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john wiley Practical Bakery Thumbnail

john wiley Practical Bakery

Product Description - Practical Bakery By Paul Connelly and Malcolm Pittam 342 pages, hardcover Practical Bakery is a much-needed new resource for bakery students and professionals. It covers the full range of baking theory and skills, and has been written for the new NVQ Levels 2 and 3 Craft Baking specifications. The book contains over 250 recipes, both traditional and modern, plus careful explanations of the different baking procedures. All aspects of baking are covered, including: bread-making processes, short pastry and puff pastry products, cake-making processes, popular confectionery, powder aerated products and sandwiches. Practical Bakery will also be useful to professional bakers, catering students, and those in cake decoration and bakery evening classes. Paul Connelly and Malcolm Pittam teach at Newcastle College. They have a wealth of bakery experience and have both been involved in developing the new NVQ standards in craft baking. No returns on books   {more}

Brand - john wiley
Model - 978-0-470-25522-3

Product Price - 98.95 $

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john wiley Techniques of Healthy Cooking, 2nd Edition Thumbnail

john wiley Techniques of Healthy Cooking, 2nd Edition

Product Description - The Professional Chef's Techniques of Healthy Cooking, Second Edition The Culinary Institute of America 656 pages, hardcover Books on nutritious eating abound, but none seem as comprehensive as The Professional Chef's Techniques of Healthy Cooking. Prepared by the Culinary Institute of America, the book is addressed to chefs who may require grounding in nutritional principles as well as representative recipes to help them "cook healthy." It's hard to imagine anyone, however, who wouldn't benefit fromand enjoy perusingthis trove of sophisticated yet approachable material. With more than 400 of the Institute's recipes, 200 color photos, and a cornucopia of useful information, including charts ("Definitions of Nutrient Claims," for example, helps readers understand terms like lite or low fat), the book is a definitive, up-to-date food and nutrition guide. The book's largest section contains the recipeseach with detailed nutritional analysisfor a wide selection of dishes. These range from chef's pantry items like pesto, duxelles, and yellow pepper oil and saladsgrilled garlic shrimp with radish salad is a tasty exampleto breads, deserts, and beverages. Though uncomplicated, these large-scale, ingredients-specified-by-weight formulas will be most useful to professionals. Universally valuable, however, is the introductory material, which explores, among other topics, the language of nutrition, elements of flavor, cooking with less fat, and agricultural issues such as organic farming, free-range poultry, and plant biotechnology. "A Case Study in Flavor Deconstruction," which anatomizes the appeal of a sample dish, is a fascinating reminder that the foundation of all good eating is sensual. Concluding with a cooking and nutritional glossary, the book is a welcome, obligatory addition to any home or professional kitchen library. Arthur Boehm "Once again, The Culinary Institute of America has compiled a wealth of information and stunning recipes that are flavorful and innovative. This book will be a valuable addition to any kitchen library. The fact that the recipes are healthy is almost irrelevant. Get cooking!" Waldy Malouf, Chef/Restaurateur, Beacon "I've been publicly searching for the best of taste and the best of health for the past 25 years. The book you are now holding has the potential to change the way people eat. The Professional Chef's Techniques of Healthy Cooking hasn't got one ounce of padding!" Graham Kerr, International Culinary Consultant "The book takes a marvelous, sane approach to cooking, blending the joys of cooking with a well-informed approach to new thinking about food ingredients, many of which were all-but-unheard-of items only a few years ago but with which we have become widely familiar." Craig Claiborne, from the Foreword to the First Edition No returns on books. {more}

Brand - john wiley
Model - BK-247

Product Price - 64.95 $

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john wiley Nutrition for Foodservice and Culinary Professionals, 6th Edition. Hardcover, 668 Pages Thumbnail

john wiley Nutrition for Foodservice and Culinary Professionals, 6th Edition. Hardcover, 668 Pages

Product Description - Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Edition addresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon breaks, basic principles of food presentation, meeting special dietary needs, weight management, and much more. No returns on books.   {more}

Brand - john wiley
Model - 978-0-470-05242-6

Product Price - 63.45 $

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john wiley The Elements of Dessert Thumbnail

john wiley The Elements of Dessert

Product Description - The Elements of Dessert by Francisco Migoya 536 pages, hardcover The essential guide to stunning desserts from pastry chef Francisco Migoya In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts--like mousses, doughs and ganaches--showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes and petits fours. Throughout, gorgeous and instructive photography displays steps, techniques and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept and type of dessert, giving professionals and home cooks a complete education in modern desserts. More than 200 recipes including everything from artisan chocolates to French macarons to complex masterpieces like Bacon Ice Cream with Crisp French Toast and Maple Sauce Written by Certified Master Baker Francisco Migoya, a highly respected pastry chef and the author of Frozen Desserts and The Modern Café, both from Wiley Combining Chef Migoya's expertise with that of The Culinary Institute of America, The Elements of Dessert is a must-have resource for professionals, students and serious home cooks. No returns on books. {more}

