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$34.62 $32.11 list($54.95)
1. The Sauce Bible : Guide to the
$18.87 $6.95 list($29.95)
2. Dishing with Style : Secrets to
$9.00 $4.99 list($12.00)
3. The Book of Garnishes
$12.89 $12.19 list($18.95)
4. Garnishing: A Feast for Your Eyes
$12.24 $8.60 list($18.00)
5. 366 Delicious Ways to Cook Rice,
$12.98 $6.49
6. Fondue It!: 50 Recipes to Dip,
$10.17 $5.85 list($14.95)
7. The Edible Flower Garden (Edible
$10.20 $10.05 list($15.00)
8. Fondue: Great Food To Dip, Dunk,
$13.57 list($19.95)
9. Food Art: Garnishing Made Easy
$19.95 $12.26
10. Entertaining Edibles : 50 Fun
$9.71 $4.00 list($12.95)
11. Fondues from Around the World:
$13.57 list($19.95)
12. The Art of Food Sculpture: Designs
$19.95 $12.00
13. The Fondue Cookbook
$25.17 $23.88 list($39.95)
14. Art of Garnishing
$14.93 $9.55 list($21.95)
15. Chinese Appetizers and Garnishes
$14.93 list($21.95)
16. Great Garnishes
$9.60 $3.60 list($12.00)
17. Book of Fondues
$9.71 $8.53 list($12.95)
18. Fantastic Food Decorating
$32.00 list($40.00)
19. More Edibleart : 75 Fresh Ideas
$10.17 $10.01 list($14.95)
20. The Everything Fondue Cookbook:

1. The Sauce Bible : Guide to the Saucier's Craft
by David PaulLarousse
list price: $54.95
our price: $34.62
(price subject to change: see help)
Asin: 0471572284
Catlog: Book (1993-05-28)
Publisher: Wiley
Sales Rank: 28435
Average Customer Review: 4.14 out of 5 stars
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Book Description

A complete contemporary reference on the subject of stocks and sauces, including complete instructions for creating ``arabesques'' of sauce paintings. Features anecdotes, miniature biographies regarding several major and minor contributors to modern cooking techniques as well as historical and linguistic references to specific dishes. Numerous sauces and accompaniments created by other culinary professionals are also included. ... Read more

Reviews (7)

3-0 out of 5 stars Inaccurate Facts
Everyone's heard the old adage about "where there's smoke, there's fire". If I discover inaccuracies in a text that I know are inaccurate, it makes me wonder how much of what is stated in the text about matters I don't know about is accurate!

Example 1: He states that a peppercorn when ripe is pink, and that is soaked in water to remove the pink shell to reveal the white peppercorn. This is not true. The "pink peppercorn" is not related to black pepper at all. (Ref: The Professional Chef, 5th Edition)

Example 2: He states that tomatoes were introduced into Italy in the 1600's. I had always heard that it was Thomas Jefferson who ate tomatoes when no one else would because tomatoes are related to the Deadly Nightshade (Belladonna) family and were generally thought toxic. Jefferson introduced them to the Italian Ambassador who brought them back to Italy in the 1700's.

Example 3: He gives a recipe for Chutney sauce which requires Mango Chutney as an ingredient. However, there is no Mango Chutney recipe in the book that I could find!

OK, Example 3 is an omission rather than an inaccuracy, and yes, I'm not positive which story in Example 2 is historically correct. But Example 1 alone would cause me to be skeptical, because it is so widely known that pink peppercorns are not a member of the black pepper family. Actually, white pepper is inside black pepper, and breaking off the outer shell reveals the white peppercorn. Green peppercorns are merely just that: green when they're ripe.

Also one recipe, I forgot which one, called for 1 Basil, and left out the unit of measure.

Haven't tried any of the recipes, but just reading through some of them, they appear to be fairly sound. The proof will be in the tasting.

DR

5-0 out of 5 stars It is the BIBLE
Knowledge, organization and clear. Excellent resource.

2-0 out of 5 stars Good Sauces--Bad book
The book presents hundreds of interesting sauces but is not organized in a way that allows you to know what sauce to use and when. Rather than index sauces to match foods, this book presents a small blurb of suggested foods next to each of 600+ receipies. For example, I opened the book at random to a sauces that was recommended for crab cakes. But if I wanted to prepare crab cakes and was looking for a sauce, I would have had to read past 200 pages and 300 recipies before I found this one. The publisher could have spent a few hundred dollars to create an index of sauces that would have increased the value of this book ten fold. Too bad they didn't.

5-0 out of 5 stars Not just your average 'recipe book' cookbook...
This book is more of a detailed textbook than a cookbook. It goes into a detailed history of how sauces developed over the last few centuries - dating all the way back to the Roman feasts. Better yet, it doesn't give mere recipes - it details the hows and whys of good sauce making.

This book may be too detailed for an amateur cook to use. It's not the sort of book that you simply take a recipe and use, not unless you're already well-skilled in the saucier's art. It does take the time to explain all the french cookery terms that make up the vocabulary of the text, and if you're willing to actually take the time to learn all the skills Chef Laurousse is teaching, you'll be a far better chef for it.

