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The Art of the Dessert
Ann Amernick ,
Margie Litman , and
Taran Z
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover
 Desserts
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ASIN: 0471443816 |
Book Description
Named one of the country's top ten pastry chefs by both Chocolatier and Pastry Art & Design magazines and nominated five times for the James Beard Pastry Chef of the Year award, Ann Amernick is one of the nation's most accomplished dessert makers. Now, in The Art of Dessert she shares nearly 100 recipes for artfully distinctive desserts - the summation of her long and distinguished career as a baker. Amernick's creations often recall familiar foods and flavors - a cheese danish, for example, or a Reese's Peanut Butter Cup - but in her hands, the familiar becomes something truly extraordinary: Apricot and Custard Danish Sandwiches, or Peanut Butter Cream Truffles with Shortbread and Raspberry Gelee.
Spanning the whole range of dessert possibilities - cakes and tortes, pies and tarts, cookies and candies, cold desserts, warm desserts, and dessert sandwiches - The Art of the Dessert is filled with recipes that are as innovative and sophisticated as they are homey and unfailingly delicious. Chocolate Toffee Torte, Lemon Caramel Tartlets, Almond Lace Cookies, Amaretto Nougat Cups, Toasted Coconut Pecan Souffle Tartlets, and Pumpkin Custard Napoleons are just a few of the dazzling creations you'll discover. For each recipe, Amernick offers detailed, step-by-step guidance on preparation, as well as sidebars that offer options for embellishing the desserts when serving.
Sixteen striking full-color photographs accompany the recipes, along with Amernick's "Trucs of the Trade" and expert advice on pastry making, including basic and advanced techniques, information on equipment and ingredients, and helpful tips on creating all kinds of dessert components and garnishes, from tartlet shells to fruit leather. If you want to refine your baking skills and add some show-stopping new desserts to your repertoire, let this extraordinary cookbook by a master pastry chef be your guide.
Customer Reviews:
wonderful cookbook.......2007-05-08
I was lucky enough to intern with Ann Amernick for a short time while she was doing final editing on this book, and got to test some of the recipes. They were all fabulous. Ann is a wonderful baker and a true artist. She provides detailed, easy to follow instructions, and shares professional techniques that she has learned over the years. This would be a wonderful addition to anyone's cookbook collection.
Amazon.com
Tamasin Day-Lewis writes so beautifully, so eloquently, and so descriptively that it's almost impossible to choose which of her exceptional, delectable tarts to begin with. Her tone is warm, friendly, and generous, and her attitude towards food and cooking will make you nod and smile and want to read this cookbook aloud to anyone who'll listen. She laments that the "current speed-addicted climate" has pushed so many of us to give up cooking from scratch. We have been convinced to make questionably nutritious fast food instead of relishing the relaxation, pleasure, enjoyment of not just preparing good food, but of eating it in the way it is meant to be eaten--by savoring it slowly.
Early childhood memories of standing on a kitchen chair, cuffs covered with flour, making her first tarts, and then impatiently biting into a hot jam tart and the sweetly searing pain that results inspired Day-Lewis to write this book. Tarts, she argues, are superior fast food. With practice, the dough can be made quickly and in batches large enough that there's no need to make the dough every time. Fillings can be as simple as the onions, eggs and cream necessary for the Onion Tart. And longer recipes are just longer, not any more complicated or difficult to follow. "Anyone reading this book," says Day-Lewis, "should not doubt his or her ability to achieve every one of the recipes." She assumes "basic skills and competence," and a bit of curiosity. Many of these recipes are remakes of old favorites, but because Day-Lewis is writing in the U.K. and Ireland, most of those old favorites are brand new in America. The Leek, Potato, and Oatmeal Tart is a substantial cold-weather dish made with oatmeal crust filled with garlic, leeks, potatoes, and cheddar. Treacle Tart is "gloopy, gooky, toothachingly sweet," best served with "a solid spoonful of clotted cream slipping deliquescent from the slice, turning buttery at the edges as it slides." How can anyone read that and not start checking the kitchen for ingredients?
