Plates Restaurant
How many plates can you eat at an All You Can Eat Restaurant?
I haven’t been to one of those in years. Probably like 2 :/
ZORBAS LAST DANCE SMASHING REAL PLATES.RESTAURANT NONAME KAMARI SANTORINI
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LOT 3 RESTAURANT WARE DINNER PLATES SHANANGO & BUFFALO CHINA $0.00 |
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Fire King White Ivory Restaurant Ware Dinner Plates Set of 8 – 9 1/8″ $0.00 |
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McNicol China Dinner Diner Plate Greek Key & Patriotic Crest Restaurant $0.00 |
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2 SYRACUSE CHINA 9-A 8 INCH PLATES~~ECONO-RIM RED BAND RESTAURANT WARE ? $0.00 |
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2 SaladDessert Plates Syracuse China Syralite Woodridge Restaurant Ware 7.25 $0.00 |
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4 Bread Plates Syracuse China Syralite Woodridge Restaurant Ware 5.5 Inches Dia $0.00 |
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SAKURA RESTAURANT ROW SALAD/DESSERT PLATE #2 $0.00 |
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Two (2) Dinner Plates Syracuse China Syralite Woodridge Restaurant Ware $0.00 |
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Vintage Syracuse China HUDDLE RESTAURANT Dinner Plate $0.00 |
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6 Shenango Multimotif Floral Restaurant Ware Bread or Salad Plates Rimrol 8 1/8″ $0.00 |
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7 FIRE KING PIECES JADITE JADEITE RESTAURANT OVAL PLATE BOWL SAUCER WOW ON SALE $0.00 |
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vintage THE ROYAL HAWAIIAN hotel restaurant ware plate hawaii $0.00 |
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RUSSIAN SILVER PLATED SPACE THEME RESTAURANT BOWL $0.00 |
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Syracuse China Restaurant Ware B & B Plate, Univ of NY $0.00 |
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Syracuse China Restaurant White Salad Plate 7-3/4″ $0.00 |
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Syracuse China Restaurant White Dessert Plate 6.5″ $0.00 |
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Vtg. Anchor Hocking Anchorware Milk Glass Restaurant Ware 4 cups & 4 plates-mint $0.00 |
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Wallace Restaurant China Plate, Hearldry, Maroon Decor $0.00 |
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1 DOZEN – 10″ MELAMINE RESTAURANT 3 COMPARTMENT DINNER PLATE – WHITE OR TAN $0.00 |
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1 DOZEN – 11-1/2″x8″ MELAMINE RESTAURANT OVAL PLATTERS PLATE – WHITE OR TAN – $0.00 |
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1 DOZEN – 9-3/4X6-3/4″ MELAMINE RESTAURANT OVAL PLATTER PLATE – WHITE OR TAN - $0.00 |
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1 DOZEN – 10-1/4″ MELAMINE RESTAURANT DINNER PLATES – WHITE OR TAN – $0.00 |
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1 DOZEN – 9″ MELAMINE RESTAURANT PLATES SALAD DINNER – WHITE OR TAN - $0.00 |
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1 DOZEN – 6-1/2″ MELAMINE RESTAURANT PLATES SALAD DESSERT – WHITE OR TAN – $0.00 |
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27 Piece Restaurant WOVEN WOOD SALAD BOWL & PLATE SET w/ Spoons – Free Shipping $0.00 |
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Vintage Rare NOS Pink & White Tepco Restaurant China Plates 8 Pcs. $0.00 |
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HOMER LAUGHLIN Restaurant Ware RAMADA INN Best China PLATE $0.00 |
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Kerem Order of the Eastern Star restaurant 8″ plate $0.00 |
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University Club of Los Angeles 7″ restaurant plate $0.00 |
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Kerem Order of the Eastern Star restaurant 9″ plate $0.00 |
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Masonic 9″ restaurant plate by Warwick china $0.00 |
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Restaurant china MN Scammell’s Duparquey New York 9″ plate $0.00 |
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Restaurant china VC Lamberton china 9″ plate $0.00 |
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Restaurant china Park Central Hotel Scammell’s 9″ plate $0.00 |
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Vintage 1965 Restaurant Ware Homer Laughlin Grill Plates (Set of 4) $0.00 |
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4 Restaurant ware BUFFALO CHINA wine-banded Small Plates Un Used #107 $0.00 |
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Mayer Restaurant Ware Sculptura 482 Gray Salad Plate $0.00 |
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Fire King Jadeite Restaurant Ware Bread & Butter Plate Set of 2 Jade-ite $0.00 |
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2 BROWN WILLOW BUFFALO CHINA TRANSFERWARE PLATES RESTAURANT WARE JAPANESE SCENE $0.00 |
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Anchor Hocking Fire King Jadite Restaurant Ware Pie Salad Plate Set of 2 $0.00 |
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Anchor Hocking Fire King Jadite Restaurant Ware Pie Salad Plate Set of 2 $0.00 |
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Scammell Lamberton 1928-1930 Unidentified Crested Restaurant Ware 8-1/4″ Plate $0.00 |
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Stainless Steel Plate Cover 11 1/2″ For Restaurants Catering Hotels $0.00 |
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LOT OF 15- Stainless Steel Plate Covers 11 1/2″ For Restaurants Catering Hotels $0.00 |
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Set of 2 Vintage Shenango Dessert/Salad Plates – Restaurant Ware $0.00 |
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MCNICOL CHINA RESTAURANT WARE WHITE GRILL PLATES – 4 $0.00 |
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3 pc. Lighthouse Décor Plates with Wall Rack Nautical Restaurant or Home Décor $0.00 |
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Johnny Bench Home Plate Restaurant Glass from 1970′s Cincinnati Reds $0.00 |
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Lot 2 Older Restaurant Ware Plates-STERLING VITRIFIED $0.00 |
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WALLACE DINNER PLATE TAN & BROWN BORDER VINTAGE RESTAURANT WARE $0.00 |
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Sterling China Restaurant Ware Salesman Sample Plate $0.00 |
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4 *RARE* Deco Tulip 408G *BUFFALO CHINA INC* Restaurant Ware Heavy 8″ Plates USA $0.00 |
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Syracuse China USA 28 A 3 Restaurant Ware 3 Bread Plate $0.00 |
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Heavy Thick Jadite Green Heavy Restaurant Ware Glass Salad Plate $0.00 |
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Anchor Hocking Fire King 6 3/4″ Restaurant Ware Desert Plate Jadeite $0.00 |
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Homer Laughlin CLASSIC LINES ~*2 bowls 2 plate 1 serving bowl*~ Restaurant Ware $0.00 |
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Dish Caddy Cambro 6 Compartment DC575 Restaurant Catering NEW 5 3/4″ plate $0.00 |
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Portland Restaurant The Quelle Crawfish Plate by Syracuse China Souvenir Lobster $0.00 |
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WALLACE RESTAURANT WARE DINNER PLATE 9 1/2 INCH DESERT WARE $0.00 |
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Portland Restaurant The Quelle Crawfish Plate by Syracuse China Souvenir Lobster $0.00 |
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SHENANGO INTERPACE DINNER PLATE ROSE EDGE B R 33 RESTAURANT WARE $0.00 |
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Syracuse China Restaurant Scallop edge w/ Painted Leaves Dinner Plate 11 1/4″ $0.00 |
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CARIBE PLATES 6 1/2 INCH VINTAGE RESTAURANT WARE THREE $0.00 |
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Lamberton Scammell Blue on White Sailing Ships Restaurant Ware Dinner Plate $0.00 |
