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Author: Jane Stern
Publisher: HarperCollins Publishers
ISBN: 9780060167103
Category : Cooking
Languages : en
Pages : 308
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Book Description
Social history of the 1950s and 1960s with 100 memorable recipes of the time.
Author: Jane Stern
Publisher: HarperCollins Publishers
ISBN: 9780060167103
Category : Cooking
Languages : en
Pages : 308
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Book Description
Social history of the 1950s and 1960s with 100 memorable recipes of the time.
Author: Alison Pearlman
Publisher: University of Chicago Press
ISBN: 022615484X
Category : Architecture
Languages : en
Pages : 218
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Book Description
Explores the evolution of gourmet restaurant style in recent decades, which has led to an increasing informality in restaurant design, and examines what these changes say about current attitudes toward taste.
Author: Daniel Nelson
Publisher: Boone & Crockett Club
ISBN: 9780940864931
Category : Cooking
Languages : en
Pages : 0
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Book Description
Looking for new ways to prepare the wild game you harvested this season? Do you need tips for processing your venison that will all but guarantee top-notch flavor? America s most respected chefs share their favorite recipes covering a menagerie of wild meats and a world of flavors. This illustrated cookbook features easy, step-by-step recipes that will please the most discriminating eaters. Napa winemaker Marc Mondavi lends his expertise to suggest wine pairings for each recipe."
Author: C. Carl Pegels
Publisher: IAP
ISBN: 1617355011
Category : Biography & Autobiography
Languages : en
Pages : 211
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Book Description
The book presents the stories of the more successful Dutch American entrepreneurs, active in the United States, with some going back as far as 400 years. The majority of the entrepreneurs covered in the book were active during the past 150 years. Each of the individuals covered represent an enterprise that was well known during its respective era. In some of the cases the individuals were better known than the enterprises they represented, and some became historic figures. Some of the more famous Dutch American entrepreneurs are Cornelius Vanderbilt, and his son William Vanderbilt, transportation entrepreneurs in the nineteenth century. Also famous during the early nineteenth century was DeWitt Clinton, the driving force behind the building of the Erie Canal. During the twentieth century, there were such famous Dutch American entrepreneurs as Cecil B. DeMille, Darryl Zanuck, and others in the entertainment industry. The most successful entrepreneurs, still alive today, are the billionaire businessmen, the Koch brothers, who own the multibillion dollar Koch Industries, an oil and chemical industry firm. The book’s audience consists of academics, the public, and specifically the Dutch American public, numbering from 6 to 10 million people. The book is also an important source book and reader for college courses in Entrepreneurship, American History, Culture, Society and Economy.
Author: Jeff Smith
Publisher: Gramercy
ISBN: 9780517203651
Category : Low budget cookery
Languages : en
Pages : 0
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Book Description
All the incredients that make THE FRUGAL GOURMET one of the most popular cooking shows on television are in this bestselling cookbook, including: a complete range of cooking techniques, advice on kitchen equipment, special hints and tips, exciting ideas for vegetarian meals, PLUS more than100 illustrations of recipes and techniques. "From the Paperback edition."
Author: Robert Gregg
Publisher: Routledge
ISBN: 1134719299
Category : Reference
Languages : en
Pages : 881
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Book Description
As a meeting point for world cultures, the USA is characterized by its breadth and diversity. Acknowledging that diversity is the fundamental feature of American culture, this volume is organized around a keen awareness of race, gender, class and space and with over 1,200 alphabetically-arranged entries - spanning 'the American century' from the end of World War II to the present day - the Encyclopedia provides a one-stop source for insightful and stimulating coverage of all aspects of that culture. Entries range from short definitions to longer overview essays and with full cross-referencing, extensive indexing, and a thematic contents list, this volume provides an essential cultural context for both teachers and students of American studies, as well as providing fascinating insights into American culture for the general reader. The suggestions for further reading, which follows most entries, are also invaluable guides to more specialized sources.
Author: Shinya Arai
Publisher: Univ of California Press
ISBN: 9780520071414
Category : Fiction
Languages : en
Pages : 264
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Book Description
Shoshaman takes us inside Japan's integrated trading companies to explore the daily lives of the shoshamen, the high-powered pro-fessionals who make them work.
Author: United States. Congress. House. Committee on Energy and Commerce. Subcommittee on Oversight and Investigations
Publisher:
ISBN:
Category : Political Science
Languages : en
Pages : 370
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Book Description
Author: Jeff Smith
Publisher: Macmillan Reference USA
ISBN: 9780783812090
Category : House & Home
Languages : en
Pages : 569
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Book Description
Attempting to define and promote American ethnic cooking, the Frugal Gourmet introduces home cooks to "strictly American" ingredients and selected recipes from American regional cuisines
Author: David Kamp
Publisher: Crown
ISBN: 0767915801
Category : Cooking
Languages : en
Pages : 418
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Book Description
The wickedly entertaining, hunger-inducing, behind-the-scenes story of the revolution in American food that has made exotic ingredients, celebrity chefs, rarefied cooking tools, and destination restaurants familiar aspects of our everyday lives. Amazingly enough, just twenty years ago eating sushi was a daring novelty and many Americans had never even heard of salsa. Today, we don't bat an eye at a construction worker dipping a croissant into robust specialty coffee, city dwellers buying just-picked farmstand produce, or suburbanites stocking up on artisanal cheeses and extra virgin oils at supermarkets. The United States of Arugula is a rollicking, revealing stew of culinary innovation, food politics, and kitchen confidences chronicling how gourmet eating in America went from obscure to pervasive—and became the cultural success story of our era.