Brand - john wiley
Model - 978-0-470-89198-8

Product Price - 58.50 $

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john wiley The Visual Food Encyclopedia Thumbnail

john wiley The Visual Food Encyclopedia

Product Description - The Visual Food Encyclopedia: The Definitive Practical Guide to Food and Cooking Francois Fortin, Editor; Serge D'Amico, Executive Editor 685 pages, hardcover What does a tree tomato look like? What's the difference between a turnip and a rutabaga? Where does malanga come from? How do you trim an artichoke bottom? The Visual Food Encyclopedia answers all these food questions and thousands more. The Visual Food Encyclopedia is the cook's companion in the market and the kitchen, illustrating and explaining everything other cookbooks assume you already know. It takes you by the hand and, with a no-nonsense approach, tells you how to look for freshness, when to buy each ingredient at its peak, how to store it once you get it home, and the best methods of preparation and cooking. This extensive guide covers more than 1,000 ingredients, including: 70 different kinds of vegetables 63 varieties of fruits 37 types of meat 62 species of fish 34 different cereals and grains 47 herbs, spices and condiments 30 kinds of cheese and milk products Varieties of nuts and seeds, mushrooms, seaweed, sugars, fat and oils, and coffee and tea. In large part, the explaining is done with pictures, over 1,200 of them. The state-of-the-art computer images are so clear and richly colored, you'll want to eat the food right off the page. And because you just have to see how some things are done, like cutting a chicken into serving pieces, basic techniques are clearly illustrated with original step-by-step photographs. This unique book doesn't ignore health benefits either. All the entries include nutritional highlights. A glossary of terms along with a comprehensive index of the technical and most commonly known names for each entry is provided at the end of the book. Plus, while this is an encyclopedia, not a cookbook, serving ideas and traditional recipes using selected ingredients are featured. All from the novice cook to the experienced chef can learn timeless lessons from The Visual Food Encyclopedia. No returns on books {more}

Brand - john wiley
Model - 978-0-02-861006-1

Product Price - 53.95 $

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john wiley Frozen Desserts Thumbnail

john wiley Frozen Desserts

Product Description - Frozen Desserts by Francisco J. Migoya 440 pages, hardcover It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information a pastry professional needs. Introductory chapters include: The history and evolution of frozen desserts Ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors Equipment including churning machines, production equipment, and storage and serving containers Essentials on storage, sanitation, and production and serving techniques Recipe chapters cover: Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet Non-Dairy Desserts, which include sorbet and granites Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles Each chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes The final chapter, "Finished Items", makes use of these base recipes and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses. Recipes are illustrated throughout by full-color beauty photographs. An instructor's manual and companion website are also available for classroom use. Contents: Chapter 1: A Brief History of Frozen Desserts. Chapter 2: Ingredients. Chapter 3: Machines, Tools, and Equipment. Chapter 4: Dairy-Based Frozen Desserts / Machine Churned or Pacotized. Chapter 5: Non-Dairy Frozen Desserts / Machine Churned or Pacotized / Scraped and Shaved. Chapter 6: Aerated Still-Frozen Desserts. Chapter 7: Finished Items. Chapter 8: Base Recipes. No returns on books.   {more}

Brand - john wiley
Model - BK-177

Product Price - 53.95 $

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john wiley Club Cuisine- Cooking with a Master Chef, Hardcover, 288 pages Thumbnail

john wiley Club Cuisine- Cooking with a Master Chef, Hardcover, 288 pages

Product Description - Recipes and cooking tips from the kitchen of one of the country's most exclusive clubs Club Cuisine is the new, stunningly visual cookbook featuring Certified Master Chef Edward Leonard's dynamic club fare. It presents more than 150 recipes that, until now, have typically only been enjoyed by privileged members of private clubs. Inside, you'll find helpful hints and insights to create these scrumptious dishes, as well as inspiring photographs by renowned photographer Ron Manville, who has worked extensively with the ACF Culinary Team USA and other top chefs. For serious chefs, Club Cuisine is a dream come true. Featured recipes include amuse-bouches, seafood, beef, and pasta dishes as well as delectable soups, salads, and sandwiches. Also included is a guest chef chapter featuring recipes from some of the top club chefs around the country that add to this impressive collection. Caterers and restaurant owners will also find complete seasonal menu items that have pleased distinguished diners at top private clubs. For everything from a simple nosh to a hearty but elegant meal, Club Cuisine is the cookbook to keep at your fingertips. No returns on books.   {more}

Brand - john wiley
Model - 978-0-471-74171-8

Product Price - 45.00 $

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john wiley A Modernist View Of Plated Desserts, Grand Finales 2 Thumbnail

john wiley A Modernist View Of Plated Desserts, Grand Finales 2

Product Description - A Modernist View of Plated Desserts, Grand Finales 2 Edited by Tish Boyle and Timothy Moriarty 304 pages, hardcover Grand Finales does for pastry-making what no other book has attempted to do. It is the first book to examine the creative process in developing desserts. A Modernist View of Plated Desserts contains 50 detailed recipes from 25 of America's most reknowned pastry chefs. Each is accompanied by a full-page, full-color photograph of the finished dessert. Additionally, there are many step-by-step photographs throughout the book. Ingredients are given in both metric and traditional units. Each pastry chef is showcased, with a photograph and some biographical details, and each interacts with the editors to give the reader the benefit of his/her knowledge and ideas, and presents useful information and suggestions based on experience in the art and management of the profession. No returns on books. {more}

Brand - john wiley
Model - 978-0-471-29251-7

Product Price - 41.95 $

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John Wiley The Appetizer Atlas: A World of Small Bites Thumbnail

