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The Deluxe Food Lover's Companion

The Deluxe Food Lover's Companion
A Book

by Sharon Tyler Herbst,Ron Herbst

  • Publisher : Unknown Publisher
  • Release : 2009
  • Pages : 794
  • ISBN : 9781782686569
  • Language : En, Es, Fr & De
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"Based on Barron's popular and authoritative The New Food Lover's Companion, this enlarged and enhanced new reference volume was written for discerning home chefs and everybody else who wants to become more knowledgeable about good food and elegant dining. The updated version includes an introduction, quotes, tip boxes, information on basic techniques, tools and expanded glossaries that explain the many variations of apples, sausages, cheeses and so on"--Publisher description.

The New Food Lover's Companion

The New Food Lover's Companion
Comprehensive Definitions of Nearly 6,000 Food, Drink, and Culinary Terms

by Sharon Tyler Herbst

  • Publisher : Barrons Educational Series Incorporated
  • Release : 2001
  • Pages : 772
  • ISBN : 9780764112584
  • Language : En, Es, Fr & De
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Contains alphabetically arranged entries that provide definitions of nearly six thousand terms related to food, drink, and cooking, and features a selection of reference appendices, including a pasta glossary, ingredient substitutes, and measurement equivalents.

The Ethnic Food Lover's Companion

The Ethnic Food Lover's Companion
A Sourcebook for Understanding the Cuisines of the World

by Eve Zibart

  • Publisher : Menasha Ridge Press
  • Release : 2010-02-01
  • Pages : 464
  • ISBN : 0897327756
  • Language : En, Es, Fr & De
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Nowhere is America's rich ethnic and cultural diversity more apparent than in its restaurants. Every city and region of the United States has a unique cultural heritage - whether it's Cuban, Thai, Spanish, Italian, Indian, French or German - reflected in its dining choices. So what do you order in an ethnic restaurant, and how do you eat? The Ethnic Food Lover's Companion provides all the information you need to make every ethnic dining experience a pleasant and memorable one. In this book you will find information about what to expect in any type of ethnic restaurant; detail profiles of each ethnic cuisine, including key ingredients, spices and methods of preparation; cultural tips to put you at ease with the customs and etiquette of each cuisine; representative dishes of each cuisine defined and described; recommended complete meals from appetizer through dessert and easy recipes you can prepare at home.

Eating in Color

Eating in Color
Delicious, Healthy Recipes for You and Your Family

by Frances Largeman-Roth

  • Publisher : ABRAMS
  • Release : 2014-01-07
  • Pages : 216
  • ISBN : 1613125437
  • Language : En, Es, Fr & De
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A fun, accessible way to add a colorful array of fruits, vegetables, and whole grains to your diet—with more than 90 recipes and photos. Registered dietician and bestselling cookbook author Frances Largeman-Roth shows home cooks how to use the color spectrum to bring more vividly-hued food to the table. From deep green kale to vermilion beets, Eating in Color showcases vibrant, delicious foods that have been shown to reduce the risk of heart disease and stroke, some cancers, diabetes, and obesity. Avocados, tomatoes, farro, blueberries, and more shine in stunning photographs of 90 color-coded, family-friendly recipes, ranging from Caramelized Red Onion and Fig Pizza to Cran-Apple Tarte Tatin. Clear preparation instructions and nutritional information make this an essential resource for eating well while eating healthy. “Enjoying a rainbow of produce is one of the top things you can do to boost your wellbeing. Eating In Color offers all the inspiration and tools you need to do just that―absolutely deliciously.” —Ellie Krieger, RD, Food Network host and author of Weeknight Wonders

The Ultimate A-to-Z Bar Guide

The Ultimate A-to-Z Bar Guide
1,000 Drink Recipes, Definitions, and Bartending Know-How

