Personal Chef
5 Reasons to Hire an Atlanta Personal Chef by Rahul Patgaonkar
If you live in the Atlanta area, why not consider hiring a personal chef? If you think hiring Georgia chefs is too hoity-toity, you may be surprised to discover that more people than ever before are opting to hire a chef for at least some of their meals. Here are five reasons why:
1. Atlanta personal chefs can save you money.
Yes, it seems counter intuitive, but you can actually save money when you hire a chef in Georgia. Think about how much money you spend each week picking up take-out, going out to dinner, and buying groceries at the store. Chances are, you and your spouse spend more than the cost of having a chef prepare five days worth of customized meals in your own home.
2. A chef can save you time.
Most people think that in-home chefs come to your home every day. In truth, they usually come one day each week and prepare five days’ worth of meals at once. They then package and store the other dinners so that all you have to do is reheat and serve. Imagine the time you can save – time that isn’t spent running to the store or piling the family in the car to go grab a bite.
3. A chef for hire can reunite the family.
Well, the chef herself doesn’t reunite the family, but gathering together for a family meal goes far in helping family members stay connected. With careers, errands, extracurricular activities, and time spent with friends, it’s all too easy to spend for family members to scatter to the four winds. With a personal chef, you can spend what little time you have together enjoying good food and catching up with one another.
4. A personal chef brings nutrition to the table.
All too often, nutrition takes a backseat to convenience. Personal chefs provide convenience without sacrificing nutrition. By using the best and freshest ingredients, you can work with a personal chef to come up with menu ideas that are both delicious and nutritious.
5. A party chef takes the stress out of entertaining.
Whether you’re having a Dinner Party for six or a brunch for sixteen, private event chefs in Atlanta can be a godsend. They can whip up exquisite meals that your guests will find memorable, and you can concentrate on ensuring that everyone has a good time. Private party chefs have the experience needed to create dishes that complement one another, as well as the ability to execute those dishes to perfection. If you need other help for the party, such as servers or bartenders, a personal chef should be able to provide you with reliable referrals.
Once you look into the costs and benefits of hiring a personal chef, you’ll quickly see that she will not only make your life easier, but will also make your life better.
About the Author
Rahul Patgaonkar is a CEO of Ruchira Foodz.Please log onto http://ruchirafoodz.com for more information
Dr. Conrad Murray Trial DAY 3, MJ’s personal chef testifies
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Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker $73.95 … |
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Keurig My K-Cup Reusable Coffee Filter $14.95 K-Cup Adapter for B40 Elite, B50 Ultra, B60 Special Edition Keurig brewer / Allows you to use any gourmet ground coffee desired in your Keurig brewer… |
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Ratatouille [Blu-ray] $21.50 Studio: Buena Vista Home Video Release Date: 11/06/2007 Run time: 111 minutes Rating: G… |
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Koolatron KWC-4 Coca-Cola Personal 6-Can Mini Fridge $41.25 Koolatron Coca – Cola Personal Cooler / Warmer provides storage and temperature control for food and beverages. Cool or warm your food and drinks easily. The Coca-Cola Personal Cooler / Warmer looks like a small refrigerator and is perfect for the car, boat or home. It holds up to six 12-oz. cans of soda or beer. It operates on 12V DC or 110V AC with an AC adaptor. Cools food and drinks to 32 degr… |
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Haier HNDE03VS 3.3-Cubic Foot 2 Door Refrigerator/Freezer, Black Cabinet VCM Door $160.29 Get the most out of a compact refrigerator/freezer. This two door 3.3 cubic ft. model features a separate True-Freezer compartment that can get as cold as a full size unit. You can store perishables comfortably in the refrigerator compartment that includes a crisper and interior light for easy location of your items…. |
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Cuisinart CWC-800 8-Bottle Private Reserve Wine Cellar, Stainless Finish $149.99 Thermoelectric cooling system in a compact storage design maintains the ideal temperature to retain signature bouquet, flavor and body of wine and champagne. Operates quietly using very little energy, without the noise and vibration of other wine coolers. Electronic touchpad and blue LED display let you set and monitor the temperature from 39 degrees -68 degrees F. With the soft interior lighting … |
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Camp Chef HWDS Triton Hot Water Heater $119.63 The Triton Hot Water Heater provides the hot shower you need and want when you’re on the road or camping, as well as hot water for camp side cooking and cleaning, in seconds from a standard garden hose. Simple to use, the Triton attaches to a standard hose and ignites instantly when you turn on the water to deliver hours of hot water. Producing 1.5 gallons of hot water a minute, the Triton feature… |
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‘Cook’ Hand Painted Freestanding Sign $15 Inspire your favourite chef with this cute sign that would look perfect in any kitchen! A freestanding sign that can be displayed on any flat surface such as a work top or shelf. Individually hand painted, you can chose which colors you require (see our colour options thumbnail), to make the sign truly personal. Could also be easily mounted to a wall if required. 8cm tall; 12mm thick. Made from high quality Plywood. |
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12 SeasonsUnder the Florida Sun $6.82 Twelve Seasons Under the Florida Sun is as much about the chefs who contributed to it as it is the food they cook. Formal dinners, summer picnics, holiday buffets – the meals here run the gamut and every reader is sure to find something that appeals to their taste buds. Whether an experienced restaurant chef, a school-trained culinarian, a career-changer or just a life-long cook, the chefs in this book give you a glimpse into what drives them and what inspires them, as well as tips and clear instructions on how to re-create their dishes in your own kitchen or if you prefer, a way to reach them to allow them to do it for you.Fresh, high quality ingredients combined with experience and the proper technique, served to you with style and personality by eight different personal chefs who have very individual approaches to their menus.Seasonal cooking is about using what’s good and fresh and available right now. Not frozen, not canned, not grown somewhere else and shipped in. This really isn’t a new concept; home cooks with gardens have cooked with what was available for generations. Cooks without a home garden can find high-quality ingredients at the supermarket and if they are willing to drive a tiny bit farther and find one of those roadside produce markets, they can cook with local flavor without any of the weeding.Personal chefing is, well, personal and it varies from chef to chef as well as from client to client. This book and these recipes within give you a glimpse into the inner workings of the chefs as they build a meal for you.See you in the kitchen! |
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200 Low-Carb Slow Cooker Recipes: Healthy Dinners That Are Ready When You Are! $11.01 Ah, the wonders of a slow cooker. After a long, hard day you can walk in the door and the aroma of a hot, home-cooked meal fills the air. You don’t have to do that fast tango from fridge to pantry to stove and back again. It’s nearly as good as having a personal chef! But for the low-carb dieter, traditional slow cooker recipes can be a problem. Many of them depend on potatoes, noodles, rice, and starchy canned soups. And if you’ve tried to make up your own slow cooker recipes, you may have found the results less than compelling—too often the food can be mushy, water-logged, and bland.Fortunately, with 200 Low-Carb Slow Cooker Recipes, you can use your slow cooker and follow your low-carb diet, too!Come home to: Tuscan Chicken • Kashmiri Lamb Shanks • Teriyaki-Tangerine Ribs • Chicken Minestrone • Orange Rosemary Pork • Chipotle Brisket • Firehouse Chili • Thai Chicken Bowls • Braised Pork with Fennel • Pizza Stew • MortyÆs Mixed Meat Loaf • Low-Carb Slow Cooker PaellaBut that’s not all! The gentle, even heat of a slow cooker makes it the perfect way to cook many different kinds of foods. You’ll make low-carb party treats like Hot Crab Dip and Glazed Chicken Wings, and snacks like Smokin’ Chili Peanuts and Curried Pecans. It’s the superior way to cook incredible sugar-free desserts like Mochaccino Cheesecake and Maple-Pumpkin Custard. And you’ve never had moister, more tender seafood than my Lime-Basted Scallops or Lemon-Mustard Salmon Steaks. Plus, every recipe lists the calories, protein, fiber, and usable carbs per serving, so you’ll not only be in control of your life and your time, you’ll be in control of your diet as well.So go ahead, plug in your slow cooker, and look forward to coming home to a fabulous low-carb supper tonight!Best-selling author Dana Carpender was startled to discover that |
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200 Low-carb Slow Cooker Recipes $17.95 <DIV><DIV>Ah, the wonders of a slow cooker. After a long, hard day you can walk in the door and the aroma of a hot, home-cooked meal fills the air. You donAEt have to do that fast tango from fridge to pantry to stove and back again. ItAEs nearly as good as having a personal chef!<P>But for the low-carb dieter, traditional slow cooker recipes can be a problem. Many of them depend on potatoes, noodles, rice, and starchy canned soups. And if youAEve tried to make up your own slow cooker recipes, you may have found the results less than compelling — too often the food can be mushy, water-logged, and bland.<P>Fortunately, with <I>200 Low-Carb Slow Cooker Recipes</I>, you can use your slow cooker and follow your low-carb diet, too! <P> <B>Come home to:</B><BR>Tuscan Chicken * Kashmiri Lamb Shanks * Teriyaki-Tangerine Ribs * Chicken Minestrone * Orange Rosemary Pork * Chipotle Brisket * Firehouse Chili * Thai Chicken Bowls * Braised Pork with Fennel * Pizza Stew * MortyAEs Mixed Meat Loaf * Low-Carb Slow Cooker Paella<P>But thatAEs not all! The gentle, even heat of a slow cooker makes it the perfect way to cook many different kinds of foods. YouAEll make low-carb party treats like Hot Crab Dip and Glazed Chicken Wings, and snacks like SmokinAE Chili Peanuts and Curried Pecans. ItAEs the superior way to cook incredible sugar-free desserts like Mochaccino Cheesecake and Maple-Pumpkin Custard. And youAEve never had moister, more tender seafood than my Lime-Basted Scallops or Lemon-Mustard Salmon Steaks. Plus, every recipe lists the calories, protein, fiber, and usable carbs per serving, so youAEll not only be in control of your life and your time, youAEll be in control of your diet as well.<P>So go ahead, plug in your slow cooker, and look forward to coming home to a fabulous low-carb supper tonight!</DIV> |
