Wine Production

Wine Production
Keith Grainger & Hazel Tattersall | 2008-01-01 00:00:00 | Blackwell Publishing Ltd | 152 | Cooking
Wine Production
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Rezepte aus dem Auenland

Rezepte aus dem Auenland
Beregil von Gondor | 2002-01-01 00:00:00 | Heel | 129 | Cooking
Seit vielen Jahrzehnten entfuhrt J.R.R. Tolkien mit seinen Meisterwerken "Der kleine Hobbit" und "Der Herr der Ringe" die Leser in die wunderbare Welt der anruhrendsten und sympathischsten Figuren der Literaturgeschichte. Die Hobbits sind uber alle Massen gesellig, singen gerne und sitzen noch viel lieber an einer reich gedeckten Tafel - und das bevorzugt mindestens sechs Mal am Tage. Die auenlandische Kuche ist einfach, landlich und deftig - Pilze, Krauter, Fleisch und vor allem Susspeisen stehen auf der Speisekarte ganz oben. Leider war Tolkien in seinen Werken nicht sehr detailgenau in der Beschreibung der einzelnen Speisen, die Autoren des neuen SPACE VIEW-Special fuhren daher kenntnisreich seine Darstellungen weiter und prasentieren 30 leicht nachzukochende Rezepte aus dem Auenland, werfen einen Blick in die Speisekammer der Hobbits, beschreiben ihre Brauche und Feiern, geben Anleitung zum Rauchkringelblasen, unterbreiten die besten Ratsel bei Tisch usw.
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Good Housekeeping: 100 Best One-Dish Meals

Good Housekeeping: 100 Best One-Dish Meals
Anne Wright | 2003-10-28 00:00:00 | | 0 | Cooking
One hundred delicious and nutritious illustrated recipes for single-dish feasts enable busy home cooks to put dinner on the table in record time. "A Selection of the Good Cook Book Club.
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The Book of Sushi,1995

The Book of Sushi,1995
Kinjiro Omae, Yuzuru Tachibana | 1988-01-01 00:00:00 | Kodansha International | 132 | Cooking
Discover how to enjoy the sushi shop with savoir-faire, how to become a connoisseur, and even how to make and serve this intriguing, delightfully refreshing dish in your own home.

Sushi, that so typical Japanese food, has a history going back to prehistoric times. Over the centuries it has been refined into a surprising number of variations, from the simplest everyday fare--such as tuna wrapped in vinegared rice and crisp vitamin-rich nori seaweed--to elegant and imaginative sushi created for festive occasions. The centerpiece of this book is Edomae-zushi, the delicate, natural, fresh variety first made in Tokyo in the early nineteenth century and now popular throughout the world.

The sushi shop, with its scrubbed wooden counter and fillets of raw fish sleeping in refrigerated cases right before the diner's eyes, is a memorable experience in itself but faced with such variety--and the special vocabulary of the sushi world--how and what does one order, how does one truly appreciate it? The answers are all here. The reader of The Book of Sushi will come to understand the basics of what the sushi chef must learn during his long apprenticeship: how fish and other seafoods are carefully selected, the season when certain species are at their best, how the fish and rice and other ingredientssome fresh from the mountains rather than the sea--are prepared in the most tasteful and tasty way. Here, too, are the utensils and techniques, fully illustrated, of sushi making and an assessment of the nutritional value of this marvelous, low-calorie source of vitamins and healthy, uncontaminated protein.

The focus is always on the traditional--the best sushi--and with this beautifully illustrated book as a guide, the reader will know not only how to enjoy the sushi shop with savoir-faire, how, in fact, to become a connoisseur, but how to make and serve this intriguing, delightfully refreshing dish at home. Whether you're a near connoisseur or virtual novice, there's always more to learn about sushi. The Book of Sushi is jammed with tips on how to make these succulent morsels yourself, or order them like a veteran at a sushi bar. Learn to tell at a glance if fish is really fresh. Learn just what the sushi master's training entails. Learn just how good for you this dish really is. There's just one drawback: the more you learn about sushi, the more you'll probably start liking it. You may find sushi getting to be a habit. This is a guide for the lover of sushi, whether eating in restaurants or preparing it at home.
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Now We are Cooking - 43 Authors in the Kitchen

