First Come, First Served . . . in Savannah: A Taste of Southern History and Hospitality
Author: St Andrews School
From the first chapter to the last, First Come, First Served...In Savannah highlights Savannah's many historical firsts. In this cookbook, the "Hostess City of the South" shares her finest and her favorite recipes, historical tidbits, and suggestions for entertaining Southern style. A 2002 South Regional Winner of the Tabasco Community Cookbook Award.
Book review: La direction et le Leadership pour les Administrateurs d'Infirmier
Fine Cooking Annual: A Year of Great Recipes, Tips & Techniques
Author: Fine Cooking Magazin
A year-end collection of the best recipes from Fine Cooking--appetizers, soups, sandwiches, pastas, all manners of main courses, a multitude of side dishes, and a host of fabulous desserts, organized by course and ingredient. Also includes the kitchen how-to technique sequences the magazine is known for, as well as useful tips, short-cuts, and other handy kitchen advice. Unlike other "best-ofs" from the competition, this year-end collection of the best recipes published by Fine Cooking features full-color photography throughout, an original design, as well as tips and techniques.
Judith Sutton - Library Journal
This first annual from Fine Cookingmagazine presents more than 200 recipes, all shown in color photographs, along with information on ingredients and equipment, helpful kitchen hints, and illustrated step-by-step guides to important techniques. Contributors include well-known chefs, cookbook authors, and other professionals, and the recipes range from sophisticated dishes like Grilled Salmon with Wasabi-Ginger Mayonnaise to satisfying comfort food such as Chicken-Vegetable Pot Pie. For most collections.
Table of Contents:
From the Editor 2Starters & Snacks 4
Salads 36
Soups 72
Pasta & Grains 114
Chicken, Game Hens, Turkey & Duck 142
Beef, Lamb & Pork 190
Fish & Shellfish 236
Vegetables 266
Potatoes Every Day 304
Cakes, Cookies & Other Sweet Endings 330
Contributors 376
Index 378
No comments:
Post a Comment