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Woman Washing Dishes in Kitchen $24.99 Woman Washing Dishes in Kitchen – Photographic Print |
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Kitchen Sink Full of Dirty Dishes $24.99 H. Armstrong Roberts Kitchen Sink Full of Dirty Dishes – Photographic Print |
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Young Woman Drying Dishes in Kitchen $24.99 George Marks Young Woman Drying Dishes in Kitchen – Photographic Print |
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Housewife Doing Dishes at Kitchen Sink $24.99 George Marks Housewife Doing Dishes at Kitchen Sink – Photographic Print |
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Man and Woman Doing Dishes in Kitchen $24.99 George Marks Man and Woman Doing Dishes in Kitchen – Photographic Print |
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Woman Washing Dishes at Kitchen Sink $24.99 George Marks Woman Washing Dishes at Kitchen Sink – Photographic Print |
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Woman Washing Dishes in Kitchen Sink $24.99 George Marks Woman Washing Dishes in Kitchen Sink – Photographic Print |
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Young Women Washing Dishes at Kitchen Sink $24.99 George Marks Young Women Washing Dishes at Kitchen Sink – Photographic Print |
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Woman Drying Dishes at Kitchen Sink, Portrait $24.99 George Marks Woman Drying Dishes at Kitchen Sink, Portrait – Photographic Print |
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Hazelnut Coffee $8.49 Our 100% Arabica gourmet coffee is infused with the smooth and nutty tasted of fresh hazelnut. Whole Bean 12 oz. |
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Decaffeinated Coffee $6.49 A distinctive and balanced flavor for those who love the richness of a darker roast and the smooth flavor of a lighter roast coffee. Ground 13 oz. |
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Diamond Dishes: $16.46 Baseball and food are two of life’s uncomplicated pleasures, stirring up sizzling passion across all generations. In Diamond Dishes, baseball fans and food lovers get a behind-the-scenes look at their favorite Major League Baseball players with stories told through memorable meals, family recipes, and revealing anecdotes about life beyond the diamond. And, oh what great food! America’s favorite game has become a bastion for unforgettable recipes from all over the world–from classic dishes from all corners of the United States to spicy Latin American fare. Author Julie Loria recreates the down-home family recipes, favorite authentic meals, and top dishes from on-the-road eateries of twenty of today’s top players. An official Major League Baseball publication, Diamond Dishes is not simply a cookbook, but rather a singular and scrumptious off-the-field look at ballplayers flexing their culinary muscles and discussing the roles of family, friends, and food in their lives. With exclusive, full-color photos of the players off the field and in the kitchen, and sixty recipes, this book is a treasure trove of sights, sounds, tastes and aromas that penetrate the hearts and souls of the ballplayers and their fans alike. |
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Man Doing Washing Dishes in Kitchen, Pipe in Teeth $24.99 George Marks Man Doing Washing Dishes in Kitchen, Pipe in Teeth – Photographic Print |
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Attractive Housewife in Modern Kitchen, Washing Dishes $79.99 Eliot Elisofon Attractive Housewife in Modern Kitchen, Washing Dishes – Premium Photographic Print |
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Crescent City Blend® Coffee $8.49 A tribute to the rich, bold coffee served in New Orleans. Whole Bean 12 oz. |
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Dark Roast Coffee $6.49 The rich aroma of our original coffee blend will awaken your senses. Ground 16 oz. |
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Brazil Santos Bourbon Coffee $8.49 This delectable gourmet coffee yields an enticingly smooth cup with a rich aroma and mild acidity. Whole Bean 12 oz. |
