Ship to Shore 1 (Caribbean Charter Yacht Recipes)

Ship to Shore 1 (Caribbean Charter Yacht Recipes) Review

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Ship to Shore 1 (Caribbean Charter Yacht Recipes) Feature

680 recipes from 65 Chefs!

A fascinating and intriguing collection of closely guarded recipes from luxury yacht galleys. Every recipe has been created with easy to find basic ingredients. The Caribbean charter yacht chefs now share their treasured recipes for elegant and easy meals you can make at home. From breakfasts to lunches, appetizers to mouth watering main dishes to delicious desserts. Now you can enjoy the best....on land or sea. You'll taste the Caribbean.

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Lobel's Meat and Wine: Great Recipes for Cooking and Pairing

Lobel's Meat and Wine: Great Recipes for Cooking and Pairing Review

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Lobel's Meat and Wine: Great Recipes for Cooking and Pairing Feature

When it comes to meat, the Lobel family of New York is recognized as the prime purveyor and authority. Whether it's beef, pork, lamb, poultry, or game, they know not only how to choose it, but also the very best ways to prepare each cut. Here they describe and integrate the flavors of wine and reveal which of its components are the most food-friendly. And then there are nearly 100 recipes. From the easy-to-prepare rib steaks, marinated in Pinot Noir, to the delicious surprise of a gratin of chicken and Gruyre cheese cooked in Bourgogne blanc, each recipe gives detailed wine notes and, where appropriate, butcher's notes and make-ahead tips. Lobel's Meat and Wine is a cut above.

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Recipes in Wine Country

Recipes in Wine Country Review

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Recipes in Wine Country Feature

The cookbook that goes with everything.

Recipes from Wine Country is uniquely organized by wine variety. Over 120 recipes are sorted by wine varieties, including reds, whites, sparkling and ice wines.

Each chapter opens with an entertaining introduction to the wine highlighting its main features, and is followed by recipes for all four seasons.

Once a particular wine has been chosen, cooks can access a variety of recipes that suit the wine. For example, for a light spring dish, choose the classic, full-bodied Merlot with the Rosemary Chicken Breast. In the cold season, match it with hearty beef and sage medallions.

The recipes and combinations are plenty and match a wide range of wine favorites.

Enjoy these scrumptious pairings:

• Riesling: spring menu, Chicken with Four Peppercorn Crust
• Gamay Noir: summer menu, Wine country Spareribs
• Chardonnay: autumn menu, Turkey Breast Noisette with Chardonnay Grape Stuffing
• Merlot: spring menu, Merlot Mushroom Soup
• Cabernet Sauvignon: spring menu, Rocket Salad
• Ice Wine: Creme Brulee Tart.

From appetizers to main courses to decadent desserts, Recipes From Wine Country lets you entertain with confidence and ease.

(20051101)

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The Occidental Tourist: More Than 130 Asian-Inspired Recipes

The Occidental Tourist: More Than 130 Asian-Inspired Recipes Review

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The Occidental Tourist: More Than 130 Asian-Inspired Recipes Feature

Presents a collection of recipes for dishes that combine American tastes and creativity with Asian flavors, including black tea-soaked roast chicken, honey and spice-scented pork ribs, East Indian chickpea smash, and green onion noodle cakes.

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Wolfgang Puck's Modern French Cooking for the American Kitchen : Recipes from the Famed Beard Award-Winning Owner of Spago

Wolfgang Puck's Modern French Cooking for the American Kitchen : Recipes from the Famed Beard Award-Winning Owner of Spago Review

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Wolfgang Puck's Modern French Cooking for the American Kitchen : Recipes from the Famed Beard Award-Winning Owner of Spago Feature

Wolfgang Puck has become one of this country's most famous chefs, known for a cooking style in the tradition of such French masters as Paul Bocuse, Michel Guerard, and Roger Verge, but with one important difference: Puck's acclaimed recipes were developed in America, using American ingredients in accordance with American tastes. In fifteen chapters, this new paperback edition of Puck's popular Modern French Cooking for the American Kitchen combines the best of classic French methods with the freshest ingredients to create imaginative, delicately flavored, attractive dishes. The recipes are simplified and clearly explained for ordinary home cooks. Culinary definitions and illustrated cooking techniques precede the recipes. Seasonal menus are also included. Wolfgang Puck is more in the public eye than ever: the publication of this book coincides with the opening of three more of his restaurants, Spago Palo Alto, Spago Chicago, and Chinois Las Vegas.

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White Dog Cafe Cookbook: Multicultural Recipes And Tales Of Advenutre From Philadelphia's Revolutionary Restaurant

White Dog Cafe Cookbook: Multicultural Recipes And Tales Of Advenutre From Philadelphia's Revolutionary Restaurant Review

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White Dog Cafe Cookbook: Multicultural Recipes And Tales Of Advenutre From Philadelphia's Revolutionary Restaurant Feature

Recipes and tales of adventure from the Philadelphia Revolutionary Restaurant. The White Dog Cafe has an international reputation for its creative menus and its commitment to social responsibility. Contains more than 250 recipes for White Dog favourites along with a collection of the Cafe's culinary adventures, with illustrations.

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Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill

Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill Review

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Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill Feature

R. W. Apple, Jr., of The New York Times credits third-generation Alabamian Frank Stitt with turning Birmingham into a "sophisticated, easygoing showplace of enticing, southern-accented cooking." His southern peers think his cooking may have a more profound sense of place than any of theirs. His food is rustic and homey, but sophisticated in method.

Now, Alabama's favorite son has written a long-awaited cookbook that features his enticing Provençal-influenced southern food. More than 150 recipes range from the traditional--Spicy Green Tomato and Peach Relish, Spoonbread, and Pickled Shrimp--to the inspired--Slow-Roasted Black Grouper with Ham and Pumpkin Pirlau and Pork Loin with Corn Pudding and Grilled Eggplant. Desserts such as Bourbon Panna Cotta and Sweet Potato Tart with Coconut Crust and Pecan Streusel elevate the best of the South for cooks everywhere.

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