Umbertos Kitchen or Pearls of Kitchen Wisdom

Umberto's Kitchen: The Flavors of Tuscany

Author: Umberto Menghi

His three previous cookbooks have sold nearly a half-million copies—and this very personal collection of restaurateur Umberto Menghi's 150 favorite recipes honors good food, the joy of preparation, and the camaraderie of a shared meal. The Italian spirit suffuses every lush and lovely-to-look-at color page as Menghi presents such mouthwatering delicacies as Baked Mozzarella with Olive Toast, Carpaccio, Artichoke Soup, Grilled Eggplant, and Tomato Salad. Tempting pastas include Tagliatelle with Prawns and Penne with Cauliflower, while the very thought of Stuffed Calamari, Braised Chili Chicken, and Gnocchi with Gorgonzola will stir feelings of immediate hunger. And, don't forget luscious Italian desserts like Zuccotto, a chocolate sponge cake flavored with various liqueurs, and Espresso CrЉme Br–l‚e. Wine notes and reminiscences complement the recipes. 9 1/2 X 9 1/2. All in Color , 100 Color Illustrations, 70 B&W Illustrations

Author Biography: Vancouver, BC

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Pearls of Kitchen Wisdom: Tips, Shortcuts and Recipes from a Country Home

Author: Deborah S Tukua

Part invaluable reference book, part indispensable cookbook, Pearls of Kitchen Wisdom offers literally hundreds of ingenious ways to make time spent in the kitchen both productive and enjoyable. As an experienced homesteader and doyenne of her own country kitchen, Deborah S. Tukua has spent years collecting nuggets of wisdom from friends sand neighbors who share her way of life in rural Tennessee. Pearls of Kitchen Wisdom represents the distillation of a community's tried-and-true techniques for cooking, entertaining, and washing up, many of which have been handed down through the generations. Here are tips for every corner of the kitchen. For example: metal cookie cutters double nicely as whimsical napkin rings; custard will bake evenly without becoming runny when the custard dish is placed in a pan of water; debone chicken and turkey easily with kitchen scissors instead of a knife.Here too are recipes for preserving and canning food, including dried tomatoes, corncob syrup, and chili beans as well as recipes for dozens of country kitchen favorites such as baked maple chicken, vegetable cheese chowder, and pumpkin-pear pie. Also included is a wonderful section on cooking with children. (5 1/2 x 8 1/4, 320 pages)

The Effective Food Service Supervisor or Antonio Carluccios Music Menus from Italy

The Effective Food Service Supervisor

Author: Anna Katherine Jernigan

This practical handbook gives you expert guidance for meeting supervisory challenges such as time management, communication, conducting interviews, performance appraisals, and more. Each chapter sets learning objectives, states problems, and offers solutions.

Table of Contents:

Contents: MANAGEMENT SKILLS * Leadership Skills * Time Utilization * Communication * The Interview Process * TRAINING * Orientation Training * On-the-Job Training * In-Service Training * Staff Development Enhancing the Supervisor' s Ability to Train * Motivation * MANAGEMENT TOOLS * Tools of Management * Positive Performance Appraisals * Employee Time Schedule * NEGATIVE FEELINGS AND EMPLOYEE PROBLEMS * Coping with Negative Feelings * Employee Complaints * Disciplinary Process * Turnover, Termination, and Exit Interview * NEW CHALLENGES * The Computer as an Asset to the Supervisor * Appropriate Guidance for Employee Personal Problems * Characteristics of a Successful Supervisor

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Antonio Carluccio's Music & Menus from Italy

Author: Antonio Carluccio

Antonio Carluccio believes that food and music go well together, especially Italian food and grand opera, for which he has had a lifelong passion. Featuring selected highlights from his own repertoire, including classic regional dishes, these menus combine to provide an irresistible celebration of Italy’s finest food. Ossobuco Milanese; prawns in garlic, oil, and chili sauce; and baked peaches are just some of the flavors to delight the senses. Antonio has tried to suit the food to the character of the opera and having entertained some of opera’s greatest personalities, including Luciano Pavarotti, Kiri Te Kanawa, and Placido Domingo, he is perfectly placed to create the perfect accompaniment. Why not share the Antonio experience by entertaining to the sounds of Donizetti’s Che mi Frena? Or some quintessential Verdi? The combination of inspiring music and delectable food is confirmation that life is too short not to be Italian.