John Wiley The Appetizer Atlas: A World of Small Bites

Product Description - The Appetizer Atlas: A World of Small Bites by Arthur L. Meyer and Jon M. Vann 640 pages, hardcover Unused but with folds on ends of dust jacket, as well as smudges of dust on edges of pages (seen with book closed). 400 savory appetizer recipes from Europe, Asia and Latin America Photos of finished dishes Material on regional cooking methods No returns on books. {more}

Brand - john wiley
Model - 978-0-471-41102-4

Product Price - 40.50 $

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john wiley Professional Cake Decorating Thumbnail

john wiley Professional Cake Decorating

Product Description - The comprehensive guide to amazing cake decoration—now fully updated Professional Cake Decorating is a must-have resource for professional and aspiring cake artists, baking and pastry students, and cake decorating hobbyists. Drawing on years of experience from master cake designer and IACP Award nominee Toba Garrett, this second edition has been completely revamped with gorgeous new photography and a fresh new design. The New Skills have been re-organized into a user-friendly, step-by-step format, and line art and photos throughout the book provide a visual reference for each new technique. The book begins with an introductory chapter on all the fundamentals of the cake designer's art, from covering a cake board to assembling and icing a layered cake to stacking cake tiers with pillars or columns. Subsequent chapters cover decorating techniques including Basic, Intermediate, and Advanced Piping Skills, The Art of Writing and Painting, Royal Icing Design Skills, Hand Modeling Skills, Pastillage Construction, Gumpaste Flowers, and much more. A chapter on Miniature Cakes and Decorated Cookies includes techniques for making petit fours and other small treats, while the Cake and Confectionery Gallery provides inspiration for decorators with nearly 20 full-page photos of breathtaking cakes and information on the techniques needed to complete each one. Garrett also includes recipes for cakes, fillings, icings, cookies and more, as well as an appendix of templates to help decorators replicate the designs shown in the book. Toba Garrett is head of the Department of Cake Decorating and Design at the Institute of Culinary Education in New York City. She is a member of the International Cake Exploration Societé and former president of the Confectionary Arts Guild of New Jersey. She is also the author of The Well-Decorated Cake, Creative Cookies: Delicious Decorating for Any Occasion, and the IACP Award–winning Wedding Cake Art and Design. In 2010, Dessert Professional magazine named Garrett one of the Top Ten Cake Artists in America. No returns on books. {more}

Brand - john wiley
Model - 978-0-470-38009-3

Product Price - 39.99 $

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john wiley The Art of the Plated Dessert, Grand Finales 1 Thumbnail

john wiley The Art of the Plated Dessert, Grand Finales 1

Product Description - Grand Finales 1: The Art of the Plated Dessert by Tish Boyle & Timothy Moriarty 368 pages, hardcover Grand Finales does for pastry-making what no other book has attempted to do. It is the first book to examine the creative process in developing desserts. Just as certain techniques can identify an artist's work as belonging to a certain genre, desserts can also be aligned. The editors have formally identified the different schools of pastry that are present in today's society: architecturists, impressionists, neo-classicists, modernists, fusionists, illusionists, minimalists, performance artists, and eclecticism. Grand Finales 1: The Art of the Plated Dessert explains the design principles of each school and the motivations behind the different types of desserts. Additionally, this is a wonderful source book of ideas for the pastry chef, containing more than 75 unique desserts, identifying the pastry chef, the ingredients, the construction and the recipes, and all photographed in full color. No returns on books. {more}

Brand - john wiley
Model - 978-0-471-28769-8

Product Price - 37.99 $

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john wiley The Professional Chefs Art of Garde Manger 5TH ED. Thumbnail

john wiley The Professional Chefs Art of Garde Manger 5TH ED.

Product Description - The Professional Chef's Art Of Garde Manger, 5th Ed. By Frederick H. Sonnenschmidt And John F. Nicolas A Classic Culinary Text To Provide A Thoughtful And Comprehensive Guide To Garde Manger Lavish Color Photographs In A 16-Page Full-Color Insert 286 Pages, Hardcover No returns on books.   {more}

Brand - john wiley
Model - 978 047 1284895

Product Price - 37.09 $

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john wiley A Neoclassic View of Plated Desserts: Grand Finales Thumbnail