by Sharon Tyler Herbst

  • Publisher : Clarkson Potter
  • Release : 2009-07-01
  • Pages : 400
  • ISBN : 0307568423
  • Language : En, Es, Fr & De
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What's a Dirty Martini? How do you pronounce Cuarenta Y Tres? Which glass do you use for a Stinger? How did the Margarita get its name? Answers to these questions and thousands more can be found in The Ultimate A-to-Z Bar Guide, a one-stop, user-friendly cocktail guide featuring more than 1,000 drink recipes and 600 definitions for cocktail-related terms. The Ultimate A-to-Z Bar Guide offers a unique blend of features, including: • Definitions of over 600 cocktail- and drink-related terms, including liqueurs, types of drinks, cocktail jargon, and the etymology of drinks like the Martini and the Fuzzy Navel, all organized in an easy-to-use A-to-Z format with sound-out phonetics. • Drink recipes for more than 1,000 cocktails for every season and occasion. Each recipe is complete with a graphic showing the appropriate glass to use. • Ideas on how to make sure guests have a great time while encouraging responsible drinking. • Tips on everything from stocking a home bar to choosing the right glassware, plus loads of professional bartending tricks and shortcuts for creating the perfect cocktail. • Humor through anecdotes, toasts, and quotes from the famous and infamous. • Four indexes that make finding the listing you want a snap! Accessible, fun, hip, and written in the Herbsts' inimitable style, The Ultimate A-to-Z Bar Guide deserves a place at every home and professional bar.

A Taste for Writing: Composition for Culinarians

A Taste for Writing: Composition for Culinarians
A Book

by Vivian C. Cadbury

  • Publisher : Cengage Learning
  • Release : 2014-02-26
  • Pages : 648
  • ISBN : 1305176391
  • Language : En, Es, Fr & De
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A TASTE FOR WRITING: COMPOSITION FOR CULINARIANS, Second Edition is the ideal resource to help culinary arts students and professionals master key grammar principles and writing practices while learning to express themselves as confidently on the page as they do in the kitchen. The author's signature writing style is engaging and accessible. Drawing on the language of food and cooking, she explains even the most difficult topics in a way sure to spark students' interest and encourage mastery of the material. Key concepts are brought to life through the analysis of student and professional writing samples, as well as the use of vivid examples from the food industry and popular culture. A variety of exercises leads students through all phases of the writing process, from the creative right-brain activities of generating ideas and writing a first draft to the analytical left-brain skills required for effective revision and editing. Although created specifically for culinary arts students and professionals, this one-of-a-kind book can be used by all readers to develop their skills in - and taste for - writing. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Food Styling

Food Styling
The Art of Preparing Food for the Camera

by Delores Custer

  • Publisher : John Wiley & Sons
  • Release : 2010-05-03
  • Pages : 416
  • ISBN : 0470080191
  • Language : En, Es, Fr & De
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The authoritative and comprehensive guide to the art and craft of food styling Based on her 30 years of experience in food styling for advertising, magazines, books, and films, Delores Custer presents the definitive lifelong reference on food styling-complete with lists of handy tools and vital equipment, recipes for artificial foods, and guidelines for running a successful food styling business. Full of ingenious advice on styling in any media and packed with full-color photographs, Food Styling reveals every trick of the trade, from making a beverage appear to sweat to producing those perfect grill marks on meat without a grill. Filled with resources and organized in a simple problem-and-solution format, this is an ideal resource for both experienced foods styling pros and first-timers alike. This is the only book of its kind on the market, shedding light on the art and craft of food styling More than 300 full-color photos reveal the process of styling and the spectacular results, teaching and inspiring anyone interested in food and how it is presented in media The book features a timeline of 60 years of food styling, a glossary of important terms, and a listing of vital styling resources The only book the aspiring or professional food stylist will ever need, this exceptionally thorough resource covers challenges from flawless fried chicken to fluffy, cloudlike cake frostings-and everything in between Whether you're looking to break into the food styling business or just touch up on the latest and most effective techniques, Food Styling is the ultimate guide to creating stunning culinary visuals.

