Appetizers
200 Ways to Make a Salad: The Handy 1914 Guide
200 Ways to Make a Salad
The Handy 1914 Guide
Paperback      ISBN: 0486818098
"Thanks to an increasing interest in cultivating health-conscious habits, salads have never been more popular. This vintage recipe book from the turn of the 20th century presents 200 fast, easy-to-follow suggestions for preparing salads and dressings that will jazz up any meal. Organized by ingredient, the recipes include green and vegetable salads; meat, poultry, and game salads; fish salads; and fruit salads. The final two chapters offer a tasty assortment of recipes for dressings"--
50 Great Appetizers
50 Great Appetizers
Hardcover      ISBN: 0740776509
"Appetizers are the new entrees." --New York Magazine Starters, amuses-bouche, antipasti, hors d'oeuvres, mezes, antojitos, dim sum, tapas, canapas, finger foods--no matter what you call them, people everywhere are choosing small plates over traditional entree-based meals. Internationally acclaimed chef and culinary instructor Pamela Sheldon Johns presents 50 festive appetizers and practical party-planning advice on presentation, preparation, decoration, and food safety to inspire many successful gatherings. Also included are 10 themed menus featuring recipes for Middle Eastern mezes, farmers market morsels, Mexican antojitos, vegetarian plates, and more. The recipes in this handy and giftable cookbook are categorized according to cooking method, including those that are topped and dipped, grilled and skewered, stuffed and rolled, or plated and sauced. Mouthwatering four-color photographs illustrate the book throughout. Recipes include Stuffed Grape Leaves with Dilled Yogurt, Heirloom Tomato Bruschetta, Roasted Poblano Chilies Stuffed with Shrimp and Crab, Tea-Smoked Chicken Wings, and much more.
Amuses-Bouche: Little Bites That Delight Before the Meal Begins
Amuses-Bouche
Little Bites That Delight Before the Meal Begins
Hardcover      ISBN: 0375507604
Provides recipes for amuse-bouche, a bite-sized treat that is served before meals, for such amuses as tomato soup with basil, forest mushroom terrine, striped farfalle pasta salad, and smoked salmon parfait with chive oil.
Aperitivo: Drinks and Snacks for the Dolce Vita
Aperitivo
Drinks and Snacks for the Dolce Vita
Hardcover      ISBN: 178472310x
Let's be honest: who doesn't want to be a little bit Italian? To glide through Rome on a Vespa like Marcello Mastroianni, wearing an impeccable suit? Or sit in St Mark's Square in Venice at dusk, nibbling cicchetti and sipping an Aperol spritz? This is la dolce vita, and this is aperitivo - Italy's take on drinks and small snacks. Aperitivo brings together 80 recipes from across Italy, and tells the stories behind the food and the drinks that shape the aperitif hour. The book opens with the aperitivi themselves - Campari and Aperol - as well as recipes for classic Italian cocktails (including the perfect Negroni) and a guide to Italian wine. Kay then introduces simple recipes for Antipasto and Pinzimonio; Tramezzini; Bruschette and Crostini; Seafood; Meat and Fowl; Vegetables, Dairy and Eggs; Bread and Baking; and Dolci. So let's cinch in our waists, pop on some cat's eye sunglasses, and make like Sophia Loren. It's time for Aperitivo.
Aperitivo: The Cocktail Culture of Italy: Recipes for Drinks and Small Dishes
Aperitivo
The Cocktail Culture of Italy: Recipes for Drinks and Small Dishes
Hardcover      ISBN: 0847847446
Kick off the evening as the Italians do, with these recipes for drinks and small dishes from the best bars and restaurants of Venice, Milan, Turin, and beyond. Aperitivo: from the Latin aperire, to open, as in open the door to friends, open conversation around the table, and open the appetite. Aperitivo is about coming together over drinks and snacks before dinner. It's a quintessentially Italian concept, and one that's worth emulating. Originating in the bars and cafes of northern cities such as Venice, Milan, and Turin, the custom has spread all over the country. Aperitivo takes the reader on a spirited ride through this cocktail culture, stopping at all the most chic and classic bars and restaurants that have elevated this ritual to an art form. Many of the drinks arc structured around vemouths and citrus- and botanical-infused liqueurs, which offer a new world of complex flavors. They yield enticingly simple cocktails that refresh without stunning the palate (thanks to a lighter alcohol content). But aperitivo is just as much about the food because in Italy, you can't drink without eating. Recipes feature peppers stuffed with tuna, the legendary croquettes from Harry's Bar, and polenta squares with baccala, as well as endless variations of crostini and focaccia. Whether planning a party or just having a friend over, Aperitivo brings a whole new spirit of conviviality and lets you host in tme Italian style.
