This latest edition of Bartending For Dummies features over 1,000 drink recipes in an A-Z format with clear, easy-to-follow instructions. This 4th Edition also provides: Detailed information on how to properly stock a bar Expanded coverage on making exotic frozen/blended specialties, specialty coffees, and hot toddies Tips on creating unique punches and even non-alcoholic drinks Helpful information about experimenting with the latest flavored rums and vodkas including apple, blackberry, blueberry, cherry, grape, mango, and watermelon Fun, new ways to garnish, rim, and serve drinks like a master mixologist The latest tips and advice on curing hangovers and hiccups Advice on choosing the right and latest glassware and mixers New recipes covering the hottest shooters such as After Five, Candy Corn, Jelly Bean, and more A new section on festive holiday cocktails such as the Grinch and Candy Cane Martini

Number one for over five months with The Naked Chef, the bestselling, brilliant Jamie Oliver is back with a brand-spanking-new book to accompany a second cracking BBC TV series. 作者简介： Jamie Oliver started cooking in his parents' pub when he was eight years old. He has worked with many of the biggest names in British cooking, including Antonio Carluccio, and Rose Gray and Ruth Rogers of the River Cafe. His first series of The Naked Chef on BBC2 grabbed the attention of millions of viewers; the accompanying book stayed at number one in the bestseller charts for over five months. This is his second book.

Award-winning chef Nancy Silverton has conquered the gourmetworld as the original dessert chef at Spago and founder of thecelebrated La Brea Bakery. Her recipes are legendary, innovative,and delicious. However, in the last few years, there has been agreat shift in cooking toward the Home Meal Replacement (HMR),better known as “takeout.” It’s impossible to spend hours in thekitchen after a hard day’s work, so more people are buying preparedfoods and frozen meals, compromising taste for convenience.Realizing that people’s hectic workdays don’t afford everyone thetime to re-create her epicurean triumphs, Nancy has come up withthe perfect solution

Thai food is a vibrant cuisine, famed for its sharp, fresh flavors.Bursting with variety, its dishes may be chile hot, zesty with lime,or creamy with coconut. The diverse choices that Thai cookingoffer are due to the regions of Thailand offering different methodsof cooking and types of dishes according to their climate, history, and culture. This book will introduce you to all these exciting stylesFrom pad thai to pork dumplings, angler fish kabobs to hot and soursoup, there are 38 recipes to awakenyour palate and let you begin tomaster the secrets of creating great-tasting Thai-style food.

Simply Soup is a celebration of great home-made soup with a huge variety of recipes to choose from. It shows not only how easy soups are to prepare, but also what a wide range of ingredients can be used to make them. There are simple everyday soups made from staple ingredients, many of which are a meal in themselves, as well as light and refreshing broths. You'll also find more sophisticated creations, using delicious ingredients from all over the world - indulge yourself in the feast of flavours and textures. This book is beautifully illustrated with simple step-by-step instructions, making it a pleasure to use and an indispensable volume in any cook's kitchen.

A comprehensive, must-have guide to beverage service includingwine, beer, and spirits The Sommelier Prep Course is the ultimate resource for anyaspiring sommelier, bartender, or serious wine lover. It includessections on viniculture and viticulture, Old World and New Worldwines, beer and other fermented beverages, and all varieties ofspirits. Review questions, key terms, a pronunciation guide, maps,and even sample wine labels provide invaluable test prepinformation for acing the major sommelier certificationexams. For each type of beverage, author Michael Gibson covers theessential history, manufacturing information, varieties available,and tasting and pairing information. He also includes sections onservice, storage, and wine list preparation for a fullunderstanding of every aspect of beverage service. An ideal test prep resource for anyone studying for certificationby The Court of Master Sommeliers, The Society of Wine Educators,or The International Sommelier Guild An excellen

his exhaustively researched book provides you with a fascinating introduction to the world's most renowned beers. Including key 'acts and figures, The Complete Guide to Beer is an indispensable mpanion to anyone who enjoys this traditionally popular beverage. Includes more than 200 of the finest beers from around the globe, om Belgium's trappist monasteries to America's microbreweries. Each beer is accompanied with color photography, historical information, and detailed tasting notes describing the beer's appearance, style, and unique flavors.

