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Author : Kathy Gunst
Publisher : Putnam Publishing Group
ISBN 13 :
Total Pages : 264 pages
Book Rating : 4.X/5 ( download)
Download or read book Condiments written by Kathy Gunst and published by Putnam Publishing Group. This book was released on 1984 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Kenneth T. Farrell
Publisher : Springer Science & Business Media
ISBN 13 : 9780834213371
Total Pages : 440 pages
Book Rating : 4.2/5 (133 download)
Download or read book Spices, Condiments and Seasonings written by Kenneth T. Farrell and published by Springer Science & Business Media. This book was released on 1998-08-31 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Michael Donovan
Publisher :
ISBN 13 :
Total Pages : 408 pages
Book Rating : 4.3/5 (91 download)
Download or read book Human food, animal and vegetable written by Michael Donovan and published by . This book was released on 1837 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John Jackson Manley
Publisher :
ISBN 13 :
Total Pages : 156 pages
Book Rating : 4.R/5 (5 download)
Download or read book Salt, and Other Condiments written by John Jackson Manley and published by . This book was released on 1884 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 410 pages
Book Rating : 4.:/5 (319 download)
Download or read book The Cabinet Cyclopaedia: Arts written by and published by . This book was released on 1827 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John Ayto
Publisher : Oxford University Press, USA
ISBN 13 : 0199640246
Total Pages : 417 pages
Book Rating : 4.1/5 (996 download)
Download or read book The Diner's Dictionary written by John Ayto and published by Oxford University Press, USA. This book was released on 2012-10-18 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: From absinthe to zabaglione, theDiner's Dictionary is a mouth-watering collection of food and drink terms, explaining their meaning and origins. Covering basic ingredients and traditional dishes, as well as exotic delicacies, this book will delight all those who want to discover more about what they eat and drink.
Author : Richard Hosking
Publisher : Oxford Symposium
ISBN 13 : 1903018471
Total Pages : 455 pages
Book Rating : 4.9/5 (3 download)
Download or read book Authenticity in the Kitchen written by Richard Hosking and published by Oxford Symposium. This book was released on 2006 with total page 455 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Oxford Symposium on Food on Cookery is a premier English conference on this topic. The subjects range from the food of medieval English and Spanish Jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.
Author : John Durak
Publisher : Sandorf Passage
ISBN 13 : 9789533513713
Total Pages : 176 pages
Book Rating : 4.5/5 (137 download)
Download or read book Condiments & Entrails written by John Durak and published by Sandorf Passage. This book was released on 2022-06-07 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Moo! Moo! Marvel at John Durak's brilliant poetry! It rages off the page!" --Nick Cave, musician and author of The Death of Bunny Munro "Durak's poetry is extraordinary. Hard, sensual, clear, funny, and dazzling in its clarity and directness. His verse is shapes, elegant, and concise, combining strength, intensity, wit, and emotional impact in a manner that is rare and deeply satisfying. I am desperate for more." --Stephen Fry, author of Mythos and Heroes "I have never read anything like this. It is unpredictable, weird, prfound, witty, and intelligent. I just love where this stuff takes me. Truly original." --Benjamin Zephaniah, author of The Life and Ryhmes of Benjamin Zephaniah
Author : Ian Crofton
Publisher : Quercus Publishing
ISBN 13 : 178087345X
Total Pages : 336 pages
Book Rating : 4.7/5 (88 download)
Download or read book A Curious History of Food and Drink written by Ian Crofton and published by Quercus Publishing. This book was released on 2013-10-24 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ever wondered where noodles came from? How Worcester Sauce was invented? Or even who the 'Cucumber King of Burma' was? Beginning with the hippo soup eaten in Africa in 6000 BC, through to the dangerous blowfish enjoyed in contemporary Japan, A Curious History of Food and Drink reveals the bizarre origins of the food and drink consumed throughout history. From the pheasant brains and flamingo tongues scoffed by the Roman emperor Vitellius, to the unusual uses of liquorice (once a treatment for sore feet) - Ian Crofton makes use of original sources - including journals, cookbooks and manuals - to reveal the bizarre, entertaining and informative stories behind the delicacies enjoyed by our ancestors.
Author : Yannick Alléno
Publisher : Hachette Pratique
ISBN 13 : 2013969562
Total Pages : 45 pages
Book Rating : 4.0/5 (139 download)
Download or read book Sauces reflexions of a chef written by Yannick Alléno and published by Hachette Pratique. This book was released on 2014-05-14 with total page 45 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mixing the humorous with the erudite, this book is stuffed with tasty anecdotes from the history of sauce-making in France. It is also a cry from the heart, deploring the disappearance of the great French sauces from our plates. For they werebanished during the second half of the last century, when they werefound guilty of dietary heresy. The pioneering chef Yannick Alléno lifts the veil on cutting-edge techniques that enable a chef to create a sauce like a winemaker produces a great vintage. These new sauces lie at the heart of Alléno’s cuisine moderne. Along the way, the reader is taken on a fascinating historical journey from antiquity to the future, and through the very DNA of French cuisine.
