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Super Suppers

Your answer to "what's for dinner?"

 TitleAuthorDescription
Marvelous Me: Inside and Out (All about Me)
Bullard and LisaIsn't it incredible what makes you who you are? From what you look like, to what you like for dinner, to what makes you really mad, glad, or sad join in as Alex tries to sort out what makes you you and him him!
Cooking For Crowds For Dummies
Dawn Simmons and Curt SimmonsOver 100 recipes, plus time-saving planning tips and sanity-saving suggestionsServe terrific food confidently and calmly, and wow your crowd!Panicky about cooking for a casual church dinner, a posh graduation party, or a holiday feast for 50? With terrific recipes plus tips for everything from planning menus to preparation and presentation, you can serve a hungry crowd without getting all steamed up about it. You'll quickly grasp the basics you need to know to cook like an experienced pro.Discover how toServe great dishes, from appetizers through dessertsDetermine food quantities when cooking for groupsHandle food safelyAdd ambience with easy decorations
The Vending Jackpot: How to Build and Manage Your Own Profitable Vending Business
Ronnie TalentAs a vending operator, you'll enjoy the personal freedom of making money without being there. While you're having dinner, playing with your kids, or going to the ball game, your machines are making a steady, reliable income, automatically! Packed with insider strategies!
Hot Diggity Dog: The History of the Hot Dog
Adrienne SylverIf we are what we eat, Americans are hot dogs. We ate them on the way to the moon and served them to the king of England. We name a Hot Dog? Eating Champ! Garnished with hilarious illustrations and amazing ?foodie? facts, this kid-friendly, globespanning history of our favorite fast-food meal offers unique insight into America?s multicultural heritage. From a hobo?s franks-and-beans to astronaut food, there?s more to the wiener?and what?s for dinner?than you think.
Cooking for a Crowd: Menus, Recipes and Strategies for Entertaining 10 to 50
Susan WylerSusan Wyler's indispensable classic is back in print-now better than ever, with more than a dozen new menus, over 70 new recipes, and a wealth of updated strategiesThe original edition of Cooking for a Crowd won great praise all around: Florence Fabricant named it one of the New York Times best books of the season. Perla Meyers, author of How to Peel a Peach, advised, "Keep this book as a reference whenever you are entertaining." And Rose Levy Berenbaum, author of The Cake Bible, declared, "She puts together the components of a dinner with the passion, perfection, and ease of a master painter. The game plans . . . enable any cook to impress without risk."This new edition builds on the premise of the original-that many a home cook can manage the occasional dinner party for 4 to 6, but when it comes to entertaining a crowd of 10 or more, the logistics become exponentially more complicated. Wyler's ingeniously user-friendly combination of creative menus, do-ahead game plans, and crowd-pleasing recipes makes it possible for any home cook to entertain on a large scale.Wyler has expanded the volume to include over 225 recipes and 35 menus for a variety of sizes and occasions-such as Tuscan Lunch for 12 to 16, Black and Orange Halloween Party for 24, even a Wedding Supper for 50.A perfect balance of inspiring and instructive, Cooking for a Crowd is a must-have for all home cooks who want to bring large groups of family and friends together at the table.
Menus for Chez Panisse
Patricia CurtanChez Panisse, a small restaurant in Berkeley, California, opened its doors in the summer of 1971. For forty years, the restaurant and its founder, legendary chef Alice Waters, has had a profound influence on food, farming, cooking, and dining around the world. In the beginning, Waters saw the beauty and aesthetic of fine printing as a way to communicate at the outset of the diners' experience the care and attention given to the preparation of their dinner. Berkeley-based artist Patricia Curtan began hand printing menus for the restaurant during its early years, while employed as a cook in the Chez Panisse kitchen. Curtan's menus, works of art in their own right, capture the unique spirit of the famous restaurant with letterpress and linoleum-block prints on beautiful paper. In Menus for Chez Panisse, Curtan presents four decades of menus including dinners for special guests such as Julia Child, Hillary Clinton, Mikhail Baryshnikov, and James Beard with notes about the menus, the artwork, the occasions, and, of course, the food.
Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back
Ann VileisisAsk children where food comes from, and they'll probably answer: 'the supermarket'. Ask most adults, and their replies may not be much different. Where our foods are raised and what happens to them between farm and supermarket shelf have become mysteries. How did we become so disconnected from the sources of our breads, beef, cheeses, cereal, apples, and countless other foods that nourish us every day? Ann Vileisis' answer is a sensory-rich journey through the history of making dinner. "Kitchen Literacy" takes us from an eighteenth-century garden to today's sleek supermarket aisles, and eventually to farmer's markets that are now enjoying a resurgence. Vileisis chronicles profound changes in how American cooks have considered their foods over two centuries and delivers a powerful statement: what we don't know could hurt us. As the distance between farm and table grew, we went from knowing particular places and specific stories behind our foods' origins to instead relying on advertisers' claims. The woman who raised, plucked, and cooked her own chicken knew its entire life history while today most of us have no idea whether hormones were fed to our poultry. Industrialized eating is undeniably convenient, but it has also created health and environmental problems, including food-borne pathogens, toxic pesticides, and pollution from factory farms. Though the hidden costs of modern meals can be high, Vileisis shows that greater understanding can lead consumers to healthier and more sustainable choices. Revealing how knowledge of our food has been lost and how it might now be regained, "Kitchen Literacy" promises to make us think differently about what we eat.
Christmas With Victoria 1999
VictoriaBring the holidays alive with magical touches of pure invention - stunning decorations, beautiful & delicious entrees & desserts, & the dearest of handmade gifts. The book is lavishly illustrated with color photographs on nearly every page. The photography is worth the price of the book! Contents: ? Foreword ? Christmas across the land ? Decorations ? Gifts ? Entertaining ? Christmas dinner ? Holiday sweets ? Resources ? Credits ? Index
Chocolate Fever
Robert Kimmel SmithHenry Green is a boy who loves chocolate. He likes it bitter, sweet, dark, light, and daily; for breakfast, lunch, dinner, and snacks; in cakes, candy bars, milk, and every other form you can possibly imagine. Henry probably loves chocolate more than any boy in the history of the world. One day-it starts off like any other day-Henry finds that strange things are happening to him. First he makes medical history with the only case of Chocolate Fever ever. Then he finds himself caught up in a wild and hilarious chase, climaxed by a very unusual hijacking!
Encyclopedia Brown Keeps the Peace
Donald J. SobolLeroy Brown is back in the next six books in the Encyclopedia Brown series. As Idaville’s ten-year-old star detective, Encyclopedia has an uncanny knack for trivia. With his unconventional knowledge, he solves mysteries for the neighborhood kids through his own detective agency. But his dad also happens to be the chief of the Idaville police department, and every night around the dinner table, Encyclopedia helps him solve some of the most baffling crimes. With ten confounding mysteries in each book, not only does Encyclopedia have a chance to solve them, but readers are given all the clues as well and can chime in with their own solutions. Interactive and fun—it’s classic Encyclopedia Brown!