Ripe

Ripe
A Fresh, Colorful Approach to Fruits and Vegetables

by Cheryl Sternman Rule

  • Publisher : Hachette UK
  • Release : 2012-03-27
  • Pages : 312
  • ISBN : 0762444975
  • Language : En, Es, Fr & De
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Eat fruits and vegetables not because you're told you should, but because you want them in every sense of the word. Because they are beautiful. And satisfying. And you desire their freshness, flavor, and simplicity. That's why Ripe is arranged by color, not season. Author and food writer Cheryl Sternman Rule, who is also the voice behind the popular blog 5 Second Rule, and award-winning food photographer Paulette Phlipot, have teamed up to bring inspiration to hungry home cooks. Their goal is not to deliver another lecture on eating for the sake of nutrition or environmental stewardship (though they affirm that both are important), but to tempt others to "embrace the vegetable, behold the fruit" because these foods are versatile, gorgeous, and taste terrific. Starting with red and progressing towards a calmer white, Ripe is arranged by color to showcase the lush, natural beauty of the following fruits and vegetables: RED: beets, blood oranges, cherries, cranberries, grapefruit, pomegranate, radicchio, radish, raspberries, red apples, red bell peppers, rhubarb, strawberries, tomatoes, and watermelon ORANGE: apricot, butternut squash, carrots, clementines, kumquats, mangoes, nectarines, papaya, peaches, persimmon, pumpkin, and yams YELLOW: banana, corn, lemon, pineapple, pomelo, squash blossoms, and yellow onions GREEN: green apples, artichokes, asparagus, avocado, bok choy, broccoli, Brussels sprouts, celery, cucumber, edamame, fava beans, fennel, green beans, honeydew, kale, kiwi, leeks, lime, peas, spinach, swiss chard, watercress, and zucchini PURPLE and Blue: blackberries, blueberries, eggplant, figs, plums, purple cabbage, purple grapes, red leaf lettuce, and red onion WHITE: bosc pears, cauliflower, coconut, endive, garlic, jicama, mushrooms, parsnips, potatoes, and turnip Each fruit and vegetable is accompanied by a lighthearted essay, breathtaking photography, and one showcase recipe, along with three "quick-hit" recipe ideas. With 150 photos and 75 recipes, this unique cookbook will quicken your pulse and leave you very, very hungry. For more information, visit RipeCookbook.com

Great Chefs Cook at Barbara-Jo's

Great Chefs Cook at Barbara-Jo's
A Book

by Barbara-Jo MacIntosh

  • Publisher : D & M Publishers
  • Release : 2009-12-01
  • Pages : 144
  • ISBN : 9781926812267
  • Language : En, Es, Fr & De
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Chefs from around the world have cooked memorable meals for the special events hosted by Barbara-Jo’s Books to Cooks. The heart of the shop is the fully appointed demonstration kitchen, which features cookbook-related evening events with guest chefs and visiting authors of new and notable books, who together represent a who’s who of international culinary achievement. Readers will enjoy the descriptions of the warm, friendly and enlightening ambiance as celebrated chefs inform, amuse, entertain and delight while preparing a menu from one of their cookbooks. These demonstration meals are a wonderful way to share the pleasures of the table with fellow enthusiasts. This outstanding and unusual collection of more than one hundred recipes from forty of the world’s best-known chefs offers menus and dishes that are a widely appealing combination of the ethnic and familiar, the comfortable and innovative.

Gumbo Tales: Finding My Place at the New Orleans Table

Gumbo Tales: Finding My Place at the New Orleans Table
A Book

by Sara Roahen

  • Publisher : W. W. Norton & Company
  • Release : 2009-04-20
  • Pages : 304
  • ISBN : 0393072061
  • Language : En, Es, Fr & De
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“Makes you want to spend a week—immediately—in New Orleans.” —Jeffrey A. Trachtenberg, Wall Street Journal A cocktail is more than a segue to dinner when it’s a Sazerac, an anise-laced drink of rye whiskey and bitters indigenous to New Orleans. For Wisconsin native Sara Roahen, a Sazerac is also a fine accompaniment to raw oysters, a looking glass into the cocktail culture of her own family—and one more way to gain a foothold in her beloved adopted city. Roahen’s stories of personal discovery introduce readers to New Orleans’ well-known signatures—gumbo, po-boys, red beans and rice—and its lesser-known gems: the pho of its Vietnamese immigrants, the braciolone of its Sicilians, and the ya-ka-mein of its street culture. By eating and cooking her way through a place as unique and unexpected as its infamous turducken, Roahen finds a home. And then Katrina. With humor, poignancy, and hope, she conjures up a city that reveled in its food traditions before the storm—and in many ways has been saved by them since.

