Kathleen's Bake Shop Cookbook: The Best Recipes from Southhampton's Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads

At age eleven, Kathleen King began selling her oversized chocolate chip cookies at her family's farm in eastern Long Island. As her reputation and clientele grew, she earned enough to send herself to restaurant school and, in 1980, to open Kathleen's Bake Ship in Southhampton, New York. The shop, now with an additional location in Manhattan, has become famous for its freshly baked, old-fashioned cookies, muffins, breads, pies, brownies, and cakes.

The simple recipes collected here include such traditional favorites as Molasses Cookies, Lemon Bars, Peasant Bread, Buttermilk Biscuits, Peach Crumb Pie, Oat-Bran Muffins, Carrot Cake, Blueberry Buckle, Yellow Cake with Chocolate Icing, and, of course, unbeatable Chocolate Chip Cookies. Southhampton residents have enjoyed Kathleen's kitchen wizardry for nearly a decade. Now her best recipes are available to home bakers everywhere.

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Kathleen's Bake Shop Cookbook: The Best Recipes from Southhampton's Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads

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Design and Equipment for Restaurants and Foodservice: A Management View

The New Edition of a Favorite Resource!

From the decor that helps define the customer's experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment,a well-designed foodservice facility blends many different elements into a functional and pleasing whole. Decision-makers who understand these different elements and how they work together will reap the plentiful rewards that come from good design choices in a restaurant or foodservice endeavor.

Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space. This "go-to guide"encompasses everything from creating a restaurant concept to maintaining a commercial-grade oven, and is unique in its attention to both the front and back of the house.

Revised and updated with the latest foodservice industry trends, this new Third Edition features:

• New and expanded coverage of green design, including energy and water use, recycling and waste streams, smarter use of space, and LEED "green building" principles
• New information on technology use in foodservice
• Coverage of design in the context of industry trends including mobile foodservice, multichain operators, branding concepts, design for smaller spaces, and integrating cook-chill methods for quality control
• Recent developments in equipment technology and equipment purchasing, financing, leasing, and insuring
• The latest updates on topics including sanitation practices, healthier cooking oils, and regulations such as the Americans with Disabilities Act

Clearly organized for learning, and full of such resources as callout boxes, interviews with industry experts, take-away points, and other helpful features, Design and Equipment for Restaurants and Foodservice, Third Edition gives hospitality industry students and working professionals a complete guide to this essential subject.


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Design and Equipment for Restaurants and Foodservice: A Management View

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Every Child Can Learn: Using learning tools and play to help children with Developmental Delay

Based on their clinical practice and extensive experience in the field, the authors provide a creative and flexible guide to helping young children with learning difficulties. Their accessible and positive approach focuses on children's potential and what they can-rather than cannot-do, and can be carried out at home, in school, or in therapy sessions. The approach, applicable to all students, including those of diverse backgrounds, can be extended to all aspects of the child's life, and enables them to participate in everyday activities at home and school.

Fully illustrated, the book offers techniques and activities to help children develop their learning, with a focus on:

• Developing learning tools
• Working with parents
• Language and communication
• Behavior and emotional development
• Integrating learning into everyday life

The book includes a CD-ROM/DVD with printable material for making cards and worksheets, plus illustrative video material.

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Every Child Can Learn: Using learning tools and play to help children with Developmental Delay

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Le Creuset Stoneware 10-Inch Spoon Rest, Cherry

Keep surfaces clean with help from this stoneware spoon rest from le creuset. The unit's 10-inch design provides ample space for resting spoons, spatulas, and ladles either on the countertop during cooking or at the table when serving. The unit comes in the shape of a spoon, with space for the head and the handle. It also sports the le creuset name in raised letters and le creuset's signature concentric rings for an added touch of charm. Le creuset's line of stoneware comes with a hard-wearing, impermeable finish fired at temperatures as high as 2192-Degree f. With a porosity level of less than 1-Percent, it blocks moisture absorption, which can lead to cracking, crazing, and rippling along the interior. Its non-porous construction also resists odors, scratching, and staining for hygienic use and optimal performance. Even more, its high-quality enamel protects against metal marks and other damage, which means it's safe to use with knives. Best of all, the glaze on the exterior makes the stoneware items fun to mix and match with other coordinating le creuset pieces sold separately, while a neutral-colored glaze on the inside offers an optimal palette for food presentation. And thanks to an unmatched thermal resistance from -65-Degree f to 500-Degree f, le creuset stoneware moves effortlessly from the microwave or oven or under the broiler to the table for serving to the refrigerator or freezer for storing leftovers. When finished, it cleans up easily by hand or in the dishwasher. ...Read more

Le Creuset Stoneware 10-Inch Spoon Rest, Cherry

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