A Pocket Dictionary of Foods & Culinary Encyclopaedia

A Pocket Dictionary of Foods & Culinary Encyclopaedia PDF Author: Charles Herman Senn
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 170

Get Book Here

Book Description

A Pocket Dictionary of Foods & Culinary Encyclopaedia

A Pocket Dictionary of Foods & Culinary Encyclopaedia PDF Author: Charles Herman Senn
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 170

Get Book Here

Book Description


A Pocket Dictionary of Foods and Culinary Encyclopaedia

A Pocket Dictionary of Foods and Culinary Encyclopaedia PDF Author: Charles Herman Senn
Publisher:
ISBN:
Category :
Languages : en
Pages :

Get Book Here

Book Description


A Pocket Dictionary of Foods & Culinary Encyclopaedia

A Pocket Dictionary of Foods & Culinary Encyclopaedia PDF Author: Charles Herman Senn
Publisher:
ISBN: 9781528701990
Category : Cooking
Languages : en
Pages : 166

Get Book Here

Book Description
This fantastic and timeless dictionary of culinary elements is perfect for cooking enthusiasts and would make for a handy addition to kitchen collections.

Encyclopedia of Jewish Food

Encyclopedia of Jewish Food PDF Author: Gil Marks
Publisher: HMH
ISBN: 0544186311
Category : Cooking
Languages : en
Pages : 1980

Get Book Here

Book Description
A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions—from an author who is both a rabbi and a James Beard Award winner. Food is more than just sustenance. It’s a reflection of a community’s history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores unique cultural culinary traditions as well as those that unite the Jewish people. Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za’atar—cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world. This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout. Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food. It also serves as a treasure trove of trivia—for example, the Pilgrims learned how to make baked beans from Sephardim in Holland. From the author of such celebrated cookbooks as Olive Trees and Honey, the Encyclopedia of Jewish Food is an informative, eye-opening, and delicious guide to the culinary heart and soul of the Jewish people.

Encyclopedia of American Food and Drink

Encyclopedia of American Food and Drink PDF Author: John F. Mariani
Publisher: Bloomsbury Publishing USA
ISBN: 1620401614
Category : Cooking
Languages : en
Pages : 1092

Get Book Here

Book Description
First published in 1983, John Mariani's Encyclopedia of American Food and Drink has long been the go-to book on all things culinary. Last updated in the late 1990s, it is now back in a handsome, fully illustrated revised and expanded edition that catches readers up on more than a decade of culinary evolution and innovation: from the rise of the Food Network to the local food craze; from the DIY movement, with sausage stuffers, hard cider brewers, and pickle makers on every Brooklyn or Portland street corner; to the food truck culture that proliferates in cities across the country. Whether high or low food culture, there's no question American food has changed radically in the last fourteen years, just as the market for it has expanded exponentially. In addition to updates on food trends and other changes to American gastronomy since 1999, for the first time the Encyclopedia of American Food and Drink will include biographical entries, both historical and contemporary, from Fanny Farmer and Julia Child to the Galloping Gourmet and James Beard to current high-profile players Mario Batali and Danny Meyer, among more than one hundred others. And no gastronomic encyclopedia would be complete without recipes. Mariani has included five hundred classics, from Hard Sauce to Scrapple, Baked Alaska to Blondies. An American Larousse Gastronomique, John Mariani's completely up-to-date encyclopedia will be a welcome acquisition for a new generation of food lovers.

The Encyclopedia of Asian Food and Cooking

The Encyclopedia of Asian Food and Cooking PDF Author: Jacki Passmore
Publisher: William Morrow
ISBN:
Category : Cooking
Languages : en
Pages : 330

Get Book Here

Book Description
A comprehensive guide to the vast and rich array of the cuisines of Asia. From Northern India to Thailand, this easy-to-use cookbook offers more than 500 recipes with short histories of each country's cuisine; plus advice on how to to find, store and use ingredients. 200 illustrations.

The Oxford Encyclopedia of Food and Drink in America

The Oxford Encyclopedia of Food and Drink in America PDF Author: Andrew Smith
Publisher:
ISBN: 0199734968
Category : Business & Economics
Languages : en
Pages : 2556

Get Book Here

Book Description
Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.

Larousse Gastronomique

Larousse Gastronomique PDF Author: Librairie Larousse
Publisher: Clarkson Potter
ISBN: 0593577744
Category : Cooking
Languages : en
Pages : 2536

Get Book Here

Book Description
Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything. The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice. Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers.

Dictionary of Foods and Culinary Encyclopaedia

Dictionary of Foods and Culinary Encyclopaedia PDF Author: Charles Herman Senn
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 188

Get Book Here

Book Description


The English Catalogue of Books

The English Catalogue of Books PDF Author: Sampson Low
Publisher:
ISBN:
Category : English imprints
Languages : en
Pages : 800

Get Book Here

Book Description
Volumes for 1898-1968 include a directory of publishers.