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Author :
Publisher :
ISBN 13 :
Total Pages : 862 pages
Book Rating : 4.:/5 (89 download)
Download or read book The London Literary Gazette and Journal of Belles Lettres, Arts, Sciences, Etc written by and published by . This book was released on 1828 with total page 862 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 432 pages
Book Rating : 4.A/5 ( download)
Download or read book Round Table written by and published by . This book was released on 1867 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Judith Herman
Publisher : Huntington Library Press
ISBN 13 :
Total Pages : 330 pages
Book Rating : 4.X/5 (4 download)
Download or read book The Cornucopia written by Judith Herman and published by Huntington Library Press. This book was released on 2005 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: "I am enjoying it immensely, and it is one of those books that makes one want to try things out--like the puff pastry on page 233...I love the way the book is set up...that the recipes have been left as written...my congratulations for a job well done."--Julia Child FROM REVIEWS OF THE ORIGINAL EDITION: "With a truly handsome format featuring many engravings, this is a fine staple for culinary historians and practitioners--and an exemplary gift."--"Kirkus Reviews " "This is an exploration, curious and fascinated, by a couple of nosers-around in the vast, uncollected library of five centuries of the English printed word on food, from 1390 to 1899. In the finished product the Hermans preserve not only the recipes but their original language, and a great deal of the lore they dug up in the course of their seeking."--"Village Voice " "This handsome book is a delight to the culinary historian and the adventurous cook."--"Library Journal " "The Cornucopia. . .is pure entertainment. . . such general easy jolliness is hard to find and much to be savored. . .. I can find nothing but plain enjoyment in the book."--M. F. K. Fisher, "The New Yorker " "Recipes, lore and anecdotes from the old world and the new, dating from 1390 to 1899, make up the subject matter, and the handsome layout and [reproductions of ] attractive old engravings of foods and utensils make it inviting to dip into."--"New York Magazine" "This fine smorgasbord will whet the appetite for the original books from which it was assembled."--"New York Times"
Author :
Publisher :
ISBN 13 :
Total Pages : 848 pages
Book Rating : 4.F/5 ( download)
Download or read book Literary Gazette and Journal of Belles Lettres, Arts, Sciences, &c written by and published by . This book was released on 1828 with total page 848 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William Jerdan
Publisher :
ISBN 13 :
Total Pages : 878 pages
Book Rating : 4.3/5 (91 download)
Download or read book Literary Gazette and Journal of Belles Lettres, Arts, Sciences, Etc written by William Jerdan and published by . This book was released on 1828 with total page 878 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William Alexis Jarrin
Publisher :
ISBN 13 :
Total Pages : 484 pages
Book Rating : 4.R/5 (6 download)
Download or read book The Italian confectioner; or, Complete economy of desserts written by William Alexis Jarrin and published by . This book was released on 1827 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William Alexis Jarrin
Publisher : Andesite Press
ISBN 13 : 9781297519833
Total Pages : 302 pages
Book Rating : 4.5/5 (198 download)
Download or read book The Italian Confectioner; Or, Complete Economy of Desserts written by William Alexis Jarrin and published by Andesite Press. This book was released on 2015-08-08 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Darra Goldstein
Publisher : Oxford University Press, USA
ISBN 13 : 0199313393
Total Pages : 947 pages
Book Rating : 4.1/5 (993 download)
Download or read book The Oxford Companion to Sugar and Sweets written by Darra Goldstein and published by Oxford University Press, USA. This book was released on 2015 with total page 947 pages. Available in PDF, EPUB and Kindle. Book excerpt: Not a cookbook, but a encyclopedia collection of entries on all things sweet. The articles explore the ways in which our taste for sweetness have shaped-- and been shaped by-- history. In addition, you'll discover the origins of mud pie; who the Sara Lee company was named after; why Walker Smith, Jr. is better known as "Sugar Ray Robinson"; and how lyricists have immortalized sweets from "Blueberry Hill" to "Tutti Fruiti".
Author : Harold McGee
Publisher : Simon and Schuster
ISBN 13 : 1416556370
Total Pages : 898 pages
Book Rating : 4.4/5 (165 download)
Download or read book On Food and Cooking written by Harold McGee and published by Simon and Schuster. This book was released on 2007-03-20 with total page 898 pages. Available in PDF, EPUB and Kindle. Book excerpt: A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 030930783X
Total Pages : 340 pages
Book Rating : 4.3/5 (93 download)
Download or read book A Framework for Assessing Effects of the Food System written by National Research Council and published by National Academies Press. This book was released on 2015-06-17 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: How we produce and consume food has a bigger impact on Americans' well-being than any other human activity. The food industry is the largest sector of our economy; food touches everything from our health to the environment, climate change, economic inequality, and the federal budget. From the earliest developments of agriculture, a major goal has been to attain sufficient foods that provide the energy and the nutrients needed for a healthy, active life. Over time, food production, processing, marketing, and consumption have evolved and become highly complex. The challenges of improving the food system in the 21st century will require systemic approaches that take full account of social, economic, ecological, and evolutionary factors. Policy or business interventions involving a segment of the food system often have consequences beyond the original issue the intervention was meant to address. A Framework for Assessing Effects of the Food System develops an analytical framework for assessing effects associated with the ways in which food is grown, processed, distributed, marketed, retailed, and consumed in the United States. The framework will allow users to recognize effects across the full food system, consider all domains and dimensions of effects, account for systems dynamics and complexities, and choose appropriate methods for analysis. This report provides example applications of the framework based on complex questions that are currently under debate: consumption of a healthy and safe diet, food security, animal welfare, and preserving the environment and its resources. A Framework for Assessing Effects of the Food System describes the U.S. food system and provides a brief history of its evolution into the current system. This report identifies some of the real and potential implications of the current system in terms of its health, environmental, and socioeconomic effects along with a sense for the complexities of the system, potential metrics, and some of the data needs that are required to assess the effects. The overview of the food system and the framework described in this report will be an essential resource for decision makers, researchers, and others to examine the possible impacts of alternative policies or agricultural or food processing practices.
