A cookbook classic, acclaimed for such innovations as simple directions, concern with nutrition and terms now standard in American cooking. Detailed methods for preparing soups, seafood, meat, vegetables, poultry, salads
Sách
Thông tin sách từ Google Books. Kéo xuống để xem thêm từng lĩnh vực. Bấm ảnh hoặc tên sách để mở trang nguồn.
Tiếng ViệtMọi ngôn ngữTiểu thuyếtTruyện ngắnThơKịchTruyện tranhThiếu nhiTuổi mới lớnCổ tíchPhiêu lưuLãng mạnKỳ ảoViễn tưởngTrinh thámKinh dịHàiLịch sửTiểu sửTriết họcTôn giáoKhoa họcToánMáy tínhCông nghệY họcSức khỏeTâm lýGiáo dụcNgôn ngữKinh tếKinh doanhLuậtChính trịNghệ thuậtÂm nhạcNhiếp ảnhKiến trúcẨm thựcThể thaoDu lịchKỹ năng
Curry serves up a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj. In this fascinating volume, the first authoritative history
A social, cultural, and--above all--culinary history of dessert, Sweet Invention explores the world's great dessert traditions, from ancient India to 21st-century Indiana. Each chapter begins with author Michael Krondl t
A classic bestseller for over a century, the Fannie Farmer 1896 Cook Book contains an incredible offering of 1,380 recipes, from boiling an egg to preparing a calf’s head. Farmer’s instructions also go beyond recipes to
This valuable guide takes the reader on a food lover's tour of Honolulu and reveals the best places to eat and shop. From Hawai'i Kai to Kalihi, Joan Namkoong stops at farmers' markets, supermarkets, and specialty food s
This book is a combination of history and how-to that, with the help of some very famous chefs, takes cereal out of the bowl and puts it front and center on the dining room table.
Topics examined include not just the personal eating habits of kings, queens, and nobles but also those of the peasants, monks, and other social groups not generally considered in medieval food studies."--BOOK JACKET.
Journalist Sash Issenberg traces sushi's journey from Tokyo street snack to global delicacy, in this fascinating history. Issenberg examines not just the foodstuff itself, but the history, economics and businesses behind
Edna Lewis—acclaimed author of the American classic, The Taste of Country Cooking—and Alabama-born chef Scott Peacock pool their unusual cooking talents to give us this unique cookbook filled with recipes and stories of
Dr. Walker explains how the lack or deficiency of certain elements, such as vital organic minerals and salts, and consequently of vitamins, from our customary diet is the primary cause of nearly every sickness and diseas
The highly readable story of Gordon Edgar's unlikely career as a cheesemonger at San Francisco's worker-owned Rainbow Grocery Cooperative.
For the movers and shakers of the food world, Waxman is a culinary giant who has helped invent contemporary American cooking. The forceful flavors of his dishes are unabashedly rustic and engagingly straightforward. For
Eric Schlosser has visited the state of the art labs where scientists recreate the flavours and smells of everything from cooked chicken to fresh strawberries in the test tube and he has spoken to workers at meatpacking
As this book takes us on an eye-opening journey into the nation's school kitchens, the author offers an assessment of school food in the United States. She reveals the forces that determine how lunch is served, such as t
A culinary classic on the joys of the table—written by the gourmand who so famously stated, “Tell me what you eat, and I will tell you what you are”—in a handsome new edition of M. F. K. Fisher’s distinguished translatio
A Washington Post Notable Nonfiction Book of The Year One of NPR Fresh Air's "Books to Close Out a Chaotic 2017" NPR's Book Concierge Guide To the Year’s Great Reads “How lucky for us readers that Shapiro has been listen
Discusses the history of wine, grape varieties, winemaking techniques, and vintages.
A groundbreaking treatment of heritage survival in African and African American cooking.
How Western Christianity and Eastern philosophy merged to spawn a political movement that had the prohibition of meat at its core.
Newly revised and updated, this engaging narrative chronicles America’s delight in drink and its simultaneous fight against it for the past 350 years. From Plymouth Rock, 1621, to New York City, 1987, Mark Edward Lender
Dữ liệu từ Google Books. Kulflix không được Google chứng nhận và không phân phối file sách.