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300 Low-Carb Slow Cooker Recipes: Healthy Dinners That Are Ready When You Are $12.92 New – Ah, the wonders of a slow cooker. After a long, hard day you can walk in the door and the aroma of a hot, home-cooked meal fills the air. It’s nearly as good as having a personal chef! But for the low-carb dieter, traditional slow cooker recipes that call for potatoes and starchy canned soups can be a problem. Fortunately, 300 Low-Carb Slow Cooker Recipes lets you use your slow cooker and follow your low-carb diet, too! This new, expanded version contains 100 new recipes. Come home to: Tus |
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300 Low-Carb Slow Cooker Recipes: Healthy Dinners That Are Ready When You Are $12.92 Used – Ah, the wonders of a slow cooker. After a long, hard day you can walk in the door and the aroma of a hot, home-cooked meal fills the air. It’s nearly as good as having a personal chef! But for the low-carb dieter, traditional slow cooker recipes that call for potatoes and starchy canned soups can be a problem. Fortunately, 300 Low-Carb Slow Cooker Recipes lets you use your slow cooker and follow your low-carb diet, too! This new, expanded version contains 100 new recipes. Come home to: Tu |
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5024 E. McDowell $204.34 This unique story cookbook reveals every recipe created by legendary chef Nick Ligidakis. It is a collection of over 500 original recipes in a motivational story about the personal failures and accomplishments of a man who used his imagination and courage to make his dream a reality. |
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5024 E. McDowell: A Man’s Journey Into Culinary Exploration $2.75 Used – This unique story cookbook reveals every recipe created by legendary chef Nick Ligidakis. It is a collection of over 500 original recipes in a motivational story about the personal failures and accomplishments of a man who used his imagination and courage to make his dream a reality. |
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52 Weeks of Proven Recipes for Picky Kids $0.99 Used – Is mealtime a challenge at your house? Have you spent hours on a gourmet dish only to hear your children say, Is this what were having for dinner? Yuck! Jill McKenzie has made of career of providing healthy, kid-friendly meals for the most finicky of eaters. With six picky eaters of her own, she has also been a personal chef to families with young children and knows what it takes to create nutritious foods that kids (and their parents!) will love. The result is more than 100 mom-tested re |
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52 Weeks of Proven Recipes for Picky Kids $8.99 New – Is mealtime a challenge at your house? Have you spent hours on a gourmet dish only to hear your children say, Is this what were having for dinner? Yuck! Jill McKenzie has made of career of providing healthy, kid-friendly meals for the most finicky of eaters. With six picky eaters of her own, she has also been a personal chef to families with young children and knows what it takes to create nutritious foods that kids (and their parents!) will love. The result is more than 100 mom-tested rec |
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A Corpse in the Soup $6.01 Identical twin sisters Goldie and Godiva take a wild and funny romp through the glitzy world of TV chefs – in search of a killer.When Godiva Olivia DuBois, a.k.a. G.O.D. – an advice columnist from Beverly Hills – takes her niece Chili to a taping of the TV cooking show Flirting with Food she’s selected from the audience as a food taster – and winds up in the hospital with food poisoning. Chili’s mother, Goldie Silver, an ‘aging hippie’ living in Alaska, already sensed trouble through a psychic bond with her twin and immediately hopped on a plane to California.Together these two wisecracking amateur sleuths try to solve the ‘who’s sabotaging the cooking show’ mystery – with the help of their 80 year old mother Flossie and their Uncle Sterling – both former Vaudeville magicians. Godiva develops a personal interest in handsome Chef Caesar Romano, the star of the show, who just happens to need a new assistant. Chili – already an experienced sous chef – is offered the position but her chance at stardom may be short-lived, because someone wants to eliminate Caesar, the reigning Gourmet Gladiator champion, from the upcoming competition.When this year’s glitzy tournament begins, rivalry quickly turns to murder. Romano is arrested for the crime, and the sisters set out to prove he’s innocent. Can they stir up the cooking pot to flush out the real killer without getting into too much hot water? |
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A Corpse in the Soup $4.99 Identical twin sisters Goldie and Godiva take a wild and funny romp through the glitzy world of TV chefs – in search of a killer.When Godiva Olivia DuBois, a.k.a. G.O.D. – an advice columnist from Beverly Hills – takes her niece Chili to a taping of the TV cooking show Flirting with Food she’s selected from the audience as a food taster – and winds up in the hospital with food poisoning. Chili’s mother, Goldie Silver, an ‘aging hippie’ living in Alaska, already sensed trouble through a psychic bond with her twin and immediately hopped on a plane to California.Together these two wisecracking amateur sleuths try to solve the ‘who’s sabotaging the cooking show’ mystery – with the help of their 80 year old mother Flossie and their Uncle Sterling – both former Vaudeville magicians. Godiva develops a personal interest in handsome Chef Caesar Romano, the star of the show, who just happens to need a new assistant. Chili – already an experienced sous chef – is offered the position but her chance at stardom may be short-lived, because someone wants to eliminate Caesar, the reigning Gourmet Gladiator champion, from the upcoming competition.When this year’s glitzy tournament begins, rivalry quickly turns to murder. Romano is arrested for the crime, and the sisters set out to prove he’s innocent. Can they stir up the cooking pot to flush out the real killer without getting into too much hot water? |
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A Painter’s Kitchen: Recipes from the Kitchen of Georgia O’Keeffe $11.48 New – This new edition of a bestselling cookbook features an attractively designed cover and new foreword by award-winning chef and cookbook author Deborah Madison. Margaret Wood was Georgia O’Keeffe’s personal chef. |
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A Painter’s Kitchen: Recipes from the Kitchen of Georgia O’Keeffe $12.28 Used – This new edition of a bestselling cookbook features an attractively designed cover and new foreword by award-winning chef and cookbook author Deborah Madison. Margaret Wood was Georgia O’Keeffe’s personal chef. |
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A Personal Chef Cooks: Recipes from a Decade of Lower Fat Cooking $14.45 New |
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A Personal Chef Cooks: Recipes from a Decade of Lower Fat Cooking $2.85 Used |
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A Personal Chef Cooks: Recipes from a Decade of Lower Fat Cooking $2.84 Cheryl Y. Mochau,Paperback, English-language edition,Pub by Authorhouse |
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A Return to Cooking $6.24 Used – Often consumed with business decisions and staffing issues, four-star chef Eric Rupert sometimes asks himself: “When do I get to cook?” This book is Ripert’s personal quest for the answer to that question; a journey in four different seasons to four different locales to “cook the landscape” and “cook from the guts.” |
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A Rich Man for Dry Creek (Dry Creek Series #4) $4.95 Money Can’t Buy EverythingTiny Dry Creek, Montana, was the last place on earth personal chef Jenny Black would come to find a husband — and a wealthy playboy was the last man on earth she’d find appealing. But when her employer’s son caught her off guard with a kiss, Jenny didn’t have a prayer of resisting him! Fed up with jet-set gold diggers, Robert Buckwalter III was on the lookout for a faithful female who’d settle for a simple lifestyle out here in God’s country. Jenny fit the bill — and Robert was willing to trade his fat wallet for a little help from the man upstairs to win her over . . . |
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A Survival Guide for Culinary Professionals $24.95 Well Done! A Survival Guide for Culinary Professionals is a lively, easy-to-read book that is full of anecdotes and useful information for the busy student or professional. Chapter One focuses on evaluating whether or not the reality of being a culinary arts professional measures up to the reader’s dream, and what the reader sees in the future. It introduces the Seven Guiding Principles that are the core of all the survival guides. Chapter Two asks readers to look at how they function in their personal and professional lives. It discusses time management and efficiency, and directs readers to evaluate how they feel when performing different activities. Chapter Three discusses personal organizational styles and gives practical tips from colleagues in the field on everything from prioritizing to making lists to using organizers. Chapter Four gives strategies from professionals for conflict resolution, anger management, gender bias, and cultural diversity as well as other topics related to surviving in the high-stress restaurant kitchen. Relieving stress is the objective of Chapter Five. Stress relievers such as exercise, diet, and meditation are discussed. Chapter Six directs readers to take a holistic look at their lives and personal habits to avoid the pitfalls of overeating, overdrinking, and succumbing to the physical ailments that often accompany the physical nature of culinary jobs. Fellow professionals talk about the right way to lift, bend, and stand, when to get off your feet, and strength training. Chapters Seven, Eight, and Nine feature tips from the trenches for everyone from the master chef to the grillardin (grill chef) to the banquet chef, the caterer, and the pastry chef. Chapter Ten focuses on diverse opportunities available to culinary arts professionals such as working as an executive chef, on yachts, and in spas. Chapter Eleven covers interviewing, salary negotiations, retirement planning, and taxes, and Chapter Twelve features chef-ow |