Author : Eliza Leslie
Publisher :
ISBN 13 :
Total Pages : 660 pages
Book Rating : 4.:/5 (334 download)
Download or read book Miss Leslie's New Cookery Book ... written by Eliza Leslie and published by . This book was released on 1857 with total page 660 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : H Douglas Goff
Publisher : Springer Science & Business Media
ISBN 13 : 1461460964
Total Pages : 470 pages
Book Rating : 4.4/5 (614 download)
Download or read book Ice Cream written by H Douglas Goff and published by Springer Science & Business Media. This book was released on 2013-01-17 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.
Author : Stefan Gössling
Publisher : Routledge
ISBN 13 : 1351740237
Total Pages : 406 pages
Book Rating : 4.3/5 (517 download)
Download or read book The Sustainable Chef written by Stefan Gössling and published by Routledge. This book was released on 2021-12-09 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.
Author : Virginia Woolf
Publisher : Modernista
ISBN 13 : 9180949509
Total Pages : 111 pages
Book Rating : 4.1/5 (89 download)
Download or read book A Room of One's Own written by Virginia Woolf and published by Modernista. This book was released on 2024-05-30 with total page 111 pages. Available in PDF, EPUB and Kindle. Book excerpt: Virginia Woolf's playful exploration of a satirical »Oxbridge« became one of the world's most groundbreaking writings on women, writing, fiction, and gender. A Room of One's Own [1929] can be read as one or as six different essays, narrated from an intimate first-person perspective. Actual history blends with narrative and memoir. But perhaps most revolutionary was its address: the book is written by a woman for women. Male readers are compelled to read through women's eyes in a total inversion of the traditional male gaze. VIRGINIA WOOLF [1882–1941] was an English author. With novels like Jacob’s Room [1922], Mrs Dalloway [1925], To the Lighthouse [1927], and Orlando [1928], she became a leading figure of modernism and is considered one of the most important English-language authors of the 20th century. As a thinker, with essays like A Room of One’s Own [1929], Woolf has influenced the women’s movement in many countries.
Author : William Alexis Jarrin
Publisher :
ISBN 13 :
Total Pages : 271 pages
Book Rating : 4.:/5 (7 download)
Download or read book The Italian Confectioner; Or, Complete Economy of Desserts, According to the Most Modern and Approved Practice written by William Alexis Jarrin and published by . This book was released on 1844 with total page 271 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Florence Hartley
Publisher : Createspace Independent Publishing Platform
ISBN 13 :
Total Pages : 356 pages
Book Rating : 4.:/5 (31 download)
Download or read book The Ladies' Book of Etiquette, and Manual of Politeness written by Florence Hartley and published by Createspace Independent Publishing Platform. This book was released on 1872 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: In preparing a book of etiquette for ladies, I would lay down as the first rule, "Do unto others as you would others should do to you." You can never be rude if you bear the rule always in mind, for what lady likes to be treated rudely? True Christian politeness will always be the result of an unselfish regard for the feelings of others, and though you may err in the ceremonious points of etiquette, you will never be impolite. Politeness, founded upon such a rule, becomes the expression, in graceful manner, of social virtues. The spirit of politeness consists in a certain attention to forms and ceremonies, which are meant both to please others and ourselves, and to make others pleased with us; a still clearer definition may be given by saying that politeness is goodness of heart put into daily practice; there can be no _true_ politeness without kindness, purity, singleness of heart, and sensibility.
Author : Jean-Nicolas-Louis Durand
Publisher : Getty Publications
ISBN 13 : 0892365803
Total Pages : 363 pages
Book Rating : 4.8/5 (923 download)
Download or read book Précis of the Lectures on Architecture written by Jean-Nicolas-Louis Durand and published by Getty Publications. This book was released on 2000-01-01 with total page 363 pages. Available in PDF, EPUB and Kindle. Book excerpt: Jean-Nicolas-Louis Durand (1760–1834) regarded the Précis of the Lectures on Architecture (1802–5) and its companion volume, the Graphic Portion (1821), as both a basic course for future civil engineers and a treatise. Focusing the practice of architecture on utilitarian and economic values, he assailed the rationale behind classical architectural training: beauty, proportionality, and symbolism. His formal systematization of plans, elevations, and sections transformed architectural design into a selective modular typology in which symmetry and simple geometrical forms prevailed. His emphasis on pragmatic values, to the exclusion of metaphysical concerns, represented architecture as a closed system that subjected its own formal language to logical processes. Now published in English for the first time, the Précis and the Graphic Portion are classics of architectural education.