Divided by the chapters "Savory Tarts," "Sweet Tarts," and "Other People's Tarts" (try Nigel Slater's Broccoli, Blue Cheese, and Crème Fraiche Tart and Richard Corrigan's Banana Tart), the book is sprinkled with vibrant color photographs of lusciousness such as the Peach, Vanilla, and Amaretti Tarte Tatin ("amber-hued ... speckled with vanilla and sticky with caramel") and the bright yellow Corn and Scallion Tart with a Polenta Crust. Day-Lewis is inventive, as is evident with recipes such as Monkfish Tart with Bearnaise, Tomato, Goat's Camembert, and Herb Tart; Rhubarb, Honey, and Saffron Tart; and Brûléed Black Currant or Blueberry Tart. If your taste buds (or those of your audience) are less adventurous, you can start with Asparagus Tart, Potato, Garlic, and Parsley Torte, or Quiche Lorraine. And no one will ever turn down a "state-of-the-art" Lemon Tart, a Strawberry Tart ("voluptuous ... and glazed to gloopy perfection"), or Simon Hopkinson's Chocolate Tart ("If there is a heaven, this is it," says Day-Lewis). Whatever your time frame, your kitchen comfort level, or your palate, Day-Lewis will leave you with your cuffs in flour, composing a thank-you note in your head to this most delightful author. --Leora Y. Bloom
Book Description
Tarts are the perfect self-contained treat, a delectable indulgence. In this special collection, Tamasin Day-Lewis provides classic recipes and new twists for an assortment of savory and sweet tarts. She explores the rituals of their preparation, from rolling to primping and patching to whisking, all of which make tarts the most satisfying of foods — to make and to eat.
The home chef is taught to prepare a variety of crusts from easy-to-follow directions. The most difficult step is trying to figure out which of the mouth-watering fillings to use. Included is everything from Sweet Corn and Spring Onion Tart to Rhubard Meringue Pie.
Beautifully designed, featuring more than fifty full-color photographs, and sumptuously filled,
The Art of the Tart is sure to be the perfect addition to any cookbook collection.
Customer Reviews:
Attractive Book of Unusual Recipes. Beginners Beware.......2005-03-27
`The Art of the Tart' and `Tarts With Tops On' by noted English culinary writer, Tamasin Day-Lewis both have the outward appearance of books on the express line to the discount table. And, while many good books have suffered that fate, that appearance should not be held against these two volumes. It is important to distinguish this book from the excellent volumes on general pastry making such as Rose Levy Beranbaum's `The Pie and Pastry Bible' or Nick Malgieri's `Perfect Pastry' or Flo Brakker's `The Simple Art of Perfect Baking, or Gayle Ortiz' `The Village Baker's Wife'. It is also playing in a different league than the excellent `Mes Tartes' by Christine Ferber. All of these spend many pages on the ins and outs of pastry technique. Ms. Ferber's volume is especially interesting if you are devoted to the French approach to pastry, which is just a bit different than what you will get from the American experts.
When I first browsed through Ms. Day-Lewis' books, the absence of the heavy concentration on technique and the many familiar names of classic tart and pie recipes had me discounting the books as not worth my attention. The opening tart with a top on was nothing more than a classic chicken potpie that I have made following better instructions from James Beard.
The first thing that began redeeming the books in my eyes was the quality of the writing. Ms. Day-Lewis has a way with phrases that seems to owe more than a little from the writing style of M.F.K. Fisher, although the writer to which she seems to pay the greatest homage is Jane Grigson. In spite of a few misstatements such as the notion that pastry making was a science, `but not an exact science', her general observations are quite a pleasure to read and make me want to read more of her books.
Both books include chapters on `other people's recipes', and some of the most interesting material is in these chapters. Some of the borrowing is from Nigel Slater who is a writer like Day-Lewis and unlike Nigella Lawson and Jamie Oliver, whose works have not made a very big impression on this side of the pond. Others are attributed to Claudia Roden, who has made a big splash over here. Many others are attributed to friends and relatives. Regardless of the source, all these recipes are pretty far removed from your garden-variety tomato tart. Some recipes such as Michel Roux's Tourte au Jambon et Tomme de Pyrenees require ingredients such as black truffles and hard Pyrenees sheep's milk cheese which are just a bit to dear or too much trouble to acquire. Others in this chapter are both very simple and very fetching. Two that caught my eye were Nigel Slater's Stilton, Onion, and Potato "Frying Pan" pie and Deborah's Luxury Meat Loaf Pie. Both recipes are small variations on very common dishes, but the small improvements are worth a bundle of raves at the dinner table.
