Creator: Valerie Wood
Publication date: 1996-07
Review Mrs Scryven's Yorkshire Pye / Hutton Press Ltd:
Creator: Judith Ferguson
Edition: n.e.
Publication date: 1991-06
Review Spanish Cooking / Tiger Books:
Edition: New Ed
Publication date: 1993-11
Review The Taste of France / Hamlyn:
Publication date: 2003-08-18
Dewey code: 641.59763
List Price: $29.95
Price: $49.99
Review Fine Dining Louisiana Style / Quail Ridge Press:Over 370 recipes from 122 Louisiana chefs, restaurants and bed and breakfast inns found in 56 cities and towns all over the state. Included are restaurants owned by world-famous TV chef Emeril Lagasse, nationally known chef and author Paul Prudhomme and Louisiana's only two French master chefs, Michel Marcais and Rene Bajeaux. Arranged by areas, this guide is a great traveling companion to find the most unique dining experiences in Louisiana.
Authors
- Anne Wilbraham
- J.C. Drummond
Edition: New Ed
Publication date: 1991-08-08
Review The Englishman's Food: Five Centuries of English Diet / Pimlico:
Creator: Mascha Kauka
Edition: 3rd
Publication date: 2002-12-16
Dewey code: 641.59861
List Price: $75.00
Price: $49.96
Review El Sabor de Colombia / Villegas Editores:Sobre el telón de fondo de las tradiciones de un pueblo se destacan nítidamente las imágenes de la fiesta, del banquete y de la celebración. No hay acontecimiento festivo o celebravtivo que no gire en torno a los buenos platos, a la mesa ricamente servida, al apetito por las delicias de una buena comida. Incluso se ha visto muchas veces la fiesta como pretexto para sentarse a la mesa. Si bien mientras aquélla discurre, el atareado ir y venir en la cocina revela otra actividad: la paciente, sabia y atenta mezcla de los ingredientes; la preparación de la comida, el cuidado de las proporciones, el balance do los sabores y la vigilancia de los platos sobre el fuego. Es que sin duda el hecho de reunirse en familia o en grupo en torno a la comida da paso a uno de los más antiguos ritos de toda cultura y de toda civilización. Es también una manera de observar la evolución del carácter social y local, y establecer las diferencias de cada raza, región y clima. Colombia, por su variedad geográfica y cultural, posee un amplio repertorio culinario. Heredera, como se sabe, de la tradición indígena, se mezcla en la Conquista con el recetario español, se complementa con el africano y se enriquece con el de las inmigraciones de los siglos XIX y XX. Así evoluciona con el tiempo, hasta llegar a crear un recetario que la tradición ya ha consagrado. La cocina local se va definiendo por los elementos que el suelo provee y por aquello que el clima hace propicio. [+]La infinita variedad de especias, frutos, verduras, legumbres y carnes, que constituye la despensa de cada zona, se traduce, mediante el fuego de la cocina, en una riqueza de sabores característicos de la región, que la hace diferente de las otras. Este libro presenta lo más destacado del recetario popular colombiano, lo más significativo de su cultura gastronómica, por las combinaciones a que da lugar, por los acompañamientos, por la manera como son presentados e incluso, por la forma de ser servidos. Los platos que aquí se muestran pertenecen a las ocho regiones culturales en las que se ha dividido el país para efectos de este libro, las cuales se han seleccionado luego de una amplia investigación. Las recetas han sido precisadas en sus tiempos y cantidades, mediante su elaboración, y representam lo mejor de esa sabiduría culinaria puesta a prueba a lo largo de las generaciones y que hoy constituye un elemento fundamental de nuestra cultura. Es la comida para las grandes ocasiones, para las celebraciones familiares, la expresión du una cierta abundancia, y el gusto particular que se encuentra plasmado en toda cultura gastronómica. Las hermosas imágenes que reproduce esta obra, y que en su mayoría corresponden a su recetario, nos muestran los platos en el momento de su preparación y, en algunos casos, listos para ser servidos. Sin embargo, este libro no pretende ser solamente un libro de cocina, ya que a través du sus textos y de su fotografía complementaria podemos apreciar la belleza y las diferencias culturales de las distintas zonas geográficas del país y de sus habitantes. Y es justamente lo que "El sabor de Colombia" celebra y divulga, con el claro propósito de prolongar más allá de los límites de cada región, la diversidad inagotable de la riqueza cultural, de la variedad de la comida y de la gracia de las gentes de Colombia.
