Publication date: 1980
Review The brown rice cookbook: A selection of delicious wholesome recipes (A Thorsons wholefood cookbook) / Thorsons:
Edition: 1
Publication date: 1998-03-01
Dewey code: 664
List Price: $84.95
Price: $84.21
Review Biscuit, Cookie, and Cracker Manufacturing, Manual 1: Ingredients (Biscuit, Cookie and Cracker Manufacturing Manuals) / CRC:
Publication date: 1984
Review Deutschlands Weine / Hallwag:
Publication date: 1980
Review Les cuisines du monde (Encyclopedie Hachette) / Hachette:
Publication date: 1992
Review Flavors of Egypt from city and country kitchens / S. Torgersen:
Publication date: 1994-09-25
Dewey code: 641.59591
Price: $14.95
Review The Burmese Kitchen: Recipes from the Golden Land / M. Evans and Company, Inc.:Copeland Marks deserves highest honors for his boldness in codifying the exotic cuisines of the world for Western cooks. -Craig Claiborne.
Authors
- Food and Agriculture Organization of the United Nations
Review Amino-acid content of foods and biological data on proteins (FAO nutritional studies, no. 24):
Publication date: 1984
Review Ukrainian daughters' cookbook / The Association:
Authors
- J. R. Mitchell
- J. M. V. Blanshard
Dewey code: 641.13
Price: $99.95
Review Polysaccharides in Food (Easter School in Agricultural Science//Proceedings) / Butterworth-Heinemann:
Publication date: 1975
Review Straight-forward winemaking / [The Author]:
Publication date: 1998
Review Recettes caledoniennes de Mamie Fogliani (Collection Art de vivre) / Grain de sable:
Publication date: 1977
Review Sherborne House bread book / Coombe Springs Press:
Edition: 1. Aufl., 1.-15. Tsd
Publication date: 1976
Review Das essen alle Kinder gern: Marchenhafte Lieblingsspeisen / Sudwest:
Publication date: 1972
Review Spezialitaten aus dem Meer;: Das Kochbuch mit Knigge fur Feinschmecker von heute (Feinschmecker Kochbucher) / Grafe und Unzer:
Publication date: 1996-09
Dewey code: 641.59969
List Price: $42.95
Price: $97.53
Review The Food of Paradise: Exploring Hawaii's Culinary Heritage (Kolowalu Books) / University of Hawaii Press:Hawaii has one of the richest culinary heritages in the United States. Where else would you find competitions for the best saimin, sushi, Portuguese sausage, laulau, plate lunch, kim chee, dim sum, shave ice, and hamburgers? Hawaii's contemporary regional cuisine (affectionately known as "Local Food" by residents) is a truly amazing fusion of diverse culinary influences. In The Food of Paradise: Exploring Hawaii's Culinary Heritage, Rachel Laudan takes readers on a thoughtful, wide-ranging tour of Hawaii's farms and gardens, fish auctions and vegetable markets, fairs and carnivals, mom-and-pop stores and lunch wagons, to uncover the delightful complexities and incongruities in Hawaii's culinary history that have led to such creations as saimin, crack seed, and butter mochi. Part personal memoir, part historical narrative, part cookbook, The Food of Paradise begins with a series of essays that describe Laudan's initial encounter with a particular Local Food, an encounter that puzzled her and eventually led to tracing its origins and influence in Hawaii. Representative recipes follow. Like pidgin, the creole language created by Hawaii's early immigrants, Local Food is a creole cuisine created by three distinct culinary influences: Pacific, American and European, and Asian. In her attempt "to decipher Hawaii's culinary Babel", Laudan examines the contributions of each, including the introduction of new ingredients and the adaptation of traditional dishes to Hawaii's way of life. More than 150 recipes, photographs, a bibliography of Hawaii's cookbooks, and an extensive glossary make The Food of Paradise an invaluable resource for cooks, food historians, and Hawaiian buffs. Hawaii has perhaps the most culturally diverse population on earth. The story of how the Polynesians, Chinese, Japanese, Portuguese, Korean, Filipinos, Okinawans, Puerto Ricans, various Southeast Asian peoples, and Caucasians (known as haoles) brought together their culinary traditions on these islands makes fascinating reading. [+]Laudan concentrates on local food rather than the world-class glamour of the Hawaiian regional cuisine cooked up by famous island chefs Amy Ferguson Ota and Roy Yamaguchi. She presents the polyglot world of the plate lunch, Spam, mochi, seaweed, shaved ice, sushi, and all the other dishes that Hawaiians really eat every day. Primarily a living and lively culinary history, this book does include recipes for the most commonplace Hawaiian dishes.
Publication date: 1990-11
Dewey code: 641.8653
Price: $9.95
Review Flowers for Cake Decorating / Kangaroo Pr:
Publication date: 1977
Review Be healthy and fit the wholefood way: A book for all those interested in good health through a better understanding of the basis of nutrition and the use of natural foods / H. Timmons:
Publication date: 1973
Review Quick and easy winemaking from concentrates and fruit juices / Pelham:
Publication date: 1982
Dewey code: 641.6'92
Price: $479.44
Review La cuisine de la mer / R. Laffont:
Edition: 2nd Printing
Publication date: 1933
Review Bacchus behave!: The lost art of polite drinking, / Frederick A. Stokes Co:
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The brown rice cookbook: A selection of delicious wholesome recipes (A Thorsons wholefood cookbook), Biscuit, Cookie, and Cracker Manufacturing, Manual 1: Ingredients (Biscuit, Cookie and Cracker Manufacturing Manuals), Deutschlands Weine, Les cuisines du monde (Encyclopedie Hachette), Flavors of Egypt from city and country kitchens, The Burmese Kitchen: Recipes from the Golden Land, Amino-acid content of foods and biological data on proteins (FAO nutritional studies, no. 24), Ukrainian daughters' cookbook, Polysaccharides in Food (Easter School in Agricultural Science//Proceedings), Straight-forward winemaking, Recettes caledoniennes de Mamie Fogliani (Collection Art de vivre), Sherborne House bread book, Das essen alle Kinder gern: Marchenhafte Lieblingsspeisen, Spezialitaten aus dem Meer;: Das Kochbuch mit Knigge fur Feinschmecker von heute (Feinschmecker Kochbucher), The Food of Paradise: Exploring Hawaii's Culinary Heritage (Kolowalu Books), Flowers for Cake Decorating, Be healthy and fit the wholefood way: A book for all those interested in good health through a better understanding of the basis of nutrition and the use of natural foods, Quick and easy winemaking from concentrates and fruit juices, La cuisine de la mer, Bacchus behave!: The lost art of polite drinking,Top headlines: The best and worst airlines of 2008: Some airlines still show up when they say they will. 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