4-0 out of 5 stars An excellent recipe resource.
The book doesn't go into depth about anything but sauces. It has great pictures and good suggestions for professionals. I really like it. ... Read more


2. Dishing with Style : Secrets to Great Tastes and Beautiful Presentations
by RORI TROVATO
list price: $29.95
our price: $18.87
(price subject to change: see help)
Asin: 1400050405
Catlog: Book (2004-05-11)
Publisher: Clarkson Potter
Sales Rank: 24087
Average Customer Review: 5 out of 5 stars
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Reviews (2)

5-0 out of 5 stars "I'm vaKlempt!!!"
This author is one of the most stylish and honest chefs I've read in a long time. I've bought over 10 cookbooks in the last year, from holiday planning, little noshes to fancy restaurant cookbooks. None of them presents food this way before...the informal and the formal styles of presenting different recipes. Oy, what a concept! I'm vaklempt over this. I sent a copy to my daughter in Manhattan so that when my husband, Ira and I visit, she can cook one of those great recipes for us. (She better do the "dressed up style if she knows whats good for her).
This one definitely "dishes with style" and lots of it. I just can't say enough. Worth every penny.

5-0 out of 5 stars Best of the Bunch!
Out of all of the new-fangled and fancy cookbooks we've been bombarded with over the last few years, FINALLY, Rori Trovato has brought it all home for us in her new book "Dishing With Style."
She's not intimidating readers with what she can do, but rather, with what she knows we can ALL do. From planning an informal get-together, or entertaining the "boss," she's got it all in this book and in a language we can all understand. The pages are filled with beautiful photos of her unique and uncomplicated. sense of style.
Forget all of those "restaurant owners'" recipes that seem to need an exotic ingredient you've never heard of, or where to get them. This cookbook 's only assumption is that the reader shares the excitement of the simplicity with which great food can be prepared with fun new and different ways of presenting them. I think it gave me faith back in myself of actually being able to make a great meal.It showed me how to present it either "dressed up" or "dressed down"(and it looked like the picture!) Who knew that someone would finally be honest and fun about fabulous food?? I think that this book will become one of the top ten essential cookbooks for any and every kitchen. It's already become a staple in mine. I have already bought 3 for gifts. Pass it on. ... Read more


3. The Book of Garnishes
by June Budgen
list price: $12.00
our price: $9.00
(price subject to change: see help)
Asin: 0895864800
Catlog: Book (1986-09-01)
Publisher: HP Books
Sales Rank: 36598
Average Customer Review: 3.8 out of 5 stars
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Reviews (5)

4-0 out of 5 stars Great introduction.
In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Garnishes, starts with a brief presentation of the utensils necessary for the preparation of garnishes, and then presents recipe suggestions for all major types of food decoration, from savory garnishes to fruit and sweet garnishes. Two special sections at the end of the book are dedicated to the "how to"s of serving savory and sweet garnishes, respectively. Note that most garnishes are be edible - and this slim volume contains many great suggestions, from classics such as various fruit and vegetables cut into fans, carrots and cucumbers cut and curled in multiple other shapes, bacon rolls, radish roses, as well as pastry and chocolate garnishes, to less traditional variations like leek bows, potato and lemon baskets, lobster butterflies, lemon swans, onion waterlilies, mango hedgehogs and lime camelias. (The sole exceptions from the "edible" rule contained here are waxed and sugared flowers.)

From slivered almonds to zucchini twists, this collection of recipes is a great introduction to the infinite possibilities of dressing up a meal - and at a relative bargain price, to boot.

4-0 out of 5 stars Simple but Useful
This book is full of simple little ideas for sprucing up any dish. None of the garnishes are very difficult, but they contribute so much to the eye appeal of any meal, and subconsciously, they contribute to the taste. (If it looks good, your mind subconsciously tells you it is good.) I would definitely recommend this for anyone who wants to add just a little flair to their meals, but doesn't want to have to learn any fancy knife cuts or buy any special equipment/blades.

3-0 out of 5 stars Definitly for beginners!
This book considered is easy. When I take a glance at this book the garnishing techniques are often seen in dishes serve in regular restaurant. So to be honest this book isn't fill with glamour decoration. The garnishes are easy & you can make it yourself by looking at the first glance. Easy step by step guide with fully colored pictures. The level of difficulty for cutting and carving are none but surely helps to improve your food appearances. For those who know nothing about garnishing this book can be a starter. But for others that want fancy styles and more on 'how to garnish' better look some place else.

3-0 out of 5 stars Adequate for beginners
The garnishes presented in this book are very simple to make. However, they appear as though they are simple to make. Any advanced student or serious chef will undoubtedly be disappointed with the level of artistry within. Beginners will enjoy their first exploration of eye appeal using this book.

5-0 out of 5 stars Used this as a text book in Culinary Arts course
The book leaves nothing unsaid. The pictures make the garnishes very easy to make. A very good introduction to the subject. An excellent first book. ... Read more


4. Garnishing: A Feast for Your Eyes
by Francis Talyn Lynch
list price: $18.95
our price: $12.89
(price subject to change: see help)
Asin: 0895864762
Catlog: Book (1987-10-01)
Publisher: HP Books
Sales Rank: 26119
Average Customer Review: 4.33 out of 5 stars
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Reviews (6)

4-0 out of 5 stars Fun way to decorate food!
This book has a color photo of the finished item garnished with illustrations on how to do it and written instructions. There are lots of fun ideas for holidays and special occasions. The cabbage Christmas Tree & Pinapple Christmas Tree are fun. For Easter there are Eggheads, Chicks & Bunnies as well as a Jicama Bunny that you can do. My personal favorite is the Daikon & Pineapple Palm Tree! This is a good book on the basics to get you started creating some fun food decorations. Enjoy! :)

3-0 out of 5 stars Not Enough Illustrations
Not near enough illustrations of the how-to-do process and the items shown are not ones I would like especially.

