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Author: Vincent Price
Publisher: Courier Dover Publications
Published: 2017-10-18
Total Pages: 228
ISBN-13: 0486819078
DOWNLOAD EBOOK →The actor and gourmet offers scores of easy-to-make recipes from around the world. This handsome hardcover edition includes culinary-related journal entries from Price's international travels plus his daughter's reminiscences of his home cooking.
Author: Michael Berenbaum
Publisher: Jason Aronson
Published: 2006-03-10
Total Pages: 159
ISBN-13: 1461665108
DOWNLOAD EBOOK →The sheets of paper are as brittle as fallen leaves; the faltering handwriting changes from page to page; the words, a faded brown, are almost indecipherable. The pages are filled with recipes. Each is a memory, a fantasy, a hope for the future. Written by undernourished and starving women in the Czechoslovakian ghetto/concentration camp of Terezín (also known as Theresienstadt), the recipes give instructions for making beloved dishes in the rich, robust Czech tradition. Sometimes steps or ingredients are missing, the gaps a painful illustration of the condition and situation in which the authors lived. Reprinting the contents of the original hand-sewn copybook, In Memory's Kitchen: A Legacy from the Women of Terezín is a beautiful memorial to the brave women who defied Hitler by preserving a part of their heritage and a part of themselves. Despite the harsh conditions in the Nazis' "model" ghetto - which in reality was a way station to Auschwitz and other death camps - cultural, intellectual, and artistic life did exist within the walls of the ghetto. Like the heart-breaking book I Never Saw Another Butterfly, which contains the poetry and drawings of the children of Terezín, the handwritten cookbook is proof that the Nazis could not break the spirit of the Jewish people.
Author: Karen Blumensaadt-Stoeckley
Publisher:
Published: 2014-02
Total Pages: 0
ISBN-13: 9781938905421
DOWNLOAD EBOOK →A Culinary Legacy from Escoffier to Today is far more than a cookbook. It offers the reader an entrance into the daily life of a small village in Provence, France through food and the interpretation of recipes over 100-years-old. The liveliness of the foods of Provence are brought to the table through recipes that can be accomplished by any cook who has even basic culinary knowledge and experience. Each recipe is offered in a step-by-step process and often alternate suggestions are given for ingredients and procedure.
Author: Megan J. Elias
Publisher: University of Pennsylvania Press
Published: 2017-05-31
Total Pages: 304
ISBN-13: 0812249178
DOWNLOAD EBOOK →In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Examining a wealth of fascinating archival material, Elias explores the role words play in the creation of taste on both a personal and a national level.
Author: Lucy Lean
Publisher: Welcome Books
Published: 2011
Total Pages: 322
ISBN-13: 1599621010
DOWNLOAD EBOOK →Made in America: Our Best Chefs Reinvent Comfort Food, features updated classic recipes from the most innovative and remarkable chefs working today. Inspired by turn-of-the-20th century regional American cookbooks, Lucy Lean, former editor of edible LA, has delved through thousands of traditional recipes to define the 100 that best represent America's culinary legacy, and challenged today's leading chefs to deconstruct and rebuild them in entirely original ways. The result is the ultimate contemporary comfort food bible for the home cook and armchair food lover. Each recipe is enhanced with an introduction that includes the background and origin of the dish and a unique profile of the chef who has undertaken it, as well as sumptuous photographs of the dish, chef, and restaurant. Representing the entire United States, chefs have been selected for their accomplishments, talent, and focus on local and sustainable cooking. From Ludo Lefebvre's Duck Fat Fried Chicken to Alain Ducasse's French Onion Soup to Mario Batali's Pappardelle Bolognese to John Besh's Banana Rum Cake, Made in America showcases our favorite dishes as conceived by our finest chefs.
Author: Wallace Rider Farrington High School. Food Service Program
Publisher:
Published: 2001
Total Pages: 183
ISBN-13:
DOWNLOAD EBOOK →Author: Mary Grant
Publisher: Calla Editions
Published: 2015
Total Pages: 0
ISBN-13:
DOWNLOAD EBOOK →A snapshot of Vincent and Mary Price's life.
Author: Homaro Cantu
Publisher: Hachette UK
Published: 2017-11-07
Total Pages: 288
ISBN-13: 031628534X
DOWNLOAD EBOOK →A masterwork of culinary genius: inside the kitchen at "trailblazing" (Eater) chef Homaro Cantu's Moto -- one of the most innovative restaurants in history. At Chicago's world-renowned, Michelin-starred restaurant Moto, Homaro Cantu pushed the limits of cuisine to deliver an unforgettable experience at the intersection of food, art, and science. Each meal reimagined what cooking could be: edible menus imbued with the flavors of the dishes to follow, carbonated fruit that fizzed when bitten, a transparent box that cooked fish in front of your eyes. Chef Cantu's work in the kitchen continues to captivate the imagination, delight the palate, and articulate how futuristic food can help solve global ills like hunger, poverty, and environmental destruction. From his "zero food mile" kitchen garden to experiments with miracle berries to end our reliance on sugar, Cantu's mission was to serve dinner with a side of changing the world. Featuring hundreds of stunning photographs, Moto: The Cookbook is a living record of a restaurant and a chef who defined modernist cuisine. It reveals the inspiration and groundbreaking techniques behind 100 of Cantu's most influential and extraordinary dishes, and traces his development from a young chef to a mind on the cutting edge of American food. Moto: The Cookbook will inspire cooks of all abilities.
Author: Mary Price
Publisher: Courier Dover Publications
Published: 2016-11-16
Total Pages: 226
ISBN-13: 1606600974
DOWNLOAD EBOOK →The well-known actor and seasoned gourmet presents a charming guide to home cooking that focuses on four centuries of traditional American cuisine. The richly illustrated hardcover volume offers a wide range of easy-to-make recipes, including many regional favorites.
Author: Cathryn A. Buesseler
Publisher: Texas Tech University Press
Published: 2002
Total Pages: 100
ISBN-13: 9780896724754
DOWNLOAD EBOOK →The Pitchfork Land and Cattle Company of West Texas had already established a reputation for the high quality of its cattle and horses when D and Mamie Burns arrived on the ranch in 1942. D became the fifth manager of the ranch's vast holdings, and Mamie took over management of the ranch's Big House, including the feeding and entertaining of many guests who arrived there to conduct business or simply unwind. The recipes and reminiscences in Mamie's notes, reproduced in this book, show that she certainly enjoyed setting a bountiful table. Although she tells us, "On the Ranch I cooked more and enjoyed it less than anyone alive, I guess," her recipes, and her comments on the life of the ranch, show her enthusiasm for preparing wonderful food to enjoy with treasured friends, family, and ranch visitors. This book will give you a taste of her special dishes, as well as a glimpse of West Texas ranch life as it was lived by Mamie and D Burns, their cowboys, and other ranch hands.
