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Author: Eliza Acton
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 448
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Book Description
Author: Eliza Acton
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 448
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Book Description
Author: Maestro Martino of Como
Publisher: Univ of California Press
ISBN: 9780520928312
Category : Cooking
Languages : en
Pages : 224
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Book Description
Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.
Author: T Philip
Publisher: Orient Blackswan
ISBN: 9788125025191
Category : Cooking
Languages : en
Pages : 764
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Book Description
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 047029048X
Category : Cooking
Languages : en
Pages : 147
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Book Description
A complete guide to volume cooking for restaurants, caterers, hotels, and other large foodservice operations Modern Batch Cookery offers up-to-date information with a focus on healthy cooking, nutrition, and smart menu planning. Preparing healthy, high-quality food in volume is a challenge for even the most experienced foodservice professional. Modern Batch Cookery provides the most contemporary and up-to-the-minute resource on the topic. The recipes are designed to yield 50 servings, and cover every meal part and occasion. Modern Batch Cookery contains more than the plain fare typical of institutional foodservice-these modern, delectable recipes include Gorgonzola and Pear Sandwiches, Tequila-Roasted Oysters, Chesapeake-Style Crab Cakes, and many more. Features more than 200 healthy, nutritious, large-batch recipes Includes chapters on Stocks, Sauces, and Soups; Breakfast and Brunch; Salads, Sandwiches, and Appetizers; EntrŽes; Side Dishes; and Baked Goods and Desserts Provides pertinent information, including conversion charts and a glossary, as well as full-color photos of finished dishes that provide fresh ideas in plating and presentation Covers all the essentials of menu and recipe development Modern Batch Cookery is a comprehensive resource for chefs and foodservice operators working in schools, hospitals, nursing homes, banquet facilities, country clubs, and catering companies.
Author: William Augustus Henderson
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 778
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Book Description
Author: Eliza Acton
Publisher:
ISBN:
Category : Cookery, English
Languages : en
Pages : 718
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Book Description
Author: Mark Grant
Publisher: Serif
ISBN: 1909150460
Category : History
Languages : en
Pages : 186
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Book Description
Roman Cookery unveils one of Europe's last great culinary secrets – the food eaten by the ordinary people of ancient Rome. Based on olive oil, fish and fresh vegetables, it was the origin of of the Mediterranean diet as we know it today and, in particular, of classic Italian cooking. Mark Grant, researcher extraordinaire, has unearthed everyday recipes like Tuna Wrapped in Vine Leaves, Olive Oil Bread Flavoured with Cheese, and Honeyed Quinces. Like an archaeologist uncovering a kitchen at Pompeii, he reveals treasures such as Ham in Red Wine and Fennel Sauce, Honey and Sesame Pizza, and Walnut and Fig Cakes. The Romans were great lovers of herbs, and Roman Cookery offers a delicious array of herb sauces and purées, originally made with a pestle and mortar, but here adapted, like all these dishes, to be made with modern kitchen equipment. This revised and expanded edition includes previously unknown recipes, allowing the reader to savour more than a hundred simple but refined dishes that were first enjoyed more than two millennia ago.
Author: Paige Rhodes
Publisher: Lark Books (NC)
ISBN: 9781454710813
Category : Quick and easy cooking
Languages : en
Pages : 0
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Book Description
"With the ideas and fill-in templates, you can immediately start creating meal plans, streamlining your shopping lists, and tracking how you're spending money. Along with more than fifty recipes for fast and easy dinners ... there are tips for keeping your pantry stocked with essentials, efficient grocery shopping, and repurposing leftover ingredients"--Page 4 of cover
Author: Auguste Escoffier
Publisher: Clarkson Potter
ISBN: 0517506629
Category : Cooking
Languages : en
Pages : 943
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Book Description
An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.
Author: Charles Francatelli
Publisher: BoD – Books on Demand
ISBN: 3861951266
Category : Cooking
Languages : en
Pages : 102
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Book Description
The first cookery book for those who could not afford a cook - the so called working classes. First edited in 1852, this book is both: A rich source for traditional recipes and a picture of a changing society in the early 19th century.
