A great chef is like an artist using their inspiration and talents to create masterpieces in food. In Culinary Delights you will find 220 sumptuous and inventive recipes created by some of the finest chefs.
If you admire great food, then Culinary Delights is sure to inspire the great chef in you and prove that spectacular cooking that everyone loves at first bite, can be done at home, in your very own kitchen!
Culinary Delights is a world-class collection of fine recipes.
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If you have a niche website dealing with food and recipes, look into adding this e-book to your list of products up for sale or even as your site's content. The recipes are numerous and appetizing, but I have to say that the PDF file isn't very attractive and is in serious need of formatting or redesigning, hence the Word document. Buff this up a little, fix the measurements (for example, some recipes call for "1 T of salt"--what is that, one teaspoon? one tablespoon? one ton? Or even the recipe that requires "6 c of spinach") and you have a pretty good product on your hands.
The entire package consists of the PDF file, the thankfully editable Microsoft Word document, as well as HTML file and the images you need for the product's minisite. I'm just looking for the licensing information for this product so you can know exactly how ou can use and distribute this product.
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Culinary Delights By
Masterpieces indeed, September 24, 2007
These recipes indeed look like the recipes of masterpieces chefs whip up in fine-dining or casual-dining restaurants. The names speak for themselves - Escargots Bourguignonne, Poached Fresh Pears in White Burgundy with Chocolate Sauce, Souffle Glace Aux Framboises, and more. There is also cuisine borrowed from different countries – from France, India, and more.
As the prepared dishes here sound like masterpieces, though, the recipe instructions here are not for the fainthearted or those who want to cook good food quick. The recipes demand time and effort. These are best for those who want to throw an elaborate dinner party or who just want a fine dining experience.
The recipes should be better organized, though, and may be classified by country of origin or at least by salads, entrees, main course, and dessert. This is not only for the reader’s ease in finding a recipe but also to add to the “fine dining” image of this cook book.
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