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1,000 Jewish Recipes $35 1,000 Jewish Recipes Are you cooking for the Jewish holidays and don't know what to serve or want to serve something new? Do you need inspiration for everyday kosher meals? If you want to cook delicious Jewish foods, 1,000 Jewish Recipes provides all the recipes and information you need—to celebrate Rosh Hashanah, Passover, Hanukkah, and many other holidays; to enliven Shabbat meals; and to create memorable dishes for family and friends any time. You'll find recipes for every occasion, plus information on the culinary origins of Jewish foods, how to keep a kosher kitchen, and how to stock your pantry. Award-winning cookbook author Faye Levy offers you a collection of Jewish recipes unmatched by any other. Her recipes reflect authentic flavors and traditions while being straightforward and easy-to-follow. There are clear descriptions of ingredients and methods, plus useful suggestions for substituting ingredients, saving time, or making recipes more healthful. Each recipe also features at-a-glance kosher symbols: M for Meat, D for Dairy, or P for Pareve. No matter what the occasion, there are wonderful recipes to explore. There are comforting classics such as: Matzo Ball Soup, Cheese Blintzes, Classic Matzo Brei, Friday Night Chicken, Cholent with Brisket, and Old-Fashioned Coffee Cake. You'll also find countless new temptations from around the world such as: Israeli Salad with Early Summer Herbs, Roman Fish with Pine Nuts and Raisins, Moroccan Cigars, Polish Cucumbers in Sour Cream, Tunisian Tuna and Pepper Salad, and Indian Vegetable Tzimmes. Faye Levy's knowledge of Jewish cooking offers you such riches! You'll find:Six varieties of Passover haroset from Ashkenazic Haroset (with apples and cinnamon) to Persian Pear and Banana HarosetSixteen varieties of latkes from Classic Potato Latkes to Cajun Corn LatkesSix varieties of hummus from Jerusalem Hummus to Country-Style Hummus to Spicy Tomato |
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1,000 Jewish Recipes $35 1,000 Jewish Recipes Are you cooking for the Jewish holidays and don't know what to serve or want to serve something new? Do you need inspiration for everyday kosher meals? If you want to cook delicious Jewish foods, 1,000 Jewish Recipes provides all the recipes and information you need—to celebrate Rosh Hashanah, Passover, Hanukkah, and many other holidays; to enliven Shabbat meals; and to create memorable dishes for family and friends any time. You'll find recipes for every occasion, plus information on the culinary origins of Jewish foods, how to keep a kosher kitchen, and how to stock your pantry. Award-winning cookbook author Faye Levy offers you a collection of Jewish recipes unmatched by any other. Her recipes reflect authentic flavors and traditions while being straightforward and easy-to-follow. There are clear descriptions of ingredients and methods, plus useful suggestions for substituting ingredients, saving time, or making recipes more healthful. Each recipe also features at-a-glance kosher symbols: M for Meat, D for Dairy, or P for Pareve. No matter what the occasion, there are wonderful recipes to explore. There are comforting classics such as: Matzo Ball Soup, Cheese Blintzes, Classic Matzo Brei, Friday Night Chicken, Cholent with Brisket, and Old-Fashioned Coffee Cake. You'll also find countless new temptations from around the world such as: Israeli Salad with Early Summer Herbs, Roman Fish with Pine Nuts and Raisins, Moroccan Cigars, Polish Cucumbers in Sour Cream, Tunisian Tuna and Pepper Salad, and Indian Vegetable Tzimmes. Faye Levy's knowledge of Jewish cooking offers you such riches! You'll find:Six varieties of Passover haroset from Ashkenazic Haroset (with apples and cinnamon) to Persian Pear and Banana HarosetSixteen varieties of latkes from Classic Potato Latkes to Cajun Corn LatkesSix varieties of hummus from Jerusalem Hummus to Country-Style Hummus to Spicy Tomato |
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50′s Diner $152.48 STP1259: Features: -Patron side features attached booth-style seating for dining and can also watch the cook.-Silver-metallic divider window gives the diner a classic retro feel.-Electronic service bell lets the server know when orders are ready for serving.-Retro style tabletop features a jukebox that plays three 50s-style tunes.-Special griddle pan and coffee pot activate electronic sizzling and bubbling sounds on the stove’s front burner.-Accessories include: coffee pot, griddle pan, dishes, silverware, cups, spatula, ice cream scoop, sundae dishes, deep fryer, and ketchup & mustard bottles.-Ages 2 and up.-Requires 4 AA and 2 AAA batteries (not included).-Toy of the Year Award, Family Fun, 2008.-Platinum Award, Oppenheim Toy Portfolio, 2008.-Three-Star (Highest) Rating, Canadian Toy Testing Council, 2008.-All-Star Holiday Toy, Toy Wishes, 2008. Includes: -Diner kitchen includes oven, grill, fryer, icebox for storage and sink for cooking and cleaning.-Play food includes: burgers, fries, hot dogs, ice cream, cones, sundae fixings and pie. Assembly Instructions: -Adult assembly required. |
