In an ever-changing world, good manners never go out of style. These essential skills and tips will help you all aspects as you grow into womanhood. Good manners are not just a quaint and old-fashioned concept. They're an essential aspect of every young lady's path to adulthood. It's safe to say that today's young woman is exposed to more opportunities than any generation of women in history, and these essential guidelines created by author Kay West will help parents ensure that their daughters grow up to succeed in any situation. In 50 Things Every Young Lady Should Know, you will learn about: Making conversation with adults Accepting a gift you don't like Dressing appropriately Winning and losing graciously Writing a thank-you note While the formal rules of etiquette are not taught the way they once were, 50 Things Every Young Lady Should Know provides a modern take on the ageless idea that girls should know appropriate and courteous responses to any given situation. This updated guide to traditional standards of behavior proves that manners never go out of style--they're a crucial skillset that a young girl needs to excel in whatever she chooses to do.

We all want to connect more with friends and family but many of us have lost the confidence to have people over. We want to create magic moments around a table but various things are stopping us; maybe we feel like our house isn't nice or tidy enough or our cooking isn't 'instagrammable' enough or we just don't have time or any clue what to cook and how to put a menu together.

In Good Company takes the angst out of cooking for friends, showing us how we can make things right, better, best, through good food served with minimum stress and maximum love.

Sophie's previous title, A Basket by the Door, was all about food you can make, wrap and deliver. With its generous collection of over 120 recipes, menus and food stories, In Good Company encourages you to open your door and invite people in to eat.

Make sure your culinary arts students are prepared for the real world! Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy chronicles the creation and development of an undergraduate degree program in culinary arts at the Dublin Institute of Technology. Written by the head of the institute's School of Culinary Arts and Food Technology, Standing the Heat is a handbook for developing a curriculum that maximizes career opportunities for students as an alternative to the limited path of instructional training offered in hotel management or hospitality degrees. The book details the merger of a vocational education with a more cognitive education that prepares chefs to be more than mere cooking operatives, introducing educational concepts that establish the culinary arts as a discipline deserving of serious scholarly attention. Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy is a first-hand account of efforts by the School of Culinary Arts and Food Technology to raise culinary arts education to the degree level as a remedy to the traditional formal education and training that have failed to prepare students for life in the real world. The book assembles a course of study that produces culinarians who are capable and responsible decision makers, ready to meet the challenges of operating a business while incorporating the values of food safety, customer care, ethics, and passion into the highest quality foodservice. Topics addressed in the book include: admission criteria teaching staff recruitment and development physical resources course management student guidance examinations and syllabuses course review and much more! Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy is an important step in establishing the culinary arts as a viable curriculum in higher education. This book is essential for hotel school program directors and practitioners, researchers, academics, and students in the field of culinary arts.

Craft delicious, creative mixed drinks using pantry staples with this essential recipe book guaranteed to satiate any cocktail craving. We all want to be the type of host who can put together a tasty meal or a delicious appetizer for unexpected company by creatively using the odds and ends from our pantry or fridge. That same improvisational approach can be applied to home bartending with impressive (and tasty!) results. Knowing how to enlist the everyday basics cluttering up your kitchen, like condiments, jams, pickles, and sauces, means you can craft inventive, flavorful cocktails on the fly, satisfying cravings and fulfilling your guest's requests. Pantry Cocktails is an organized, easy-to-follow guide that not only includes cocktail recipes but accompanying themed food boards (such as The Warming Hut Board inspired by New Mexico flavors), helpful tips and hacks, and useful pantry suggestions. Recipes include: -A Sushi Mary with the wasabi and white miso pastes in your fridge (from that sushi delivery last week) -A Basil-Cello Frosecco or Ginger-Orange Shrub Shandy from your garden -Off-Season Bellini using peaches from your cupboard You will learn which key bottled spirits to keep in your liquor cabinet, which fridge and cupboard staples you can repurpose, and how to use seasonal herbs from your patio or garden to create outstanding cocktails that are sure to satisfy and impress.

