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The Sliver Palate Cookbook
By Julee Rosso Sheila Lukins
Published by Workman
120 LE
Enriched with full-color photography, The Sliver Palate Cookbook is the beloved classic that brings a new
passion for food and entertaining into American homes. Twenty-five years after its original publication date,
this new edition highlights the recipes with beautiful color photographs. Its thirty-five flawlessly seasoned,
stand-out dishes make every occasion special, and its recipes, featuring vibrant, pure ingredients, are a pleasure
to cook. Brimming with kitchen wisdom, cooking tips, information about domestic and imported ingredients, menus,
quotes, and lore, this timeless book feels as fresh and exciting as the day it was first published. Every reader
will fall in love with cooking all over again.
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
Published by ACP Books
LE 40
The Australian Women's Weekly mini series represents exceptional value without compromising on taste or nutrition. Designed for people who love good food, each book features a collection of recipes that are based on fresh ingredients. All recipes have been triple tested by the Australian Women's Weekly Test Kitchen to ensure their correctness and success. In line with the increasing popularity of canapés and finger food, the Australian Women's Weekly has published the following titles, which are now available at the ECA:
- Party Food
- Party Food & Drink
- Tapas, Antipasto, Mezze
- Café Classics
- Café Favorites
- Dips & Dippers
- Finger Food
The Practical Encyclopedia of Chicken Cooking
Linda Fraser
Published by Hermes House
LE 95
Make the most of a favorite ingredient with this special collection of over 200 tempting recipes, featuring ideas for chicken from delicious soups and starters to snacks and main courses, including classic dishes and exciting unusual flavor combinations from around the world. An informative introduction covers essential basic cooking techniques from jointing and boning, to stuffing and roasting, and making chicken stock. An easy-to-follow recipe style, with useful cook's tips and hints and step-by-step photographs to show key stages of every recipe and the final dish, are included to ensure good results.
Everyday Potatoes
Published by Parragon Books
LE 50
The potato is one of the most popular and versatile staple foods cultivated in almost every country. Potatoes are a superb source of nutrients, with a naturally high fiber and low fat content, which makes them an ideal choice for the health-conscious. They can be cooked and served very simply, or transformed into marvelous dishes. Everyday Potatoes is divided into five chapters: Soups, Salads, Light Meals, Main Meals, and On the Side, which together contain a selection of 112 of the very best potato recipes from around the world.
Ice-creams and Sorbets
Published by ACP Books
LE 40
Did you know that home-made ice-cream freezes to a much harder texture than commercial ice-cream and so needs to be longer out of the freezer before serving? This and many more guidelines and tips on making your own ice-cream are presented by The Australian Women's Weekly in this little handy book. No longer just served on a cone, ice-cream can be a showstopping dessert with plenty of presentation possibilities and flavor combinations.
Great Vegetarian Food
Published by ACP Books
LE 170
This collection of the best vegetarian recipes from The Australian Women's Weekly Test Kitchen will prove, once and for all, that great vegetarian food can appeal to everyone. From pizzas, pies, pasta and noodles, to salads, soups, stir-fries and finger food, Great Vegetarian Food is full of creative ideas. Brimming with colorful and inspiring photographs, the book demonstrates the scope and versatility of vegetarian cooking. The book also includes a chapter on low-fat dishes.
Great Barbecue Food
Published by ACP Books
LE 170
Egypt is a country where the weather allows the staging of barbecues almost all year round. These days there is a great deal more to a good barbecue than just a grilled piece of meat to impress your guests. From appetizing starters to all the extras, such as marinades, sauces, dips, salads, breads and even sweets, the Great Barbecue Food book provides inspiring ideas. Try the recipes for pesto fish kebabs, sweet chilli chicken drumsticks, tandoori lamb or a tantalizing array of grilled vegetables, to ensure a gourmet barbecue experience for your customers.