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A Taste of Heritage $25 Chef Joe Randall and Toni Tipton-Martin showcase the rich heritage of African-American cooking in this authentic collection of 300 recipes. Drawn from Joe Randall’’s personal recipes, the book also includes recipes from chefs who have worked with Randall’’s A Taste of Heritage Foundation, including Edna Lewis and Patrick Clark. African-American cooking has evolved over more than 200 years to become a sophisticated and distinctive cuisine. More than just soul food, African-American cuisine has become world class. Experience Catfish Stew with Cornmeal Dumplings, Southern Fried Quail, or Crepes with Country Fried Apples. Geared to the home cook, the recipes are also enhanced by a section of menus, complete with wine selections. The final section introduces readers to the stories and menus of the prominent African-American chefs who contributed to the book. |
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A Year in My Kitchen: A Collection of Recipes Inspired by the Seasons and Based on a Culinary Toolbox of Inventive Flavorings $83.99 Used – Captivating chef Skye Gyngell inspired the Food Network and “New York Times Style” magazine to tell her story. Her beautiful cookbook, A Year in My Kitchen, is as inspiring as its author. Interweaving personal narrative and 100 seasonal recipes that make food sing, the book highlights dishes such as warm asparagus with herb mayonnaise (spring), peppers Piedmontese (summer), griddled scallops with sweet potato puree with tamari, maple syrup and chilli (autumn), and slow-cooked pork belly w |
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A Year in the Country $29.94 New – A personal chef and Navy wife, Samantha Rigsbee resides in Clinton County, New York. Currently living at Fort Sam Houston, Texas, with her husband and daughter, she will be returning to her beloved North Country home in June. Inspired by the serene Adirondack mountains and pristine Lake Champlain, she offers her first book, A Year in the Country. |
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A Year in the Country $29.94 Used – A personal chef and Navy wife, Samantha Rigsbee resides in Clinton County, New York. Currently living at Fort Sam Houston, Texas, with her husband and daughter, she will be returning to her beloved North Country home in June. Inspired by the serene Adirondack mountains and pristine Lake Champlain, she offers her first book, A Year in the Country. |
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Abita Beer, Cooking Louisiana True: Recipes by Celebrated Chefs plus the History, Culture and Customs of Louisiana’s Favorite Brew $99.98 The Abita Brewing Company of Abita Springs, Louisiana has published a new cookbook that will have beer lovers everywhere raising their glasses in celebration. Louisiana’s favorite beer, Abita, and Louisiana’s favorite pastime, cooking and eating great food, come together in “Abita Beer: Cooking Louisiana True”.Includes over 60 recipes, each one with beer as an ingredient, from New Orleans most celebrated chefs and restaurants, including:Chef Emeril LagasseChef Susan Spicer, BayonaChef Tory McPhail, Commander’s PalaceChef Paul Prudhomme, K-Paul’sChef Brian Landry, Galatoire’s RestaurantDickie Brennan’s Palace Cafe & Bourbon HouseChef John FolseChef Poppy TookerRalph Brennan’s Bacco & Redfish GrillChef Donald Link, CochonChef Bob Iacovane, CuveeChef Kim Kringlie, Dakota…and dozens more!The 184 page hardcover book includes over 80 photographs by renowned New Orleans photographer Jackson Hill of Southern Lights Photography. Every recipe contains Abita Beer as an ingredient. Marcelle Bienvenu, noted cookbook author and food columnist tasted and tested the recipes in the book and contributed many from her own personal collection.”Abita Beer: Cooking Louisiana True” is also a great coffee table book with chapters about the history of beer in New Orleans, the beer making process and valuable tips on pairing beer with food, selecting proper beer glassware and educating your beer palate. Anyone who enjoys Abita Beer and classic Louisiana cooking will find many delicious reasons to enjoy “Abita Beer: Cooking Louisiana True”. |
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Adrianne Le N $42.56 New – Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Adrianna Therese Le n (born March 15, 1987) is an American singer-songwriter, chef, personal fitness trainer, model and actress. She is the co-founder and lead vocalist of the rock band Caught Crimson. Le n began writing songs for the Emmy award-winning soap opera General Hospital. Le n went on to have a role as the punk rock teen Brook Lynn Ashton, which earned h |
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Adrianne Le N $42.56 Used – Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Adrianna Therese Le n (born March 15, 1987) is an American singer-songwriter, chef, personal fitness trainer, model and actress. She is the co-founder and lead vocalist of the rock band Caught Crimson. Le n began writing songs for the Emmy award-winning soap opera General Hospital. Le n went on to have a role as the punk rock teen Brook Lynn Ashton, which earned |
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Adrianne Le N $42.54 Used – Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Adrianna Therese Le n (born March 15, 1987) is an American singer-songwriter, chef, personal fitness trainer, model and actress. She is the co-founder and lead vocalist of the rock band Caught Crimson. Le n began writing songs for the Emmy award-winning soap opera General Hospital. Le n went on to have a role as the punk rock teen Brook Lynn Ashton, which earned |
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Advanced Professional Pastry Chef $70 Desserts are at once the ultimate indulgence of the fine diner and the ultimate test of a pastry chef’s culinary skill. An elegant dessert not only provides perfect closure to a memorable meal, but also showcases a chef’s unique powers of preparation, execution, and presentation. Culinary students and serious home bakers alike require an authoritative guide to the increasingly sophisticated pastries that are served in the world’s best restaurants. The Advanced Professional Pastry Chef offers nearly 650 such recipes, revealing new and favorite techniques to today’s generation of pastry professionals.A companion to Master Chef Bo Friberg’s classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, this comprehensive collection is ideal for second-year courses in baking programs at culinary schools, as well as for accomplished chefs in personal or professional kitchens who want to keep abreast of contemporary trends. Chef Bo begins with elegant decorated cakes, describing the myriad complications and variations, then moves on to creating individual pastries and plated, frozen, and low-calorie desserts. He presents a special chapter on wedding cakes, which includes valuable information on the corollary business aspects, such as calculating size and determining cost. Other chapters address the rich world of charlottes, custards, Bavarian creams, mousses, soufflés, modernist desserts, and holiday favorites. Most importantly, in this advanced volume, Chef Bo offers clear, concise instructions, reinforced with line drawings and step-by-step photographs, of advanced decorating techniques, sugarwork, and chocolate artistry, as well as marzipan figures. Recipes include: Opera CakePetite Chocolate and Brandied Cherry PastriesMilk Chocolate Marquise with Finger Banana Center and Red Currant SauceCinnamon Semifreddo Venizio with Coffee Bean CrispsDate-Stuffed Saffron-Poached Pears with |
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Advanced Professional Pastry Chef $70 Desserts are at once the ultimate indulgence of the fine diner and the ultimate test of a pastry chef’s culinary skill. An elegant dessert not only provides perfect closure to a memorable meal, but also showcases a chef’s unique powers of preparation, execution, and presentation. Culinary students and serious home bakers alike require an authoritative guide to the increasingly sophisticated pastries that are served in the world’s best restaurants. The Advanced Professional Pastry Chef offers nearly 650 such recipes, revealing new and favorite techniques to today’s generation of pastry professionals.A companion to Master Chef Bo Friberg’s classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, this comprehensive collection is ideal for second-year courses in baking programs at culinary schools, as well as for accomplished chefs in personal or professional kitchens who want to keep abreast of contemporary trends. Chef Bo begins with elegant decorated cakes, describing the myriad complications and variations, then moves on to creating individual pastries and plated, frozen, and low-calorie desserts. He presents a special chapter on wedding cakes, which includes valuable information on the corollary business aspects, such as calculating size and determining cost. Other chapters address the rich world of charlottes, custards, Bavarian creams, mousses, soufflés, modernist desserts, and holiday favorites. Most importantly, in this advanced volume, Chef Bo offers clear, concise instructions, reinforced with line drawings and step-by-step photographs, of advanced decorating techniques, sugarwork, and chocolate artistry, as well as marzipan figures. Recipes include: Opera CakePetite Chocolate and Brandied Cherry PastriesMilk Chocolate Marquise with Finger Banana Center and Red Currant SauceCinnamon Semifreddo Venizio with Coffee Bean CrispsDate-Stuffed Saffron-Poached Pears with |
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Alfred Portale Simple Pleasures: Home Cooking from the Gotham Bar and Grill’s Acclaimed Chef $34.95 When you imagine the quintessential New York City restaurant, one name comes to mind: Alfred Portale’s Gotham Bar and Grill. The same is true when you think of the top American restaurants:Gotham has been one of our most cherished culinary institutions for two decades.Led by executive chef and co-owner Alfred Portale, Gotham has been honored with four consecutive New York Times three-star reviews and has resided among the Zagat Survey’s top five New York City restaurants for more than ten years. Known for Portale’s defining modern American cooking, impeccable service, and soaring space, Gotham was recently named “Most Outstanding Restaurant” in the nation by the James Beard Foundation.But what does Portale cook when he’s not working? In Alfred Portale Simple Pleasures, one of our most accomplished chefs invites you to taste the sublime and surprisingly easy-to-prepare, restaurant-quality dishes he serves to friends and family at home.The 125 recipes include home versions of Gotham classics as well as new recipes straight from Portale’s home kitchen. They’re all simple enough for any home cook, and spectacular enough to impress anyone who tastes them.At the center of Alfred Portale Simple Pleasures are elemental main courses such as Roast Cod with a New England Chowder Sauce, Filet Mignon with Madeira Sauce, and Sautéed Chicken Breasts with Button Mushrooms and Sage. Pick one, then build a meal by pairing it with recipes from the chapters of salads, starters, and small plates; soups, sandwiches, and pizzas; pasta and risotto; side dishes; and desserts.Along with the recipes, Portale offers pairing suggestions for building a menu, variations for adapting recipes according to season and personal taste, and flavor-building instructions on how to accent a dish with extravagant extras such as caviar or everyday additions such as flavored oils. In other words, home cooks will learn how to add a Gotham-inspired twist to |
