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HomeCooking, Food & Wine › Regional & International
Review Ici La Pr  / Essential Cuisine Publication date: 2002-03
Dewey code: 641
List Price: $65.00
Price: $289.00

Review Essential Cuisine / Ici La Pr:


Publication date: 1989-11
Dewey code: 363.1929
List Price: $90.00
Price: $266.20

Review Tofu As a Potentially Hazardous Food: Crisis or Opportunity? / Soyfoods Center:


Review Formac  / Les Salades: 40 Recettes Délicieuses pour la Maison (Flavours Cookbook Series) Creator: Julian Beveridge
Publication date: 1999-01-01

Review Les Salades: 40 Recettes Délicieuses pour la Maison (Flavours Cookbook Series) / Formac:

In this book you'll find a wonderful array of bright, exciting new salad recipes created by master chefs and adapted for your home kitchen. Among the recipes are innovative and imaginative creations such as Salad with Caramelized Fennel and Pear Jus, Salad of Asparagus, Artichokes and Crisp Prosciutto, and Salad of Sautéed Lobster with Lobster Oil Vinaigrette. Others offer variations on familiar ideas, such as Green Salad with Maple Walnut Vinaigrette, French Honey Salad, Crazy Bean Salad and Tropical Caesar Salad. These recipes look as great as they taste - and anyone can make them! Each recipe has been tested and adapted for home use. For presentation and serving ideas, full-colour photographs, shot on location, show the dishes just as they are served to guestsSalads: 40 Recipes for Fine Dining at Home is another volume in the tantalizing Flavours series of fully illustrated cookbooks.

Publication date: 1991-10-10

Review The French Cheese Book / Papermac:


Publication date: 1910

Review Mrs. Beeton's cookery books: New, enlarged & greatly improved editions / Ward, Lock:


Review Formac  / Summer Drinks: A collection of delicious non-alcoholic beveragesWith recipes from Canada's best cafes and restaurants Publication date: 2004-05-01

Review Summer Drinks: A collection of delicious non-alcoholic beveragesWith recipes from Canada's best cafes and restaurants / Formac:

This collection of more than 40 tantalizing and tasty non-alcoholic beverages presents both traditional and innovative refreshment. The recipes, from great Canadian cafes and restaurants across the country, demonstrate the creative approach taken by chefs and bartenders to serve mocktails, iced teas and coffees, fresh fruit shakes and original variations on punch and lemonade. It's a welcome - and a healthy - alternative to store-bought cold drinks. All the recipes have been tested and adapted for home use. They employ fresh ingredients, and cover a wide variety of drinks for picnics, parties, afternoon sipping or fine at-home dining. Recipes include variations on old favourites: Lemongrass Ginger Lemonade from The Dunes, Brackley Beach, PEI, Summer Fresh Tomato Juice from Rundles, Stratford, Lava Flow from The Teahouse Restaurant, Vancouver, and non-alcoholic Sangria from Chives Canadian Bistro, Halifax. Almost forgotten drinks, including Raspberry Vinegar and Ginger Beer can be re-discovered, while coffee lovers will find the secrets revealed of a great Iced Moccachino. The collection of recipes has something for everyone, with milkshakes and smoothies, spritzers and non-martinis.

Publication date: 1987-11-10
Dewey code: 641
Price: $29.95

Review A Field Guide to Reptiles and Amphibians of Texas / Gulf Pub Co:


Publication date: 2008-09
Price: $286.25

Review Hog and Hominy: Soul Food from Africa to America / Columbia University Press:

