1153.
by
Helman, Anat.
Call Number
641.30089924
Publication Date
2015
Summary
Bringing together contributions from a diverse group of scholars, Volume XXVIII of Studies in Contemporary Jewry presents a multifaceted view of the subtle and intricate relations between Jews and their foodways. The symposium covers Europe, the Middle East, Africa, and North America from the 20th century to the 21st.
Format:
Electronic Resources
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0.0277
by
Chamberlain, Chris.
Call Number
641.5975
Publication Date
2014
Summary
Chris Chamberlain, author of the popular The Southern Foodie Cookbook, takes you back to the South for a tour of the restaurants that make the best pig dishes.
Format:
Electronic Resources
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0.0264
by
Nishinari, Katsuyoshi, editor.
Call Number
641.3 TEX
Publication Date
2020
Format:
Electronic Resources
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0.0253
by
Galanakis, Charis M., author.
Call Number
664
Publication Date
2020
Format:
Electronic Resources
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0.0253
by
Park, Kun Young.
Call Number
613.2
Publication Date
2018
Format:
Electronic Resources
Relevance:
0.0253
by
Grumezescu, Alexandru.
Call Number
663
Publication Date
2019
Format:
Electronic Resources
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0.0243
by
Branget, Françoise.
Call Number
641.5944
Publication Date
2012
Summary
Here are 180 recipes of traditional French appetizers, entrees, and desserts that members of the French National Assembly, representing the myriad regions of their native country, have decided to share with the world. From a challenging slow-cooked hare recipe that predates the French Revolution to the simplest bread, The Cuisine of the French Republic is both wittily political and warmly personal. It comes with fascinating legends of La France profonde, historical information, and a great deal of Gallic charm. None of the recipes are chic, trendy, minimalist, or Nouvelle Cuisine. Here is the real thing. The diversity and originality of these recipes are representative of France's rich culinary heritage. The Cuisine of the French Republic offers a unique chance of entering La France profonde that no, or few tourists ever penetrate. This comprehensive cultural and gastronomic insider view into private kitchens, farms, replete with ancestral recipes passed on through generations will enchant the armchair traveler as well as inspire to visit the many different regions of France--a country so rich, with many cuisines. "Cooking is our soul," Branget says, "but political life, politics intrude. These recipes are testimony to our small pleasures, our contribution to history." Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Format:
Electronic Resources
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0.0243
by
Sinaiee, Maryam.
Call Number
641.59550000000002
Publication Date
2018
Summary
Over 100 authentic, seasonal recipes from Persian cook and food blogger, Maryam Sinaiee.
Format:
Electronic Resources
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0.0235
by
Keller, James M., 1953-
Call Number
785 22
Publication Date
2011
Summary
Approaching the tradition of chamber music with knowledge and passion, James Keller here serves as the often opinionated, always genial guide to 192 essential works by 56 composers, providing illuminating essays on what makes each piece distinctive and admirable. Keller spans the history of this intimate genre of music, from key works of the Baroque through the emotionally stirring "golden age" of the Classical and Romantic composers, to modern masterpieces rich in political, psychological, and sometimes comical overtones. For each piece, from Bach through to contemporary figures like George Crumb and Steve Reich, the author includes an astute musical analysis that casual music lovers can easily appreciate yet that more experienced listeners will find enriching. Keller shares the colorful, often surprising stories behind the compositions while revealing the delights of an art form once described by Goethe as the musical equivalent of "thoughtful people conversing." [Publisher description].
Format:
Electronic Resources
Relevance:
0.0227
by
Nasrallah, Nawal.
Call Number
641.59292761
Publication Date
2021
Summary
The thirteenth-century cookbook Fiḍālat al-khiwān fī ṭayyibāt al-ṭaʿām wa-l-alwān by the Andalusi scholar Ibn Razīn al-Tujībī showcases 475 exquisite recipes. This edition was meticulously translated into English based on a newly discovered manuscript containing the complete text. It includes an introduction, glossary, 218 color illustrations, and 24 modernized recipes.
Format:
Electronic Resources
Relevance:
0.0207
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