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Amelia’s Kitchen $27.25 Amelia’’s Kitchen is a celebration of cooking at home where delicious, comforting and distinctive Italian recipes mingle with cuisines of various cultures. A bounty of straightforward, healthy, and tasty eclectic dishes prepared in the personal fashion of an Italian mother in her little home kitchen. Relaxed, exciting and a friendly Italian home where generous plates of food and an abundance of hospitality always encourages unexpected guests to stop by to join the family at the dinner table. Amelia’’s ability to cook and teach has contributed to her being a successful personal chef, caterer and known culinary teacher of adults and children. |
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Ans Tze Zur Mitarbeitermotivation $19.9 Hausarbeit aus dem Jahr 2002 im Fachbereich Wirtschaft – Personal und Organisation, einseitig bedruckt, Note: 2,0, Hochschule Bremen (FB Wirtschaft), Veranstaltung: Sozialwissenschaften II, Sprache: Deutsch, Abstract: Vor meinem Studium habe ich eine Ausbildung zum Steuerfachangestellten in einem Steuerbüro absolviert. Anfangs bin ich mit sehr viel Freude und Begeisterung an meine Aufgaben herangegangen. Trotz vieler Überstunden hatte ich Spaß an der Arbeit und war auch froh darüber, bereits zu Beginn meiner Ausbildung eine Menge für meine spätere berufliche Tätigkeit lernen zu können. Doch je länger ich in dem Büro arbeitete, umso mehr schwand meine Motivation. Das Betriebsklima war schlecht, und es gab kaum Teamarbeit, da sich jeder fast nur auf seinen Arbeitsbereich konzentrierte. Von meinem Chef bekam ich nur ganz selten ein Feedback auf meine Arbeit, und ich wußte deshalb nie, ob er mit meiner Arbeit zufrieden war oder nicht. Während der Ausbildung hatte ich nie das Gefühl, daß meine Arbeit richtig wahrgenommen und anerkannt worden ist. Die Folge war, daß mein Interesse an der Firma zunehmend sank und ich mich kaum noch mit ihr identifizieren konnte. Wie alle Mitarbeiter bekam ich nach der Ausbildung eine „leistungsgerechte”, d. h. vom Umsatz abhängige, Bezahlung. Da ich Mandanten hatte, die nicht viel Umsatz abwarfen, aber viel Arbeit verursachten, fiel mein Gehalt in den ersten Monaten sehr gering aus. Gerade aufgrund der Tatsache, daß ich viel Zeit in Form von Überstunden und Energie in die Arbeit investiert hatte und auch die Qualität meiner Arbeit in Ordnung war, empfand ich dies als sehr ungerecht. Das schlechte Betriebsklima und die ungerechte Bezahlung veranlaßten mich schließlich zu kündigen.Nicht nur aufgrund meiner eigenen Erfahrungen halte ich die Mitarbeitermotivierung für eine der |
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April’s Shower $10.99 Trish Doolan stars in ARPIL’S SHOWER as Alex, a talented and successful professional chef whose personal life is a wreck. The zany,… |
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April’s Shower DVD $12.99 Trish Doolan stars in ARPIL’S SHOWER as Alex, a talented and successful professional chef whose personal life is a wreck. The zany, good-natured comedy takes place at her immaculate house as she th… |
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Around My French Table: More Than 300 Recipes from My Home to Yours $40 When Julia Child told Dorie Greenspan, “You write recipes just the way I do,” she paid her the ultimate compliment. Julia’s praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie’s “wonderfully encouraging voice” and “the sense of a real person who is there to help should you stumble.”Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France.Around My French Table includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the “top-secret” chocolate mousse recipe that every good Parisian cook knows—but won’t reveal.Hundreds of other recipes are remarkably easy: a cheese and olive quick bread, a three-star chef’s Basque potato tortilla made with a surprise ingredient (potato chips), and an utterly satisfying roast chicken for “lazy people.”Packed with lively stories, memories, and insider tips on French culinary customs, Around My French Table will make cooks fall in love with France all over again, or for the first time. |
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Around My French Table: More Than 300 Recipes from My Home to Yours $40 When Julia Child told Dorie Greenspan, “You write recipes just the way I do,” she paid her the ultimate compliment. Julia’s praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie’s “wonderfully encouraging voice” and “the sense of a real person who is there to help should you stumble.”Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France.Around My French Table includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the “top-secret” chocolate mousse recipe that every good Parisian cook knows—but won’t reveal.Hundreds of other recipes are remarkably easy: a cheese and olive quick bread, a three-star chef’s Basque potato tortilla made with a surprise ingredient (potato chips), and an utterly satisfying roast chicken for “lazy people.”Packed with lively stories, memories, and insider tips on French culinary customs, Around My French Table will make cooks fall in love with France all over again, or for the first time. |
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Art Smith (Chef) $45.6 Used – Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Charles Arthur “Art” Smith (born March 1, 1960) is an American chef who has worked for former Florida governor Bob Graham and Jeb Bush and until 2007 was personal chef to Oprah Winfrey. His expertise is Southern cuisine. While attending Florida State University he completed culinary internships with The Greenbrier and the Walt Disney Magic Kingdom College Program |
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Art Smith (Chef) $45.6 New – Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Charles Arthur “Art” Smith (born March 1, 1960) is an American chef who has worked for former Florida governor Bob Graham and Jeb Bush and until 2007 was personal chef to Oprah Winfrey. His expertise is Southern cuisine. While attending Florida State University he completed culinary internships with The Greenbrier and the Walt Disney Magic Kingdom College Program. |
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Back to the Table: The Reunion of Food and Family $0.01 From Art Smith, Oprah Winfrey’s personal chef, comes a unique cookbook with more than 150 recipes to strengthen bonds between loved ones.Throughout history, humans have broken bread together. This simple act strengthens our relationships with others and brings balance to our lives. There are many types of families in today’s world; in using the word family, Art includes not only parents, brothers, sisters, and other relatives, but also those friends whom we have sought or chosen to share our lives. Unfortunately, in today’s fast-moving world, the role of the shared meal as a sacred ritual has been threatened. Art Smith wants to bring it back. In Back to the Table, Art provides readers with an array of mouth watering recipes that represent the very best of home cooking, including to-die-for sweet potato pecan waffles; an aromatic herb-roasted chicken over root vegetables with apple cider walnut mustard glaze; and desserts that range from an elegant candied kumquat and ginger pound cake to Art’s signature version of Hummingbird Cake, a southern classic that combines bananas and pineapple to delicious effect. He also discusses how to set the table in a way that gives reverence to the food and the guests; how various cultures give blessings before a meal; how different kinds of foods and dishes can contribute to an atmosphere of family unity; and so much more! Back to the Table is illustrated throughout with stunning four-color and black-and-white photographs of the food and of people sharing their tables, and their lives. Author Biography:Art Smith is Oprah Winfrey’s personal chef. For nearly twenty years, Art Smith has cooked professionally for the families of celebrities and heads-of-state. He grew up on a North Florida farm and trained at the Greenbrier and the Magic Kingdom College Program. He now lives in Chicago. |
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Backstage With Julia $3.55 Barr was Julia Child’s executive chef and close personal friend for 24 years, and in this memoir, she shares fond reminiscences from their years together and reveals the true personality behind America’s most beloved chef. |
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Backstage with Julia $14.95 Barr was Julia Child’s executive chef and close personal friend for 24 years, and in this memoir, she shares fond reminiscences from their years together and reveals the true personality behind America’s most beloved chef. |
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Backstage with Julia: My Years with Julia Child $0.99 New – Barr was Julia Child’s executive chef and close personal friend for 24 years, and in this memoir, she shares fond reminiscences from their years together and reveals the true personality behind America’s most beloved chef. |
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Backstage with Julia: My Years with Julia Child $3.28 New – Barr was Julia Child’s executive chef and close personal friend for 24 years, and in this memoir, she shares fond reminiscences from their years together and reveals the true personality behind America’s most beloved chef. |
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Banging the Superhero $5.95 Ace Hudson has worked for his brother, Draco, at Powers, Inc. since it opened. Spending his days trying to balance his job with taking care of his teenage brother, Lael, he uses his nights to overcome the overabundance of adrenaline in his body that makes him lose control. He also has a secret crush on a celebrity chef who makes home-cooked meals look sexier than anything he has ever seen.Alice Styles runs an empire based on her ability to make people want to eat what she cooks. When she is nearly killed on live television in a situation straight out of one of her childhood nightmares, she reluctantly asks Ace Hudson to help keep her safe.Starting out with instant dislike and finding their way to mutual pleasure, Ace and Alice do not have an easy path to love. But their egos and personal barriers are nothing compared to the looming threat just waiting for a moment to possess Alice. |
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Become a Personal Chef $3.99 Brian T. Koning,NOOK Book (eBook), English-language edition,Pub by AuthorHouse |
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Become a Personal Chef: An Introduction to the Industry $260.38 New |
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Become a Personal Chef: An Introduction to the Industry $260.38 New |
