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| Author | : Christine Ingram |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2002 |
| Genre | : Cooking |
| ISBN | : 9780754806820 |
Comprehensive and immensely practical: With detailed descriptions of every ingredient, advise on useage, buying and storingas well as preparation and cooking techniques. Features over 1500 photographs. step preparation and cooking techniques
| Author | : L. Patrick Coyle |
| Publisher | : |
| Total Pages | : 846 |
| Release | : 1982 |
| Genre | : Cooking |
| ISBN | : 9780871964175 |
An encyclopedic dictionary of food and food terms, with many photographs and illustrations.
| Author | : Ken Albala |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 1566 |
| Release | : 2011-05-25 |
| Genre | : Social Science |
| ISBN | : 0313376271 |
This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been—and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume Food Cultures of the World Encyclopedia covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what astronauts eat and how they prepare for space travel as far as diet and nutrition are concerned. Each entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands.
| Author | : Gil Marks |
| Publisher | : HMH |
| Total Pages | : 1980 |
| Release | : 2010-11-17 |
| Genre | : Cooking |
| ISBN | : 0544186311 |
A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions—from an author who is both a rabbi and a James Beard Award winner. Food is more than just sustenance. It’s a reflection of a community’s history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores unique cultural culinary traditions as well as those that unite the Jewish people. Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za’atar—cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world. This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout. Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food. It also serves as a treasure trove of trivia—for example, the Pilgrims learned how to make baked beans from Sephardim in Holland. From the author of such celebrated cookbooks as Olive Trees and Honey, the Encyclopedia of Jewish Food is an informative, eye-opening, and delicious guide to the culinary heart and soul of the Jewish people.
| Author | : Kate Whiteman |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2001 |
| Genre | : Cookery (Fruit) |
| ISBN | : 9780754809517 |
This beautifully photographed guide comprehensively details the fruits of the world and how to use them in the kitchen.
| Author | : Timothy G. Roufs |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 658 |
| Release | : 2014-07-29 |
| Genre | : Cooking |
| ISBN | : 1610692217 |
From apple pie to baklava, cannoli to gulab jamun, sweet treats have universal appeal in countries around the world. This encyclopedia provides a comprehensive look at global dessert culture. Few things represent a culture as well as food. Because sweets are universal foods, they are the perfect basis for a comparative study of the intersection of history, geography, social class, religion, politics, and other key aspects of life. With that in mind, this encyclopedia surveys nearly 100 countries, examining their characteristic sweet treats from an anthropological perspective. It offers historical context on what sweets are popular where and why and emphasizes the cross-cultural insights those sweets present. The reference opens with an overview of general trends in desserts and sweet treats. Entries organized by country and region describe cultural attributes of local desserts, how and when sweets are enjoyed, and any ingredients that are iconic. Several popular desserts are discussed within each entry including information on their history, their importance, and regional/cultural variations on preparation. An appendix of recipes provides instructions on how to make many of the dishes, whether for school projects or general entertaining.
| Author | : Experts from Dole Food Experts from Dole Food Company |
| Publisher | : Elsevier |
| Total Pages | : 529 |
| Release | : 2002-01-13 |
| Genre | : Technology & Engineering |
| ISBN | : 0080530877 |
The Encyclopedia of Foods: A Guide to Healthy Nutrition is a definitive resource for what to eat for maximum health as detailed by medical and nutritional experts. This book makes the connection between health, disease, and the food we eat. The Encyclopedia describes more than 140 foods, providing information on their history, nutrient content, and medical uses. The Encyclopedia also describes the "fit kitchen", including the latest in food safety, equipment and utensils for preparing fit foods, and ways to modify favorite recipes to ensure health and taste. - Details healthy eating guidelines based on the RDA food pyramid - Provides scientific basis and knowledge for specific recommendations - Beautifully illustrated - Extensive list of reliable nutrition resources - Describes the fit kitchen from the latest in food safety to equipment and utensils for preparing fit foods to ways to modify favorite recipes to ensure health and taste
| Author | : Padma Lakshmi |
| Publisher | : HarperCollins |
| Total Pages | : 254 |
| Release | : 2016-10-04 |
| Genre | : Cooking |
| ISBN | : 0062375245 |
From the Emmy-nominated host of the award-winning Top Chef, an A-to-Z compendium of spices, herbs, salts, peppers, and blends, with beautiful photography and a wealth of explanation, history, and cooking advice. “A beautiful book by Padma Lakshmi featuring an extensive catalogue and helpful recommendations on how best to use these ingredients to create full-flavored dishes. A great resource for any chef or home cook.” -- Eric Ripert Award-winning cookbook author and television host Padma Lakshmi, inspired by her life of traveling across the globe, brings together the world’s spices and herbs in a vibrant, comprehensive alphabetical guide. This definitive culinary reference book is illustrated with rich color photographs that capture the essence of a diverse range of spices and their authentic flavors. The Encyclopedia of Spices and Herbs includes complete descriptions, histories, and cooking suggestions for ingredients from basic herbs to the most exotic seeds and chilies, as well as information on toasting spices, making teas, and infusing various oils and vinegars. And no other market epitomizes Padma’s love for spices and global cuisine than where she spent her childhood—lingering in the aisles of the iconic gourmet food store Kalustyan’s, in New York City. Perfect for the holiday season and essential to any well-stocked kitchen or cooking enthusiast, The Encyclopedia of Spices and Herbs is an invaluable resource as well as a stunning and adventurous tour of some of the most wondrous and majestic flavors on earth.
| Author | : Christine Ingram |
| Publisher | : Southwater |
| Total Pages | : 0 |
| Release | : 2010 |
| Genre | : Cooking |
| ISBN | : 9781844769018 |
This is a comprehensive reference guide to the cooking ingredients of the world. From the everyday to the exotic, every category of foodstuff is explored including fruits, vegetables, nuts and seeds; fish and shellfish; meat, poultry and game; eggs, cheese and dairy; and storecupboard essentials.
| Author | : Karen Hanson |
| Publisher | : |
| Total Pages | : 200 |
| Release | : 2002 |
| Genre | : Cookery, International |
| ISBN | : 9780787654252 |
Profiles the food, recipes, and culture of sixty countries.