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A Taste of Ancient Rome $218.85 Modern Italians still refer to an elaborate dinner as a meal worthy of Lucullus , commemorating a Roman general famous more for culinary prowess than any apparent military skill. And our images of ancient Rome usually do include one of an outrageous feast of camel and flamingoes and nightingales’ tongues. But, as Ilaria Giacosa reminds us in this fascinating book, Romans did not eat the exotic every day. Here are the real foods of Rome – the rustic and the refined – in more than 200 tested recipes adapted for today’s kitchen. Drawing on the writings of Apicius, Cato, Martial, Petronius, Juvenal, and other observers, Giacosa recreates a 2,000-year-old cuisine, from a hearty winter soup of barley and ham to an elegant salad of truffles in an herbed vinaigrette, from appetizers to desserts. Each recipe includes the original (in Latin and translation) and a modern rendering, with substitutions for difficult-to-find ingredients. The repertoire is wide and includes along with more exotic creations solid, satisfying dishes that still grace many Italian tables: a frittata or omelet of young asparagus and sharp Romano cheese; roast chicken with leeks and a garden of green herbs; a salad with peasant bread and cracked olives; and a fresh cheese pie scented with bay and honey. You’ll find recipes for breads, porridges, and sauces, including the ever-present garum, which, Giacosa notes, is not very different from the soy and fish sauces of Asia; a guide to preserving fruits and vegetables; seasonal menus for everyday and elegant dining; and a rich social history of Roman eating, drinking, shopping, and entertaining. This is cooking before tomatoes, pasta, oranges, lemons, or even coffee enteredthe Mediterranean diet. Yet with its intriguing sweet-sour flavor combinations, its lavish use of fresh herbs and fragrant spices, and its base in whole grains and fruits and vegetables, the foods of Rome will be a revelation to serious cooks ready to create new dishes in the spirit of a |
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All Power Supply GP-REMOTE Remote for GP-1750HD- GP-2500 and GP-3000HD $36.72 Go Power! GP-1750 HD 1750 WATT Modified Sine Wave Inverter 12V The POWER to GO Anywhere! The Go Power! Modified Sine Wave Inverters let you run standard AD appliances wherever you travel. Silent, lightweight and easy to use, Go Power! Inverters bring electricity to your RV, boat, truck or even your home in the event of a power failure. Kitchen Appliances: Coffee Makers, blenders, toasters, microwave, oven and refrigerators. Consumer Electronics: TVs, VCRs, stereos, vacuum cleaners, lighting, fans, DVDs and satellite dishes. Power Tools: Drills, saws, grinders and other electric tools. Office Equipment: Computers, printers, fax machines and monitors. Ideal for: RVs and Campers, Long Haul Trucks, Boats, Mobile Office, Service Vehicles, Emergendy Back-up Power and Utility Trucks. Optional GP-Remote. Continuous Output Power: 1750W. Surge Rating: 2100W. Output Waveform: Modified Sine Wave. Output Voltage +3%: 115 VAC RMS +5%/-10%. Output Frequency + 0.05%: 60 Hz. Input Voltage: 10 – 15 VDC. Effinciency: 80-90%. No Load Current Draw: 1.1A. Protection: Overload, Over/Under Voltage, Over Temperature. Low Battery Alarm +2%: 10.5V. Low Battery Shut-Down +2%: 10.0V. Operating Temperature Range: 0-40 deg C / 32-104 deg F. Storage Temperature Range: -30-70 deg C / -22-158 deg F. Cooling: Thermostatically controlled. AC Receptacle: 2. Dimensions: 482x240x83 mm – 19×9.4×3.25 inches. Warranty: 1 Years. Inverter Install Kit: GP-DC Kit 3. Remote: GP-Remote. |