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Bespoke Handmade Soap For The Creative Cook $12 The perfect personalised gift for the person who loves to bake. Handmade in Somerset by Jane Maddern, a soapmaker with more than 15 years experience, these soaps are made using the finest natural ingredients, using fresh goats milk from a local farm, and are free from parabens. Jane is passionate about the quality of her ingredients and the soaps are so mild, creamy and gentle they are suitable for all skin types, even the most sensitive. Wrapped in a beautiful cupcake-inspired fabric – what a great way to send a special message to the aspiring chef or party host. The soap is fragranced with a lovely floral garden fragrance, guaranteed to make you smile! Finished in a little white gift box tied with raffia ribbon, it makes a wonderful inexpensive gift for the person who appreciates something a little different and personal. Each soap is wrapped and labelled to order. Size (in gift box): 9.1 x 6.5 x 3.3cm. Approx 90g. |
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Between Bites: Memoirs of a Hungry Hedonist $1.99 Praise for BETWEEN BITES”This is a wonderful book for all to cherish and enjoy–those who love gloriously meticulous writing, wit, the joy of good food from French to Southern, the love of friends who truly accept them, and the pleasure of dispute, which I intend to keep doing with Jimmy as long as he will let me. Bravo!”–Barbara Kafka”[An] entertaining memoir . . . testimony to the delicious life of one of the last true bons vivants.”–Barb ara Fairchild, Editor-in-Chief, Bon Appétit”An incredible journey of gastronomy by one of America’s greatest journalists. Wow!”–Chef Emeril Lagasse”For anyone interested in disciplined hedonism, this gripping book reminds us where real style comes from and how it is sustained.”–Jeremiah Tower”Villas writes with the grace of a poet, the wisdom of a philosopher, and the raucous humor of someone who knows better t han to take himself too seriously.”–Damon Lee Fowler, Savannah Morning NewsGreat food and stimulating prose come together in this provocative insider’s memoir of a life driven by a passion for fine cuisine and the good life. With a Southerner’s knack for storytelling, acclaimed writer and former Town & Country food and wine editor James Villas delivers a delectable tale of his personal and professional odyssey–and an exclusive peek at the intrigue behind the vibrant gastronomic evolution of food in America over the past forty years. |
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Bill’s Food $10.99 Used – Following the huge success of his Sydney Food, chef and restaurateur Bill Granger returns with a very personal recipe collection to cater for all occasions, from a lazy breakfast to a relaxed family brunch to dinner with friends. Bill’s trademark is simple, stylish market-fresh food that appeals to the eye and the palate, and his new collection really captures the tastes and flavours of contemporary Sydney. |
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Bill’s Food $3.53 Used – Following the huge success of his Sydney Food, chef and restaurateur Bill Granger returns with a very personal recipe collection to cater for all occasions, from a lazy breakfast to a relaxed family brunch to dinner with friends. Bill’s trademark is simple, stylish market-fresh food that appeals to the eye and the palate, and his new collection really captures the tastes and flavours of contemporary Sydney. |
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Bill’s Food $64.99 New – Following the huge success of his Sydney Food, chef and restaurateur Bill Granger returns with a very personal recipe collection to cater for all occasions, from a lazy breakfast to a relaxed family brunch to dinner with friends. Bill’s trademark is simple, stylish market-fresh food that appeals to the eye and the palate, and his new collection really captures the tastes and flavours of contemporary Sydney. |
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Bistros and Brasseries: Recipes and Reflections on Classic Cafe Cooking $14.83 With this inaugural Dining Series title, the CIA takes a more personal approach to its traditional cookbooks. The conversational tone of the recipes makes one feel as if Chefs Lou Jones and John Fischer are standing beside you giving suggestions and reassurance.Many classic French recipes, faithful to the traditions of French bistros, will be new to modern readers. In addition to traditional bistro and brasserie recipes, Chef and Sommelier John Fischer shares his expertise with wine, beer and food pairings. |
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Bistros and Brasseries: Recipes and Reflections on Classic Cafe Cooking $5.02 Used – With this inaugural Dining Series title, the CIA takes a more personal approach to its traditional cookbooks. The conversational tone of the recipes makes one feel as if Chefs Lou Jones and John Fischer are standing beside you giving suggestions and reassurance.Many classic French recipes, faithful to the traditions of French bistros, will be new to modern readers. In addition to traditional bistro and brasserie recipes, Chef and Sommelier John Fischer shares his expertise with wine, beer |
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Bistros and Brasseries: Recipes and Reflections on Classic Cafe Cooking $20.22 New – With this inaugural Dining Series title, the CIA takes a more personal approach to its traditional cookbooks. The conversational tone of the recipes makes one feel as if Chefs Lou Jones and John Fischer are standing beside you giving suggestions and reassurance.Many classic French recipes, faithful to the traditions of French bistros, will be new to modern readers. In addition to traditional bistro and brasserie recipes, Chef and Sommelier John Fischer shares his expertise with wine, beer |
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Blake’s Feast $33.12 Used – Andrew Blake is a renowned Melbourne chef and caterer of distinction. His clients have included Bono, Christy Thurlington, Stevie Nicks, Elton John, Joan Collins and Kerry Packer, among others. “Blake’s Feast” is his unique new cookbook, blending gourmet recipes with an honest memoir charting the ups and downs of his career and personal life. Each chapter brings to life Andrew’s various jobs and business ventures, followed by a selection of recipes that he created or cooked in each establ |
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Blake’s Feast $33.12 New – Andrew Blake is a renowned Melbourne chef and caterer of distinction. His clients have included Bono, Christy Thurlington, Stevie Nicks, Elton John, Joan Collins and Kerry Packer, among others. “Blake’s Feast” is his unique new cookbook, blending gourmet recipes with an honest memoir charting the ups and downs of his career and personal life. Each chapter brings to life Andrew’s various jobs and business ventures, followed by a selection of recipes that he created or cooked in each establi |
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Blood Kin $22.71 Used – A barber, a chef and a portraitist are held hostage in a sparsely-furnished room, in a grand summer residence perched on a hill overlooking the capital city of a nameless hot country. They have been seized in a bloody coup to depose the President, their boss. In the city streets below them, chaos reigns. With the old order ruined, the moral landscape ravaged and venality widespread, human relationships – personal and political, between lovers and within families – are being dissected, fou |
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Blood Kin $2.25 Used – A barber, a chef and a portraitist are held hostage in a sparsely-furnished room, in a grand summer residence perched on a hill overlooking the capital city of a nameless hot country. They have been seized in a bloody coup to depose the President, their boss. In the city streets below them, chaos reigns. With the old order ruined, the moral landscape ravaged and venality widespread, human relationships – personal and political, between lovers and within families – are being dissected, fou |
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Boy Eats World!: A Private Chef Cooks Simple Gourmet $18.95 Personal chef David Lawrence offers a refreshing approach to gourmet cooking-keep it simple and delicious. He uses the freshest ingredients available, letting natural flavors speak for themselves. Readers will enjoy his casual, fun, often humorous style. Dave’s signature style calls for the fusion of comfort food homestyle cooking with a gourmet flare. Pairing classic fried calamari with an inventive orange ginger dipping sauce is typical in this intriguing collection. Dave offers over 150 tried-and-true recipes, noting which meals are the most requested among the upscale parties he caters in LA. Tempting dessert and cocktail recipes round out this promising debut. |
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Bread and Dreams $9.99 “A lovely book.” raved Anne Rivers Siddons about Mina, Jonatha Ceely’s luminous debut novel. “Suspenseful…evocative…meticulously researched,” praised the Boston Globe. Now Ceely returns to the tumultuous mid-nineteenth- century landscape and the world of an unforgettable Irish girl named Mina Pigot. Appealing to mind, sense, and emotion, Bread and Dreams is a sumptuous novel of love and food, loss, hunger, and hope.In 1848, a time when sail was giving way to the swift power of steam, Mina boards the sailing ship Victoria, headed for a new life in America. Orphaned and alone, under the protection of her friend Mr. Serle, Mina is, like the Victoria, at the mercy of the winds of fate. But what awaits both Mina and her protector in New York is a world rich with opportunity and danger.As Mr. Serle, a master chef, finds work in a bustling hotel, Mina tries the life of a salesgirl and then joins the downstairs kitchen of a wealthy family, where she soon proves her exquisite touch with food. But mysteries swirl all around the Westervelt home, and soon they engulf Mina too. As she tries to navigate the shoals and eddies of hidden affairs and powerful secrets, and as her feelings for the mysterious Mr. Serle subtly begin to shift, a remarkable series of events begins to unfold. For Mina, an extraordinary adventure begins, one that will take her far away from New York—and bring a sudden, surprising change of heart…and an unexpected gift of love and responsibility.From the gaslit streets of old New York to the cargo-crowded waterways of the Erie Canal, from one man fighting a personal battle of faith, duty, and desire to another scarred in body and soul by was, Bread and Dreams is filled with marvelously drawn characters and vivid images. And in the keenly observant, steadfast Mina Pigot we are given a narrator to treasure—and a brilliant guide into the heart and soul |
