Food Lovers' Guide to Denver and Boulder PDF Download
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Author: Ruth Tobias
Publisher: Food Lovers' Guide to Denver &
ISBN: 9780762779420
Category : Travel
Languages : en
Pages : 0
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Book Description
Engagingly written by local authorities, this is a one-stop for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information.
Author: Ruth Tobias
Publisher: Food Lovers' Guide to Denver &
ISBN: 9780762779420
Category : Travel
Languages : en
Pages : 0
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Book Description
Engagingly written by local authorities, this is a one-stop for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information.
Author: Ruth Tobias
Publisher: Rowman & Littlefield
ISBN: 0762786256
Category : Travel
Languages : en
Pages : 385
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Book Description
The ultimate guide to Denver & Boulder, Colorado's food scene provides the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Written for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: food festivals and culinary events; specialty food shops; farmers’ markets and farm stands; trendy restaurants and time-tested iconic landmarks; and recipes using local ingredients and traditions.
Author: Claire Walter
Publisher:
ISBN: 9781555914554
Category : Business & Economics
Languages : en
Pages : 484
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Book Description
"Culinary Colorado" clearly establishes that Colorado is rich in great fresh food experiences, spotlighting the abundance of great foods and first-rate chefs who have helped bring Coloradans' dining satisfaction to an all-time high.
Author: Ruth Tobias
Publisher: Rowman & Littlefield
ISBN: 149300137X
Category : Cooking
Languages : en
Pages : 225
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Book Description
Landscape has everything to do with who Coloradans are and thus how they cook, eat, and drink. Ruggedness is a given: the cowboys and outlaws of the old Wild West have their modern-day equivalents in chefs and back-to-the-land enthusiasts who forage for forest mushrooms when they’re not tending to their beehives and chicken coops. This sense of adventure and emphasis on locally-sourced ingredients is imparted on every plate served in Denver and Boulder’s restaurants and eateries. Combined with a spotlight on cooking traditions from around the world, the Front Range dining scene has never felt so exciting and vibrant, all the while set against a singular backdrop: the Rocky Mountains. Denver & Boulder Chef’s Table gathers the cities’ best chefs and restaurants under one roof, featuring recipes for the home cook from over fifty of the region’s most celebrated restaurants and showcasing full-color photos of mouth-watering dishes, award-winning chefs, and lots of local flavor.
Author: Claire Walter
Publisher:
ISBN:
Category : Cookbooks
Languages : en
Pages : 480
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Book Description
Author: Eliza Cross Castaneda
Publisher:
ISBN:
Category : Colorado
Languages : en
Pages : 203
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Book Description
Author: Eliza Cross Castaneda
Publisher: Insiders' Guide (CT)
ISBN: 9780762734504
Category : Colorado
Languages : en
Pages : 0
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Book Description
Seasoned food writer Eliza Castaneda has collected a wealth of great information on where to find, enjoy, and celebrate the foods of her home state. Whether it's green chile sauce or smoked trout, goat cheese or chocolate-dipped fruit, readers will discover Colorado's many wonderful producers and purveyors of delicious foods with this engagingly written guide. But there's much more: cooking workshops, wine trails, extra-special eateries, and the state's tastiest events--brewfests, pastry competitions, and harvest festivals, to name just a few. Interspersed among the detailed listings are cooking insights, culinary folklore, and delectable regional recipes (about 30 in all), including the signature egg dish of the Highland Haven Creekside Inn. This is the ultimate guide for Colorado food lovers to use--and savor.
Author: Harold McGee
Publisher: Simon and Schuster
ISBN: 1416556370
Category : Cooking
Languages : en
Pages : 898
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Book Description
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Author: Brandon Sanderson
Publisher: Tor Books
ISBN: 9780765360052
Category :
Languages : en
Pages : 576
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Book Description
Author: Linda Civitello
Publisher: John Wiley & Sons
ISBN: 0470403713
Category : Cooking
Languages : en
Pages : 448
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Book Description
An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.