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Vintage Syracuse China Econo Restaurant Grill Plate Chicken in the Rough, Nice $0.00 |
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BON APPETIT License Plate Wall Sign Word Art ~ kitchen, restaurant, cafe, food $0.00 |
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1958 Shenango HAMBURG HEAVEN Restaurant Plate -Only the best steers may enter… $0.00 |
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Lot of two Restaurant Ware Plates McNicol $0.00 |
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Restaurant China Large Steak Plate Long Horn Berdell’s $0.00 |
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Buffalo China Restaurant Ware Manhattan Caprice Gold 16 Plates Berry Bowls LOT $0.00 |
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SYRACUSE STRAWBERRY HILL DINNER PLATE RESTAURANT CHINA RED FLORAL SCALLOPED EDGE $0.00 |
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SUPER PAIR OF BUFFALO CHINA RESTAURANT WARE GREEN WAVE,CREST DINNER PLATES-10″ $0.00 |
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Anchor Hocking Fire King Jadite Restaurant Ware Pie Salad Plate Set of 2 $0.00 |
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Restaurant hotel small oval plate brown transferware Santone Warwick china 1942 $0.00 |
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Homer Laughlin China restaurant desert bread plates Tosis Vivere $0.00 |
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JAD-ITE RESTAURANT WARE BREAD PLATES- 4 PCS. $0.00 |
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Vintage TODDLE HOUSE PLATE Antique IROQUOISE CHINA WAFFLE RESTAURANT WARE $0.00 |
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Vintage Homer Laughlin Restaurant ware 1964 10″ dinner plates 7 total $0.00 |
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Rare 1950′s Beverly Hills Supper Club Plates Sheango China Restaurant Ware Ky $0.00 |
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Villeroy Boch Bella White Restaurant Ware Luxembourg Salad Plate Lattice Weave A $0.00 |
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LEGO CITY HOUSE STORE RESTAURANT CAFE MINIFIG FOOD DISHES CUPS PLATES CARROT LOT $0.00 |
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Shenango Restaurant Ware Green Spray Border Salad Plate ~ Excellent ~ Fast Ship! $0.00 |
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Vintage Syracuse China Restaurant Ware Plates with Geo-Wheat Pattern $0.00 |
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Shenango Restaurant Ware Green Spray Border Bread Plate ~ Excellent ~ Fast Ship! $0.00 |
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Lundy Bros. Brothers F.W.I.L. Brooklyn N.Y. Restaurant Shenango Oval Plate Tray $0.00 |
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Hall China Escargot Plates 1147~(16)~6 Capacity~Ceramic~ Restaurant Quality~L@@K $0.00 |
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2 Vintage Ceramic Restaurant Dinner Plates ~ Homer Laughlin Best China $0.00 |
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4 Corning Pyrex Dessert Salad Plate White With Green Stripe Restaurant Ware $0.00 |
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Syracuse Restaurant GREEN BAND & GOLD TRIM Dinner Plate $0.00 |
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Set of 3 Restaurant Aluminum Hot plates and Wood serving trays 11.75″long x8″wid $0.00 |
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Howard Johnson Vintage Simon Pie Man Walker Restaurant Ware Plate Soup Cup Set $0.00 |
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VINTAGE SHENANGO 10 INCH DINNER PLATE RESTAURANT DINER TRUCK STOP $0.00 |
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Vintage advertising Restaurant Ware Mayer China The Jefferson Inn 9″ Plate $0.00 |
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Set of 15 Restaurant Hot plates w/ wood trays Aluminum, Japan 12″x8″ tree design $0.00 |
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Jackson China 9 1/4″ Vintage Restaurant Ware ” Play House Club” Dinner Plate $0.00 |
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WALDORF PATTERN Restaurant Ware PIE Bread PLATE .9 $0.00 |
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4 vintage ~STERLING CHINA Red FLORAL flowers pattern SAUCERS restaurant plates $0.00 |
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PLATE FORK KNIFE RESTAURANT EMBROIDERED EMBROIDERY BASEBALL ADJUSTABLE HAT CAP $0.00 |
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PLATE FORK KNIFE RESTAURANT EMBROIDERED EMBROIDERY BASEBALL ADJUSTABLE HAT CAP $0.00 |
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PLATE FORK KNIFE RESTAURANT EMBROIDERED EMBROIDERY BASEBALL ADJUSTABLE HAT CAP $0.00 |
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Microplane 40020 Classic Zester/Grater $8.99 Microplane 40020 Zester/Grater, Black Handle For Grating/Zesting of Chocolate, Hard Cheese, Citrus Zest, Coconut, Ginger and Garlic Blade made of surgical grade stainless steel. Plastic handle. Dishwasher safe Cover included Made in USA… |
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George Foreman GGR50B Indoor/Outdoor Grill $119.99 Grilling really can’t get much easier than this. After assembling the grill (which takes only a few minutes), simply plug it in and allow about 10 minutes to fully preheat the surface while you gather your steaks, kebabs, or whatever’s to be grilled. The electric heat has an adjustable range from low (for keeping food warm) to high (for searing steaks). The nonstick grill surface not only means yo… |
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Cuisinart GR-1 Griddler Panini and Sandwich Press $41.99 The Griddler Panini & Sandwich Maker is a smaller version of the classic Cuisinart Griddler. The GR 1 Griddler is more compact and features a smaller grilling surface than the larger Griddler, making it great for storage on or under the counter. Preset Features: Panini press and sandwich maker in brushed stainless-steel housing Upper and lower 11-by-7-inch nonstick, non-removable grill plates Flo… |
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Kraus KPF-1602 Single Lever Pull Out Kitchen Faucet, Chrome $259.95 Finish:Chrome Constructed from Solid Brass. Chrome finish. Includes all mounting hardware and hot/cold waterlines. 5 year manufacturer’s warranty. Spout spray approx can extend to 28′. Swivel spout and spout tray…. |
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Hobart 5/16 Shredder Plate for VS9 Vegetable Slicer Attachment $56.21 Hobart 5/16″ shredder plate for vs9 vegetable slicer attachment this 5/16″ shredder plate is intended for use with the hobart 9″ vegetable slicer. the vegetable slicer attachment, in conjunction with this plate and various other shredder and grater plates, is one of the most useful hobart attachments. it will more than double the utility of a mixer or food cutter. its uses are many and varied cutt… |
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Carlisle OptiClean All-Purpose Tall Peg Plate / Tray Rack, Blue $15.68 Carlisle opticlean all-purpose tall peg plate / tray rack, blue this tray rack has sturdy, extra tall pegs to help keep plates from knocking together during washing. this rack also offers double walled construction and the comfort curve handles molded into all four sides. material: polypropylene color: blue dishwasher safe made in usa & nsf approved height: 4″ length: 19-3/4″ width: 19-3/4″ 100378… |
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Lanterna $1.99 … |
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Episode Eight $1.99 … |
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Episode Nine $1.99 … |
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Masterpiece Premium Quality Heavyweight Plastic Plates: 25 Dinner Plates and 25 Salad Plates $19.55 Masterpiece Premium Quality Heavyweight Plastic Plates: 25 Dinner Plates and 25 Salad Plates… |
