Modern Classics Book 1 or Art of the Cocktail

Modern Classics Book 1, Vol. 1

Author: Donna Hay

In Modern Classics, Australia's bestselling food writer Donna Hay takes the food from the past we love the most and makes it irresistibly new. Then she looks at what's the best of the new and turns it into a cooking classic.

Coleslaw gets a well-deserved makeover while free-form ratatouille tart enters the classics category. Chicken soup comes of age again while the fresh, crunchy and healthy rice paper roll makes its debut.

Modem Classics is set to become the contemporary commonsense cookbook of a new generation and an indispensable handbook to those of cooking age now. More practical inspiration from Donna Hay.

Book about: Broadcast Cable Web Programming or Interviewing for success

Art of the Cocktail

Author: Ben Reed

Ever wondered how to mix a Manhattan or build a B52? What exactly goes in a Cosmopolitan, and how does the salt stay on the rim of your Margarita glass? In The Art of the Cocktail, award-winning bartender and best-selling author Ben Reed tells you all you need to know about the art of making the perfect cocktail. Ben begins by exploring the glamorous origins and culture of the cocktail, celebrating its lasting appeal. In Behind the Bar, he takes you right back to the basics of mixology. With a whistle-stop tour of the staple cocktail liquors, from vodka to rum, you'll discover what makes each liquor perfect for mixing in cocktails. There's an invaluable list of what to have in your personal bar, plus a section on balancing the flavors in cocktails, with hints and tips on the best garnishes and mixers to complement your drink.

In Equipment and Techniques, Ben tells you just how to shake or stir a martini, and explains what to do with a "muddler." There's information on the must-have tools of the trade and matching your cocktail to the correct glass. In The Perfect Serve, he shows you how to create a gin and tonic like a professional. Armed with the know-how and your cocktail shaker, it's time to experiment. With over 200 recipes, there's a drink to suit any taste. Start the evening with a Power Aperitif -- from an Orange Daiquiri to a Gin Gimlet. Create an irresistible Champagne Cocktail from a Bellini to a James Bond, and impress your guests with one of the Smashes such as a minty Mojito. For summer drinking, there are long refreshing cocktails in Highballs, Coolers, and Punches, including a fruity Sea Breeze and a tantalizing Mai Tai. Sip and savor the modern classic Cosmopolitan, or shoot down an Alabama Slammer from the Slammers, Sippers, and Shooters. Round off a meal with a soothing Old Fashioned or a Vodka Espresso from the collection of Digestifs. With a cocktail recipe for every occasion, Ben's top tips and stunning photography by William Lingwood, The Art of the Cocktail is destined to become the home bartender's bible.

Table of Contents:

	The Basics	6
	Where it all Began	8
	Behind the Bar	14
	The Recipes	50
	Martinis	52
	Power Aperitifs	80
	Margaritas	92
	Champagne Cocktails	102
	Collinses, Rickeys, and Fizzes	110
	Smashes	116
	Fixes	124
	Sours	130
	Highballs, Coolers, and Punches	136
	Slammers, Sippers, and Shooters	146
	Digestifs and Creamy Cocktails	156
	Morning After	170
	Mocktails	176
	Glossary	184
	Index	188
	Acknowledgments	192

Whisky Facts Figures Fun or Catering Sales and Convention Services

Whisky Facts, Figures & Fun

Author: Gavin D Smith

Whisky is undoubtedly one of the world’s most fascinating drinks, with an incredibly colorful heritage that has been widely celebrated in story, song, and cinema. Get the facts on this most versatile spirit from one of Scotland’s leading whisky writers and commentators. Gavin Smith shares his immense knowledge and enthusiasm, revealing everything from the mysteries of distillation to the secret of how illicit Scotch whisky was transported in mock funeral corteges to deceive officers of the law. There’s background on whiskies of the world, whisky tales and cocktails, whisky festivals and awards, visitors’ centers, and useful statistics of the trade.

Look this: World Breads or Growing and Using Herbs Successfully

Catering, Sales and Convention Services

Author: Ahmed Ismail

Anyone with an interest in the catering and convention services industry will want to have this new book. In-depth explanations and hands-on examples provide the reader with the day-to-day functions and activities involved with catering and convention services. Designed as an introductory text for college-level students or for beginning professionals, this guide contains comprehensive reference information.

Table of Contents:

INTRODUCTION.

CHAPTER 1: Action Triangle Selling for Catering and Convention.

CHAPTER 2: Event Planning.

CHAPTER 3: Menu Planning.

CHAPTER 4: Communication.

CHAPTER 5: Golden Nuggets.

CHAPTER 6: Visionary Customer Service.

CHAPTER 7: Deployment. GLOSSARY. INDEX.