john wiley A Neoclassic View of Plated Desserts: Grand Finales

Product Description - A Neoclassic View of Plated Desserts: Grand Finales   Tish Boyle, Timothy Moriarty Hardcover 304 pages February 2000 "A Neoclassic View of Plated Desserts demonstrates both the subtle and theatrical pizzazz of a talented collective of visionaries." -Andrew MacLauchlan Executive Pastry Chef, Coyote Cafe "A brilliant addition to Tish Boyle's and Timothy Moriarty's series of cookbooks. This dynamic duo has thoroughly translated the recipes of some of our country's leading pastry chefs with immense ease and perfection. It is with enormous admiration that I recommend this cookbook to anyone searching for a greater knowledge of desserts." -François Payard Owner, Payard Patisserie & Bistro Author, Simply Sensational Desserts "It is the purpose of a neoclassic dessert to isolate the integral elements of a time-honored classic and transform its components to produce a dessert with the grandeur demanded by today's consumer. The pastry chefs who contributed to this book have provided recipes that do just that-and they do it magnificently!" -Bo Friberg Chef/Instructor, The Culinary Institute of America at Greystone Artfully arranged confections prepared from multiple components are a modern restaurant mainstay. In Grand Finales, authors Tish Boyle and Timothy Moriarty present 53 such creations, the work of 23 leading American pastry chefs who have been challenged to make "neoclassic" versions of traditional desserts. Thus, for example, tart tatin, the venerable French apple galette, is reconfigured by chef Lincoln Carson as Pear Tatin with Vanilla Ice Cream and Caramel Sauce. Like the other recipes in the book, the pear tatin requires multiple subpreparations (in this case 5, though 7 to 10 elsewhere is not unusual); frequently large recipe yields (72, in one case), ingredient quantities given by weight, and restaurant-ingredient "call-fors" (like isomalt and trimoline) further alert us to the fact--unstated--that the book is for professionals. This said, general readers may well be intrigued by the talent and technique on display in 105 color photos of the unquestionably gorgeous desserts, and by the useful, often fascinating information on pastry history and production that the book provides. No returns on books.   {more}

Brand - john wiley
Model - 978-0-471-29313-2

Product Price - 36.95 $

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john wiley Decorating with a Paper Cone, NOT INCLUDING PRACTICE SHEETS Thumbnail

john wiley Decorating with a Paper Cone, NOT INCLUDING PRACTICE SHEETS

Product Description - Note: This hardcover book is normally sold along with a paper-bound ream of 120 practice sheets. Those sheets ARE NOT INCLUDED in this order. by Alain Buys & Jean-Luc Decluzeau Book section only (hardcover) Prestige des Grands Chefs. More than a century ago, the techniques of modern French pastry were developed. Since that time, the paper cone has been one of the basic tools of the pätissier. It is the simplest of all tools — a triangle of parchment paper — yet in the hands of a trained professional or amateur the paper cone becomes the pen of a writer and the brush of an artist. The stunning decorations that are applied with the paper cone are literally the icing on the cake. By following the progression of these 120 practice sheets, you will obtain the skill to pipe a wide variety of decorations. These practice sheets have been designed to trace the designs over and over. Food professionals and enthusiastic amateurs at all levels of proficiency will be guided to improve their results. For very little cost in equipment and materials, you’ll produce spectacular decorations. No returns on books.   {more}

Brand - john wiley
Model - 978-0-471-16065-6

Product Price - 35.00 $

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john wiley Wedding Cake Art and Design: A Professional Approach, by Toba Garrett. 280 Pages, Hardcover Thumbnail

john wiley Wedding Cake Art and Design: A Professional Approach, by Toba Garrett. 280 Pages, Hardcover

Product Description - A comprehensive, inspiring guide to the art, craft, and business of wedding cake design Combining inspirational cake designs, step-by-step decorating instruction, and advice on the fundamentals of running a successful cake business in a competitive market, Wedding Cake Art and Design is an invaluable guide for industry professionals and students. Master cake decorator Toba Garrett includes stunning designs for cakes inspired by textiles, seasons, fashion colors, flowers, and much more, and gives decorators the tools to translate their own clients' ideas into creative new designs.     • Decorating techniques ranging from simple to advanced are explained in a clear, fully illustrated, step-by-step format     • Sample scenarios included throughout the book show readers how to handle a client consultation and how to create appropriate cakes for every client's budget, theme, and creative needs     • Nearly 200 beautiful full-color photographs showcase finished cakes and illustrate key decorating techniques, while full-color illustrations provide insight into the professional decorator's creative process      A must-have for professional cake decorators, baking and pastry students, and even advanced cake decorating hobbyists, Wedding Cake Art and Design is the only resource a decorator needs to design, plan, and execute picture-perfect wedding cakes for every client, every time. Toba Garrett is one of the country's foremost artists in the field of cake decorating and the founder and head of the Institute for Culinary Education’s Department of Cake Decorating and Design, where she now serves as master chef-instructor and where she has trained some of the top cake artists in the world. She is a member of the International Cake Exploration Societé and former president of the Confectionary Arts Guild of New Jersey. She is also the author of Professional Cake Decorating, The Well-Decorated Cake, and Creative Cookies: Delicious Decorating for Any Occasion. No returns on books.   {more}

Brand - john wiley
Model - 978-0-470-38133-5

Product Price - 31.95 $

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john wiley Colettes Birthday Cakes by Colette Peters. Hardcover. Full Color. 182 pages Thumbnail

john wiley Colettes Birthday Cakes by Colette Peters. Hardcover. Full Color. 182 pages

Product Description - Colette is a most gifted cake maker. She has great skill, great wit, great imagination, and a tremendous sense of humor. Colette Peters' cakes have been the star attraction at birthday parties for years Colette Peters' book is confectionery art at its finest: beautiful designs and clear instructions Coletter Peters is the most talented and creative sugar artist with an extraordinary ability to teach the skills she has mastered No returns on books.   {more}

