Winter 2010 Trade Catalog - (Page 8)

Cooking Allergy-Free Desserts Elizabeth Gordon Safe ways to sweeten the day for people with food allergies • Featuring 82 recipes and 44 full-color photos • Recipes that taste just like the real thing—but without the gluten, dairy, nuts, soy, or eggs • The perfect dessert cookbook for the millions of people who suffer from food allergies or Celiac Disease Hardcover • 978-0-470-44846-5 $24.95 US • $29.95 CAN 192 pages • 7 x 8 82 recipes, 44 full-color photos February / In stores February 15 Wedding Cake Art and Design A Professional Approach A P r o f e s s i o nA l A P P r oAc h wedding cake art and design Toba GarreTT Toba M. Garrett A comprehensive, inspiring guide to the art, craft, and business of wedding cake design • Decorating techniques ranging from simple to advanced are explained in a clear, fully-illustrated, step-by-step format • Sample scenarios included throughout the book show readers how to handle a client consultation and how to create appropriate cakes for every client’s budget, theme, and creative needs Hardcover • 978-0-470-38133-5 $50.00 US • $60.00 CAN 272 pages • 8-1/2 x 11 41 recipes, 145 full-color photos April / In stores March 29 The Modern Café Cafe ` fran CisCo franC isCo Mig oya Modern E T h e C u l i n a ry i n sTi Tu Te o f a M e ri C a riC The Francisco J. Migoya and The Culinary Institute of America A professional guide to every aspect of the management of a modern, upscale café • Includes nearly 250 recipes plus 150 sub-recipes, and more than 100 photographs • Breaks the café down into its five key components—the bakery, the pastry shop, the savory kitchen, beverages, and the retail shelf—with expert advice and contemporary recipes for each area • Author Francisco Migoya teaches the Café Operations class at The Culinary Institute of America Hardcover • 978-0-470-37134-3 $65.00 US • $78.00 CAN 544 pages • 8-1/2 x 11 238 recipes plus 150 sub-recipes, 107 photos, 73 illustrations January / In stores January 7 Professional Cooking, Trade Version, 7th Edition Wayne Gisslen professional cooking seventh edition “A reference for a lifetime.”—André Cointreau, President and CEO, Le Cordon Bleu International • More than 100 new recipes, including fresh ideas for meats, poultry, vegetables, and grains, as well as an increased focus on international recipes • Updated information on the latest nutrition guidelines and enhanced coverage of topics including food science, molecular gastronomy, and culinary math • More than 1,000 instructive illustrations and photos, including more than 220 all-new color photos highlighting new recipes and procedures Wiley Trade Catalog Winter 2010 | 8 way n e g i s s l e n Hardcover • 978-0-470-19753-0 $70.00 US • $84.00 CAN 1,088 pages • 8-1/2 x 11 650 recipes plus 600 variations, 1,000 illustrations and photos Prior Edition: 978-0-471-66376-8 March / In stores February 22

Table of Contents for the Digital Edition of Winter 2010 Trade Catalog

Winter 2010 Trade Catalog
Contents
Cooking
Gardening / Crafts
Science / Philosophy
Sports
History
Current Events / Memoir
African American
Self-Help
Relationships
Health
Health / Dieting
Religion
Psychology / Parenting
Education
CliffsNotes
Travel
Photography / Digital Lifestyles
For Dummies
Howell Book House
Architecture / Design
Wiley-Blackwell
Business Narrative
Personal Finance & Investing
General Business
Marketing
Leadership / Management
Nonprofit Management
Accounting
Wiley Finance
Wiley Trading
Title Index
Rights Information
Contact Information

Winter 2010 Trade Catalog