Frederick Opie's culinary history is an insightful portrait of the social and religious relationship between people of African descent and their cuisine. Beginning with the Atlantic slave trade and concluding with the Black Power movement of the 1960s and 1970s, Opie composes a global history of African American foodways and the concept of soul itself, revealing soul food to be an amalgamation of West and Central African social and cultural influences as well as the adaptations blacks made to the conditions of slavery and freedom in the Americas. Soul is the style of rural folk culture, embodying the essence of suffering, endurance, and survival. Soul food comprises dishes made from simple, inexpensive ingredients that remind black folk of their rural roots. Sampling from travel accounts, periodicals, government reports on food and diet, and interviews with more than thirty people born before 1945, Opie reconstructs an interrelated history of Moorish influence on the Iberian Peninsula, the African slave trade, slavery in the Americas, the emergence of Jim Crow, the Great migration, the Great Depression, and the Civil Rights and Black Power movements. His grassroots approach reveals the global origins of soul food, the forces that shaped its development, and the distinctive cultural collaborations that occurred among Africans, Asians, Europeans, and Americans throughout history. Hog and Hominy traces the class- and race-inflected attitudes toward black folk's food in the African diaspora as it evolved in Brazil, the Caribbean, the American South, and such northern cities as Chicago and New York, mapping the complex cultural identity of African Americans as it developed through eating habits over hundreds of years.

Review Opt Art  / The Culinary Chronicle Creator: Bruno Hausch
Publication date: 1997

Review The Culinary Chronicle / Opt Art:


Edition: Cards
Publication date: 1995-06-08
Dewey code: 641
Price: $13.00

Review France the Beautiful Cookbook: Notecards / HarperCollins:

A collection of blank notecards that offers a lovely way to send personalized greetings and thoughtful gifts.

Review Xlibris Corporation  / Ralph's Italian Restaurant, 100 Years and 100 Recipes
Authors
  • Jimmy, Jr. Rubino
  • Ted Taylor
  • Ted Taylor
  • Jr. Jimmy Rubino
Edition: 1st
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: 2000-01-03

Review New Indian Cooking / Lorenz Books:


Review Reed Mitchel Beazley  / A Wine & Food Guide to the Loire Publication date: 1997-08
Price: $51.20

Review A Wine & Food Guide to the Loire / Reed Mitchel Beazley:

Veuve Clicquot-Wine Book of the Year Winner of the Julia Child Award Winner of the James Beard Award Here, finally, is the first comprehensive guide to the five wine regions of the Loire. It is written with passion, understanding, and authority. Friedrich explores the Loire's sixty-odd appellations, explaining each one's history, soils, climate, and vintners. The author rates over six hundred wineries, giving tasting notes and lively sketches of the individual producers. Friedrich describes the food traditions of each of the five regions-the Nantais, Anjou and Saumur, Touraine, the Sancerrois, and the Auverngne, introducing fishermen, charcutiers, cheesemakers, and farmers. There are maps, a glossary, and wine itineraries for travelers. It will remain a classic well into the twenty-first century.

Publication date: 1998-07
Dewey code: 641
List Price: $16.95
Price: $295.95

Review From Joyce's Kitchen / Professional Business:


Publication date: 2007-08-07
Dewey code: 641
Price: $9.99

Review The Yan Can Cook Book: More than 200 Authentic Chinese Recipes / Gramercy:

This comprehensive compendium of over 200 carefully tested recipes, charmingly illustrated with diagrams, drawings, cartoons, and photographs, is sure to whet anyone's appetite. There are sections on how to use the wok and its accessories, how to make tofu, how to create beautiful Chinese garnishes, a lesson on using chopsticks, and much more! Recipes include:• Porcupine Meatballs• Homemade Plum Sauce• Drunk Duck Fruity-Flavored Casserole• Spicy Szechwan Sauteed Pork• Buddhist Vegetarian Delight.

Review New Holland Publishers,  / Low Carb Chinese Cooking Publication date: 2005-07-30
Dewey code: 641
List Price: $19.95
Price: $246.50

Review Low Carb Chinese Cooking / New Holland Publishers,:

Low Carb Chinese Cooking combines one of the oldest and most popular cuisines in the world with an equally popular method of weight control - the low carbohydrate diet. All of Charmaine Solomon's recipes are the result of painstaking research and evaluation of recipes, and her books have become household works of reference for anyone who loves to cook.