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American Vegan Kitchen: Delicious Comfort Food from Blue Plate Specials to Homestyle Favorites $18.95 This is the first vegan cookbook to bring the comfort foods of America’s diners, cafes, and bistros home to the vegan table.The 200+ recipes will satisfy vegans and non-vegans alike with deli sandwiches, burgers and fries, mac and cheese, pasta, pizza, omelets, pancakes, tasty soups and salads, casseroles, and desserts. From Blue Plate Specials to bistro favorites, enjoy truly great American flavors from tempting ethnic dishes to the homestyle comfort foods of the heartland. Recipes include: • Around-the-Clock Coffee Cake• Beer-Battered Onion Rings• Darn-good Donut Bites • Cajun Pot Pie • Fork-and-Knife Reubens • Spicy Balsamic Maple Wingz • Yankee Cornbread • Mom’s Apple PieFrom coast-to-coast and cover-to-cover, American Vegan Kitchen helps serve up great homestyle vegan recipes for breakfast, lunch, dinner, and desserts. The book contains 30 full-color photos and helpful icons to bring American comfort food home to your vegan table. |
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Betty Crocker’s Indian Home Cooking $27.95 Betty Crocker's Indian Home Cooking Namaste! Vannakam! With this welcome in two of India's many languages, Betty Crocker and culinary expert Raghavan Iyer invite you to join them in exploring the wonders of Indian food. If you enjoy a good food adventure, you'll love Indian cooking! With Betty and Raghavan as your guides, you'll savor the seductive aromas and flavors of Indian food in your own kitchen. Your tour of India's foods begins with a "pantry" guide to the ingredients that can get you started with a quick visit to the supermarket. The "magic" of Indian cooking is awakening your senses to all the wonderful spices that transform everyday ingredients into the truly exceptional. You can experience all the exotic flavors of India with eleven basic spices and a few choice lentils and beans that are widely available. You'll find that many staples of the Indian kitchen—spinach, potatoes, shrimp, yogurt and rice—are your favorites too. Turn to complete glossaries on spices and seasonings; fresh produce; and lentils and grains for in-depth explanations and photographs. Raghavan's lyrical memories, amusing stories and insightful descriptions of India, which accompany the recipes, give each one a context in the culture of this vast land. Now you're ready to cook! With over 180 recipes to choose from, there are dishes for every occasion—from an easy side to add pizzazz to weeknight dinners, like Spicy Potato Fry, to a great center-piece for a party, like Seafood Pilaf with Saffron. Find classic favorites that you've probably enjoyed at Indian restaurants, like crispy potato samosas, grilled chicken tandoori and home-baked naan breads. Always wanted to make Chai, the spiced tea that's so popular in coffee bars? The authentic and easy recipe that everyone drinks in India is here. Whatever you're in the mood for, you'll find it here. If you like to cook meatless meals once in awhile, |
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Bobby Flay’s Mesa Grill Cookbook $35 ABOUT THIS BOOK Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby?s bold and vivacious take on this cuisine has made him a fixture on America?s culinary scene and turned Mesa Grill into a veritable institution. In Bobby Flay?s Mesa Grill Cookbook, the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine. Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including: – Grilled Asparagus and Goat Cheese Quesadillas with Tomato Jam and Cilantro Yogurt – Queso Fundido with Roasted Poblano Vinaigrette – Sweet Potato and Roasted Plantain Soup with Smoked Chile Crema – Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa – Seared Tuna Tostado with Black Bean Mango Salsa – Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce – Spicy Coconut Tapioca with Mango and Blackberries Complete with a guide no tequila lover should be without, a list of must-haves for the Southwestern pantry, menu suggestions for festive occasions with friends and family, Bobbys pointers on basic cooking techniques, and 100 full-color photographs, Bobby Flay?s Mesa Grill Cookbook helps you re-create the fun and flavors of Mesa Grill in your own kitchen. About the Author Bobby Flay opened his first restaurant, Mesa Grill, in 1991 and quickly developed a following for his innovative Southwestern cuisine. The restaurant continues to get high marks in The Zagat Survey for its regional American cuisine and haFormat: Hardcover, 288 pages |
