Making the Cut is a Young Adult/New Adult novel about two girls competing in a televised cooking competition. Midori comes from San Francisco, and grew up in a family that owns a restaurant. All she ever wanted to do was cook, but in Japanese culture, women are relegated to hostess and management roles. She enters the Making the Cut competition without her parents' knowledge. Nicole comes from Denver, the child of a broken home who's been forced to grow up way too soon to help her mother support her younger sister. She's been poor her entire life, and that prize package is impossibly valuable to her. These two girls become friends despite their cultural differences, and together with six more recent high school graduates, will be competing in front of the cameras. With a $10,000 prize and scholarship to a prestigious New York culinary school at stake, can their friendship survive the challenge?

Thumb

Avatar

0 repins 0 comments

While there is a layered complexity to world-renowned chef Peter Gilmore's ethereal - yet grounded - cuisine, his philosophy of cooking is relatively simple. Just four elements are required to create perfect unison in a dish: nature, texture, intensity and purity. In his new book, Peter invites the reader to share in his private obsession with nature - when not in the kitchen at Sydney's Quay restaurant, he is working in his experimental garden where he grows a huge array of edible plant species. Each component of a plant, from sweet, earthy roots to bitter fronds and fragrant blossoms, is potentially destined for inclusion in one of the 40 exquisite dishes featured here. Peter also introduces us to the many influences on his cooking, and to the people who grow, catch and source key ingredients. Images include intensely beautiful food and ingredient shots, as well as producers and produce photographed on location.

Thumb

Avatar

0 repins 0 comments

Does your child revolt at the mere thought of eating greens? Are you running out of nutritious lunch-box ideas? Parents today are constantly reminded of the need to give their children healthy, home-cooked meals instead of the fat, salt- and sugar-laden fare in food courts and restaurants. Yet, busy lifestyles mean that family time is in short supply which makes it hard to balance this need with the practicality of cooking for every family member. In Picky Eaters, celebrity chef and culinary expert Rakhee Vaswani guides parents and kids on how they can make everyday food fun, exciting and yummy. From delicious, healthy recipes to party-planning and cooking together, this book will tell you how to get your child to eat right. So banish all those mind-boggling questions about what to feed your children-and start cooking!

Thumb

Avatar

0 repins 0 comments

Yuki Gomi's Sushi at Home is a beautifully designed cookbook that will show, for the first time, how easy it is to make sushi at home Do you love buying sushi for lunch, enjoy eating at Japanese restaurants for dinner, but think sushi is too difficult to make at home? Well, think again! In Sushi at Home, Japanese chef and sushi teacher Yuki Gomi shows you just how easy - and inexpensive - making delicious and beautiful looking sushi can be. Learn:- Everything you need to know about how to buy and prepare fish, from salmon to scallops, from tuna to mackerel- The joys of cling film and the technique of rolling step-by-step and why a hairdryer is essential for making the all-important perfect sushi rice- Clever alternatives to traditional sushi styles (handball sushi; vegetarian sushi; soba sushi)- Fresh twists on classic recipes (miso soup with clams; prawn salad with tahini mustard dressing).Sushi at Home is all you need to master the art of making light, delicious and healthy sushi in your own kitchen. Yuki Gomi is a Japanese chef who has taught thousands of people how to make their own sushi. After studying at Le Cordon Bleu in Chicago, she trained under a master noodle chef, before moving to London and beginning to teach Japanese home cooking classes. Sushi at Home is her first book. www. yukiskitchen.com

Thumb

Avatar

0 repins 0 comments

As Emily arrived at his home in Colorado and became his ward she had been full of curiosity and eagerness to show her appreciation for Martin's generosity. They had eaten at both of the small restaurants in town several times and at his parent's home a few times as well. She got up one morning a said she wanted to cook their supper that day for both he and his parents. Only he didn't know she had been eying Mr. Jones's prize pet guinea pig as the main meat entree'. Martin had been in his study for most of the day stopping in the kitchen to check on her from time to time to see if she needed his help. Martin had related the story about the meal Emily had cooked for him at the hotel in her country the month before. His parent's had arrived right on time with a bottle of wine to go with the meal and were eager to try out Emily's cooking. Throughout the day as he was writing the aroma of Emily's dishes had his mouth watering and he looked forward to Emily's fine dishes that evening. Emily's meal was a home run for him and his parents, not only had they been impressed with Emily's cooking skills despite her history. They had fallen in love with the girl and consequently dad began picking her up from school and took her home to spend time with them. She didn't know any better when she'd cooked that meal but she had stirred up trouble for him with his neighbors; most especially with Mr. Jones. A few days after that meal that Emily cooked, Martin had gone to ask the butcher in town if he could purchase some more of that wild game for it had been so tender and tasty. The butcher had answered you must be thinking of wild rabbit? No I'm certain it wasn't Martin had replied he'd eaten wild rabbit and this meat dish had, had a sweet taste to it. Perhaps it was a spice that Emily had put on it when she cooked it then Mr. Salazar the Butcher had replied. As he came home from the butcher's shop Martin had ran into Mr. Jones his next door neighbor and Mr. Jones was frantic as his pr

