Publication date: 1977
Review The microwave recipe book / Northwood Publications Ltd:
Publication date: 1991
Review Pumpernickel, das schwarze Brot der Westfalen (Schriften des Westfalischen Freilichtmuseums Detmold, Landesmuseum fur Volkskunde) / Landschaftsverband Westfalen-Lippe, Westfalisches Freilichtmuseum Detmold:
Authors
- Angela Nilsen
- Sarah Maxwell
Review The Cake Decorator's Bible: A Complete Guide to Cake Decorating Techniques, with Over 95 Stunning Cake Projects to Follow / Lorenz Books:
Creator: Joyce Toomre
Publication date: 1992-11
Dewey code: 641.5947
List Price: $49.95
Price: $125.00
Review Classic Russian Cooking: Elena Molokhovets' a Gift to Young Housewives (Indiana-Michigan Series in Russian and East European Studies) / Indiana University Press:First published in 1861, this "bible" of Russian homemakers offered not only a compendium of recipes, but also instructions about such matters as setting up a kitchen, managing servants, shopping, and proper winter storage. Joyce Toomre has superbly translated and annotated over 1,000 recipes and has written a thorough and fascinating introduction that discusses the history of Russian cuisine and summarizes Elena Molokhovets' advice on household management. A treasure trove for culinary historians, serious cooks. and cookbook readers, and scholars of Russian history and culture.
Publication date: 1997-06
Dewey code: 641.013094409023
List Price: $55.00
Price: $124.71
Review Living and Dining in Medieval Paris: The Household of a Fourteenth-Century Knight / University of Wales Press:A richly detailed account of the culinary world of fourteenth-century Paris. At the centre of this account lies the Menagier de Paris, a medieval manuscript covering all aspects of food preparation and household skills, written by a well-to-do knight for his fifteen-year old wife. Through her meticulous study of the manuscript, Nicole Crossley-Holland paints a vivid picture of life in a knight's household: his city residence with it's walled vegetable and herb garden; his home farm which provided meat and dairy produce; the country estate where he trained sparrow hawks and hunted wild boar. The author gives a comprehensive description of medieval food economy. Methods of food preservation, cooking techniques, recipes and presentation are thoroughly explored. Menus, ranging from the simple and everyday to elaborate wedding feasts, are described in detail. The author of the Menagier has remained anonymous for over six hundred years. Now, in a remarkable piece of scholarly detective work, Nicole Crossley-Holland reveals his identity.
Publication date: 1981
Review La Cocina tradicional de Cantabria / Asturlibros:
Publication date: 1995-07-31
Review Sugarcraft Modelling / Murdoch Books:
Authors
- Angela Nilsen
- Sarah Maxwell
Review The Cake Decorator's Bible: A Complete Guide to Cake Decorating Techniques, with Over 95 Stunning Cake Projects to Follow / Lorenz Books:
Publication date: 1989
Review Warum Vegetarier?: Grundlagen einer universalen Ethik / P. Lang:
Publication date: 1988-10
Dewey code: 641.8654
Price: $92.50
Review Biscuits, Cookies and Crackers: The Principles of the Craft (Wade, Peter//Biscuits, Cookies and Crackers) / Van Nostrand Reinhold:
Publication date: 2005-06-30
Dewey code: 641
Price: $89.95
Review Arte Y Secretos De La Reposteria / El Hogar y la Moda:
Authors
- Stanley P. Cauvain
- Linda S. Young
Publication date: 2006-11-28
Dewey code: 664.752
List Price: $195.99
Price: $132.00
Review Baked Products: Science, Technology and Practice / Wiley-Blackwell:Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry.
Edition: 1st
Publication date: 1974
Review The Classic of Tea / Little, Brown:
Authors
- Hubrecht Duijker
- Michael Broadbent
Publication date: 1998-01-15
Dewey code: 641.2209447144
List Price: $50.00
Price: $190.60
Review The Bordeaux Atlas and Encyclopaedia of Chateaux / St. Martin's Press:This Atlas is the ultimate guide to Bordeaux in which the world's two top Bordeaux experts profile thousands of wines and give fascinating background on the places where they are made. The Bordeaux Atlas has maps and data and expert, objective comment on more than 2,000 chateaux and over 4,000 wines. Hubrecht Duijker's pithy profiles of chateaux great and small take us behind the scenes and into the cellars and tasting rooms. Michael Broadbent's essays on the great appellations offer the insights of a lifetime of study. The geography, history and structure of the wine trade in Bordeaux are all covered: vital for understanding how the wines are made and why they vary.
Publication date: 1994
Review A comida baiana de Jorge Amado, ou, O livro de cozinha de Pedro Archanjo, com as merendas de D. Flor / Maltese:
Publication date: 1997-09
Dewey code: 641.59538
List Price: $27.95
Price: $229.95
Review Traditional Arabic Cooking / Garnet Education:Around 200 traditional recipes are presented in this book, interwoven with the history of Arabic cooking - reflecting the culinary influences of the ancient trading routes. Cooks will find an inspiring feast of dishes for picnics, barbecues and dinner parties. Many are based on vegetables, pulses and fish, so forming the basis of a nutritious, healthy diet.