Publication date: 1999-05
Dewey code: 641.5977

Review The Blue Ribbon Country Cookbook: The New Standard of Midwest Cooking, With over 1000 Recipes and 100 Techniques / Clarkson Potter:


Publication date: 1983-11
Price: $16.95

Review The Cuisine of California / Jeremy P. Tarcher:

Chronicle Books is proud to bring back this beloved cookbook, as user-friendly as it is inspiring. Diane Worthington is a leader in the cooking style known as California cuisine. Trained at the Cordon Bleu, she distills her expert knowledge of European and American culinary traditions into a way of cooking and a range of mouthwatering dishes that are at once innovative and classical. Using time-honored techniques and unexpected ingredients, the focus is on freshness and flavor, bringing California cuisine to home kitchens everywhere. A book that readers swear by, with a fresh new jacket, The Cuisine of California is back by overwhelming demand. More than 100,000 copies of Diane Rossen Worthington's Cuisine of California have been sold since its release in 1983. In the ensuing years, the flavors and style of California cooking (a. k. a. nouvelle cuisine) have permeated the nation's eating habits, influencing everything from the products stocked on supermarket shelves, to the popularity of fish and seafood, to the greater availability of vegetarian entrées. [+]
And the United States is a healthier nation because of it. Now, the cookbook that helped launch a national trend toward fresh ingredients and scaled-down portions (few of us need lumberjack-size servings anymore) is available in a new edition with the original, time-tested recipes. Generally speaking, this is not family fare: Grilled Lobster with Garlic Butter best serves two, as suggested. As before, all the recipes include recommendations for the ideal California wine to enhance the flavor of the food (a Napa Valley chardonnay with lots of body, fruit, and oak with the lobster). Steamed Sea Bass and Fresh Spinach with Cabernet Sauvignon Sauce goes well with "one of the lighter, silkier versions" of cabernet sauvignon, naturally. A compact book printed with a modern aesthetic and fairly light, curvaceous fonts, Cuisine of California is for more advanced or adventurous cooks and those who entertain regularly. Most of the recipes are for four to six servings. -Brenda Pittsley.

Review Christos Terzopoulos  / A Taste of Crete (Original Recipes) Publication date: 2001-04
Dewey code: 641
List Price: $10.95
Price: $289.92

Review A Taste of Crete (Original Recipes) / Christos Terzopoulos:


Review Cook's Illustrated  / Cook's Illustrated Best Recipe Boxed Set: The Best Recipe, The Best Recipe: Grilling & Barbecue and The Best Recipe: Soups & Stews Creator: Cook's Illustrated Magazine
Publication date: 2002-10
Dewey code: 641
List Price: $89.95
Price: $271.04

Review Cook's Illustrated Best Recipe Boxed Set: The Best Recipe, The Best Recipe: Grilling & Barbecue and The Best Recipe: Soups & Stews / Cook's Illustrated:


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Models & Brands:
Essential Cuisine, Tofu As a Potentially Hazardous Food: Crisis or Opportunity?, Les Salades: 40 Recettes Délicieuses pour la Maison (Flavours Cookbook Series), The French Cheese Book, Mrs. Beeton's cookery books: New, enlarged & greatly improved editions, Summer Drinks: A collection of delicious non-alcoholic beveragesWith recipes from Canada's best cafes and restaurants, A Field Guide to Reptiles and Amphibians of Texas, Hog and Hominy: Soul Food from Africa to America, The Culinary Chronicle, France the Beautiful Cookbook: Notecards, Ralph's Italian Restaurant, 100 Years and 100 Recipes, New Indian Cooking, A Wine & Food Guide to the Loire, From Joyce's Kitchen, The Yan Can Cook Book: More than 200 Authentic Chinese Recipes, Low Carb Chinese Cooking, The Blue Ribbon Country Cookbook: The New Standard of Midwest Cooking, With over 1000 Recipes and 100 Techniques, The Cuisine of California, A Taste of Crete (Original Recipes), Cook's Illustrated Best Recipe Boxed Set: The Best Recipe, The Best Recipe: Grilling & Barbecue and The Best Recipe: Soups & Stews

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