February 22, 2007

The Edible Books Festival

Posted in Culinary Arts at 6:15 am by Ellie


To participate, please fill out the Registration form available both in the Library and through the Edible Book Festival link on the Virtual Library, www.ivytech.edu/library/fortwayne. Registration forms must be turned in it to Jen Traore, the Libtastes-like-chicken.jpgrary Tutor, by Tuesday March 13.

Want to show off your creative cooking skills? Ivy Tech’s Edible Book Festival will take place on Tuesday, April 3 in the hallway outside the Library.

Edible books will be on display for public viewing from 12pm-1pm, then consumed by attendees from 1pm-2pm.

Turn your fantasies into edible art! Watch the videos on the right, explore this incrEdible Book Gallery , get ideas and recipes from the the new books and old time favorites on edible food art below:


Kid’s Cookies: Scrumptious Recipes for Bakers Ages 9 to 13 / Susan Manlin Katzman

Posted in Culinary Arts at 6:13 am by Ellie

Call numbekids.jpgr:TX772 .K38 1998

Presents instructions for making a variety of cookies, including iced buttery cutouts, chocolate chip cookies, double-fudge brownies, and jelly thumbprints. (From http://www.amazon.com)

Garnishing/ Francis T. Lynch

Posted in Culinary Arts at 6:13 am by Ellie

Call number: TX652 .L95 1987

Agarnishing.jpg great chef shares his professional secrets for exciting and attractive garnishes and food sculptures. Covers all aspects of formal food presentation, including how to draw, sculpt and build with fruit and vegetables, lay out a buffet table, arrange food on platters, chocolate artistry and more. Full-color photographs. (From www.buy.com)

Colette’s Wedding Cakes/ Colette Peters

Posted in Culinary Arts at 6:10 am by Ellie

wedding.jpgCall Number: TX771.2 .P48 1995

Colette Peters’s one-of-a-kind wedding cakes for which she charges hundreds, sometimes thousands of dollars have made her America’s most sought-after culinary artist. Now, with this dazzling cookbook, brides-and-grooms-to-be can bake their own Colette’s wedding cake or commission a professional baker to follow one of Colette’s designs. Read the rest of this entry »

Cooking Art: Easy Edible Art for Young Children /

Posted in Culinary Arts at 6:10 am by Ellie

Call number: TX661 .K65 1997

With Cooking Arcooking-art.jpgt: Easy Edible Art For Young Children 3 to 8 year olds will create edible masterpieces. And they will love serving these healthy and nutritional beverages, salads, sandwiches, entrees, and desserts to friends and family. Child-readable icons make choosing recipes and following steps easy. Great for beginning cooks, there are 89 activities that require no baking, 64 activities that use 5 ingredients or less, 25 activities the require only 10 to 15 minutes to prepare. Read the rest of this entry »

Designer Desserts / Philippe Durand

Posted in Culinary Arts at 6:10 am by Ellie

Call number: TX773 .D825 1996

From master padesserts.jpgstry chef, Philippe Durand, here are recipes for 70 devilishly delectable plated desserts and dozens of magnificent ideas for decorating with fruits, chocolate, cooked sugar, sauces, glazes, cookies and pastries. For easy reference, the recipes are organized by main ingredient, such as Fresh Fruits, Nuts and Chocolate. Featuring 600 color photographs and 10 exquisite watercolors, this volume is a valuable resource for dessert lovers and a rich confection for the eyes. (From the publisher John Wiley & Sons)

The Whimsical Bakehouse: Fun-To-Make Cakes That Taste as Good as They Look! / Hansen Kaye

Posted in Culinary Arts at 6:10 am by Ellie

Call number: TX771.2 .H35 2002

Threlook.jpge neon-bright layers of cake, tilted at a jaunty angle and adorned with edible chocolate candles; a Jackson Pollock–inspired cheesecake spattered with chocolate, caramel, and peanut butter icing; and a swarm of plump bees perched atop a rainbow of candy-colored cupcakes—these are only a few examples of the unfettered creativity at work at the Riviera Bakehouse. There, mother-daughter bakers Kaye and Liv Hansen turn out some of the most charming, refreshingly eccentric cakes ever to grace a birthday or wedding celebration. Read the rest of this entry »