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Clean Plates Manhattan 2011 $10.49 Too often healthy eating is linked with images of sacrifice-a pile of sprouts or a single pea resting on a plate. It can be difficult to find a restaurant serving mouthwatering delicious food that is also good for you. Not anymore. A nutritionist along with a few food critics-scoured the town together to select over 100 of the healthiest tastiest restaurants in Manhattan. From fine dining to fast food Clean Plates Manhattan offers selections for any budget diet and lifestyle so you won't have to sacrifice taste for nutrition. Just toss this guide in your bag and flip through it whenever you're craving an Italian trattoria grass-fed steak gourmet vegetarian dinner organic burrito or juicy burger free of hormones and antibiotics. Carnivore? Locavore? Vegan? Clean Plates is for you. |
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Pintxos: Small Plates in the Basque Tradition $22.47 An authentic small plates cookbook from the top Basque chef in America. Acclaimed chef Gerald Hirigoyen’s sophisticated and delectable small plates, served at his restaurants, Bocadillos and Piperade, set the standard for tapas in San Francisco. This book features 75 distinctive California-inflected versions of Spanish tapas and French Basque dishes (including Salt Cod with Piperade, Roasted Beets with Moroccan Spices, and Oxtail Empanadas with Spicy Mango Dip) specially written for the home cook. Conveniently organized by type of dish–grilled, soups, braises, skewers and toasts, sandwiches, bean dishes, and fried foods–and illustrated with the exemplary photography of James Beard award-winning photographer Maren Caruso, PINTXOS is all you need to host an authentic and stylish tapas party at home. " Bocadillos is] the most captivating and authentic-feeling Spanish tapas-style restaurant in the city." –Michael Bauer, San Francisco ChronicleReviews" A] tasty and broad array of small plates that will tantalize and satisfy."–Publishers Weekly |
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The New Native American Cuisine: Five-Star Recipes from the Chefs of Arizona’s Kai Restaurant $22.41 Bringing ancient cuisine into the modern spotlight with classical culinary techniques. One of only six U.S. restaurants to have achieved the AAA’s Five Diamond status–and the only Native American restaurant to have likewise earned a Mobil Five Star rating–Kai Restaurant at the Sheraton Wild Horse Pass Resort, near Phoenix, is redefining Native American cuisine. With classical European culinary techniques and pairing with the finest wines, the Kai chefs bring an ancient cuisine into the modern spotlight. "The New Native American Cuisine" is the first book to make this cuisine available to home cooks everywhere. Beautifully illustrated with rich full-color photographs of the resort and its restaurant and dishes, it presents more than fifty recipes for cocktails; small plates and main courses; soups and salads, fish, meat, game, vegetables, and desserts–from grilled elk chop with truffles and sweet corn panacotta with venison carpaccio, to buffalo tartare with prairie quail egg. |
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the girl & the fig cookbook: More than 100 Recipes from the Acclaimed California Wine Country Restaurant $13.99 In 1997, Sondra Bernstein opened the doors to the first girl & the fig restaurant, showcasing her love of locally grown ingredients and her passion for French food. She named her restaurant for the fruit that symbolizes passion: the fig. Now with three restaurants in Sonoma County and with chef John Toulze at the helm, the girl & the fig restaurants are not only local favorites but also captivate thousands of visitors every year. In the girl & the fig Cookbook: More than 100 Recipes from the Acclaimed California Wine Country Restaurant, Bernstein offers an inspired collection of simple, yet sophisticated recipes from the restaurant, featuring the finest, freshest ingredients. These are restaurant-quality recipes adapted for the home kitchen, with dishes for beginners as well as experienced cooks. Bernstein brings the culinary traditions of France to the California wine country. The author’s devotion to seasonal ingredients is wonderfully apparent in every recipe — from the savory appetizers, soups, salads, and large plates to the innovative desserts. Starters such as Heirloom Tomato Gazpacho, Cauliflower Gruyère Soup, Shrimp and Salmon Cakes, and Grilled Asparagus Salad with Lemon-Thyme Vinaigrette make the most of the region’s bounty. Large plates such as Grilled Salmon with Lavender Beurre Rouge, Pan-Seared Scallops with Orange-Tarragon Beurre Blanc, Wild Mushroom Risotto, and Grilled Pork Chops with Apple Cider Sauce make wonderful main courses, while French classics like Coq au Vin and Duck Confit with Lentils, Applewood Smoked Bacon, and Cabbage will comfort you on a cold winter’s night. Side dishes that can complement a large plate or be eaten alone include Braised Fennel, Citrus Pearl Couscous, Apple-Yam Gratin, and buttery Basil-Scented Potato Cakes. Bernstein’s desserts range from the sinfully scrumptious (Chocolate Pots de Crème and Lavender and Wildflower Honey Crème Brûlée) to the unique (Roasted Figs with Honey and Vanilla Ice Cream and Warm Fig and Thyme Crisp with Fig Syrup). With gorgeous photographs throughout, the girl & the fig Cookbook also offers tips on wine pairings, highlighting California wines inspired by the Rhône Valley; imaginative ideas for aperitifs, charcuterie platters, and cheese plates; detailed sidebars on ingredients (including Bernstein’s favorite food — the fig!); and brief glimpses of the author’s favorite artisan food purveyors. This is country food with a French passion, perfect for a casual dinner or a formal dinner party. Let the girl & the fig Cookbook bring a taste of California to your kitchen. |
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The Girl & the Fig Cookbook: More Than 100 Recipes from the Acclaimed California Wine Country Restaurant $22.94 In 1997, Sondra Bernstein opened the doors to the first girl & the fig restaurant, showcasing her love of locally grown ingredients and her passion for French food. She named her restaurant for the fruit that symbolizes passion: the fig. Now with three restaurants in Sonoma County and with chef John Toulze at the helm, the girl & the fig restaurants are not only local favorites but also captivate thousands of visitors every year. In "the girl & the fig Cookbook: More than 100 Recipes from the Acclaimed California Wine Country Restaurant, " Bernstein offers an inspired collection of simple, yet sophisticated recipes from the restaurant, featuring the finest, freshest ingredients. These are restaurant-quality recipes adapted for the home kitchen, with dishes for beginners as well as experienced cooks. Bernstein brings the culinary traditions of France to the California wine country. The author’s devotion to seasonal ingredients is wonderfully apparent in every recipe — from the savory appetizers, soups, salads, and large plates to the innovative desserts. Starters such as Heirloom Tomato Gazpacho, Cauliflower Gruyere Soup, Shrimp and Salmon Cakes, and Grilled Asparagus Salad with Lemon-Thyme Vinaigrette make the most of the region’s bounty. Large plates such as Grilled Salmon with Lavender Beurre Rouge, Pan-Seared Scallops with Orange-Tarragon Beurre Blanc, Wild Mushroom Risotto, and Grilled Pork Chops with Apple Cider Sauce make wonderful main courses, while French classics like Coq au Vin and Duck Confit with Lentils, Applewood Smoked Bacon, and Cabbage will comfort you on a cold winter’s night. Side dishes that can complement a large plate or be eaten alone include Braised Fennel, Citrus Pearl Couscous, Apple-Yam Gratin, and buttery Basil-Scented Potato Cakes. Bernstein’s desserts range from the sinfully scrumptious (Chocolate Pots de Creme and Lavender and Wildflower Honey Creme Brulee) to the unique (Roasted Figs with Honey and Vanilla Ice Cream and Warm Fig and Thyme Crisp with Fig Syrup). With gorgeous photographs throughout, "the girl & the fig Cookbook" also offers tips on wine pairings, highlighting California wines inspired by the Rhone Valley; imaginative ideas for aperitifs, charcuterie platters, and cheese plates; detailed sidebars on ingredients (including Bernstein’s favorite food — the fig ); and brief glimpses of the author’s favorite artisan food purveyors. This is country food with a French passion, perfect for a casual dinner or a formal dinner party. Let "the girl & the fig Cookbook" bring a taste of California to your kitchen. |