Thumb

Avatar

0 repins 0 comments

These high quality roller grills are available in 10 20 and 30 hotdog capacities to meet any application. Stainless steel construction removable drip trays and non-stick rollers ensure ease of cleaning. All of these grills feature a high-torque motor and are covered by Benchmark USA's exclusive three-year warranty. 360 degree roller rotation insures evenly cooked hotdogs. Optional sneeze guards and dry bun boxes are available for all three models. Stainless steel construction for easy cleaning and durability. Removable drip tray collects grease for easy clean up. Non-stick stainless steel rollers make cleaning a breeze. Accommodates any size hotdog and many sausages and breakfast links. Front and rear heat controllers (on 20 and 30 dog models) for cooking and holding. Covered by Benchmark USA's exclusive three-year warranty. 360 degree rotation on rollers provides even heating of hotdogs. High torque motor for years of durability. Optional sneeze guards available on all models for self-serve environments. Optional stainless steel dry bun boxes available for all models. Dimensions: 16 W x 13 D x 7 H. Grill and sneeze guards sold seperately Only Drawer included.

Thumb

Avatar

0 repins 0 comments

The new novel from the author of the bestselling collection HORROR STORIES.A child goes missing. On a hill stands a huge banyan tree. The story unfolds. Kenny Leong, a university student, and his two brothers open a restaurant in London. His Irish friend, Trevor, helps out as a waiter. At first the restaurant is a failure but when the junior chef, Faizah, cooks up a new mysterious Malay dish, everything changes for them all. In this haunting tale of love and healing, we follow Kenny and Trevor from London to Seville, and then to Malaysia thirty years later.

Thumb

Avatar

0 repins 0 comments

The FireDisc Mini has all the outstanding qualities of the 36" waist high FireDisc, but is 24" Tall, lighter, and is made for the ultimate in portability. The FireDisc Mini has been powder-coated at 450 to withstand the elements and will not rust, dent, or break. The FireDisc Mini is designed to be cleaned easily and the cooking surface will mature over time to achieve an incredible "Chef" and restaurant quality "seasoned effect" that will get even better each time you cook. The FireDisc Mini comes with a 1-year warranty and is designed to last a lifetime. The FireDisc Mini folds up easily and is extremely compact for a heavy duty grill. It will fit neatly in any small automobile, large truck, apartment, RV, or canvas duffel bag. The FireDisc Mini is also great for anyone who wants a smaller version of the popular larger model. It also works great for sitting around tailgate parties, and never having to get up, spill your beer while flipping your burgers, everything is at your level at a seated position with the FireDisc Mini. Additionally, this is a great store-away, home grilling machine. It is the ultimate charcoal and gas-grill addition or replacement. We encourage anyone on the go to pick up a portable FireDisc Mini. The FireDisc Mini operates with both a small and large propane tanks, making lighting and cleanup super easy.The FireDisc Mini will also burn 2 hours on a small single 16.4 oz. propane tank. Pack a few, save money, and use a FireDisc Mini on the go. The FireDisc Mini is the number one choice in quality cooking mixed with super portability and adaptability. Get your original FireDisc Mini today. Specifications: Color: Black. 22" Disc diameter. 24" Tall. 2 1/2 inch "HR" Heat Ring. 69.08" Disc circumference. 4" Disc Grips - durable welded handles. LP regulator works with a16.4 oz. propane tank. Adaptable to a 20 lb. propane tank. Holds up to 5 Gallons of water. Powder coated. Will not rust. Sure Flame Burner is a 4" in diameter and 9" in length. Flexible Stand. Adapts to any uneven surfaces. 3 piece Heavy Duty carbon steel construction. Folds to 31" max Height in any automobile in a 5" wide space. Portability. Lays flat for easy storage in the car trunk, SUV rear, or truck bed. 1 minute cleanup. Hose off, dry, and wipe with oil in seconds (We do not recommend using soap). Surface cooking flavor improves with age -"Seasoned Effect". No screws, nuts or bolts to worry about.