Creator: Carole Herd
Publication date: 2005-06
Review A Taste of Tain: From the Highlands of Scotland / Tain Gala Association:
Publication date: 1980
Review Dr. Chan's Chinese diet / Chan's Corp:
Creator: Karen A. Franck
Publication date: 2003-01-27
Dewey code: 720
Price: $50.00
Review Food + Architecture (Architectural Design) / Academy Press:Much of the built world is designed around food; for storing, producing, transporting, selling, serving and eating. We recognise the regeneration of a neighbourhood through its new cafes, restaurants and grocery shops. This title features new restaurants in London, New York, Sydney and Tokyo; the design of markets; provocative essays by architects, historians, and social scientists; and interviews with designers and entrepreneurs.
Publication date: 2009-03-30
Dewey code: 641.59822
List Price: $49.95
Price: $49.95
Review Food Culture in the Mediterranean (Food Culture around the World) / Greenwood Press:Food that originated from the Mediterranean area is incredibly popular. Pasta, pizza, gyros, kebab, and falafel can be found just about everywhere. Many people throughout the world have a good idea of what Mediterranean cuisine and diet are all about, but they know less about the entire food culture of the region. This one-stop source provides the broadest possible understanding of food culture throughout the region, giving a variety of examples and evidence from the southern Mediterranean or North Africa (Morocco, Algeria, Tunisia, Libya, and Egypt), the Western Mediterranean or European side of the Mediterranean (Spain, France, Italy, and the French and Italian islands), to the eastern Mediterranean or Levant (Greece, Turkey, Syria, Lebanon, and Israel). The Mediterranean region region is home to three of the world's major religions, and for centuries, the Mediterranean Sea has been an invitation to trade, travel, conquest, and immigration. Where different cultures, beliefs, and traditions mix there is always volatility and tension, but there is also great energy. Understanding the food culture in the Mediterranean is one way readers can see how people of different regions come together, share ideas and information to create new dishes, meals, traditions, and forms of sociability. This volume answers questions such as Do people in the Mediterranean still eat the "Mediterranean Diet" or do they eat "American style"? Why is it that the same ingredients can be prepared in so many different ways, even in the same country? Why would cooks take the time to make foods like zucchini, lentils, or figs into dozens of different dishes? How and why do religious rituals differ regarding food preparation? What do Jews, Muslims, and Christians eat on religious holidays? Do people eat out or eat at home? Why is hospitality so important to Mediterranean people and what do they do to demonstrate hospitality and good will through the preparation and serving of meals?.
Publication date: 2000-10
Dewey code: 641
List Price: $19.95
Price: $121.16
Review Bills: Breakfast, Lunch + Dinner / Whitecap Books:Renowned Australian chef Bill Granger takes readers on a culinary journey through Sydney, one of the world's most vibrant cities. Featuring the fresh ingredients and exotic flavours that are the hallmark of Sydney's adventurous food culture, this book contains recipes such as Green Papaya Salad and Spring Onion Pancake with Gravlax, menu favourites at Bill's celebrated restaurants: bills and bills two. This book also features dynamic photographs and engaging essays that guide readers through local markets and hot dining spots. Bills Breakfast, Lunch and Dinner is guaranteed to be a hit with cooks and armchair travelers.