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Restaurant Empire $9.99 From the creator of award–winning Capitalism series and Seven Kingdoms series, Trevor Chan, here comes a break through in business simulation genre. The game that takes the art of cooking and running a restaurant to new heights, Restaurant Tycoon is a gastronome's dreams come true. Starting with nothing except some cash, a passion for food and a great idea, you start by building a restaurant from the bottom up – hiring waiters, decorating, even cooking the meals. Buy, build… |
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Main frame decorated plates $3 Main frame decorated plates |
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Engine Bottom plates(Al.) $2.7 Engine Bottom plates(Al.) |
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Ear Plates 10pcs $1.5 Ear Plates 10pcs |
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Restaurant of the Damned $33.53 Charlie Cole was a young man with a big dream. He wanted to open his own restaurant, but for as long as he could remember that dream of owning his own restaurant was always just thatauntil the day he made the discovery of his life. After what seemed like an endless search, he had found the perfect spot to open his restaurant. It seemed like nothing could go wrong for him, but deep in the heart of his restaurant something dark was lurking. Strange occurrences seemed to be happening all around him, and there didnat seem to be any rational explanation for them. It was only a matter of time before Charlie found himself wondering if he was in the kitchen of the damned. |
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Giraffe Dinner Plates (8) $3.49 Giraffe Dinner Plates (8) |
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Giraffe Dessert Plates (8) $2.99 Giraffe Dessert Plates (8) |
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Patriotism Dessert Plates (8) $2.99 Includes (8) dessert plates. |
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Hockey Dessert Plates (8) $2.99 Hockey Dessert Plates (8) |
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Hockey Dinner Plates (8) $3.49 Hockey Dinner Plates (8) |
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Bachelorette Dessert Plates (8) $2.99 Includes (8) dessert plates. |
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Alligator Dessert Plates $2.99 Includes (8) dessert plates. |
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Goodnight Moon Dinner Plates $3.49 Includes (8) dinner plates. |
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Sharks Dessert Plates (8) $2.99 Includes (8) dessert plates. |
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Shark Dinner Plates (8) $3.49 Includes (8) dinner plates. |
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Caillou Dessert Plates (8) $2.99 Caillou Dessert Plates (8) |
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Caillou Dinner Plates (8) $3.49 Caillou Dinner Plates (8) |
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Oktoberfest Dinner Plates (8) $3.49 Includes (8) dinner plates. |
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Olivia Dessert Plates (8) $2.99 Olivia Dessert Plates (8) |
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Olivia Dinner Plates (8) $3.49 Olivia Dinner Plates (8) |
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Pinkalicious Dessert Plates (8) $2.99 Includes 8 dessert plates. |
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Pinkalicious Dinner Plates (8) $3.49 Includes 8 dinner plates. |
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WWE Dessert Plates (8) $2.99 Includes (8) dessert plates. |
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Zac at the Schachtensee Restaurant in Berlin $10 Zac at the Schachtensee Restaurant in Berlin – Zac Efron |
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The Restaurant: From Concept to Operation $3.94 Recently, there has been an explosion of restaurant openings. The National Restaurant Association predicts that this will continue into this century. Information on starting and operating a restaurant will be of great use to career changers and chefs not formally educated in restaurant management. |
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QuickBooks For The Restaurant $22.49 A step-by-step guide to tracking revenue and expenses, QuickBooks for the Restaurant provides detailed instructions on how to apply the various functions of QuickBooks to control expenses, increase profits, and make informed management decisions. This comprehensive guide contains practical and realistic industry scenarios and practice problems with a section on the simulated financial activity of a typical restaurant operation. Full of helpful accounting advice, QuickBooks tips, and industry scenarios, this book demonstrates how to employ one of the most widely used accounting applications to ensure the financial success of all types of foodservice operations. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file. |
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QuickBooks for the Restaurant $31.99 A step-by-step guide to tracking revenue and expenses, QuickBooks for the Restaurant provides detailed instructions on how to apply the various functions of QuickBooks to control expenses, increase profits, and make informed management decisions. This comprehensive guide contains practical and realistic industry scenarios and practice problems with a section on the simulated financial activity of a typical restaurant operation. Full of helpful accounting advice, QuickBooks tips, and industry scenarios, this book demonstrates how to employ one of the most widely used accounting applications to ensure the financial success of all types of foodservice operations. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file. |
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From Tapas to Meze: Small Plates from the Mediterranean $9.38 The countries that circle the Mediterranean share more than the sea’s azure waters. They share a love of first courses — tapas from Spain, hors d’oeuvres and entrees from France, Italy’s antipasti and primi piatti, mezethes from Greece, and the meze of the Levant and North Africa. These small dishes reflect the region’s extraordinary bounty, its reliance on seasonal produce, and its emphasis on straightforward preparation. More than 220 recipes demonstrate both the unity and the variety of Mediterranean cuisine. Olive oil, garlic, tomatoes, eggplant, peppers, onions, and fresh herbs are the foundation of all Mediterranean cooking. But what a tremendous range of flavors and textures emanate from those ingredients Often one brilliant idea is manipulated differently by each cuisine. Take flat bread: In Spain we find Coca de la Huerta, a summer vegetable flat bread from the Balearic Islands. France offers Provence’s Pissaladiere, laced with anchovies, onions, and olives. You’re probably familiar with Italy’s great flat breads (like Focaccia con Gorgonzola e Pinoli), but have you ever tasted Lahmacun, a Turkish lamb and tomato pizza, spiced with cinnamon, allspice, and cloves? The Mediterranean plays the same game with savory egg pies. You can’t enter a tapas bar in Spain without being confronted by some sort of tortilla, the ubiquitous Spanish omelette that appears here with caramelized onions as Tortilla de Cebollas a la Andaluza. In the South of France an omelette might be stuffed with pistou (the French equivalent of Italian pesto), and in Italy you would find the Italian equivalent of the omelette the frittata — made with roasted sweet peppers. In Greece, the egg has been transformed into a Sfoungato me Kolokithia Apagio, a baked omelette with rice, zucchini, leeks, feta, and mountain herbs. In Tunisia, echoes of the French occupation can be tasted in the ajja, a traditional omelette filled with Tunisia’s own spicy merguez sausage. For this authentic collection, Joanne Weir ate her way around the Mediterranean cajoling home cooks and restaurant chefs into surrendering their finest recipes. Throughout the book is a reverence for the Mediterranean practice of hanging out at the table with a glass of wine — or sherry, or ouzo, or raki — while nibbling on an assortment of delectable little dishes. Let From Tapas to Meze bring this gracious tradition into your home. "From the Hardcover edition." |