Thumb

Avatar

0 repins 0 comments

Topics covered include travel, tourism, ticketing, hotels and staff, restaurants, kitchens, table settings, service and cooking, along with general business, accounting and personnel terms. Handy supplements include quick-reference lists of airline and airport codes, currencies, international dialling codes, time zones, balance sheets and international public holidays. Ideal for students, employers, or employees who work in any part of the hotel or tourism industry or who need to use specialist English vocabulary for their work or studies.

Thumb

Avatar

0 repins 0 comments

How can the same grapes make two different wines? Can you tell what a wine tastes like by reading the label? By understanding wine, you can drink better wine. In grocery stores, liquor stores, and at the vineyard, the key to picking a tasty wine is knowing how the wine was made-not by looking at the price. Even the glass you drink wine out of can enhance the experience. With some basic guidance, being a wine connoisseur is as easy as knowing what you like. Canadian Wine For Dummies is for everyone from beginning wine drinkers who need a friendly primer on wine to experienced wine tasters who want a thorough introduction to the diverse variety of wines produced in Canadian. This is the perfect guide if you're interested in: Entertaining at home Collecting wine Cooking with wine Touring Canadian vineyards Impressing your friends Explore all the factors that influence a wine 212;from the soil the grapes grow in to the winemaking process-and understand how to decipher this information from the label. Navigate any restaurant's wine list and order the best tasting and priced bottle. Serve the perfect wine to complement the food your serving. This friendly guide helps you do these things and more: Introduce your friends to IcewineHappily marry food and wine at your wedding Purchase wine online from private shops Properly taste and describe any wine Organize wine tastings Know when to send back a bottle of wine Tired of relying on other people's wine choices? Want to discover a vast country of delicious wines? There are many, many reasons to explore the world of Canadian wines. No matter what the reason, the experience you take away from delving into the savory world of Canadian wines will make itself useful the rest of your life.

Thumb

Avatar

0 repins 0 comments

Cooking: reFresh: Contemporary Vegan Recipes From the Award Winning Fresh Restaurants

Thumb

Avatar

0 repins 0 comments

'This book is as good for slavering over as it is to cook from' - Nigella LawsonJustin Gellatly is one of Britain's best bakers. Head Baker and Pastry Chef at St John for twelve years, Justin created the St John Bakery and restaurants' legendary sourdough bread and doughnuts. In Bread, Cake, Doughnut, Pudding, Justin shows you how to make mouth-watering treats ranging from the classics (madeleines, croquembouche, sourdough starter and bread), to classics with a twist (banana sticky toffee pudding, salted caramel custard doughnuts, blood orange possets, deep fried jam sandwiches) to the uniquely original (fennel blossom ice cream, crunch in the mouth, courgette and carrot garden cake).With over 150 recipes covering bread, biscuits, buns and cakes, hot, warm and cold puddings, ice cream, those doughnuts, savoury baking and store cupboard essentials, Bread, Cake, Doughnut, Pudding, is full of recipes you'll want to make again and again.'I have always loved eating his bread and cakes, and his the doughnuts are the best in the world. Fabulous book' Angela Hartnett'Having always hugely enjoyed eating the seemingly endless, singular delights of this talented and very good baker, it is a boon and a half to know at last how Justin makes these so very, very delicious things' Jeremy LeeHead Baker and Pastry Chef at St John for twelve years, Justin created the St John Bakery and restaurants' legendary sourdough bread and doughnuts, and has just opened a new bakery, Bread Ahead, in Borough Market. Justin Gellatly is the co-author, with Fergus Henderson, of Beyond Nose to Tail: A Kind of British Cooking.

Thumb

Avatar

0 repins 0 comments

Calcutta has always been Bengal's kitchen. This is the city where the distinctive and subtle cuisine of Bengal has met and danced with culinary influences from all over the world, brought in by wave after wave of colonizing rulers. Calcutta's cuisine has been enriched by cooking methods, styles, ingredients and tastes from countries as far apart as China and Britain, from cultures as dissimilar as Mughal and Dutch, and cooking styles as varied as Avadhi and Syrian. The restaurant Oh! Calcutta captures this unique cuisine, serving flavours and tastes per-fected over generations. With the signature recipes in this book, you can recreate these unforgettable dishes in your own kitchen and enjoy the delicious legacy of a city that keeps reinventing itself.