Now We are Cooking - 43 Authors in the Kitchen
| 2001-01-01 00:00:00 | | 126 | Cooking
43 internationally known authors share more than a hundred recipes in a simple and fun cookbook you will enjoy for years! While these authors tempt our imaginations with their books, they tempt themselves in the kitchen. Everything from simple homey, comfort food prepared in a few minutes to exciting, innovative recipes and exotic food from around the world, this eBook will become a treasured addition to any kitchen! Now they’ve decided to share their culinary secrets with you.

It’s like the cherished and collected church and community cookbooks of yesteryear.
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Culinary Taste: Consumer Behaviour in the International Restaurant Sector

Culinary Taste: Consumer Behaviour in the International Restaurant Sector
Donald Sloan | 2003-01-01 00:00:00 | Butterworth-Heinemann | 256 | Cooking
Provides wide-ranging insight into the nature of culinary taste as expressed in commercial restaurant settings * Evaluates the influence on culinary taste of a variety of factors such as: social class, gender, health awareness, marketing and geography * Considers the importance of understanding these issues for business management and for success in the hospitality industry today Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry. With a foreword from Prue Leith, restaurateur, author, teacher, and prolific cookery writer and novelist, and a list of well-known and respected international contributors from the UK, France, Australia and Switzerland, this text discusses the issues involved from a multitude of angles, illustrating how an understanding of such factors can aid successful restaurant management.
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Fondues. Gu KuchenRatgeber

Fondues. Gu KuchenRatgeber
Angelika Ilies | 2002-01-01 00:00:00 | Grafe und Unzer Verlag | 67 | Cooking
Schlemmen und dabei ganz fur seine Gaste da sein, das geht bei keinem Gericht so perfekt wie bei einem Fondue. Die Rezepte fur Klassiker und neue Fondue-Hits mit Fett und Bruhe, raffinierte Dips und Beilagen stehen daher ganz unter dem Motto: aufspiesen und geniesen.
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Aus einem Topf: einfach raffiniert

Aus einem Topf: einfach raffiniert
Cornelia Schinharl | 1993-01-01 00:00:00 | Munchen : Grafe und Unzer | 67 | Cooking
kostliche Suppen, herzhafte Eintopfe, gefullte Gemuse und uberraschende Desserts
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The Book of Miso

The Book of Miso
William Shurtleff; Akiko Aoyagi | 2001-01-01 00:00:00 | Ten Speed Press | 284 | Cooking
From the authors of THE BOOK OF TOFU comes this updated tribute to miso. One of Japan s most beloved foods for over a thousand years, miso is a cultured, high-protein seasoning perfectly at home in recipes within and beyond the boundaries of Asian cuisine. Available in a range of flavors, colors, textures, and aromas as varied as that of the world s fine cheeses and wines, miso makes a delicious addition to stocks, stews, dressings, casseroles, and desserts. With traditional Japanese recipes like Miso Soup with Potato, Wakame, & Tofu; Eggplant with Sesame & Miso Sauce; as well as those more familiar to the Western palate—Tostadas, Quiche Nicoise with Miso, and Boston Baked Soybeans with Brown Rice and Miso
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Hackfleisch

Hackfleisch
| 2008-01-01 00:00:00 | Naumann und Goebel Verlag | 264 | Cooking
Hackrolle, Hackstrudel, Hacktorte, Hackfleisch-Pie - regionale und internationale Klassiker beweisen: Hackfleisch ist die ideale Basis fur die schnelle Kuche. Unkompliziert in der Zubereitung und vielseitig kombinierbar wird aus Hackfleisch in Verbindung mit Krautern, Gewurzen, Reis, Nudeln und Gemuse ein herzhafter Eintopf, ein aromatischer Auflauf, eine mediterrane Tarte, eine pikante Fullung oder eine kostliche Sauce.
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