Author : William Wheater
Publisher :
ISBN 13 :
Total Pages : 384 pages
Book Rating : 4.:/5 (334 download)
Download or read book The History of the Parishes of Sherburn and Cawood, with Notices of Wistow, Saxton, Towton, Etc. ... written by William Wheater and published by . This book was released on 1882 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William Wheater
Publisher :
ISBN 13 :
Total Pages : 372 pages
Book Rating : 4.R/5 (5 download)
Download or read book The history of the parishes of Sherburn and Cawood written by William Wheater and published by . This book was released on 1882 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Matthew Weingarten
Publisher : Storey Publishing
ISBN 13 : 1603427279
Total Pages : 257 pages
Book Rating : 4.6/5 (34 download)
Download or read book Preserving Wild Foods written by Matthew Weingarten and published by Storey Publishing. This book was released on 2012-01-01 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: An executive chef at Inside Park at St. Bart's in New York City presents an abundance of inspired recipes that show readers how to preserve—by curing, canning, smoking and pickling—a wide range of ingredients foraged from the sea, fields, forests and fresh water. Original.
Author : Cecily Wong
Publisher : Workman Publishing Company
ISBN 13 : 1523511877
Total Pages : 1107 pages
Book Rating : 4.5/5 (235 download)
Download or read book Gastro Obscura written by Cecily Wong and published by Workman Publishing Company. This book was released on 2021-10-12 with total page 1107 pages. Available in PDF, EPUB and Kindle. Book excerpt: A New York Times, USA Today, and national indie bestseller. A Feast of Wonder! Created by the ever-curious minds behind Atlas Obscura, this breathtaking guide transforms our sense of what people around the world eat and drink. Covering all seven continents, Gastro Obscura serves up a loaded plate of incredible ingredients, food adventures, and edible wonders. Ready for a beer made from fog in Chile? Sardinia’s “Threads of God” pasta? Egypt’s 2000-year-old egg ovens? But far more than a menu of curious minds delicacies and unexpected dishes, Gastro Obscura reveals food’s central place in our lives as well as our bellies, touching on history–trace the network of ancient Roman fish sauce factories. Culture–picture four million women gathering to make rice pudding. Travel–scale China’s sacred Mount Hua to reach a tea house. Festivals–feed wild macaques pyramid of fruit at Thailand’s Monkey Buffet Festival. And hidden gems that might be right around the corner, like the vending machine in Texas dispensing full sized pecan pies. Dig in and feed your sense of wonder. “Like a great tapas meal, Gastro Obscura is deep yet snackable, and full of surprises. This is the book for anyone interested in eating, adventure and the human condition.” –Tom Colicchio, chef and activist “This exquisite guide kept me at the breakfast table until dinner time.” –Kyle Maclachlan, actor and vintner
Author : Tom Stobart
Publisher : Grub Street Publishers
ISBN 13 : 1911621572
Total Pages : 458 pages
Book Rating : 4.9/5 (116 download)
Download or read book Herbs, Spices & Flavourings written by Tom Stobart and published by Grub Street Publishers. This book was released on 2017-12-19 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ultimate reference to the tasty ingredients that transform our food from the author of Cook’s Encyclopedia. Tom Stobart’s award-winning Herbs, Spices and Flavourings has long been recognized as the authoritative work on the subject. It is a truly amazing source of information covering, alphabetically, over 400 different herbs, spices, and flavorings found throughout the world and based on the extensive notes he made on his travels in 70 countries. Each entry carries detailed descriptions of the origin, history, magical, medicinal, scientific, and culinary uses, together with a thorough assessment of tastes and effects of cooking, freezing, and pickling. The author assigns the scientific, botanical, native, and popular names for given plants and ingredients making exact identification easy and clearing up any confusions which may exist on differing countries’ names and usages. No other work in print has ever covered this important subject with such exhausting precision, making this work of reference essential for all cooks, gardeners, and horticulturists.
Author : Paul Freedman
Publisher : Yale University Press
ISBN 13 : 0300211317
Total Pages : 344 pages
Book Rating : 4.3/5 (2 download)
Download or read book Out of the East written by Paul Freedman and published by Yale University Press. This book was released on 2008-03-25 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: How medieval Europe’s infatuation with expensive, fragrant, exotic spices led to an era of colonial expansion and discovery: “A consummate delight.” —Marion Nestle, James Beard Award–winning author of Unsavory Truth The demand for spices in medieval Europe was extravagant—and was reflected in the pursuit of fashion, the formation of taste, and the growth of luxury trade. It inspired geographical and commercial exploration, as traders pursued such common spices as pepper and cinnamon and rarer aromatic products, including ambergris and musk. Ultimately, the spice quest led to imperial missions that were to change world history. This engaging book explores the demand for spices: Why were they so popular, and why so expensive? Paul Freedman surveys the history, geography, economics, and culinary tastes of the Middle Ages to uncover the surprisingly varied ways that spices were put to use—in elaborate medieval cuisine, in the treatment of disease, for the promotion of well-being, and to perfume important ceremonies of the Church. Spices became symbols of beauty, affluence, taste, and grace, Freedman shows, and their expense and fragrance drove the engines of commerce and conquest at the dawn of the modern era. “A magnificent, very well written, and often entertaining book that is also a major contribution to European economic and social history, and indeed one with a truly global perspective.” —American Historical Review
Author : Carl A. Batt
Publisher : Academic Press
ISBN 13 : 0123847338
Total Pages : 3243 pages
Book Rating : 4.1/5 (238 download)
Download or read book Encyclopedia of Food Microbiology written by Carl A. Batt and published by Academic Press. This book was released on 2014-04-02 with total page 3243 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products