Appetizers: An Archive of Irregular Recieps from Yesteryear
Appetizers
An Archive of Irregular Recieps from Yesteryear
Paperback      ISBN: 1429094176
What do bricks of tomato gelatin, pizzas made with baked beans, and hors d'oeuvre-impaled Santas have in common? They're all part of America's rich and fragrant history of bizarre food concoctions. Applewood Books presents four Kooky Cookery titles, on Brunch, Appetizers, Meat, and Jello, which highlight our nation's golden age of peculiar creations. Available in inexpensive paperback editions, these irregular recipe collections from yesteryear feature: *bizarre combinations and presentations of foodstuffs *truly unappetizing photographs *hilarious running commentary
Appetizers for Dummies
Appetizers for Dummies
Paperback      ISBN: 0764554395
The author of Christmas Cooking For Dummies presents practical advice for theme parties, menu suggestions, and a range of needs, as well as seventy-five recipes for hors d'oeuvres, finger foods, and snacks. Original.
The Art of the Cheese Plate: Pairings, Recipes, Style, Attitude
The Art of the Cheese Plate
Pairings, Recipes, Style, Attitude
Hardcover      ISBN: 0847849821
Master delicious, sophisticated entertaining with acclaimed chef-fromager Tia Keenan’s foolproof pairings and quick recipes for elegant cheese plates and inspired accompaniments. A perfect gift for any host or cheese lover, The Art of the Cheese Plate offers clear directions and expert tips for perfect cheese plates and creative condiments. Composed plates showcase great European and American cheeses and bespoke accompaniments for every occasion. Full provenance information and tasting notes enable the reader to find or substitute the cheeses according to availability, season, and taste. Recipes are quick and simple, utilizing a few key techniques. Delight in each unexpected combination, including Bûcheron with Tandoori Cashews, L’Amuse Gouda Signature with Coffee-Hazelnut Crisps, Marcelli Formaggi Ricotta Pepperoncini with Basil and Preserved Lemon Pesto, and Jasper Hill Creamery Winnimere with Mosto Cotto Glazed Bacon. "
Asian Tapas: Small Bites, Big Flavors
Asian Tapas
Small Bites, Big Flavors
Paperback      ISBN: 0804841578
Using an abundance of the fresh, seasonal ingredients and a harmony of flavors, Anton Kilayko and executive chef Christophe Megel offer a collection of recipes that will excite anyone yearning after new and delicious ways to approach the tastes of the East. Cultural lines blur as they explore the breadth of Asian cuisine to bring you dishes inspired by the cooks of Bali, Malaysia, Thailand, Vietnam, Japan, and many more. The food is imaginative, approachable and can just as successfully be brought to life at a sophisticated dinner, a lazy lunch, or a cool partyùor very simply as a tasty little snack.
The Beer & Food Companion
The Beer & Food Companion
Hardcover      ISBN: 1909342998
The Beer and Food Companion is set to become a classic reference for anyone wishing to pair beer and food, to cook with beer or to discover the delights of both the traditional and modern art of the beer sommelier. Beer has been drunk with food for thousands of years yet only now is it being appreciated as the perfect companion to food. It is even better than wine for pairing with cheese, for example. Tracing the history of beer and food matching, this book educates your palate to recognise the characteristics of a flavoursome beer, with delicious recipes that allow you to cook, pair and appreciate your ale at a whole new level. Profiles of key chefs, restaurateurs, beer experts, beer sommeliers and cicerones from around the world zone in on the new and exciting world of beer and food matching, including London's Quilon, Restobieres in Brussels and Higgins Restaurant in Portland, Oregon. Charts for Beer & Food and Food & Beer pairing provide at-a-glance perfect matches for easy reference when you are sourcing beer. With expert knowledge on the art of marrying flavour and cooking with beer you will quickly come to recognise the rich and rewarding combination of porter and chocolate desserts, the delicate counterbalance of a wheat beer with seafood, or the pleasing combination of a hoppy pale ale with a mild curry.