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Barnyard Dinner Plates (8) $3.49 “Includes (8) 9″” dinner plates.” |
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Suncatcher Dinner Plates (8) $2.79 “Includes (8) 9″” dinner plates.” |
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Barney Dinner Plates (8) $3.49 “Includes (8) 9″” dinner plates.” |
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Knight Dinner Plates (8) $3.49 “Includes (8) 9″” paper plates.” |
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Celebrate Dessert Plates (8) $2.99 Includes 8 Celebrate Dessert Plates |
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Celebrate Dinner Plates (8) $3.49 Includes 8 Celebrate Dinner Plates |
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WWE Dinner Plates (8) $3.49 Includes (8) paper dinner plates. |
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Applica B&D Rotary Waffle Maker $29.99 This professional Rotary Belgian Waffle Maker brings a new level of performance to making Belgian waffles at home. Its design’s special rotary feature ensures consistent baking and even browning on both sides. The result is a perfectly large, round, restaurant-style Belgian Waffle made up of extra deep pockets that hold syrup or fruit for breakfast, or ice cream and sauce for dessert. 1″ Thick, 6.7″ Round Belgian Waffle Maker Space-Saving, Foldable Handle & Vertical Compact Design for Easy Storage Rotary Feature Ensures Even Baking on Both Sides Brushed Stainless Steel Exterior Ready-to-Bake & Power Indicator Lights Nonstick Plates |
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Beginnings: My Way to Start a Meal $15.99 New – This giftable cookbook by well-known chef and Food Network personality Chris Cosentino contains contemporary recipes for well-loved Italian small plates. Written for the home cook, the modern flavors found in each dish exemplify Chris’s style of cooking made popular at his highly regarded restaurant Incanto and make use of his love of Italian salumi from his popular salumeria Boccalone. Table of Contents Foreword Introduction Feature: Salumi Spring Summer Fall Winter Feature: Cheese Me |
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Beginnings: My Way to Start a Meal $15.99 Used – This giftable cookbook by well-known chef and Food Network personality Chris Cosentino contains contemporary recipes for well-loved Italian small plates. Written for the home cook, the modern flavors found in each dish exemplify Chris’s style of cooking made popular at his highly regarded restaurant Incanto and make use of his love of Italian salumi from his popular salumeria Boccalone. Table of Contents Foreword Introduction Feature: Salumi Spring Summer Fall Winter Feature: Cheese M |
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Bottomfeeder: How the Fish on Our Plates is Killing Our Planet $4.99 New – There’s simply no limit to the sins people will commit for a tasty meal. The Japanese are notorious for their trade in bluefin tuna, served up to diners at almost illegal prices, while newlyweds in Bangkok, Shanghai and Singapore devour a gelatinous soup made from poached abalone and fins hacked from living sharks. But surely there’s no need for you to feel bad about ordering sea bass in a London restaurant? Unless, of course, you consider that you may well be enjoying one of the very last |
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Chef On A Shoestring: More Than 120 Inexpensive Recipes for Great Meals from America’s Best Known Chefs By Andrew Friedman $17.95 <P><B>You don’t have to break the bank to cook restaurant-quality meals!</B><P>Here’s a sample of the more than 120 delicious and surprisingly economical recipes from America’s finest chefs, as featured on the popular <I>Chef on a Shoestring</I> segment of the CBS <I>Saturday Early Show:</I><P><B>Mario Batali’s</B> Mushroom and White Bean Bruschetta <P><B>Terrance Brennan’s</B> Pear and Gorgonzola Salad<P><B>Roe Di Bona</B> and <B>Sue Torres’s</B> Chilled Avocado and Grapefruit Soup with Chipotle Chile Purée<P><B>Sara Moulton’s</B> Miniature Pumpkin Soup with Ginger and Toasted Pumpkin Seeds<P><B>Bobby Flay’s</B> Saffron Risotto with Sautéed Shrimp<P><B>Michael Lomonaco’s</B> Pan-Roasted Halibut with Spring Vegetables<P><B>Alfonso Contrisciani’s</B> Pepper-Crusted Turkey “London Broil” with Mushroom Confit<P><B>Matthew Lake’s</B> Grilled Pork Chops with Black Bean Salsa, Grilled Sweet Potatoes, and Roasted Corn<P><B>Linda West Eckhardt’s</B> Beef and Tomato Stir-Fry with Whiskey and Black Bean Sauce<P><B>John Doherty’s</B> Irish Tiramisù<P><B>Don Pintabona’s</B> Polenta Lemon Cake with Fresh Berries<P><B>Erica Miller’s</B> Chocolate Banana Terrine<P><B>Robert Bruce’s</B> Un Deux Trois Quatre Cake<P><BR>Cooking great meals doesn’t require spending a fortune on ingredients. Each week on the CBS <I>Saturday Early Show,</I> a prominent chef is given twenty dollars to create a three-course meal for four. <I>Chef on a Shoestring</I> collects the best of those culinary delights to benefit Share Our Strength, one of the nation’s leading antihunger, antipoverty organizations. These recipes, created by some of the most celebrated chefs in the country, may have been produced on a budget but are rich in every other way. <P>The recipes are organized into convenient categories, such as Finger Foods and Small Plates, Salads, Pasta and Risotto, Poultry, Meats, and Desserts, to allow you to mix and match various courses from different chefs. You can begin a meal with |
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Clean Plates Brooklyn 2012: A Guide to the Healthiest, Tastiest, and Most Sustainable Restaurants for Vegetarians and Carnivores $8.74 New – Too often, healthy eating is linked with images of sacrifice-a pile of sprouts, or a single pea resting on a plate. It can be difficult to find a restaurant serving mouthwatering, delicious food that is also good for you. Not anymore. A nutritionist along with a few food critics-scoured the town together to select over 100 of the healthiest, tastiest and most sustainable restaurants in Brooklyn. From fine dining to fast food, Clean Plates Brooklyn offers selections for any budget, diet and |
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Clean Plates Brooklyn 2012: A Guide to the Healthiest, Tastiest, and Most Sustainable Restaurants for Vegetarians and Carnivores $3.4 Used – Too often, healthy eating is linked with images of sacrifice-a pile of sprouts, or a single pea resting on a plate. It can be difficult to find a restaurant serving mouthwatering, delicious food that is also good for you. Not anymore. A nutritionist along with a few food critics-scoured the town together to select over 100 of the healthiest, tastiest and most sustainable restaurants in Brooklyn. From fine dining to fast food, Clean Plates Brooklyn offers selections for any budget, diet an |
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Clean Plates Los Angeles 2012: A Guide to the Healthiest, Tastiest, and Most Sustainable Restaurants for Vegetarians and Carnivores $7.87 New – Too often, healthy eating is linked with images of sacrifice-a pile of sprouts, or a single pea resting on a plate. It can be difficult to find a restaurant serving mouthwatering, delicious food that is also good for you. Not anymore. A nutritionist along with a few food critics-scoured the town together to select over 100 of the healthiest, tastiest and most sustainable restaurants in Los Angeles. From fine dining to fast food, Clean Plates Los Angeles offers selections for any budget, di |
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Clean Plates Los Angeles 2012: A Guide to the Healthiest, Tastiest, and Most Sustainable Restaurants for Vegetarians and Carnivores $7.71 Used – Too often, healthy eating is linked with images of sacrifice-a pile of sprouts, or a single pea resting on a plate. It can be difficult to find a restaurant serving mouthwatering, delicious food that is also good for you. Not anymore. A nutritionist along with a few food critics-scoured the town together to select over 100 of the healthiest, tastiest and most sustainable restaurants in Los Angeles. From fine dining to fast food, Clean Plates Los Angeles offers selections for any budget, d |
