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Author : Mary Ellen Snodgrass
Publisher : Routledge
Page : 1146 pages
File Size : 50,7 Mb
Release : 2004-12-29
Category : Cooking
ISBN : 9781135455729
First published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.
Author : Elinor Hutton
Publisher : Hachette UK
Page : 461 pages
File Size : 41,5 Mb
Release : 2020-10-06
Category : Cooking
ISBN : 9780762497300
The ultimate reference book for home cooks, seasoned chefs, and everyone in between, The Encyclopedia of Kitchen Tools guides readers through the history, practical uses, design features, and storage and maintenance requirements of each of the tools living in their kitchen cabinets. Whether you're a home cook pondering the difference between a cookie sheet and a baking pan (one of life's great questions), or a professional chef wondering whether you should sharpen your knives with a whetstone, a honing rod, or an electric sharpener, The Encyclopedia of Kitchen Tools has the answers you're looking for. Ranging from knives and spatulas, ladles and tongs, to Dutch ovens and crock pots, citrus reamers and zesters, The Encyclopedia of Kitchen Tools offers you a chance to reconsider all of the kitchen accessories you've accumulated over the years, as well as the opportunity to encounter some new tools for the first time. With additional sidebars discussing a wide variety of topics including the history of elaborate table settings, the best types of cocktail strainers (yes, there's more than one), the cleanliness of salt pigs, and the best ways to care for cast iron, The Encyclopedia of Kitchen Tools is the new, must-have reference bible for active cooks and armchair chefs alike.
Author : Harold McGee
Publisher : Unknown
Page : 884 pages
File Size : 47,9 Mb
Release : 2004
Category : Cookery
ISBN : 0340831499
A blend of chemistry, history and anecdote that renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks.
Author : Anonymous
Publisher : Alpha Edition
Page : 0 pages
File Size : 40,9 Mb
Release : 2021-08-28
Category : Electronic
ISBN : 9356379270
The Kitchen Encyclopedia, a classic since it was first published. Has been considered important throughout the human history, and so that this work is never forgotten we have made efforts in its preservation by republishing this book in a modern format for present and future generations. This whole book has been reformatted, retyped and designed. These books are not made of scanned copies and hence the text is clear and readable.
Author : Melanie Byrd,John P. Dunn
Publisher : Bloomsbury Publishing USA
Page : 1137 pages
File Size : 47,5 Mb
Release : 2020-12-02
Category : Cooking
ISBN : 9798216066262
From the prehistoric era to the present, food culture has helped to define civilizations. This reference surveys food culture and cooking from antiquity to the modern era, providing background information along with menus and recipes. Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history, with food central to social gatherings, celebrations, religious functions, and other aspects of daily life. This book surveys the history of cooking from the ancient world through the modern era. The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world. Each volume includes a chronology, historical introduction, and topical chapters on foodstuffs, food preparation, eating habits, and other subjects. Sections on particular civilizations follow, with each section offering a historical overview, recipes, menus, primary source documents, and suggestions for further reading. The work closes with a selected, general bibliography of resources suitable for student research.
Author : Melanie Byrd Hollar,John P. Dunn
Publisher : Greenwood
Page : 128 pages
File Size : 40,9 Mb
Release : 2020-11
Category : Electronic
ISBN : 1440847975
Author : Mary Ellen Snodgrass
Publisher : Routledge
Page : 684 pages
File Size : 40,8 Mb
Release : 2004
Category : Cooking
ISBN : 1579583806
First published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.
Author : Scott Cunningham
Publisher : Llewellyn Worldwide
Page : 220 pages
File Size : 54,6 Mb
Release : 2012-04-08
Category : Body, Mind & Spirit
ISBN : 9780738717111
There's a reason caviar has a reputation as a love food, but a little vanilla or peppermint can work wonders too! You'll savor mushrooms like never before after experiencing their intuitive-raising effects, and a munch of celery will resonate with new meaning as it boosts your sexual desire and psychic awareness. Virtually any item in your pantry can be used for personal transformation. From artichokes to kidney beans to grape jelly, food contains specific magical energies you can harness for positive results. This encyclopedia of food magic offers twenty-seven of Scott Cunningham's favorite recipes. Magical menus for more than ten desired goals including love, protection, health, money, and psychic awareness are provided as well. This commemorative edition also presents special features and articles celebrating Scott Cunningham's remarkable life.
Author : Favorite Recipes Press
Publisher : Favorite Recipes Press (FRP)
Page : 0 pages
File Size : 49,9 Mb
Release : 1986
Category : Cooking, American
ISBN : 0871972115
There is simply nothing else like it: The Illustrated Encyclopedia of American Cooking includes ingredients from abalone to zucchini. Each featured ingredient has information on the history, origin, availability, buying, storing preparation, serving and recipes - more than 5,000 recipes in all. The definitive reference book for home kitchens, this encyclopedia has sold more than half a million copies and is the reference book for every American Kitchen.
