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9780609804933

Non-Connoisseur's Menu Guide : To Ordering and Enjoying French, Italian, Latin American and Spanish Cuisine

by
  • ISBN13:

    9780609804933

  • ISBN10:

    0609804936

  • Format: Trade Paper
  • Copyright: 1999-10-01
  • Publisher: Living Language
  • Purchase Benefits
List Price: $10.95

Summary

WithThe Non-Connoisseur's Menu Guide, you'll never again feel intimidated by a menu full of unfamiliar, unpronounceable terms. Want to avoid getting served stewed gizzards when you intended to order grilled chicken? To finally know the difference between fusilli and penne? And exactly how to pronounce Pouilly-Fuisse? This guide has the answers (and the reassurance) you're looking for. Easy-to-follow pronunciation guides throughout Tips for selecting wines Guide to coffees Tipping chart Cultural hints Suggested dining selections Great pointers so you can dine like a seasoned pro! WithThe Non-Connoisseur's Menu Guide, you'll impress your friends, your business associates, your dates, and even yourself!

Table of Contents

Introduction 1(4)
French Menu Guide 5(60)
Introduction to French Cuisine
5(1)
Aperitifs
6(4)
Appetizers and Soups
10(8)
Appetizers
11(4)
Soups
15(3)
Breads
18(1)
Salads
19(3)
Entrees
22(6)
Meat and Poultry Entrees
23(3)
Seafood Entrees
26(2)
Luncheon and Lighter Items, Sides, Bistro and Cafe Fare
28(2)
Desserts and Sweets
30(6)
Wines and After-Dinner Drinks
36(4)
Wines
36(3)
After-Dinner Drinks
39(1)
Coffee
40(2)
Glossary of Ingredients and Techniques
42(19)
Cooking Terms and Techniques and Miscellaneous Culinary Lingo
42(1)
Meats and Poultry
43(3)
Seafood
46(2)
Vegetables and Fruits
48(2)
Preparations
50(4)
Herbs, Spices, Nuts, and Condiments
54(3)
Sauces
57(2)
Dairy Products
59(2)
Suggested Menus
61(4)
Fall or Winter Bistro Menu
61(1)
A Country Luncheon
61(4)
Italian Menu Guide 65(62)
Introduction to Italian Cuisine
65(3)
Aperitifs
68(4)
Cold Appetizers and Salads
72(3)
Hot Appetizers and Vegetables
75(3)
Soups
78(2)
Pasta, Rice, Risotto, Polenta, and Dumplings
80(5)
Pizzas, Focaccias, and Bread
85(4)
Entrees
89(4)
Meat Entrees
89(2)
Seafood Entrees
91(2)
Desserts and Sweets
93(3)
Wines and After-Dinner Drinks
96(4)
Wines
96(2)
After-Dinner Drinks
98(2)
Coffee
100(2)
Glossary of Ingredients and Techniques
102(19)
Meats
102(3)
Seafood
105(2)
Vegetables and Fruits
107(4)
Dairy Products
111(2)
Herbs, Spices, Nuts, and Condiments
113(3)
Cooking Terms and Techniques
116(1)
Grain-based Foods
117(1)
Sauces
118(1)
Typical Pasta Sauces
119(2)
Suggested Menus
121(6)
Traditional Roman Dinner Menu
121(1)
Milanese Dinner Menu
122(1)
Traditional Tuscan Dinner Menu
123(4)
Spanish & Latin American Menu Guide 127(66)
Introduction to Spanish and Latin American Cuisine
127(5)
Argentina
127(1)
Brazil
128(1)
Chile
129(1)
Mexico
129(1)
Peru
130(1)
Spain
131(1)
Aperitifs
132(4)
Appetizers
136(5)
Tapas
141(5)
Soups
146(4)
Cheese
150(2)
Eggs
152(3)
Breads
155(2)
Vegetables, Salads, Sauces, and Other Preparations
157(4)
Cold Meats and Sausages
161(1)
Entrees
162(7)
Meat and Poultry Entrees
162(5)
Seafood Entrees
167(2)
Desserts and Sweets
169(2)
Wines and After-Dinner Drinks
171(3)
Wines
171(1)
After-Dinner Drinks
172(2)
Coffee
174(2)
Glossary of Ingredients and Techniques
176(10)
Meats and Poultry
176(2)
Seafood
178(1)
Vegetables and Fruits
179(4)
Herbs, Spices, and Condiments
183(2)
Dairy Products
185(1)
Suggested Menus
186(7)
A Tapas Menu for Relaxing with Friends
186(1)
A Hearty Fall Dinner
186(1)
Simple but Elegant Supper Menu
187(1)
Mexican Fantasy Menu
188(1)
Brazilian Bash Menu
188(5)
Tipping Chart
189(4)
About the Author 193

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