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Red Mango
Red Mango is a frozen yogurt dessert shop.
| Title | Author | Description | |
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Dr Seuss Classic Book Characters 7" Dessert Plates 8 Pack | From the Dr. Seuss Classic Book Characters Party Supply Collection. Dr Seuss Classic Book Characters Dessert Plates. Includes 8 round dessert plates that feature classic Dr. Seuss book characters Cat In The Hat, The Fox In Socks, Thing 1 and Thing 2, Horton, Sam's Friend, Kids and Fish in each package. Each plate measures approximately 7" across. This product is officially licensed by Dr. Seuss Properties™ ©Dr. Seuss Enterprises, L.P. All Rights Reserved. | ||
Ice: Great Moments in the History of Hard, Cold Water | Karal Ann Marling | "Put your mittens on; you'll freeze to death!" admonish the world's grandmothers as the temperature plummets. No doubt the Arctic explorers--today in their GORE-TEX, historically in their woolens--needed no such instruction. Icy climes bring with them the dangers of frostbite, but also the poetic beauty of glaciers and ice shelves, of ice palaces and aurora borealis. Karal Ann Marling explores these topics and more as she considers the history of "hard, cold water." What better place to start than with dessert? The pleasure of ice cream on a hot day has been known since the sixteenth century, although it wasn't until a few hundred years later that reliable refrigeration made the treat readily available. Marling expands her icy explorations to the realm of fiction--the ice crossing in Uncle Tom's Cabin, the frozen wasteland of Frankenstein--and to the movies and Broadway. Cities vie for tourists by building shimmering ice palaces to celebrate winter; explorers compete to reach the poles, and not all live to tell the story. The study of ice by a true aficionado yields fascinating insights and may just inspire readers to embrace winter-or to make their way to the nearest ice cream shop. Karal Ann Marling is a professor emerita of art history and American studies at the University of Minnesota. She is the author, most recently, of Merry Christmas!: Celebrating America's Greatest Holiday and Illusions of Eden: Visions of the American Heartland. | |
Bartending For Dummies (For Dummies (Cooking)) | Ray Foley | This latest edition of Bartending For Dummies features over 1,000 drink recipes in an A-Z format with clear, easy-to-follow instructions. This 4th Edition also provides:Detailed information on how to properly stock a bar Expanded coverage on making exotic frozen/blended specialties, specialty coffees, and hot toddies Tips on creating unique punches and even non-alcoholic drinks Helpful information about experimenting with the latest flavored rums and vodkas including apple, blackberry, blueberry, cherry, grape, mango, and watermelon Fun, new ways to garnish, rim, and serve drinks like a master mixologist The latest tips and advice on curing hangovers and hiccups Advice on choosing the right and latest glassware and mixers New recipes covering the hottest shooters such as After Five, Candy Corn, Jelly Bean, and more A new section on festive holiday cocktails such as the Grinch and Candy Cane Martini | |
Start Your Own Restaurant (and Five Other Food Businesses) (Entrepreneur Magazine's Start Ups) | Entrepreneur Press and Jacquelyn Lynn | Americans spends nearly $175 billion a year eating out. As consumers are dining out or taking prepared food home with increased frequency, food-service operations are skyrocketing. There's plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control and payroll management. Here's everything you need to consider when starting your own restaurant, pizzeria, coffeehouse, delicatessen, bakery, or catering business. Interviews with successful eatery owners show how others have made their food business dreams come true. Among the many topics covered are: Set-up and equipment Inventory Staffing Legal structure Location Permits Sanitation Marketing Financial management You also get a glossary and an appendix of additional helpful food industry resources. | |
La Casa en Mango Street | Sandra Cisneros | La novela mejor vendida, trata de una niña que crece en una de las comunidades latinas de Chicago-algunas veces le romperá el corazón y otras veces le dará gran alegrÃa-describe un nuevo paisaje americano a través de sus múltiples personajes. -"Una novela profundamente conmovedora . . . Como lo mejor de la poesÃa, abre las ventanas del corazón sin desperdiciar las palabras." -Miami Herald. | |
Start Your Own Restaurant Business and More: Pizzeria, Coffeehouse, Deli, Bakery, Catering Business (Start Your Own Restaurant & More) | Jacquelyn Lynn | Make Your Dreams of Owning a Profitable Eatery Come True Americans spend nearly $600 billion a year eating out. As consumers are dining out or taking prepared food home with increased frequency, food-service operations are skyrocketing. There's plenty of room for more food businesses, but for a successful startup you need more than just good recipes. You also need to know about planning, capitalization, inventory control, and payroll management. Here's everything you need to consider when starting your own restaurant, pizzeria, coffeehouse, delicatessen, bakery, or catering business. Interviews with successful eatery owners show how others have made their food business dreams come true. Among the many topics covered are: Set-up and equipment Inventory Staffing Legal structure Location Permits Sanitation Marketing Financial management Fully updated with the newest trends in menu items, décor, and themes, plus recent market statistics and forecasts, this guide is your roadmap to success. | |
The Restaurant Start-Up Guide | Peter Rainsford and David H. Bangs | A 12 month plan for successfully starting a restaurant.The all new edition of The Restaurant Start Up Guide focuses on what to do and when to do it advice for preparing to open a restaurant. This preliminary planner is an indispensable resource for anyone who is thinking of opening a restaurant. Complete with resources, timelines, sample financials, facilities checklists, and more, the would be restaurateur can be up and running in 12 months. | |
Intoxicated Cupcakes: 41 Tipsy Treats | Kate Legere | Ever find yourself wondering what to do with all your leftover booze? Bake it! This ingenious little cookbook offers bakers of all levels forty-one ways to combine two household favorites: booze and cupcakes. With a variety of delicious recipes including Banana Upside-Down Cupcakes, Piña Colada Cupcakes, Hot Toddy Cupcakes, Strawberry Daiquiri Cupcakes, and plenty more, dessert lovers are sure to find several favorites. Also included are baking tips and tricks throughout, luscious-looking photography, and templates to make your very own cupcake wrappers and decorative stencils. | |
Pedagogy of the Heart | Paulo Freire | This book represents some of the last writings by Paulo Freire, who has been acclaimed one of the most important educators of the twentieth century. Pedagogy of the Heart is filled with Freire's reminiscences of his early life and meditations "under my mango tree." These meditations include discussions of solitude and community, the limit of the Right, neoliberals and progressives, lessons from exile, the Lefts and the Right, dialogism, and faith and hope. Many of these subjects will be familiar to those who have read Freire before. For those coming to Freire for the first time, Pedagogy of the Heart will open new doors to the interrelations of education and political struggle. Further enhancing the text are substantive notes by Ana Maria Aranjo Freire. | |
Menus for Chez Panisse | Patricia Curtan | Chez 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. |
| Tags | dessert food restaurant yogurt |
| Address |
, Korea (south) |
| Web | www.redmangousa.com | Type | Franchise |