Mary Berry's Complete Cookbook
Mary Berry
Published by Dorling Kindersley
LE 280
Mary Berry is a champion of good home cooking, whose books will inspire even the professional chefs to bring the good taste of home cooking to the restaurant table. Her Complete Cookbook is packed with more than 1,000 classic and innovative recipes, using flavors from around the world and featuring fresh, natural ingredients. Recipes aim to follow modern guidelines for using less saturated fat, sugar, and salt, and are illustrated with an inviting picture of the finished dish and step-by-step methods to ensure complete success. The book starts with useful information on tools and equipment, as well as freezing, safe and healthy cooking, and flavoring. Then each chapter has its own specialty of dishes as follows: Hot & Chilled Foods, First Courses, Eggs & Cheese, Fish & Shellfish, Poultry & Game, Meat Dishes, Vegetarian Dishes, Pasta & Rice, Vegetables & Salads, Yeats Cookery, Pies, Tarts & Hot Desserts, Chilled Desserts, Cakes & Teabreads. This 544-page cookbook is a source of creative ideas, culinary knowledge and inspiring pictures adding to the pleasure of preparing good foods.
Risotto
Pamela Sheldon Johns
Published by Apple
LE 85
Creamy, tender risotto is such a far cry from steamed rice that it is hard to believe they are made from the same basic ingredient. But it is important to know the rice used for risotto is a particular variety, rich in starch, which is slowly and carefully cooked in such a way that the rice releases its starch resulting in a creamy consistency while the grains of rice remain whole. Since risotto is such a simple dish, always use the best ingredients you can find: high quality risotto rice, fresh seasonal vegetables, flavorful stock, and sweet butter. Plus keep in mind that making risotto requires attention -from coating the rice with oil and stirring in stock just a ladleful at a time, to adding the final seasonings. This book provides more than 40 recipes divided among the following sections: The Classics, Vegetable Risottos, Seafood Risottos, Poultry and Meat Risottos, Special Risotto Dishes and Dessert Risottos.
Rice and Risotto
Elizabeth Wolf-Cohen
Published by Parragon
LE 150
The Rice and Risotto cookbook features a fascinating range of 120 imaginative rice and risotto recipes. The chapters in this book include: Soups and Salads; Main Dishes and Accompaniments; Risottos; Famous Rice Dishes; Puddings, Cakes and Pastries. All of the recipes are easy to follow, with clear step-by-step instructions. Delicious traditional Italian risottos are featured along with contemporary and exotic rice dishes.
Risotto
Published by Women's Weekly
LE 40
Risottos are one of those well-loved comfort foods, and for good reason as they are hot, one-pot dishes made with meat or vegetables, or a combination. They're a complete meal, dependent only on your tastebuds, creativity and seasonal produce. Although traditionally prepared with Italian-based ingredients Women's Weekly in this book presents a twist and includes recipes for risottos that are enjoyed these days with a little Asian inspiration.
Think Like a Chef
Tom Colicchio
Published by Clarkson Potter
LE 255
Tom Colicchio is chef/owner of New York's celebrated Gramercy Tavern and winner of the James Beard/American Best Chef Award for New York City. With his first book Think Like a Chef, he has created a new kind of cookbook. Rather than list a series of recipes, he uses simple steps to deconstruct a chef's creative process, making it easily available to anyone who simply loves great food and cooking. He starts with explaining techniques such as roasting, braising, sautéing and making stocks and sauces. Next he introduces common ingredients such as tomatoes and artichoke among many others and tells you how to use them in a variety of ways. Simple roasted tomatoes may be turned into anything from a vinaigrette to a caramelized tomato tart. In the section "Trilogies" Chef Tom Colicchio takes three ingredients and puts them together to make various dishes from simple quick to more complicated, showing that the whole can be greater than the sum of its parts. The final section of the book offers simple recipes for components that can be used in endless combinations.