Brand - john wiley
Model - 0-316-70274-9

Product Price - 31.50 $

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john wiley Cookies at Home with the Culinary Institute of America Thumbnail

john wiley Cookies at Home with the Culinary Institute of America

Product Description - Cookies at Home with the Culinary Institute of America By Todd Knaster 218 pages, hardcover Chewy, crispy, rich and crunchy—who doesn't want a cookie right this minute? In the tradition of Chocolates and Confections at Home with The Culinary Institute of America comes Cookies at Home with The Culinary Institute of America, featuring chewy, crispy, rich and crunchy cookies and offering information about basic cookie-making techniques, equipment, and ingredients. The recipes include a range of options, from quick and easy chocolate chip cookies and fudge brownies to cookies that will delight and inspire your guests, including lemon meringues and French macaroons. With beautiful full-color photography throughout, Cookies at Home with The Culinary Institute of America offers easy instructions and features nearly 100 recipes, with helpful tips for decorating cookies for special occasions and packing them for personal gifts. Includes nearly 100 delicious cookie recipes, from classic to contemporary, sweet to savory Features important step-by-step techniques and beautiful photographs throughout Developed with the authority of The Culinary Institute of America and the expert voice of Chef Todd Knaster No matter what kind of cookies you love, from triple chocolate cookies to the festive gingerbread house, Cookies at Home with The Culinary Institute of America will help you take your home-baked cookies to new and delicious heights. No returns on books. {more}

Brand - john wiley
Model - 978-0-470-41227-5

Product Price - 31.50 $

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john wiley Splendid Soups Thumbnail

john wiley Splendid Soups

Product Description - Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups, Fully Revised and Updated By James Peterson 640 pages, hardcover From Publishers Weekly Tremendously informative and stubbornly opinionated, master chef Peterson updates his classic soup tome by stirring new recipes and more international ingredients into the pot. Before getting to the recipes, readers are treated to a detailed remedial education in ingredients, featuring Peterson's humorously fussy explanations of dried and fresh herbs. The tried-and-true leek stands alongside the trendy galangal root as a soup essential, as Peterson enlarges the intermediate cook's familiarity with international cuisines. Peterson also seeks to re-educate readers on the proper methods for composing bouquet garni, making a roux and improving the flavor of the commercial broths they will insist on buying. He wisely intersperses his suggestions for technique alongside relevant recipes, making valuable information accessible for the busy cook. The recipes are roughly organized by ingredient and include the vast range of vegetable soups in some unusual combinations (water chestnuts with watercress, and sweet potato with chili and lime). Other noteworthy concoctions include spicy Brazilian fish soup with coconut milk; shabu-shabu; and duck and sherry soup. Most of Peterson's recipes are not for the fat-phobic; whether he's extolling the virtues of heavy cream over milk and yogurt or encouraging readers to add a few pats of butter to any bowl of soup they order in a restaurant, Peterson throws caution to the wind. (Oct.) Copyright 2000 Reed Business Information, Inc. From Library Journal Peterson is the author of the recent Essentials of Cooking and of several big, single-subject cookbooks that have become classics in the field, including the excellent Fish and Shellfish. Originally published in 1993, Splendid Soups is another of these, with hundreds of recipes from around the world and a huge amount of useful information. Although this new edition has not been heavily revised, it includes 50 new recipes and, unlike the earlier one, color photographs; most collections will want to add it. Copyright 2000 Reed Business Information, Inc. From Booklist Soup may be one of the last "perfect" foods around. It's often low fat, full of nutrition, and can be varied almost endlessly. James Peterson, noted for his exhaustive tomes on sauces, fish and vegetables, has produced a revised and updated version of his encyclopedic Splendid Soups. This massive volume covers the empire of soup for both the professional chef and the home cook. He categorizes soups by their base, be it meat broth or vegetable. Meat soups, fish soups, crustacean soups, shellfish soups, bread soups, yogurt soups, and fruit and dessert soups round out the fundamental soup varieties. Within these classifications, Peterson includes soups from ethnic traditions of both East and West. An extensive glossary and a list of sources add to the book's utility for library reference collections. Mark Knoblauch Copyright © American Library Association. All rights reserved Praise for the fully revised and updated Splendid Soups "Jim Peterson's Splendid Soups is a comprehensive and mouthwatering atlas of the world of soup. It not only covers soups of all nationalities and every garnish, but provides a handy list of sources for every hard-to-find ingredient and kitchen tool, too. More importantly though, through his gargantuan world tour Jim empowers home cooks to strike out on their own and invent new soups. It just makes me want to get into the kitchen and start cooking! —Sara Moulton Host, The Food Network's Cooking Live; Executive Chef, Gourmet magazine; Food Editor, Good Morning America "We love James Peterson. Splendid Soups is a bountiful source of enticing ideas!" —The Moosewood Collective Authors of the Moosewood Restaurant Cookbooks Filled with passion, warmth, and vitality, James Peterson’s exquisitely researched books have earned him a reputation as one of the finest food writers of our time, with two James Beard Foundation Awards to his credit for his classic Sauces and Vegetables. In Splendid Soups, Peterson uses clear, step-by-step guidance to explain the essential techniques for making broths and consommés, and then moves on to soups based on vegetables, fish, meat, and other main ingredients. Capturing the heart and soul of the world’s finest cuisines, 400 recipes offer an exciting and rich contemporary repertoire to explore, from the exotic Indian-style shrimp and coconut soup and the elegant poached duck breast with vegetables to the pungent Vietnamese spicy soup with rice noodles and the intrig {more}