The next chapter of recipes for pies covers eight variations on apple pie. Aside from the plain vanilla apple pie, all were pretty unusual, but certainly not difficult. I did miss a recipe for Tart Tatin, but I suspect I probably already have five or six recipes for this classic on my shelves already. Another reason the Tart Tatin does not appear with these apple pies is because the first book already includes nine recipes for lidless apple tarts, including the famous Tatin dessert. The first book also includes a perfect recipe for entertaining with an English theme, a treacle tart.
The next recipe chapter of pie recipes covers classic American pies. Among these eleven recipes are peach pie, pecan pie, blueberry pie, pumpkin pie, and key lime pie, but no Pennsylvania Dutch molasses cake, which of course is much more of a pie than a cake.
Among the recipes for sweet pies, there are a few with unusual ingredients such as gooseberries and a few which simply did not appeal to me such as the raspberry ice cream pie, which I considered a misnomer, as the filling was not a true churned ice cream but more like a simple frozen custard.
If your cookbook collecting leans toward those that look good and read well, then these books are for you. They are also very interesting if you have a special attraction to baking tarts and pies, and already have the basic techniques securely under your belt. If you are a novice with pastry, then I suggest you take a by on these and check out the four titles I cited at the beginning of the review.
I will note that for the very nice binding, photography, and the build-in page marking ribbon, these books are very reasonably priced, which make them even more attractive if you are fond of attractive culinary books.
If you are always on the lookout for unusual pie and tart recipes, don't give it another thought and put in your order for these lovelies.
Tart magic!.......2003-11-26
My family and I enjoy eating quiches and tarts very much. We love the creamy filling and the comforting warmth, especially when encased in a light, crunchy, delicate pastry case. They are so easy and practical, as you can make them ahead and reheat them.
I usually made them using ready-made pastry, because my attempts at making my own were always a bit laboursome, it was always a bit difficult to roll the pastry and not to tear it, and somehow it was always a bit undercooked (maybe that was due to the fact that I used rice instead of baking beans, but now I have bought them). Those times are over! Now I can make perfect, crisp and tender pastry, and the best part is that it rolls in a breeze! I don't know what was wrong with my method, but now that I have this recipe I don't even think of buying ready-made pastry anymore.
The recipes for the different fillings are wonderful, too. We have found great quiches that we love to have for dinner, like Spinach and Anchovy Tart ( we make it with yougurt instead of cream and it is delicious!). Or the different ones with fish, or Onion Tart,or the Flamiche, mmm...yummy!
The sweet ones are very good too. I made the Chocolate Pecan Pie for a dinner party and it got raves. I love the Lemon Tart and I could go on like this...
Well, the recipes are very rich, but I find that you can easily substitute lighter ingredients (like yoghurt for cream) with consistent results. At least, I often do it...
The book is heavy weight paperback, not very thick, just 144 pages. It has the picture of a tomato tartlet on the front with a silver band for the title and author. The recipes are laid out well: an introduction on how it was created, or anecdotes about the recipe; the ingredients on one side and the instructions on the other. Easy to follow and clear.
There are a few pictures of the finished tarts, even if many recipes don't have one, or have just pictures of the ingredients, that's why I'm giving it four stars. (I like to be tempted by pictures!)
At the back of the book there is a chapter on pastry, with the instuctions on how to make all the different kinds (shortcrust, pâte sucrée, pâte sablée, puff pastry).
I found this book really useful to help me making better tarts and quiches and I would suggest it to anyone that likes baking.
Beautiful book, but not for healthy eaters.......2003-04-05
Every recipe in this book looks beautiful and delicious. I enjoyed reading all of the author's "stories" about each recipe. I haven't tried any recipes yet simply because nearly every one uses lots of butter, cream, etc. I'm no health nut, but these are not everyday recipes for those of us even reasonably concerned with healthy eating. I would only use this book for cooking for special occasions like showers, parties, and holidays. One other thing--a few recipes in this book are pretty foreign sounding to an American cook such as myself. Definitely written for the English palate.
Easy recipes for delicious, beautiful tarts.......2002-08-08
Seven years ago, I had an onion tart in New York that was so good I've been trying to replicate it ever since. I bought the book based on its beautiful graphics and what looked like easy-to-follow recipes, including one for an onion tart.
I invited friends over a couple of weeks ago and made the onion tart for the first time. The custard came out voluminous; I used about half of what the recipe called for. Otherwise, it was absolutely delicious. I've started making other recipes and they're turning out just as well.
