Matches 1 - 10.
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A professional chef shares his secrets for creating exciting, attractive garnishes and food sculptures. Covers all aspects of formal food presentation, including how to draw, sculpt and build with fruit and vegetables, lay out a buffet table, arrange food... [ More...]
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Andrea Chesman presents 366 creative and flavorful "natural gourmet" recipes using a wide variety of beans, amaranth, and quinoa. Organized by course and main ingredient, these dishes range from light and lively starters to hearty and satisfying foods that... [ More...]
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Techniques for preparing each garnish are shown in step-by-step photos and it describes utensils and cutters to make each creation turn out right. Full-color illustrations.
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Kick your plating techniques up a notch with this exhaustive guide to garnishing and decorating. Ideal guide for those who regularly entertain guests. More than 330 images capture step-by-step procedures for quick and easy plate garnishes, including... [ More...]
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Art of Garnishing Inja Nam and Arno Schmidt Photographs by James Gerard Smith Here are clear instructions on how to create 30 stunning stunning displays of flower designs carved from common vegetables, as well as 22 arrangements for holidays and special... [ More...]
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Fondue is back, bigger and better than ever, popping up in kitchens everywhere! Rick Rodgers presents more than fifty sensational recipes that combine the newest tastes with traditional favorites, creating versatile and mouth-watering fondues that will... [ More...]
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Passionate chef, caterer, cooking instructor, and consultant Marguerite Henderson presents an exciting new book on a revolutionary new way to eat and entertain: small! Small Plates collects tried-and-true recipes and inventive new selections for bite-size... [ More...]
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Everything you can make in a fondue pot is found in this book, including cheese fondues, hot dips, meat fondues and confections. Ethnic variations and unique ideas augment the classics.
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