Cooking

Hamburger Gourmet

Author: David Japy

Publisher: Allen & Unwin

ISBN:

Category: Cooking

Page: 160

View: 909

From Victor Garnier and the team at blend hamburger, the Parisian restaurant that has taken this humble food to towering new heights, this collection of delicious recipes celebrates the burger. Reflecting the recent trend for burgers of every type and description, Hamburger Gourmet takes you from the beautiful simplicity of a classic beef burger to burgers made of everything from chicken to quinoa, along with blendies, delicious American sweets with a French twist. With separate instructions on buns, sauces and accompaniments, these 58 recipes will give even the biggest burger-lover new ideas for surprising twists on old favourites.
Religion

Sacred Cows Make Gourmet Burgers

Author: Bill Easum

Publisher: Abingdon Press

ISBN:

Category: Religion

Page:

View: 871

This book shows how an atmosphere of permission-giving, which signals the end of leaders as enablers, can help church leaders transcend bureaucracy and enhance spiritual gifts rather than assign them. The 'sacred cows' of control and regulation can be devoured, as leaders and people are converted to a new style of ministry.
Business & Economics

Starting & Running Your Own Small Farm Business

Author: Sarah Beth Aubrey

Publisher: Storey Publishing

ISBN:

Category: Business & Economics

Page: 176

View: 707

Running your own small farm is demanding enough, but making it profitable presents a host of further challenges. In this business-savvy guide to farming on a small scale, Sarah Aubrey covers everything from financial plans and advertising budgets to web design and food service wholesalers. Learn how to isolate your target audience and craft artisanal products that will delight and amaze customers. With a solid business strategy in place, you can confidently turn your passion into a productive and profitable venture.
Cooking

The Gourmet Cookbook

Author: Ruth Reichl

Publisher: Houghton Mifflin Harcourt

ISBN:

Category: Cooking

Page: 1040

View: 297

Gathers recipes published in Gourmet magazine over the last six decades, including beef Wellington, seared salmon with balsamic glaze, and other entrâees, hors d'oeuvres, side dishes, ethnic specialties, and desserts.
Cooking

Cooking For Crowds For Dummies

Author: Dawn Simmons

Publisher: John Wiley & Sons

ISBN:

Category: Cooking

Page: 330

View: 388

Furnishing expert advice on how to prepare food for a large events, a practical cookbook features a host of recipes and useful advice on how to handle family reunions, graduations, weddings, and other major events, with tips on setting up the kitchen, planning a menu, estimating food quantities, food safety requirements, timing, and more. Original.

The Rise of the Gourmet Hamburger

Author:

Publisher:

ISBN:

Category:

Page:

View: 997

Sociologist Mark Caldwell delves into the cultural dimensions of omnivorousness by exploring the rise of "gourmet hamburgers" across the United States. He shows that space, authenticity and exoticism are important aspects of hamburger consumption.
Cooking

4 Ingredients

Author: Kim McCosker

Publisher: Simon and Schuster

ISBN:

Category: Cooking

Page: 236

View: 989

In this practical 'every day' cook book there are fantastic recipes from breakfast to dinner, entrees to desserts, cocktail food to soups and salads and much more, using ingredients readily available in your local supermarket. 4 Ingredients is cooking made easy, the ingredients are familiar, the methodology simple and you won't need to spend a fortune on measuring utensils, to use 4 Ingredients you can use common kitchen implements such as teaspoons and tablespoons. This cookbook takes the chore out of cooking and you will be thrilled at how 4 Ingredients will save you time and money in the kitchen. If you are a busy person, are on a tight budget, have moved out of home, are fine tuning your culinary skills, going camping, or are on the move and haven't a lot of room for a full pantry, or you simply haven't had time to do the groceries, then this is the book for you!
Business & Economics

Sustainable Marketing

Author: Donald A. Fuller

Publisher: SAGE Publications

ISBN:

Category: Business & Economics

Page: 407

View: 238

There has long been a gap for a text that bridges the fundamental ecological issues facing society and modern marketing. This is that text. Following an ecological imperative, Fuller, explores the reasons for studying sustainable marketing in 8 key chapters which encompass strategy, products, channel networks, Communications, pricing and market development. At a time when one is looking at global warming, hydrocarbon taxes, air and water pollution and increased incidences of respiratory diseases this is a very opportune text. In the UK, BAA have just launched a sustainable company strategy for its business and this is the book that outlines what that approach means for the modern marketer.
Cooking

1,000 Foods To Eat Before You Die

Author: Mimi Sheraton

Publisher: Workman Publishing

ISBN:

Category: Cooking

Page: 1008

View: 827

The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.