The New Encyclopedia of Southern Culture

The New Encyclopedia of Southern Culture
Volume 7: Foodways

by John T. Edge

  • Publisher : ReadHowYouWant.com
  • Release : 2009-09
  • Pages : 364
  • ISBN : 1458721795
  • Language : En, Es, Fr & De
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The American South embodies a powerful historical and mythical presence, both a complex environmental and geographic landscape and a place of the imagination. Changes in the region's contemporary socioeconomic realities and new developments in scholarship have been incorporated in the conceptualization and approach of The New Encyclopedia of Southern Culture. Anthropologist Clifford Geertz has spoken of culture as context, and this encyclopedia looks at the American South as a complex place that has served as the context for cultural expression. This volume provides information and perspective on the diversity of cultures in a geographic and imaginative place with a long history and distinctive character.

12 Best Foods Cookbook

12 Best Foods Cookbook
Over 200 Recipes Featuring the 12 Healthiest Foods

by Dana Jacobi

  • Publisher : Rodale
  • Release : 2005-04-06
  • Pages : 336
  • ISBN : 9781579549657
  • Language : En, Es, Fr & De
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Identifies twelve important, micronutrient-rich foods--blueberries, black beans, sweet potatoes, oatmeal, salmon, edamame, broccoli, tomatoes, walnuts, red onions, spinach, and chocolate--that can help protect against major disease and promote optimal health and furnishes more than 250 taste-tempting recipes that feature these essential ingredients. Original. 30,000 first printing.

The Organic Food Shopper's Guide

The Organic Food Shopper's Guide
A Book

by Jeff Cox

  • Publisher : John Wiley & Sons
  • Release : 2008-03-04
  • Pages : 310
  • ISBN : 0470174870
  • Language : En, Es, Fr & De
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Covering everything from vegetables and fruits to meat, poultry, and dairy products, a comprehensive consumer's guide to organic foods furnishes more than one hundred recipes, along with information on such topics as Season, Good Varieties, Nutritional Highlights, What to Look For, and Storage and Preparation Tips. Original.

West Coast Road Eats

West Coast Road Eats
The Best Road Food from San Diego to the Canadian Border

by Anna Roth

  • Publisher : Sasquatch Books
  • Release : 2011-05-03
  • Pages : 368
  • ISBN : 1570617767
  • Language : En, Es, Fr & De
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As "locavore" becomes part of our everyday vocabulary and food critics continue to give West Coast cuisine accolades for its freshness and sustainability, West Coast Road Eats shows how why we eat-and where we eat it-matters more than ever. Part guidebook, part travelogue, and part history lesson, West Coast Road Food is a love letter to the seafood shacks, farm stands, taquerias, ice cream parlors, burger joints, wineries, and more that make up our unique edible ecosystem. Covering more than 1,500 miles from the Canadian border to San Diego, West Coast Road Eats offers a plethora of unique restaurants that dot the freeways and scenic byways of the West Coast. With suggested itineraries, overviews of major cities, and sidebars covering everything from captivating food-factory tours to instructions on how to pick the best produce at a farm stand, this book focuses the relationship between food and a sense of place with the enduring image of the American West as a backdrop. Anna Roth is a Los Angeles-based food and travel writer whose work has appeared in publications such as Sunset, Seattle Metropolitan, Edible Seattle, Virtuoso Life, and more. She is the editor of a travel website at Demand Media in Santa Monica, CA.

Mastering the Art of Southern Cooking

Mastering the Art of Southern Cooking
A Book

by Nathalie Dupree,Cynthia Graubart

  • Publisher : Gibbs Smith
  • Release : 2012-11-01
  • Pages : 720
  • ISBN : 1423623169
  • Language : En, Es, Fr & De
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Through more than 600 recipes and hundreds of step-by-step photographs, Dupree and Graubart make it easy to learn the techniques for creating the South’s fabulous cuisine. From basics such as cleaning vegetables and scrubbing a country ham, to show-off skills like making a soufflé and turning out the perfect biscuit—all are explained and pictured with clarity and plenty of stories that entertain. Traditional Southern recipes and ingredients are also given modern twists to make them relevant for today’s healthy lifestyle.