Club Cuisine, Cooking with a Master Chef
Edward Leonard, CMC
Published by Wiley
LE 360
Chef Edward Leonard is captain and team manager of the award-winning Culinary Team USA, Vice President of the World Association of Chefs Societies, and Executive Chef at the Westchester Country Club, the 14th ranked Platinum Club, in Rye, New York. Chef Leonard is one of only sixty-two Certified Master Chefs (CMC) in the United States. His latest book Club Cuisine is the new, visually stunning cookbook featuring 150 recipes that until now have only been enjoyed by privileged members of the club. Helpful hints and insights help you to create these scrumptious dishes from 'amuse-bouches' to beef and seafood dishes, pastas as well as delectable soups, salads and sandwiches. Caterers and restaurant owners will also find complete menu items that have pleased distinguished diners at top private clubs.
Eating the Greek Way
Fedon Alexander Lindberg
Published by Clarkson Potter
LE 170
With more than 100 innovative yet easy recipes to delight your palate, Eating the Greek Way celebrates the happy marriage of delicious food and good health. The book starts with a chapter on nutrition, weight and an overview of ingredients to use in cooking for good health. Written by one of Europe's best-loved health authorities, this book brings the sumptuous fresh flavors of the Mediterranean to the table.
New Arabian Cuisine
Lutz Jakel
Published by Umschau-Buchverlag
LE 375
The book New Arabian Cuisine was sure to be a ground-breaking project: launched at the end of 2006 on the occasion of Lufthansa's 50th anniversary, the book represents an attempt to offer a completely new 'bridge' across cultures-a culinary one. The book hopes to inspire a whole generation of chefs to come up with innovative new ways of preparing and presenting traditional Arabian dishes, and of combining local flavors and textures in new ways, using a subtle European touch. It aims at linking "two worlds of enjoyment that have, as yet, remained almost entirely untouched by each other," but because of the unique, multi-cultural environment of Dubai have come to mingle and inspire each other in creating the now-famous fusion cuisine.
Live, Love, Eat
Wolfgang Puck
Published by Gramercy
LE 102
Legendary chef Wolfgang Puck shares 125 of his favorite recipes here in Live, Love, Eat!,
among them the most popular dishes from his many restaurants. The title and theme of the book is Puck's signature catchphrase, which sums up his approach to cooking and entertaining. Full photographs throughout capture these enticing finished dishes and offer up-close how to shots demonstrating key techniques. An indispensable guide to basics, sauces, and techniques provides guidance for beginning cooks as well as a handy tip-filled reference for more experienced chefs.
Wolfgang Puck: Adventures in the Kitchen
Wolfgang Puck
Published by Gramercy
LE 90
Wolfgang Puck is the chef and owner of a number of remarkable restaurants including the famous Spago restaurants and Chinois on Main among others. He is author of several cookbooks and appears on television programs. With his flair for innovation, Puck has blended exotic cuisines and techniques to create outstanding dishes full of flavor, color, and imagination. In Adventures in the Kitchen you will find Italian-Asian fused Sizzling Calamari Salad with Potato Strings and the Chinese inspired Chinois Minced Garlic Chicken in Radicchio Cups among others. Inspiring and instructional commentary from Puck, plus tips about how to present each dish artfully, ensure a culinary adventure with each of the 715 recipes.
Cooking with Jamie
Jamie Oliver
Published by Penguin
LE 225
Cooking with Jamie, My Guide to Making You a Better Cook, is the latest book by celebrity Chef Jamie Oliver who got renowned with his previous publication series The Naked Chef, The Return of the Naked Chef and Happy days with the Naked Chef.
Jamie Oliver himself claims that this is his best and biggest book ever as it is a timeless, modern-day classic in which he takes the student, young couple or established cook or novice through a whole load of simple accessible recipes that will impress anyone you might have around for dinner. Some tips on top gear that makes a difference in your kitchen are included.