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Bread and Dreams $13 “A lovely book.” raved Anne Rivers Siddons about Mina, Jonatha Ceely’s luminous debut novel. “Suspenseful…evocative…meticulously researched,” praised the Boston Globe. Now Ceely returns to the tumultuous mid-nineteenth- century landscape and the world of an unforgettable Irish girl named Mina Pigot. Appealing to mind, sense, and emotion, Bread and Dreams is a sumptuous novel of love and food, loss, hunger, and hope.In 1848, a time when sail was giving way to the swift power of steam, Mina boards the sailing ship Victoria, headed for a new life in America. Orphaned and alone, under the protection of her friend Mr. Serle, Mina is, like the Victoria, at the mercy of the winds of fate. But what awaits both Mina and her protector in New York is a world rich with opportunity and danger.As Mr. Serle, a master chef, finds work in a bustling hotel, Mina tries the life of a salesgirl and then joins the downstairs kitchen of a wealthy family, where she soon proves her exquisite touch with food. But mysteries swirl all around the Westervelt home, and soon they engulf Mina too. As she tries to navigate the shoals and eddies of hidden affairs and powerful secrets, and as her feelings for the mysterious Mr. Serle subtly begin to shift, a remarkable series of events begins to unfold. For Mina, an extraordinary adventure begins, one that will take her far away from New York—and bring a sudden, surprising change of heart…and an unexpected gift of love and responsibility.From the gaslit streets of old New York to the cargo-crowded waterways of the Erie Canal, from one man fighting a personal battle of faith, duty, and desire to another scarred in body and soul by was, Bread and Dreams is filled with marvelously drawn characters and vivid images. And in the keenly observant, steadfast Mina Pigot we are given a narrator to treasure—and a brilliant guide into the heart and soul |
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Bread and Dreams $22 “A lovely book.” raved Anne Rivers Siddons about Mina, Jonatha Ceely’s luminous debut novel. “Suspenseful…evocative…meticulously researched,” praised the Boston Globe. Now Ceely returns to the tumultuous mid-nineteenth- century landscape and the world of an unforgettable Irish girl named Mina Pigot. Appealing to mind, sense, and emotion, Bread and Dreams is a sumptuous novel of love and food, loss, hunger, and hope.In 1848, a time when sail was giving way to the swift power of steam, Mina boards the sailing ship Victoria, headed for a new life in America. Orphaned and alone, under the protection of her friend Mr. Serle, Mina is, like the Victoria, at the mercy of the winds of fate. But what awaits both Mina and her protector in New York is a world rich with opportunity and danger.As Mr. Serle, a master chef, finds work in a bustling hotel, Mina tries the life of a salesgirl and then joins the downstairs kitchen of a wealthy family, where she soon proves her exquisite touch with food. But mysteries swirl all around the Westervelt home, and soon they engulf Mina too. As she tries to navigate the shoals and eddies of hidden affairs and powerful secrets, and as her feelings for the mysterious Mr. Serle subtly begin to shift, a remarkable series of events begins to unfold. For Mina, an extraordinary adventure begins, one that will take her far away from New York—and bring a sudden, surprising change of heart…and an unexpected gift of love and responsibility.From the gaslit streets of old New York to the cargo-crowded waterways of the Erie Canal, from one man fighting a personal battle of faith, duty, and desire to another scarred in body and soul by was, Bread and Dreams is filled with marvelously drawn characters and vivid images. And in the keenly observant, steadfast Mina Pigot we are given a narrator to treasure—and a brilliant guide into the heart and soul |
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Bringing Home a Bachelor $3.22 New – In the kitchen, pastry chef Melinda Edgeworth creates pure magic. Too bad that magic doesn’t translate into her personal life. And that has never been more obvious than at her brother’s wedding. Lucky for her, one very eligible groomsman, Pete Dale, has her in his sights. The sizzle between them is almost too intense and Melinda walks away with a “definite” smile on her face.But their one night won’t stay that way. Because suddenly they’re working together at Pete’s hotel. All that chemist |
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Bringing Home a Bachelor $2.19 Used – In the kitchen, pastry chef Melinda Edgeworth creates pure magic. Too bad that magic doesn’t translate into her personal life. And that has never been more obvious than at her brother’s wedding. Lucky for her, one very eligible groomsman, Pete Dale, has her in his sights. The sizzle between them is almost too intense and Melinda walks away with a “definite” smile on her face.But their one night won’t stay that way. Because suddenly they’re working together at Pete’s hotel. All that chemis |
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Broussard’s Restaurant & Courtyard Cookbook $35 At Broussard’’s a deep respect for the historical fabric of New Orleans and a passion for life’’s finer elements come together. Presented in this cookbook are the personal recipes of one of New Orleans’’s most distinguished and celebrated culinary treasures, Chef Gunter Preuss. Little known facts are intertwined with the vibrant history of this New Orleans landmark. Beautifully illustrated with photographs and amusing anecdotes, this volume brings the history of the family, the building, and the development of Creole cuisine to life. |
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Burger Bar: Build Your Own Ultimate Burgers $22.95 “Every chef dreams of extending his vision to appeal to as many people as possible. Keller has done that with his restaurants and this book, by sharing with cooks how to build the best burgers.”—Guy Savoy”We knew everyone loves burgers, but we wanted to offer something new. What if we reimagined burgers and applied our fine-dining culinary training to create the best-tasting burgers possible? We would take them seriously because, we noticed, burger lovers take the subject seriously. Very seriously.”Those are the words of Hubert Keller, nationally acclaimed chef and owner of the dining hotspot Burger Bar with locations in Las Vegas, St. Louis, and San Francisco, and host of the PBS-TV series Secrets of a Chef, explaining how he and his colleagues brought their passion for high-quality food to everyone’s backyard favorite: the burger.In Burger Bar, Chef Keller and Penelope Wisner show you how to create a mouthwatering, out-of-body burger experience—the ultimate burger. Through easy-to-follow recipes illustrated throughout with gorgeous color photographs, this cookbook features a collection of 50 succulent burgers complete with Keller’s personal suggestions for sauces, buns, and condiments.Just imagine a rich beef burger stuffed with luscious melted blue cheese, a BLT turkey club burger, or a smoked salmon burger. There’s an unforgettable lamb burger with a Provençal flair. You can go vegan with the Southwestern Bean Burger or a seasonal temptation that features pumpkin and quinoa. And let’s not forget dessert: wow your family and friends with a knockout s’mores “burger” or tease your eyes and palate with a rich chocolate-hazelnut ganache “burger” draped with a slice of mango gelée “cheese” and enclosed in a warm glazed donut “bun.”The real beauty of this book—other than the burgers themselves—is that you can re-create the customized, build-your-own concept of Burger Bar. You can suit your taste, time, and budget |
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Burning Up $2.14 New – Somebody get some ice… it’s steamy in here!Spending a month as personal chef for an overindulged–and mouthwatering–man? Sophie Gallagher is so up for the challenge. She’s immune to charm…or so she thinks. Because when big-screen star Lucas Grant turns up the temptation, she discovers–up close and personal–he’s earned the name hottest man alive.Sophie is fun, vivacious and couldn’t be further from Lucas’s bimbo bombshell type. Much to his surprise, she’s captivated him. But as sizzl |
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Burning Up (Harlequin Blaze Series #380) $4.5 Somebody get some ice… it’s steamy in here!Spending a month as personal chef for an overindulged–and mouthwatering–man? Sophie Gallagher is so up for the challenge. She’s immune to charm…or so she thinks. Because when big-screen star Lucas Grant turns up the temptation, she discovers–up close and personal–he’s earned the name hottest man alive.Sophie is fun, vivacious and couldn’t be further from Lucas’s bimbo bombshell type. Much to his surprise, she’s captivated him. But as sizzling as they are between the sheets, once his hiatus is over, the credits will roll on this fling. Saying goodbye, however, isn’t as easy as he’d thought. Will this production be The End of the Affair… or Love Actually? |
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Cafe Firenze Cookbook: Food and Drink Recipes from the Tuscan Sons $29.99 Café Firenze Cookbook celebrates the best of Italian cuisine, coupling gourmet recipes by Top Chef Season 5 fan favorite Fabio Viviani with martini recipes by award-winning mixologist Jacopo Falleni. Viviani’s recipes-the same that made him a top contender in the most popular cooking show currently on television-are healthy, easy to prepare, and incredibly tasty, and each one is paired with one of Falleni’s fabulous and completely original drink recipes. Each chapter covers a different type of recipe (appetizers, pasta, fish, meat, and desserts), and each begins with Viviani’s personal background with each type of food and contains anecdotes, history, garnish instructions, and tips for buying ingredients. Friends since the age of twelve in Florence, Italy, Viviani and Falleni are business partners in their popular Ventura county restaurant, Café Firenze Restaurant and Martini Bar, which brings Tuscan dishes and Florentine flair to Southern California. This incredible book of their authentic recipes from their home country will delight all Fabio Viviani’s fans, as well as anyone interested in Italian cuisine. Includes beautiful four-color photography by Antonio Busiello, whose work has appeared everywhere from National Geographic to Animal Planet, and a foreword by William Shatner, one of Viviani’s biggest fans. |
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California Cookbook $0.99 Used – Since its first edition in 1993, this book has become Bon Vivant Press’s perennial best seller, not only in gift and gourmet venues, but in bookstores as well. And yet it remains a very personal book, filled with personal choices — of great chefs, restaurants and recipes that exemplify the best cooking in California. As with all of the Cooking Series “TM” books, no one paid (or was paid) to be included. Each chef was hand selected and invited to participate.Restaurants change. Chefs chan |
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Can’t Cook Anonymous $15.7 Used – Jim Peterson, a former chef for twenty years, is now working as a cab driver. He creates the Can’t Cook Anonymous group in an effort to reunite fast food addicts with their kitchens. The six people who become part of this first group are not all there by choice, but by some other force in their lives. Peterson uses his sports knowledge and terminology to coach his team and help them take that first step over the kitchen’s threshold. Along with cooking skills, strong personal love interest |
