Never before has a collection of the world's leading wine experts and writers gathered together to produce the one thorough and definitive book on wine. Masters of Wine and Sommeliers from every corner of the globe worked to provide the most current and comprehensive reference. From Burgundy to Zimbabwe, from Turkemenistan to Uruguay, this encyclopedia covers every aspect of wine from its history to its making and enjoyment. The contributors read like a current day 'who's who' of the world's top wine journalists. Some of its features include a 'Wine reference Table' of over 5,000 wines which provides you with a brief description, the food compatibility and price range on more wines than any other book. A thorough Glossary enables the reader to decipher common and foreign lanague wine terminology. A massive index with over 15,000 entries further allow the reader to quickly find the topic they want.
cookbook, his first. It is a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time of publication. The hotels and restaurants Escoffier worked in were on the cutting edge of modernity, doing away with many overwrought elements of the Victorian era while serving the elite of society
Kim Haasarud is the founder of Liquid Architecture (www.liquid–architecture.com), a beverage consulting firm that creates specialty cocktails for clients such as the Four Seasons Maui, Omni Hotels, and TGI Fridays. She conceives her signature cocktails much as an Alice Waters or a Wolfgang Puck would create a specialty dish, taking inspiration from market–fresh, high–quality ingredients. Kim′s liquid cuisine has stirred up a huge following, and her cocktails have appeared in publications ranging from the Wall Street Journal to the Wine Enthusiast to Cosmopolitan. Kim is also the author of 101 Martinis, 101 Margaritas, and 101 Sangrias and Pitcher Drinks. Alexandra Grablewski is a well–known food and beverage photographer whose work has appeared in Gourmet, Martha Stewart Living, Real Simple, Better Homes and Gardens, and Wine Spectator as well as in many cookbooks.
Good nutrition is a key factor in maintaining a dog's health. Here are facts every dog owner needs to know: Why different canine life stages and life styles call for different diets; buying and storing dog food; how to maintain the correct balance of protein, fat, fiber, carbohydrates, vitamins, and minerals; what dog food packages do and don't tell you; and much more.
Rick Tramonto is Executive Chef and Gale Gand is Executive Pastry Chef at internationally acclaimed Tru restaurant in Chicago. They have won numerous James Beard Awards and published award-winning cookbooks both separately and together, including Butter Sugar Flour Eggs, Gale Gand’s Just a Bite, Amuse-Bouche, and Gale Gand’s Short and Sweet. Gand is also the host of Sweet Dreams, the daily baking show on the Food Network.
KIM HAASARUD is the founder of Liquid Architecture (Liquid–Architecture.com), a beverage consulting firm that creates specialty cocktails for clients such as the Four Seasons Maui, Wyndham Worldwide Hotels, Moet Hennessy, and SKYY Spirits. She conceives her signature cocktails much as an Alice Waters or a Wolfgang Puck would create a specialty dish, taking inspiration from market–fresh, high–quality ingredients. Kim′s liquid cuisine has stirred up a huge following, and her cocktails have appeared in publications ranging from the Wall Street Journal to Wine Enthusiast to Cosmopolitan . Kim is also the author of 101 Champagne Cocktails , 101 Martinis , 101 Margaritas , and 101 Sangrias and Pitcher Drinks . ALEXANDRA GRABLEWSKI is a well–known food and beverage photographer whose work has appeared in Gourmet , Martha Stewart Living , Real Simple , Better Homes and Gardens , and Wine Spectator , as well as in many cookbooks.
PEGGY FALLON is the author or coauthor of eight cookbooks, including Great Party Fondues, and has contributed to dozens more as a recipe developer, tester, and editor. She currently develops recipes for clients including Dean & DeLuca, Kendall Winery, Dacor appliances, Pacific Coast Farmers' Market Association, and The Barbecue Industry Association, among others. Fallon developed the recipes for Nuts, which was named Best Cookbook of the Year by Food & Wine magazine, and served as recipe consultant for the award-winning Mayo Clinic Williams-Sonoma Cookbook. She has also owned and operated her own catering company and has taught at numerous cooking schools.