Brand - john wiley
Model - 978-0-471-39136-4

Product Price - 30.95 $

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john wiley Cooking at Home with The Culinary Institute of America Thumbnail

john wiley Cooking at Home with The Culinary Institute of America

Product Description - Cooking at Home with The Culinary Institute of America 304 pages, hardcover The Culinary Institute of America is the place where many of America's leading chefs have learned and refined their cooking skills, and its methods are widely revered as the gold standard among culinary insiders around the world. Now everyone can learn from the best, with this complete--and completely approachable--illustrated guide to the essentials of cooking Drawing on the CIA's extensive expertise, it shares all the basic information on equipment, ingredients, and techniques needed to become a great cook, from proper knife skills to cooking methods such as braising, sauteing, and stewing--plus 200 stylish recipes that are both delicious and easy to make. Features include detailed, step-by-step instructions and 250 beatiful color photographs of techniques and finished dishes No returns on books.   {more}

Brand - john wiley
Model - 978-0-471-45043-6

Product Price - 29.99 $

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john wiley Cakes to Dream On. by Colette Peters. Hardcover 288 pages Full Color Thumbnail

john wiley Cakes to Dream On. by Colette Peters. Hardcover 288 pages Full Color

Product Description - Acclaimed cake decorator Colette Peter's wondrous, whimsical confections have been savored everywhere from white House Christmas parties to royal weddings Now, she presents an astonishing new array of her original cake designs, including Homage to Dr. Seuss, Floral Inlay, Rainbow Carousel, and Colorful Cloisonne. With more in-depth instructions on technique than ever before--and over 150 show-stopping photographs revealing both process and finished presentation--readers will find inspiration to create their own mouthwatering masterpieces No returns on books.   {more}

Brand - john wiley
Model - 0-471-21462-0

Product Price - 29.99 $

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john wiley Baking and Home w / The Culinary Inst. of America. 304 pages. Full color Thumbnail

john wiley Baking and Home w / The Culinary Inst. of America. 304 pages. Full color

Product Description - Baking At Home by The Culinary Institute of America A complete, illustrated volume of lessons and recipes for the home baker. The Culinary Institute of America is the place where many of today's leading chefs and pastry chefs have learned the fundamental skills that launched their careers. Now, in this companion to Cooking at Home with The Culinary Institute of America, the CIA draws on its extensive expertise and experience to give home bakers an outstanding course in the essentials of baking, along with a wealth of irresistible recipes. It outlines all the basic information on equipment, ingredients, and methods necessary to create top-quality cakes, pastries, breads, frozen desserts, and more. Readers learn the techniques step by step, with detailed instructions and photographs that clearly explain what to do and how to do it. Ideal for developing skills and building a repertoire, the book's 200 recipes - all specially created by the CIA - are delicious, attractive, and easy to make, from Cream Scones and Streusel-Topped Blueberry Muffins to Flourless Chocolate Souffle Cake and Warm Lemon Pudding Cakes. Complete with 250 beautiful full-color photographs of procedures and finished dishes, Baking at Home with The Culinary Institute of America is a comprehensive resource that will enable home cooks to master the art of baking in their own kitchens. No returns on books.   {more}

Brand - john wiley
Model - 978-0-471-45095-5

Product Price - 29.99 $

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john wiley Roses Heavenly Cakes Thumbnail

john wiley Roses Heavenly Cakes

Product Description - Rose's Heavenly Cakes by Rose Levy Beranbaum 498 pages, hardcover Winner of the 2010 Cookbook of the Year Award, IACP (International Association of Culinary Professional A full-color cake lover's companion from Rose Levy Beranbaum, The Diva of Desserts Rose Levy Beranbaum is a much beloved and widely respected baking legend—"a worshipped woman . . . revered by serious cooks and part-timers" alike, in the words of USA Today. Eagerly awaited by her legions of devoted fans, Rose's Heavenly Cakes is a must-have guide to perfect cake baking from this award-winning master baker and author of The Cake Bible, one of the bestselling cookbooks of all time. This comprehensive guide will help home bakers create delicious, decadent, and spectacularly beautiful cakes of all kinds with confidence and ease. With her precise, foolproof recipes, Rose shows you how to create everything from Heavenly Coconut Seduction Cake, Golden Lemon Almond Cake, and Devil's Food Cake with Midnight Ganache to Orange-Glow Chiffon Layer Cake, Mud Turtle Cupcakes, and Deep Chocolate Passion Wedding Cake. Features Rose's trademark easy-to-follow, expertly tested (and retested) recipes for perfectly delicious results every time Offers over 100 simply wonderful recipes for cakes for every occasion, from exceptionally delicious butter and oil cakes, sponge cakes, and mostly flourless cakes and cheesecakes, to charming baby cakes and elegant wedding cakes Features special tips and tricks from a beloved baking expert for creating amazing special effects and beautiful cake decor Contains 100 tempting full-color photos Visit Rose Levy Beranbaum at realbakingwithrose.com and learn basic baking techniques with her, including measuring, preparing, and mixing ingredients to make cakes and creating decorations to dress them up. Everything you need to create heavenly cakes—every time—can be found in this new collection of tried-and-true recipes by one of the most celebrated bakers of our time. Rose Levy Beranbaum is the award-winning author of nine cookbooks, including The Cake Bible, the International Association of Culinary Professionals Cookbook of the Year for 1988. She also won a James Beard Foundation Award in 1998 for Rose's Christmas Cookies, and her most recent book, The Bread Bible, was an IACP and James Beard Foundation nominee and was listed as one of the Top Ten Books of 2003 by Publishers Weekly and Food & Wine. She is a contributing editor to Food Arts magazine and writes regularly for the Washington Post, Fine Cooking, Reader's Digest, and Bride's. Her popular blog, realbakingwithrose.com, has created an international community of bakers where you can visit Rose Levy Beranbaum and join in the discussion on all things baking. While you are there, you can bring the author right into your kitchen as she demonstrates key techniques and shares trade secrets so that you can create perfectly divine cakes. No returns on books.   {more}