The really impressive thing, though, was the selection of dough recipes in the back. I'm not a baker and the first time I made dough according to her directions it turned out flaky and delicious! She has a rare talent for explaining baking. And, to boot, it didn't take very long or require expensive or hard-to-find ingredients.
I recommend the book whole-heartedly, but please experiment with the ingredients and quantities.
The quick and the good...........2001-09-13
In this day of working away from home, shopping after work and fixing a meal on the run, THE ART OF THE TART is a gift. I discovered this book in the Washington Post Food section, which seems to be dedicated to folks like me who don't want to restort to scambled eggs, oatmeal, or fast food night after night. How wonderful to discover there are elegant dishes one can fix relatively quickly, and in most cases healthier than the fast food fix.
Day-Lewis is apparently well established in England as a food expert and has written articles for Conde-Nast and House and Garden. If you missed her in these other forms, this is a good place to start. Some of her tarts are meals, such as the 'Porcini Mushroom and Red Onion' tart or the 'Scallop, Artichoke, and Smoked Bacon' tart. Other tarts are for dessert, such as 'A Tatin of Apricots Stuffed with Almond Paste' or 'Apple Crumble Tart.' Not all tarts come in the same wrapper. While some tarts have a traditional flaky crust, others have a crust of polenta such as the 'Corn and Scallion Tart' or 'George Morley's Leek Tart' which has a cheese pastry crust. Some of the recipes Day-Lewis includes are her own, such as the 'Spinach and Anchovy' tart or the 'Asparagus' tart, and others are from friends.
There are plenty of plain tarts, and tarts with too much cholesterol, but there is a tart for everyone. According to the Washington Post, Ms Day-Lewis is the sister of Daniel. Such a talented family.
Book Description
The marriage of textures and flavours, colours and aromas make tarts the most satisfying of foods to make and eat. Tarts, tourtes, quiches, tartelettes, the myriad variants of both form and content, are celebrated in this collection of ninety tarts for all seasons and all occasions. Classical, historical and modern tarts are all included, as are the childhood experiences of making jam tarts, eating them bubbling hot from the oven and invariably searing one's mouth in the haste to devour them. The Doucet Tart, enjoyed by Chaucer and the court of Henry IV, with its intoxicating marriage of honey and saffron, will surprise even the most sophisticated palate, as will the rich, delicate perfection of Tamasin's Souffled Crab Tart and the ambrosial Peach, Vanilla and Amaretti Tarte Tatin. From the most classic of tarts, the Quiche Lorraine and the Strawberry Tart, to the airy heights of a Tomato and Prosciutto Tart on a puff pastry base, anyone can bake a tart, and everyone will enjoy cooking their way through this book.
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- Firsts
- Fattening Look at the Past
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American Cookery: Or, the Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Puff-Pastes, Pies, Tarts, Puddings, Custards and Preserves; and All Kinds of Cakes, from the Imperial Plumb to Plain Cake; Adapted to this Country and All Grades of Life
Amelia Simmons
Manufacturer: Applewood Books
ProductGroup: Book
Binding: Paperback
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ASIN: 155709439X |
Book Description
American Cookery was the first cookbook in America. Reproduced here is the rare second edition printed in 1796. We have added a new introduction by noted food historian Karen Hess.
Customer Reviews:
Firsts.......2007-07-30
American Cookery is a book of firsts. First book of "receipts" written by an American, published in America, and containing uniquely American food options. First published recipe for cakey gingerbread, first publication of the word "cookie", first documented use of pearlash as a leavening agent. Printed in 18th century format, with the use of the long s (f) and with original spelling, it provides the reader with a peek into the daily life of the early American housewife. Many recipes call for immense amounts of flour and sugar, sometimes more than 5 lbs., with measures such as "a teacup full" and "a slow oven". Author Simmons helpfully provides instructions about how to decide whether to acquire beef from oxen or dairy cattle, and how to "dress" a turtle. The amount of information contained in this brief little volume is amazing. Worth a careful perusal even if none of the recipes catches your fancy.
Fattening Look at the Past.......2002-12-18
This is a great, fun little look at the past of American cooking. But, boy, were they not worried about cholesterol and calories like we are now! If you do attempt making any of the recipes found in the book, I would just recommend reducing the amount of sugar and the amount of butter (especially in the 'pudding' recipes). It is great fun to experiment with to see what our ancestors ate.
