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The Bone Garden
THE TWENTIETH ANNIVERSARY EDITION She looked like everyone’s grandmother: white-haired, plump, bespectacled, and kindly. Only Dorothea Montalvo Puente’s eyes, black and hard behind her glasses, hinted at the evil that lurked within. She was the rarest of murderers, a female serial killer—probably the most cold-blooded ever recorded in the annals of crime. This shocking story of the gruesome murder of seven men for profit comes from bestselling author William P. Wood, the Deputy D.A. who had earlier prosecuted Puente for drugging and robbing elderly people. He knew intimately the malice that coursed through her veins, and thought he had seen the last of this callous and calculating woman. But her chameleon-like deviousness helped her reappear as a sweet, benevolent landlord—and later allowed her to escape police custody as they stood in her yard surrounded by the gaping graves. The Bone Garden chronicles the discoveries that ignited a media firestorm and transfixed a nation, putting an entirely new face on evil in this country.
The Elements of Dessert
In The Elements of Dessert, renowned pastry chef Francisco Migoya, professor at The Culinary Institute of America, takes you on a guided tour through the innovative flavors, ingredients, and techniques in the thrilling world of desserts. He begins with the fundamental elements—such as mousses, doughs, and ganaches-- revealing in each recipe how to incorporate these building blocks into inventive, unforgettable delicacies. Chef Migoya then explores basic pastry methods and dessert and menu composition principles in 200 recipes and variations in the essential groups of pre-desserts, plated desserts, dessert buffets, passed-around desserts, and cakes and petits fours. Inspirational and instructive photographs display steps, techniques, and finished desserts.
The Barbecue! Bible 10th Anniversary Edition
Now the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of The Barbecue! Bible, the 900,000-copy bestseller and winner of the IACP/Julia Child Cookbook Award. Redesigned inside and out for its 10th anniversary, The Barbecue! Bible now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. A new section has been added with answers to the most frequently asked grilling questions, plus Steven's proven tips, quick solutions to common mistakes, and more. And then there's the literal meat of the book: more than 500 of the very best barbecue recipes, inventive, delicious, unexpected, easy-to-make, and guaranteed to capture great grill flavors from around the world. Add in the full-color, and it's a true treasure.
The Modern Cafe
This gorgeous, incredibly rich professional volume is full of expert guidance and master recipes for the launch and management of the Modern Cafe. With more than 150 full color photos and more than 250 recipes, this magnificent title will instruct and inspire, from hiring staff to getting the right equipment, from breakfast croissants to artisanal lunch sandwiches to truffles to go, from decor to sanitation, this book addresses every aspect of managing the casual, upscale modern cafe. The table of contents is as follows: Chapter 1: The Bakery; Chapter 2: The Pastry Shop; Chapter 3: The Savory Kitchen; Chapter 4: Beverages; Chapter 5: The Retail Shelf; Glossary; Bibliography; Resource List; Index.
Cook Like a Rock Star
If chefs are the new rock stars, Anne wants you to rock in your own kitchen! For Anne Burrell, a classically trained chef and host of Food Network’s Secrets of a Restaurant Chef (where she shares impressive recipes and smart techniques that anyone can master), and Worst Cooks in America (the show that transforms hopeless home cooks), being a rock star in the kitchen means having the confidence and ability to get a great meal on the table without a sweat. In her debut cookbook, she presents 125 rustic yet elegant recipes, all based on accessible ingredients, along with encouraging notes and handy professional tricks that will help you cook more efficiently at home. With Anne's guidance, eve...
The Bread Bible
Winner of the Gourmand World Cookbook Award, Best Bread Book Named a Best Bread Cookbook by Food & Wine The Bread Bible gives bread bakers 150 of the meticulous, foolproof recipes that are Rose Levy Beranbaum's trademark. Her knowledge of the chemistry of baking, the accessibility of her recipes, and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike. "Understanding" and "Pointers for Success" sections explain in simple, readable language the importance of various techniques and ingredients demonstrated in a recipe, providing a complete education in the art of baking, with thorough sections on types of flour, equipment, and other essentials. Easy-to-use ingredient tables provide both volume and weight, for surefire recipes that work perfectly every time. Recipes include bread made with yeast starters, quick breads, flatbreads, brioche, and much more. From ciabatta, semolina, rye, and sourdough breads to bagels, biscuits, crumpets, and pizza dough, The Bread Bible covers all the baking bases.
Planet Barbecue!
The most ambitious book yet by America’s bestselling, award-winning grill expert whose Barbecue! Bible books have over 4 million copies in print. Setting out—again—on the barbecue trail four years ago, Steven Raichlen visited 60 countries—yes, 60 countries—and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe. Welcome to Planet Barbecue, the book that will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. Planet Barbecue, with full-color photographs throughout, is an unprecedented marriage of food and culture. Here, for example, is how the world does pork: in the Puerto R...
Remarkable Service
As competition for customers is constantly increasing, contemporary restaurants must distinguish themselves by offering consistent, high-quality service. Service and hospitality can mean different things to different foodservice operations, and this book addresses the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. Chapters cover everything from training and hiring staff, preparation for service, front-door hospitality to money handling, styles of modern table service, front-of-the-house safety and sanitation, serving diners with special needs, and service challenges—what to do when things go wrong. Remarkable Service is the most comprehensive guide to service and hospitality on the market, and this new edition includes the most up-to-date information available on serving customers in the contemporary restaurant world.
Every Dish Delivers
For most of us, it's a daily question: What to cook? With Every Dish Delivers, you'll never need to ask yourself again, since Sandra Lee offers recipes for every single day of the year. From appetizers and sides (Artichoke Bottoms Filled with Tomatoes, Mozzarella, and Pesto; Melted Leek Mashed Potatoes) to main courses (Pesto Pork with Cucumber and Snap Peas; Sweet and Sticky Baby Back Ribs; Mayflower Cornish Hens with Roasted Potatoes) and desserts (Brown Sugar Banana Spice Cake; Blackberry-Merlot Chocolate Cake), these 365 affordable and delicious recipes will make planning your next meal simple, easy, and fun. Richly illustrated, Every Dish Delivers is guaranteed to help your family enjoy every bite and every day!
