San Antonio College Library

Executive Chef Ray Duey gets into the intricate details of the ultimate creations: fun with carrots, rutabaga ginger flowers, Tuscan cantaloupe, cucumber lobster, turnip flowers, layered turnip, reversed watermelon, canary melon geometric patterns, watermelon outside in, papaya vase, watermelon wonder, and the Mozart grand finale. Also learn Chef Ray's cut & paste to create the ultimate centerpiece!

Ignoring national boundaries, Bharti Kirchner in The Bold Vegetarian puts the world's foods on one plate and emerges with the most exciting and innovative vegetarian cookbook in years. As Americans continue to turn away from meals whose focus is meat and animal fats, they are searching for creative and interesting ways to prepare meatless meals. Vegetarian bean burritos and other tired meatless standbys (whose ethnicity is more American at this point...

A bilingual collection of party menus and recipes from the Embassies of Canada, Mexico, South and Central America, published on the occasion of the 1968 World's Fair in San Antonio, Texas. Also includes dinner menus from the White House, the "LBJ" ranch, and the home of Governor and Mrs. John B. Connally.

Chef Ray Duey picks up where The Basics left off with teaching more advanced carving techniques. He gives in-depth instruction on how to create: apple turtles, turkeys, swans, and butterflies. He teaches garnishes made of mushrooms, zucchini, and tomatoes, potato roses, Japanese watermelon lanterns, Thai praline leaves, and more, all resulting in an impressive centerpiece using most of the items carved in this program.

Counsels parents on how to promote healthy eating in children, providing a selection of vegetable-enhanced classic recipes, from macaroni and cheese with pureed cauliflower to spinach brownies.

Recipes from the famous Berkeley, California restaurant.

Presents a compilation of food and travel essays from the pages of "Gourmet magazine" by such authors as M.F.K. Fisher, Ruth Harness, Anita Loos, James Beard, and Madhur Jaffrey.

In this sumptuous cookbook, Jane Fearnley-Whittingstall takes us on a nostalgic culinary pilgrimage, rediscovering classic recipes from the Edwardian kitchen. With delicious dishes, adapted with today's kitchen in mind and delightfully informed by reminiscences from Jane's childhood, this is much more than a cookbook - it offers a slice of gastronomic history, reviving the flavours from the great English country houses.