International Cooking Library
Author:
Publisher:
Published: 1913
Total Pages: 510
ISBN-13:
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Round the World Cooking Library
Author:
Publisher:
Published: 1973
Total Pages:
ISBN-13:
DOWNLOAD EBOOKInternational Cooking Library
Author:
Publisher:
Published: 1913
Total Pages: 332
ISBN-13:
DOWNLOAD EBOOKThe Cookbook Library
Author: Anne Willan
Publisher: Univ of California Press
Published: 2012-03-03
Total Pages: 344
ISBN-13: 0520244001
DOWNLOAD EBOOKThis gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook author Anne Willan and her husband Mark Cherniavsky. From the spiced sauces of medieval times to the massive roasts and ragoûts of Louis XIV’s court to elegant eighteenth-century chilled desserts, The Cookbook Library draws from renowned cookbook author Anne Willan’s and her husband Mark Cherniavsky’s antiquarian cookbook library to guide readers through four centuries of European and early American cuisine. As the authors taste their way through the centuries, describing how each cookbook reflects its time, Willan illuminates culinary crosscurrents among the cuisines of England, France, Italy, Germany, and Spain. A deeply personal labor of love, The Cookbook Library traces the history of the recipe and includes some of their favorites.
Cuisine and Empire
Author: Rachel Laudan
Publisher: Univ of California Press
Published: 2015-04-03
Total Pages: 488
ISBN-13: 0520286316
DOWNLOAD EBOOKRachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
Feast
Author: Anissa Helou
Publisher: HarperCollins
Published: 2018-05-29
Total Pages: 949
ISBN-13: 0062363042
DOWNLOAD EBOOKWINNER OF THE JAMES BEARD FOUNDATION INTERNATIONAL COOKBOOK AWARD NAMED A MOST ANTICIPATED COOKBOOK OF SPRING 2018 BY BON APPETIT, FOOD & WINE, EPICURIOUS, TASTING TABLE, ESQUIRE, GLOBE & MAIL, and PUBLISHERS WEEKLY "[Helou's] range of knowledge and unparalleled authority make her just the kind of cook you want by your side when baking a Moroccan flatbread, preparing an Indonesian satay and anything else along the way."— Yotam Ottolenghi A richly colorful and exceptionally varied cookbook of timeless recipes from across the Islamic world In Feast, award-winning chef Anissa Helou—an authority on the cooking of North Africa, the Mediterranean, and the Middle East—shares her extraordinary range of beloved, time-tested recipes and stories from cuisines throughout the Muslim world. Helou has lived and traveled widely in this region, from Egypt to Syria, Iran to Indonesia, gathering some of its finest and most flavorful recipes for bread, rice, meats, fish, spices, and sweets. With sweeping knowledge and vision, Helou delves into the enormous variety of dishes associated with Arab, Persian, Mughal (or South Asian), and North African cooking, collecting favorites like biryani or Turkish kebabs along with lesser known specialties such as Zanzibari grilled fish in coconut sauce or Tunisian chickpea soup. Suffused with history, brought to life with stunning photographs, and inflected by Helou’s humor, charm, and sophistication, Feast is an indispensable addition to the culinary canon featuring some of the world’s most inventive cultures and peoples.
International Cooking
Author: Patricia A. Heyman
Publisher: Pearson
Published: 2012
Total Pages: 0
ISBN-13: 9780132126113
DOWNLOAD EBOOKFor courses in International Cookery, Continental Cookery, Cuisines of the World, World Cookery. Streamlined in this edition, this text looks at the world's cuisines and how they developed and evolved. Organised by continent, each country and cuisine is explored in terms of its history, topography, cooking methods, common foods, flavorings, and general characteristics. Over 340 recipes appear in this edition and represent a variety of foods and dishes from all segments of the menu. This edition features 90 brand new recipes, three new countries and ideas for modernising classic recipes. With an emphasis on flavour components and traditional and contemporary cookery, this edition reflects the evolving nature of world cuisine.
International Food Library
Author:
Publisher:
Published: 1989
Total Pages: 0
ISBN-13:
DOWNLOAD EBOOKSurveys food products, customs, and preparation in various countries; describing regional dishes, cooking techniques, and recipes for a variety of meals.
Rice & Curry
Author: S H Fernando
Publisher:
Published: 2024-09-17
Total Pages: 0
ISBN-13: 9780781814522
DOWNLOAD EBOOKA New York Times Notable cookbook--now updated with new recipes, photographs and notes on Sri Lankan culture and cuisine! "A terrific introduction to a great culinary tradition about which egregiously little is known. Well researched, authentic, and easy-to-follow recipes." ―Anthony Bourdain (on the first edition) S.H. Fernando takes readers on an unforgettable culinary journey through Sri Lanka, where a typical meal is simply referred to as "rice & curry." Demystifying ingredients, spices and flavors to prove that Sri Lankan Food is a healthy option, Fernando gives us the best of generations of folk cooking traditions as well as time-saving tips and menu suggestions for the modern cook. This new edition has been revised and updated with over 100 easy-to-follow recipes; an introduction to Sri Lanka's history, culture, and cuisine; a detailed up-to-date travel section with for visitors; a comprehensive spice guide, sidebars on ingredients, techniques and notable aspects of Sri Lanka's cuisine, and stunning color photos throughout. Sample recipes: - Roasted Curry Powder - Spicy Lentil Fritters (Masala Vadai) - Duck Curry with Arrack (Thara Curry) - Hoppers (Appa) - Lamb Biryani - Leela's Chilaw Crab Curry (Kakuluwo Curry) - Chili Sambol (Katta Sambol) - Mango Curry (Amba Curry) - Shymala's Coconut Custard Pudding (Wattalampan)
The Turkish Cookbook
Author: Musa Dagdeviren
Publisher: Phaidon Press
Published: 2019-04-01
Total Pages: 0
ISBN-13: 9780714878157
DOWNLOAD EBOOKThe definitive cookbook of hearty, healthy Turkish cuisine, from the leading authority on Turkey's unique food traditions, Musa Dagdeviren, as featured in the Netflix docuseries Chef's Table Vibrant, bold, and aromatic, Turkish food – from grilled meats, salads, and gloriously sweet pastries to home-cooking family staples such as dips, pilafs, and stews – is beloved around the world. This is the first book to so thoroughly showcase the diversity of Turkish food, with 550 recipes for the home cook that celebrate Turkey's remarkable European and Asian culinary heritage – from little-known regional dishes to those that are globally recognized and stand the test of time, be they lamb kofte, chicken kebabs, tahini halva, or pistachio baklava.
