Blender Bible or Kitchen Con

Blender Bible

Author: Andrew Chas

More than 400 taste-tempting recipes for a household blender.

More than five million blenders are sold each year in North America. Whether a blender is used to make wonderful mixed drinks or healthy baby food, it is one of the most widely used kitchen appliances.

The Blender Bible is a comprehensive compendium that features more than 400 great recipes:

100 mixed drinks

100 baby foods

100 soups, sauces and marinades

100 other tempting recipes.

This cookbook gives a wide range of recipes to increase the use of this versatile and powerful machine, reflecting the latest research that baby food and mixed drinks each account for 40% of blender use.

Following in the successful tradition of The Juicing Bible and The Smoothies Bible this book offers a wide range of easy-to-use, kitchen-tested recipes.

The Blender Bible is the ideal recipe book for the basic kitchen reference library.

Table of Contents:

Acknowledgments

Introduction

Appetizers, Dips and Spreads

[32 recipes]

Salad Dressings

[19 recipes]

Condiments, Sauces and Marinades

[48 recipes]

Soups

[58 recipes]

Meals

• Breakfast [6 recipes]


• Dinner Entrees [16 recipes]


• Side Dishes [12 recipes]

Desserts and Sweet Sauces

[41 recipes]

Smoothies and Other Drinks

[57 recipes]

Cocktails

[118 recipes]

Baby Food

• Introduction to Baby Food


• Six Months and Older [66 recipes]


• Eight Months and Older [35 recipes]


• Nine Months and Older [14 recipes]


• Twelve Months and Older [9 recipes]

General Index

Baby Food Index

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Kitchen Con: Writing on the Restaurant Racket

Author: Trevor Whit

Waiter and customer have a lot in common. Each lingers under the delusion that lunch is on the way, neither has more than a passing interest in the other, and both are at the mercy of an ill-tempered thug with a white toque, writes restaurant critic Trevor White in his uproarious account and passionate and unbiased expose of the restaurant business. With style and wit, White lifts the lid off the culinary cartel - owners, chefs, and critics - that cons diners around the globe. A scathing attack on gourmet dogma, his defiantly populist critique of restaurant culture redefines the dining room as a place in which people should be satisfied rather than awe-struck by egomaniacal chefs, pretentious waiters, and arrogant critics. In this riveting account of life at the heart of the restaurant racket, no one is safe.