Edible art : tricks & tools for master centerpieces from carved vegetables / Narahenapitage Sumith Premalal de Costa

Posted in Culinary Arts at 6:10 am by Ellie

Call number: TX871 .N37 2006

Sculpture created from fruits and vegetables will challenge you, and amaze your gedible.gifuests. Simple techniques and tools make it possible to create absolutely stunning centerpieces that will be the talk of the party. Butterflies and rosebuds from colorful beets, carrots, and radishes are easily crafted. Elaborate melon lanterns and “flower” filled vases are crafted step-by-step in pictures, making it easy for you to follow the directions. Twenty-five splendid projects promise to delight dinner guests, and gratify their maker. An inexpensive hobby, food sculpture becomes a priceless addition to any table setting. This book will show you how to create imaginative centerpieces like a pro. (By the publisher: Schiffer Publishing, Ltd.)

Colette’s Birthday Cakes / Colette Peters

Posted in Culinary Arts at 6:10 am by Ellie

Call number: TX771 .P47 1991

A cacolette.jpgke is de rigeur for any American birthday celebration worthy of the name. Continuing her series of volumes pictorializing her sumptuous cakes, Peters brings her decorative skills to cakes designed specifically for birthday observances. And anyone receiving a cake like one of Peters’ creations should be particularly grateful. Peters’ skill with milled fondant overshadows that of most other professional bakers. She can carve fondant into tight, sharp geometries, or she can swirl it, fold it, and wave it into silken ruffles and curves that belie its solidity. Read the rest of this entry »

Decorating with a Paper Cone / Alain Buys

Posted in Culinary Arts at 6:10 am by Ellie

Call Number: TX771.2 .B89 1996

In tcone.gifhis step-by-step guide, foremost French pastry chefs Buys and Decluzeau show readers how to use paper cones to decorate cakes, pastries, desserts and a wide range of other foods with panache. Beginning with simple dots, lines and strokes, they advance one step at a time to magnificently large and complex constructions. (From the publisher John Wiley & Sons)

Colette’s cakes : the Art of Cake Decorating / Colette Peters

Posted in Culinary Arts at 6:10 am by Ellie

Call number: TX771 .P47 1991

Peters art-of-cake.jpgis an artist and former Tiffany’s designer turned cake decorator extraordinaire. Here she presents detailed instructions, accompanied by line drawings and color photographs, of three dozen of her elaborate creations. Her collection is somewhat more sophisticated than Greg Robinson and Max Schofield’s The Icing on the Cake, and cake bakers with lots of patience should find it inspiring. (Copyright 1991 Reed Business Information, Inc. )

February 1, 2007

Cozy Up With A New Cookbook

Posted in Culinary Arts at 8:00 am by Ellie


Warm up this winter with a kitchen retreat and cook up something delicious. Planning an elegant seven course meal? A themed get-together or a cocktail party? The library is excited to offer a fabulous collection of nearly a thousand culinary books. Try these new choices to get started.

Twelve: A Tuscan Cookbook / Tessa Kiros

Posted in Culinary Arts at 7:58 am by Ellie

Call number: TX 732.2 .T86 K59 2006

In thtwelve.gifis exquisitely photographed book, Tessa Kiros uses each month of the year as a device to explore and record recipes in seasonal cooking with fine ingredients. Her personal observations throughout reveal the nuances of the Italian meal.”The Store Cupboard” has tips on filling the pantry with the right ingredients. The “Basics” section provides preparation instructions and recipes that Tuscan home cooks learned from their parents and grandparents. Substitutions for harder-to-find ingredients are offered along with encouraging tips on improvising to suit any taste. Wine notes and a glossary round out the book. Read the rest of this entry »

Working the plate : the art of food presentation / Christopher Styler

Posted in Culinary Arts at 7:57 am by Ellie

Call Number: TX652 .S826 2006

Long aworking.jpgwaited by professional chefs, this groundbreaking guide to food presentation will also delight and inspire culinary students and sophisticated home cooks. Acclaimed food writer and culinary producer Christopher Styler describes seven distinctive plating styles, from Minimalist to Naturalist to Dramatic, with several striking examples of every genre. Each plating suggestion is accompanied by clear instructions along with color photos of step-by-step techniques and finished plates. Complete with essays on plating from ten leading chefs and recipes for the dishes featured, this book is a work of art in itself–a must for the kitchen shelf. (From http://www.wiley.com)

Soul of a New Cuisine : A Discovery of the Foods and Flavors of Africa / Marcus Samuelsson

Posted in Culinary Arts at 7:56 am by Ellie

Call Number: TX725 .A4S26 2006

Msoul_of_a_new_cuisine.jpgarcus Samuelsson’s latest book, The Soul of A New Cuisine: A Discovery of the Foods and Flavors of Africa, is a personal reflection of his reconnecting with the land of his birth—it focuses on the rarely highlighted cuisine of the African continent. Born in Ethiopia and raised in Sweden by adoptive parents, the chef/co-owner of in New York City bridges cultures through his cooking. His book features more than 200 recipes peppered with stunning photographs capturing everyday life. Read the rest of this entry »

Arabesque : a taste of Morocco, Turkey, and Lebanon / Claudia Roden

Posted in Culinary Arts at 7:55 am by Ellie

Call Number: TX725 .A7R63 2006

Rarabesque.jpgoden, a leading authority on Middle Eastern and North African food and the James Beard Award–winning author of The Book of Jewish Food, provides a thoroughly enjoyable and fascinating look at the cuisines of Morocco, Turkey and Lebanon. Including bits of history, stories and more that 150 recipes, Roden reworks the classics, making them easier and more flavorful for today’s home cook. By organizing the book by country, she makes it easy to plan meals from the same country or combine various recipes from each. In each recipe, flavors are exquisitely balanced, as in Moroccan Chickpea and Lentil Soup; Tagine of Chicken with Preserved Lemons and Olives; Turkish Lamb Stew with Eggplant Sauce and Roasted Quinces; or Squabs Stuffed with Date and Almond Paste. Read the rest of this entry »

Reid Duffy’s guide to Indiana’s favorite restaurants : with a recipe sampler / Reid Duffy

Posted in Culinary Arts at 7:53 am by Ellie

Call number: TX907.3.I35 D84 2006

The new aindiana1.jpgnd expanded guide to Indiana’s favorite restaurants from a beloved reviewer noted TV personality and columnist Reid Duffy showcases 30 Indiana restaurants that have stood the test of time in this updated and expanded edition of Indiana’s Favorite Restaurants. These showcased restaurants have been in existence for 25 years or more, and in some cases for several generations. Recipes for favorite dishes from these restaurants are included so that you can recreate the foods you love at home. Approximately 60 recipes from Acapulco Joe’s Taco Filling to accompany Duffy’s reviews. Read the rest of this entry »

Modern garde manger : a global perspective / Robert Garlough

Posted in Culinary Arts at 7:50 am by Ellie

Call Number: TX820 .G37 2006

The Modgarde-manger.jpgern Garde Manger is designed to meet the educational needs of novice culinary students and experienced chefs. Its carefully researched information and fully tested recipes span the broad international spectrum of the modern garde manger station. Five distinct sections covering seventeen chapters of text and recipes focus on the different aspects of the chef s required knowledge and responsibilities. Read the rest of this entry »

Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones / Anthony Bourdain

Posted in Culinary Arts at 7:30 am by Ellie

Call number: TX652 B67 2006

The good, the bad, and the ugly, served up Bourdain-style. Bestselnasty.gifling chef and No Reservations host Anthony Bourdain has never been one to pull punches. In The Nasty Bits, he serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn’t want to know about the more unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, or confessing to lobster-killing guilt, Bourdain is as entertaining as ever. Read the rest of this entry »

Next page