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Author:
Publisher:
ISBN: 9780899510842
Category : Cooking
Languages : en
Pages : 0
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Book Description
A Slice of Santa Barbara reflects the richly diverse culture of sunny California and Santa Barbara with triple-tested recipes ranging from calorie conscious to opulent. Recipes which make California famous are presented in a simple, easy-to-read format with emphasis on easy, fast, elegant food for today.
Author:
Publisher:
ISBN: 9780899510842
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
A Slice of Santa Barbara reflects the richly diverse culture of sunny California and Santa Barbara with triple-tested recipes ranging from calorie conscious to opulent. Recipes which make California famous are presented in a simple, easy-to-read format with emphasis on easy, fast, elegant food for today.
Author: James Fraioli
Publisher: Rowman & Littlefield
ISBN: 0762787074
Category : Cooking
Languages : en
Pages : 209
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Book Description
Celebrating Santa Barbara's best restaurants and eateries with recipes and photograph, Santa Barbara Chef's Table profiles signature “at home” recipes from 40 legendary dining establishments. A keepsake cookbook for tourists and locals alike, the book is a celebration of Santa Barbara's farm-to-table way of life.
Author: Homer L. Hall
Publisher: The Rosen Publishing Group, Inc
ISBN: 9781404218314
Category : Language Arts & Disciplines
Languages : en
Pages : 356
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Book Description
Includes a brief history of American journalism and discusses the duties of a journalist, styles of writing, the parts of a newspaper, newspaper and yearbook design, photography, and careers in journalism.
Author: Kim Daisy
Publisher:
ISBN: 9781938417153
Category : Baking
Languages : en
Pages : 128
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Book Description
Author: Frederic Caire Chiles
Publisher: University of Oklahoma Press
ISBN: 0806189479
Category : Biography & Autobiography
Languages : en
Pages : 288
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Book Description
One of the fabled Channel Islands of Southern California, Santa Cruz was once the largest privately owned island off the coast of the continental United States. This multifaceted account traces the island’s history from its aboriginal Chumash population to its acquisition by The Nature Conservancy at the end of the twentieth century. The heart of the book, however, is a family saga: the story of French émigré Justinian Caire and his descendants, who owned and occupied the island for more than fifty years. The author, descended from Caire, uses family archives unavailable to earlier historians to recount the full, previously untold story. Justinian Caire and Santa Cruz Island opens with Caire’s early life as a San Francisco businessman and his acquisition of Santa Cruz Island, where he created a ranching kingdom based on sheep, cattle, and wine. Frederic Caire Chiles examines the business practices of the Justinian Caire and Santa Cruz Island companies, documenting the island’s economic ups and downs and the environmental impact of ranching in those days. Above all, he looks at the family’s daily life on the island from the mid-nineteenth into the twentieth century. This epic contains tragic elements, as well. What began as a profitable ranch and an idyllic retreat ended in the family divided by bitter litigation and the forced sale of the island. Family diaries and letters enable Chiles to tell the story of an intensely private clan and its struggle to hold an island dynasty together. The history of Santa Cruz Island has never been told so thoroughly or so well. Replete with intimate portraits and high drama, this California story will move readers as it informs them.
Author: Christoph Ribbat
Publisher: Pushkin Press
ISBN: 1782273085
Category : Cooking
Languages : en
Pages : 225
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Book Description
The deliciously cosmopolitan story of the restaurant from eighteenth-century Paris to El Bulli What does eating out tell us about who we are? The restaurant is where we go to celebrate, to experience pleasure, to see and be seen - or, sometimes, just because we're hungry. But these temples of gastronomy hide countless stories. As this dazzlingly entertaining, eye-opening book shows, the restaurant is where performance, fashion, commerce, ritual, class, work and desire all come together. Through its windows, we can glimpse the world. This is the tale of the restaurant in all its guises, from the first formal establishments in eighteenth-century Paris serving 'restorative' bouillon, to today's new Nordic cuisine, via grand Viennese cafés and humble fast food joints. Here are tales of cooks who spend hours arranging rose petals for Michelin stars, of the university that teaches the consistency of the perfect shake, of the lunch counter that sparked a protest movement, of the writers - from Proust to George Orwell - who have been inspired or outraged by the restaurant's secrets.
Author: John K Waters
Publisher: Simon and Schuster
ISBN: 1440515808
Category : Cooking
Languages : en
Pages : 522
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Book Description
The Bar Is Open Whether you're looking for to mix a traditional martini or concoct one of today's more trendy cocktails, you'll find everything you need to shake, stir, and serve over 2,000 drinks with style in this easy-to-use Bartender's Guide. Includes: Step-by-step mixing instructions Proper glassware and garnishes Advice on stocking a home bar Definitions of mixology terms A complete liquor index
Author: David Herbert Lawrence
Publisher:
ISBN:
Category : English essays
Languages : en
Pages : 264
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Book Description
Author: Eleanor Estes
Publisher: Houghton Mifflin Harcourt
ISBN: 9780152025410
Category : Juvenile Fiction
Languages : en
Pages : 228
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Book Description
Publisher Description
Author: Claire Thomas
Publisher: Simon and Schuster
ISBN: 1476710759
Category : Cooking
Languages : en
Pages : 288
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Book Description
A playful and delicious cookbook from the host of ABC’s Food for Thought with Claire Thomas and creator of the much loved food blog The Kitchy Kitchen. Every cook needs an arsenal of staples, whether for the perfect dinner party entrée to wow a crowd, or throw-it-together lunches for lazy afternoons…but we all know that the real fun comes in making basic recipes your own. The Kitchy Kitchen is tastemaker Claire Thomas’s solution for amping up your everyday culinary routine, introducing her approach to her own kitchen: loose, personal, unfussy, and most of all, fun. With new takes on classic favorites—think adding farmer’s market peaches to upgrade a BLT, spicing up tempura cauliflower with a zesty harissa sauce, or transforming basic red velvet cupcakes into decadent pancakes—this cookbook is filled with fresh, produce-driven recipes for every skill set and occasion. It’s your best friend and personal chef, all rolled into one. Gorgeously illustrated and peppered with stylish entertaining tips and quirky essays that will inspire you to take the recipes you love and make them new, The Kitchy Kitchen will make your life in the kitchen a little easier, a little more fabulous, and positively delicious.
