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Author :
Publisher :
ISBN 13 :
Total Pages : 710 pages
Book Rating : 4.3/5 (91 download)
Download or read book Collier's Once a Week written by and published by . This book was released on 1901 with total page 710 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 1146 pages
Book Rating : 4.:/5 (31 download)
Download or read book Collier's written by and published by . This book was released on 1924 with total page 1146 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John La Puma
Publisher : Harmony
ISBN 13 : 0307394638
Total Pages : 322 pages
Book Rating : 4.3/5 (73 download)
Download or read book ChefMD's Big Book of Culinary Medicine written by John La Puma and published by Harmony. This book was released on 2009 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Integrating nutritional science with culinary expertise, a physician explains how to prevent disease, shed pounds, and promote overall health by using foods that tempt the palate while promoting the body's immunity.
Author : Marian Morash
Publisher : Alfred A. Knopf
ISBN 13 : 039470780X
Total Pages : 386 pages
Book Rating : 4.3/5 (947 download)
Download or read book The Victory Garden Cookbook written by Marian Morash and published by Alfred A. Knopf. This book was released on 1982 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes over 800 recipes for using fresh vegetables, plus essential gardening information and ideas on how to use your harvest.
Author :
Publisher :
ISBN 13 :
Total Pages : 788 pages
Book Rating : 4.F/5 ( download)
Download or read book Collier's ... Year Book Covering the Year ... written by and published by . This book was released on 1964 with total page 788 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 : Hansi
Publisher :
ISBN 13 :
Total Pages : 494 pages
Book Rating : 4.:/5 (321 download)
Download or read book Collier's written by Hansi and published by . This book was released on 1910 with total page 494 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Elizabeth Driver
Publisher : University of Toronto Press
ISBN 13 : 1442690607
Total Pages : 1326 pages
Book Rating : 4.4/5 (426 download)
Download or read book Culinary Landmarks written by Elizabeth Driver and published by University of Toronto Press. This book was released on 2008-04-05 with total page 1326 pages. Available in PDF, EPUB and Kindle. Book excerpt: Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.
Author : Library of Congress. Copyright Office
Publisher :
ISBN 13 :
Total Pages : 670 pages
Book Rating : 4.F/5 ( download)
Download or read book Catalog of Copyright Entries written by Library of Congress. Copyright Office and published by . This book was released on 1951 with total page 670 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 870 pages
Book Rating : 4.3/5 (91 download)
Download or read book Collier's Encyclopedia written by and published by . This book was released on 1985 with total page 870 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Maxie Collier
Publisher : Poultry Princess Presents
ISBN 13 : 9781790140480
Total Pages : 142 pages
Book Rating : 4.1/5 (44 download)
Download or read book Poultry Princess Presents Cookbook 1: 100 of Schatar's Favorite Delicious Chicken Recipes to Make Your Guests Say Yasssss written by Maxie Collier and published by Poultry Princess Presents. This book was released on 2018-11-26 with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt: Poultry Princess Presents Cookbook 1, a collection of recipes by American Actress and Producer Schatar Sapphira Collier. It features creative chicken recipes for real families. Schatar is best known for attempting to cook, or rather to not cook, a raw chicken in the microwave. With her new culinary knowledge, Schatar, pulls from her own favorite recipes and her family recipes with a fresh new twist on classics.
Author : Janet Chrzan
Publisher : Berghahn Books
ISBN 13 : 1785332902
Total Pages : 282 pages
Book Rating : 4.7/5 (853 download)
Download or read book Food Culture written by Janet Chrzan and published by Berghahn Books. This book was released on 2017-02-01 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume offers a comprehensive guide to methods used in the sociocultural, linguistic and historical research of food use. This volume is unique in offering food-related research methods from multiple academic disciplines, and includes methods that bridge disciplines to provide a thorough review of best practices. In each chapter, a case study from the author's own work is to illustrate why the methods were adopted in that particular case along with abundant additional resources to further develop and explore the methods.
Author : Michael W. Twitty
Publisher : HarperCollins
ISBN 13 : 0062876570
Total Pages : 505 pages
Book Rating : 4.0/5 (628 download)
Download or read book The Cooking Gene written by Michael W. Twitty and published by HarperCollins. This book was released on 2018-07-31 with total page 505 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
Author : Louis Shores
Publisher :
ISBN 13 :
Total Pages : 816 pages
Book Rating : 4.:/5 (31 download)
Download or read book Collier's Encyclopedia written by Louis Shores and published by . This book was released on 1964 with total page 816 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Linda Civitello
Publisher : John Wiley & Sons
ISBN 13 : 0470403713
Total Pages : 448 pages
Book Rating : 4.4/5 (74 download)
Download or read book Cuisine and Culture written by Linda Civitello and published by John Wiley & Sons. This book was released on 2011-03-29 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Witty and engaging, Civitello shows how history has shaped our diet--and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello's humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject.
Author : W. S. Milne
Publisher :
ISBN 13 :
Total Pages : 990 pages
Book Rating : 4.:/5 (31 download)
Download or read book Collier's Municipal Manual for Bengal, Behar and Orissa, and Assam written by W. S. Milne and published by . This book was released on 1917 with total page 990 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Glenn R. McNamara
Publisher : Bloomsbury Publishing USA
ISBN 13 : 0313062285
Total Pages : 261 pages
Book Rating : 4.3/5 (13 download)
Download or read book Food Culture in Russia and Central Asia written by Glenn R. McNamara and published by Bloomsbury Publishing USA. This book was released on 2005-06-30 with total page 261 pages. Available in PDF, EPUB and Kindle. Book excerpt: Russia and the newly independent states of Central Asia are struggling to reassert or create national identities and are receiving fresh attention from the West. After decades of oblivion, the vast Eurasian continent is once again divulging its intense cultural heritage and foodways to the international community. The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but this book brilliantly distills the main elements of contemporary cuisine and food-related customs for students and foodies. Vibrant descriptions of the legacy of the Silk Road; the classic foods such as kasha, pirogi, non (flatbread), pickles, and shashlyk (shish kebab); the over-the-top Moscow theme restaurants; and meals at the dacha and tea time are just some of the highlights. Russia and the newly independent states of Central Asia are struggling to reassert or create national identities and are receiving fresh attention from the West. After decades of oblivion, the vast Eurasian continent is once again divulging its intense cultural heritage and foodways to the international community. The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but Food Culture in Russia and Central Asia brilliantly distills the main elements of contemporary cuisine and food-related customs for students and foodies. Vibrant descriptions of the legacy of the Silk Road; the classic foods such as kasha, pirogi, non (flatbread), pickles, and shashlyk (shish kebab); the over-the-top Moscow theme restaurants; and meals at the dacha and tea time are just some of the highlights. After centuries of contact and conflict among peoples of Eurasia, Russian and Central Asian cuisines and culinary cultures have much in common. To understand one, the other must be considered as well. Russia and Central Asia cuisines share many ingredients, dishes, and customs. This volume strives to emphasize the evolving and multifaceted nature of the food cultures. Readers will be able to appreciate the ingredients, cooking methods, and traditions that make up the Eurasian foodways.
