101 Champagne Cocktails
Author: Kim Haasarud
"Corks popping, frothy liquid flowing, a cold crispy freshness . . . nothing quite so perfectly reflects the notion of 'the best in life.' This is a book for celebrants. It's a book for romantics. It's a book for the entertainerwho wants a light, fresh concoction that can bring people together to accent the joys of the day. So break out the bubbly and toast!"
—From 101 Champagne Cocktails
Table of Contents:
Adam & Eve.Apeach Sorbet Bellini.
Aphrodisia.
Apricot Bellini.
Bada Bing.
Bayou Champagne Cocktail.
Bellini Highball.
Bellini Tini.
Bellini Tropicale.
Berry Bellini.
Berry Bellini Highball.
Black & Blue Champagne Cocktail (AKA "Blue").
Black Cherry Champagne.
Blood Orange Bellini.
Blue Champagne.
Blueberry Bellini.
Brunch Margarita.
Bubbling Rose Rubies.
Bubbling Rubies.
Buck"s Fizz.
Caipirinha Caramba.
Champagne Celebration.
Champagne Cooler.
Champagne Julep.
Champagne Old Fashioned.
Cider Bellini.
Classic Bellini.
Classic Champagne Cocktail.
Dona de la Noche.
Douglas Fir Sparkletini.
Framboise Cassis Cocktail.
French 75.
Frozen Bellini.
Frozen Berry Bellini.
Golden Banana.
Grand Fraise Martini.
Grand Mimosa.
Guava Bellini.
Happy Hemingway.
Hope Floats.
Huckleberry Thyme Fizz.
Italian Champagne Cocktail.
Italian Mango Bellini.
Jasmine Peach Bellini.
Just Peachy Cosmo.
Kir Royale.
Kiwi Royale.
Kumquat Peche Highball.
Lady Temptation.
Lemon Rose Bellini.
Limoncello Sparkle.
Magnolia.
Mandarin Blossom Bellini.
Miami Morning Mimosa.
Mimosa.
Modern Champagne Cocktail.
NewWilliam Cocktail.
Oscar.
Pacific Star Martini.
Passion Rouge.
Passionate French.
Pear Royale.
Peruvian Apricot Fizz.
Pineapple Champagne Martini.
Pink Pussycat.
Poinsettia Cocktail.
POM Royale.
Pygmalian.
Raspberry Sorbet Bellini.
Ritz Cocktail.
Rosy Limoncello Sparkle.
Royal Gin Fizz.
Silk with Champagne ("Soyer au Champagne").
Siren"s Song.
Sparkling Apple Cocktail.
Sparkling Cantaloupe Cup.
Sparkling Fruit Bath.
Sparkling Lychee Pear Cocktail (AKA "White").
Sparkling Mango Martini.
Sparkling Margarita.
Sparkling Mocha Truffle.
Sparkling Mojito.
Sparkling Mojito Ice.
Sparkling Mojito Martini.
Sparkling Pear Martini.
Sparkling Pisco Sour.
Sparkling Poire.
Sparkling Raspberry Cocktail (AKA "Red").
Sparkling Roses.
Sparkling Strawberry Margarita.
Spiced Pear Tartini.
Springtime Sparkler.
Starfish Cooler.
Stormy Ginger Fizz.
Sunnyside Pick-Me-Up.
Tahitian Apricot Cocktail.
Tropical Romance.
Valencia Royale.
Very Sexy Martini.
Watermelon Frizzy.
White Lavender.
New interesting book: Managing Knowledge for Sustained Competitive Advantage or Managing Sport and Risk Management Strategies
660 Curries
Author: Raghavan Iyer
Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. And 660 Curries is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines.
Presented by the IACP award–winning Cooking Teacher of the Year (2004), Raghavan Iyer, 660 Curries is a joyous food-lover's extravaganza. Mr. Iyer first grounds us in the building blocks of Indian flavors—the interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of unami (seeds, coconuts, and the like). Then, from this basic palette, he unveils an infinite art. There are appetizers—Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce—and main courses—Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishes—Pan-Fried Cheese with Cauliflower and Cilantro; bean dishes—Lentil Stew with Cumin and Cayenne. And hundreds of vegetable dishes—Sweet Corn with Cumin and Chiles, Chunky Potatoes with Golden Raisins, Baby Eggplant Stuffed with Cashew Nuts and Spices. There are traditional, regional curries from around the subcontinent and contemporary curries. Plus all the extras: biryanis, breads, rice dishes, raitas, spice pastes and blends, andrubs.
curry, n.—any dish that consists of either meat, fish, poultry, legumes, vegetables, or fruits, simmered in or covered with a sauce, gravy, or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs.
Publishers Weekly
Iyer (The Turmeric Trail) makes the enormous spectrum of Indian curry dishes enticing and accessible in this hefty tome, bound to be a must-have for lovers of Indian cuisine. Cooks already familiar with this food will be inspired as they cook through its pages. The term "curry" encompasses a vast range of dishes, and Iyer has uncovered the best from the subcontinent's many regions and cultures, working his way from Goa (chicken in coconut milk sauce) to Kashmir (hearty braised lamb shanks in broth), Calcutta (tilapia in yogurt sauce), Kerala (spinach in pigeon pea-coconut sauce), and everywhere between. The largest chapter features an extraordinary selection of curries using India's rainbow of legumes, but Iyer includes meat, cheese, fish and vegetable curries, plus appetizers and snacks, biryanis and elegant rice variations and breads. Access to a well-stocked Indian grocery is vital, but past that hurdle Iyer makes the recipes quite approachable thanks to his chatty introductions, many thoughtful preparation tips and helpful ingredient glossary. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.Judith Sutton - Library Journal
Iyer grew up in Mumbai (Bombay), but he has lived in the United States for most of his adult life. He's an acclaimed cooking teacher and the author of several other cookbooks, and his impressive new title is a wide-ranging guide to the curries of the Indian subcontinent, including Pakistan, Nepal, and Sri Lanka. Iyer explains that Indian curries are not based on a can of curry powder and that the term "curry" refers to any dish simmered in or covered with a fragrant, spicy (though not necessarily hot) sauce or gravy. The hundreds of recipes include appetizer curries such as Skewered Chicken with Creamy Fenugreek Sauce, main-course curries like Yogurt-Marinated Lamb with Ginger and Garlic, and "contemporary curries" such as Wild Salmon with Chiles, Scallions, and Tomato; there are also recipes for "curry cohorts"-rice, bread, and other accompaniments. Highly recommended.
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