5-0 out of 5 stars Food Should Taste AND Look Good!
This is great guide for anyone wanting to add some zest and visual appeal to the usually dull serving of food. Written by a professional, even cooks with no garnishing experience can create gorgeous decorations, presentations and centerpieces. This book is also great for parties and holidays. Taste is only one part of a memorable meal or buffet, attractiveness also counts! With the help of the many pictures found in this book, family and guests will swear that you were trained by a master decorator!

4-0 out of 5 stars Very concise for the apprentice.
I found that this book is very helpful for the novice/trainee in buffet garnishing. It has been of great help for me in training my staff in our hotel. The templates are a great aid for those that are somewhat artistically talented and have a natural ability to translate a picture to the actual food product in the practice of garnishing.

5-0 out of 5 stars Amaze your friends with your culinary artist skills!
Want to be the hit of the party? Buy this book! Everyone remembers the food after a party and this book will help you create memorable food art. Francis has shared his secrets and ideas to make an ordinary presentation an extraordinary presentation. With a few fruits or vegetables and some simple and creative cuts, this wonderful book can make you look like a culinary artist.

Francis gives great directions with color photos of the finished projects. At first I thought there is no way I can carve a swan, but I just did what he said and voila - I created a beautiful centerpiece on my first attempt. I never fail to get oohs and ahhs over the swans (and other garnishes) I make.

I've given my copy(ies) of this book to people that have shown tthat they would like to do the same things. If you want to add some pizzazz to the table - BUY THIS BOOK! ... Read more


5. 366 Delicious Ways to Cook Rice, Beans, and Grains
by Andrea Chesman
list price: $18.00
our price: $12.24
(price subject to change: see help)
Asin: 0452276543
Catlog: Book (1998-02-01)
Publisher: Plume Books
Sales Rank: 21830
Average Customer Review: 5 out of 5 stars
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Book Description

Andrea Chesman presents 366 creative and flavorful "natural gourmet" recipes using a wide variety of beans and grains, like basmati and jasmine rice, adzuki beans, amaranth, and quinoa. Organized by course and main ingredient, these dishes range from light and lively starters to hearty and soul-satisfying foods that stick to your ribs but not to your waistline.American favorites are well represented here, but adventurous cooks will be pleased to find ethnic cuisines dominating this mouthwatering collection, including such recipes as:
* Spicy Vegetable Couscous
* Pesto Pasta with Cranberry Beans
* Smoky Black Bean Burritos
* Jamaican-Style Rice and PeasThis wonderful addition to our 366 Ways series features foods that are among the most versatile and healthful in the human diet, not to mention absolutely delicious.
* Recipes are high in flavor, low in fat.
* Each recipe includes a detailed nutritional analysis, which counts calories, fat, percentage of calories from fat, protein, fiber, sodium, and calcium.
* Vegetarian dishes dominate the collection,but healthful variations include salmon, shrimp, and chicken.
... Read more

Reviews (5)

5-0 out of 5 stars Info on Beans
Regarding the "fart" comment earlier - beans have fiber, which moves waste out, avoiding cancers and other intestinal problems. There is actually less gas if people eat enough fiber regularly. Most people don't, so that is what causes gas in the system.

Combining beans and peas (also called legumes) with any kind of seed grain(whole wheat, rice, sesame, corn) results in complete protein. Adding a little dairy like yogurt to the mix, and you have all the possible amino acids. Peanuts, oddly, also are part of the legume family.

5-0 out of 5 stars Super book - demystifies beans and rice!
I'm a returning student and eating out was one of the things I had to give up to survive on my smaller budget. This cookbook helps because I can make meals that I like better than most restaurant food with little fuss and cheap ingredients. The recipes are easy to follow and the introductory content helped me understand the basics of bean preparation so I don't have to rely on over-priced, high-sodium content canned beans!

5-0 out of 5 stars A great book
There are many good bean books on the market, but this one is perhaps a cut above the rest. The recipes are easy, delicious, and plentiful. A great addition to your bean book collection, or the only one you'll want if you are creating one.

5-0 out of 5 stars Beans beans, they're good for your heart - so is this book!
Just make sure to open all the windows, cause you'll fart up a storm, and a deliciously supplied one at that!

5-0 out of 5 stars excellent!
This cookbook is an excellent resource for both vegetarians and meat eaters alike. Chesman writes in a very easy to read style and her recipes are delicious. Normally I can only find a few recipes in a cookbook I want to try, but there are dozens in this one I am dying to try. The nutritional information is an additional bonus. ... Read more


6. Fondue It!: 50 Recipes to Dip, Sizzle and Savor
by Silvana Franco, Amanda Heywood, Sylvana Franco
list price: $12.98
our price: $12.98
(price subject to change: see help)
Asin: 0762411570
Catlog: Book (2001-08-01)
Publisher: Courage Books
Sales Rank: 10315
Average Customer Review: 4 out of 5 stars
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Reviews (1)

4-0 out of 5 stars I can't wait to get it
I purchased this book for my cousin as a Christmas present this year. I looked at all of the recipes and decieded that I needed a fondue pot! My husband got me the fondue pot, now I must get this book. There is such a variety of things to make in this book from your basic cheese fondue to dishes I hadn't even thought of making in a fondue pot. ... Read more


7. The Edible Flower Garden (Edible Garden Series)
by Rosalind Creasy
list price: $14.95
our price: $10.17
(price subject to change: see help)
Asin: 9625932933
Catlog: Book (1999-03-01)
Publisher: Periplus Editions
Sales Rank: 77110
Average Customer Review: 4.75 out of 5 stars
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Amazon.com

Author Rosalind Creasy has written extensively on edible gardens: The Edible Herb Garden and The Edible French Garden are some of her past titles. The Edible Flower Garden focuses on plants that not only enhance recipes, but also turn the plate into a painting--a visual as well as gastronomic enterprise. For the reader who thinks such things are only for true gourmets or Metropolitan Home magazine aesthetes, one look at the photographs in this book will seduce you. The images are so beautiful and unusual as to be hypnotic: rose petals served as a bowl of ice cream (Rose Petal Sorbet); salads that look like wildflower meadows.

