|
Books > Children's & Educational > Leisure interests, hobbies & sport > Practical interests & handicrafts > Food & drink / cookery: general interest
Make Delicious Foods from Many Lands and Discover Something about Different Culture What do kids in Jamaica eat for breakfast? How can you make a delicious loaf of challah bread? Who created the first chocolate chip cookie? Let your curiosity—and appetite—run wild while you learn how to make scrumptious delicacies from cultures across the globe. Kids Around the World Cook! takes you on a taste-bud-tingling tour to lands far and near with a fun assortment of trivia and lots of safe and easy-to-make recipes. Begin your meal in Ethiopia, as you sample the thin, pancake-shaped bread called injera, then take off to Japan, where you can make the mouthwatering traditional dinner called kushiyaki. Visit India on a hot summer day and enjoy the yummy taste of lassi, a sweet yogurt drink, and finish off your meal in Egypt with baklawa, a flaky pastry made with nuts, coconut, and butter. Kids Around the World Cook! is a fabulous blend of fascinating facts and delicious recipes. Impress your family and friends and, best of all, sample all of the tasty results of your exciting excursions.
Almost everyone likes to socialize over a meal. Supper clubs that
bring people together to enjoy a meal are natural enablers. The
concept of supper clubs (hosting regular dinner parties) seems
simple, but the "how to" can be daunting. Impromptu Friday Nights
shows the reader how to set up supper clubs, provides options for
different club formats, from large and formal to small and
informal, and includes sample menus with recipes. Author Paul J.
Kenny and his wife have been in many different types of supper
clubs for most of their adult lives. They have been in large,
formal clubs, small, informal ones and several others in between.
Through these experiences, Paul has learned what works for a group
and what doesn't. As part of these clubs, he has been writing menus
and recipes for years. He is a foodie and comes from a long line of
foodies who love to entertain. Paul Kenny's Impromptu Friday Nights
directs the reader to focus on the most important building blocks
of successful culinary entertainment. First, a menu design that
delivers on the promise of food that delights the guests. Second,
ease of preparation that permits the host to join and enjoy the
celebration. And third, successful execution which unfortunately
hampers many of us armed with mostly good intentions In an era of
over-promising, misleading complexity, and verbosity this book
simplifies the task, empowers the host to shine, and grants him/her
success every time. Lucien Vendome - Former Director of Culinary
Innovation for Nestle
|
|