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Author: Jacques Pépin
Publisher: New York : W. Morrow
ISBN: 9780688111458
Category : Cooking
Languages : en
Pages : 282
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Book Description
120 recipes are organized into seasonal menus.
Author: Jacques Pépin
Publisher: New York : W. Morrow
ISBN: 9780688111458
Category : Cooking
Languages : en
Pages : 282
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Book Description
120 recipes are organized into seasonal menus.
Author: Sara Van Buren
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 620
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Book Description
Author: Elizabeth David
Publisher: Penguin
ISBN: 1101501235
Category : Cooking
Languages : en
Pages : 548
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Book Description
First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking. For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.
Author: Richard Hosking
Publisher: Oxford Symposium
ISBN: 190301879X
Category : Cooking
Languages : en
Pages : 390
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Book Description
Essays on food and language from the Proceedings of the Oxford Symposium on Food and Cooking 2009.
Author: Jean-Louis Flandrin
Publisher: Columbia University Press
ISBN: 023111155X
Category : Cooking
Languages : en
Pages : 642
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Book Description
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.
Author: New York State Library (Albany).
Publisher:
ISBN:
Category :
Languages : en
Pages : 1024
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Author: Piscator
Publisher:
ISBN:
Category :
Languages : en
Pages : 312
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Book Description
Author: United States. Dept. of Agriculture. Library
Publisher:
ISBN:
Category :
Languages : en
Pages : 832
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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 382
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Author:
Publisher:
ISBN:
Category : Industrial arts
Languages : en
Pages : 404
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Book Description
