Regional Cuisines of Medieval Europe: A Book of Essays, Adamson Melitta Weiss, Adamson Melitta Weiss
Автор: Nenes Michael F. Название: American Regional Cuisine ISBN: 1118523962 ISBN-13(EAN): 9781118523964 Издательство: Wiley Рейтинг: Цена: 13773.00 р. Наличие на складе: Поставка под заказ.
Описание: American Regional Cuisine, Third Edition combines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. Its menu-driven approach makes this book unique in the marketplace, providing unparalleled value to culinary-arts students.
Автор: Laudan Rachel Название: Cuisine and Empire: Cooking in World History ISBN: 0520286316 ISBN-13(EAN): 9780520286313 Издательство: Wiley Рейтинг: Цена: 3960.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Probing beneath the apparent confusion of dozens of cuisines, this book shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. It emphasizes how cooking turns farm products into food.
Описание: Explores Kentucky`s history through its changing food culture, beginning with Lettice Bryan`s The Kentucky Housewife. Kentucky`s Cookbook Heritage is a journey through the history of the commonwealth, showcasing the shifting priorities and innovations of the times.
Описание: "An indispensable cookbook." - Jeffrey Steingarten, Vogue When Paula Wolfert's The Cooking of Southwest France was first published in 1983, it became an instant classic. This award-winning book was praised by critics, chefs, and home cooks alike as the ultimate source of recipes and information about a legendary style of cooking. Wolfert's recipes for cassoulet and confit literally changed the American culinary scene. Confit, now ubiquitous on restaurant menus, was rarely served in the United States before Wolfert presented it. Now, twenty-plus years later, Wolfert has completely revised her groundbreaking book. In this new edition, you'll find sixty additional recipes - thirty totally new recipes, along with thirty updated recipes from Wolfert's other books. Recipes from the original edition have been revised to account for current tastes and newly available ingredients; some have been dropped. You will find superb classic recipes for cassoulet, sauce perigueux, salmon rillettes, and beef daube; new and revised recipes for ragouts, soups, desserts, and more; and, of course, numerous recipes for the most exemplary of all southwest French ingredients - duck - including the traditional method for duck confit plus two new, easier variations. Other recipes include such gems as Chestnut and Cepe Soup With Walnuts, magnificent lusty Oxtail Daube, mouthwatering Steamed Mussels With Ham, Shallots, and Garlic, as well as Poached Chicken Breast, Auvergne-Style, and the simple yet sublime Potatoes Baked in Sea Salt. You'll also find delicious desserts such as Batt Cake With Fresh Pears From the Correze, and Prune and Armagnac Ice Cream. Each recipe incorporates what the French call a truc, a unique touch that makes the finished dish truly extraordinary. Evocative new food photographs, including sixteen pages in full color, now accompany the text. Connecting the 200 great recipes is Wolfert's unique vision of Southwest France. In sharply etched scenes peopled by local characters ranging from canny peasant women to world-famous master chefs, she captures the region's living traditions and passion for good food. Gascony, the Perigord, Bordeaux, and the Basque country all come alive in these pages. This revised edition of The Cooking of Southwest France is truly another Wolfert classic in its own right.
Автор: Farrer Название: The Globalization of Asian Cuisines ISBN: 1137522283 ISBN-13(EAN): 9781137522283 Издательство: Springer Рейтинг: Цена: 11179.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book provides a framework for understanding the global flows of cuisine both into and out of Asia and describes the development of transnational culinary fields connecting Asia to the broader world. Individual chapters provide historical and ethnographic accounts of the people, places, and activities involved in Asia`s culinary globalization.
Автор: The Art Institu Название: American Regional Cuisine 2e (Unbranded) ISBN: 0471790842 ISBN-13(EAN): 9780471790846 Издательство: Wiley Рейтинг: Цена: 32154.00 р. Наличие на складе: Поставка под заказ.
Описание: Discusses the history, culture, and evolutiono f the different cuisines in each region of America Only book that is organized by region of the U.S. 250 total recipes from eleven regional culinary traditions One of the few books in this topic area that is appropriate for the culinary student Well-known chefs and restaurateurs introduce the cuisine of each region Establishes a cultural and historical context and describes the indigenous ingredients, unusual techniques, and special touches that give each style of cooking its unique signature
Автор: Ashkenazi Название: The Essence of Japanese Cuisine ISBN: 0415759935 ISBN-13(EAN): 9780415759939 Издательство: Taylor&Francis Рейтинг: Цена: 8573.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This text explores Japan through the topic of cuisine, it reflects on the social and cultural side of Japanese cuisine and examines how Japanese culture has been effected by food.
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