Author : Oretta Zanini De Vita
Publisher : Univ of California Press
Page : 398 pages
File Size : 53,8 Mb
Release : 2019-09-17
Category : Cooking
ISBN : 9780520322752
Illustrated throughout with original drawings by Luciana Marini, this will bethe standard reference on one of the world's favorite foods for many years tocome, engaging and delighting both general readers and food professionals.
Author : Experts from Dole Food Experts from Dole Food Company,Experts from The Mayo Experts from The Mayo Clinic,Experts from UCLA Center for Experts from UCLA Center for H
Publisher : Elsevier
Page : 529 pages
File Size : 53,5 Mb
Release : 2002-01-13
Category : Technology & Engineering
ISBN : 9780080530871
The Encyclopedia of Foods: A Guide to Healthy Nutrition is a definitive resource for what to eat for maximum health as detailed by medical and nutritional experts. This book makes the connection between health, disease, and the food we eat. The Encyclopedia describes more than 140 foods, providing information on their history, nutrient content, and medical uses. The Encyclopedia also describes the "fit kitchen", including the latest in food safety, equipment and utensils for preparing fit foods, and ways to modify favorite recipes to ensure health and taste. Details healthy eating guidelines based on the RDA food pyramid Provides scientific basis and knowledge for specific recommendations Beautifully illustrated Extensive list of reliable nutrition resources Describes the fit kitchen from the latest in food safety to equipment and utensils for preparing fit foods to ways to modify favorite recipes to ensure health and taste
Author : François Fortin
Publisher : Unknown
Page : 696 pages
File Size : 49,6 Mb
Release : 1996-10-15
Category : Cooking
ISBN : STANFORD:36105025163630
The Visual Food Encyclopedia What does a tree tomato look like? What's the difference between a turnip and a rutabaga? Where does malanga come from? How do you trim an artichoke bottom? The Visual Food Encyclopedia answers all these food questions—and thousands more. The Visual Food Encyclopedia is the cook's companion in the market and the kitchen, illustrating and explaining everything other cookbooks assume you already know. It takes you by the hand and, with a no-nonsense approach, tells you how to look for freshness, when to buy each ingredient at its peak, how to store it once you get it home, and the best methods of preparation and cooking. This extensive guide covers more than 1,000 ingredients, including: 70 different kinds of vegetables 63 varieties of fruits 37 types of meat 62 species of fish 34 different cereals and grains 47 herbs, spices, and condiments 30 kinds of cheese and milk products Varieties of nuts and seeds, mushrooms, seaweed, sugars, fats and oils, and coffee and tea. In large part, the explaining is done with pictures, over 1,200 of them. The state-of-the-art computer images are so clear and richly colored, you'll want to eat the food right off the page. And because you just have to see how some things are done, like cutting a chicken into serving pieces, basic tecniques are clearly illustrated with original step-by-step photographs. This unique book doesn't ignore health concerns either. All the entries include nutritional highlights. A glossary of terms along with a comprehensive index of the technical and most commonly known names for each entry are provided at the end of the book. Plus, while this is an encyclopedia, not a cookbook, serving ideas and traditional recipes using selected ingredients are featured. From the novice cook to the experienced chef, there are timeless lessons to be learned from The Visual Food Encyclopedia.
Author : Joseph Gancel
Publisher : Forgotten Books
Page : 516 pages
File Size : 50,8 Mb
Release : 2017-11-27
Category : Cooking
ISBN : 0331563762
Excerpt from Gancel's Culinary Encyclopedia of Modern Cooking: The Most Complete and Concise Glossary Ever Compiled and Published, Over 8, 000 Recipes and 300 Articles; Alimentary, Hygienic, Diet and Household Recipes; Table Service, Order of Service of Wines, Market List, Etc A model kitchen is yet to be made. The architect or proprietor does not Wish to consult with competent culinary people. Of course, I speak for certain houses. When one sees the magnificent and gorgeous hotels and restaurants and then Visits the kitchens, which are mostly situated in basements, obscure and badly venti lated, it must be realized how an hygienic installation is necessary. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : Ken Albala
Publisher : Bloomsbury Publishing USA
Page : 1566 pages
File Size : 52,8 Mb
Release : 2011-05-25
Category : Social Science
ISBN : 9780313376276
This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been—and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume Food Cultures of the World Encyclopedia covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what astronauts eat and how they prepare for space travel as far as diet and nutrition are concerned. Each entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands.
Author : Mary Ellen Snodgrass
Publisher : Routledge
Page : 1882 pages
File Size : 54,6 Mb
Release : 2012-09-15
Category : Political Science
ISBN : 9781317451600
This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de' Medici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.