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Bobby Flay’s Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen $18.99 Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby’s bold and vivacious take on this cuisine has made him a fixture on America’s culinary scene and turned Mesa Grill into a veritable institution. In Bobby Flay’s Mesa Grill Cookbook, the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine. Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including:- Grilled Asparagus and Goat Cheese Quesadillas with Tomato Jam and Cilantro Yogurt- Queso Fundido with Roasted Poblano Vinaigrette- Sweet Potato and Roasted Plantain Soup with Smoked Chile Crema- Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa – Seared Tuna Tostado with Black Bean Mango Salsa- Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce- Spicy Coconut Tapioca with Mango and BlackberriesComplete with a guide no tequila lover should be without, a list of must-haves for the Southwestern pantry, menu suggestions for festive occasions with friends and family, Bobby’s pointers on basic cooking techniques, and 100 full-color photographs, Bobby Flay’s Mesa Grill Cookbook helps you re-create the fun and flavors of Mesa Grill in your own kitchen. |
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Bobby Flay’s Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen $35 Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby’s bold and vivacious take on this cuisine has made him a fixture on America’s culinary scene and turned Mesa Grill into a veritable institution. In Bobby Flay’s Mesa Grill Cookbook, the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine. Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including:- Grilled Asparagus and Goat Cheese Quesadillas with Tomato Jam and Cilantro Yogurt- Queso Fundido with Roasted Poblano Vinaigrette- Sweet Potato and Roasted Plantain Soup with Smoked Chile Crema- Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa – Seared Tuna Tostado with Black Bean Mango Salsa- Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce- Spicy Coconut Tapioca with Mango and BlackberriesComplete with a guide no tequila lover should be without, a list of must-haves for the Southwestern pantry, menu suggestions for festive occasions with friends and family, Bobby’s pointers on basic cooking techniques, and 100 full-color photographs, Bobby Flay’s Mesa Grill Cookbook helps you re-create the fun and flavors of Mesa Grill in your own kitchen. |
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Bon Chef Bowl Sandstone Futura White -70035-SD $147.96 Bon Chef has been dedicated to manufacturing and supplying dependable and appealing tableware to the food service industry since 1972. Bon Chef extends a complete range of tableware including exquisite styles of flatware, chafing dishes, coffee servers, buffet and catering, serving platters, bread and butter dishes, trolleys, and bars.Features:- Bowl- Measured 12-3/4in x 19-7/8in- Sandstone Futura style- White design |
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Bon Chef Bowl Sandstone Futura White 10-1/4in -2 EA- 70006S WHITE $80.86 Bon Chef has been devoted to manufacturing and supplying dependable and eye-catching tableware to the food service industry since 1972. Bon Chef offers a complete range of tableware including beautiful styles of flatware, chafing dishes, coffee servers, buffet and catering, serving platters, bread and butter dishes, trolleys, and bars.Features:- Bowl- 10-1/4in dimension- Sandstone Futura- White |
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Bon Chef Bowl Sandstone Futura White 11-3/4in -2 EA- 70007-SD $103.46 Bon Chef has been devoted to manufacturing and supplying durable and attractive tableware to the food service industry since 1972. Bon Chef offers a complete range of tableware including brilliant styles of flatware, chafing dishes, coffee servers, buffet and catering, serving platters, bread and butter dishes, trolleys, and bars.Features:- Bowl- 11-3/4in measurement- Sandstone Futura- White design |
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Bon Chef Bowl Sandstone Futura White 16-3/4in -70009-SD $92.97 Bon Chef has been dedicated to manufacturing and supplying reliable and attractive tableware to the food service industry since 1972. Bon Chef provides a complete range of tableware including elegant styles of flatware, chafing dishes, coffee servers, buffet and catering, serving platters, bread and butter dishes, trolleys, and bars.Features:- Bowl- 16-3/4in size- Sandstone Futura style- White color |
