1.
by
Harrison, Alan F.
Call Number
641.013 HAR
Publication Date
1982
Format:
Books
Relevance:
190096.7344
by
Lin, Hsiang-ju
Call Number
641.5951 LIN
Publication Date
1982
Format:
Books
Relevance:
134435.5938
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by
Galanakis, Charis M., author.
Call Number
664
Publication Date
2020
Format:
Electronic Resources
Relevance:
95069.3125
by
Kanopy (Firm)
Call Number
XX(295753.1)
Publication Date
2015 2013
Summary
European culinary art blossomed in the 18th and 19th centuries. Learn about the West's first true restaurants in 18th-century Paris and the formalized structure of meals served in multiple courses. Follow the exploits of four of the first celebrity chefs and the development of "gastronomy" the science and art of eating well.
Format:
Video recording
Relevance:
85042.6016
by
Cognizant Communication Corporation.
Call Number
PER 641.013 JOU V. 1 JUL 2015
Publication Date
2024 2023 2022 2021 2020
Format:
Other
Other
Relevance:
85037.9453
by
Simon, André Louis, 1877-1970.
Call Number
641.013003 SIM
Publication Date
1983
Format:
Books
Relevance:
85030.9219
by
Kennedy, Diana.
Call Number
641.5972
Publication Date
2010
Format:
Electronic Resources
Relevance:
77634.5469
by
Del Conte, Anna, author.
Call Number
641.5945 DEL
Publication Date
2013
Summary
The seminal work on Italian food, first published in the 1990s - is revised and updated and illustrated with new photography. This classic book leaves no stone unturned in its exploration of Italian gastronomy. Anna Del Conte, the doyenne of Italian cooking, defines the country's regions, ingredients, dishes and techniques for a new generation in her comprehensive explanation of its culinary terms. This simple A-Z format covers all elements of Italian gastronomy from abbacchio to zuppe inglese. There are over 200 recipes, including the great dishes from every major region of Italy. Variations on the classics - pasta, polenta, gnocchi, risotto and pizzas - sit alongside Anna's recipes for versions of Italian favourites, such as peperonata, lamb fricassě, ossobuco and less well-known regional specialities. Specially commissioned photographs of the dishes, ingredients and techniques along with maps of the regions, makes this a truly unique and invaluable book.
Format:
Books
Relevance:
77627.4375
by
Yazicioğlu, İrfan.
Call Number
641.013
Publication Date
2023
Summary
This book focuses on scientific studies on the place and importance of gastronomy in tourism. The book is a study that includes practices on sustainable gastronomy, the evaluation of local foods for tourism purposes, and the relationship between tourism-gastronomy-accommodation.
Format:
Electronic Resources
Relevance:
77620.0781
by
Fantasia, Rick.
Call Number
641.0130944
Publication Date
2018
Format:
Electronic Resources
Relevance:
71878.1797
by
Adria, Ferran.
Call Number
XX(150666.1)
Publication Date
2009
Summary
Guru to a new generation of chefs from Chicago to Copenhagen, Spain's Ferran Adrià has been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius. His restaurant, El Bulli, was ranked first on Restaurant Magazine's Top 50 list in 2006, 2007, and 2008, and has retained this title in 2009. Considered food's preeminent futurist, a mad Catalonian scientist, and the godfather of culinary foam and other gastronomic advances, the Alicia Foundation distills Adrià's culinary knowledge into a practical handbook that will mor
Format:
Electronic Resources
Relevance:
71877.5625
by
Del Conte, Anna.
Call Number
641.5945
Publication Date
2013
Summary
Gastronomy of Italy the seminal work on Italian food, first published in the 1990s is revised and updated and illustrated with new photography. This classic book leaves no stone unturned in its exploration of Italian gastronomy. Anna Del Conte, the doyenne of Italian cooking, defines the country's regions, ingredients, dishes and techniques for a new generation in her comprehensive explanation of its culinary terms. This simple A-Z format covers all elements of Italian gastronomy from abbacchio to zuppe inglese. There are over 200 recipes, including the great dishes from every major region
Format:
Electronic Resources
Relevance:
71873.5000
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