Whether throwing a cocktail party, a birthday buffet or having friends around for supper, this book has all the information and recipes you will need. Dishes include Goat's Cheese Souffle, Fillets of Sea Bream in Filo Pastry, Beef Wellington, and traditional Roasted Stuffed Turkey. There are also stylish salads such as the Peruvian Salad and refreshing Watermelon and Feta Cheese Salad. The section on outdoor eating includes barbecue and picnic dishes, including Seared Tuna Steaks with Red Onion Salsa, Barbecued Chicken and Herbed Greek Pies.

An edition of Caxton's delightful Book of Curtesye, originally "printed at Westminster about 1477-8 A.D." As well as the usual instructions on good manners and behaviour (Lose not your gyrdel / sittyng at your mete - Don't undo your girdle at the table), this guide includes a charming and clearly heartfelt section advising which poets should be read, with Chaucer, Lydgate, Gower and Occleve being judged the finest and most important.

Being a grazer means tasting lots of things but not committing to a single one. IPs the opposite of meal monogamy, the antithesis of boredom at the table. When you graze, you skip from dish to dish, bending the rules of convention. From shrimp with chile to unique takes on cheese and charcuterie to tiny creme brulee spoons, Lenzer gives us a guide on how to create dishes and snacks for grazing and entertaining, whether it be a dinner for two or a party for twelve. Tapping into the tapas style trend of eating, Graze is full of easy, delicious dishes, that, combined together, can make a unique meal. Cooking small bites is a way to try your hand at fun new recipes, including simple pear crisps, pizza slivers, grilled polenta cakes, scallop and plum ceviche, lavender panna cotta cups, and so much more. The book is written for home cooks eager for ideas and inspiration on how to integrate smaller dishes into their kitchen. The trend toward grazing is growing rapidly - more and more of us are interested in eating lighter meals focused on high quality, sustainable ingredients. The desire to be more conscious about consumption is integral to all of Lenzer's recipes.

We all know the state of panic. It's your turn to host the whole family for the holidays, which means dozens of people, so you're already stretched thin. And then you find out that so-and-so's new boyfriend is vegan! Luckily for you, this book is a foolproof guide to making plant-based meals for the holidays. You could start your guests with a round of blinis and faux caviar. Then, when they're getting snacky, bring out the arancini and dairy-free aioli. When you're laying out the big dinner spread, you can offer your vegan guests tempeh and mashed sweet potatoes, stuffed pumpkin, and many more devilishly starchy options. Then, for dessert, roll out the chocolate truffles, a black forest cake, fruit pies, and more! Plus, who even needs meat or animal products, when you're surrounded by your friends and family.

Charlotte Moss inspires readers to imbue everyday life with elegance and romance. Moss focuses on events as small as breakfast in bed or tea in the afternoon or as elaborate as a festive Christmas luncheon or large dinner party and the artifacts of our lives (china, silver, linen) to create the backdrop for a life well lived. Moss celebrates the day-to-day by bringing her enthusiasm and impeccable style to every domestic activity. Setting the table becomes a joy when putting together stylish combinations of place mats, monogrammed linens, china, tableware, curios, and flowers. From tasteful meals for one to grand occasions for friends and family, Moss chronicles her own aptitude for hospitality. Style icons are conjured for their entertaining savvy: Pauline de Rothschild for her pioneering tabletop decoration, Marjorie Merriweather Post for her organizational precision, Lesley Blanch for her introduction of exotic delights to the table, and Elsie de Wolfe for her always-right recipes. Butlers pantries are explored. Linen closets are catalogued. Flowers are collected from the garden and artfully arranged for a memorable meal. Moss invites you into her world to discover how to make everyday an occasion.