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Bon Chef Bowl Sandstone Futura White 18in x 18in -70037-SD $163.19 Bon Chef has been committed to manufacturing and supplying dependable and attractive tableware to the food service industry since 1972. Bon Chef provides a complete range of tableware including luxurious styles of flatware, chafing dishes, coffee servers, buffet and catering, serving platters, bread and butter dishes, trolleys, and bars.Features:- Bowl- 18in x 18in- Sandstone Futura design- White |
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Bon Chef Economy Chafer Oval 16-7/8in -20200 $173.98 Bon Chef has been devoted to manufacturing and supplying durable and attractive tableware to the food service industry since 1972. Bon Chef provides a complete range of tableware including elegant styles of flatware, chafing dishes, coffee servers, buffet and catering, serving platters, bread and butter dishes, trolleys, and bars.Features:- Chafer- 16-7/8in measurement- Economy line- Oval design |
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Bon Chef Pan Paella w/ Brass White 84oz -5100 WHITE $71.65 Bon Chef has been dedicated to manufacturing and supplying long-lasting and appealing tableware to the food service industry since 1972. Bon Chef provides a complete range of tableware including luxurious styles of flatware, chafing dishes, coffee servers, buffet and catering, serving platters, bread and butter dishes, trolleys, and bars.Features:- Pan- 84oz size- Paella w/ Brass design- White |
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Bon Chef Pan Stainless Steel Oval -5288 $73.43 Bon Chef has been devoted to manufacturing and supplying dependable and eye-catching tableware to the food service industry since 1972. Bon Chef extends a complete range of tableware including beautiful styles of flatware, chafing dishes, coffee servers, buffet and catering, serving platters, bread and butter dishes, trolleys, and bars.Features:- Pan- Stainless Steel- Oval |
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C Food $3.77 From the restaurant the Globe and Mail called “the most original and exciting fish and seafood restaurant this country has ever seen” comes their much-anticipated cookbook.Vancouver’s C Restaurant is world-renowned for its innovation, taking classic dishes to new and unexpected places-and owner Harry Kambolis and executive chef Robert Clark do much the same with the traditional cookbook. This takes a new approach: photographs were the main inspiration for the recipes, forcing Robert to experiment and just see where the photographs would lead him. The result is a book that captures the creative energy of the restaurant, a book that will inspire the same creativity in home cooks. The photographs and recipes share equal billing, making the book equally at home on a coffee table or in the kitchen. Fish and seafood recipes are prominent, but C Food also features delicious meat, vegetable, and dessert dishes. Re-create a much-coveted table at C in your own home. |
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C Food $13.03 From the restaurant the Globe and Mail called ”the most original and exciting fish and seafood restaurant this country has ever seen” comes their much-anticipated cookbook. Vancouver”s C Restaurant is world-renowned for its innovation, taking classic dishes to new and unexpected places-and owner Harry Kambolis and executive chef Robert Clark do much the same with the traditional cookbook. This takes a new approach: photographs were the main inspiration for the recipes, forcing Robert to experiment and just see where the photographs would lead him. The result is a book that captures the creative energy of the restaurant, a book that will inspire the same creativity in home cooks. The photographs and recipes share equal billing, making the book equally at home on a coffee table or in the kitchen. Fish and seafood recipes are prominent, but C Food also features delicious meat, vegetable, and dessert dishes. Re-create a much-coveted table at C in your own home. |