Creasy interviews Alice Waters of Chez Panisse about her use of flowers in meals at her famous Berkeley restaurant; Waters recounts the curious effect cooking with flowers has on diners. "The flowers are a fascination. People really focus on them and are curious." This curiosity stems from a cluster of superstitions: that all flowers are somehow poisonous, that beautiful things should not be touched or consumed, that vegetables are the sturdy, useful plants while flowers are "for show." Reading The Edible Flower Garden, I remembered the summer I forgot to pick my artichokes, and they basked in the sun long after they were ripe. One day I looked out and it was as if a spell had been cast: the ugly green artichoke scales were gone, transformed into blinding purple flowers. Color is always hiding somewhere, and it is wonderful to allow it to flourish, like Creasy does, in places where it is not expected. --Emily White ... Read more

Reviews (4)

5-0 out of 5 stars Stunning book
The photography in this book is stunning. The information in the book is extremely well done. I love the way the book is set up. The recipes come last and make you want all of the flowers necessary to make them. I make organic rose petal jelly, so I am always on the look out for rose recipes, the rose petal sorbet is great. It can be made as a sorbet or as an ice cream with a bit of tweaking. I have enjoyed chive flower butter, but the first batch I made was a tad potent. The chive flower imparts a much stronger taste in much less volume. The photos are full of great ideas to decorate with the flowers. I often put flowers in pasta and salad, but had certianly never thought of serving my rose butter in roses! Great book all the way around.

4-0 out of 5 stars Edible Flower Garden by Rosalind Cresy
I found the book beautifully illustrated and for the most part interesting and informative. I also found the book a bit vague and by no means comprehensive. I am a chef trying to acquire a colorful palate for my presentation but I did not find enough variety. I wondered why at least a list of more flowers wasn't included somewhere. Overall a very enjoyable book, especially the recepies.

5-0 out of 5 stars Create a Garden full of Edible Flowers
Use what is fresh. In this case, that means the flowers too! In The Edible Flower Garden, Rosalind Creasy shares and explains the beautiful world of cooking with colorful and tasty flowers.

Emphasis is given to creating gardens that will supply those flowers. It takes a lot of flowers for most recipes, so it is good to know how many of each to plant and when to harvest. While traditional herbal flowers like lavender and borage are included, there are also selections on vegetable flowers, as well as, some more unusual flowers like lilacs, apple blossoms and begonias.

I particularly enjoyed Ms. Creasy's experiences with Alice Waters of Chez Panisse and the edible flower gardens they create to supply fresh flowers for their world renowned restaurant.

Of course, the beautiful photos of the Edible Flower Canapes, the Pineapple Sage Salsa and the Rose Petal Sorbet weren't bad either.

5-0 out of 5 stars The Edible Flower Garden
I never thought I would crave flowers, but this book has made me turn a new leaf! Another great inspiration from the Edible Garden Series. This is a valuable reference book as it provides the essentials to a successful garden in a format that is consistent and easy to read. It includes a complete encyclopedia of edible flowers with beautifully detailed photos that are good enough to eat! The photos make it easy for the beginner to learn the names of edible flowers and to easily identify all varieties. The author takes great care in listing any poisonious varieties that might be mistaken as edible. This book also contains sections on Planting and Maintenance, and Pest and Disease Control. It's an all-in-one tool. I plan to order the entire Edible Garden series. As soon as I finish one book, I'm hungry for the next! ... Read more


8. Fondue: Great Food To Dip, Dunk, Savor, And Swirl
by Rick Rodgers
list price: $15.00
our price: $10.20
(price subject to change: see help)
Asin: 0688158668
Catlog: Book (1998-02-04)
Publisher: Morrow Cookbooks
Sales Rank: 4255
Average Customer Review: 4.5 out of 5 stars
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Amazon.com

There was a time in America (the dark ages of the 1960s andearly 1970s) when fondue was synonymous with cubes of white breaddipped in melted Velveeta. After a brief craze, fondue went the way oflava lamps, shag carpeting, and leisure suits, its pot and skewersretired to the back of a high kitchen cupboard where they're forgottenuntil the next garage sale. Now, however, fondue is making a comeback,and--like Barbie--it's gotten a whole new look. In Fondue, RickRodgers takes the three basic fondues--cheese, chocolate, and fried--and mixes in the flavors of the '90s--everything from sun-driedtomatoes to espresso. He even adds a fourth category, Asian fondue, forthose fat- and calorie-conscious cooks who prefer their food simmeredin broth. Swordfish Fondue with Tapenade Mayonnaise; Gingered Curry andCheddar Fondue; Vietnamese Beef Fondue with Rice Vinegar Stock andAnchovy-Pineapple Sauce--the '60s were never like this! InFondue, Rick Rodgers proves that, once again, it's hip to dip. ... Read more

Reviews (14)

5-0 out of 5 stars A "how-to" book made simple.
Like most people, my fondue pot was gathering dust on a high shelf in the hall closet. This book gives clear & easy recipes for appetizer and meal-size fondues, but also for desserts--something I had never attempted before. I recently made fondue for houseguests who were as tired as I was after a day of sight-seeing. It made for a perfect, easy meal as we sat around the table relaxing and talking about our adventures of the day. Thanks for a great time-saving book!

