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New Art of CookeryA Spanish Friar's Kitchen Notebook by Juan Altamiras
Winner of the Jane Grigson Trust Award 2017 and the Aragonese Academy of Gastronomy's 2017 Prize for Research New Art of Cookery, Drawn from the School of Economic Experience, was an influential recipe book published in 1745 by Spanish friary cook Juan Altamiras. In it, he wrote up over 200 recipes for meat, poultry, game, salted and fresh fish, vegetables and sweet things in a chatty style ai…
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- 9781442279421
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Practical Recipes in Turkish Cuisine
Practical Recipes in Turkish Cuisine continues Chef Akkor's tradition of delivering authentic dishes from a rich culture that tells the story and heritage of a strong and resilient people. Akkor takes his readers on a culinary journey that includes creamy Yogurt and Mint Soup known as Yayla Çorbas, traditional Splendid Hummus (Humus-u Ala), Turkish Green Beans called Taze Fasulye, Meatballs wi…
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- 9781935295624
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The PicnicA History
Picnics are happy occasions and have always been a diversion from every day cares. We think of the picnic as an outdoor meal, set on a blanket, usually in the middle of the day, featuring a hamper filled with tasty morsels and perhaps a bottle of wine, but historically picnics came in many forms, served any time of the day. This first culinary history reveals rustic outdoor dining in its more f…
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- 9780759121829
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Ottoman CuisineA Rich Culinary Tradition
Going all the way back to earliest Ottoman cookbooks, chef M. Omur Akkor has collected a rich sampling of Ottoman meals. These recipes, taken from great chefs of the Ottoman's great palaces and from the ordinary kitchens of Ottoman homes, provide a delicious introduction to the kind of cuisines that united one of the greatest empires in history. Part history lesson, part cookbook, Ottoman Cuisi…
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- 9781935295662
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Latin American History through its Art and Literature
Latin American History through its Art and Literature uses 2,000 years of Latin American history as the organizing theme, and then explores that history through the words of the writer, the brush of the painter, the pen of the cartoonist, and the lens of the photographer. Child includes the Latin (Spanish/Portuguese), the African, and the indigenous cultural heritages, and shows how these stran…
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- 9780761852834
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A Photographer's Impressions
Francesc Català-Roca (1922 - 1998), was a Spanish photographer of great renown, considered a pioneer of documentary photography. Català-Roca: A Photographer's Impressions stands as a testament to an analog era, now almost entirely wiped out with the advent of the Internet and digital technologies. His photographic legacy is an invaluable visual testimony of the Spanish society of his time…
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- 9788410290303
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New York CityA Food Biography
New York City's first food biography showcases all the vibrancy, innovation, diversity, influence, and taste of this most-celebrated American metropolis. Its cuisine has developed as a lively potluck supper, where discrete culinary traditions have survived, thrived, and interacted. For almost 400 years New York's culinary influence has been felt in other cities and communities worldwide. New Yo…
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- 9781442227132
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Wine For Dummies
Become a wine connoisseur with this fun guide to the complex world of wine Wine For Dummies helps you explore everything there is to know about wine—the different regions, types, flavor profiles, pairing techniques, and beyond. This edition is updated with the latest, must-know wine varieties and styles, so you can start building your collection (or just know what to order when you're out a…
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- 9781394320110
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- 1 online resource (443 pages)
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Food on the RailsThe Golden Era of Railroad Dining
In roughly one hundred years – from the 1870s to the 1970s – dining on trains began, soared to great heights, and then fell to earth. The founders of the first railroad companies cared more about hauling freight than feeding passengers. The only food available on trains in the mid-nineteenth century was whatever passengers brought aboard in their lunch baskets or managed to pick up at a br…
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- 9781442227330
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Magna (veg) che te passaCucina romanesca vegetale
«La cucina romana non si tocca? Magari no, ma si può accarezzare. In queste pagine troverai piatti che profumano di domeniche in famiglia, di osterie chiassose e risate tra amici. Solo che stavolta gli ingredienti cambiano: niente carne, niente latticini, ma tutto il gusto di sempre. Lasciati stupire, scoprendo come la cucina vegetale possa essere intensa, appagante e, soprattutto... romaname…
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- 9791222202983
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