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Clean Plates Manhattan 2012: A Guide to the Healthiest, Tastiest, and Most Sustainable Restaurants for Vegetarians and Carnivores $7.3 Used – Too often, healthy eating is linked with images of sacrifice-a pile of sprouts, or a single pea resting on a plate. It can be difficult to find a restaurant serving mouthwatering, delicious food that is also good for you. Not anymore. A nutritionist along with a few food critics-scoured the town together to select over 100 of the healthiest, tastiest and most sustainable restaurants in Manhattan. From fine dining to fast food, Clean Plates Manhattan offers selections for any budget, diet |
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Clean Plates Manhattan: A Guide to the Healthiest, Tastiest, and Most Sustainable Restaurants for Vegetarians and Carnivores $1.88 Used – Too often, healthy eating is linked with images of sacrifice-a pile of sprouts, or a single pea resting on a plate. It can be difficult to find a restaurant serving mouthwatering, delicious food that is also good for you. Not anymore. A nutritionist along with a few food critics-scoured the town together to select over 100 of the healthiest, tastiest and most sustainable restaurants in Manhattan. From fine dining to fast food, Clean Plates Manhattan offers selections for any budget, diet |
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Clean Plates Manhattan: A Guide to the Healthiest, Tastiest, and Most Sustainable Restaurants for Vegetarians and Carnivores $14.94 New – Too often, healthy eating is linked with images of sacrifice–a pile of sprouts, or a single pea resting on a plate. It can be difficult to find a restaurant serving mouthwatering, delicious food that is also good for you. Not anymore. A nutritionist along with a few food critics–scoured the town together to select over 100 of the healthiest, tastiest restaurants in Manhattan. From fine dining to fast food, “Clean Plates Manhattan” offers selections for any budget, diet and lifestyle so y |
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Clean Plates N.Y.C. (Large Print 16pt) $40.96 Used – The only nutritionist and food critic approved Manhattan restaurant guide. Too often, healthy eating is linked with images of sacrifice-a pile of sprouts, or a single pea resting on a plate. It can be difficult to find a restaurant serving mouthwatering, delicious food that is also good for you. Not anymore. Two New Yorkers-a nutritionist and a food critic-scoured the town together to select the 75 healthiest, tastiest restaurants in Manhattan-from fine dining to fast food. Just toss this |
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Clean Plates N.Y.C. (Large Print 16pt) $21.59 New – The only nutritionist and food critic approved Manhattan restaurant guide. Too often, healthy eating is linked with images of sacrifice-a pile of sprouts, or a single pea resting on a plate. It can be difficult to find a restaurant serving mouthwatering, delicious food that is also good for you. Not anymore. Two New Yorkers-a nutritionist and a food critic-scoured the town together to select the 75 healthiest, tastiest restaurants in Manhattan-from fine dining to fast food. Just toss this |
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Clean Plates N.Y.C. (Large Print 16pt) $67.95 New – The only nutritionist and food critic approved Manhattan restaurant guide. Too often, healthy eating is linked with images of sacrifice-a pile of sprouts, or a single pea resting on a plate. It can be difficult to find a restaurant serving mouthwatering, delicious food that is also good for you. Not anymore. Two New Yorkers-a nutritionist and a food critic-scoured the town together to select the 75 healthiest, tastiest restaurants in Manhattan-from fine dining to fast food. Just toss this |
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Conveyor Belt Sushi $63.6 Used – High Quality Content by WIKIPEDIA articles! Conveyor belt sushi (also called sushi-go-round, mainly by foreigners living in Japan) is the popular English translation for Japanese fast-food sushi. In Australia, it is also known as sushi train (as the sushi goes around a track on a train, rather than a conveyor belt). Kaiten-zushi is a sushi restaurant where the plates with the sushi are placed on a rotating conveyor belt that winds through the restaurant and moves past every table and coun |
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Coping with a Picky Eater: A Guide for the Perplexed Parent By William G. Wilkoff M.D. $14.95 <B>End the Food Wars!</B><P>Do you feel as if you’re running a restaurant instead of cooking dinner for a family? Are you tired of dumping plates of uneaten food in the garbage? Then you must read <I>Coping with a Picky Eater.</I> This fresh, practical, and realistic guide explains to parents how they can avoid mealtime battles with kids aged one to six years, using sensible strategies that will establish a lifetime of healthful eating habits.<P>With cases ranging from the toddler who eats only peanut butter and jelly on white bread to the six-year-old who insists on scrambled eggs and cheese at every meal, pediatrician William G. Wilkoff, M.D., has been counseling picky eaters and their concerned parents for more than twenty years. Debunking common myths and soothing parents’ fears, Dr. Wilkoff covers such practical matters as:<P><UL TYPE=DISC><LI>providing appropriate nutritional guidelines for youngsters one to six, including serving sizes;<LI>dealing with nutritional saboteurs — from indulgent grandparents to accommodating (or impatient) caregivers;<LI>resisting the temptation to “whip up” special orders that disrupt family meals and give the picky eater control over the family dynamic.</UL><P>Dr. Wilkoff shows that by establishing reasonable rules when children are young, parents can not only eliminate daily fights about food, but also reduce the possibility of eating disorders later in life. |
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Dead Seas: How the Fish on Our Plates is Killing Our Planet $8.77 New – There’s simply no limit to the sins people will commit for a tasty meal. The Japanese are notorious for their trade in bluefin tuna, while newlyweds in Bangkok, Shanghai and Singapore devour a gelatinous soup made from poached abalone and fins hacked from living sharks. But surely there’s no need for you to feel bad about ordering sea bass in a London restaurant. Unless, of course, you consider that you may well be enjoying one of the very last members of the species. In “Dead Seas” we fol |
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English Puddings: Sweet & Savoury $46.1 New – Thanks to so many of today?s star chefs producing classic hearty meals as their signature dishes, we are all rediscovering the delights of our native puddings, both sweet and savoury; Steak and Kidney Pudding, Pease Pudding and Bread and Butter Pudding are all now appearing on the smartest restaurant menus ? and rightly so. The culinary pendulum is swinging back to a style of eating consisting of simple, unfussy plates of delicious slow-cooked meats and gently stewed seasonal fruits, many |
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English Puddings: Sweet and Savoury $10.99 Used – Thanks to so many modern superchefs producing classic hearty meals as their signature dishes, we are rediscovering the delights of our native puddings, both sweet and savoury; steak and kidney, pease pudding and bread and butter pudding are all now appearing on the smartest restaurant menus. The culinary pendulum is swinging back to a style of eating consisting of simple, unfussy plates of slow-cooked meats and gently stewed seasonal fruits, many of which virtually cook themselves, and al |
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English Puddings: Sweet and Savoury $1.99 Used – Thanks to so many modern superchefs producing classic hearty meals as their signature dishes, we are rediscovering the delights of our native puddings, both sweet and savoury; steak and kidney, pease pudding and bread and butter pudding are all now appearing on the smartest restaurant menus. The culinary pendulum is swinging back to a style of eating consisting of simple, unfussy plates of slow-cooked meats and gently stewed seasonal fruits, many of which virtually cook themselves, and al |
