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Author: Paul Richards
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 208
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Book Description
Author: Paul Richards
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 208
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Book Description
Author: Charles Fellows
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 276
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Book Description
Author: John Tellman
Publisher:
ISBN:
Category : Bars (Drinking establishments)
Languages : en
Pages : 272
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Book Description
Author: Sarah Lohman
Publisher: Simon and Schuster
ISBN: 1476753989
Category : Cooking
Languages : en
Pages : 24
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Book Description
“Very cool…a breezy American culinary history that you didn’t know you wanted” (Bon Appetit) reveals a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population that makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In “a unique and surprising view of American history…richly researched, intriguing, and elegantly written” (The Atlantic), Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. “A fresh, original perspective to American culinary history” (The Christian Science Monitor), Eight Flavors takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations, and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—which “may make you hungry” (Bustle).
Author: Clifford Morgan Lewis
Publisher:
ISBN:
Category : Hotel management
Languages : en
Pages : 58
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Book Description
Author:
Publisher:
ISBN:
Category : American periodicals
Languages : en
Pages : 1290
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Book Description
Author: Jacques Straub
Publisher:
ISBN:
Category : Beverages
Languages : en
Pages : 120
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Book Description
Author: Charles Fellows
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 276
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Book Description
Suggestions for selecting and arranging menus for hotels and restaurants, with object of the changing from day to day to give continuous variety of foods in season. A reminder for the breakfast, luncheon, dinner, and supper cards, together with brief notations of interest to the proprietor, steward, headwaiter and chef. An exposition of catering ideas calculated to popularize public dining halls...a chapter devoted to the most popular soups, fish, boiled meats, roasts and entrees. Also a department for banquet bills of fare and suggestions for dinner party menus...the book supplemented with an exposition of menus and editorial matter relating to menu compilation reprinted from The Hotel Monthly. --
Author: Chicago Public Library
Publisher:
ISBN:
Category :
Languages : en
Pages : 638
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Book Description
Author: Chicago Public Library
Publisher:
ISBN:
Category : Best books
Languages : en
Pages : 446
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Book Description