Thumb

Avatar

0 repins 0 comments

This certified-organic pearled wheat grain comes from Italy, specifically the Mugello region of Tuscany. Farro, also known as Emmer Wheat, is the world's original grain from which all others derive, including rice, barley, wheat and rye. Because it is hard to grow, farro almost became extinct after World War II. However, it is now making a big comeback, especially in Italy, where the top restaurants feature it in soups and side dishes. It has a pleasant nuttiness and a hearty texture. Naturally high in fiber, protein, and B-vitamins, it is also very low in gluten, which is good for those who have an allergy. Farro grains look like brown short-grain rice, but each grain retains a firm, chewy texture even after cooking.

Thumb

Avatar

0 repins 0 comments

Athena Brands has been in business since 1980 and is a leading provider of portable appliances, self-powered safety products, and specialty gourmet products. All items are designed with safety and quality in mind at an affordable price. Whether outfitting your camp kitchen, home kitchen, restaurant, or even cooking in your car or truck, the Max Burton brand has a portable butane gas or 12-volt appliance for you. Our safety solutions will help keep you safe and connected in an emergency, with items that require no batteries. When the power is out, look to the Wind N Go and SolaDyne brands for dynamo and solar products for light and communication with the outside world. At Athena, we are always growing and changing to bring you the products you need. This laptop bag is designed with security and safety of your laptop in mind. Water resistant it is fleece lined to protect the contents from scratches while the thick neoprene material absorbs and insulates your laptop from shock and the environment Dimensions - 15.3 x 10.6 x 1.9 in. Material - 70 Percent Neoprene 15 Percent Nylon 15 Percent Polyester. All materials are SGS standards Compliant assuring the safety and quality of the products. Specification - Fits up to 13 in Laptops. Notice - Machine wash cold. Do not iron. Do not use solvents to clean. Color - Tenderness

Thumb

Avatar

0 repins 0 comments

The ProFire 27" Cart Gas BBQ Grill will bring restaurant quality grilling to your backyard! This cart mounted grill can be rolled anywhere are the yard or patio so you can grill anywhere! With four castor wheels this grill is portable. This grill comes complete with commercial grade stainless steel construction with 5/16" stainless steel cooking grids, burners and flavor plates that heat evenly. The electronic multiple spark ignition will allow you to start up the grill quickly while the dual purpose thermometer will allow you to cook at the perfect temperature. The stainless steel smoker tray will allow you to try a different type of grilling and add some flavor to your favorite dishes. With side shelves you will have ample space for prepping your favorite foods. The Rear Broiler & Rotisserie has an infrared burner that heats up fast to quickly seal the meat for juicier and more moist results. The broiler offers an additional 11,500 BTUs and the stainless steel rotisserie supports up to 50 lbs. Material: Stainless steel. Type: Cart Mount. Fuel Type: Natural Gas Propane. Width: 27". Depth: 24.5". Height: 10". Grilling Surface Area: 525 sq. in. Cooking Power: 44,000 BTUs Main Burner 11,500 BTUs Rear Burner. Infrared Burner: Optional. Items included: 5/16" cooking grids, flavor plates, electonic spark ignition, dual purpose thermometer, smoker tray. Unique feature: Natural gas model comes with 12' hose and quick disconne.

Thumb

Avatar

0 repins 0 comments

Winner of Best Literary Food Writing (in English) category at the World Cookbook Fair, this is a lively journey discovering Ireland's food, people and music. If Peta hadn't known of her Irish ancestry, her love of potatoes would have betrayed it. Peta always connects with a place through its food, and in visiting the country of her forebears she set herself a difficult task. But it didn't take long for Peta to find the world-class restaurants hidden up windy cobbled streets, to savour the delights of grand country cooking, high-quality primary produce and seafood from sleepy fishing villages. She dances her way between such traditional fare as Guinness, barmbrack and black puddings and refined fusion dishes of roasted tomato and goat cheese charlotte with lentils and basil oil and cured wild salmon topped off with slugs of fine Irish whiskey. In this wonderful account of travelling through Ireland, Peta searches for its gastronomic heartland, introduces her intriguing relatives, discovers her love of music is intricately intertwined with Irish social life and eating habits, and spins tales both traditional and true.