Publication date: 1997-11
Review A Guide to Good Food in the Westcountry / Halsgrove:
Publication date: 1989-12
Price: $65.00
Review Japanese Cooking / Hyperion Books:
Publication date: 2000-10
Dewey code: 641
Price: $17.95
Review El Libro De Oro De LA Cocina Arabe / Florentinas:
Creator: Miranda Gray
Publication date: 2006-09-30
Dewey code: 641
List Price: $50.00
Price: $50.00
Review The Centaur's Kitchen: A Book of French, Italian, Greek & Catalan Dishes for Ships' Cooks on the Blue Funnel Line / Prospect Books (UK):Patience Gray's "Honey from a Weed is a modern classic of the kitchen. Her "Plats du Jour, published in 1957 by Penguin Books, was an important step in the re-eduication of British cooks after the Second World War. The book here published is the text of a full set of instructions which she provided in 1964 at the behest of the proprietors for the cooks of the Blue Funnel Line, an important Liverpool shipping line working mostly in Asian waters. The recipes which she so elegantly provides are redolent of Mediterranean and French cookery in the 1950s and 1960s and are a wonderful antidore to all the free-range fusion styles that seem current today. The whole is beautifully illustrated with 'mythical' paintings by the artist Miranda Gray: the theme is determined by Blue Funnel's custom of naming all their shops after Greek mythical figures.
Publication date: 2003-06
Review Simple Indian (Quick & Easy) / Parragon Book Service Ltd:
Publication date: 1998-09-17
Price: $60.23
Review Lorenza's Antipasti / Pavilion Books:In this comprehensive, illustrated guide Lor enza not only shows us how to make delicious antipasti using a wide range of fresh authentic ingredients, but also teach es us how to serve them and how to eat them. '.
Creator: Jason Lowe
Publication date: 1998-10-23
Review Gammon and Spinach and Other Recipes / Macmillan:
Creator: Mick Hales
Edition: 2nd
Publication date: 2000-11
Review Myrtle Allen's Cooking at Ballymaloe House / Gill & Macmillan Ltd:Myrtle Allen's restaurant at Ballymaloe House, a Georgian manor-turned-hotel in South West Ireland, has won awards from Michelin and Egon Ronay's Luca guide. The chef, Allen, established its reputation by reviving traditional Irish dishes, such as Irish stew, dingle pie and Irish apple cake. Devided into chapters on appetizers, soups, fish, meat, vegetables, salads, desserts and breads, this book includes 100 recipes. Myrtle Allen's Cooking at Balymaloe House, first published in 1990 and now reissued, is a modern classic. Written by the proprietor and chef of Ireland's most famous guesthouse, the book presents a farm-fresh cuisine miles removed from the common notion of Irish cooking as savorless or indelicate. Most especially, it offers the voice, recollections, and culinary wisdom of a woman who has seen and understood much since she and her husband bought Balymaloe House in 1947. Cooks of all kinds will delight in Allen's observations (of her refusal to put carrots in a traditional Irish stew: "As this is a folk dish, I feel that the common practice carries its own authority") and hasten to try such recipes as Lettuce and Mint Soup, Baked Rainbow Trout in Spinach Sauce, and Beef with Stout. Chapters explore soups and starters through breads, desserts, and drinks, and offer 100 or so accessible recipes for everyday and special-occasion dining. Present are traditional Irish favorites, including Dingle pies (a spiced mutton dish), Colcannon (potatoes mashed with cabbage), and brown soda bread, as well as the likes of Danish Liver Paté, Mussels with Mayonnaise, and Turnedos with Mushrooms. Readers with a sweet tooth will want to try Allen's Almond Meringue Gâteau with Chocolate and Rum Cream and Blackberry Sorbet, and an exemplary trifle featuring almonds, cherries, and angelica. [+]Illustrated with color photos throughout, the book is a cook's treasure with delightful, sometimes provocative thought. -Arthur Boehm.
