Wild Rice Goose and Other Dishes of the Upper Midwest PDF Download
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Author: John Motoviloff
Publisher: University of Wisconsin Pres
ISBN: 029929904X
Category : Cooking
Languages : en
Pages : 184
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Book Description
This teacher's guide to the intermediate anthology and workbook suggests a variety of classroom communicative activities for both pairs and small groups.
Author: John Motoviloff
Publisher: University of Wisconsin Pres
ISBN: 029929904X
Category : Cooking
Languages : en
Pages : 184
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Book Description
This teacher's guide to the intermediate anthology and workbook suggests a variety of classroom communicative activities for both pairs and small groups.
Author:
Publisher:
ISBN:
Category : Conservation of natural resources
Languages : en
Pages : 534
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Book Description
Author: Andrew Smith
Publisher:
ISBN: 0199734968
Category : Business & Economics
Languages : en
Pages : 2556
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Book Description
Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
Author: Carol Haddix
Publisher: University of Illinois Press
ISBN: 025209977X
Category : Cooking
Languages : en
Pages : 646
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Book Description
The Chicago Food Encyclopedia is a far-ranging portrait of an American culinary paradise. Hundreds of entries deliver all of the visionary restauranteurs, Michelin superstars, beloved haunts, and food companies of today and yesterday. More than 100 sumptuous images include thirty full-color photographs that transport readers to dining rooms and food stands across the city. Throughout, a roster of writers, scholars, and industry experts pays tribute to an expansive--and still expanding--food history that not only helped build Chicago but fed a growing nation. Pizza. Alinea. Wrigley Spearmint. Soul food. Rick Bayless. Hot Dogs. Koreatown. Everest. All served up A-Z, and all part of the ultimate reference on Chicago and its food.
Author: Andrew F. Smith
Publisher: Oxford University Press, USA
ISBN: 9780195154375
Category : Cooking
Languages : en
Pages : 808
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Book Description
Covers the significant events, inventions, and social movements in history that have affected the way Americans view, prepare, and consume food and drink in articles arranged alphabetically.
Author: Timothy R. Pauketat
Publisher: Oxford University Press, USA
ISBN: 0195380118
Category : History
Languages : en
Pages : 694
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Book Description
The Oxford Handbook of North American Archaeology reviews the continent's first and last foragers, farmers, and great pre-Columbian civic and ceremonial centers, from Chaco Canyon to Moundville and beyond.
Author: Sean Sherman
Publisher: U of Minnesota Press
ISBN: 1452967431
Category : Cooking
Languages : en
Pages : 280
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Book Description
2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.
Author: William Woys Weaver
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 212
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Book Description
Over 125 original recipes provide clear instructions for such delights as crusty farm breads, peasant one-pot dinners, luscious spring soups, and light, sophisticated salads made with regional specialties like spelt and hickory nuts. Now more than ever, Americans are seeking the healthful foods associated with the Pennsylvania Dutch concept of Bodegeschnack, or "having the taste or flavor of the land". The heartland of this cookery style is a 15-county area in southeastern Pennsylvania, but it also spreads deep into the Midwest, the upper South, and_Canada and includes the Amish, Mennonites, and Moravians, among other peoples. Both a cultural history and a practical cookbook, this volume not only tells us how to make Roast Turkey with Pepper Hash, but also explains how to ward off witch hexes and kitchen goblins.
Author: Ralph W. Tiner
Publisher: Rutgers University Press
ISBN: 9780813536811
Category : Nature
Languages : en
Pages : 366
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Book Description
In Search of Swampland introduces readers to the ecology and natural beauty of the wetlands, one of our most important natural resources. It provides an overview of wetland ecology with emphasis on factors important to wetland identification and recognition. Designed for readers with little or no training in wetland science, this heavily illustrated field guide serves as a valuable resource for the scientist or amateur naturalist. (Midwest).
Author: Sri Owen
Publisher: Macmillan
ISBN: 9780312303396
Category : Cooking
Languages : en
Pages : 422
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Book Description
Explains the basic techniques for cooking rice with recipes from around the world from appetizers to desserts.