"Host a dinner party * Make a bed * Set a table * Use the proper fork * Polish silver * Prepare high tea * Present a calling card * Make conversation * Fold a shirt .".. all with the charm, ease and sophistication of a butler.
In a clear, straightforward style, Charles MacPherson lays out the essentials of entertaining and household management in this beautifully illustrated style, etiquette and entertainment guide. For anyone who rents or owns--be it a small urban condo or a lavish country estate--"The Butler Speaks" includes everything you need to know to simplify, organize and care for your home. It also offers modern advice on personal style and etiquette--how to receive guests; present your business card; make polite dinner conversation-- and advice on entertaining at home--how to make a cheese plate; hold your cutlery; set a table--all with the flair, charm and unpretentious grace of the butler.

An Ode to Living and Gathering in Nature A picnic on the beach. Cocktails and a snack at sunset. Sharing a potluck meal around the fire, and letting the night drift lazily along in the pleasures of roasting marshmallows and swapping stories. Getting together in nature, with food and drink, is among the most restorative rituals we can experience, fostering a kind of intimacy and ease that's rare in any other setting. Al Fresco, with its fresh, delicious recipes and unexpected ideas, its tips for exploring new ways to get outdoors, its interviews with dozens of kindred spirits, is an inspiring and beautiful playbook for anyone who wants to spend more time outside with friends and family. The credo is simple: Nature opens us up to ourselves, and the food we share opens us up to each other.

The Jenni Kayne design line embodies a natural, earthy and effortless aesthetic one that is intentional and where beauty and authenticity exist in every detail. A natural extension of this ethos, Jenni Kayne Entertaining illustrates Jenni s conscious way of living through personal anecdotes and tips, paired with beautiful on-location photography. Organised by season, with each section featuring a different landscape, this inspirational entertaining guide is full of ideas for enjoying special moments with family and friends. Every season includes home design inspirations, craft ideas, tips for what to stock in your kitchen and pantry, what to plant in your garden, as well as entertaining concepts and recipes. From an apple harvest dinner and herb-drying activities in the fall and cocktail parties and DIY gift ideas in winter, to flower arranging in the spring and beach picnics in the summer, Jenni shares her philosophy for living joyfully and mindfully. An inspiring hands-on approach for stylish and balanced living, Jenni Kayne Entertaining shows us how to make the most of the time we spend together, treating life s details with creativity and care.

After years of acting, David Burtka decided to follow his passion and attend cooking school. As the chef and founder of the catering company Gourmet MD, he worked with clients like Katy Perry, Elton John, and Kelly Ripa, and loved bringing people together for social gatherings of all kinds. Life Is a Party offers readers an intimate look inside the lives of one of Hollywood's most beloved couples. David and Neil share a love of entertaining and their celebrations have become (wait for it) legendary. And now David wants to share his go-to recipes, party themes, music lists, decor tips, and Pinterest-worthy spreads with all of us. Whether your budget is minimal or unlimited, you'll be inspired by 100 fail-proof recipes inspired by seasonal ingredients. David also offers 16 party themes, complete with endless ways to mix and match dishes, create stunning decor, break out what to prep ahead, and how to get guests involved, that are sure to make every party a success. Readers will feel inspired by David's twists on comfort classics like Mini Loaded Potato Skins, Red White and Blue Potato Salad, and Grilled Chocolate-Hazelnut Cookies. You'll yearn for the next chance to celebrate so you can try recipes like Herbed Standing Rib Roast and Thyme and Gruyere Popovers. Plus, you'll find recipes for libations like Mojito Slushies and Charred Peach and Plum Sangria. Speaking with authority and easy charm, David makes planning the perfect party seem like a breeze. And--even if you aren't planning your next fete--David's recipes are delicious enough that you'll want to add them to your weeknight rotation.

In this updated and revised edition, How to be a Gentleman is a useful handbook that teaches men manners, attitude, appropriate dress, and social skills. Despite how different things are today, the principles of good manners remain the same. This resourceful book teaches men how to distinguish themselves from the rest of the crowd. In How to Be a Gentleman, some tips and guidelines include: How to respond to those with whom you disagree When and where it is appropriate to use your cellphone How to dress for various formal events Rules for conducting yourself at the gym How to engage respectfully with different cultural and religious contexts How to be a Gentleman is a thoughtful gift for birthdays and graduations, or seasonal occasions such as easter baskets, stocking stuffers, and holiday gift giving. This version includes how to communicate, shop, and meet new people through cell phones and computers. Becoming a gentleman is a lifelong exercise in refining etiquette, social interaction, and personal discipline. It all continues here.

