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Cook Books

THE GAS GRILL GOURMENT
Great Grilled Food for Everyday Meals
And Fantastic Feasts
A. Cort Sinnes
#3416 Hc.
272 pages, 200 recipes

"It is impossible to open this book without hitting on a recipe that you would want to make at that very instant. Professional chefs may extol exotic hardwoods but the rest of us have our gas grills. Sinnes gives us every reason to be happy with gas grilling with exact instructions for making some incredible grilled food." Clifford Wright, Grill Italian
SUBLIME SMOKE
Bold New Flavors Inspired by the Old Art of Barbecue
Cheryl Alters Jamison and Bill Jamison
#3418 Hc.
400 pages, 225 recipes
"In this thoroughly contemporary book based on one of the oldest of all cooking methods, Cheryl and Bill Jamison present an astonishingly eclectic selection of recipes created on their backyard smoker - and make it easy for you to do that same thing. They smoke meat and poultry for main courses, of course, but also fish and vegetables to use in soups, salads, and pasta or grain dishes. Sublime Smoke is one of those rare books that will be equally appealing to beginning and expert cooks." William Rice, food and Wine Columnist, Chicago Tribune
THE PLIMOTH PLANTATION NEW ENGLAND COOKERY BOOK
Malabar Hornblower
#3414 Pb.
224 pages, 150 recipes

"Ms Hornblower really goes back to her 'roots' in this book, describing enticingly the food she loves and knows so well. Her book is a valuable addition to anyone's library of American cookery." Sally Darr, La Tulipe
THE BOOK OF CHOWDER
Richard J. Hooker
#3424 Pb.
144 pages, 73 recipes
"Joy to chowder-heads…Hooker has unearthed some fascinating lore and recipes that make reading his book as much fun as cooking the chowders. The Book of Chowder impressed and enchanted me, as I'm sire it will any chowder lover." James Beard
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