200 Surefire Ways to Eat Well and Feel Better

200 Surefire Ways to Eat Well and Feel Better
A Book

by Fair Winds Press,Judith Rodriguez,Jenna Braddock,Kate Chang,Cathy Christie,Shahla Khan,Corrie Labyak,Jen Ross,Jamisha Laster,Alexia Lewis,Jackie Shank,Claudia Sealey-Potts

  • Publisher : Fair Winds Press (MA)
  • Release : 2014-09-15
  • Pages : 144
  • ISBN : 1592336531
  • Language : En, Es, Fr & De
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Provides details on how to feel better by making smart food choices and exercising, with information on meal planning and food shopping.

Sober Kitchen

Sober Kitchen
Recipes and Advice for a Lifetime of Sobriety

by Liz Scott

  • Publisher : Harvard Common Press
  • Release : 2003-08-05
  • Pages : 496
  • ISBN : 9781558322219
  • Language : En, Es, Fr & De
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People in the early stages of alcoholism recovery are often sugar-addicted and nutritionally deficient. Trained chef and recovering alcoholic Liz Scott tackles these issues head on in a cookbook that pursues lifelong sobriety through building a healthy lifestyle around food.

Encyclopedia of Foods

Encyclopedia of Foods
A Guide to Healthy Nutrition

by Experts from Dole Food Company,Experts from The Mayo Clinic,Experts from UCLA Center for H

  • Publisher : Elsevier
  • Release : 2002-01-13
  • Pages : 516
  • ISBN : 0080530877
  • Language : En, Es, Fr & De
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The Encyclopedia of Foods: A Guide to Healthy Nutrition is a definitive resource for what to eat for maximum health as detailed by medical and nutritional experts. This book makes the connection between health, disease, and the food we eat. The Encyclopedia describes more than 140 foods, providing information on their history, nutrient content, and medical uses. The Encyclopedia also describes the "fit kitchen", including the latest in food safety, equipment and utensils for preparing fit foods, and ways to modify favorite recipes to ensure health and taste. Details healthy eating guidelines based on the RDA food pyramid Provides scientific basis and knowledge for specific recommendations Beautifully illustrated Extensive list of reliable nutrition resources Describes the fit kitchen from the latest in food safety to equipment and utensils for preparing fit foods to ways to modify favorite recipes to ensure health and taste

Everybody Loves Ice Cream

Everybody Loves Ice Cream
The Whole Scoop on America's Favorite Treat

by Shannon Jackson Arnold

  • Publisher : Emmis Books
  • Release : 2004
  • Pages : 176
  • ISBN : 9781578601653
  • Language : En, Es, Fr & De
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The essential guide for ice cream lovers everywhere.

The New Wine Country Cookbook

The New Wine Country Cookbook
Recipes from California's Central Coast

by Brigit Binns

  • Publisher : Andrews Mcmeel+ORM
  • Release : 2013-05-07
  • Pages : 308
  • ISBN : 144943584X
  • Language : En, Es, Fr & De
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“This is an incredible and beautiful collection of recipes, stories about Central Coast vineyards, and photos.” —Susan Feniger, chef and author of Susan Feniger’s Street Food California’s Central Coast wine country is on everyone’s lips. Running roughly from Monterey to Santa Barbara, the Central Coast is the fastest-growing American Viticultural Area (AVA) in the state. Here, great minds conceive and create great wines—many of them blends of Rhône grape varieties. Complement these wines with the lush resources of unspoiled land, sea, and barnyard and you have the recipe for a fresh and alluring wine country lifestyle. In this lushly photographed tome, bestselling cookbook author Brigit Binns writes a vivid, delicious love letter to her home state. One hundred and twenty wine-friendly and wine-inclusive dishes showcase California’s glorious bounty, such as Shaved Artichoke and Pancetta Salad with Lavender; Fennel- and Garlic-Crusted Roast Chicken; Petrale Sole with Pinot Noir Butter Sauce; and Fresh Fig Tart with Honey, Goat Cheese, and Pistachios. Each recipe has a wine pairing suggestion from the region as well as from afar. Plus, 25 get-to-know-them profiles bring the reader inside the hearts and minds of the region’s passionate winemakers and food artisans. We all dream of the wine country lifestyle. With The New Wine Country Cookbook, you can now savor the romance, bold honest flavors, and rustic outdoor sensibility of California’s sublimely unpretentious new wine country in your own home. “Provides an evocative view of the dynamic food and wine culture of California’s fastest growing wine region.” —Rajat Parr, author of the James Beard Award–winning Secrets of the Sommeliers