When "Cooking for Crowds" was first published in 1974, home cooks in America were just waking up to the great foods the rest of the world was eating, from pesto and curries to Ukrainian pork and baklava. Now Merry White's indispensable classic is back in print for a new generation of readers to savor, and her international recipes are as crowd-pleasing as ever--whether you are hosting a large party numbering in the dozens, or a more intimate gathering of family and friends.

In this delightful cookbook, White shares all the ingenious tricks she learned as a young Harvard graduate student earning her way through school as a caterer to European scholars, heads of state, and cosmopolitans like Jacqueline Kennedy Onassis. With the help of her friend Julia Child, the cook just down the block in Cambridge, White surmounted unforeseen obstacles and epic-sized crises in the kitchen, along the way developing the surefire strategies described here. All of these recipes can be prepared in your kitchen using ordinary pots, pans, and utensils. For each tantalizing recipe, White gives portions for serving groups of six, twelve, twenty, and fifty.

Featuring a lively new introduction by White and Edward Koren's charming illustrations, "Cooking for Crowds" offers simple, step-by-step instructions for easy cooking and entertaining on a grand scale--from hors d'oeuvres to desserts.

Eat, drink, and enjoy the creepy yuckiness of Monster Eyeballs, Chocolate Spider Clusters, Buried Alive Cupcakes, and Screaming Red Punch. In her colorful collection of frightful foods, Sharon Parrish Bowers shares the fun of baking, decorating, and indulging in delicious treats that celebrate witches and jack o' lanterns, ghosts and graveyards.
Everyone loves Halloween. It's a holiday that is pure fun and childish joy, an excuse to dress up and eat treats. Packaged candy may be the common reward for trick-or-treating, but plates of Spiderweb Cookies or big bowls of Sticks and Stones Caramel Corn are perfect contributions to school Halloween events, tailgating parties, neighborhood open houses, adult costume parties, and even afternoon play dates. It's difficult to imagine an autumn gathering that wouldn't be even more fun with ghoulish goodies to share.
These frightful treats are not just for October, though. A birthday party for a nine-year-old or a scary movie sleepover for teenagers practically demands an I'Scream Cake or Spidery Cupcakes. And Chocolate-Chip Pumpkin Bars with Orange Glaze would be welcome at an office coffee break or an afternoon tea party.
Baking from "Ghoulish Goodies" is a wonderful way to celebrate the change of seasons and the pleasure of working with kids in the kitchen. Baking cupcakes and making fudge are great activities for autumn afternoons, when the weather turns cool and the kids are underfoot after school. Put them to work stirring, decorating, and scraping pumpkin seeds. These are recipes that parents and kids can have fun making together. And the entire family will enjoy eating a warm Choco-Bat Cookie for dessert.
Watch the author create Funny Bones featured in the book. http: //www.youtube.com/watch?v=_aGMe1VwBbA

Every encounter begins with a greeting. Be it a quick `Hello!' or the somewhat longer and gracious `Sula manchwanta galunga omugobe!' shaking hands or shaking, well, rather more private parts of our anatomy, we have been doing it many times daily for thousands of years. It should be the most straightforward thing in the world, but this apparently simple act is fraught with complications, leading to awkward misunderstandings and occasionally even outright violence. In the illuminating and entertaining One Kiss or Two? Andy Scott goes down the rabbit hole to take a closer look at what greetings are all about. In looking at how they have developed, he discovers a kaleidoscopic world of etiquette, body-language, evolution, neuroscience, anthropology and history. Through in-depth research and his personal experiences, and with the help of experts, Scott takes us on a captivating journey through a subject far richer than we might have expected.