5-0 out of 5 stars Dip It Fun Food Cookbook
Rodgers is a prolific cookbook writer of all types and sorts, including his Christmas and Thanksgiving 101 books, as well as the more serious and magnificent cookbook on Vienna, et al Bakery.

This is focused on a comeback entry, fondue. Many of us from sixties and seventies went through the rage for this and had not thought of it for awhile. Now this resurrgence, and Rodgers provides us with a quality work to explore this new appetizer, main course and dessert entry.

He provides equipment section, that although brief is usuable and reliable info. Would have been nice to have photos and source info, but these aren't really that vital to this food venue.

His creativity in collected these recipes is what makes this book valuable: feast your fondue spear on such as: Sun Dried Tomato Pizza Fondue; Caribbean Edam and Habanero Chile Fondue; Rosemary Ragna Cauda with Vegetables; White Chocolate and Raspberry Swirl Fondue; and Double-Berry and Riesling Fondue.

Each is helped by a "What To Dip" box with many times dozen and more items suggested.

5-0 out of 5 stars No photos needed!!!
Since when are photos needed when the book is clear and as well written as this one? In my mind never.
This was my first book for fondue and frankly ALL the others books I either bought or looked at may have had photos but were so lacking in details, originality and interesting recipes I haven't used the two others I bought and haven't bought anymore. This book is simply the best fondue book you can buy, not only does it have good recipes it has clear instructions on how to use a fondue pot the differnt kinds of fondue pots as well as a comprehensive list of cheeses, breads, meats and other ingrediants good for fondue.
Anyone with a fundimental skill in cooking doesn't need a photo to know how to grate cheese or cut bread into cubes.

5-0 out of 5 stars A good book with easy recipes
I bought this book as a gift for my in-laws but of course read through it before I wrapped it. There were a lot of recipes that looked easy to make and sound delicious. I can't wait for their next fondue party!

2-0 out of 5 stars No Photos!
This book does not contain a single photograph, which is disappointing for a cookbook. The cover is actually different than what is on the site (a 1950's kitschy illustration). The recipes might be good, but the book itself is not inspirational. I sent it back and got Fondue by Petra Casparek, which is a much more appealing book with mouth-watering photographs. ... Read more


9. Food Art: Garnishing Made Easy
by John Gargone
list price: $19.95
our price: $13.57
(price subject to change: see help)
Asin: 0764319604
Catlog: Book (2004-02-01)
Publisher: Schiffer Publishing
Sales Rank: 143080
Average Customer Review: 5 out of 5 stars
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Reviews (1)

5-0 out of 5 stars A variety of truly elegant food garnishes
John Gargone's Food Art isn't for the quick cook who wants to produce garnishes in seconds: it's for the cook who wants a variety of truly elegant food garnishes to produce from scratch, from carved vegetable art to meat and vegetable displays and more. Yes, it's easy to do - but it won't be accomplished in seconds. FOOD ART's step-by-step color photos throughout provide exceptional embellishment on the techniques and fine art of carving and making garnishes. ... Read more


10. Entertaining Edibles : 50 Fun Food Sculptures for All Occasions
by Sidney Escowitz
list price: $19.95
our price: $19.95
(price subject to change: see help)
Asin: 1931543461
Catlog: Book (2004-03-28)
Publisher: Sixth&Spring Books
Sales Rank: 404046
Average Customer Review: 4 out of 5 stars
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Reviews (1)

4-0 out of 5 stars Food for Thought
I have never made garnishes before, but a friend of mine had recommended this book so I purchased it a couple weeks ago--and I love it! Since my husband is an avid fisher, I created the "Gone Fishin'" centerpiece for his birthday last week. It was a little challenging at first because I've never sculpted with fruit before, but with practice, I eventually felt more comfortable piecing the fruits together. My husband appreciated it because of the theme, and the kids loved it because it was fun to eat!

Some of the fruits tend to brown quicker, but i've found that rubbing lemon juice helps to slow the procecss. The book seems to have projects for all skill levels, but I prefer the easier ones like the penguin, alligator and reindeer because they're quick to make. ... Read more


11. Fondues from Around the World: Nearly 200 Recipes for Fish, Cheese and Meat Fondues, Oriental Hot Pots, Tempura, Sukiyaki, Dessert Fondues
by Eva Klever, Ulrich Klever
list price: $12.95
our price: $9.71
(price subject to change: see help)
Asin: 0812013719
Catlog: Book (1992-09-01)
Publisher: Barron's Educational Series
Sales Rank: 16412
Average Customer Review: 4.29 out of 5 stars
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Reviews (7)

5-0 out of 5 stars Recipies are as easy as they are delicious!
I found many amazing Fondue recipes in this book. My favorites are the Classic Fondue (always a hit); the Dill Fondue and the Toblerone Fondue. I throw a big fondue party every year, featuring four types of cheese fondue and two dessert fondues. The recipes in this book have never let me down. They are delicious and easy to prepare. This book is highly recommended.

5-0 out of 5 stars favorite Fondue Cookbook
This is my favorite Fondue cookbook, and you could tell if you saw the folded pages of my fav recipes. I have not tried even half of the recipes and am thoroughly pleased with this. I have not tried them, but them, but there are Asian inspired dishes to try.

I am wishing for a Raclette for Christmas, and there are also recipes for that grill in this book also. It is nice to know if I get my Raclette, I already have recipes.

Highly, Highly recommend this cookbook.

5-0 out of 5 stars Looks dork-tastic, but don't let that stop you
The pictures in this book are hilarious, because they are from another era, bless this little book's heart.

