by
Steen, James, author.
Call Number
ARC 641.3 STE
Publication Date
2014
Format:
Books
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40546.3477
by
Newling, Jacqui, author.
Call Number
641.300994 NEW
Publication Date
2015
Summary
Handwritten recipes passed through the generations, tales of goats running wild in colonial gardens and early settlers' experimentation with native foods ...Eat Your History dishes up stories and recipes from Australian kitchens and dining tables from 1788 to the 1950s. Jacqui Newling, resident gastronomer at Sydney Living Museums, invites you to share forgotten tastes and lost techniques, and to rediscover some delicious culinary treasures.
Format:
Books
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0.0981
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by
Gate, Gabriel.
Call Number
641.3
Publication Date
2013
Summary
A Cook's Tour of France is a collection of regional French recipes from chef and television presenter Gabriel Gaté's annual gastronomic journey along of the course of the Tour de France, the most famous race in the world. The Tour takes a different route every year, visiting famous cities and regions like Provence, The Loire Valley and Burgundy, making it as much a delight for the food lover as it is the sports fan. The gastronomy of France is quite simply superb. Its outstanding fish and seafood, excellent wines and liqueurs, extraordinary cheeses, unique range of charcuteries, delicious brea
Format:
Electronic Resources
Relevance:
0.0707
by
McNamee, Gregory.
Call Number
641.3 MCN
Publication Date
2007
Summary
"Food has functioned both as a source of continuity and a subject of adaptation over the course of human history. But how did humans discover how to grow and consume these foods in the first place? How were they chosen over competing foods? How did they come to be so important to us? In this charming and frequently surprising compendium, Gregory McNamee gathers revelations from history, anthropology, chemistry, biology, and many other fields, and spins them into tales of discovery, complete with delicious recipes from many culinary traditions around the world." "Among the 30 types of food discussed in the course of this alphabetically arranged work are: the apple, the banana, chocolate, coffee, corn, garlic, honey, millet, the olive, the peanut, the pineapple, the plum, rice, the soybean, the tomato, and the watermelon. All of the recipes included with these diverse food histories have been adapted for recreation in the modern kitchen."--BOOK JACKET.
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0616/2006021049.html
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0.0635
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