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Author: C. L. Howland
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 187
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Book Description
Author: C. L. Howland
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 187
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Book Description
Author: Senn Charles Herman 1862-1934
Publisher: Hardpress Publishing
ISBN: 9781313306966
Category :
Languages : en
Pages : 266
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Book Description
Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
Author: William Rastell
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Charles Herman Senn
Publisher: Forgotten Books
ISBN: 9781334231520
Category : Cooking
Languages : en
Pages : 262
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Book Description
Excerpt from Recherche Entrees: A Collection of the Latest and Most Popular Dishes The literal translation of the word into English would be Entrance and as a matter of fact the dishes served under this heading are considered by the Epicure as preparatory, or introductions to the more serious part of the dinner. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works."
Author: Charles Herman Senn
Publisher:
ISBN:
Category : Entrées (Cookery)
Languages : en
Pages : 218
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Book Description
Author: Charles Fellows
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 238
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Book Description
Author: Peter Hakansson
Publisher: Bookbaby
ISBN: 9781098349868
Category : Cooking
Languages : en
Pages : 100
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Book Description
Over the years I have collected, modified and created recipes steeped in tradition from my homeland in Sweden to my home in Texas. From preparing the perfect piece of seafood fresh from the Gulf of Mexico to the comfort of a warm, buttered piece of dense Swedish bread, my love of food and cooking has been a lifelong adventure that began with my mother, Ilmi. My mother 's cooking influenced me heavily and hers was influenced by both Swedish and Estonian cuisine. Thankfully she and I still enjoy sharing recipes and creating together. I stayed in the United States after receiving a swimming scholarship to study at University of Houston. In 1984, after receiving a degree in Hotel and Restaurant Management, I worked at several restaurants in the Houston area before working in the recreational boat industry for many years in both Texas and Florida. I still continued to create dishes and cook for friends and family. Learning to cater meals at small gatherings and free-lancing to help out other restaurant owner/chefs in the industry kept my skills fresh. Though my profession is currently that of a Realtor, my happy place is in the kitchen-creating for friends and family. This collection literally comes from my kitchen drawer. A place where my favorites recipes are kept-scribbled down on a napkin, taken from a magazine and modified, printed, written or passed down from from family and friends. I hope you enjoy this collection.
Author:
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 274
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 78
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Book Description
Author: Katie Rawson
Publisher: Reaktion Books
ISBN: 1789140951
Category : History
Languages : en
Pages : 248
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Book Description
A global history of restaurants beyond white tablecloths and maître d’s, Dining Out presents restaurants both as businesses and as venues for a range of human experiences. From banquets in twelfth-century China to the medicinal roots of French restaurants, the origins of restaurants are not singular—nor is the history this book tells. Katie Rawson and Elliott Shore highlight stories across time and place, including how chifa restaurants emerged from the migration of Chinese workers and their marriage to Peruvian businesswomen in nineteenth-century Peru; how Alexander Soyer transformed kitchen chemistry by popularizing the gas stove, pre-dating the pyrotechnics of molecular gastronomy by a century; and how Harvey Girls dispelled the ill repute of waiting tables, making rich lives for themselves across the American West. From restaurant architecture to technological developments, staffing and organization, tipping and waiting table, ethnic cuisines, and slow and fast foods, this delectably illustrated and profoundly informed and entertaining history takes us from the world’s first restaurants in Kaifeng, China, to the latest high-end dining experiences.
