---

Book description
The Seduction Cookbook offers tips and techniques for shooting Cupid's delicious arrow straight through the heart of a lover's sensual appetite. Great lovers are inspired by passion, as are great chefs. Whet loveÂ’s desire with 80 tantalizing recipes that are easily prepared, allowing a cook to spend less time in the kitchen and more time enchanting a lover. Grow an erotic herb garden and get warmed up with seductive starters. Start the morning after with breakfasts to rekindle the passion. The Seduction Cookbook contains all of the menus indispensable to making the mood magical. And rememberÂ…if all else fails, showing up naked with the dessert course should get things moving in the right direction!
I want to add the first review for this book!
Reviews (1) and details of The Seduction Cookbook: Culinary Creations for Lovers

---

Book description
Cruising Cuisine for Home Entertaining Volume I, may be the first cookbook that combines exciting recipes for home entertaining with an attractive recipe for cruise discounts. Written by Elena Vakhrenova, a former cruise line manager with experience in food and beverage, the book features hors d’oeuvres and appetizers selected for their interesting presentation and easy preparation. Elena has added personal stories and impressions to help the reader experience how the recipe was first discovered and what makes it special. The hard-bound, full color 136-page book features more than 50 recipes with final photographs of the dishes organized into chapters similar to how cruise lines are categorized by passengers and industry insiders. Movi... Rest of this review on the detail page
I want to add the first review for this book!
Reviews (1) and details of Cruising Cuisine for Home Entertaining, Hors d'Oeuvres and Appetizers (Cruising Cuisine for Home Entertaining, 1)

---

Book description
The updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers With more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider's look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs-including some of the newest up-and-coming-discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists. Andrew Do... Rest of this review on the detail page
I want to add the first review for this book!
Reviews (1) and details of Becoming a Chef

---

Book description
America's leading authorities on ten influential cuisines offer a master class on authentic flavors and techniques from around the world Today's professional chefs have the world to use as their pantry and draw freely on a global palette of flavors. Now Andrew Dornenburg and Karen Page bring together some of the foremost culinary authorities to reveal how to use different flavors and techniques to create a new level of culinary artistry. Mario Batali, Daniel Boulud, Alain Ducasse, Paula Wolfert, and many others share the foundations of ten influential cuisines: * Japanese * Italian * Spanish * French * Chinese * Indian * Mexican * Thai * Vietnamese * Moroccan Packed with information, ideas, and photographs that will inspire every cook, The ... Rest of this review on the detail page
I want to add the first review for this book!
Reviews (1) and details of The New American Chef : Cooking with the Best of Flavors and Techniques from Around the World

---

Review:
If you really find food fascinating--the idea of food, working with food, and the eating of food--then Culinary Artistry should be on your bookshelf. There are two books at work here. One is What Chefs Have to Say About the Foods They Create. The other is Fun with Food Spread Sheets. A cynic might suggest that after putting together Becoming a Chef, the authors had so much leftover interview material that Culinary Artistry was but the natural outcome. The chef's point of view, however, would be to make use of everything passing through the kitchen, to throw nothing away. In other words, if Becoming a Chef is an entrée, then Culinary Artistry is the special of the day. The book is divided into sections that discuss and reach out to chef... Rest of this review on the detail page
(Review by amazon.com)
I want to add my review for this book!
Reviews (2) and details of Culinary Artistry