Publication date: 2004-06-30
Dewey code: 641
List Price: $54.95
Price: $40.11
Review Cocina Y Gastronomia De Cantabria (Biblioteca Practica) / Piramide Ediciones Sa:
Publication date: 1990-09
Dewey code: 641.220944
Price: $24.95
Review French Country Wines (Faber Books on Wine Series) / Faber & Faber:A journey through the lesser known wine regions of France. These regions do not slot into the classic areas of France and include Midi, Provence, Corsica, Savoy and Jura. The book features new grape varieties and flavours, the myriad of appelations and "vins de pays", as well as the winemakers.
Publication date: 1968
Review French cooking / Shufunotomo Co:
Publication date: 1909
Review Mrs. Beeton's everyday cookery / Ward, Lock:
Publication date: 1931
Review Cooking through the centuries, / E.P. Dutton & Co:
Edition: New Ed
Publication date: 1988-09
Price: $29.95
Review Mrs.Beeton's Family Cookbook / Weidenfeld Nicolson Illustrated:
Creator: Jonathan Basan
Publication date: 1997-04-15
Dewey code: 641.59561
Price: $35.00
Review Classic Turkish Cooking / St. Martin's Press:With clear, detailed instructions, author Ghillie Basan describes the way in which Turkish food is prepared and defines the spices and ingredients that lend it its unique flavors. This unique collection of traditional dishes from the Anatolian heartlands and classical recipes from the Palace kitchens of the Ottoman sultans includes mouthwatering meze and fresh, light salads; succulent casseroles with dried and fresh fruit; aromatic pilafs dotted with pine nuts; unforgettable vegetable dishes - including a selection of dolmas (stuffed vegetables); and, of course, desserts from sweet and syrupy pastries to refreshing ice creams and sorbets. They are low in fat and high in vegetables, fruits, and grains - a style of eating perfectly suited to today's health-conscious cook.
Authors
- David Rathgeber
- Elisa Vergne
Publication date: 2006-03-01
Dewey code: 641
List Price: $19.95
Price: $40.06
Review Le Creuset Cookbook / "Stewart, Tabori and Chang":An Alain Ducasse BookLe Creuset Cookbook is a unique combination of a renowned chef, a beloved cuisine, and a favorite cookware brand. In this one-of-a-kind book, David Rathgeber, chef at the famed Aux Lyonnais bistro in Paris, uses Le Creuset, the versatile enameled cast-iron cookware, to create such classics of French cooking as Coq au Vin, Beef Burgundy-style, Blanquette of Veal, Potato Gratin, and Crème Brulée. Rathgeber offers 56 delicious bistro recipes, made simple and accessible for every home cook. The book also contains practical information about how to use enameled cast-iron and stoneware cookware, advice on how to choose the best produce, and tips from a wine steward about matching wines with food. Le Creuset Cookbook is a treat for all those who love French cooking and this classic French cookware.
Authors
- John Welchman
- Anya Von Bremzen
Dewey code: 641.5947
Price: $27.95
Review Please to the Table: The Russian Cookbook / Workman Pub Co:Discover the entire continent in this classic collection of 400 recipes. Please to the Table is the first book to interpret the joyous cacophony of Russian flavors, techniques, ingredients-even rituals. Winner of the 1990 James Beard Food and Beverage Book Award. Illustrations throughout. Is there more to Russian cookery than beets, cabbage, and sour cream? Please to the Table, a comprehensive guide that takes readers and cooks from the Baltics to Uzbekistan, should absolutely bury that question. Russia alone is bigger than the U. S. and Canada combined; its people claim more than 100 different nationalities and languages. Throw in the other 14 former Soviet republics, cook a feast, and you'll sample everything from Moldavian marinated peppers to cold yogurt and cucumber soup to Uzbek lamb stew to crawfish boiled in beer to open cheese tartlets, Russian tea, and, yes, beef stroganoff-nearly every major culinary style is represented here. Anya von Bremzen and John Welchman capture the soul of Mother Russia in 400 recipes joined together with a literate overview of each culinary piece in this magnificent jigsaw puzzle of a nation. [+]The cook will be amply rewarded, and readers will travel far and wide through flavors and feasts only dimly imagined in the West.
Publication date: 1979-08
Dewey code: 641.65
List Price: $19.95
Price: $72.44
Review Jane Grigson's Vegetable Book / Macmillan Pub Co:'A reference bible. inspirational in the way that it opens up new possibilities for vegetables' - "Daily Mail". This is Jane Grigson's definitive guide to the selection, preparation and cooking of vegetables - from the common potato to the exotic Chinese artichoke. She gives tempting, stimulating ideas for side dishes, main courses and even the odd dessert. This marvellous book has become a classic work of reference for good cooks everywhere.
Authors
- Joanna Farrow
- Jacqueline Clark
Dewey code: 641
List Price: $16.99
Price: $46.62
Review Country Mediterranean Cooking / Raincoast Book Dist Ltd:
Creator: Darra Goldstein; Kathrin Merkle
Publication date: 2005-07-01
Dewey code: 641
List Price: $75.00
Price: $75.00
Review Culinary Cultures of Europe: Identity, Diversity and Dialogue / Council of Europe Publication:There is nothing trivial about food: the study of culinary culture and its history provides an insight into broad social, political and economic changes in society. The present collection of essays reflects many of the important transitions through which 40 European countries have passed, and in this sense, it is a history book. It is also a colourful celebration of an enormously rich part of our cultural heritage. The tastes and smells of a country¹s traditional table are a meaningful route to an important part of its collective memory, accessible to everyone. Food is also one of the simplest and most direct ways to promote multicultural understanding. This book offers an excellent insight into the meaning of food culture and will be of interest to anyone who wishes to explore the diversity of our European cultural heritage. Contents Preface Introduction - Food: identity and diversity by Fabio Parasecoli Country essays- Armenia: Insights into traditional food culture by Svetlana Haik Poghosyan Austria: Contemporary art and the essence of eating by Rainer Metzger Azerbaijan: A cuisine in harmony by Tahir I. Amiraslanov Belgium: Endives, Brussels sprouts and other innovations by Marc Jacobs and Jean Fraikin Bosnia and Herzegovina: The mouth is small but it can swallow a mountain by Nenad Tanovi´c Bulgaria: Golden fruits from the orchards by Rayna Gavrilova Croatia: From myth to authenticity by Veljko Barbieri Cyprus: Culinary traditions throughout the year by Savvas Sakkadas Denmark: Nation-building and cuisine by Else-Marie Boyhus Estonia: Pleasures of the palate by Maire Suitsu Finland : Continuity and change by Johanna Mäkelä France: French gastronomy, French gastronomies by Jean-Pierre Poulain Georgia: Foodways in rapid transition by Mary Ellen Chatwin and Zaal Kikodze Germany: Sauerkraut, beer and so much more by Gunther Hirschfelder and Gesa U. Schönberger Greece: A well-tempered culinary experience by Eleonora Skouteri-Didaskalou and Evie Voutsina Hungary: The komatál: symbol of friendship and affection by Zsuzsanna Tátrai Iceland: The creative fight for survival by Örn D. Jónsson Ireland: Simplicity and integration, continuity and change by Regina Sexton Italy : Food in Italian cinema by Viviana Lapertosa Latvia: Old customs and contemporary habits by Ieva Pi-gozne-Brinkmane Lithuania: Rituals and feasts by Birute. [+]Imbrasiene. Luxembourg: A gastronomic expedition by Georges Hausemer Malta: Continuity in change by Kenneth Gambin Moldova : Ritual breads through the seasons by Varvara Buzila? and Teodorina Bâzgu Monaco: A rich culinary heritage by Françoise Gamerdinger and René Novella Netherlands: Twenty-two minutes at the table by Bert Natter Norway: Between innovation and tradition by Henry Notaker Poland: Cuisine, culture and variety on the Wisla river by Kazimierz Krzysztofek Portugal : A dialogue of cultures by Ana Pessoa e Costa Romania: Discoveries and delights by the House of Guides and Ministry of Culture and Religious Affairs Russian Federation: Rediscovering classics, enjoying diversity by Alexandra Grigorieva Serbia and Montenegro: A culinary quilt by Vesna Bizi´c-Omc?ikus Slovak Republic: The character of Slovak cuisine by Rastislava Stolic?ná Slovenia: The festive table by Janez Bogataj Spain: Agape and conviviality at the table by Diego Valverde Villena Sweden: From crispbread to ciabatta by Richard Tellström “The former Yugoslav Republic of Macedonia”: A new regime of nutrition by Dusan Matic Turkey: The tastes of a splendid herita.
