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For further training materials go to ECA's English/Arabic Training Manuals
NEW ARRIVAL
Australian Women's Weekly Series: Party Food & Drink
Published by ACP Books
LE 40
Party Food & Drink offers small, bite size morsels that can be eaten in one bite - just right for a cocktail party or to
offer guests when they arrive for dinner. In addition, this book offers menu suggestions and recipes for tea parties,
coffee mornings and more substantial offerings for the buffet table.
NEW ARRIVAL
Australian Women's Weekly Series: Tapas Antipasto Mezze
Published by ACP Books
LE 40
Tasty small dishes served with accompanying sauces are an increasingly popular way to dine. Tapas, antipasto and mezze are set to inspire long, enjoyable meals where guests sample a variety of tastes and textures. This Australian Women Weekly book features a variety of recipes that are based on fresh, readily available ingredients.
NEW ARRIVAL
Australian Women's Weekly Series: Café Classics
Published by ACP Books
LE 40
Here are recipes for café classics such as appetizers, soups, main dishes and desserts in handy menu suggestions and surprisingly simple steps. Café Classics includes café 'basics' such as salsa, roasted garlic and mayonnaise. This collection is filled with the type of cooking that can be prepared in a hurry for a quiet intimate meal, or delight a variety of guests with sophisticated tastes.
NEW ARRIVAL
Australian Women's Weekly Series: Café Favorites
Published by ACP Books
LE 40
Using this book, prepare a wide variety of café favorites such as panini, corn fritters, lasagna, crab cakes and Caesar salad. Includes ever-popular café deserts such as brownies, biscotti, cupcakes and more.
Small Bites
Jennifer Joyce
Published by Dorling Kindersley
LE 150
There's a revolution going on. The formality of the dining room table is being exchanged for a more relaxed gathering as the new mode for entertaining. Growing number of guests want simply a selection of canapés and starters as a main meal. They are dismissing the classic three courses scenario, with large cuts of meat or fish, in favor of diminutive, yet beguiling bites. Small Bites is a mouthwatering collection of tapas, sushi, mezze, antipasti, dips, wraps and other finger food that can be eaten whole as a starter or while standing at a cocktail reception. The book features practical instruction including tips on preparation and planning.
The Book of Hors D'Oeuvres
June Budgen
Published by Salamander
LE 45
It is customary to serve hors d'oeuvres as a start to a luncheon or dinner or at a cocktail party or reception, but they can also be combined to make a complete meal. For a formal dinner, choose an hors d'oeuvre that is light but piquant, so it will enhance the meal that is to follow. When an hors d'oeuvre is served before a salad or a light main course, a more substantial dish, such as an individual quiche, can be served. The Book of Hors D'Oeuvres contains recipes for both the light finger food snacks and the more substantial plated hors d'oeuvres. Clear step-by-step instructions and photographs show you how to produce a great selection of hors d'oeuvres suitable for any special occasion.
Australian Women's Weekly Series: Party Food
Published by ACP Books
LE 40
When throwing a party prepare ahead using the easy and delicious recipes in Party Food, then get ready to receive your guests in style. Each recipe includes a photograph along with the simple, easy-to-follow instructions and has been triple tested by Women's Weekly to ensure success.
New Tapas, Culinary travels with Spain's Top Chefs
Fiona Dunlop
Published by Laurel Glen
LE 175
Delicious tapas are being created by a new generation of chefs working in
ultramodern restaurants across Spain, as well as experienced tapas cooks in
backstreet bars. Like the old tapas favorites, these new dishes are oozing
with intense flavors and a rich variety of textures. In New Tapas,
Spain's most innovative chefs share some of their finest creations, ranging
from their own versions of traditional tapas, such as fish stew, to those
with contemporary flair, such as marinated lamb with apple confit.
Some dishes fuse traditional Spanish ingredients with
international influences, others are mouthwateringly earthy, fresh, and
indisputably Spanish. All of these tapas are easy to make, combining minimal
preparation with dazzling tastes and textures.
The Appetizer Atlas, a World of Small Bites
Arthur Meyer and Jon Vann
Published by Wiley
LE 295
With a selection of 400 recipes featuring hors d’oeuvres
and small plates from 96 countries and 28 different regions,
The Appetizer Atlas is indispensable recipe-by-recipe tour
of the world's peoples and customs. Arranged as is an atlas by
geographic location, the book reveals the unique culinary
character of each country as expressed in its ingredients,
produce, common cooking methods, and techniques. Clear, itemized
instructions for preparing in advance (such as marinating
overnight), assembly method, specialized techniques, as well as
food pairings turn the artistry of appetizer creation into
practical, easy-to-follow steps.
All books are available or possible to order at the ECA.
Prices are subject to change, because of the fluctuations in the
exchange rates. There is a 5% discount on books for ECA members.
A special book ordering service for the hospitality professional
from accounting to event management, and menu planning to
culinary math as well as service management is available upon
request.
Please call the ECA at 532 8187 / 532 8188 / 362 7217 or
email books@egyptchefs.com
For further training materials go to ECA's English/Arabic Training Manuals
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