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English Puddings: Sweet and Savoury $38 Used – Thanks to so many modern superchefs producing classic hearty meals as their signature dishes, we are rediscovering the delights of our native puddings, both sweet and savoury; steak and kidney, pease pudding and bread and butter pudding are all now appearing on the smartest restaurant menus. The culinary pendulum is swinging back to a style of eating consisting of simple, unfussy plates of slow-cooked meats and gently stewed seasonal fruits, many of which virtually cook themselves, and al |
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English Puddings: Sweet and Savoury $23.14 Used – Thanks to so many modern superchefs producing classic hearty meals as their signature dishes, we are rediscovering the delights of our native puddings, both sweet and savoury; steak and kidney, pease pudding and bread and butter pudding are all now appearing on the smartest restaurant menus. The culinary pendulum is swinging back to a style of eating consisting of simple, unfussy plates of slow-cooked meats and gently stewed seasonal fruits, many of which virtually cook themselves, and al |
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English Puddings: Sweet and Savoury $11.26 Used – Thanks to so many modern superchefs producing classic hearty meals as their signature dishes, we are rediscovering the delights of our native puddings, both sweet and savoury; steak and kidney, pease pudding and bread and butter pudding are all now appearing on the smartest restaurant menus. The culinary pendulum is swinging back to a style of eating consisting of simple, unfussy plates of slow-cooked meats and gently stewed seasonal fruits, many of which virtually cook themselves, and al |
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Fog City Diner Cookbook $2.46 Used – The relaxed atmosphere of this aptly named San Francisco restaurant is a perfect setting for the kind of food that has established its reputation. From the innovative “small plates” to special breads to the always-changing seafood and oyster bar, it’s at once stylish and casual. Now one of the diner’s founders presents 150 of her best recipes. Full color throughout. |
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Fog City Diner Cookbook $59.35 New – The relaxed atmosphere of this aptly named San Francisco restaurant is a perfect setting for the kind of food that has established its reputation. From the innovative “small plates” to special breads to the always-changing seafood and oyster bar, it’s at once stylish and casual. Now one of the diner’s founders presents 150 of her best recipes. Full color throughout. |
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Fog City Diner Cookbook $69 New – The relaxed atmosphere of this aptly named San Francisco restaurant is a perfect setting for the kind of food that has established its reputation. From the innovative “small plates” to special breads to the always-changing seafood and oyster bar, it’s at once stylish and casual. Now one of the diner’s founders presents 150 of her best recipes. Full color throughout. |
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From Tapas to Meze: Small Plates from the Mediterranean $5.94 Used – In this completely revised edition of From Tapas to Meze, award-winning chef, cook-book author, and teacher Joanne Weir presents recipes for Mediterranean first courses. These are authentic recipes cajoled from the region’s finest home cooks and restaurant chefs. Here you will find people gathered together to share good conversation along with steaming bowls of pasta, tiny deep-friend fish, roasted sweet vegetables, and spicy pizzas. Step back into summer with this wonderfully evocative c |
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LEM Products Commercial French Fry Cutter 825 $61.99 Have you ever considered pumpkin french fries? It’s possible. You can make them with the Commercial French Fry Cutter 825 from LEM Products.-The French Fry nis sourced from a fried potato dish called pommes frites and is more regarded in Belgium than in France. Other than the celtics, the potato was often disregarded as a food. Potatoes were a well-kept Incan secret for thousands of years, as were the Incas themselves, until, in the early decades of the sixteenth century, the Spanish conquered the Incan empire and brought some of the strange little tubers back to Spain with them. The Spaniards, however, were not too keen on consuming what they called an “edible stone.” Nevertheless, the invading soldiers in South America used the vegetable as emergency provisions, and it was there that the English were introduced to the charming spud. Perhaps it was in Briton, a celtic region in France, that developed the keen variation of frying potatoes. It caught on. Yet, many spuds and squashes find their way to becoming pommes frites. This dashing cutlery device lets you create and enjoy your own.-The consummate French Fry is ordinarily made from potatoes. Make your own with sweet potatoes, butternut squash, zucchini, and other food sources. You’ll be impressed with what you can do and more satisfied with trying new culinary feats. The LEM Commercial French Fry Cutter makes it possible for restaurant kitchens and your home. Why settle for ordinary when you can create exciting, tasty, and nutritious french fries.-Heavy duty all metal construction for manual cutting-Cut large potatoes, sweet potatoes, etc. by just pushing down the handle.-Two size cutting plates for regular (1/2″) and thin (3/8″) fries-Can be mounted to wall or flat surface |
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Math on the Menu: Teacher’s Guide $49.9 New – Students help the Rosada family start a Mexican restaurant. Planning the menu, determining different combinations of ingredients, analyzing costs, setting prices, expanding into combination plates, and arranging tables and chairs in a new location, puts math learning in a real-world, multicultural, and delicious context. |
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Math on the Menu: Teacher’s Guide $23.97 Used – Students help the Rosada family start a Mexican restaurant. Planning the menu, determining different combinations of ingredients, analyzing costs, setting prices, expanding into combination plates, and arranging tables and chairs in a new location, puts math learning in a real-world, multicultural, and delicious context. |
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My Friend the Chauffeur $30.29 Used – Excerpt from book: A CHAPTER OF REVENGES MRS. KIDDER, alias the Countess Dalmar, either had a fondness for lavish hospitality or else she considered us exceptionally distinguished guests. Our feast was not laid in a private dining-room (what is the good of having distinguished guests if nobody is to know you ‘ve got them ?); nevertheless, it was a feast. The small round table, close to one of the huge windows of the restaurant, was a condensed flower-show. Our plates and glasses (there we |
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My Friend the Chauffeur $33.73 New – Excerpt from book: A CHAPTER OF REVENGES MRS. KIDDER, alias the Countess Dalmar, either had a fondness for lavish hospitality or else she considered us exceptionally distinguished guests. Our feast was not laid in a private dining-room (what is the good of having distinguished guests if nobody is to know you ‘ve got them ?); nevertheless, it was a feast. The small round table, close to one of the huge windows of the restaurant, was a condensed flower-show. Our plates and glasses (there wer |
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My Friend the Chauffeur $33.73 Used – Excerpt from book: A CHAPTER OF REVENGES MRS. KIDDER, alias the Countess Dalmar, either had a fondness for lavish hospitality or else she considered us exceptionally distinguished guests. Our feast was not laid in a private dining-room (what is the good of having distinguished guests if nobody is to know you ‘ve got them ?); nevertheless, it was a feast. The small round table, close to one of the huge windows of the restaurant, was a condensed flower-show. Our plates and glasses (there we |
