| Author | : Alan Axelrod |
| Publisher | : Penguin |
| Total Pages | : 434 |
| Release | : 2003 |
| Genre | : Cooking |
| ISBN | : 9780028644684 |
This new edition features 450 drink recipes, plus information on everything from making basic cocktails to the life of a bartender.
The Complete Idiot's Guide to Household Solutions
| Author | : Melodie Moore |
| Publisher | : Penguin |
| Total Pages | : 406 |
| Release | : 1998 |
| Genre | : House & Home |
| ISBN | : 9780028627069 |
Gathers tips on cleaning, entertaining, decorating, home repairs, eliminating pet odors, and solving health and beauty problems
Forthcoming Books
| Author | : Rose Arny |
| Publisher | : |
| Total Pages | : 1816 |
| Release | : 2003 |
| Genre | : American literature |
| ISBN | : |
The Complete Idiot's Guide to Microbiology
| Author | : Jeffrey J. Byrd Ph.D. |
| Publisher | : Penguin |
| Total Pages | : 356 |
| Release | : 2006-11-07 |
| Genre | : Science |
| ISBN | : 1440696748 |
Small creatures of great importance. Microbiology, the branch of biology that studies microorganisms and their effects on humans, is a key part of medical training curriculum. Written by a top professor of microbiology and an experienced science writer, this book is a basic microbiology course that can be understood by anyone, including medical students, professionals wanting to bone up on the subject, and laypersons wanting to know about the topic. • Includes coverage on microbes and their relationship with each other, the body’s immune system, infectious diseases, biotechnology, and bioterrorism
The Complete Idiot's Guide to Wine and Food Pairing
| Author | : Jaclyn Stuart |
| Publisher | : Penguin |
| Total Pages | : 263 |
| Release | : 2010-06-01 |
| Genre | : Cooking |
| ISBN | : 110119796X |
A delectable guide that's in good taste The Complete Idiot's Guide® to Wine & Food Pairing will help readers find the perfect pairings beyond the truism of red going with red and white going with white, noting the similarities and differences in intensity, acidity, and sweetness of the wines in relation to the tastes of the cuisine. • Includes a glossary, a master pairings list for more than 100 foods and wines, wine menus for special dinners, and wine and food resources • Breaks down white, red, sparkling, and dessert wines into flavor profiles for pairing • Matches wines with international cuisine
The Complete Idiot's Guide to Starting and Running a Winery
| Author | : Thomas Pellechia |
| Publisher | : Penguin |
| Total Pages | : 372 |
| Release | : 2008-11-04 |
| Genre | : Business & Economics |
| ISBN | : 1440653488 |
Making the dream a reality… For many people, owning and running a winery is a dream job. According to Wine Business Monthly, the number of wineries in the U.S. has jumped 26% in less than three years. To carry out this dream, one must understand that wine making involves both science and art. Starting a winery is just like starting any other business and requires planning and a deep understanding of the industry. In The Complete Idiot’s Guide® to Starting and Running a Winery, readers will learn: •How to put together a business plan •Different varieties of grapes and wines •How to lay out a floor plan and what equipment is needed •How to promote wines
The Complete Idiot's Guide to Cheeses of the World
| Author | : Jeanette Hurt |
| Publisher | : Penguin |
| Total Pages | : 348 |
| Release | : 2008-04-01 |
| Genre | : Cooking |
| ISBN | : 1440636184 |
Any way you cut it, cheese has global appeal. Cheese is one of the most varied and flavorful foods in the world. Its unique appeal lies in its range of textures, aromas, flavors, means of production, and milk sources. With this guide, readers will discover everything they need to know about European and American cheeses, including the growth of artisan cheeses, how to shop for cheese, combining cheese with food and drink, cooking cheese, and making cheese. • Over the past two decades, the quality, availability and popularity of artisan cheeses has grown • Cheese consumption has increased from 11.3 to 31.2 pounds per person over the last 30 years • 1 to 3 of the supermarkets offer full-service cheese counters with up to 300 varieties