All the proceeds his newest book go towards training and inspiring young kids from tough backgrounds all over the world to have a career in food through the Fifteen Foundation. For more information on the good work the Fifteen Foundation is doing with young people go to www.fifteenfoundation.org.uk
Harumi's Japanese Cooking
Harumi Kurihara
Published by Conran Octopus
LE 235
Harumi is Japan's answer to Delia Smith. She is a living inspiration and the most famous
cookery writer in Japan, adored by Japanese women. Harumi has sold more than 7 million
cookery books and over 5 million copies of her magazine Suteki Recipes (Lovely Recipes).
Her success is rooted in her effortless, down-to-earth and unpretentious approach to
stylish living and eating, which follows a philosophy of elegance and simplicity. Harumi's
Japanese Cooking includes more than 70 illustrated recipes which sets out to demystify the
preparation, presentation and enjoyment of Japanese food, often perceived by westerners as
precious, complicated and made using impossibly strange ingredients. In addition, Harumi
explains how Japanese meals are eaten and the importance of seasonality, variety and presentation.
Classic Japanese
Yasuko Fukuoka
Published by Southwater
LE 115
Japan's traditions and philosophy have always influenced the way food is prepared, cooked, served and presented. In this culinary guide to classic Japanese food, dishes are selected to suit the season and occasion, and ingredients are prepared to best highlight their natural flavor and texture. Where possible, food is eaten uncooked or only very lightly cooked as this is considered the best way to enjoy the contrasting tastes. Combining flavor with beauty, the recipes range from simple miso soups to elegant raw fish sashimi, all presented with care and delicacy, along with step-by-step illustrated techniques for preparation.
Fish
Sophie Grigson and William Black
Published by Headline
LE 225
Fish is one of the great culinary passions of our time. Sophie Grigson present over 180 delicious and healthy recipes and Britain's leading expert William Black provides you with everything you need to know about buying and preparing fish.
 Europe’s Master Chefs
Published by Konemann
LE 335
This book, one of the Eurodélices series, will bring haute cuisine right into your kitchen. Over 100 professional chefs, many of them recipients of multiple awards and associated with renowned restaurants in 15 countries throughout Europe joined forces to create this unique book. Here they divulge their best and their favorite recipes for unsurpassed hot and cold appetizers, fish and meat entrées, desserts and pastry specialties. With over 350 recipes and 2000 photos, Eurodélices explores the common roots of the different “arts of cooking” that have developed in various geographic locations as well as their abundant varieties. The present collection contains over 830 pages and is not only an essential guide for gourmet cooks, but also an absorbing document of European culture that goes far beyond short-lived culinary trends.
500 Greatest-Ever Chicken Recipes
Valerie Ferguson
Published by Southwater
LE 154
This wonderful poultry cookbook contains a wide variety of soups and starters, main
courses, roasts, casseroles an pies, as well as special low-fat and hot and spicy dishes.
Every dish is illustrated in color and the instructions are presented in an easy-to-follow,
step-by-step format. In addition to the 500 recipes there is also essential information
about the different cuts of chicken and turkey, and a section with useful techniques and
tips on how to prepare them for cooking.
Morton's Steak Bible
Klaus Fritsch & Mary Goodbody
Published by Potter
LE 205
With 3.3 million guests dining at its upscale restaurants throughout the United States,
Canada, and Asia every year, Morton's has clearly earned its place as the authority on all
things steak. Beautifully illustrated throughout with vibrant full color photographs,
Morton's Steak Bible is the definitive guide to steakhouse fare. The book offers
indispensable tips, steakhouse lore, and more than 100 irresistible recipes perfect for
meat lovers. For every cut from filet mignon and T-bone, to skirt steak and ground sirloin
the book starts at the beginning, providing excellent tips on how to cook like a steakhouse;
what to look for when selecting meat, how to cook it on a grill or under a broiler,
and of course how to time your masterpiece to perfection. Also included are recipes for
the perfect sauces, dressings, side dishes, salads, soups and desserts.
Mushroom Feasts
Steven Wheeler
Published by Southwater
LE 113
Mushroom Feasts explains everything you need to know about the culinary
properties of the 30 most popular mushroom varieties. Recipes for over more than 100
fabulous mushroom delights with step-by-step how-to sequences for making each dish.