Thumb

Avatar

0 repins 0 comments

THIRD PERSON PERSPECTIVEEmergency and the White Crystal shows how sometimes we are not safe by just calling 911. There are many real heroes who put their lives on the line in the police, fire, and EMS. The main character, Jack Lafoot, just graduated Emergency Medical Technicians training school. He is ready for the real world in the EMS. Jack lives alone in a second-floor apartment on the floor above Eleanora Dunn, a sweet old woman. His girlfriend Shelly Straight is a longtime partner and lover since high school. Her mother Emily Straight is the emergency room head nurse at the Jem City General Hospital. Her father John works in a warehouse down by the waterfront docks. Jack and Shelly's nights out for fun are few, but they manage to enjoy their times at Alley Burger restaurant. Jack starts his new job the next morning as an EMT on the city ambulances. He meets his coworkers. First, there is Roy the dispatcher, his new partner Mike Zaber, and Captain Black their boss. Jack breaks into the EMS as he learns about life and death. Jack and Mike become a tight crew, one of the best in the city, saving lives. One day an illegal drug lab blew up causing a deadly warehouse fire, killing the "cooks," who manufactured methamphetamines, street-named white crystal. Frankie and Lasalle Sabelly, brothers, who oversaw the operation, blamed the EMS people for not saving their people's lives. They claimed restitution against the law and EMS. Jack and Mike happened to be number one on the mob hit-list. The East Coast cartel mobsters held a meeting to scheme, and plan their hits. Jack and Shelly's future is put on hold, as the couple was kidnapped and ransomed for a very large sum of money. Detective Dan Demarco and Detective Brian Leman are called in to solve this huge problem, as Jem City is in turmoil over the mob's claim for retaliation against the authorities.

Thumb

Avatar

0 repins 0 comments

Barrafina brings you brilliant tapas-style recipes from Sam and Eddie Hart and Nieves Barragan Mohacho, creators of the best Spanish restaurants in LondonWhen Sam and Eddie Hart opened Barrafina, their no-reservations tapas bar and restaurant in London's Soho, they had no idea how successful it would be. Eight years, two more branches and one Michelin star later, Barrafina is always packed, always stylish, always lively. And so is the food: together with their Basque-born head chef Nieves Barragan Mohacho, the Harts are cooking the best Spanish food in London today. In this cookbook they share their secrets and recipes: this is not difficult, fancy restaurant food, but gutsy, fresh, sometimes delicate, sometimes hearty food, that a home cook will be able to prepare easily. First, there is food to eat with your hands: fried pimientos de Padron, salt cod fritters and delicias, the Spanish equivalent of Devils on Horseback. Then cold meats; on to fish and shellfish - from simple razor clams on the grill, to more sophisticated dishes such as turbot with cavolo nero; rice dishes and paellas; big dishes of roast and braised meat - from suckling pig for a special occasion to rabbit stew or roast cumin-rubbed pork with quince sauce; and desserts in the form of chocolate and almond tarts, cakes and the classic Crema Catalana. There is everything here to help you recreate great Spanish food at home. With over 120 recipes, Nieves, Sam and Eddie will whisk you through step-by-step instructions, showing you everything, from how to make the more difficult things, such as arrocina beans with chorizo, morcilla and pork belly, to how to cook a simple but perfect tortilla.'Possibly the best Spanish cookbook ever' Rachel Cooke, Observer Food Monthly'Barrafina! A joy! Nieves's food and Sam and Eddie's charm: now with this splendid book you can do it at home' Fergus Henderson'Barrafina is a tapas bar and the best of its kind. the food is fantastic' Giles Coren, The Times

Thumb

Avatar

0 repins 0 comments

According to their friends, Tom and Pippa Drummond have the perfect existence - a great lifestyle, a lively marriage, and a great kid in Tally. In their late thirties, living in a converted barn on the edge of the Sussex Downs, Tom is a partner in 'The Pelican', a restaurant in Axbury Minster, and Pippa, after a short career as a cook, grows herbs for sale locally and brings up sixteen-year-old Tally - a lively blonde with her head screwed firmly on to her shoulders. A rare summer holiday is planned - an idyllic retreat in the Italian hills. Tom takes time off from the restaurant, Pippa leaves her herbs in the charge of a dotty neighbour, and Tally takes a break from the two men in her life - fast-living Alex and the plodding, persevering 'Blip'. Tuscany is everything they hoped it would be - cicadas in the trees, the scent of sage and citrus and suppers under the stars. But their joy is short lived. Overnight their lives, their circumstances, their very identities are suddenly altered, and life will never be the same again. From being the envy of their friends, the Drummonds are plunged into a world that nobody would wish upon them.

Thumb

Avatar

0 repins 0 comments

Next Page