A Guide to Create a Professional Quality Fruit and Vegetable Carvings; Pango's Table Art, fashion a step-by-step instructions about the art of fruit and vegetable Carvings, beginners and professionals will be inspired by the knack of its unique table decoration with the use of common household fruits and veggies, the intricacy of the craft belies simplicity: even beginners can manipulate assorted fruits and vegetables to appear like a magnificent real flower, whimsical animals and other centerpiece that would make the eye glitter in awe. Pango, has been designing edible table decorations for thirty years, through his artistry, he adds magic and splendor to sweet tables, wine and cheese tables, antipasto bars, hot and cold buffet tables and many other special occasions that requires his craft and artistry. It is the magic of his art that has endeared Pango to thousands of people over the years, as he shares his talent through seminars and demonstrations. Passengers on cruise ships, become spellbound by Pango's artistic arrangement with a typical comments that includes, "I can't believe those, chrysanthemums are really Onions!" "Are those really cabbage leaves?" and "How do you get the leaves to shine like that?" Pango's Table Art is a response to thousands of people who have asked Pango to share his secrets and skills in carving fruit and vegetables fl owers, so here it is with vivid photographs of his most popular carvings, written along are directions on how it is going to be made. Carvings include exotic animals, such as eggplant penguin, fruits and vegetable elephant to be use as centerpiece or showpiece, watermelon monkey, white turnip ostrich and zucchini birds sitting at the center platter with Leek fl owers as an equally impressive floral design; like zucchini tulip flowers garnished & decorated at the center of the table, so also the white turnip roses in brilliant Jeweled-tone color. You can also see assorted vegetable flowers, glossy red-and-white cabbage lilies all of which bloom in brilliant colors. In addition to an easy-to-follow instruction is a beautifully photographed carvings, Pango's Table Art also features well-illustrated sections on carving equipment and techniques, as well as suggestions in assembling an elegant buffet table by simply adding a fruit and vegetable carving. With Pango's Table Art, entertaining takes a whole lot of new meaning.

Sixty years after Irma Rombauer advised new cooks to "Stand facing the stove," America's love affair with "Joy of Cooking" continues unabated. And why not? "Joy" in hand, tens of millions of people - from novices to professionals - have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades, "Joy of Cooking" has taught America how to cook, serving as the standard against which all other cookbooks are judged. "All About Salads & Dressings" upholds that standard. While keeping the conversational and instructional manner of the flagship book, "All About Salads & Dressings" is organized by salad type including green; vegetable and savory fruit; bean and grain; fish and shellfish; meat and poultry - with such delicious classics and exciting innovations as Caesar Salad; Thai Beef Salad; Grilled Swordfish, Tangerine, and Jicama Salad; Tomato and Mozzarella Salad; Hot Apple Slaw; and Three-Bean Salad. And don't forget the dressings: everything from Basic Vinaigrette to creamy Green Goddess Dressing is covered. With a full primer on varieties of lettuce and suggestions for garnishing, "All About Salads & Dressings" illustrates how much more there is to salad than just lettuce. Whether you belong to one of the millions of American households that already own a copy (or two) of "Joy," or you have never cracked the spine of a cookbook before, "Joy of Cooking: All About Salads & Dressings" is for you. It is a spectacular achievement, worthy of its name. "Joy" has never been more beautiful. [+]

Europe's most authoritative culinary reference comes to the New World A sound and comprehensive knowledge of cooking theory and technique is as essential to a great cook as a full complement of well-made kitchen tools. Based on the European culinary classic, Lehrbuch der Küche, Classical Cooking the Modern Way: Methods and Techniques provides a complete review of the most basic culinary principles and methods that recipes call for again and again. Whether used alone or with its companion volume, Classical Cooking the Modern Way: Recipes, this book is a cornerstone culinary reference that belongs in every kitchen. With everything needed to master the core repertoire of cooking methods, from grilling and broiling to braising, sautéing, and more, it explains in detail how to work with all of the main types of ingredientsincluding meat and poultry, fruits and vegetables, and pastas and grains. Contributions from 75 acclaimed European chefs offer a dynamic and informed perspective on classical cookinga fresh and contemporary look at the fundamentals with a dash of Continental flavor.