The Working Class Foodies Cookbook
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Author | : Rebecca Lando |
Publisher | : Avery |
Total Pages | : 290 |
Release | : 2013-06-04 |
Genre | : Cooking |
ISBN | : 1592407536 |
"With 100 recipes featuring seasonal ingredients, The Working Class Foodies Cookbook is perfect for you - whether you're just learning how to cook, shop at the farmers market, or simply save money."--The author.
Author | : Charles Francatelli |
Publisher | : BoD – Books on Demand |
Total Pages | : 102 |
Release | : 2009 |
Genre | : Cooking |
ISBN | : 3861951266 |
The first cookery book for those who could not afford a cook - the so called working classes. First edited in 1852, this book is both: A rich source for traditional recipes and a picture of a changing society in the early 19th century.
Author | : Kristina Cho |
Publisher | : Harper Celebrate |
Total Pages | : 305 |
Release | : 2021-10-12 |
Genre | : Cooking |
ISBN | : 0785239006 |
2022 JAMES BEARD AWARD WINNER • Baking and Desserts 2022 JAMES BEARD AWARD WINNER • Emerging Voice, Books ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker Magazine, The New York Times ONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Taste of Home Food blogger Kristina Cho (eatchofood.com) introduces you to Chinese bakery cooking with fresh, simple interpretations of classic recipes for the modern baker. Inside, you’ll find sweet and savory baked buns, steamed buns, Chinese breads, unique cookies, whimsical cakes, juicy dumplings, Chinese breakfast dishes, and drinks. Recipes for steamed BBQ pork buns, pineapple buns with a thick slice of butter, silky smooth milk tea, and chocolate Swiss rolls all make an appearance--because a book about Chinese bakeries wouldn’t be complete without them In Mooncakes & Milk Bread, Kristina teaches you to whip up these delicacies like a pro, including how to: Knead dough without a stand mixer Avoid collapsed steamed buns Infuse creams and custards with aromatic tea flavors Mix the most workable dumpling dough Pleat dumplings like an Asian grandma This is the first book to exclusively focus on Chinese bakeries and cafés, but it isn’t just for those nostalgic for Chinese bakeshop foods--it’s for all home bakers who want exciting new recipes to add to their repertoires.
Author | : John Egerton |
Publisher | : Alfred A. Knopf |
Total Pages | : 424 |
Release | : 1987 |
Genre | : Cookbooks |
ISBN | : |
Egerton explores southern food in over 200 restaurants in 11 Southern states, describing each establishment's specialties and recounting his conversations with owners, cooks, waiters, and customers. Includes more than 150 regional recipes.
Author | : Julie L. Lautenschlager |
Publisher | : McFarland |
Total Pages | : 264 |
Release | : 2006-10-19 |
Genre | : Cooking |
ISBN | : |
"This study of the contentious history of the American lunch explains how divergent forces, from food processors and advertisers to social workers, doctors, government representatives and mothers, have influenced America's eating habits."--BOOK JACKET.
Author | : Zilkia Janer |
Publisher | : Greenwood |
Total Pages | : 222 |
Release | : 2008-03-30 |
Genre | : Cooking |
ISBN | : |
Latino cuisine has always been a part of American foodways, but the recent growth of a diverse Latino population in the form of documented and undocumented immigrants, refugees, and exiles has given rise to a pan-Latino food phenomenon. These various food cultures in the United States are expertly overviewed here together in depth for the first time. Many Mexican American, Cuban American, Puerto Ricans, Dominican American, and Central and South American communities in the United States are considered transnational because they actively participate in the economy, politics, and culture of both the United States and their countries of origin. The pan-Latino food culture that is emerging in the United States is also a transnational phenomenon that constantly nurtures and is nurtured by national and regional cuisines. They all combine in kaleidoscopic ways their shared gastronomic wealth of Spanish and Amerindian cuisines with different African, European and Asian culinary traditions. This book discusses the ongoing development of Latino food culture, giving special attention to how Latinos are adapting and transforming Latin American and international elements to create one of the most vibrant cuisines today. This is essential reading for crucial cultural insight into Latinos from all backgrounds. Readers will learn about the diverse elements of an evolving pan-Latino food culture-the history of the various groups and their foodstuffs, cooking, meals and eating habits, special occasions, and diet and health. Representative recipes and photos are interspersed in the essays. A chronology, glossary, resource guide, and bibliography make this a one-stop resource for every library.
Author | : |
Publisher | : |
Total Pages | : 418 |
Release | : 2001 |
Genre | : United States |
ISBN | : |
Author | : International Commission for Ethnological Food Research. Conference |
Publisher | : |
Total Pages | : 344 |
Release | : 2004 |
Genre | : Food habits |
ISBN | : |
Author | : C. Alan Grubb |
Publisher | : |
Total Pages | : 120 |
Release | : 1986 |
Genre | : Cookbooks |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 666 |
Release | : 2008 |
Genre | : Cooking |
ISBN | : |