Miss Charmings Guide for Hip Bartenders and Wayout Wannabes or Pet Food Nation

Miss Charming's Guide for Hip Bartenders and Wayout Wannabes: Your Ultimate One-Stop Bar and Cocktail Resource

Author: Cheryl Charming

Miss Charming’s Guide for Hip Bartenders and Wayout Wannabes is a new approach to the top-selling bartending category, providing readers with all of the insider tips they need to become a top-shelf bartender-at home or as a career.

Packed full of fun illustrations, hints, tricks, tips and recipes, Miss Charming’s Guide for Hip Bartenders and Wayout Wannabes is a one-stop reference for readers looking for a fun-filled, practical guide on how to tend bar full time, part time or party time!

Table of Contents:

Introduction     1
The History of Booze     9
Mixers and Garnishes     25
Recipes to Remember     33
Getting the Job     72
Bartend Like a Pro     80
Bar Tricks and Magic     102
Drinking Fun and Facts     115
Tools of the Trade     143
Quick Reference Charts     155
Online Resources     163
Glossary     175
Indexes     195
About the Author     215

Look this: Bury the Chains or Faith of My Fathers

Pet Food Nation: The Smart, Easy, and Healthy Way to Feed Your Pet Now

Author: Joan Weiskopf

In response to the horrific national pet food recall, and the subsequent death of beloved dogs and cats all over the country due to tainted commercial food, this book will offer expert advice and easy-to-follow instructions on the best way to keep your pet's diet nutritionally sound without relying on mass-produced food.

Joan Weiskopf, a noted expert on pet care and a professional dog breeder, trainer and handler, will teach pet owners the most nutritional way to feed their pets for a long, happy, and healthy life, "without feeding them from out of a bag or a can." Backed by a solid education in the animal sciences, which includes two years at the Tufts University School of Veterinary Medicine, Joan will base this highly prescriptive and easy-to-read book on a solid list of Q&A's from concerned pet owners everywhere. She will address the hazards of feeding your pet commercial foods and offer time-tested, home-kitchen perfected recipes and instructions about how to properly feed your animals based on their breed, ancestry, activity level, age, and state of health. This will be a book of pet wisdom from a nationally-known pet expert who has no professional or financial connections with any commercial or pharmaceutical pet care companies.

Most importantly, the author will explain why commercial pet food can be dangerous to your pet's overall health even when it hasn't been tainted. As Joan says, "Up until twenty years ago, none of our pets were fed out of a bag or a can. They ate healthy table scraps in moderation from our own formerly healthy diets, and they lived to be strong, happy and healthy without the help of mass-market, factory-produced food. Eating from the table is more nutritionally sound for a well-balanced family pet diet."

Art of the Dessert or Sushi Traditional Japanese Cooking

Art of the Dessert

Author: Taran Z

Named one of the country's top ten pastry chefs by both Chocolatier and Pastry Art & Design magazines and nominated five times for the James Beard Pastry Chef of the Year award, Ann Amernick is one of the nation's most accomplished dessert makers. Now, in The Art of Dessert she shares nearly 100 recipes for artfully distinctive desserts - the summation of her long and distinguished career as a baker. Amernick's creations often recall familiar foods and flavors - a cheese danish, for example, or a Reese's Peanut Butter Cup - but in her hands, the familiar becomes something truly extraordinary: Apricot and Custard Danish Sandwiches, or Peanut Butter Cream Truffles with Shortbread and Raspberry Gelee.

Spanning the whole range of dessert possibilities - cakes and tortes, pies and tarts, cookies and candies, cold desserts, warm desserts, and dessert sandwiches - The Art of the Dessert is filled with recipes that are as innovative and sophisticated as they are homey and unfailingly delicious. Chocolate Toffee Torte, Lemon Caramel Tartlets, Almond Lace Cookies, Amaretto Nougat Cups, Toasted Coconut Pecan Souffle Tartlets, and Pumpkin Custard Napoleons are just a few of the dazzling creations you'll discover. For each recipe, Amernick offers detailed, step-by-step guidance on preparation, as well as sidebars that offer options for embellishing the desserts when serving.

Sixteen striking full-color photographs accompany the recipes, along with Amernick's "Trucs of the Trade" and expert advice on pastry making, including basic and advanced techniques, information on equipment and ingredients, and helpful tips on creating all kinds of dessert componentsand garnishes, from tartlet shells to fruit leather. If you want to refine your baking skills and add some show-stopping new desserts to your repertoire, let this extraordinary cookbook by a master pastry chef be your guide.

Publishers Weekly

As generous as she is accomplished, Amernick wants home cooks to be able to do what she does; even in the introduction, she explains that she regrets the organization of her 1992 book, Special Desserts, which required page-flipping between recipes to produce some of her more complicated pieces. The new book compensates by risking repetition: for instance, listing ingredients and technique for pastry cream twice in five pages, with a very minor variation—two tablespoons coffee extract for Coffee Eclairs after Robert and two tablespoons Pear William plus heavy cream for Custard-Filled Babas with Pear William. Some cooks will be delighted with the scheme and fascinated by the nuanced differences in the repeated recipes; others may feel babied. Similarly, readers with a feel for history will cherish anecdotes from the author's years in the White House kitchen and her fond relationships with bygone culinary stars, while those in a hurry to get baking may skim the interstitial matter. But everyone—newcomer and seasoned pro—will find solid and sometimes revelatory information about such basic matters as oven temperature. And the triple chocolate terrine she devised when working for Jean-Louis Palladin at the Watergate restaurant is a simple (though tricky) classic that's worth the price of admission. (Apr.)

