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Author: Christopher Kump
Publisher:
ISBN: 9780898158489
Category : Cooking
Languages : en
Pages : 213
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Book Description
The son of Peter Kump, trustee of the James Beard Society, Christopher Kump learned to cook from Julia Child and is now dinner chef at Mendocino's famous Cafe Beaujolais. The hundred recipes in this taste-tempting volume range from a hearty Oyster Bisque to sophisticated Tagliatelle with Smoked Salmon and Whiskey Cream Sauce and irresistible Bittersweet Chocolate Millefeuille with Coconut Sauce.
Author: Christopher Kump
Publisher:
ISBN: 9780898158489
Category : Cooking
Languages : en
Pages : 213
Get Book Here
Book Description
The son of Peter Kump, trustee of the James Beard Society, Christopher Kump learned to cook from Julia Child and is now dinner chef at Mendocino's famous Cafe Beaujolais. The hundred recipes in this taste-tempting volume range from a hearty Oyster Bisque to sophisticated Tagliatelle with Smoked Salmon and Whiskey Cream Sauce and irresistible Bittersweet Chocolate Millefeuille with Coconut Sauce.
Author: Gabrielle Stanley Blair
Publisher: Artisan Books
ISBN: 1579655718
Category : House & Home
Languages : en
Pages : 289
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Book Description
New York Times best seller Ever since Gabrielle Stanley Blair became a parent, she’s believed that a thoughtfully designed home is one of the greatest gifts we can give our families, and that the objects and decor we choose to surround ourselves with tell our family’s story. In this, her first book, Blair offers a room-by-room guide to keeping things sane, organized, creative, and stylish. She provides advice on getting the most out of even the smallest spaces; simple fixes that make it easy for little ones to help out around the house; ingenious storage solutions for the never-ending stream of kid stuff; rainy-day DIY projects; and much, much more.
Author: Kris Yenbamroong
Publisher: Clarkson Potter
ISBN: 0451497880
Category : Cooking
Languages : en
Pages : 320
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Book Description
If you love to eat Thai food, but don’t know how to cook it, Kris Yenbamroong wants to solve your problems. His brash style of spicy, sharp Thai party food is created, in part, by stripping down traditional recipes to wring maximum flavor out of minimum hassle. Whether it’s a scorching hot crispy rice salad, lush coconut curries, or a wok-seared pad Thai, it’s all about demystifying the universe of Thai flavors to make them work in your life. Kris is the chef of Night + Market, and this cookbook is the story of his journey from the Thai-American restaurant classics he grew eating at his family’s restaurant, to the rural cooking of Northern Thailand he fell for traveling the countryside. But it’s also a story about how he came to question what authenticity really means, and how his passion for grilled meats, fried chicken, tacos, sushi, wine and good living morphed into an L.A. Thai restaurant with a style all its own.
Author: Renee McGregor
Publisher: Watkins Media Limited
ISBN: 1848993110
Category : Sports & Recreation
Languages : en
Pages : 225
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Book Description
No matter if you're running a 5k or a marathon, getting your training diet right is essential to maximise your performance. Renee McGregor, one of the UK's top sports nutritionists, explains the dietary plans needed to hit your goals as a runner. The science of what to eat, and why, is clearly and practically laid out for whatever kind of running you do. Meal plans are tailored to your running goals and cover what to eat on rest, easy, moderate and high-intensity training days. This includes how to get to grips with eating before, during and after running in the most efficient way for your body to fuel and restore itself, as well as marathon race meal plans and the top race day foods. Importantly, all of these meals and snacks are made for real people with real lives.
Author: Robert William Burnet
Publisher:
ISBN:
Category : Diet
Languages : en
Pages : 244
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Book Description
Author: Roblyn Rawlins
Publisher: Bloomsbury Publishing
ISBN: 1474252575
Category : Social Science
Languages : en
Pages : 232
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Book Description
With a vast selection of foods and thousands of recipes to choose from, how do home cooks in America decide what to cook – and what does their cooking mean to them? Answering this question, Making Dinner is an empirical study of home cooking in the United States. Drawing on a combination of research methods, which includes in-depth interviews with over 50 cooks and cooking journals documenting over 300 home-cooked dinners, Roblyn Rawlins and David Livert explore how American home cooks think and feel about themselves, food, and cooking. Their findings reveal distinct types of cook-the family-first cook, the traditional cook, and the keen cook -and demonstrate how personal identities, family relationships, ideologies of gender and parenthood, and structural constraints all influence what ends up on the plate. Rawlins and Livert reveal research that fills the data gap on practices of home cooking in everyday life. This is an important contribution to fields such as food studies, health and nutrition, sociology, social psychology, anthropology, gender studies, and American studies.
Author:
Publisher:
ISBN:
Category : Health
Languages : en
Pages : 618
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Book Description
Author: Michele Zurakowski
Publisher: Capstone
ISBN: 9781404802827
Category : Juvenile Nonfiction
Languages : en
Pages : 28
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Book Description
Pizza, tacos, and rice are some evening meal favorites. What do you like to eat for your evening meal? In this book, you'll discover what children around the world eat for their evening meal.
Author: John Henry Tilden
Publisher:
ISBN:
Category :
Languages : en
Pages : 304
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Book Description
Author: Ricardo Bonacho
Publisher: CRC Press
ISBN: 1351271946
Category : Technology & Engineering
Languages : en
Pages : 293
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Book Description
FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services, but seeks awareness towards new lifestyles and innovative ways of dealing with food. This book encompasses a wide range of perspectives on the state of the art and research in the fields of Food and Design, making a significant contribution to further development of these fields. Accordingly, it covers a broad variety of topics from Designing for/with Food, Educating People on Food, Experiencing Food and other Food for Thought.
