by
David, Elizabeth, 1913-1992.
Call Number
641.5 DAV
Publication Date
2010 1997
Summary
"Before Elizabeth David died in 1992 she and her editor, Jill Norman, had begun work on a volume of The Best of but then her health deteriorated and the project was shelved. The idea was revived in 1996 when chefs and writers and Elizabeth's many friends, were invited to select their favourite articles and recipes. Some sent notes explaining their choice, others provided an anecdote or a recollection about her, others sent lists of recipes they had been using for years. This book is the fruit of that harvest of recommendations and the names of the contributors, who number among them some of our finest food writers such as Simon Hopkinson, Alice Waters, Sally Clarke, Richard Olney, Paul Levy and Anne Willan, appear after the pieces they had chosen along with their notes. The extracts and recipes which make up South Wind Through the Kitchen are drawn from all Elizabeth David's books, namely A Book of Mediterranean Food , French Country Cooking , Italian Food , Sumer Cooking , French Provincial Cooking , Spices, Salt and Aromatics in the English Kitchen , English Bread and Yeast Cookery , An Omelette and a Glass of Wine , and Harvest of the Cold Months . There are over 200 recipes in the book organised around courses and ingredients such as eggs and cheese, fish and shellfish, meat, poultry and game, vegetables, pasta, pulses and grains, sauces, sweet dishes and cakes, preserves, and bread, all interspersed with extracts and articles making it a delightful compendium to dip into as well as cook from."
Format:
Books
Relevance:
0.0598
by
Saxon, Michael
Call Number
641.5092 SAX
Publication Date
2008 2001 2000
Format:
Books
Relevance:
85042.6406
View Other Search Results
by
Kittler, Pamela Goyan, 1953-
Call Number
613.20973 KIT
Publication Date
2008 2004
Summary
"Food and Culture" provides information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. Authors Pamela Goyan Kittler and Katherine P. Sucher include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, Greeks, Middle Easterners, Asian Indians, and regional Americans.
Format:
Books
Relevance:
0.0657
by
Brandon, Ruth.
Call Number
926.4 SOY
Publication Date
2004
Format:
Books
Relevance:
0.0579
by
Meyers, Perla.
Call Number
641.5 MEY
Publication Date
2004
Summary
"Every home cook has questions, and in this volume, cooking teacher and food writer Perla Meyers answers each one, taking on the most basic as well as the more complex questions on everything from kitchen equipment, pots, and utensils to pantry essentials. Part technical reference guide, part cookbook, How to Peel a Peach is a resource for common-sense solutions and satisfying recipes from Meyers, plus tips from famous chefs." "The creative process doesn't begin with a recipe - Meyers maintains that it starts at grocery stores, farmers' markets, and specialty shops, places where cooks gain an intimate knowledge of ingredients and equipment. She reveals the art of shopping, plus how to store and prepare everything from meat and game to vegetables, seafood, pasta, grains, and fruits - guidance that is essential for cooking intuitively."--BOOK JACKET.
Format:
Books
Publisher description http://www.loc.gov/catdir/description/wiley041/2003019728.html
Table of contents http://www.loc.gov/catdir/toc/ecip048/2003019728.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley043/2003019728.html
Table of contents http://www.loc.gov/catdir/toc/ecip048/2003019728.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley043/2003019728.html
Relevance:
0.0598
by
Holmesglen Institute of TAFE.
Call Number
ARC 647.95945 TAS
Publication Date
2004
Format:
Books
Relevance:
0.1179
by
Kittler, Pamela Goyan, 1953-
Call Number
613.20973 KIT
Publication Date
2004
Summary
"Food and Culture" provides information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. Authors Pamela Goyan Kittler and Katherine P. Sucher include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, Greeks, Middle Easterners, Asian Indians, and regional Americans.
Format:
Books
Relevance:
0.0657
by
Moore, Peter
Call Number
DVD 641.5 JAM
Publication Date
2004
Summary
Jamie Oliver is opening his first restaurant, Fifteen. To prove his conviction that it is a passion for food and not formal academic qualifications that makes a good cook, he is training 15 unemployed youngsters to work as chefs in the kitchen. All within 7 months.
Format:
Other
Relevance:
0.1066
by
Ferguson, Priscilla Parkhurst.
Call Number
641.5944 FER
Publication Date
2004
Summary
"This culinary journey begins with Ancien Regime cookbooks and ends with twenty-first-century cooking programs. It takes us from Careme, the "inventor" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pepin. Not a history of French cuisine, Accounting for Taste focuses instead on the people, places, and institutions that have made this cuisine what it is today: a privileged vehicle for national identity, a model of cultural ascendancy, and a pivotal site where practice and performance intersect. With sources as various as the novels of Balzac and Proust, interviews with contemporary chefs such as David Bouley and Charlie Trotter, and the film Babette's Feast, Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients. What's more, well beyond food, the intricate connections between cuisine and country, between local practice and national identity, illuminate the concept of culture itself."--BOOK JACKET.
Format:
Books
Publisher description http://www.loc.gov/catdir/description/uchi051/2003020876.html
Contributor biographical information http://www.loc.gov/catdir/bios/uchi051/2003020876.html
Table of contents http://www.loc.gov/catdir/toc/uchi051/2003020876.html
Table of contents http://www.loc.gov/catdir/toc/ecip049/2003020876.html
Contributor biographical information http://www.loc.gov/catdir/bios/uchi051/2003020876.html
Table of contents http://www.loc.gov/catdir/toc/uchi051/2003020876.html
Table of contents http://www.loc.gov/catdir/toc/ecip049/2003020876.html
Relevance:
0.0516
by
Turner, Marcia Layton
Call Number
926.4 TUR
Publication Date
2004
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/fy051/2004304437.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0620/2004304437-d.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0620/2004304437-d.html
Relevance:
0.0593
by
Wright, Jeni.
Call Number
641.555 WRI
Publication Date
2004
Format:
Books
Relevance:
54899.2930
by
Loubet, Edouard.
Call Number
641.59449 LOU
Publication Date
2004
Format:
Books
Relevance:
0.0469
Limit Search Results
Narrowed by: