The New, Universal, and Complete Confectioner PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The New, Universal, and Complete Confectioner PDF full book. Access full book title The New, Universal, and Complete Confectioner by Elizabeth Price. Download full books in PDF and EPUB format.
Author: Elizabeth Price
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 182
Get Book Here
Book Description
Author: Elizabeth Price
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 182
Get Book Here
Book Description
Author: Janet Theophano
Publisher: Macmillan + ORM
ISBN: 1250111943
Category : Cooking
Languages : en
Pages : 469
Get Book Here
Book Description
Some people think that a cookbook is just a collection of recipes for dishes that feed the body. In Eat My Words: Reading Women's Lives through the Cookbooks They Wrote, Janet Theophano shows that cookbooks provide food for the mind and the soul as well. Looking beyond the ingredients and instructions, she shows how women have used cookbooks to assert their individuality, develop their minds, and structure their lives. Beginning in the seventeenth century and moving up through the present day, Theophano reads between the lines of recipes for dandelion wine, "Queen of Puddings," and half-pound cake to capture the stories and voices of these remarkable women. The selection of books looked at is enticing and wide-ranging. Theophano begins with seventeenth-century English estate housekeeping books that served as both cookbooks and reading primers so that women could educate themselves during long hours in the kitchen. She looks at A Date with a Dish, a classic African American cookbook that reveals the roots of many traditional American dishes, and she brings to life a 1950s cookbook written specifically for Americans by a Chinese émigré and transcribed into English by her daughter. Finally, Theophano looks at the contemporary cookbooks of Lynne Rosetto Kaspar, Madeleine Kamman, and Alice Waters to illustrate the sophistication and political activism present in modern cookbook writing. Janet Theophano harvests the rich history of cookbook writing to show how much more can be learned from a recipe than how to make a casserole, roast a chicken, or bake a cake. We discover that women's writings about food reveal--and revel in--the details of their lives, families, and the cultures they help to shape.
Author:
Publisher:
ISBN:
Category : Union catalogs
Languages : en
Pages : 712
Get Book Here
Book Description
Author: Arnold Whitaker Oxford
Publisher:
ISBN:
Category : Cookbooks
Languages : en
Pages : 216
Get Book Here
Book Description
Author: Library of Congress
Publisher:
ISBN:
Category : Subject catalogs
Languages : en
Pages : 662
Get Book Here
Book Description
A cumulative list of works represented by Library of Congress printed cards.
Author: Alan Davidson
Publisher: OUP Oxford
ISBN: 0191018252
Category : Cooking
Languages : en
Pages : 1944
Get Book Here
Book Description
The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 442
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Union catalogs
Languages : en
Pages : 616
Get Book Here
Book Description
Includes entries for maps and atlases.
Author: Lavonne B. Axford
Publisher: Detroit : Gale Research Company
ISBN:
Category : Cooking
Languages : en
Pages : 696
Get Book Here
Book Description
Author: New York Public Library. Research Libraries
Publisher:
ISBN:
Category : Library catalogs
Languages : en
Pages : 662
Get Book Here
Book Description
