McCall's Best Recipes, 1989

McCall's Best Recipes, 1989
Author: McCall's Magazine
Publisher:
Total Pages: 280
Release: 1989
Genre: Cooking
ISBN:

Organized by month, this beautiful hardbound volume contains 12 individual Cookbooks drawn from each monthly issue of McCall's magazine. Contains 400 kitchen-tested recipes, embellished with over 125 full-color photos.

McCall's

McCall's
Author:
Publisher:
Total Pages: 1034
Release: 1992-04
Genre: Dressmaking
ISBN:

The New McCall's Cookbook

The New McCall's Cookbook
Author: Mary Eckley
Publisher: Random House Incorporated
Total Pages: 624
Release: 1973
Genre: Cookbooks
ISBN: 9780394487847

Explains the fundamentals of cooking and presents recipes for beverages, main dishes, and accompaniments in addition to providing tips on nutrition and menus for entertaining

New Serial Titles

New Serial Titles
Author:
Publisher:
Total Pages: 1536
Release: 1993
Genre: Periodicals
ISBN:

A union list of serials commencing publication after Dec. 31, 1949.

The Oxford Companion to Food

The Oxford Companion to Food
Author: Alan Davidson
Publisher: OUP Oxford
Total Pages: 1944
Release: 2006-09-21
Genre: Cooking
ISBN: 0191018252

The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.