Book Description
An early colonial classic, this little but comprehensive book contains some fascinating historical insights into the origins of many traditional American recipes. It is interesting to learn that there are some strong links to England and English culinary traditions.
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American cookery, or, The art of dressing viands, fish, poultry, and vegetables : and the best modes of making pastes, puffs, pies, tarts, puddings, custards, ... the imperial plumb to plain cake, adapted to
Amelia Simmons
ProductGroup: Book
Binding: Unknown Binding
ASIN: B00005VD1G |
Average customer rating:
- American Classic Cookbook
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American Cookery: Or, The Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Pastes, Puffs, Pies, Tarts, Puddings, Custards, and Preserves
Manufacturer: Tresco Publishers
ProductGroup: Book
Binding: Paperback
ASIN: B000BZX0X8 |
Product Description
Distributed by James Direct, Inc. This historical edition produced by Murry Broach Productions. Third Edition.
Customer Reviews:
American Classic Cookbook.......2007-02-12
In 1796, a young lady named Amelia Simmons published her cookbook. While other cookbooks had been printed, they were just reprints of European works. All had been written by men for men. At the time, no cookbook dealt so well with the unique food ingredients available in America.
So, this was the first cookbook slanted towards female cooks and is the first book to show corn meal as a primary ingredient. Here you will find the first recipes for "Indian Slapjacks: or "Johnny Cake" which became staples during the following centuries.
Amelia also presented the first recipe for pumpkin pie, Indian pudding, rice pudding and gingerbread. Here you can find the words "cookie" and "slaw" which come from the Dutch in America. Many of the recipes show you how to cook classic recipes for dumplins, biscuits and fruit pies.
The most recent printing of this cookbook seems to be by Tresco Publishers and it was reprinted in 2001. This Ohio publisher obtained special permission to reprint a limited facsimile copy (all forty-seven octavo pages) of this American Classic.
The book I found has a facsimile copy of American Cookery from 1796 that is definately showing it was used often, complete with grease stains. Then, there is a translation into a modern printing font that is much easier to read. In the facsimile copy with Early American print fonts in which the letter "s" appeared as "f"... this makes the original harder to read. For example:
"By having an opinion and determination, I would not be underftood to mean an obftinate perfeverance in trifles, which borders on obftinacy - by no means, but only an adherence to thofe rules and mazims which have ftood the teft of ages, and will forever eftablifh the female character, a virtuous character -altho' they conform to the ruling tafte of the age in cookery, drefs, language, manners, &c." ~Preface
The dated language is amusing to read and you can glimpse a picture of America through Amelias eyes. The "spellings" of many words were of course different so they are not typographical errors. There is a glossary that explains terms like bullace (small plum), gallipot (earthen pot) and pannikin (small metal vessel).
This book therefore "contains" the first cookbook published in America by an American author and the translation of the work into modern English. It is a first in cookbook literature and therefore is an historic document you will want to collect if you are a cookbook collector.
Only two First Edition copies are known to exist. One is in the Bitting Collection of the Library of Congress, the other in the Whitney Collection of the New York Public Library. The book I have contains the dog-eared and stained copy from the Bitting Collection and includes a forward by Mary Tolford Wilson.
By reading her cookbook, you can imagine a young colonial woman cooking over a hot cook fire, taking care of her children and using this cookbook to prepare her evening meal. It almost evokes a sense of nostalgia for when things were simpler, or were they?
Diet Bread
One pound sugar, 9 eggs, beat for an hour. Add to 14 ounces flour, spoonful rose water, one spoonful cinnamon or coriander. Bake quick.
An hour? Who would have the time these days. It is amazing! And I thought kneading bread was work.
You will also find recipes for:
Minced Pie
Bread Pudding
Puff Pastry
Roast Mutton
Indian Pudding
Meats
Poultry
Fish
My heart did beat a little faster just because it is so overwhelming how far cookbooks has come since this first American cookbook written by a woman and I was delighted to finally own a copy. This is not really a cookbook you would use as the recipes are not exactly easy to follow and don't always contain exact quantities of ingredients. It is more to amuse!
This cookbook will produce in you a similar excitement that you might feel if you had happened upon this book in a musty library or in an attic.