Professional hints and tips are included.
Million Menus
Published by Hamlyn
LE 190
Mix and match a million three-course menus with this guide and cookbook. The split-page layout divided horizontally into three - starters, main course and desserts - makes it possible to create a million different menus by flipping among the 300 individual recipes. Choose a main course and turn the top and bottom sections until you find the perfect combination of dishes to begin and end the meal.
Each recipe is illustrated in color so that you can see at a glance what the entire meal will look like, which is impossible in conventional cookery books, where the different courses are described in different sections of the book. The quality and international range of recipes in this book, combined with the easy-to-use format will make planning and cooking a three-course menu an easy and enjoyable experience.
Tablechic
Tessa Evelegh
Published by Southwater
LE 125
A beautifully laid table provides an inviting ambience that both welcomes the guests and complements the meal. To help you make your initial selection to create the perfect look for your table, Tablechic, the Art of Table Dressing Step by Step first explores the traditional constituents of table setting such as cutlery, china, glass, linen, candles, decorations, and furniture. With a design directory to point you toward those elements that suit your style, there are also ideas for ways to mix and match your tableware to make your table setting look different every time. To follow, there are 20 stunning stylish settings with practical instruction and step-by-step photographs. There are also themed ideas for special occasions such Valentine's Day, Easter and Christmas. All the ideas are easy to execute, quick, and inexpensive.
500 Greatest-Ever Pasta Recipes
Published by Southwater
LE 163
This volume brings together recipes that reflect the versatility and range of pasta and noodle dishes from a team of major cookery writers. Step by step techniques tell you everything you need t know about making and cooking pasta to perfection. A full-color reference guide to the different types of pasta advises you on matching pasta shapes with appropriate sauces. Enjoy preparing pasta classics such as Lasaqne al Forno, Linguine with Pesto, Spaghetti with Clam sauce and Backed Macaroni with Cheese. With over 450 color photographs, easy-to-follow instructions and a comprehensive collection of mouth-watering pasta and noodle recipes, this book is a must for all cooks. It will help you prepare meals in minutes with quick and easy dishes using seasonal produce or store cupboard stand-bys.
500 Greatest-Ever Recipes
Published by Southwater
LE 163
Delicious recipes for every occasion are presented in this book with over 500 color photographs of every dish in its finished form to show you exactly what you are aiming to achieve. The book is designed to provide ideas, inspiration and suggestions for all your cooking needs and for any event, special occasion or entertainment - from a simple mid-week family meal to an elaborate celebration buffet. It is set out in ten easy-to-use sections which include every element on the menu: soups; starters; fish and seafood; poultry and game; meat; vegetarian dishes; pasta; pizza and grains; vegetables and salads; hot desserts and cold desserts. With traditional favorites, innovative new ideas and classic dishes from around the world, it is sure to become your favorite recipe book.
Nancy Silverton's Sandwich Book
Nancy Silverton with Teri Gelber
Published by Random House
LE 188
These open-faced sandwiches are innovative dished that taste
wonderful, look beautiful, and are perfect for entertaining.
They're gourmet meals that happen to sit on bread, the furthest
things away from the boring old sandwiches that we usually content
ourselves with. There are also recipes for some truly addictive bar
snacks to serve before the meal, and tantalizing spreads and
condiments, as well as some recipes for different breads. An inspiring book
that will enhance the creativity of your sandwich menu, beyond the well-known
and rather boring club and tuna sandwiches.
Cuisine and Culture
Linda Civitello
Published by Wiley
LE 315
Throughout history, food has played a critical and defining part in individual
cultures and the overall development of civilization. Subtitled "a History of Food and People,"
this volume presents an engaging, informative, and amazing story of the interaction between history, culture, and food. It draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies.
Covering the prehistoric period, and starting from the earliest societies around the Tigris and Euphrates rivers to today's celebrity chefs, Cuisine and Culture offers a multicultural and multiethnic approach to food and history, providing enlightening answers to many such questions as:
- How did the French establish a notable reputation in world cuisine?