Kim Haasarud conceives her signature cocktails much as an Alice Waters or a Wolfgang Puck would create a specialty dish, taking inspiration from market–fresh, high–quality ingredients. Her liquid cuisine has stirred up a huge following on both coasts. Her cocktails have been seen in Maxim , Wine Enthusiast , Lucky , Genlux , and Cosmopolitan and at premier events like the Aspen Food & Wine Classic, Sundance Film Festival, HBO Comedy Festival, Rolling Stone Magazine Oscar Party, and Maxim Super Bowl parties. Her Web site is www.liquid–architecture.com. Alexandra Grablewski is a well–known food and beverage photographer whose work has appeared in Gourmet , Martha Stewart Living , Real Simple , Better Homes and Gardens , and Wine Spectator as well as in many cookbooks.
Good Housekeeping Classic Recipes is a collection of one hundred of the most popular recipes featured on the cookery pages of this best-selling magazine. Favourites, such as French onion soup, kedgeree, beef Wellington and bread and butter pudding, are all included here, plus new classics, such as lamb korma, gnocchi, tortilla and tiramisu. You'll find something to suit every occasion, from quick midweek suppers to indulgent afternoon teas, from leisurely Sunday lunches to more formal entertaining. Step-by-step instructions and at-a-glance preparation and cooking times make all the recipes easy to follow, while cook's tips give short cuts and ingredient information. All the recipes are provided with calories, fat and carbohydrate counts
Green and White Lightning Chunky Chicken Chili
2 tablespoons vegetable or canola oil (2 turns of the pan)
6 6-ounce boneless, skinless chicken breasts, cut into bite-size pieces
Salt and freshly ground black pepper
1 medium yellow onion, thinly sliced
5 garlic cloves, finely chopped
1 jalapeño pepper, seeded and finely chopped
2 tablespoons ground cumin (2 palmfuls)
1 tablespoon ground coriander (a palmful)
1 cup mild or hot tomatillo salsa (green salsa on Mexican Foods aisle)
4 cups chicken stock or broth
1 can (15-ounces) cannellini or Great Northern beans
1 handful fresh cilantro, roughly chopped
1 handful fresh flat-leaf parsley, roughly chopped
Juice of 1 lime
Shredded Monterey or Pepper cheese, for garnish
1 individual lunch-box-size bag of corn chips, optional and not that dangerous
Heat a medium soup pot over medium-high heat with the vegetable oil. Add the chicken to the hot oil and season liberally with salt and pepper. Cook for 2 to 3 minutes, stirring frequently. Add the onion, garlic, jalapeño, cumin, and coriander and cook for 3 to 4 minutes, continuing to stir. Add the tomatillo salsa and the chicken stock. Bring the chili up to a simmer. Add half of the beans. With a fork thoroughly mash the other half of the beans, then add to the chili. This method will help to thicken the chili. Simmer the chili for 10 minutes. Remove the chili from the heat and add the cilantro, parsley, and lime juice.
Comprehensive coverage of every aspect of restaurant designSuccessful Restaurant Design, Second Edition approaches the design of restaurants as a process that begins with a solid understanding of interdependent systems. From the main guest entrance to the rear loading dock, this exemplary resource examines how each of these components functions, both on its own terms and in relation to other components. It explores the different ways in which excellent design optimizes both operational efficiency and the pleasure of the dining experience.Responding to recent market trends, this Second Edition covers the design of theme restaurants, display kitchens, cafeteria foodservice, creative dining concepts, and more. It views restaurant design through the eyes of both customers and management, and it offers helpful insights on restaurant design psychology.
The essential, comprehensive guide to successful catering business managementCatering is more than simply creating and executing a great menu. It′s knowing how to successfully market your business, keep costs in line, and make sure the entire operation runs smoothly.Catering Management offers professionals and aspiring caterers detailed advice on all of the crucial business aspects of the subject for on– and off–premise catering. Updated to address the needs of this fast–growing industry, the Second Edition covers many current topics such as the latest trends in cuisine and meal concepts, marketing techniques for the home replacement food business, and new special events service concepts. Fresh information on menu design and pricing comes complete with all–new menu examples illustrating a full range of menu possibilities and styles. The book also offers concrete tips on using the latest computer software to maximize your functions′ sales and profits.
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