Brand - john wiley
Model - 978-0-471-78173-8

Product Price - 29.95 $

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john wiley Chocolate Chocolate by Lisa Yockelson Thumbnail

john wiley Chocolate Chocolate by Lisa Yockelson

Product Description - Chocolate Chocolate by Lisa Yockelson 496 pages, hardcover Deep, dark, and fudgy. Moist and luxurious. Seductively rich. For award-winning author Lisa Yockelson, chocolate has long been an obsession, a craving, a calling. Now she fulfills the calling in ChocolateChocolate, a dream cookbook that blends how-to information and more than 200 sublime recipes with a delicious collection of chocolate essays and reminiscences. ChocolateChocolate reveals baking with chocolate as a sweet and simple art, one that is both rewarding and accessible. The book's unique "baking diary" format arranges chapters by theme, reflecting Yockelson's fresh and personal approach to baking. From comforting Brownie Style favorites to dashing Double Chocolate and Mudslide confections, temptation beckons from every page. The book can be used in several ways: to find a recipe for a sweet that's just packed with chocolate, to learn how chocolate behaves in the baking process, to gather information on the various types and uses of chocolate, and, of course, to simply rejoice in what surely must be the most luxurious of all flavors. Complemented by 155 stunning color photographs that artfully express her specialties in all their chocolate glory, here is a timeless reference all home bakers will return to again and again as a source of instruction, inspiration...and sheer indulgence. Lisa Yockelson is a baking journalist and baking food stylist whose recipes, articles, and essays have appeared in publications such as The Boston Globe, The Washington Post, Gastronomica: The Journal of Food and Culture, Cook's Illustrated, and Pastry Art & Design. Her last two books, Baking by Flavor (Wiley, 2002) and ChocolateChocolate (Wiley, 2005) were IACP Cookbook Award winners. She is a graduate of the London Cordon Bleu.   No returns on books.   {more}

Brand - john wiley
Model - 978-0-471-42807-7

Product Price - 24.95 $

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john wiley The Best Soups in the World by Clifford A. Wright. 468 Pages Thumbnail

john wiley The Best Soups in the World by Clifford A. Wright. 468 Pages

Product Description - The ultimate soup cookbook. Soup is an affordable, popular dish the world over. In The Best Soups in the World, renowned food scholar and cookbook author Clifford Wright compiles the globe's most delicious soups into a single collection, exploring the history and cultural significance of each recipe along the way. Perfect for cooks at any level of experience, the book includes traditional American and thrilling international flavors alike, from Old-Fashioned Chicken Noodle to Thai Mushroom and Chile to Mexican Roasted Poblano and Three Cheese to Tuscan White Bean. A great value: features 300 recipes in an affordable, beautiful paperback format The perfect soup cookbook for anyone who loved Wright's highly acclaimed casseroles cookbook Bake Until Bubbly The Best Soups in the World presents exciting, enticing, easy-to-prepare recipes using common, easy-to-find ingredients—perfect for budget-conscious cooks whose tastes know no boundaries. Clifford A. Wright is the award-winning author of eleven previous cookbooks. His book A Mediterranean Feast won the James Beard Foundation/Kitchen Aid Cookbook of the Year Award, as well as the James Beard Award for Best Writing on Food. He writes frequently for Saveur, Bon Appétit, Fine Cooking, and Food & Wine, and teaches cooking and food history at schools throughout the country. He lives in Santa Monica, California. No returns on books.   {more}

Brand - john wiley
Model - 978-0-470-18052-5

Product Price - 20.60 $

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john wiley Artisanal Cooking Thumbnail

john wiley Artisanal Cooking

Product Description - Artisanal Cooking by Terrance Brennan and Andrew Friedman 326 pages, hardcover Terrance Brennan's artisanal philosophy is brilliantly executed through the pages of this book. Artisinal Cooking features 150 tantalizing recipes ranging from hors d'oeuvres and entrees--such as Miniature Grilled Cheddar, Apple, and Bacon Sandwiches; Soft Shell Crabs with Mustard Sauce; and Beef Short Ribs with Olives and Orange-Cumin Carrots-- to desserts, including Brennan's signature cheesecake and chocolate fondue.  A cheese connoisseur, Brennan describes more than 30 of his favorites and suggests wines to pair with them. The cookbook is also a visual feast, with 75 lush color photographs.  Throughout, there are valuable tips that cooks can use to adapt Brennan's recipes or improve their own cooking. His smart and market-fresh dishes provide the cook with endless possibilities for sharing meals with friends and family Artisanal Cooking shows respect for the highest quality seasonal ingredients, an appreciation for each dish's regional framework and hi s fascination with the craft of artisanal cooking The recipes are clear, concise, and delicious and, of course, Andrew Friedman's contributions are always an added bonus to any cookbook No returns on books.   {more}