- Where does American cuisine have its roots?
- How has food been used to control populations and as a weapon during war?
- Why did some restaurants print their own money?
Complete with sample recipes and menus, as well as revealing photographs and
illustrations, the book is an important resource for people interested in food history.
New Tapas, Culinary travels with Spain's Top Chefs
Fiona Dunlop
Published by Laurel Glen
OLD PRICE LE 188
NEW PRICE 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 are sheer masterpieces, fusing 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.
Evocative portraits of Spain's most alluring regions, innovative tapas
bars and their chefs accompany the recipes, making
New Tapas an irresistible celebration of this most
sociable of cuisines.
Sauces
Michel Roux
Published by Quadrille
LE 125
Sauces is an essential reference in every chef’s
kitchen. It covers sweet and savory sauces based on the classical
sauce classification, but reworked for health and ease of
preparation. The book has superb photography with many
step-by-step photographs for a better understanding of
preparation methods. A special index suggesting a sauce to
accompany any ingredient is included.
Kochkunst in Bildern
Part 6, published by Mattheas Publishing House
LE 520
Covers all the culinary displays of the champion chefs
worldwide who participated at the Culinary Olympics 2000, with
culinary displays of healthy cuisine presented in a modern style.
Full-color photographs of the various displays from starters, to
show platters, tapas, main courses, and showpieces, as well as
petit fours and plated desserts enhance the fun and functionality
of this book. Part 6 includes some pictures of the culinary
exhibits of the National Team of Egypt.
Cook’s Book of Sauces
Christine France
Published by Southwater
LE 125
This book teaches the secrets of successful sauce-making with
easy-to-follow step-by-step instructions. Beginning with the
basics, the introduction offers an explanation of the science
behind the art of sauce-making. You will learn which products to
keep in store as well as which equipment to keep to hand. The
book presents over 100 delicious classic and contemporary sauce
recipes. Also many tips, serving suggestions and presentation
ideas are included.
Not Just Roast, Great Chicken Dishes
Lina Fraser
Published by Southwater
LE 150
Not Just Roast is the essential guide to cooking with
chicken. Enticing to look at and extremely easy to use, it
contains everything you need to know about chicken and present a
selection of 200 recipes. The book is set out in seven
easy-to-use sections, which cover every occasion and part of the
menu, from starters, main courses, one-pot dishes, tasty summer
dishes to pies and tarts. An informative introduction covers all
the essential cooking techniques, from jointing to stuffing and
roasting. Step-by-step photographs show the key stages of every
recipe.
Flip Cook, a series of three books
Published by Southwater
LE 125
If you have been annoyed like so many of us whenever you are
standing in the kitchen and tried to cook a recipe from a
cookbook that keeps on falling closed, and while you need to stir
continuously you struggle to find the right page again, then the
Flip Cook books are the solution as they are made as flip charts
which you can set-up in front of you and read while you cook.
Each book has over 130 enticing recipes form the classic to the
contemporary. The finished dishes are beautifully photographed
and accompanied by easy-to-follow step-by-step instructions. A
comprehensive introduction covering essential preparation and
cooking techniques is included in each book. Logical sections
assist in finding the perfect recipe. Titles available in the
Flip Cook Book series are Pasta; Chicken; and
Vegetarian.
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 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.
Still available:
Eurodelices, Master Chefs of Europe
A series of six books, LE 160 each.
Delices de France, Dine with France’s
Master Chefs
A series of four books, LE 160 each.
Published by Konemann
Each book provides more than 150 recipes from famous chefs of
various European countries. All the recipes are up-to-date in
regards to healthy and nutritional cuisine. Many quality color
photographs show the preparation steps, as well as a modern
presentation of each dish. The books are going out of print, but
the following titles are still available: Cold Appetizers;
Fish & Seafood; Meat & Poultry; and Pastry.
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
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