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Casa Moro $35 In their first outing, The Moro Cookbook, Samuel and Samantha Clark–chef-owners of Moro, one of London’’s most talked-about restaurants–captivated readers with their passionate insights into the culinary traditions of Spain, North Africa, and the Eastern Mediterranean. Casa Moro, their second cookbook, is a very personal reflection on the Clarks” culinary influences. With its heady blend of Arabic and Hispanic dishes, the book evokes their early travels, their first discovery of Spain and Morocco, and the small village in the heart of Moorish Andalusia that has become their second home. The recipes range from infinitely variable mezzes and tapas to the slow-cooked meat stews and fresh salads of Morocco, but this is much more than a collection of recipes. Casa Moro is a culinary journey, resonating with history, tradition, and delectable dishes. |
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Celebrity Chefs of New Jersey $29.95 Celebrity Chefs of New Jersey profiles Craig Shelton, the chef who crystallized New Jersey’’s place in culinary history with his legendary Ryland Inn, along with other chefs who tell their personal histories of creativity and survival. Their stories are arranged into three categories: legends, stars, and chefs to watch, and then topped off with a sweet surprise finish. The book includes photographs, cooking secrets, and some of the chefs” sought-after signature recipes that are sophisticated but manageable for the skilled home chef. |
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Celeste Terrell – Live Your Dreams CD $17.79 March 31, 2008Celeste Terrell, born and raised in Louisiana, briefly became a Yankee when she moved to Boston to attend the Cambridge School of Culinary Arts. She became a personal chef and taught … |
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Challenged Chef $49.11 Author Pamela Rosinia shares her ideas (and recipes!) for continuing to cook despite waning physical skills. The suggestions she offers may surprise the reader but her recipes are tried and true winners. Each recipe page lists ingredients and easy-to-follow, step-by-step instructions. Some of the recipes are personal family favorites. Many are new. Others reflect the influence of travel. She encourages cooks to adapt her recipes to their own tastes while making her case for liberal use of spices and ongoing experimentation. |
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Chef Daniel Boulud: Behind the Scenes $1.98 Used – A personal look at a day in the life of renowned chef Daniel Boulud, this unique volume follows Daniel and his staff from morning to night through one fast-paced late spring day. Beginning at 6 a.m. with the first fish delivery, we travel with the chef to markets in search of seasonal offerings, to the kitchen to see the intricate preparation of his acclaimed cuisine and, finally, to the dining rooms of each of his New York City restaurants. Here, for the first time, Daniel gives us a col |
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Chef Daniel Boulud: Behind the Scenes $18.14 New – A personal look at a day in the life of renowned chef Daniel Boulud, this unique volume follows Daniel and his staff from morning to night through one fast-paced late spring day. Beginning at 6 a.m. with the first fish delivery, we travel with the chef to markets in search of seasonal offerings, to the kitchen to see the intricate preparation of his acclaimed cuisine and, finally, to the dining rooms of each of his New York City restaurants. Here, for the first time, Daniel gives us a coll |
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Chef Jeff Cooks Chef Jeff Cooks: In the Kitchen with America’s Inspirational New Culinary Stain the Kitchen with America’s Inspirational New Culinary Star R $7.77 New – The author of the “New York Times”-bestselling “Cooked”–an award-winning chef and soon-to-be-star of his own reality/cooking show on the Food Network–delivers his first cookbook featuring 150 recipes along with personal anecdotes from his life on the streets, in the prison kitchen, as a chef, and motivational speaker. |
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Chef Jeff Cooks: In the Kitchen with America’s Inspirational New Culinary Star $19.99 The author of the New York Times bestselling Cooked, award-winning chef, and star of his own Food Network docu-reality show dishes up his first cookbook, Chef Jeff Cooks.Jeff Henderson’s story is familiar: Raised in South Central Los Angeles, he became a successful drug dealer. He made a lot of money. He got caught.But what happened next wasn’t the same old story: Jeff changed. He found a passion in prison kitchens and taught himself to cook. Once released, he talked his way into a series of professional kitchens — almost always having to prove himself by starting as a dishwasher or line cook. His talent was obvious; his work ethic even more so. After rising to the top of the kitchen in some of Los Angeles’s best restaurants, he became the first African American Chef de Cuisine in Las Vegas at Caesars Palace and then executive chef at Café Bellagio in the prestigious Bellagio Resort.Now Jeff shows theworld his food and it is delicious. What inspires him? Foods he ate as a child — Half-pound “Back-in-the-Day” Chili Cheeseburger, Turkey Smoked Collard Greens, Friendly Fried Chicken, Macaroni and Smoked Cheddar Cheese, Cakelike Cornbread with Maple Butter, and Chocolate S’more Bread Pudding — are here as well as the more elegant, celebratory cuisine he developed as a chef — Sweet Potato Soup, Barbecued Shrimp Scampi, and slow-cookedMolasses Braised Beef Short Ribs. Cooks will also find lots of great recipes for the grill and plenty of party foods, satisfying salads, quick breads, sides, soups, sweet endings, and more.Featuring over 150 recipes, stunning full-color photographs, tips and techniques, as well as personal outtakes and anecdotes from Chef Jeff’s life on the streets, the prison kitchen, and hiswork as a chef andmotivational speaker, this is much more than a cookbook — it is a larger-than-life American success story and the recipe for how Chef Jeff fulfilled his dream. |
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Chef Kathleen’s Cooking Thin Daybook: A 52-Week Plan to Lose Weight, Get Fit, and Eat Right $1.09 New – Like a combination personal trainer and nutrition coach, this engaging, dateless weekly planner is designed to help create a new eating and exercise plan that can be embraced for life. For each week, the author offers quick meal ideas and streamlined recipes, nutrition facts, and motivational quotes. |
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Chef Kathleen’s Cooking Thin Daybook: A 52-Week Plan to Lose Weight, Get Fit, and Eat Right $1.31 Like a combination personal trainer and nutrition coach, this engaging, dateless weekly planner is designed to help create a new eating and exercise plan that can be embraced for life. For each week, the author offers quick meal ideas and streamlined recipes, nutrition facts, and motivational quotes. |
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Chef Manager $86.2 This book gives new chefs in the modern hospitality industry the opportunity to learn detailed management and human relation skills necessary for competitive markets and diverse workplaces. It examines the role of chef as kitchen manager, team coach, and culinary innovator, while employing real work applications. Written on an easy-to-read level, with true-life culinary examples and applications of management theory, this book helps to redefine the role of chef as manager and businessperson. Chapter topics include the changing role of chef; new values in hospitality; the structure of kitchen organization; implementing TQM; personal management; the chef supervisor; managing diversity; the chef leader; defining leadership; team building; personal development; concept engineering; establishing operational standards; menu management; production management; the business of quality food service; and the future of information technologies. For chefs who are also managers–or considering expanding their culinary portfolios to include the people skills and management tools that Chef Manager puts on the proverbial table. |
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Chef in the Vineyard: Fresh and Simple Recipes from Great Wine Estates $2.5 Used – In his exceptional fifth book, Chef in the Vineyard, John Sarich presents over 140 wine-friendly recipes. The recipes are complemented by John’s personal wine recommendations.Through a visual tour, John introduces ten of his favorite wineries. Each has a unique menu that features wines of that estate expertly paired with a multi-course meal designed for entertaining at home.The winery excursion surveys the unique features, history, terroir, and wines of each of the ten wineries. It begins |
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Chef in the Vineyard: Fresh and Simple Recipes from Great Wine Estates $18.66 New – In his exceptional fifth book, Chef in the Vineyard, John Sarich presents over 140 wine-friendly recipes. The recipes are complemented by John’s personal wine recommendations.Through a visual tour, John introduces ten of his favorite wineries. Each has a unique menu that features wines of that estate expertly paired with a multi-course meal designed for entertaining at home.The winery excursion surveys the unique features, history, terroir, and wines of each of the ten wineries. It begins |
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Chef’s Story $7.99 The companion book to The French Culinary Institute’s Public Television series that brings together 27 extraordinary chefs to tell the personal stories behind their culinary triumphs. 60 b/w photos. |
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Chef’s Story: 27 Chefs Talk about What Got Them Into the Kitchen $11.34 New – The companion book to The French Culinary Institute’s Public Television series that brings together 27 extraordinary chefs to tell the personal stories behind their culinary triumphs. 60 b/w photos. |
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Chef’s Story: 27 Chefs Talk about What Got Them Into the Kitchen $0.99 Used – The companion book to The French Culinary Institute’s Public Television series that brings together 27 extraordinary chefs to tell the personal stories behind their culinary triumphs. 60 b/w photos. |
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Chefs of the Triangle: Their Lives, Recipes, and Restaurants $4.97 Used – Drawing from personal interviews, Prospero has written 28 profiles of both established and up-and-coming chefs from the Triangle region of North Carolina (Raleigh, Durham, Chapel Hill, Hillsborough, Cary, and Pittsboro). Each entry reveals the chef’s philosophy, influences, and personality. Each profile also describes the ambience of the chef’s restaurant and offers one or two of the chef’s recipes. |
