Prized for their nutritional value and colourful presentation, vegetables are a cost-effective produce item for commercial establishments and home cooking. This essential kitchen reference addresses all facets of the rapidly growing trend in vegetable cookery. It features over 500 vegetable recipes for appetisers, side dishes, and main courses each carefully made for a yield of six. It is written in a clear style and organized alphabetically by vegetable for easy reference. Cooking professionals and amateurs can easily locate their vegetable of choice and learn about its history, seasonal availability, preparation and accompaniments, and presentations. This book should be of interest to professional chefs; restaurant owners; foodservice directors; general consumers.

Vegetable Cookery

Janericco, Terence

Cookbooks, Food & Wine

Van Nostrand-Reinhold

Which Kettles to use to get top results When a food processor is a godsend or a hinderance How you can prepare cream soups that look as good as they will taste How to preserve and improve leftover soup for future use

Soups for the Professional Chef

Main Courses & Side Dishes

Van Nostrand Reinhold Company

The Book of Great Hors d'Oeuvre, Updated and Expanded Terence JanericcoNow the last word on hors d'oeuvre has been fully revised, rewritten, and expanded to provide you with the most reliable source for menu selection, preparation, and presentation. The First Edition of The Book of Great Hors d'Oeuvre was widely praised by both professional chefs and reviewers, not only for its enormous selection of clearly and concisely written recipes but also for its Wealth of suggestions for entertaining. This new edition offers you hundreds of crowd-pleasing new ideas. More than 1,000 recipes help you to add a special culinary touch to every occasion—from the intimate Cocktail party to the most extravagant affair. You are shown how to create exotic and inventive menus using familiar ingredients at the lowest possible cost. The chapters include ideas for:
<ul>
<li>Spreads and dips</li>
<li>Marinated and pickled foods</li>
<li>Dim sum</li>
<li>Pastries</li>
<li>Canapes and toasts</li>
<li>Patés and terrines</li>
<li>Croquettes</li>
<li>Cheese balls, fish balls, and meatballs</li>
<li>Stuffed vegetables, meats, and breads</li>
</ul>
Want to fascinate your guests with delectable, easily prepared French puff pastry? A delightful yogurt pastry? An irresistible strudel? These are just some of the scores of offerings that will make your food stand apart from its competitors. Noted culinary author Terence Janericco makes it easy for you to assure that the amount, variety, flavor, and visual, appeal of your hors d'oeuvre are perfect. His side-by-side use of both small-yield recipes (eight servings) and larger ones (24 servings) allows you to adjust the quantities to suit your needs. Everything is here! How to adjust menus for the length of the party,the number of guests, the time of day, and the life-style of your client; how to select the foods that are just right as a prelude to lunch or dinner; how to promote the image your host or hostess wants. Janericco explains it all. All aspects of party planning are covered. Just follow the author's tips on presentation to create visually exciting food that is easily recognizable and readily accessible for the guests. Learn not only how to arrange food, but also which foods look good together (and which do not), as well as what are the best backgrounds. Turn here for advice on how to garnish platters, space foods appropriately, and present dips creatively. Discover how to situate buffets and bars in different settings, whether the event is in a banquet hall or small apartment. staff, equipment, utensils—you'll know exactly what you need simply by opening this "menu-to-success." Whether your hors d'oeuvre are the prologue to a meal or the meal itself, this guide makes your performance the star of the show.

The Book of Great Hors d'Oeuvre, Update Edition

Cooking Education & Reference

Mariner Books

This book presents many exciting, delicious, and interesting dishes for breakfasts and brunches besides giving delightful suggestions on how and when to entertain early in the day. In response to growing concerns about nutrition, The Book of Great Breakfasts and Brunches provides a host of healthy meals as well as traditional favorites.

The Book of Great Breakfasts and Brunches

Baking

The Book of Great Desserts

Desserts

John Wiley&Sons, Inc.

Provides recipes for eggs, seafoods, meats, quiches, souffles, and crepes suitable for serving at a restaurant for breakfast and brunch

Breakfast and Brunch Dishes for the Professional Chef

CBI Pub. Co.

The book of great breakfasts and brunches

In this book, you'll find a host of delicious and unusual sandwich combinations, along with 12 pages of full color photographs. 134 pages.

The Complete Book of Sandwiches for the Professional Chef

The Gourmet Galley (Fine Cooking On Small Boats)

International Marine Publishing Company

See the best price to sell, buy, or rent books by Janericco, Terence. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Janericco, Terence

See the best price to sell, buy, or rent books by Janericco, Terence. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Vegetable Cookery

Soups for the Professional Chef

Soups for the Professional Chef

The Book of Great Hors d'Oeuvre, Update Edition

The Book of Great Breakfasts and Brunches

The Book of Great Desserts

Breakfast and Brunch Dishes for the Professional Chef

The book of great breakfasts and brunches

The Complete Book of Sandwiches for the Professional Chef

The Gourmet Galley (Fine Cooking On Small Boats)