by
Slater, Mary.
Call Number
ARC 641.59729 SLA
Publication Date
1965
Format:
Books
Relevance:
4.4397
by
Ortiz, Elisabeth Lambert
Call Number
641.59729 ORT
Publication Date
1977
Format:
Books
Relevance:
4.3257
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by
Valldejuli, Carmen Aboy, 1912-
Call Number
ARC KLI 641.59729 VAL
Publication Date
1957
Format:
Books
Relevance:
4.2528
by
Wolfe, Linda
Call Number
641.59729 WOL
Publication Date
1972 1970
Format:
Books
Relevance:
4.1929
by
De Brissiere, P.
Call Number
ARC 641.59729 DEB
Publication Date
1946
Format:
Books
Relevance:
4.1881
by
Wolfe, Linda
Call Number
641.59729 WOL
Publication Date
1970
Format:
Books
Relevance:
4.1049
by
Wolfe, Linda, 1935-
Call Number
ARC 641.59729 WOL
Publication Date
1972
Format:
Books
Relevance:
4.0691
by
Brown, Cora, 1861-1939
Call Number
ARC KLI 641.598 BRO
Publication Date
1946
Format:
Books
Relevance:
3.4904
by
Houston, Lynn Marie.
Call Number
394.1209729 HOU
Publication Date
2005
Summary
"Food in the Caribbean reflects both the best and worst of the Caribbean's history. On the positive side, Caribbean culture has been compared with the popular stew, callaloo, an analogy that comes from the many different ethnic groups peacefully maintaining their traditions and customs while blending together, creating a distinct new flavor. On the negative side, many foods and cooking techniques derive from a history of violent European conquest, the importation of slaves from Africa, and the indentured servitude of immigrants in the plantation system. Within this context, students and other readers will understand the diverse island societies and ethnicities through their food cultures. Some highlights include the discussion of the Caribbean concept of "making do" - using whatever is on hand or can be found - the unique fruits and starches, the one-pot meal, the technique of jerking meat, and the preference for cooking outdoors."--BOOK JACKET.
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip057/2005003393.html
Relevance:
2.1012
Call Number
DVD 641.59548 TAS
Publication Date
2006
Summary
We follow Padma on her journey starting in Mumbai as she discovers a number of street food delights before helping the 'Dabbawallahs' deliver lunch to businessmen in the city centre. Then its inland by plane to Hyderabad where Padma enjoys the opulence of the Royal city and explores the exotic bazaars and learns how to make a Royal Biryani for 200 children at the home of a first class chef. Among these highlights and more you will discover a unique side to the South of India.
Format:
Other
Relevance:
0.2500
by
Leslie, Eliza.
Call Number
641.5
Publication Date
2012
Summary
This comprehensive recipe collection of over 650 pages with 1,000 recipes contains dishes ranging from American fried chicken and southern veal stew to continental favorites like Italian pork and West Indian fried bananas. Every recipe was tested by the author, and all were original to the book, a new standard in American cookbook publishing. Leslie was a marvelous food writer whose strongly stated opinions about cooking techniques and ingredients provided sensible advice to American cooks who had long suffered from the poor directions in continental cookbooks and from the differences in European kitchens and utensils. Her publisher proclaimed this "the most complete Cook Book in the world."This edition of Miss Leslie's New Cookery Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
Format:
Electronic Resources
Relevance:
0.1793
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