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Cooking For Profit $29.75 Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free.This is an OCR edition with typos.Excerpt from book:COOKING FOR PROFIT PART VI CATERING FOR SOCIAL OCCASIONS AMOUNTS TO SERVE ; MENUS AND ESTIMATES ; AFTERNOON TEAS, BEVERAGES—TEA, COFFEE, CHOCOLATE, PUNCHES; SANDWICHES; COOKIES AND CAKES; HIGH TEAS AND CARD PARTIES; THE BUFFET SPREAD, SERVICE; LAYING THE TABLE; WEDDING RECEP- TIONS And Breakfasts; Patties And Hot Dishes; Salads, ASPICS; DESSERTS, FROZEN DESSERTS; MENUS FOR SOCIAL OCCA- SIONS ; FIGURING COSTS ; CATERING FOR A LARGE PARTY. IF YOU have become successful in making cakes or rolls or sandwiches or patties, or all of these things, people may already have begun to ask you to do other things, and have found that you can make many other dishes equally well. Somebody will soon want to know if you won’t plan for and make all the sandwiches and cakes for the afternoon tea she is giving. If she is pleased, she or her friends will ask you to serve a more elaborate spread. Before you know it you may be doing a catering business! It is far better to let your business develop naturally in this way than to open a catering establishment unless you have had considerable experience in cooking for large numbers of people or in the executive part of such a business. Before starting in to do a regular catering business on a large scale it would be well to secure a position in a well established catering farm to learn the many phases of this line of work. Catering only would give an uncertain income at the best. It is usually carried on in connection with a cooked food shop, a lunch room, hotel or community kitchen in order to make it a paying proposition all the year round. Like most businesses, catering is service. It also means much testing, tasting, time, thought and hard work, and no -wasting. Usually all dishes are prepared by the caterer and delivered to th… |
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Cooking Jewish: 532 Great Recipes from the Rabinowitz Family $13.94 Got kugel? Got Kugel with Toffee Walnuts? Now you do. Here’s the real homemade Gefilte Fish – and also Salmon en Papillote. Grandma Sera Fritkin’s Russian Brisket and Hazelnut-Crusted Rack of Lamb. Aunt Irene’s traditional matzoh balls and Judy’s contemporary version with shiitake mushrooms. Cooking Jewish gathers recipes from five generations of a food-obsessed family into a celebratory saga of cousins and kasha, Passover feasts – the holiday has its own chapter – and crossover dishes. And for all cooks who love to get together for coffee and a little something, dozens and dozens of desserts: pies, cakes, cookies, bars, and a multitude of cheesecakes; Rugelach and Hamantaschen, Mandelbrot and Sufganyot (Hanukkah jelly doughnuts). Not to mention Tanta Esther Gittel’s Husband’s Second Wife Lena’s Nut Cake. Blending the recipes with over 160 stories from the Rabinowitz family—by the end of the book you’ll have gotten to know the whole wacky clan—and illustrated throughout with more than 500 photographs reaching back to the 19th century, Cooking Jewish invites the reader not just into the kitchen, but into a vibrant world of family and friends. Written and recipe-tested by Judy Bart Kancigor, a food journalist with the Orange County Register, who self-published her first family cookbook as a gift and then went on to sell 11,000 copies, here are 532 recipes from her extended family of outstanding cooks, including the best chicken soup ever – really! – from her mother, Lillian. (Or as the author says, "When you write your cookbook, you can say your mother’s is the best.")Every recipe, a joy in the belly. |
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Cooking Jewish: 532 Great Recipes from the Rabinowitz Family $19.95 Got kugel? Got Kugel with Toffee Walnuts? Now you do. Here’s the real homemade Gefilte Fish – and also Salmon en Papillote. Grandma Sera Fritkin’s Russian Brisket and Hazelnut-Crusted Rack of Lamb. Aunt Irene’s traditional matzoh balls and Judy’s contemporary version with shiitake mushrooms. Cooking Jewish gathers recipes from five generations of a food-obsessed family into a celebratory saga of cousins and kasha, Passover feasts – the holiday has its own chapter – and crossover dishes. And for all cooks who love to get together for coffee and a little something, dozens and dozens of desserts: pies, cakes, cookies, bars, and a multitude of cheesecakes; Rugelach and Hamantaschen, Mandelbrot and Sufganyot (Hanukkah jelly doughnuts). Not to mention Tanta Esther Gittel’s Husband’s Second Wife Lena’s Nut Cake. Blending the recipes with over 160 stories from the Rabinowitz family—by the end of the book you’ll have gotten to know the whole wacky clan—and illustrated throughout with more than 500 photographs reaching back to the 19th century, Cooking Jewish invites the reader not just into the kitchen, but into a vibrant world of family and friends. Written and recipe-tested by Judy Bart Kancigor, a food journalist with the Orange County Register, who self-published her first family cookbook as a gift and then went on to sell 11,000 copies, here are 532 recipes from her extended family of outstanding cooks, including the best chicken soup ever – really! – from her mother, Lillian. (Or as the author says, "When you write your cookbook, you can say your mother’s is the best.")Every recipe, a joy in the belly. |