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Chefs of the Triangle: Their Lives, Recipes, and Restaurants $11.43 New – Drawing from personal interviews, Prospero has written 28 profiles of both established and up-and-coming chefs from the Triangle region of North Carolina (Raleigh, Durham, Chapel Hill, Hillsborough, Cary, and Pittsboro). Each entry reveals the chef’s philosophy, influences, and personality. Each profile also describes the ambience of the chef’s restaurant and offers one or two of the chef’s recipes. |
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Chez Jacques: Traditions and Rituals of a Cook $4.65 Jacques Pepin has shared his kitchen expertise in a score of cookbooks and numerous television appearances, but in Chez Jacques he reveals himself as never before. This transparently personal book is virtually a culinary autobiography of the septuagenarian chef. In 100 recipes and dozens of captivating stories, Pepin retraces his 59-year professional cooking career, his discoveries, his disappointments, and his reflections on friends and fine cuisine. This elegant illustrated cookbook would make a fine gift or an equally welcome self-indulgence. |
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Chicken Soup for the Soul: Recipes for Busy Moms $0.02 Busy Moms, Here’s the Next Best Thing to Having a Personal Chef Do you find yourself scrambling to pull together a healthy meal at the end of a hectic day, let alone a meal that doesn’t come in a take-out container? Are you looking for some deliciously simple recipes to add to your family’s favorites? Look no further: Help has arrived come mealtime!Mr. Food is famous for his quick-and-easy approach to cooking. Here, he has assembled a comprehensive collection of his field-tested family favorites for moms who have little time or energy to spare. You’ll find: Recipes for snacks that kids won’t trade and side dishes that don’t come from a can Take-along breakfasts that are tasty and nutritious Tips to get kids involved in meal planning and preparation Fancy guest-worthy dinners that don’t require elaborate ingredientsYou’ll also find heartwarming Chicken Soup stories from other moms that underscore the importance of sharing time with loved ones, enjoying good food and building family traditions. With resourceful kitchen hints for stretching your budget and using leftovers, you can bring your family to the table with meals that everyone will enjoy. This is one cookbook you won’t want to be without. |
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Child’s Write On Chef Doodle Apron $14.95 Even more fun than the cooking itself! Doodle apron looks like a giant notepad and multi-tasks as the perfect recipe book or notepad for junior chefs as well as being a super-efficient cotton apron. Neck and waist straps are fully adjustable for a really comfy fit and there’s a handy hanging loop. Complete with a doodle wash-out colour pen set (which fits neatly in the pocket) – doodle pen colours wash out completely at 40 degrees for a fresh start. Must-have gift that’s creative, fun and practical too – add your own first message for a really personal touch. Fits approx ages 3-10 length 60cm |
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Children’s Twenty Piece Baking Kit $26 A great gift to get children baking – practical ‘real life’ products designed especially for children to use in the kitchen and to help inspire the budding chef. Gift boxed with an ‘eating ‘ quotation message and your personal message handwritten on a mini whisk tag. Includes: rolling pin spatula spoon whisk silicone cupcake molds 4 cookie cutters non-stick baking tray non-stick mini spring-form cake tin non-stick mini muffin pan free recipe card |
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Chocolate $1.99 When a greeting card just isn’t enough…send something unique. It’s as simple and inexpensive to mail as a card—but it’s much more: an entire book to keep and treasure forever! Light as a feather, wonderfully personal, and colorfully visual, these small, self-enclosed little volumes go right into the mail with no wrapping required. Just write your dedication on the inside, address it on the back, seal the flap, stick on a stamp, and put it in the mailbox. Give one for holidays, for birthdays and anniversaries, for messages of cheer, or for any occasion when you want to remember friends and family. And, there’s truly something for everyone: expressive dogs and cats for the animal lover; lush roses for the gardener; Monet’s paintings for the art buff; a wine companion for the oenophile; and tributes to coffee, tea, chocolate, and more for the home chef—and Belle _poque nudes for…well, you know who! Each is a lasting value—for the recipient and the giver! 4 1/4 X 5 15/16. 32 Color Pages |
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Chocolate $0.99 When a greeting card just isn’t enough…send something unique. It’s as simple and inexpensive to mail as a card—but it’s much more: an entire book to keep and treasure forever! Light as a feather, wonderfully personal, and colorfully visual, these small, self-enclosed little volumes go right into the mail with no wrapping required. Just write your dedication on the inside, address it on the back, seal the flap, stick on a stamp, and put it in the mailbox. Give one for holidays, for birthdays and anniversaries, for messages of cheer, or for any occasion when you want to remember friends and family. And, there’s truly something for everyone: expressive dogs and cats for the animal lover; lush roses for the gardener; Monet’s paintings for the art buff; a wine companion for the oenophile; and tributes to coffee, tea, chocolate, and more for the home chef—and Belle _poque nudes for…well, you know who! Each is a lasting value—for the recipient and the giver! 4 1/4 X 5 15/16. 32 Color Pages |
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Circle of Quilters (Elm Creek Quilts Series #9) $11.99 Elm Creek Quilts, the thriving artists’ retreat at Elm Creek Manor, is a place that stakes its sterling reputation on the palpable creative energy and collective goodwill of its teachers and students. But when two of its founding members decide to leave the fold, the Elm Creek Quilters face untold changes not only in their personal lives but also in their business. As the news spreads, a single question emerges: Who can possibly take their place? An Elm Creek Quilter must not only possess mastery of quilting technique but teaching experience, a sense of humor, and that intangible quality that allows an individual to blend harmoniously into a group. With high hopes, Elm Creek Quilts posts an open call for applicants. Suddenly, quilters everywhere are vying to land the prestigious post. Among the candidates are Maggie, whose love of history shines through in all her projects; Anna, a quilter and a chef whose food-themed quilts are wonderfully innovative; Russ, the male quilter whose pathbreaking style could lend Elm Creek Quilts an intriguing aesthetic departure; Karen, a novice teacher whose preternatural gifts for language complement her deep understanding of the quilters’ mission; and Gretchen, the soulful veteran with a legacy steeped in quilting tradition. “We must evaluate all of the applicants’ qualities,” advises Master Quilter Sylvia Compson. “Our choice will say as much about us and what we want for Elm Creek Quilts as it says about those we decide to hire.” In the course of the members’ careful deliberations, cherished memories resurface and inspiring visions for the future take shape. Only by understanding the meaning of what their own labors have wrought can they select the ones who have earned a place among the circle of quilters. |
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Circle of Quilters (Elm Creek Quilts Series #9) $34.99 Elm Creek Quilts, the thriving artists’ retreat at Elm Creek Manor, is a place that stakes its sterling reputation on the palpable creative energy and collective goodwill of its teachers and students. But when two of its founding members decide to leave the fold, the Elm Creek Quilters face untold changes not only in their personal lives but also in their business. As the news spreads, a single question emerges: Who can possibly take their place? An Elm Creek Quilter must not only possess mastery of quilting technique but teaching experience, a sense of humor, and that intangible quality that allows an individual to blend harmoniously into a group. With high hopes, Elm Creek Quilts posts an open call for applicants. Suddenly, quilters everywhere are vying to land the prestigious post. Among the candidates are Maggie, whose love of history shines through in all her projects; Anna, a quilter and a chef whose food-themed quilts are wonderfully innovative; Russ, the male quilter whose pathbreaking style could lend Elm Creek Quilts an intriguing aesthetic departure; Karen, a novice teacher whose preternatural gifts for language complement her deep understanding of the quilters’ mission; and Gretchen, the soulful veteran with a legacy steeped in quilting tradition. “We must evaluate all of the applicants’ qualities,” advises Master Quilter Sylvia Compson. “Our choice will say as much about us and what we want for Elm Creek Quilts as it says about those we decide to hire.” In the course of the members’ careful deliberations, cherished memories resurface and inspiring visions for the future take shape. Only by understanding the meaning of what their own labors have wrought can they select the ones who have earned a place among the circle of quilters. |
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Circle of Quilters (Elm Creek Quilts Series #9) $15 Elm Creek Quilts, the thriving artists’ retreat at Elm Creek Manor, is a place that stakes its sterling reputation on the palpable creative energy and collective goodwill of its teachers and students. But when two of its founding members decide to leave the fold, the Elm Creek Quilters face untold changes not only in their personal lives but also in their business. As the news spreads, a single question emerges: Who can possibly take their place? An Elm Creek Quilter must not only possess mastery of quilting technique but teaching experience, a sense of humor, and that intangible quality that allows an individual to blend harmoniously into a group. With high hopes, Elm Creek Quilts posts an open call for applicants. Suddenly, quilters everywhere are vying to land the prestigious post. Among the candidates are Maggie, whose love of history shines through in all her projects; Anna, a quilter and a chef whose food-themed quilts are wonderfully innovative; Russ, the male quilter whose pathbreaking style could lend Elm Creek Quilts an intriguing aesthetic departure; Karen, a novice teacher whose preternatural gifts for language complement her deep understanding of the quilters’ mission; and Gretchen, the soulful veteran with a legacy steeped in quilting tradition. “We must evaluate all of the applicants’ qualities,” advises Master Quilter Sylvia Compson. “Our choice will say as much about us and what we want for Elm Creek Quilts as it says about those we decide to hire.” In the course of the members’ careful deliberations, cherished memories resurface and inspiring visions for the future take shape. Only by understanding the meaning of what their own labors have wrought can they select the ones who have earned a place among the circle of quilters. |
Category: COOKBOOKS