Included in this pocket guide are five chapters full of exciting and mouth-watering cocktails. Each recipe is illustrated in full color with clear instructions to guide you through the preparation to the final drink. sophisticated classics contemporary classics sparkling cocktails liqueur cocktails mocktinis.

This book holds all the secrets to opening and running asuccessful inn. It gives you guidelines for choosing a profitablelocation and describes a day in the life of the average inn owner.You can find information about how to write up a business plan,what to include on you Web site, what "house rules" you need to setup to keep your guests and your investment safe, and how to useyour own personal touch to make your inn unique.

30 recettes de confitures gourmandes et de chutneys originaux,au fil des saisons : configelée de framboises à la rose, chutney depoivron à la coriandre, confiture de mirabelles au gingembre confitou confiture de citron de Menton… servies par la plume et lesphotos de Valérie Lhomme. Quelques conseils pratiques, de bons produits et un peu d’attentionsuffisent pour réussir ses confitures et surtout moderniser l’idéequ’on s’en fait !

Satisfying between-meal hunger is about having lots of great ideas for all occasions, and these simple recipes are all displayed in appealing pictures to tempt your taste buds. Included in these pages are brilliant breakfast bites, irresistible party morsels, no-fuss TV snacks, and well-balanced ideas for healthy light meals.

The Book of Tea was written by Okakura Kakuzo in the early20th century. It was first published in 1906, and has since beenrepublished many times. - In the book, Kakuzo introduces the termTeaism and how Tea has affected nearly every aspect of Japaneseculture, thought, and life. The book is noted to be accessibile toWestern audiences because though Kakuzo was born and raisedJapanese, he was trained from a young age to speak English; andwould speak it all his life, becoming proficient at communicatinghis thoughts in the Western Mind. In his book he elucidates suchtopics as Zen and Taoism, but also the secular aspects of Tea andJapanese life. The book emphasises how Teaism taught the Japanesemany things; most importantly, simplicity. Kakuzo argues that thistea-induced simplicity affected art and architecture, and he was along-time student of the visual arts. He ends the book with achapter on Tea Masters, and spends some time talking about Sen noRikyu and his contribution to the Japanese Tea Ceremony.

Tempt your taste buds with hearty and satisfying vegetarian fare. Fill up and feel good with meat-free food. A vegetarian diet is by its very nature, healthy and nutritious and a great way to include a variety of fresh and flavoursome vegetables in your meals without having to try too hard! Impress your friends and family with the creative and delicious recipes inside this book,

FoR THE ITALIANS，ANTIPASTI ARE ABOUT CONVIVIALITY—DISCUSSING LIFE OVER A PLATE OR TWO OF SIMPLE BUT APPETIZING FOOD，AND SHARING IT WITH FRIENDS。ANTIPASTI MAY BE NO MORE THAN TAsTY FINGER FOOD TO GO WITH A GLASS OF WINE，OR THEY CAN BE LARGER DISHES THAT MAKE UP AN ENTIRE MEAL。 THE RECIPES LEND THEMSELVES TO INFORMAL GET，TOGETHERS AND ARE IDEAL FOR FEEDING A CROWD。MANY OF THE DISHES CAN BE pUT TOGETHER IN MINUTES：OTHERS CAN BE PREPARED WELL IN ADVANCE，USUALLY FROM INGREDIENTS THAT YOU ARE LIKELY TO HAVE IN THE FRIDGE OR STORE CUPBOARD。YOU CAN SPEND MORE TIME WITH YOUR GUESTS AND LESS IN THE KITCHEN—A PERFECT WAY OF EATING FOR PEOPLE'WITH BUSY LIFESTYLES。

To coincide with the forthcoming 26-part PBS TV series,"Jewish Cooking in America with Joan Nathan", this companion volumeincludes all the recipes to be demonstrated on the shows--35 ofwhich have never before been printed. 100+ photos illustrations.