Publication date: 1992
Review Dictionary of gastronomy: For the translation and explanation of menus in five languages / Carl Gerber Verlag:
Publication date: 2005-03-30
Dewey code: 641.812
List Price: $129.00
Price: $124.88
Review Principles Of Breadmaking : Functionality Of Raw Materials And Process Steps / Amer Assn of Cereal Chemists:Principles of Breadmaking: Functionality of Raw Materials and Process Steps is designed to give the fundamental principles and science behind the baking rules and recipes most bakers, technologists, and students are accustomed to. Functional properties of ingredients and interactions occurring during each step in the baking process are presented in straightforward chemical and physical terms understandable to anyone with a background in baking. The knowledge gained will allow for the optimization of recipes and processes of all types of bread, including pre-baked breads and frozen doughs. Most literature on baking emphasizes descriptions of the process or of the equipment. For example, you will find a description of the recipe for hamburger buns that tells you to mix the dough a specific amount of minutes in a specified mixer, etc. Principles of Breadmaking takes a different approach, describing the chemistry and basic physics behind the recipe, what happens with ingredients during mixing, the pros and cons of dough temperatures, conditions for fermentation and proof, and handling of the dough throughout the process. It also describes the transformation of dough into the final product in the oven in terms of heat transfer to the dough and heat transport in the product. By covering the functionality of unit operations and raw materials at this level, the reader is given the foundation needed to optimize recipes and the production process. Prebaked breads and frozen doughs present their own set of challenges for the baker. This book provides detailed, critical descriptions of the processes involved in creating both. [+]The chapter on prebaked breads discusses cooling, ambient storage, chilled storage, frozen storage, storage in a modified atmosphere, and the rebaking process. Moisture migration, solubility of gases, diffusion of gases, yeast, and drying and condensation are discussed in a chapter dedicated to frozen doughs. Both chapters also include sections on optimizing procedures and recipes. Principles of Breadmaking: Functionality of Raw Materials and Process Steps is an essential troubleshooting reference for bakers, food technologists, product developers, millers, ingredient suppliers, and newcomers to the bakery business and related industries. In addition, it will be an excellent teaching tool for students learning the fundamentals of breadmaking. It also contains hands-on activities well suited for training sessions and workshops. Teaches the baking professional how to optimize the recipe for any type of bread Describes the functionality of raw materials used in breadmaking Explains the functionality of mixing, fermentation and proof, baking, and cooling Includes tables of uses for specific carbohydrates Provides international comparisons of HACCP experiences in baking Helps the baking technologist select the optimal conditions for making frozen dough and prebaked bread Supplies the tools for the best results in baking and re-baking Details the pros and cons of different dough temperatures.
Publication date: 1987-11
Dewey code: 641.50979469
Price: $9.95
Review The English Rose Restaurant Cookbook / Wide World Pub Tetra:From basics such as Shepherd's Pie to artfully created recipes like Glazed Carrots and Parsnips, this homey cookbook captures the rich flavors of the British countryside. Recipes from the menu of the popular Bay Area restaurant feature entrees, soups, salads, light lunches, breads and scones, and desserts.
Publication date: 1994
Review Alimentos: Diccionario cientifico y tecnologico espanol-ingles-aleman-frances / Centro de Informacion y Documentacion Cientifica (CINDOC):
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The microwave recipe book, Pumpernickel, das schwarze Brot der Westfalen (Schriften des Westfalischen Freilichtmuseums Detmold, Landesmuseum fur Volkskunde), The Cake Decorator's Bible: A Complete Guide to Cake Decorating Techniques, with Over 95 Stunning Cake Projects to Follow, Classic Russian Cooking: Elena Molokhovets' a Gift to Young Housewives (Indiana-Michigan Series in Russian and East European Studies), Living and Dining in Medieval Paris: The Household of a Fourteenth-Century Knight, La Cocina tradicional de Cantabria, Sugarcraft Modelling, The Cake Decorator's Bible: A Complete Guide to Cake Decorating Techniques, with Over 95 Stunning Cake Projects to Follow, Warum Vegetarier?: Grundlagen einer universalen Ethik, Biscuits, Cookies and Crackers: The Principles of the Craft (Wade, Peter//Biscuits, Cookies and Crackers), Arte Y Secretos De La Reposteria, Baked Products: Science, Technology and Practice, The Classic of Tea, The Bordeaux Atlas and Encyclopaedia of Chateaux, A comida baiana de Jorge Amado, ou, O livro de cozinha de Pedro Archanjo, com as merendas de D. Flor, Traditional Arabic Cooking, Dictionary of gastronomy: For the translation and explanation of menus in five languages, Principles Of Breadmaking : Functionality Of Raw Materials And Process Steps, The English Rose Restaurant Cookbook, Alimentos: Diccionario cientifico y tecnologico espanol-ingles-aleman-francesTop headlines: Why We Suck: When Denis Leary attacks: In his new book, the writer/comedian/actor rants about well pretty much everyone. Leary uses his wit and biting humor to comment on celebrities, those who are politically correct and the obese, for starters. An excerpt. ›20:03 19 Nov, Wed 'War and Peace': New Versions Worth the Read: 'War and Peace' has been the Everest of literature for more than 150 years. 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