The bible of French home cooking, Je Sais Cuisiner, has sold over 6 million copies since it was first published in 1932. It is a household must-have, and a well-thumbed copy can be found in kitchens throughout France. Its author, Ginette Mathiot, published more than 30 recipe books in her lifetime, and this is her magnum opus. It's now available for the first time in English as I Know How to Cook. With more than 1,400 easy-to-follow recipes for every occasion, it is an authoritative compendium of every classic French dish, from croque monsieur to cassoulet.Clear, practical and comprehensive, it is an essential guide to the best home cooking in the world: no cuisine is better than French at bringing the very best out of ingredients to create simple, comforting and delicious dishes. The... Less

Managers of restaurants and other foodservice operations need to know how to cook—but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well.Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.

Building on the success of On Cooking, 4th edition, the To Go version was inspired by the expressed desire of many users for a text that combines portability with meaningful integration of technology.  On Cooking To Go Edition retains all of the instructional in-chapter recipes from the fourth edition; the end-of –chapter recipes have been migrated from the printed book to the Web via i-COOK , a robust web-based recipe management system.  This reduced page count provides a more streamlined and portable book.  MyCulinary Lab™, our powerful new technology solution, is available for a package option. It does not come packaged with this isbn.  MyCulinary Lab™ enables students to study and master content online – in their own time, and at their own pace.  Performanc e is based on summative and... Less

"Home-style recipes offering a very special touch of taste-tested, appetite- satisfying charm." -Midwest Book Review This second cookbook from Leah Chase not only comes with her famous recipes, but it also contains her reflections on life, business, family, and friends. Now in paperback, the collection includes menus for special events.

Created by the experts at The Culinary Institute of America, Techniques of Healthy Cooking is an indispensable companion in today’s health-conscious world. Drawing on the latest dietary guidelines, it provides detailed information for cooks eager to introduce more flavorful, healthier choices to their menus. You will find advice on ingredients and serving sizes, guidance on developing recipes and menus, and more than 400 delicious recipes. Throughout, nearly 150 vibrant, all-new color photographs showcase finished dishes and illustrate the techniques, ingredients, and equipment of healthy cooking. Inspired by the information and recipes in the book, you will be able to create dishes that are not only exciting and great-tasting, but healthy at the same time.

From the day Tom Aikens burst on to the restaurant scene, he has barely been out of the limelight. Awarded two Michelin stars by the age of 26, he has consistently been tipped as one of the hottest and most talented chefs cooking today. Now comes this stylish and sophisticated book, with 200 mouth-watering recipes, graded according to difficulty. His starting point is everyday ingredients - he believes in buying fresh, seasonal produce, and gives guidance on how to choose the best and make the most of them. Organising the book by type of food - vegetable, meat, fish, fruit, bread, dairy - he creates a variety of imaginative, dazzling recipes, some very easy and achievable in minutes; others more sophisticated, ideal for special occasions or when you are feeling more adventurous. He shows... Less

Managers of restaurants and other foodservice operations need to know how to cook—but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well.Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.

For empty nesters, roommates, newlyweds, couples of all ages, the Micheff sisters have scaled down their best recipes to accommodate you. For any duo tired of leftovers or who find themselves eating at fast food chains too often, this is the cookbook for a healthier, happier you!

How to hone your most valuable dating skill. A cookbook and how-to manual for guys who want great food and great relationships.

The Study Guide to Accompany Professional Cooking, Seventh Edition is a useful tool to help students study and review the material in the textbook Professional Cooking. It contains 35 chapters of key exercises related to key terms; true/false questions; completion, short-answer, and other written exercises; and math exercises. The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material.

Quick, Simple, Single-Portions Recipes, prepared with common ingredients and fresh products available in most grocery stores. Mari Hills dedicates this cookbook to singles who love tasty homemade food.