However, the recipes are quite wonderful and tasty. I have not tried anywhere near the 200 recipes. However, the ones I have tried are excellent! My favorite is the Toblerone Fondue. MMMM! Be sure to save extra room if that is dessert!

My friends love when I announce fondue night, and later they ask me for recipes when they host their own. With this book I have more than enough ideas for myself and to share.

Also, the book includes raclette recipes. I think that's nice, now that I have a raclette grill.

Bottom line is, don't let the pictures get you down or fool you, the recipes and fondue history in this book are great.

1-0 out of 5 stars what is the point?
ridiculous recipes. things I wouldnt feed to a dog. Get the williams sonoma recipe book.

4-0 out of 5 stars A great variety, but some of the recipes are VERY rich.
This book has a great variety of recipes, but I suggest trying them in smaller quantities to taste them first. We tried a cheese fondue and it was VERY rich. This book is published in Germany, so you can expect the tastes to be more German than American. ... Read more


12. The Art of Food Sculpture: Designs & Techniques
by Yuci Tan
list price: $19.95
our price: $13.57
(price subject to change: see help)
Asin: 0764314548
Catlog: Book (2001-12-01)
Publisher: Schiffer Publishing
Sales Rank: 227985
Average Customer Review: 4 out of 5 stars
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Reviews (1)

4-0 out of 5 stars A book for all levels
I have been in the food service industry for 18 years, and am always looking for new ideas. A friend told me about this book a month ago and I've been having fun with it ever since. There are so many original designs and instructions on how to create them. And many are easy enough for my kids to do. ... Read more


13. The Fondue Cookbook
by GinaSteer
list price: $19.95
our price: $19.95
(price subject to change: see help)
Asin: 0809224429
Catlog: Book (2000-05-01)
Publisher: McGraw-Hill
Sales Rank: 44571
Average Customer Review: 3.5 out of 5 stars
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Book Description

Fondue has enjoyed a rebirth of popularity among culinary trendsetters. This cookbook goes beyond the traditional bread-and-cheese routine--its 80 recipes feature fresh flavors from around the world, beautifully presented in mouthwatering color photos. The Fondue Cookbook is the perfect gift for hosts and hostesses, gourmet cooks, and even novice cooks.

... Read more

Reviews (2)

3-0 out of 5 stars Too much oil!
As a venerable kitchen toy junkie, I am always looking recipes to play with; so naturally when I was given a basic fondue set as a gift, I went straight to the bookstore to get a cookbook to go with it. I found this book to be beautifully photographed and drawing on all different types of cuisine, from exotic Indian and Thai to classic Swiss gruyere. However, the one drawback of this book is that most of the recipes are basically different meats cooked in oil with accompanying sauces. If this is what you are looking for, this is an excellent book for you. However, if you are looking for something a bit lighter without using so much oil, you may be disappointed.

4-0 out of 5 stars Pretty Good
This book contains some good ideas for different kinds of fondue. The only thing that is lacking are fondue recipes in which the food does not cook in oil. I have a few recipes of my own in which the meat is cooked in broth and was looking forward to finding out more. ... Read more


14. Art of Garnishing
by InjaNam, ArnoSchmidt
list price: $39.95
our price: $25.17
(price subject to change: see help)
Asin: 0471284742
Catlog: Book (1993-11)
Publisher: Wiley
Sales Rank: 260471
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15. Chinese Appetizers and Garnishes
by Su-Huei Huang, Wei-Chuan Publishing
list price: $21.95
our price: $14.93
(price subject to change: see help)
Asin: 0941676013
Catlog: Book (1982-06-01)
Publisher: Wei-Chuan Pub.
Sales Rank: 414140
Average Customer Review: 4.67 out of 5 stars
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Reviews (3)

5-0 out of 5 stars Aye aye aye aye aye
This book is incredible. I'm sure many are agree with that. It shows master techniques for transferring a plain meet, fruits and vegetables to a beautiful decoration that guarantee to impress and add appetite for those who see it. The way I see it this book is for a pro and banquets. But for home cook like me, this book is hard and only 10% chance I'm gonna make it. It has to be learn by patient and diligent for a best result. But for those home cook who have Michael Angelo talent then this book is must have. The pages are full with colored photos. The guidelines are pretty complicated to follow, not very detail and you have to use your own imagination. I recommend this book for anyone who wants to make a different for their food appearance and of course anyone who love to make food as an art.

5-0 out of 5 stars Gorgeous!
Although I'm not much of a fan of kidney or squid floral arrangements, the sheer beauty and creativity of this book gets one's own creative juices flowing. The specific tips are very helpful, and the results tremendous. Beginners may want this book to save for when they have gained precise knife skills, as the instructions are a bit cryptic. However, they may want to purchase it to save for when they are ready to tackle the incredible possibilities contained within. Professionals will be inspired by the photos. Beautiful work!

I did feel, however, that the section in the front of the book (all the dinners) was just a tease, and could be confusing to some with the way the garnishes were referred by page number for instructions. That space could have been used to present more garnishes!

4-0 out of 5 stars Flowery garnishings
One of the first things I noticed about this book was an incredible array of edible flowers, made from vegetables and meats of all kinds. Also included are a stunning range of other garnishes, from a fried noodle basket to easily carved swans to The Good Luck Dragon and Two Butterflies. Not all of the dishes pictured have instructions, but those that do are easy to follow and produce beutiful results. ... Read more


16. Great Garnishes
by Su-Huei Huang, Wei-Chuan Publishing
list price: $21.95
our price: $14.93
(price subject to change: see help)
Asin: 0941676218
Catlog: Book (1990-08-01)
Publisher: Wei-Chuan Pub.
Sales Rank: 350978
Average Customer Review: 4 out of 5 stars
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Reviews (4)

2-0 out of 5 stars not for the pro chef
the book has alot of ideas that are photographed step by step, but apart from a handful of ideas, the examples given are kitsch and outdated, great as a conversation piece at a boring home cocktail party, but for a pro chef - forgettaboutit.

