Author: Wolfson Image Analysis Unit Jim Graham
Publisher: Alexander Books
ISBN: 9780971921900
Category : Cooking
Languages : en
Pages : 0
Book Description
Novice and experienced cooks longing for a good old-fashioned farm family meal will learn to turn out dishes like Grandma used to make. Hundreds of traditional farm family delicious recipes collected from all of North Carolina's 100 counties. A tummy-satisfying collection NOT to be missed.
Jim Graham's Farm Family Cookbook for City Folk
Author: Wolfson Image Analysis Unit Jim Graham
Publisher: Alexander Books
ISBN: 9780971921900
Category : Cooking
Languages : en
Pages : 0
Book Description
Novice and experienced cooks longing for a good old-fashioned farm family meal will learn to turn out dishes like Grandma used to make. Hundreds of traditional farm family delicious recipes collected from all of North Carolina's 100 counties. A tummy-satisfying collection NOT to be missed.
Publisher: Alexander Books
ISBN: 9780971921900
Category : Cooking
Languages : en
Pages : 0
Book Description
Novice and experienced cooks longing for a good old-fashioned farm family meal will learn to turn out dishes like Grandma used to make. Hundreds of traditional farm family delicious recipes collected from all of North Carolina's 100 counties. A tummy-satisfying collection NOT to be missed.
Perspectives
Author: North Carolina State University. College of Agriculture and Life Sciences
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 360
Book Description
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 360
Book Description
The North Carolina Historical Review
Author:
Publisher:
ISBN:
Category : North Carolina
Languages : en
Pages : 564
Book Description
Publisher:
ISBN:
Category : North Carolina
Languages : en
Pages : 564
Book Description
Farmers' Guide
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1116
Book Description
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1116
Book Description
Hidden Kitchens
Author: Nikki Silva
Publisher: Rodale
ISBN: 9781594863134
Category : Cooking
Languages : en
Pages : 314
Book Description
A volume based on the popular NPR radio series explores how communities come together through food, combining popular stories from the show with new interviews, photographs, and recipes from a wide array of atypical kitchens.
Publisher: Rodale
ISBN: 9781594863134
Category : Cooking
Languages : en
Pages : 314
Book Description
A volume based on the popular NPR radio series explores how communities come together through food, combining popular stories from the show with new interviews, photographs, and recipes from a wide array of atypical kitchens.
African American Foodways
Author: Anne Bower
Publisher: University of Illinois Press
ISBN: 0252031857
Category : African American cookery
Languages : en
Pages : 198
Book Description
Examines historical and contemporary African American foodways.
Publisher: University of Illinois Press
ISBN: 0252031857
Category : African American cookery
Languages : en
Pages : 198
Book Description
Examines historical and contemporary African American foodways.
Jerry Graham's Bay Area Backroads
Author: Jerry Graham
Publisher: Harper Perennial
ISBN: 9780060961947
Category : Travel
Languages : en
Pages : 308
Book Description
Guidebook to interesting places in the San Francisco Bay area, northern California, and up to Yosemite and Lake Tahoe. Includes restaurants.
Publisher: Harper Perennial
ISBN: 9780060961947
Category : Travel
Languages : en
Pages : 308
Book Description
Guidebook to interesting places in the San Francisco Bay area, northern California, and up to Yosemite and Lake Tahoe. Includes restaurants.
Farmers' Review
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 844
Book Description
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 844
Book Description
Oriental Vegetables
Author: Joy Larkcom
Publisher: Kodansha America
ISBN: 9781568363707
Category : Cooking
Languages : en
Pages : 238
Book Description
An indispensable guide to growing and using Oriental vegetables based on ten years of research in China and the author's own garden. Larkcom shows that many lesser-known Oriental vegetables thrive regardless of season and includes over 50 of her own delicious recipes. Bibliography, index, glossary, and seed-outlet listings. Full-color photographs.
Publisher: Kodansha America
ISBN: 9781568363707
Category : Cooking
Languages : en
Pages : 238
Book Description
An indispensable guide to growing and using Oriental vegetables based on ten years of research in China and the author's own garden. Larkcom shows that many lesser-known Oriental vegetables thrive regardless of season and includes over 50 of her own delicious recipes. Bibliography, index, glossary, and seed-outlet listings. Full-color photographs.
The Oxford Companion to American Food and Drink
Author: Andrew F. Smith
Publisher: Oxford University Press
ISBN: 0199885761
Category : Cooking
Languages : en
Pages : 736
Book Description
Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.
Publisher: Oxford University Press
ISBN: 0199885761
Category : Cooking
Languages : en
Pages : 736
Book Description
Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.