But then again, I read cookbooks in bed! ;)
~The Rebecca Review
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American cookery;: Or, The art of dressing viands, fish, poultry & vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards ... to this country & all grades of life,
Amelia Simmons
Manufacturer: Eerdmans
ProductGroup: Book
Binding: Unknown Binding
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ASIN: B0006BMK6A |
Book Description
Within this book are realized values from auctions. The function of this book is to estimate auction values, estimating the value of your collection, for insurance purposes, and for your own personal use. When we designed this, there were so many ways it could have been catalogued. We choose to exclude stereoviews that did not meet the following criteria: A value under $50.00 US dollars and a view that does not have a card "number" (descriptions were to long to use), etc. For values under $50 please refer to Stereo Views, An Illustrated History and Price Guide, written by John Waldsmith. We know by excluding stereoviews without card numbers that a good majority of expensive views will never make it to this list. For example, there are so many different views of the same subject by the same photographer. The only true way to catalog these stereoviews is to publish a price guide with pictures. "Photographer" refers to the reference the card makes. Because of pirating and people like Anthony who published many other people's views we cannot keep track of all negatives. Mount and photograph ratings are as follows: F, G, G+, G++, G+++, VG, VG+, VG++, EXC worst ............................................................best Twelve years ago, when I first started collecting final sale prices of stereoviews I was doing this for myself. Some of the earliest entries I didn't write down the card title merely a general description of the card. You will find a few vague title entries from twelve years ago. If you have the actual title I will gladly accept it to update this book. We also accept new entries. Please include photocopies of the original listings and prices realized or a copy of the receipt detailing the transaction. We enter listings from the E-Bay auction website; because those cards are not graded in a standardized fashion they are the first items to be removed from the list. They exist only on the list as a reference point for future auctions. We cannot be held responsible for misprints or actions that lead from the use of this price list. Market conditions can fluctuate greatly; the most recent realized value is listed. The true value of any view is what the buyer is willing to pay for it and respectively what the seller is willing to sell it for. Thus making some views priceless. Quarterly updates are available at $15.00 each. Standard U.S. postage is included in the purchase price. PO Box 326, Osakis, MN 56360
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Stereoviews, Their Realized Prices
Sandra Gutierrez-Green
Manufacturer: Authorhouse
ProductGroup: Book
Binding: Paperback
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ASIN: 1420871099 |
Book Description
Author of the Declaration of Independence and his family are spotlighted in this accurately rendered collection of 10 dolls and 26 costumes. Wardrobes includes cutaway coats and breeches, silk waistcoats, high-waisted Empire-style gowns of satin and silk, muslin chemises and a wealth of period accessories: top hats, feathered bonnets, fans, jewelry and more.
Customer Reviews:
Up to Tierney's high standard.......2007-04-25
Any fan of Tom Tierney's beautiful paper-doll designs who is interested in Regency/Napoleonic-period fashion or early U.S. history will certainly want to obtain this book! The well-drawn, carefully detailed cutout dolls show all the members of President Jefferson's immediate family during his terms in office, in addition to the elegant Dolley Madison, who served as Jefferson's official hostess for White House social functions (and who, with her family, is the subject of another of Tierney's presentations). Highly recommended for paper-doll and vintage-fashion collectors.
Average customer rating:
- Inflatable tables deflate preconceptions.
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50 Tables: Innovations in Design and Materials (Pro Design Series)
Mel Byars
Manufacturer: Watson-Guptill Publications
ProductGroup: Book
Binding: Paperback
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ASIN: 2880463114 |
Customer Reviews:
Inflatable tables deflate preconceptions........1999-03-08
If you think tables are boring check this book out. The table featured on the cover is an inflatable. This is an interesting overview of truly innovative tables. The layout is superb and each table featured includes nice details and drawings of things like tricky joinery and unusual materials. I use this book to shake up customers and deflate preconceptions.
Books:
- The Best of Albanian Cooking: Favorite Family Recipes
- The Big Book of Sauces: 365 Quick and Easy Sauces, Salsas, Dressings, and Dips ("The Big Book of...")
- The Chef's Companion: A Concise Dictionary of Culinary Terms, 2nd Edition
- The Christmas Child: A Story of Coming Home
- The Complete Garlic Lovers Cookbook
- The Diabetes Snack Munch Nibble Nosh Book
- The Farmhand's Favorite Pies (Blue Ribbon Food from the Farm)
- The Greene family and its branches: From A.D. 861 to A.D. 1904
- The Hot Flash Cookbook: Delicious Recipes for Health and Well-Being through Menopause
- The Joy of Chocolate (Barron's Educational Series)
Books Index
Books Home
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