-
Jason Ventre
-
Coach Joe Sasso
-
Amrik Binapal
-
Barry Ghabaei
-
Dan Emmett
-
Andreas Zimmermann
-
Jean Alexander
-
Sherman P. Bastarache
-
Richard B. Hayman
-
Patty Brant
|
Sort By:
|
|
Products per Page:
|
|
By Walter Hoving
This cookbook is comprised of recipes collected from many different countries and many different ethnic backgrounds. Every ingredient or preparation that is needed in each and every main recipe can be found within this cookbook. There are also hundreds of tips to the cook as to the handling of food, the purchasing of fresh ingredients, some brief history as to the origin of some of the recipes and hundreds of tips to the cook. Cooking should never be an effort or fraught with labor it should be fun So, let's have fun!
FORMAT: Softcover
By Walter Hoving
This cookbook is comprised of recipes collected from many different countries and many different ethnic backgrounds. Every ingredient or preparation that is needed in each and every main recipe can be found within this cookbook. There are also hundreds of tips to the cook as to the handling of food, the purchasing of fresh ingredients, some brief history as to the origin of some of the recipes and hundreds of tips to the cook. Cooking should never be an effort or fraught with labor it should be fun So, let's have fun!
FORMAT: E-Book
By Charel Scheele
This is a book of European tantalizing, delicious breads and soup recipes not found in Charel Scheele's first book, Old World Breads. The instructions are easy to read and follow. The introductions to each recipe are fun to read and give interesting background information about different cultures. This is a book for anyone, whether they are interested in cooking or not, as it gives a flavor of the Old Continent in our imaginations.
FORMAT: Softcover
By Joy Simons
No Description Available.
FORMAT: E-Book
By Joy Simons
I took a 17-year roller coaster ride inside the riotous world of food service, and along with all the ups and downs I learned that everybody loves soup. I searched for soup ideas online, in magazines and books, at other restaurants, from food brokers, relatives, friends, and on vacations. But these soups had to be relatively easy to prepare and the ingredients couldn't be hard to find or obscure.
These are "BIG BATCH" soup recipes developed for a large gathering, a restaurant or lunch counter business, a firehouse, a benefit or fundraiser operation, a large family or a family reunion. Most of these recipes are uncomplicated and use basic cooking procedures with which you'll be familiar. There are no tricks, no fancy steps and stages, and they rarely require ingredients for which you'll need to go out and search. The soups are marked as meat soups (M), no meat soups or vegetarian (V), and fish and/or shellfish soups (F). There is a large variety of soups included in this collection, for example, rich and creamy vegetarian Yellow Velvet from yellow squash and corn, and thick but basic Portuguese Kale made with lentils and sausage. You'll find the subtle flavors of a West African Peanut Chicken Soup in this book, and it's very easy to make.
FORMAT: Softcover
By Jean-Paul Picot
Bistro cooking made easy with mouth-watering recipes for the famous La Bonne Soupe bistro on West 55th Street. Interesting recipe intros and stories. Each recipe offers complete meal menus, including what bread and wine to serve. Award-winning onion soup, and other delectables--cheese fondue, stews, cssoulet, quiches, and omelettes, poisson and poulet! Great tips on techniques, cookware and ingredients.
FORMAT: Softcover
By David Woods
Fruit and cream, perhaps spiked with wine or spices, is a refreshing and different way to end a meal. Even more unusual is a fruit soup for a first course, or even a main one. This book contains fruit based soups, some definitely desserts and others that can be served anytime. Let you spirit of adventure be your guide. Fruit soups are good for just about everybody from infants to the elderly.
FORMAT: Softcover
By Joan Gavagan
Steaming tureens of savory aromatic broths conjure up memories of leaf-swept autumn days and cold winter nights. A time-honored prescription for a cold or the flu, soups have long soothed and nourished both body and spirit. After all, there's nothing more heartwarming and comforting on a chilly evening than a hot bowl of homemade soup. Soup Classics from Custom Catering is a road map back to the days of delicious, made-from-scratch soups. With more than fifty recipes, you're guaranteed to find the ideal soup for any occasion or event, big or small. Joan Gavagan combines wholesome ingredients and delectable spices to create timeless flavors sure to please even the most finicky eater. Her mouth-watering recipes include: - Classic Minestrone
- Rocky and Barb's Italian Clam Chowder
- Rudy's Delight
- Frank's Cream of Peanut
- Italian Meatball
- And many more!
This cookbook lovingly shows the simple joy of sharing home-made soup with friends and family.
FORMAT: Softcover
By Joan Gavagan
Steaming tureens of savory aromatic broths conjure up memories of leaf-swept autumn days and cold winter nights. A time-honored prescription for a cold or the flu, soups have long soothed and nourished both body and spirit. After all, there's nothing more heartwarming and comforting on a chilly evening than a hot bowl of homemade soup. Soup Classics from Custom Catering is a road map back to the days of delicious, made-from-scratch soups. With more than fifty recipes, you're guaranteed to find the ideal soup for any occasion or event, big or small. Joan Gavagan combines wholesome ingredients and delectable spices to create timeless flavors sure to please even the most finicky eater. Her mouth-watering recipes include: - Classic Minestrone
- Rocky and Barb's Italian Clam Chowder
- Rudy's Delight
- Frank's Cream of Peanut
- Italian Meatball
- And many more!
This cookbook lovingly shows the simple joy of sharing home-made soup with friends and family.
FORMAT: E-Book
By Joan Gavagan
Steaming tureens of savory aromatic broths conjure up memories of leaf-swept autumn days and cold winter nights. A time-honored prescription for a cold or the flu, soups have long soothed and nourished both body and spirit. After all, there's nothing more heartwarming and comforting on a chilly evening than a hot bowl of homemade soup. Soup Classics from Custom Catering is a road map back to the days of delicious, made-from-scratch soups. With more than fifty recipes, you're guaranteed to find the ideal soup for any occasion or event, big or small. Joan Gavagan combines wholesome ingredients and delectable spices to create timeless flavors sure to please even the most finicky eater. Her mouth-watering recipes include: - Classic Minestrone
- Rocky and Barb's Italian Clam Chowder
- Rudy's Delight
- Frank's Cream of Peanut
- Italian Meatball
- And many more!
This cookbook lovingly shows the simple joy of sharing home-made soup with friends and family.
FORMAT: Hardcover
By David Woods
Fruit and cream, perhaps spiked with wine or spices, is a refreshing and different way to end a meal. Even more unusual is a fruit soup for a first course, or even a main one. This book contains fruit based soups, some definitely desserts and others that can be served anytime. Let you spirit of adventure be your guide. Fruit soups are good for just about everybody from infants to the elderly.
FORMAT: E-Book
|