Copyright 2007 Reed Business Information

Read also Handbook of Ayurveda or Taming of the CANDY Monster

Sushi & Traditional Japanese Cooking: The Authentic Taste Of Japan: 150 Timeless Classics And Regional Recipes Shown In 250 Stunning Photographs

Author: Emi Kazuko

Discover the exotic flavours and exquisite simplicity of this classic cuisine, with a guide to ingredients, techniques and over 100 stunning recipes.

Bachelorette Party Games And Activities or Hors Doeuvres

Bachelorette Party Games And Activities

Author: Courtney Cook

Courtney Cooke, North America's #1 author of shower planning books, has documented the most popular (albeit risque) bachelorette party games and activities for all to enjoy.

Go to: Creative Wedding Showers or Vermont Castings Modern Grilling

Hors D'oeuvres

Author: Gillian Duffy

Gillian Duffy, culinary editor for New York magazine, presents an array of hors d'oeuvres, as delicious as they are attractive, to take us through the year. With expertise and enthusiasm, Gillian offers her own creations as well as recipes from top New York City chefs and caterers. Beautiful full-color photographs throughout the book whet the appetite and make this a splendid gift. Best of all, the recipes are easy enough to be prepared in anyone's home kitchen.

Hors d'Oeuvres moves from winter bites such as Raclette Crisps with Pecans and Basil to summer refreshers like Shrimp with Green-Chile Pesto. Classic cocktails such as the Cosmopolitan Martini are invented by master mixologists like Dale DeGroff of the Rainbow Room. Whether the event is flamboyant or low key, classic or cutting edge, Hors d'Oeuvres offers just what's needed to kick off a party or start a meal with style.

Bride and Grooms First Cookbook or Turkey

Bride and Groom's First Cookbook: Recipes and Menus for Cooking Together in the 90s

Author: Abigail Kirsch

The Bride and Groom's First Cookbook is indeed a first - the first modern and manageable teaching cookbook for young couples whose sophisticated tastes outdistance their kitchen skills and available time. This easy-to-use teaching book is designed for young working couples who will be sharing the cooking and entertaining chores at home. The recipes are designed to please the well-trained palate, but no culinary skill is assumed. Each recipe includes a list of necessary utensils, a clear set of do-ahead instructions, tips for serving, and variations. In addition, there is a section of complete menus for entertaining in a number of styles on different occasions, from a tailgate picnic to a formal dinner for in-laws or the boss. Each menu includes a timetable for completing all preparation chores and dividing them efficiently between two people. And last but not least, there are a glossary of cooking terms, a list of essential pantry ingredients, and a checklist for a bridal registry.

Book about: Guns Bullets And Gunfights or Conscience of a Conservative

Turkey: Mediterranean Cuisine

Author: Konemann

How to cook like a king in France? With the Mediterranean Specialties series, it's no problem! In eight individual volumes — France, Italy, Morocco, Spain, Turkey, Greece, Tunisia and Islands of the Mediterranean — aficionados of Mediterranean cuisine will find a delightful cross-section of delicacies specific to each country. In each book, eleven renowned master chefs demonstrate the preparation of the recipes in steps that are described in detail, so that even cooks with little experience can be assured of success. Anecdotes and background information about local customs and the origins of select ingredients round out the presentation. Hot and cold appetizers, soups, creative main dishes with fish and meat, and ingenious desserts to crown any meal: in this series readers will discover the fascinating world of Mediterranean specialties with fragrant spices that taste of sun and the sea, awakening vivid associations with these vibrant cultures and cuisines.

Balkan Cookbook or One Year of Healthy Hearty Simple One Dish Meals

Balkan Cookbook

Author: Vladimir Mirodan

Using ingredients that are readily available, Balkan cooking relies on good vegetables, fish, meat, and orchard fruits. Its genius is to use spices subtly and in combinations not found in any other cuisine.

New interesting book: The Triathletes Guide to Run Training or Sacred Plant Medicine

One Year of Healthy, Hearty & Simple One-Dish Meals: 365 Low-Fat, Fat-Free, Delicious and Time-Saving Recipes

Author: Pam Spaud

The original one-dish meals best-seller is now revised and updated. When You don’t Have the Time or energy to prepare elaborate dishes but want healthy, home-cooked meals, this book has exactly what you need—every day of the year. Already a best-seller, this convenient collection is now revised and updated with more than a month of new and improved recipes, complete with food exchanges and expanded nutrition information. One Year of Healthy, Hearty & Simple One-Dish Meals shows you how to create 365 irresistible meals, many of which are low-fat and fat-free, and low in calories, cholesterol, and salt. Delicious dishes include:

• Tomato Asparagus Salad
• Pleasing Vegetable and Bean Soup
• Grilled Lemon and Lime Chicken
• Vermicelli with Peppers
• Delicious Easy Oven Stew
• Baked Fillet of Sole
• Grilled Lamb Steaks
• Turkey Vegetable Skillet

This book is specially bound to lie flat while using.

Table of Contents:

Salads.
Soups.
Sandwiches.
Pasta and Rice.
Vegetables and Legumes.
Beef and Veal.
Seafood and Fish.
Lamb.
Pork and Ham.
Poultry.
Index.