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Cooking for Profit: Catering and Food Service Management $19.95 Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free.This is an OCR edition with typos.Excerpt from book:COOKING FOR PROFIT PART VI CATERING FOR SOCIAL OCCASIONS AMOUNTS TO SERVE ; MENUS AND ESTIMATES ; AFTERNOON TEAS, BEVERAGES—TEA, COFFEE, CHOCOLATE, PUNCHES; SANDWICHES; COOKIES AND CAKES; HIGH TEAS AND CARD PARTIES; THE BUFFET SPREAD, SERVICE; LAYING THE TABLE; WEDDING RECEP- TIONS And Breakfasts; Patties And Hot Dishes; Salads, ASPICS; DESSERTS, FROZEN DESSERTS; MENUS FOR SOCIAL OCCA- SIONS ; FIGURING COSTS ; CATERING FOR A LARGE PARTY. IF YOU have become successful in making cakes or rolls or sandwiches or patties, or all of these things, people may already have begun to ask you to do other things, and have found that you can make many other dishes equally well. Somebody will soon want to know if you won’t plan for and make all the sandwiches and cakes for the afternoon tea she is giving. If she is pleased, she or her friends will ask you to serve a more elaborate spread. Before you know it you may be doing a catering business! It is far better to let your business develop naturally in this way than to open a catering establishment unless you have had considerable experience in cooking for large numbers of people or in the executive part of such a business. Before starting in to do a regular catering business on a large scale it would be well to secure a position in a well established catering farm to learn the many phases of this line of work. Catering only would give an uncertain income at the best. It is usually carried on in connection with a cooked food shop, a lunch room, hotel or community kitchen in order to make it a paying proposition all the year round. Like most businesses, catering is service. It also means much testing, tasting, time, thought and hard work, and no -wasting. Usually all dishes are prepared by the caterer and delivered to th… |
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Food Culture in Germany $20.83 The grown-up Germany of today is able to explore its cultural identity, including its food culture. For some years now, German food has seen a return to regionalism, and beloved traditional dishes have been rediscovered and revived, counteracting to some extent the effects of globalization and industrialization. As well, a host of new culinary traditions brought in with new immigrants makes for an exciting food scene. Food Culture in Germany, written by a native Berliner, is destined to become a classic as the best source in English for a thorough and up-to-date understanding of Germans and their food—the history, foodstuffs, cooking, special occasions, lifestyle eating habits, and diet and health.The Historical Overview chapter takes the reader on a culinary tour from ancient times through the Holy Roman Empire to the Lebensraum of Hitler and on to reunification of the two Germanys until today’s return to normalcy. Chapter 2, Major Foods and Ingredients, highlights the classic German staples. Chapter 3, Cooking, discusses the family and gender dynamics plus cooking techniques and utensils, the German kitchen, and the professional chef as media figure phenomenon. The Typical Meals chapter gives an in-depth insider’s look at how and what Germans eat today. Chapter 5, Eating Out, describes the wide range of opportunities for eating out, from grabbing Currywurst on the street, to lunching in office and school cafeterias, to meeting friends for coffee and cake at the Konditerei. German holidays and special occasions are elaborated on in the context of more secular and younger influences in Chapter 6. Chapter 7 covers the German diet and the strong interest inhealth in the country, with its holistic roots. Food safety, a big topic in Europe today, is also discussed at length. An introduction, chronology, glossary, resource guide, selected bibliography, and illustrations complete this outstanding resource. |
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