Wiley: All New Culinary & Hospitality Titles

Betty Crocker Just Cupcakes: 100 Recipes for the Way You Really Cook

Betty Crocker Editors — Mon, 25 Aug 2008 04:00:00 GMT

No one can resist the cute and compact confection called a cupcake, and Betty Crocker Just Cupcakes: 100 Recipes for the Way You Really Cook shows you how to make everyday, elegant, holiday-themed, and special occasion cupcakes that are easy to make and fun to decorate. Affordable and conveniently formatted with a lay-flat binding, this book includes quick tips, directions for substitutions, and advice on make-ahead cake to save you time.

Betty Crocker's Guide to Easy Entertaining, Facsimile Edition

Betty Crocker — Mon, 25 Aug 2008 04:00:00 GMT

An authentic reproduction of a 1959 classic--a treat for anyone who remembers the book from childhood or loves the idea of
fifties-style entertaining

Building on the strong performance of previous Betty Crocker facsimile editions, such as Betty Crocker's Cookbook for Boys and Girls (250,000 copies sold) and Betty Crocker's Cooky Book (over 350,000 copies sold), Betty Crocker's Guide to Easy Entertaining is sure to be another hit among baby boomers

Betty Crocker Best Bisquick Recipes

Betty Crocker — Mon, 25 Aug 2008 04:00:00 GMT

Enjoy Bisquick® at Its Best!

Betty Crocker 30-Minute Meals for Diabetes

Betty Crocker Editors — Mon, 25 Aug 2008 04:00:00 GMT

Betty Crocker 30 Minute Meals for Diabetics is filled with time-saving recipes for diabetics and anyone interested in preparing delicious, healthy, family-friendly meals. Complete nutrition facts and 40 color photos accompany recipes for favorites like Chicken Linguine Alfredo, international dishes like Szechuan Beef and Bean Sprouts, fast skillet meals like Pork Fajita wraps, and other crowd-pleasing soups,

Frozen Desserts

The Culinary Institute of America (CIA), Francisco J. Migoya — Mon, 25 Aug 2008 04:00:00 GMT

It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book provides all the basic information a pastry professional needs. Introductory chapters include the history and evolution of frozen desserts; ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors; and equipment including churning machines, production equipment,

Betty Crocker Small Bites: 100 Recipes for the Way You Really Cook

Betty Crocker Editors — Mon, 25 Aug 2008 04:00:00 GMT

Your guests won’t be able to resist a spread of the delectable finger foods in Better Crocker Small Bites: 100 Recipes for the Way You Really Cook. This book makes entertaining easy and fun, with bite-sized delights like savory puffs, fast snacks, baby sandwiches, holiday party treats, kabobs, antipasti, tapas, and mini desserts. Thirty color photos and a menu starter set help you plan which recipes to choose,

California Pizza Kitchen Family Cookbook

Larry Flax, Rick Rosenfield — Mon, 11 Aug 2008 04:00:00 GMT

Bring the California Pizza Kitchen experience to your home with nearly 50 recipes and inspiring color photographs found in the California Pizza Kitchen Family Cookbook, which shows you how to make popular dishes from the restaurant known for its eclectic pizzas. Crowd-pleasing recipes that are easy to make and appeal to both adults and children include pizza like Jamaican Jerk Chicken and other favorites like Thai Crunch Salad.

Olaf's Kitchen: A Master Chef Shares His Passion

Olaf Mertens — Mon, 21 Jul 2008 04:00:00 GMT

"Whether he's cooking for the British Royal family or whipping up a casual dinner,it's the same every time: exquisite meals, stunningly presented." - Josh Sleeman

"Chef Olaf is a bright light in the world of food - a culinary commando dedicated to the pursuit of excellence." - Anna Olson

"...a kind soul with a heart of gold, and those ingredients make Olaf's food absolutely delicious. these pages truly will get stuck together." - Ted Reader

International Cuisine

The International Culinary Schools SM at The Art Institutes — Tue, 15 Jul 2008 04:00:00 GMT

The Best Tool for Learning About the Diversity of Cuisine from Around the World

Increasing world travel, changing demographics, multinational business, and greater diversity at home have whetted our appetites for international flavors—whether in national dishes or creative culinary fusions. Anyone entering the foodservice industry today must be prepared to meet this growing demand. Taste truly has gone global.

Pillsbury Pizza Night: Top It, Stuff It, Twist It—The easy way to go with refrigerated dough

Pillsbury Editors — Tue, 08 Jul 2008 04:00:00 GMT

If you’ve ever dreamed of making oven-fresh pizza for yourself and your family, Pillsbury Pizza Night: Top It, Stuff It, Twist It—The easy way to go with refrigerated dough makes homemade pizza possible! Each recipe calls for prepared Pillsbury dough, which means you waste no time, and you and your family can focus on the fun stuff like topping and fillings. Nearly 100 recipes in this lay-flat,

Frommer's Lisbon Day by Day

Louise Pole-Baker — Mon, 23 Jun 2008 04:00:00 GMT

These attractively priced, four-color guides offer dozens of neighborhood and thematic tours, complete with hundreds of photos and bulleted maps that lead the way from sight to sight. Day by Days are the only guides that help travelers organize their time to get the most out of a trip.

• Full-color package at an affordable price

• Star ratings for all hotels, restaurants, and attractions

Frommer's Brussels and Bruges Day by Day

Mary Anne Evans — Tue, 10 Jun 2008 04:00:00 GMT

• Full-color package at an affordable price

• Star ratings for all hotels, restaurants, and attractions

Frommer's Dublin Day by Day

Emma Levine — Tue, 10 Jun 2008 04:00:00 GMT

• Full-color package at an affordable price

• Star ratings for all hotels, restaurants, and attractions

So You Want to Be a Chef?: Your Guide to Culinary Careers, 2nd Edition

Lisa M. Brefere, Karen Eich Drummond, Brad Barnes — Tue, 10 Jun 2008 04:00:00 GMT

Understand what it takes to be a chef by reading the comprehensive information in So You Want to Be a Chef?: Your Guide to Culinary Careers, 2nd Edition. Revised and updated to include a new chapter on Research and Development chefs and expanded coverage of on-site foodservice areas, this guide presents a real-world look at culinary careers. The authors vividly describe the feel, the reality, the hours,