Publication date: 2003-02
Review Simple Chinese (Quick & Easy) / Parragon Book Service Ltd:
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Mrs Scryven's Yorkshire Pye, Spanish Cooking, The Taste of France, Fine Dining Louisiana Style, The Englishman's Food: Five Centuries of English Diet, El Sabor de Colombia, A Taste of Tain: From the Highlands of Scotland, Dr. Chan's Chinese diet, Food + Architecture (Architectural Design), Food Culture in the Mediterranean (Food Culture around the World), Bills: Breakfast, Lunch + Dinner, A Guide to Good Food in the Westcountry, Japanese Cooking, El Libro De Oro De LA Cocina Arabe, The Centaur's Kitchen: A Book of French, Italian, Greek & Catalan Dishes for Ships' Cooks on the Blue Funnel Line, Simple Indian (Quick & Easy), Lorenza's Antipasti, Gammon and Spinach and Other Recipes, Myrtle Allen's Cooking at Ballymaloe House, Simple Chinese (Quick & Easy)Top headlines: Expecting parents: What is a doula?: Greek for "a woman who serves," a doula can help comfort, inform and encourage a laboring woman, satisfying needs that hospital staff and family can't always tend to. Find out how a doula might fit into your birth experience. ›16:57 John McCain fights back vs. Jackson Browne: John McCain may have lost the presidential election to Barack Obama, but his campaign seems absolutely determined not to lose to Jackson Browne. ›14:10 FDA opens first office in China for inspections: U.S. officials opened the first overseas Food and Drug Administration office in Beijing on Wednesday as they gear up for a long battle to ensure the quality of food, drug and feed imports from China. ›18:22 19 Nov, Wed Cool Cars We Miss: Gone but not forgotten—a shortlist of cars we loved and still miss. ›07:00 18 Oct, Thu FDA panel: Superbug-fighting antibiotic is safe: Federal health advisers said an antibiotic developed by Theravance appears safe and effective for fighting "superbug" bacteria, despite potential risks for pregnant women. ›20:15 19 Nov, Wed Napolitano eyed for Homeland Security: An early Barack Obama supporter from the southwestern part of the country, the former Arizona attorney general is a leading contender for the job of secretary of homeland security. ›22:42 WHO: More research on foodborne ills needed: Foodborne diseases appear to be on the rise in both rich and poor countries, the World Health Organization (WHO) said on Thursday. ›18:20 Get an early jump on ski season: It's beginning to look a lot like ski season. 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Travel to the Ends of the Earth: Have Matt, Meredith, Ann and Al inspired you to embark on a globe-trotting adventure of your own? Here, Travel + Leisure magazine offers advice on the cheapest and best ways to get to Belize, Iceland, Australia and Mount Kilimanjaro. ›15:31 19 Nov, Wed Video: Video: Chatting with Enrique Iglesias: If you're curious about older women who love younger men, E-mail us! ›22:14 18 Nov, Tue Slide show: Slide show: Fangs for the memories: From the silent classic "Nosferatu" to the romantic chiller "Twilight," screen vampires seem to just keep coming back. ›20:26 19 Nov, Wed Dead teen's Web behavior a focus in trial: The mother of a Missouri girl who committed suicide after being targeted by an Internet hoax testified Thursday that she was unaware that her daughter had posed as an 18-year-old online. ›23:58 Tastemakers have high hopes for Michelle Obama: Nov. 19: The Latin superstar talks to TODAYshow.coms Sara Haines about his music career, being the son of a famous musician and what he would be doing if he wasn't singing. You may be surprised by his answers!(Today Show) ›21:50 18 Nov, Tue Bum nominations hard to avoid, history shows: No matter how careful he is, sooner or later President-elect Barack Obama is likely to make a bum nomination or two. ›19:36 Brazil cops blame 10 for deadly air crash: A police investigation found that 10 government and airline officials were to blame for Brazil's worst air disaster, saying they failed to properly train pilots, authorities said Wednesday. ›13:18 |
