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Nederlands Buitenlands   Alles  Titel  Auteur  ISBN        
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Rush, Colleen

The Mere Mortal`s Guide to Fine Dining

From Salad Forks to Sommeliers, How to Eat And Order in Style at the Best Restaurants

€ 14.95

A food lover`s guide to fine dining reveals insider tips and pointers from the nation`s leading restaurants and covers everything from basic table and restaurant etiquette, to matching wine and cheese, to leaving the correct tips. Original. 20,000 first printing.


Taal / Language : English

Inhoudsopgave:
INTRODUCTION xiii
1 RELAX-HELP IS ON THE WAY
1(14)
SCHMOOZING THE STAFF LIKE A SEASONED DINER
At Your Service: Who`s `Who in a Restaurant
2(7)
Money Talks: Tips and Bribes
9(3)
From Nobody to VIP: How to Be a Regular
12(3)
2 WHEREFORK ART THOU?
15(14)
THE ART OF EATING AND BEHAVING AT THE TABLE
Your Turf on a Formal Table: Navigating a Proper Place Setting
15(5)
Keep Your Elbows Off the Table: A Refresher on Acting Polite and Polished
20(3)
Millennium Manners: Civilized Solutions for Modern Faux Pas
23(4)
Dinner Diplomacy: From Funky Food to `Finished!`
27(2)
3 FOLLOWING ORDERS
29(14)
FROM MENU SPECIALS TO SMALL PLATES, HOW TO GET WHAT YOU WANT
Menu Voodoo: Understanding Restaurant Tricks, Chef`s Tastings, and Small Plates
30(4)
Get a Culinary Clue: Speaking the Language of Fine Food
34(3)
Order Up: Waiter-Diner Dialogue
37(3)
Dessert: Hitting Your Sweet Spot
40(3)
4 BOOZE CLUES
43(12)
DRINKING TO ENHANCE A MEAL-NOT DROWN IT
Aperitifs: Classic Cocktails to Prime the Palate
45(4)
Digestifs: The Sweet and Lowdown on After-Dinner Drinks
49(4)
Abstaining for Epicures: What to Drink if You`re Not Drinking
53(2)
5 WINE: UNCORKED
55(35)
TAKING BABY STEPS IN YOUR WINE EDUCATION
911 for Wine Novices: Calling in the Professionals
56(1)
What`s Your Wine Type? Picking for Your Pleasure
57(1)
The In-Crowd Wines: No-Brainers Everyone Knows
58(2)
Name That Wine
60(1)
How to Define a Wine: Sounding Like a Wine Snob
60(4)
The Dynamic Duo: Two Principles for Pairing Wine and Food
64(3)
Flights and Tastings
67(1)
The Six Ss of Wine-Tasting: See, Swirl, Smell, Swill, Slurp, Spit
68(2)
When Bad Wine Happens to Good People: Spotting and Sending Back Funky Bottles
70(2)
To Decant, or Not to Decant?
72(1)
Three Ways to Get Wine Smart: Understanding Labels, Regions, and Grapes
72(11)
Vintage: Do You Care?
83(1)
Label Language
84(2)
Champagne and Sparkling Wine: Bubbly for Beginners
86(4)
6 PASTURE TO PLATE
90(31)
THE BEST OF FOUR-LEGGED, FEATHERED, AND FINNED FOOD
Meat Market: A Carnivore`s Guide to Beef, Pork, Lamb, and Veal
91(15)
A Field Guide to Birds: Capons and Grouse and Ostrich Oh My!
106(2)
Luxury Liver: The Facts About Foie Gras
108(1)
Fish Out of Water: Netting the Best Fish, Shellfish, and Seafood
109(12)
7 SEASON`S EATING
121(14)
THINKING GLOBALLY, EATING LOCALLY
Getting Fresh: Spotting Seasonal and Green Menus
122(3)
Eat Your Vegetables: Peak Seasons for the Plants on Your Plate
125(3)
Not Your Garden Variety: Freaky Veggies Restaurants Love to Serve
128(3)
Unforbidden Fruits: Peak Seasons for Mother Nature`s Candy
131(2)
Herbs and Aromatics: Knowing Herbes de Provence from Bouquet Garni
133(2)
8 SAY FROMAGE
135(14)
A FINE DINER`S GRAND FINALE: THE CHEESE COURSE
Got Lactose? The Milk That Makes the Cheese
136(2)
From Milk to Mold to Mmmm: How Cheese Is Made (in 500 Words or Less)
138(2)
Cheese-Spotting: How Cheese Is Classified
140(2)
The Cheese Course: How to Fit le Fromage into a Full-Course Meal
142(3)
Three Ways to Pair Wine and Cheese: The Making of a Great Match
145(4)
9 LOST IN TRANSLATION
149(24)
THE STATE OF FINE DINING AND MODERN CUISINE
Classic French 101: Cookin` It Old School
151(6)
Japanese: The New School in Fine Dining
157(7)
Everything You Need to Know About Sake (for Now)
164(2)
Con-Fusion Cuisine: How to Approach a Fusion Meal
166(2)
Molecular Gastronomy: From Steak Foam to Inkjet Sushi, Today`s Haute Cuisine
168(5)
10 PALATE PREP 173(7)
USING ALL FIVE SENSES IN A CULINARY ORGY
Your Best `Buds: The Difference Between Taste and Flavor
174(2)
Food Boosters: How to Enhance a Gourmet Feast
176(2)
Feed Your Mind: The Brain-Belly Connection
178(2)
11 WHAT THE FOOD SNOBS KNOW 180(15)
UBIQUITOUS CULINARY INSTITUTIONS IN FINE DINING
Trendy Eats: Movements in Food History
181(1)
Chef`s Corner: Who`s Who in Fine Dining
182(7)
Culinary Schools and Organizations: Fundamental Food Institutions
189(1)
Find Dining: Guides to Fancy Restaurants
190(5)
12 EATIQUETTE 195(12)
DEAR MORTAL: THINGS YOUR MAMA PROBABLY TAUGHT YOU (BUT YOU FORGOT)
ACKNOWLEDGMENTS 207
Extra informatie: 
Paperback / softback
224 pagina's
Januari 2006
204 gram
210 x 140 x 19 mm
Random House USA Inc us

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