Edition: 4, DVD-ROM, Pearson Prentice Hall

A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking. Strong praise from the reviewers - "Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of... Less

Annie Leong s unusual culinary journey continues with this second eclectic collection. Her first cookbook, COOKING WITH ANNIE, published in 2006, firmly established her status as an imaginative and innovative chef whose recipes really work. For the reluctant cook or the enthusiastic foodie alike, Annie s tried and tested recipes allow you to create classic banquet and restaurant- standard dishes or just your family favourites at home. Annie s love for great food, her uncanny knack for deconstructing and demystifying techniques and her willingness to share chef secrets are on offer here. LOOK AND COOK WITH ANNIE is Annie Leong s new book. Fans of her first will be able to follow the flow of cooking each dish with the new, illustrated, step-by-step format. Attention to detail is... Less

'An excellent book and a delight to read, written with panache and entirely convincing.' Professor PETER COSS, Cardiff University. This book takes us into the world of the medieval cook, from the chefs in the great medieval courts and aristocratic households catering for huge feasts, to the peasant wife attempting to feed her family from scarce resources, from cooking at street stalls to working as hired caterers for private functions. It shows how they were presented in the art, literature and moral commentary of the period (valued on some grounds, despised on others), how they functioned, and how they coped with the limitations and the expectations which faced them in different social settings. Particular use is made of their frequent appearance in the margins of illuminated... Less

The invitation to dinner at home extends the warm hand of friendship, an offer to share our haven and our private table. Here, people whose company we enjoy can relax in convivial surroundings, taking in the pleasures of home-cooked food and good conversation. COOKING TO IMPRESS WITHOUT STRESS brings the dinner occasion into practical focus. Both inspiration and workbook, it unravels the event into a series of easy-to-manage components, designed so that both cook and guests can relax, enjoy some delicious food, and have a good time. Use fresh ingredients and streamlined techniques to create delightful, appetizing dinners for friends and family. Impress your guests with dishes that are as easy to prepare as they are delicious-- savory Salad of Roasted Pumpkin, Beets, and Almonds; Pasta... Less

Pages: 194, Hardcover, On the Water

This book will be your inspiration to be adventurous, to extend your cooking repertoire and to be more ecologically aware. Based on the popular TV series on BBC "Food, Cooked", this unique compilation of places, spaces and flavours combines chef Justin Bonello's three favourite things - Southern Africa, food and friends. Bonello is passionate about ensuring that Africa's diverse food cultures are recorded and celebrated so that future generations will be able to savour the culinary pleasures we enjoy today. His love affair with cooking and wide-open spaces began with weekends and school holidays spent in the great outdoors either on the Breede River or on the Wild Coast. He learnt to embrace the land and all that it has to offer without taking from it anything that nature can't replenish... Less

Free Worldwide Delivery : What to Cook and How to Cook it : Hardback : Phaidon Press Ltd : 9780714859019 : 071485901X : 28 Sep 2010 : Suitable for beginners, this cookbook shows how to cook easy, delicious meals for every day of the week. With a combination of step-by step- photographs, and foolproof recipes, it takes 100 favourite everyday dishes and guides the reader through different steps of the cooking process with recipes that absolutely anyone can follow.

This is not a cookbook. It’s a cook’s book! · Hunting for truffle oil? · Have a recipe you’d love to try if only you knew where to buy masa harina or garam masala? · Been meaning to get those knives sharpened? · Want to visit the exotic markets of Korea or Vietnam without getting on an airplane? · Interested in tasting the flavor of fresh turmeric, or daring a sniff of the infamous durian? It’s all right under your nose if you know where to look. A Cook’s Guide to Chicago takes you on a tasty romp through gourmet shops, ethnic supermarkets, chef’s equipment stores, and much more. Follow author Marilyn Pocius as she divulges the shortcuts to finding what you need and introduces you to new worlds of flavor that are waiting just outside your door. Pocius... Less

Since its original publication, Joy of Cooking has been the most authoritative cookbook in America? the one upon which millions of cooks have confidently relied for more than sixty-five years. It's the book your grandmother and mother probably learned to cook from, the book you gave your sister when she got married. This, the first revision in more than twenty years, is better than ever. Here's why:Every chapter has been rethought with an emphasis on freshness, convenience, and health.All the recipes have been reconceived and tested with an eye to modern taste, and the cooking knowledge imparted with each subject enriched to the point where everyone from a beginning to an experienced cook will feel completely supported.The new Joy continues the vision of American cooking that began with... Less

Free Worldwide Delivery : Cook : Hardback : Cornerstone : 9780852652237 : 0852652232 : 21 Oct 2010 : Ever since its launch in 2001, the "Observer Food Monthly" has been a huge hit with British foodlovers, taking us behind the scenes at famous restaurants, revealing insights into the worlds of our best chefs and, of course, providing delicious recipes that we simply can't wait to try. This book collects the best of those recipes.

Poirot is not interested in investigating some of the cases which Hastings tries to bring to his attention; these include a bank clerk who disappears with 50 thousand pounds of securities....