Brand - john wiley
Model - 978-0-7645-6822-0

Product Price - 20.00 $

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john wiley Wedding Cakes You Can Make Thumbnail

john wiley Wedding Cakes You Can Make

Product Description - Wedding Cakes You Can Make by Dede Wilson 168 pages, hardcover Make the cake? Yes, you can. If you love to bake and are willing to plan ahead, you can make a spectacular wedding cake—and you don't have to be a pastry chef to do it! Let prominent wedding cake expert Dede Wilson guide you through every layer of the process—from choosing among flavors and styles to baking, assembling, and decorating your way to a beautiful and delicious cake. This accessible cookbook not only gets you ready for the big event, it helps you lend a truly personal touch to the celebration. "If you want to make your own wedding cake, Dede Wilson is the perfect guide. She helps you bake with confidence every step of the way to a delicious personalized result." --Donna Ferrari, BRIDE'S magazine Dede Wilson is a leading baking expert who has taught wedding cake classes at Rhode Island School of Design, California Culinary Academy, Sur La Table, and elsewhere. She hosts the public television food show Seasonings with Dede Wilson, and has made numerous appearances on The View, Today, and on Live! with Regis and Kelly. She is a contributing editor, spokesperson, and writer for Bon Appétit and is the author of a number of cookbooks, including The Wedding Cake Book (Wiley) and The Baker's Field Guide series. No returns on books.   {more}

Brand - john wiley
Model - 978-0-7645-5719-4

Product Price - 19.00 $

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john wiley Intensely Chocolate Thumbnail

john wiley Intensely Chocolate

Product Description - Intensely Chocolate by Carole Bloom 218 Pages, hardcover A tantalizing collection of dessert recipes for true chocolate lovers Chocolate lovers have more and more ways to get their fix with high-cacao, high-quality chocolate beckoning from grocery shelves all over the country. Intensely Chocolate offers luscious recipes for cakes, brownies, muffins, tarts, cookies, custards, candies, and frozen desserts that will make any chocolate lover drool. Here you'll find new ideas, and classics even better than you remember them. From bittersweet high-cacao content to chocolates mixed with fruits, nuts, spices and more, there's almost no limit to what you can do with chocolate. Intensely Chocolate gives you the ideas and guidance to turn this beloved ingredient into splendid desserts.  100 recipes cover beloved favorites like Individual Molten Mocha Cakes and exciting new ideas like Chocolate-Passion Fruit Ganache Tart This lushly illustrated book also includes helpful information on available ingredients and how to use them These recipes are perfect for today's high-quality chocolate, but simple preparations put these unforgettable treats within easy reach For anyone looking for a new twist on their favorite dessert or creative ideas for using high-quality artisan chocolates, Intensely Chocolate is the essential guide to the world's favorite confection. Carole Bloom is a European-trained pastry chef and confectioner, as well as the author of ten cookbooks on desserts, including Bite-Size Desserts and The Essential Baker. She has worked as a pastry chef at renowned hotels from Switzerland to California and writes frequently for such websites and publications as Epicurious.com, Culinate.com, Food & Wine, Fine Cooking, Eating Well, Cooking Light, and Chocolatier, among others. No returns on books.   {more}

Brand - john wiley
Model - 978-0-470-55101-1

Product Price - 16.99 $

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john wiley Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads Thumbnail

john wiley Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads

Product Description - Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads by Nancy Baggett 224 pages, paperback The ultimate guide of super-simple no-knead bread recipes For years, home cooks have shied away from baking their own yeast bread because they were intimidated by the mess, expertise, and kneading required. No longer. Now even complete novices can bake bread quickly and easily in their own homes, with no kneading and no mess, thanks to Nancy Baggett's revolutionary Kneadlessly Simple. Using the author's simple and effective technique, these recipes call for minimal ingredients and can usually be mixed in one bowl using a single spoon, with amazing results. A wide variety of breads are provided, including Crusty Sourdough Boules, English Muffin Loaves, pizza dough (and companion sauce recipe), Caraway Beer Bread, and much more. Perfect for inexperienced bakers and busy home cooks who don't have time for the kneading and kitchen cleanup that yeast breads usually require, as well as budget-conscious consumers who love homemade artisan bread flavor but not artisan bakery prices Includes 73 foolproof bread recipes for comfy classics like Cinnamon-Raisin Bread to contemporary favorites like Rosemary Focaccia Nothing beats a loaf of fresh, warm-from-the-oven bread. Kneadlessly Simple lets even novice cooks create fragrant, full-of-flavor loaves without any specialized equipment, mess, or kneading. Nancy Baggett is a baking expert, food journalist, and James Beard Foundation and IACP best baking book nominee. The thirteen titles by this bestselling cookbook author include the IACP Award–winning International Chocolate Cookbook, The All-American Cookie Book and The All-American Dessert Book. Her website is www.kitchenlane.com. No returns on books. {more}

Brand - john wiley
Model - BK-296

Product Price - 14.95 $

Order john wiley Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads