Publication date: 1991-10
Dewey code: 641.589
Price: $19.95
Review Dutch Ovens Chronicled: Their Use in the United States / University of Arkansas Press:
Publication date: 1986-01
Dewey code: 641.65655
List Price: $49.95
Price: $61.95
Review Tempeh Production: A Craft and Technical Manual (Soyfoods Production, No. 3) / Soyfoods Center:Beautifully illustrated and immensely informative, "The Book of Tempeh" showcases this hearty, versatile ingredient in a host of delectable recipes.
Publication date: 2007-11-25
List Price: $99.50
Price: $68.94
Review La Rive: The Taste of Amstel / Stichting Kunstboek:The Amstel Intercontinental Hotel has been the best known and most prestigious hotel of the Netherlands for 135 years. The regular visits of world figures or members of royal families have over the years given the hotel an almost mythical value. One of the reasons why so many guests from all over the world want to reside in the Amstel Hotel is without any doubt the culinary mastery of Edwin Kats, Chef of Restaurant La Rive. La Rive, situated on the shores of the Amstel, forms the ultimate location for a refreshing lunch or unique dinner. Recently, chef Edwin Kats and his 32 team members have received a second Michelin star for the many gastronomic top moments they offer their international guests time and time again. In this publication Alma Huisken (winner of the Wina Born-prize 2002) takes the reader on a walk from the chef's table to the wine room, everything situated in the most glorious setting of Amsterdam. This publication deals with everything that makes La Rive what it is and is richly ill.
Authors
- Mary Clemens Meyer
- Carrie Bender
Dewey code: 641.566
Price: $9.99
Review Miriam's Cookbook (Bender, Carrie, Miriam's Journal.) / Herald Press (PA):Thousands of readers have been touched by the simple, strong faith of the Amish housewife in the "Miriam's Journals" series. Now join Miriam in her kitchen as she prepares the tasty, hearty meals of Amish everyday life, and special recipes for life's celebrations. The cookbook is spiced with fitting excerpts from her journals and illustrated in sprightly fashion.
Publication date: 2003-07
Dewey code: 641
Price: $14.95
Review Imperial Mongolian Cooking: Recipes from the Kingdoms of Genghis Khan / Hippocrene Books:In the late twelfth and early thirteen centuries, Genghis Khan rules one of the history's largest land empires, dominating two dozen countries and stretching from the Black Sea in Russia to the South China Sea. The 120 easy-to-follow recipes from the four khanates (kingdoms) of the empire, which include the following modern countries: Mongolia, Chinese-controlled Inner Mongolia, China, Bhutan, Tibet, Azerbaijan, Kyrgyzstan, Tajikistan, Turkmenistan, Uzbekistan, Kazakhstan, Georgia, Armenia, Russia, Poland, Ukraine, Hungary, Burma, Vietnam, Iran, Iraq, Afghanistan, Syria, and Turkey. The author's insightful introduction, glossary of spices and ingredients, and list of sample menus will assist the home chef in creating meals fit for an emperor.
Publication date: 1991-04
Dewey code: 641
Price: $10.00
Review Sarajevo's Home Cooking / Vantage Press:
Edition: 3Rev Ed
Publication date: 1992-08-06
Dewey code: 641.5942
Review English Food / Ebury Press:
Publication date: 2000-03
Dewey code: 641
Price: $24.95
Review The Old World Kitchen (Common Reader Editions) / Akadine Pr:Within the ken of the kitchen, the most basic elements of history, economy, and geography are carried by hand through time; recipes are records of that transmission, keeping culture in seasoned anecdotes. Such tales, told through many generations, provide the contents of Elisabeth Luard’s compendium of European peasant cooking. The more than 500 recipes Luard has collected are emblems of parochial lore and family tradition, of common wisdom and cunning necessity, and they treat every imaginable aspect of taste and appetite. The preparations described here are, as Luard writes, “the ‘mother-recipes’ from which all European cookery springs. For most of us. [+]they are as integral a part of our past, and of what shapes and nourishes us today, as our literature and songs, our paintings and technology. ” We couldn’t agree more.
Creator: Brian Luck
Publication date: 2003-10
Price: $34.99
Review The Belgian Cook-Book / IndyPublish.com:
Publication date: 2004-06-30
Dewey code: 641
List Price: $82.95
Price: $60.55
Review Vega Sicilia (Fondos Distribuidos) / Grupo Anaya Comercial:
Authors
- Gordana Pirker-Mosher
- Liliana Pavicic
Dewey code: 641.5949
List Price: $24.95
Price: $159.95
Review The Best of Croatian Cooking (Hippocrene International Cookbooks) / Hippocrene Books:Croatia, a beautiful and geographically diverse country on Europe's Balkan peninsula, offers sunny Adriatic coastline and breathtaking scenery, and a distinctive culinary tradition which combines central European, Mediterranean and Near Eastern influences. Meat lovers and vegetarians alike will find favorites among these 200 easy-to-follow recipes - from classic dishes like "Turkey with Pasta Tatters (Mlinci)", "Strudel with Sauteed Cabbage", "Potatoes with Swiss Chard", and of course the famous Dalmatian specialties "Stewed Beef" and "Black Risotto", prepared with the ink from cuttlefish. Also included are over 50 dessert recipes for all variety of strudels (poppy seed, carob, apple apricot, cheese, walnut and more), fine tortes and cookies. The authors also include timesaving tips and ideas for lightening many of the recipes, all of which are adapted for the North American kitchen.
Publication date: 2008-06
Dewey code: 641
Price: $37.95
Review EUROPEAN PEASANT COOKERY / Grub Street Cookery:Peasant cookery is the foundation on which all subsequent cuisine is based. A rich oral tradition, passed down through generations, the peasant kitchen offers healthy, real food - the antithesis of fast-food catering - and is as relevant now as it was centuries ago. In this remarkable book, Elisabeth Luard sets out to record the principles of European cookery and to rediscover what has been lost in over-refinement. The recipes come from twenty-five countries, ranging from Ireland in the west to Romania in the east, Iceland in the north to Turkey in the south. It is an enormous compendium which covers Vegetables dishes, Potato dishes, Beans, Lentils, Polenta and Cornmeal, Rice, Pasta and Noodles, Eggs, Milk and Cheeses, Fish, Poultry, Small Game, Pork, Shepherd's Meats, Beef, Breads and Yeast Pastries, Sweet Dishes, Herbs, Mushrooms and Fungi, Oils, and Preserves. Written with the scrupulous attention to detail and authenticity that is the hallmark of Elisabeth Luard's cookery writing, the recipes are peppered with hundreds of fascinating anecdotes and little known facts about local history and folklore.
Edition: Expanded
Publication date: 2001-07
Dewey code: 641.59437
Price: $24.95
Review The Best of Czech Cooking (Hippocrene International Cookbooks) / Hippocrene Books:Now expanded with 3 new chapters on Pork, Mushrooms, and Drinks, this popular Hippocrene cookbook is better than ever. Czech cuisine emphasizes delicious soups, salads, dumplings, hearty meat dishes, vegetables and desserts, with recipes that rely on the subtle flavours of fresh ingredients. This new edition includes Vepro-knedlo-zelo - a classic dish of pork, cabbage and dumplings; an informative chapter about gathering, storing and using wild mushrooms; and a section on apertifis, wine and beers, including the world-famous Czech Pilsner Urquell beer.
Authors
- Ted Taylor
- Ted Taylor
- Jr. Jimmy Rubino
- Jimmy, Jr. Rubino
Publication date: 2000-09-14
Dewey code: 641
Price: $31.99
Review Ralph's Italian Restaurant, 100 Years and 100 Recipes / Xlibris Corporation:Ralph's Italian Restaurant, 100 Years & 100 Recipes is a book that gives you an inside look at how this South Philadelphia temple of fine cuisine came in to being and also, for the first time ever, a chance to enjoy the 100-year-old Dispigno family recipes that have never been written down before. Learn about all the famous guests - from Teddy Roosevelt to Frank Sinatra - who have enjoyed Ralph's food, read about the four generations of this close-knit family and how the restaurant has been their life - and find out the inside secrets of what makes a meal at Ralph's a truly unforgettable dining experience.
Publication date: 1995-09
Dewey code: 641.59409
List Price: $45.00
Price: $95.00
Review The Art of Cookery in the Middle Ages / Boydell & Brewer:The master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical and knowledgeable. His apprenticeship acquainted him with a range of culinary skills and a wide repertoire of seasonal dishes, but he was also required to understand the inherent qualities of the foodstuffs he handled, as determined by contemporary medical theories, and to know the lean-day strictures of the Church. Research in original manuscript sources makes this a fascinating and authoritative study where little hard fact had previously existed.
Edition: Rev Upd
Publication date: 1994-12
Dewey code: 641.59495
Price: $26.00
Review Greek Food: An Affectionate Celebration of Traditional Recipes / Harpercollins:
Authors
- Sylvia Lorinc
- John Lorinc
- Sylvia Galova-Lorinc
Dewey code: 641.594373
List Price: $22.50
Price: $606.15
Review The Best of Slovak Cooking (New Hippocrene Original Cookbooks) / Hippocrene Books:This cookbook features nearly 100 easy-to-follow Slovak recipes, including such favourites as caraway seed soup, stuffed peppers, braided bread, and Christmas dumplings. All the recipes are adapted for the North American kitchen.
Publication date: 1997-04
Dewey code: 641.59415
List Price: $18.95
Price: $66.86
Review Gourmet Ireland / Cole Group:A companion cookbook to the PBS series presents 123 recipes from the authors' Belfast restaurant, using traditional Irish ingredients and the influence of California cuisine to create fresh new dishes. Original. TV tie-in. 50,000 first printing. $65,000 ad/promo. IP.
Authors
- Sharon Butler
- Constance B. Hieatt
- Brenda Hosington
Publication date: 1996-02-14
Dewey code: 641.5940902
Price: $29.50
Review Pleyn Delit: Medieval Cookery for Modern Cooks / University of Toronto Press:This is a completely revised edition of the classic cookbook that makes genuine medieval meals available to modern cooks. Using the best recipes from the first edition as a base, Constance Hieatt and Brenda Hosington have added many new recipes from more countries to add depth and flavour to our understanding of medieval cookery. All recipes have been carefully adapted for use in modern kitchens, thoroughly tested, and represent a wide range of foods, from appetizers and soups, to desserts and spice wine. They come largely from English and French manuscripts, but some recipes are from sources in Arabia, Catalonia and Italy. The recipes will appeal to cordon-bleus and less experienced cooks, and feature dishes for both bold and timourous palates. The approach to cooking is entirely practical. The emphasis of the book is on making medieval cookery accessible by enabling today's cooks to produce authentic medieval dishes with as much fidelity as possible. All the ingredients are readily available; where some might prove difficult to find, suitable substitutes are suggested. While modern ingredients which did not exist in the Middle Ages have been excluded (corn starch, for example), modern time and energy saving appliances have not. Authenticity of composition, taste, and appearance are the book's main concern. [+]Unlike any other published book of medieval recipes, Pleyn Delit is based on manuscript readings verified by the authors. When this was not possible, as in the case of the Arabic recipes, the best available scholarly editions were used. The introduction provides a clear explanation of the medieval menu and related matters to bring the latest medieval scholarship to the kitchen of any home. Pleyn Delit is a recipe book dedicated to pure delight - a delight in cooking and good food.
Edition: Unabridged
Publication date: 2008-08
Dewey code: 947
List Price: $59.99
Price: $59.99
Review The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice: Library Edition / Playaway:The smell of sweet cinnamon on your morning oatmeal, the gentle heat of gingerbread, the sharp piquant bite from your everyday peppermill. The tales these spices could tell: of lavish Renaissance banquets perfumed with cloves, and flimsy sailing ships sent around the world to secure a scented prize; of cinnamon-dusted custard tarts and nutmeg-induced genocide; of pungent elixirs and the quest for the pepper groves of paradise. The Taste of Conquest offers up a riveting, globe-trotting tale of unquenchable desire, fanatical religion, raw greed, fickle fashion, and mouthwatering cuisine–in short, the very stuff of which our world is made. In this engaging, enlightening, and anecdote-filled history, Michael Krondl, a noted chef turned writer and food historian, tells the story of three legendary cities–Venice, Lisbon, and Amsterdam–and how their single-minded pursuit of spice helped to make (and remake) the Western diet and set in motion the first great wave of globalization. In the sixteenth and seventeenth centuries, the world’s peoples were irrevocably brought together as a result of the spice trade. Before the great voyages of discovery, Venice controlled the business in Eastern seasonings and thereby became medieval Europe’s most cosmopolitan urban center. Driven to dominate this trade, Portugal’s mariners pioneered sea routes to the New World and around the Cape of Good Hope to India to unseat Venice as Europe’s chief pepper dealer. Then, in the 1600s, the savvy businessmen of Amsterdam “invented” the modern corporation–the Dutch East India Company–and took over as spice merchants to the world. Sharing meals and stories with Indian pepper planters, Portuguese sailors, and Venetian foodies, Krondl takes every opportunity to explore the world of long ago and sample its many flavors. The spice trade and its cultural exchanges didn’t merely lend kick to the traditional Venetian cookies called peverini, or add flavor to Portuguese sausages of every description, or even make the Indonesian rice table more popular than Chinese takeout in trendy Amsterdam. [+]No, the taste for spice of a few wealthy Europeans led to great crusades, astonishing feats of bravery, and even wholesale slaughter. As stimulating as it is pleasurable, and filled with surprising insights, The Taste of Conquest offers a fascinating perspective on how, in search of a tastier dish, the world has been transformed.
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Dutch Ovens Chronicled: Their Use in the United States, Tempeh Production: A Craft and Technical Manual (Soyfoods Production, No. 3), La Rive: The Taste of Amstel, Miriam's Cookbook (Bender, Carrie, Miriam's Journal.), Imperial Mongolian Cooking: Recipes from the Kingdoms of Genghis Khan, Sarajevo's Home Cooking, English Food, The Old World Kitchen (Common Reader Editions), The Belgian Cook-Book, Vega Sicilia (Fondos Distribuidos), The Best of Croatian Cooking (Hippocrene International Cookbooks), EUROPEAN PEASANT COOKERY, The Best of Czech Cooking (Hippocrene International Cookbooks), Ralph's Italian Restaurant, 100 Years and 100 Recipes, The Art of Cookery in the Middle Ages, Greek Food: An Affectionate Celebration of Traditional Recipes, The Best of Slovak Cooking (New Hippocrene Original Cookbooks), Gourmet Ireland, Pleyn Delit: Medieval Cookery for Modern Cooks, The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice: Library EditionTop headlines: U.S. chef selling oodles of noodles in Tokyo: Originally a Chinese recipe of broth, noodles and various toppings, ramen is a culinary delight close to the hearts of most Japanese. 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