Publication date: 2003-12-01
Dewey code: 641
List Price: $31.95
Price: $40.11
Review El Libro De LA Cocina Espanola/the Book of Spanish Cuisine (Los 5 Sentidos) (Los 5 Sentidos) / TusQuets:
Edition: 1st
Publication date: 1996-04-14
Dewey code: 641.59458
List Price: $30.00
Price: $39.99
Review Flavors of Sicily, The: Stories, Traditions, and Recipes for Warm-Weather Cooking / Clarkson Potter:The author of the acclaimed The Heart of Sicily brings readers back to her homeland for an enticing look at the summer life, traditions, and food of Sicily. Includes 60 recipes, two 16-page color photo inserts and halftones throughout.
Publication date: 2008-11-30
Dewey code: 641.594
List Price: $45.00
Price: $40.12
Review Cooking in Europe, 1650-1850 (The Greenwood Press Daily Life Through History Series) / Greenwood Press:From the Baroque Era to the Victorian Era, 1650-1850, unprecedented changes took place in the food ways and dining habits of European society. This daily life aspect of history comes alive for students and food enthusiasts as they read and try out these recipes, most translated into English for the first time. There are nearly 200 recipes, organized overall by the mini-periods of the Baroque and Rococo Era, the Reign of Louis XV to the French Revolution, and the reign of Napoleon to the Victorian Era. Author Ivan Day, a renowned food historian who specializes in meticulous recreation of these amazing dishes for museum exhibitions, makes them accessible with clear explanations of techniques and unusual ingredients. Recipes include examples from France, Italy, England, Austria, Germany, Holland, Portugal, Spain, and Scotland, from the simple Salad of Pomegranate from La Varenne Careme's 1651 cookbook to the elaborate Boar's Head in Galantine of Careme's 1833 cookbook. This unique cookbook is a culinary treasure trove to complement all European History library collections. As Day shows in his narrative and recipes, the principal theme in the story of food during the two centuries is the rapid spread of French fine cooking throughout Europe and its gradual percolation down the social scale. However, despite the domination of French cuisine at higher levels, most nations managed to cling proudly to their own indigenous traditions. A lively introduction explains the dramatic shift in culinary taste led by the exuberant creativity of French cooks. Cookbooks started to emerge from the Paris printing presses after a hundred years of silence. [+]Numerous innovations completely transformed French cuisine and swept away all remnants of lingering medieval taste. There were new efficient cooking techniques for the kitchens of powerful and wealthy. For all, there were new ingredients from New World and new cooking mediums such as the mechanical spit and roasting ranges that made cooking cleaner and less back breaking. The recipes, each with a short explanation, are organized by type of dish. Categories include salads and cold dishes; soups; meat; poultry; fish and seafood; vegetables and fungi; eggs and dairy; sauces; savory pastries; starches, pastas, and legumes; breads and cakes; sweet pastries and puddings; fruit, nuts, and flower preserves; sweets and confections; jellies and ices; and drinks. Occasional sidebars offer period menus of, for example, elaborate feasts. A glossary and an appendix listing suppliers of equipment and ingredients are added features.
Publication date: 1972
Review French cooking/I (Golden Cooking Card Book) / Shufunotomo:
Authors
- Aniko Gergely
- Christoph Buechel
- Ruprecht Stempell
Publication date: 2000-01
Dewey code: 641.59439
List Price: $19.95
Price: $128.85
Review Hungary (Culinaria) / Konemann:
Authors
- Maurice Sabbagh Yotnegparian
Publication date: 2007-06-07
List Price: $39.95
Price: $39.95
Review Cooking with Fire: French Family Recipes & More for Woodfire Ovens (Book & DVD) / Maurice Sabbagh Yotnegparian:Cooking with Fire - French family recipes & more for woodfire ovens, Maurice Sabbagh Yotnegparian, founder of Earthstone Ovens, shares his wealth of experience along with recipes, tips and techniques for cooking with fire. Discover a mouthwatering world of woodfire oven recipes. from breads and pizzas to seafood, poultry, meats, veggies and desserts. this is the comprehensive book that will help you get the very most out of your woodfire oven. For those of you who do not have a wood fire oven, the book includes a recipe conversion chart for conventional ovens. Maurice makes it easy! See step-by-step recipes, instructional and oven preparation techniques that will have you cooking like a woodfire expert in no time. This beautifully illustrated book contains 83 recipes expressly devised for woodfire ovens, from timeless French Classics like French Onion Soup and Boeuf Bourguignon, to updated delights such as Fig & Prosciutto Pizza and Oven Roasted Mussels. Learn how to use your woodfire oven to create whole meals or whole menus for weekend entertaining by planning dishes that coincide with the temperature of the oven. For example, if you want to start your dinner party with pizzas, you d build your fire according to instructions for pizza at a temperature of 600-700F. The leftover embers after making the pizza are perfect for grilling a second course of steak kebabs with vegetables; then pop a tarte tatin into the oven afterward (with door closed) for a perfect end to a perfect meal. [+]What could be simpler or more ideal for entertaining? Maurice gives you his tips on all this and much, much more. Also Includes a recipe conversion chart for conventional ovens.