5-0 out of 5 stars Exceptional vegetable carvings!!
The first few pages are garnishes by Tomi Carey, which are average to OK..but everything after that is superb!! If you have imagination, you can craft masterpieces by following the guidelines/samples in the book. But if you don't have an artistic bone in you, then find another basic beginers book. Excellent buy!

5-0 out of 5 stars Oh boy!
This book is all about challenge. Carving, carving and carving. For those of you who don't have any talent for this kind of work should skip it. But it also contains a simple decoration but beautiful such as flowers pots. Professional chefs who won awards wrote this book. They are showing incredible techniques and the results are worth to keep as a house decoration! But phiew, talk about myself trying to be at least near those result probably will take zillion of practices. Some of the carvings techniques have to use your own imagination because the guidelines aren't that detail. Example, carving a monkey! This is a hard book. The pages are full with colored photos. Bottom line is that this book is for those who want to be a pro or really love challenges. But for the rest this book is worthy as a collection.

4-0 out of 5 stars Beautiful and amazing
Most of these garnishes appear to be geared towards formal banquets...they are more like works of art than mere food. Although some explanations are given on how to create these beautiful creations, I doubt that the average person could even come close. Carrots carved into dragons, miniature nature scenes, the list goes on...all gorgeous, but if you're looking for a simple "how to" book, look elsewhere. ... Read more


17. Book of Fondues
by Lorna Rhodes
list price: $12.00
our price: $9.60
(price subject to change: see help)
Asin: 0895866676
Catlog: Book (1988-02-01)
Publisher: HP Books
Sales Rank: 68849
Average Customer Review: 3.29 out of 5 stars
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Reviews (7)

4-0 out of 5 stars Good for Hot Pot Too
This book has served me well for both fondue and Mongolian hot pot meals. I would agree that it isn't a book for beginners, as you have to improvise a bit to get exactly what you want. . . but it is good for providing a jumping off point. For those who like to cook meats in broth instead of oil, the book has several simple and tasty recipes for dipping sauces spread throughout the book.

4-0 out of 5 stars Great introduction.
In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Fondues, starts with a brief introduction of the equipment necessary for fondue-making, and then presents recipe suggestions for all major types of fondues, from cheese to dessert fondues. Special chapters are dedicated to deep-fried fondues, accompaniments, seafood fondues, vegetable fondues, hotpots, vegetable dips and fruit dips. There are also menu suggestions for starters, main courses, accompaniments and desserts; and the book ends with six suggestions for complete menus built around the recipes described here. Classics such as fondue Bourguignonne, Swiss fondue and mushroom fondue appear next to unique dishes such as anchovy mayonnaise, blackcurrant cassis fondue, crab and cheese dip, Drambuie cream fondue, hot berry compote, marshmallow cream fondue, praline fondue, raspberry cream, peppermint fondue, spiced plum puree, fruity duck fondue, and wine and cherry sauce.

From aioli, almandine trout and almond clusters to yellow bean sauce and yogurt dressing, this collection of recipes is a great introduction to the endless possibilities of making a meal out of food dipped into hot oil or a delicious sauce - and at a relative bargain price, to boot. Also recommended: This series' installments on French provincial cooking, and on crepes and omelets.

5-0 out of 5 stars Great Book for a Narrow Cooking Category
I think some people expected a two-book 1,000 page volume about how to do Fondue when they got this book. For $10 this book is outstanding as every single recipe has color photos and good instructions. I have made 50% of the fondues in the book for entertaining and there was not one that I served to guests that didn't stop all other conversation and make the party a hit. So far, all of the recipes have been unbelievably delicious and unique. This was my first experiment with "The Book Of..." cooking series and made me look at the other 50 or so titles. The book assumes that you have some basic knowledge of cooking.

3-0 out of 5 stars Nice pictures, Easy to follow recipes
I think this book is good but a bit confusing if you are new to fondue. I was new to fondue and I actually bought this book because it has gorgeous and simple photos and recipe pages. It has a picture of the completed product at the top and step by step photos next to the instructions. I liked that simplicity a lot. However, I found that it didn't explain the basics of fondue in a detailed enough way for me. Because it has so many dip and sauce recipes, I was confused as to what fondue meant...or what a fondue process was...Having said all that, I do still believe it is one of the best photographed and simply laid out books. The recipe & photos are all on one page, it has step by step pictures next to the recipe steps. I enjoy looking at this book and using it now that I understand the basics of fondue better. Some of the recipes are really elaborate and multi stepped - like "go bake these cookies and then make this sauce so you can dip them in" Others are simple.