Alaska Homegrown Cookbook or Butter Sugar Flour Eggs Whimsical Irresistible Desserts

Alaska Homegrown Cookbook

Author: Kirsten Dixon

For forty years Alaska Northwest Books has been the premier publisher of Alaskan cookbooks. From camp cooking to wild game to preserving berries to sourdough to seafood recipes from the state's finest restaurants, AKNW cookbooks have covered the gamut of all foods Alaska. Now, the Alaska Homegrown Cookbook culls the best recipes from dozens of cookbooks published over the past forty years. It includes appetizers, salads and soups, native fruits and vegetables, baking and desserts, beef, poultry and of course, seafood. A must have for Native Alaskans and visitors alike.

Look this: Great Gluten Free Baking or Diabetes Meals on the Run

Butter Sugar Flour Eggs: Whimsical Irresistible Desserts

Author: Gale Gand

Anyone who has so much as made a batch of cookies knows that this is where it all begins. Butter lends flavor and richness, sugar adds sweetness and melting textures, flour provides substance, and eggs bring it all together. Afterwards, the baker can allow flavor to take over: chocolate, citrus, fruit, nuts, cheese, and spices complete the dessert-making roster. Chapter by chapter, pastry chef extraordinaire Gale Gand and her husband, star chef Rick Tramonto — with writer Julia Moskin — explain each basic ingredient and each flavor's personality and follow up with some fabulous recipes. The unique result is a festive and fun cookbook that reads more like a dessert menu than a catalog of techniques. And what a menu! Here are over 175 fanciful, delicious treats, including signature desserts like Not-Your-Usual Lemon Meringue Pie and Root Beer-Vanilla Parfait, classics such as Brown Derby Grapefruit Cake and Brooklyn Blackout Cake, and soon-to-be favorites like Raspberry-Stuffed French Toast and Banana Strudel with Ginger-Molasses Ice Cream. There is a chapter on light-hearted holiday creations, including Halloween Boo!scotti and Pumpkin Pie to Be Thankful For, and a chapter full of drink recipes — perfect accompaniments to these desserts and great on their own. In Butter Sugar Flour Eggs, all the ingredients are present for creating the most scrumptious, mouthwatering delights you have ever tasted. Or baked!

Publishers Weekly

The recipes in this quirky, deceptively simple collection--the second from the culinary team of Gand, Tramonto and Moskin (American Brasserie)--move far beyond the basics. Chocolate Chip Pancakes and Warm Taffy Apples with Cinnamon Pastry Twists bring out the kid in the cook, while Cardamom-Coffee Custard and Gruy re with Pear Confit appeal to the most sophisticated palates. The recipes are organized into chapters devoted to particular ingredients; they are prefaced by over-the-top odes--for example, to the virtues of Sugar ("Apply just a little warmth, and she melts") and the vices of Chocolate ("No one is more intense, or knows more about giving pleasure"). On the other hand, the authors have taken care to include interesting background information on each of the ingredients, as well as helpful advice on selecting, using and storing them. This book will best suit the tastes of bakers whose love of sweet confections far outweighs a concern with calories. Indeed, the first recipe in the book is for "Purely Pound Cake" and calls for a pound each of butter, sugar, flour and eggs. (Oct.) Copyright 1999 Cahners Business Information.

Library Journal

Almost an embarrassment of riches for dessert lovers, here are new books from four talented bakers. Gand and her husband, Rick Tramonto, are the pastry chef and chef, respectively, of their two popular Chicago restaurants, Brasserie T and Tru. Their first book, American Brasserie, included some of Gand's delicious desserts, and now they offer a generous collection of almost 175 recipes, from Millionaire's Shortbread to Sweet-Hot White Pepper Ice Cream. The writing style is slightly precious (e.g., "Butter is a true aristocrat--and a modest one"), but the recipe instructions are clear and the headnotes informative. For all baking collections. Medrich, the well-known author of Cocolat and Chocolate and the Art of Low-Fat Desserts, now presents 50 delicious recipes for favorite cookies and brownies, many of them shown in mouth-watering full-page color photographs. There's a good introduction, and each chapter opens with "Here's What I Learned," a brief but informative collection of clever tips. Many of the recipes are classics, and all of them seem irresistible. An essential purchase. Purdy's A Piece of Cake and As Easy as Pie have become classics, and her two recent low-fat cookbooks, including Let Them Eat Cake, have been very popular. Her new book features recipes for all sorts of homey desserts and other baked goods, from Old-Fashioned Chocolate Pudding to Blue Ribbon Cherry Pie to Sour Cream Spice Cake. The recipe instructions are detailed and thorough, and there are many thoughtful technique tips and other useful hints, as well as variations. For all baking collections. Wilson is a baker and food writer, and her specialty is wedding cakes, the topic of her first cookbook (The Wedding Cake Book). Unlike her extravagant wedding cakes, a number of the desserts in her new book are fairly simple, although many of them feature a "Bake It to the Limit" version, an optional final step for a more elaborate presentation or variation. (The cake recipes, perhaps not surprisingly, are far more complicated than the other desserts.) With recipes for sweets like Chocolate Peanut Butter Tart and Sour Cherry Bars, this is recommended for most baking collections. Copyright 1999 Cahners Business Information.