Publication date: 1987-10
Dewey code: 641.591822
List Price: $25.00
Price: $120.00
Review Honey from a Weed: Fasting and Feasting in Tuscany, Catalonia, the Cyclades and Apulia / Harpercollins:Honey from a Weed is a Mediterranean odyssey. Patience Gray, who has lived and traveled widely in the region's countryside for over twenty-five years, brings to life its people, their culture, and most of all their rustic cooking, with sumptuous prose and reverence. Simply put, Honey from a Weed is a jewel of a book. Reading it, one realizes the true artistry of the author, a person whose relationship with the world around her is both intimate and immediate-someone who can transform the fruits of the earth-beans, potatoes, garlic, herbs-into a gustatory masterpiece. The subtitle of Gray's book is Fasting and Feasting in Tuscany, Catalonia, the Cyclades and Apulia, but there's far more feast than famine in this culinary odyssey. Recipes for such Mediterranean favorites as rabbit with garlic sauce or polenta punctuate wonderful reflections on such varied topics as wine, pigs, and edible weeds; chapters on feasts and festivals; and sharp-eyed observations about the lives of those Gray has lived among for so many years. Literate and lyrical, Honey from a Weed is a feast for both body and soul. Read Gray's wonderful portraits of the places she's lived and the cooks she's learned from, and let your mind wander over the sunbathed hills, through the rustic villages and deep quarries Gray knows so intimately. Though reading Honey from a Weed may not influence you to take up stone-carving or cooking, at least you'll have spent your time in charming company.
Publication date: 1995-07
Dewey code: 641
List Price: $39.95
Price: $78.45
Review Flavors of the Fjords: The Norwegian Holiday Cookbook / Belleaire Press:A unique new work on Norwegian foods, holiday customs, recipes, and the "Norwegian-American Experience. " The largest number of traditional Norwegian holiday recipes-cakes, cookies, breads-ever put together in one book, and interwoven with fascinating bits of Norwegian social history, including explanations of Norwegian Holiday traditions and customs, many of them kept alive to this day by millions of Norwegian-American families. Authentic manuscript recipes for over 125 holiday cookies, cakes, breads, toppings, and puddings are interwoven with fascinating bits of Norwegian and Newport, Rhode Island social history. Poignant recollections and photographs chronicle life in Newport-all was not "Bellevue Avenue high life. " Lavishly illustrated, it offers over 300 photographs showcased by its 8 1/2 x 11 inch format illustrating life from Norway-to-Newport, R. I. -then and now-from period portraits and views of the late 19th and early 20th century, including antique post cards, to the present day. Unpublished photographs selected from private collections (including an autographed picture of Roald Amundsen, who discovered the South Pole), antique post cards, and contemporary Norwegian scenes.
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Cocina Y Gastronomia De Cantabria (Biblioteca Practica), French Country Wines (Faber Books on Wine Series), French cooking, Mrs. Beeton's everyday cookery, Cooking through the centuries,, Mrs.Beeton's Family Cookbook, Classic Turkish Cooking, Le Creuset Cookbook, Please to the Table: The Russian Cookbook, Jane Grigson's Vegetable Book, Country Mediterranean Cooking, Culinary Cultures of Europe: Identity, Diversity and Dialogue, El Libro De LA Cocina Espanola/the Book of Spanish Cuisine (Los 5 Sentidos) (Los 5 Sentidos), Flavors of Sicily, The: Stories, Traditions, and Recipes for Warm-Weather Cooking, Cooking in Europe, 1650-1850 (The Greenwood Press Daily Life Through History Series), French cooking/I (Golden Cooking Card Book), Hungary (Culinaria), Cooking with Fire: French Family Recipes & More for Woodfire Ovens (Book & DVD), Honey from a Weed: Fasting and Feasting in Tuscany, Catalonia, the Cyclades and Apulia, Flavors of the Fjords: The Norwegian Holiday CookbookTop headlines: Drugs: Meet Mexicos Suspected Queenpin: Sexy, stylish and female. 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