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Neil Flamb?? and the Crusader’s Curse By Kevin Sylvester, Illustrated by Kevin Sylvester $9.99 <b >The sudden disappearance of Neil’s skills in the kitchen is the real mystery in this culinary caper. Is a curse to blame?</b>World-class chef—and royal pain in the neck—Neil FlambÉ is used to serving his dishes to resounding applause and overwhelming approval. And Neil’s super-sensitive nose does more than enable him to cook sophisticated meals and run his own restaurant; it also allows him to help local police solve mysteries in his spare time.<P> Then things start going wrong. His plates are returned. A group of critics visit the restaurant and leave completely dissatisfied. Worse yet, Chez FlambÉ is closed by an order of the Department of Health!<P> Suddenly, Neil finds himself amid the cook-off of his life—and his entire reputation is at stake. Then he discovers the root of all his problems: a dark curse that has plagued FlambÉ chefs for centuries. Has Neil finally met a mess he can’t smell his way out of?<i ></i> |
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Small Plates: Tapas, Meze & Other Bites to Share $11.11 New – If you’ve ever been to a restaurant with friends and ordered a few starters or a large platter to share, you’ll know how sociable and appealing it is to be able to try several dishes at once. This a popular way of eating in many parts of the world – the Spanish have tapas, the Chinese have dim sum and many regions of the Mediterranean and Middle East enjoy meze. Grazing plates and small bowls of shareable food make entertaining fuss-free and fun, and encourage guests to get stuck in. In Sm |
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Small Plates: Tapas, Meze & Other Bites to Share $8.76 Used – If you’ve ever been to a restaurant with friends and ordered a few starters or a large platter to share, you’ll know how sociable and appealing it is to be able to try several dishes at once. This a popular way of eating in many parts of the world – the Spanish have tapas, the Chinese have dim sum and many regions of the Mediterranean and Middle East enjoy meze. Grazing plates and small bowls of shareable food make entertaining fuss-free and fun, and encourage guests to get stuck in. In S |
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The Modern Pantry $28.06 Used – “The Modern Pantry” restaurant serves some of the most exciting food in London. Anna Hansen’s flavour combinations are wholly original; her dishes combine the best of seasonal western ingredients with the freshness and spice of Asian and Pacific Rim cooking. In this, her first cookbook, Anna introduces the reader to his or her very own ‘modern pantry’, a global larder of ingredients to use at home. Recipes include snacks and sharing plates like crab rarebit and grilled halloumi and lemon |
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The Modern Pantry $30.27 New – “The Modern Pantry” restaurant serves some of the most exciting food in London. Anna Hansen’s flavour combinations are wholly original; her dishes combine the best of seasonal western ingredients with the freshness and spice of Asian and Pacific Rim cooking. In this, her first cookbook, Anna introduces the reader to his or her very own ‘modern pantry’, a global larder of ingredients to use at home. Recipes include snacks and sharing plates like crab rarebit and grilled halloumi and lemon r |
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The Pot Thief Who Studied Escoffier $7.74 Used – Old Town Albuquerque potter and merchant, Hubie Schuze agrees to create unique chargers for the table settings in a soon-to-open restaurant. The fee is too enticing to pass up, although the restaurateur is not negotiable on the potting site…the plates must be made at the restaurant in Santa Fe. Grumbling about forfeiting the comforts of his tailor-made shop and home, Hubie arranges for his absence, packs his equipment into his Bronco and heads to Santa Fe… Once onsite, Hubie is immers |
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the girl & the fig cookbook: More than 100 Recipes from the Acclaimed California Wine Country Restaurant By Sondra Bernstein $19.99 In 1997, Sondra Bernstein opened the doors to the first girl & the fig restaurant, showcasing her love of locally grown ingredients and her passion for French food. She named her restaurant for the fruit that symbolizes passion: the fig. Now with three restaurants in Sonoma County and with chef John Toulze at the helm, the girl & the fig restaurants are not only local favorites but also captivate thousands of visitors every year. <P>In <I>the girl & the fig Cookbook: More than 100 Recipes from the Acclaimed California Wine Country Restaurant,</I> Bernstein offers an inspired collection of simple, yet sophisticated recipes from the restaurant, featuring the finest, freshest ingredients. These are restaurant-quality recipes adapted for the home kitchen, with dishes for beginners as well as experienced cooks. Bernstein brings the culinary traditions of France to the California wine country.<P>The author’s devotion to seasonal ingredients is wonderfully apparent in every recipe — from the savory appetizers, soups, salads, and large plates to the innovative desserts. Starters such as Heirloom Tomato Gazpacho, Cauliflower Gruyère Soup, Shrimp and Salmon Cakes, and Grilled Asparagus Salad with Lemon-Thyme Vinaigrette make the most of the region’s bounty. Large plates such as Grilled Salmon with Lavender Beurre Rouge, Pan-Seared Scallops with Orange-Tarragon Beurre Blanc, Wild Mushroom Risotto, and Grilled Pork Chops with Apple Cider Sauce make wonderful main courses, while French classics like Coq au Vin and Duck Confit with Lentils, Applewood Smoked Bacon, and Cabbage will comfort you on a cold winter’s night. Side dishes that can complement a large plate or be eaten alone include Braised Fennel, Citrus Pearl Couscous, Apple-Yam Gratin, and buttery Basil-Scented Potato Cakes. Bernstein’s desserts range from the sinfully scrumptious (Chocolate Pots de Crème and Lavender and Wildflower Honey Crème Brûlée) to the unique (Roasted Figs wit |
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the girl & the fig cookbook: More than 100 Recipes from the Acclaimed California Wine Country Restaurant By Sondra Bernstein $30 In 1997, Sondra Bernstein opened the doors to the first girl & the fig restaurant, showcasing her love of locally grown ingredients and her passion for French food. She named her restaurant for the fruit that symbolizes passion: the fig. Now with three restaurants in Sonoma County and with chef John Toulze at the helm, the girl & the fig restaurants are not only local favorites but also captivate thousands of visitors every year. <P>In <I>the girl & the fig Cookbook: More than 100 Recipes from the Acclaimed California Wine Country Restaurant,</I> Bernstein offers an inspired collection of simple, yet sophisticated recipes from the restaurant, featuring the finest, freshest ingredients. These are restaurant-quality recipes adapted for the home kitchen, with dishes for beginners as well as experienced cooks. Bernstein brings the culinary traditions of France to the California wine country.<P>The author’s devotion to seasonal ingredients is wonderfully apparent in every recipe — from the savory appetizers, soups, salads, and large plates to the innovative desserts. Starters such as Heirloom Tomato Gazpacho, Cauliflower Gruyère Soup, Shrimp and Salmon Cakes, and Grilled Asparagus Salad with Lemon-Thyme Vinaigrette make the most of the region’s bounty. Large plates such as Grilled Salmon with Lavender Beurre Rouge, Pan-Seared Scallops with Orange-Tarragon Beurre Blanc, Wild Mushroom Risotto, and Grilled Pork Chops with Apple Cider Sauce make wonderful main courses, while French classics like Coq au Vin and Duck Confit with Lentils, Applewood Smoked Bacon, and Cabbage will comfort you on a cold winter’s night. Side dishes that can complement a large plate or be eaten alone include Braised Fennel, Citrus Pearl Couscous, Apple-Yam Gratin, and buttery Basil-Scented Potato Cakes. Bernstein’s desserts range from the sinfully scrumptious (Chocolate Pots de Crème and Lavender and Wildflower Honey Crème Brûlée) to the unique (Roasted Figs wit |
