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SEARCH OUR INVENTORY OF THOUSANDS OF NEW & USED BOOKS
ALL USED BOOKS IN VERY GOOD TO EXCELLENT CONDITION -- MANY LIKE NEW!
Cooking
-- All new design, including two-color text
-- Recipes with numbered steps for easy use
-- Preparation and cooking times with each recipe
-- Lighter versions of favorite recipes
-- Timesaving tips to make recipes even quicker
-- 200 all-new color photographs
-- All-new line art to make learning techniques easy
-- Complete nutrition information with each recipe, including percentage of calories from fat
-- Back cover of the book shows sample pages of the interior, so you can see the design even though it is shrink-wrapped
People really rely on Betty Crocker, and all the information they have come to expect is here, revised to be up-to-the-minute.
-- Over 900 recipes, from how to make coffee to rolling a fajita
-- Recipes that call for readily available ingredients
-- Definitions of cooking terms
-- Microwave basics and tips
-- The best -- and easiest -- way to cook anything, from oysters to apple pie to spaghetti squash
-- Photographs to help identify foods, such as types of mushrooms and pasta
-- Step-by-step photographs illustrating cooking techniques
-- Complete roasting, broiling and microwaving charts for meat and poultry
-- Trouble-shooting guides for successful baking
-- Food safety facts
-- High altitude cooking information
Trust Betty Crocker to make cooking easy, fun, and up-to-the-minute!
Go behind the scenes at Biro Restaurant and Wine Bar, and the Marcel Biro Culinary School, and discover the secrets of creating classic European cuisine made from scratch with seasonal ingredients: Lemon-Mint Sorbet with Red Peppercorns, Mesclun Duck Breast Salad with Raspberry-Shallot Vinaigrette, Lobster Martini, Sauteed White Asparagus in Parmesan Tuile with Summer Greens & Lemon Aioli, Rich Garlic Creme Soup with Croutons & Parmesan Crown, Grilled Medallions of Pork in Black Cherry-Pepper Sauce, Ahi Tuna Filet with Lobster-Veal Roulade on Glass Noodle Salad & Sauce Amoricaine, Pineapple Ravioli with Strawberry-Mint Creme, and many more.
The PBS series The Kitchens of Biro will air nationally beginning in late 2004, and will continue in syndication. A second season of the program is already in the works.
Marcel Biro was born in the former East Germany in 1973. By 21, Marcel was a European certified chef instructor, teaching aspiring chefs by day and cooking in Michelin-starred restaurants by night. At 24, he became one of the youngest chefs in European history to attain the title Master Chef de Cuisine. Acclaimed for winning several coveted European awards and for his dedication to demystifying classic cuisine, Marcel worked in France, Germany, Switzerland, Austria, Spain, Hungary, Italy, and Lichtenstein before coming to the US in 1999. He has cooked at several internationally acclaimed restaurants including Emile Jung's three-star Michelin Au Crocodile, toured Europe with Olympia Master Chef Francois Geiger, and was personal chef to German Chancellor Helmut Kohl. Shannon Kring Biro, the co-star of The Kitchens of Biro, is an award-winning lifestyle and cuisine writer who has been featured in Gastronomica and many other publications.
Throughout "Bon Appetit" Holidays you'll discover helpful tips for everything from making food as gifts to keeping a well-stocked bar to decorating the table. In fact, everything you need to make holidays truly festive occasions can be found in this one delectable cookbook.