Platina's On Right Pleasure and Good Health
Author: Platina
Publisher:
Published: 1999
Total Pages: 252
ISBN-13:
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Platina, on Right Pleasure and Good Health
Author: Platina
Publisher: Arizona Center for Medieval and Renaissance Studies (ACMRS)
Published: 1998
Total Pages: 536
ISBN-13:
DOWNLOAD EBOOKThe most popular book by the Italian philosopher Platina (1421-81), in facing pages of Latin and English, is introduced with a 45-page biography, a 45-page account of the text and its revisions, and a chronological list of Platina's works. The text itself is highly annotated mostly with references to his sources. The introduction and text are indexed separately. Annotation copyrighted by Book News, Inc., Portland, OR.
The Basic Art of Italian Cooking
Author: Maria Liberati
Publisher: art of living, PrimaMedia,Inc.
Published: 2006-11
Total Pages: 204
ISBN-13: 9781928911005
DOWNLOAD EBOOKArtisan, authentic recipes, menus from Celebrity Chef Maria Liberati.
The English Housewife
Author: Gervase Markham
Publisher: McGill-Queen's Press - MQUP
Published: 1994
Total Pages: 386
ISBN-13: 9780773511033
DOWNLOAD EBOOKIn 1615 Englishman Gervase Markham published a handbook for housewives that contains "all the virtuous knowledges and actions both of the mind and body, which ought to be in any complete housewife". Markham instructs and advises on everything from the plague to baldness and bad breath. Woodcut illustrations add a richness to this look at life during the Renaissance.
The 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.
Everyone Eats
Author: E. N. Anderson
Publisher: NYU Press
Published: 2005-03-01
Total Pages: 304
ISBN-13: 0814707408
DOWNLOAD EBOOKEveryone eats, but rarely do we ask why or investigate why we eat what we eat. Why do we love spices, sweets, coffee? How did rice become such a staple food throughout so much of eastern Asia? Everyone Eats examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons for why humans eat, resulting in a unique cultural and biological approach to the topic. E. N. Anderson explains the economics of food in the globalization era, food's relationship to religion, medicine, and ethnicity as well as offers suggestions on how to end hunger, starvation, and malnutrition. Everyone Eats feeds our need to understand human ecology by explaining the ways that cultures and political systems structure the edible environment.
Sicilian Seafood Cooking
Author: Marisa Wilkins
Publisher: New Holland Publishers
Published: 2015-01-13
Total Pages: 0
ISBN-13: 9781742576602
DOWNLOAD EBOOKSicilians love seafood and seasonal produce. Sicilian Seafood is an intriguing compendium of 120 unusual traditional recipes for seafood and its accompaniments--including a great variety of first and second-course dishes, food for feasts, special sauces, delicious vegetables. A lively, authoritative book, it celebrates the great diversity of Sicilian food, which is intensely regional. The author takes readers on a culinary journey around Sicily, using seasonal produce and traditional cooking methods and techniques, layered with fascinating information about the origins of recipes and information about sustainability issues.
On Food and Cooking
Author: Harold McGee
Publisher: Simon and Schuster
Published: 2007-03-20
Total Pages: 898
ISBN-13: 1416556370
DOWNLOAD EBOOKA kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
The Opera of Bartolomeo Scappi (1570)
Author: Terence Scully
Publisher: University of Toronto Press
Published: 2011-01-22
Total Pages: 801
ISBN-13: 1442692170
DOWNLOAD EBOOKBartolomeo Scappi (c. 1500-1577) was arguably the most famous chef of the Italian Renaissance. He oversaw the preparation of meals for several Cardinals and was such a master of his profession that he became the personal cook for two Popes. At the culmination of his prolific career he compiled the largest cookery treatise of the period to instruct an apprentice on the full craft of fine cuisine, its methods, ingredients, and recipes. Accompanying his book was a set of unique and precious engravings that show the ideal kitchen of his day, its operations and myriad utensils, and are exquisitely reproduced in this volume. Scappi's Opera presents more than one thousand recipes along with menus that comprise up to a hundred dishes, while also commenting on a cook's responsibilities. Scappi also included a fascinating account of a pope's funeral and the complex procedures for feeding the cardinals during the ensuing conclave. His recipes inherit medieval culinary customs, but also anticipate modern Italian cookery with a segment of 230 recipes for pastry of plain and flaky dough (torte, ciambelle, pastizzi, crostate) and pasta (tortellini, tagliatelli, struffoli, ravioli, pizza). Terence Scully presents the first English translation of the work. His aim is to make the recipes and the broad experience of this sophisticated papal cook accessible to a modern English audience interested in the culinary expertise and gastronomic refinement within the most civilized niche of Renaissance society.
Choice Cuts
Author: Mark Kurlansky
Publisher: Random House
Published: 2013-03-31
Total Pages: 546
ISBN-13: 1409078523
DOWNLOAD EBOOKThe winner of the Glenfiddich Best Food Book Award leads is on a dazzling culinary tour around the world and through history - from the fifth century BC to the present day. Presented by subject - including 'Food and Sex', 'Bread', 'Rants' and 'Dessert' - and illustrated with Kurlansky's own pen-and-ink drawings as well as classic photographs, this wonderful collection, like the very best meal, is varied, delicious and uniquely satisfying.
