The Fannie Farmer Cookbook

Author: Marion Cunningham

Publisher: Alfred a Knopf Incorporated

ISBN: 0679450815

Category: Cooking

Page: 874

View: 4106

Features nearly two thousand recipes and includes chapters dealing with microwave, outdoor, and vegetarian cooking
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The Oxford Encyclopedia of Food and Drink in America

Author: Andrew Smith

Publisher: N.A

ISBN: 0199734968

Category: Business & Economics

Page: 2182

View: 1694

The second edition of the Oxford Encyclopedia of Food and Drink in America, originally published in September 2004, covers the significant events, inventions, and social movements that have shaped the way Americans view, prepare, and consume food and drink. Entries range across historical periods and the trends that characterize them. The thoroughly updated new edition captures the shifting American perspective on food and is the most authoritative and the most current reference work on American cuisine.
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The Oxford Encyclopedia of Food and Drink in America: A-J

Author: Andrew F. Smith

Publisher: N.A

ISBN: 9780195175516

Category: Cooking

Page: 751

View: 4780

The history of food and drink in America is an exciting tale of unexpected twists and turns filled with with hot-shot inventors, high-flying promoters, and hard-hitting advertisers. From the California coast to Coney Island, this book takes readers on a panoramic journey through American culinary history. 250 halftone illustrations.
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The Oxford Companion to Food

Author: Alan Davidson

Publisher: OUP Oxford

ISBN: 019104072X

Category: Cooking

Page: 960

View: 3127

the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily lives of people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food, making the Oxford Companion to Food more relevant than ever. Already a food writing classic, this Companion combines an exhaustive catalogue of foods, be they biscuits named after battles, divas or revolutionaries; body parts (from nose to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richly allusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community. While building on the Companion's existing strengths, Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, drugs and food, Ethiopia, leftovers, medicine and food, pasta, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestlé, and Louis Pasteur. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.
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The Oxford Companion to American Food and Drink

Author: Andrew F. Smith

Publisher: Oxford University Press

ISBN: 0199885761

Category: Cooking

Page: 736

View: 2203

Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.
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Appetite for Life

The Biography of Julia Child

Author: Noel Riley Fitch

Publisher: Anchor

ISBN: 0307762858

Category: Biography & Autobiography

Page: 592

View: 9239

Julia Child became a household name when she entered the lives of millions of Americans through our hearts and kitchens. Yet few know the richly varied private life that lies behind this icon, whose statuesque height and warmly enthused warble have become synonymous with the art of cooking. In this biography we meet the earthy and outrageous Julia, who, at age eighty-five, remains a complex role model. Fitch, who had access to all of Julia's private letters and diaries, takes us through her life, from her exuberant youth as a high-spirited California girl to her years at Smith College, where she was at the center of every prank and party. When most of her girlfriends married, Julia volunteered with the OSS in India and China during World War II, and was an integral part of this elite corps. There she met her future husband, the cosmopolitan Paul Child, who introduced her to the glories of art, fine French cuisine, and love. Theirs was a deeply passionate romance and a modern marriage of equals. Julia began her culinary training only at the age of thirty-seven at the Cordon Bleu. Later she roamed the food markets of Marseilles, Bonn, and Oslo. She invested ten years of learning and experimentation in what would become her first bestselling classic, Mastering the Art of French Cooking. Now, her career is legend, spanning nearly forty years and still going strong. Generations love the humor and trademark aplomb that have made Julia a household name. Resisting fads and narrow, fanatical conventions of health-consciousness, Julia is the quintessential teacher. The perfect gift for food lovers and a romantic biography of a woman modern before her time, this is a truly American life. From the Trade Paperback edition.
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Newsweek

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Language Arts & Disciplines

Page: N.A

View: 3330

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Library Journal

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Libraries

Page: N.A

View: 9151

Includes, beginning Sept. 15, 1954 (and on the 15th of each month, Sept.-May) a special section: School library journal, ISSN 0000-0035, (called Junior libraries, 1954-May 1961). Also issued separately.
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Texas Familys Cookbook

Author: Joseph Lowery

Publisher: Outlet

ISBN: 9780517653579

Category: Cooking

Page: 231

View: 575

Covers film greats from the silent era, horror films, war movies, musicals, films such as "Dinner at Eight," "The Wizard of Oz," and "Gone with the Wind," and stars such as Lillian Gish, Clark Gable, Katharine Hepburn, Spencer Tracy and Judy Garland
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Iris

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Feminism

Page: N.A

View: 6349

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Saturday Review

Author: Bernard Augustine De Voto

Publisher: N.A

ISBN: N.A

Category: American literature

Page: N.A

View: 349

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PPC

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Cooking

Page: N.A

View: 316

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The New Cooks' Catalogue

Author: Burton Wolf,Emily Aronson,Florence Fabricant

Publisher: Knopf

ISBN: N.A

Category: Cooking

Page: 508

View: 1876

Furnishes descriptions of more than one thousand items of kitchen equipment from coffee machines to colanders.
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The Library Journal

Chiefly Devoted to Library Economy and Bibliography

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Libraries

Page: N.A

View: 5365

Includes, beginning Sept. 15, 1954 (and on the 15th of each month, Sept.-May) a special section: School library journal, ISSN 0000-0035, (called Junior libraries, 1954-May 1961). Also issued separately.
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Natürlich Jamie

meine Frühlings-, Sommer-, Herbst- und Winter-Rezepte

Author: Jamie Oliver,David Loftus,Helmut Ertl

Publisher: N.A

ISBN: 9783831011025

Category:

Page: 407

View: 8126

Der bekannte Koch aus England hat seine Liebe zum Garten entdeckt. In seinem neuen Kochbuch präsentiert er über 100 Gerichte mit Lebensmitteln, die zur jeweiligen Jahreszeit passen. Dazu gibt er Informationen und Tipps rund ums Gärtnern.
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