2-0 out of 5 stars Don't buy, not too informative
This book does have alot of different dips, but not much info on how to have a fondue "party". It doesn't explain in detail the equipment you need or how to set everything up. The only good thing about the book is that there are lots of pictures for preparation and presentation of the dips. ... Read more


18. Fantastic Food Decorating
by Emanuela Caldirola, Sergio Barzetti
list price: $12.95
our price: $9.71
(price subject to change: see help)
Asin: 0806955139
Catlog: Book (2001-10-01)
Publisher: Sterling Publishing
Sales Rank: 285343
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Book Description

Apples carved into graceful swans, vegetables lovingly shaped into roses, and a watermelon "scalloped" and adorned with carved fleur de lis: every one of these splendid morsels is almost too beautiful to eat! For a special meal that looks as delicious as it tastes, take out the knives, scoops, slicers, and parer and transform the food into art. Instead of everyday carrot curls, cut them into tiny hearts that blossom from watercress stems. Why put out a pat of butter, when you can mold it into wreaths and watering cans filled with flowers? Add ringlets of lemon to a fish dish or to the side of a glass. For a breathtaking centerpiece, form an ice mold embedded with flowers. And, for the finale: a three-tiered cake that looks fresh from the garden with sugar lilies of the valley on the bottom, peach-colored hyacinths in the middle, and classic daisies gathered on top!
... Read more


19. More Edibleart : 75 Fresh Ideas for Garnishing
by David PaulLarousse
list price: $40.00
(price subject to change: see help)
Asin: 0471176397
Catlog: Book (2000-08-11)
Publisher: Wiley
Sales Rank: 521870
Average Customer Review: 3.5 out of 5 stars
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Book Description

Praise for More Edible Art
"More Edible Art is the book we've been missing. The art of garnishing seems to have faded in recent decades, whereas in the time of Escoffier, many dishes were named by their garnishes. We must thank Chef Larousse for reviving this art. His book is fully comprehensive and contains beautiful photographs, with many ideas for garnishing that will transform a simple dish into a masterpiece."
--Pierre Gouirand, President Auguste Escoffier Foundation, Musée de l'Art Culinaire

"Even an old clam shack cook (like me) could not help but be enchanted by David's passionate, entertaining, and technically thorough treatment of this inspired culinary art form."
--Jasper White, author of Cooking from New England, Lobster at Home, and 50 Chowders

"Right after I started reading More Edible Art, I used several of the practical garnishes. The accolades I took credit for belong to David Larousse!"
--Chef Brennan Hurley, Arts Club, Washington, D.C.
... Read more

Reviews (4)

3-0 out of 5 stars Some good points, some bad points
Beginners may have trouble following the drawings in this volume. The drawings were a disappointment when compared to the gorgeous photography in the center of the book. I also think Mr. Larousse was overly ambitious in presenting garnishes which require little or no skill next to those which are more involved or demanding. The sheer number of "old" ideas make the professional chef bored, and the more complex items will only serve to frustrate the beginner. The work itself is flawless, but much is lost in the translation.

1-0 out of 5 stars expectations not met
I was extremely disappointed with the book for the following reasons:

The instructions were written as one paragraph rather than in steps and there are about two hand drawn diagrams accompanying the instructions for a garnish. Perhaps a professional chef can follow the instructions for complex cuts, but I could not since there weren't enough diagrams. There should have been numbered pictures that goes with the instructions. And there should have been a lot more diagrams. One diagram showing cutting on a mandolin was wrong -- the object being cut was shown in the wrong position so that you could not achieve the result using the diagram for guidance. An improvement would to use photographs instead of hand drawnings.

It also seemed that some garnishes were duplicates. That is it appeared that you read or seen the garnish covered before with little differentiation.

The tools should have been photographed rather than hand drawn since I could not make out enough detail so that I go out and buy a specific tool. It would been better if the author told you the part number and where you could buy the tool. I think there were a handful of referenced websites in the back.

Some offerings I have seen on PBS such as Yan Can Cook which are easier to follow seeing a video than the subject book.

The only good thing about the book were photographs for some of the finished products.

IHMO, I do not think that this book is worth buying.

5-0 out of 5 stars Amazing mukimono.
I have known Chef David Larousse for many years, and I remember when he completed his first book, Edible Art. This revision is quite gorgeous, and one can see how he has moved his craft along after more than fifteen years. The photography and illustrations are fabulous as well. A must-have for every chef, especially those who use vegetable and fruit carving now and then.

5-0 out of 5 stars WOW ! DAVID'S DONE IT AGAIN
I am not a professional chef but I like food garnishing as a hobby ,to liven up dinners and impress guests.I have collected every book on food garnishing that I can find and I was very pleased with this one .I recommend this book to the novice as well as the seasoned garnisher it covers many projects with easy to understand instructions and drawings.One of my favorites that I learned from this book is the turnip sunflower.I would like to also thank David Larousse for sharing his talent and hopefully he will continue writing more great books in the future. ... Read more


20. The Everything Fondue Cookbook: 300 Creative Ideas for Any Occasion
by Rhonda Lauret Parkinson
list price: $14.95
our price: $10.17
(price subject to change: see help)
Asin: 1593371195
Catlog: Book (2004-09-30)
Publisher: Adams Media Corporation
Sales Rank: 24738
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Book Description

If you've been looking for a way to spice up your parties or add some variety to your family meals, The Everything(r) Fondue Cookbook is just what you need!

Packed with hundreds of creative fondue ideas for appetizers, main courses, and desserts, this crowd-pleasing cookbook from Rhonda Lauret Parkinson will satisfy any crowd, offering a wealth of helpful preparation tips, as well as the skinny on the do's and don'ts of this decadent treat.

The Everything(r) Fondue Cookbook offers a variety of delicious recipes, including:

Tempting appetizers, such as "Crab Rangoon" Fondue
Irresistible main courses, such as Poached Chicken in Wine with Sweet Herbs
Delicious vegetarian fare, such as Oriental Vegetable Salad with Mediterranean Dressing
Scrumptious desserts, such as Tiramisu with Cream

For party time or anytime, The Everything(r) Fondue Cookbook is your all-in-one guide to saying can do to fondue! ... Read more


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