The
Olives Dessert Table
Be forewarned: Once you present a dessert from this book--say, Black-Bottomed
Crème Brûlée with Chewy Chocolate-Chip Cookies and Chocolate Sauce or maybe
Blueberry Lime Tart with Sweet Coconut Crumble and Blueberry Sorbet--you will
earn a reputation as a fabulous dessert chef and will be required, for the rest
of your life, to serve amazing after-dinner treats. Luckily, The Olives Dessert
Cart has 140 more recipes from which to choose.
Kitchen
Confidential
I'm about
halfway through this book right now and I can scarcely put it
down. I've been laughing hard and reading excerpts out loud to
my boyfriend. As someone who has worked in several restaurants
(albeit not four-star) I recognize the probable truth of a lot
of the claims in this book. Aside from being a highly
entertaining book, there is some truly useful information on
such topics as choosing cutlery and food presentation. This
book is a must for any foodie. -- Baltimore, MD
The
Joy of Cooking An American household classic, the newly revised and expanded edition of The Joy
of Cooking is the most essential item one can have in the kitchen. Divided into
three parts, "Foods We Eat, " "Foods We Heat, " and "Foods We Keep, " The Joy of
Cooking contains more than 4,500 recipes with hundreds of them new to this
edition, plus an enlarged discussion on herbs, spices, and seasonings, tips on
various cooking techniques, canning and preserving advice, and more.
Food Service Management Checklist Among the topics covered are management principles of planning, organizing,
coordinating, staffing, directing, controlling and evaluation; product
purchasing, receiving, storing and issuing, preparation and service; employment
and personnel practices; management of equipment, money and personal work
methods and much more.
If You
Can't Stand the Heat: Tales from Chefs & Restaurateurs
Fantastic. Both professionally, as a
chef, and personally, as a reader, I couldn't put this book down.
I was drawn to these great portraits of passionate people who,
though they come from diverse culinary backgrounds, share a common
love for food. -- Marcus Samuelson, Executive Chef of Aquavit
Emeril's TV
Dinners
BAM! You gotta love Emeril and
this book, containing many of his recipes "as seen on
TV", is full of his wit and personality. A nice reminder
that, as Emeril says, "We aren't building rocket ships."
Wine
For Dummies®
The writing is clear and concise. The
authors do not take a snobby attitude towards tasting; throughout
the book, they emphasize that good wine is primarily determined by
personal choice. They give you the tools to learn to taste and
enjoy wine. -- "Downtoearthguy", Los Angeles, CA
