1.
by
Hudgins, Sharon, editor.
Call Number
647.9631 FOO
Publication Date
2019 2018
Summary
"All aboard for a delicious ride on nine legendary railway journeys! Meals associated with train travel have been an important aspect of railway history for more than a century - from dinners in dining cars to lunches at station buffets to foods purchased from platform vendors. For many travellers, the experience of eating on a railway journey is often a highlight of the trip, a major part of the `romance of the rails'. Food on the Move focuses on the culinary history of these famous journeys on five continents, from the earliest days of rail travel to the present... Written by eight different authors who have travelled on those legendary lines, the book include recipes, from the dining cars and station eateries, taken from historical menus and contributed by contemporary chefs."--Dust jacket flap.
Format:
Books
Relevance:
0.0566
by
Dornenburg, Andrew.
Call Number
647.95 DOR
Publication Date
1998
Format:
Books
Table of Contents http://www.loc.gov/catdir/toc/onix03/98016705.html
Publisher description http://www.loc.gov/catdir/description/wiley032/98016705.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley041/98016705.html
Publisher description http://www.loc.gov/catdir/description/wiley032/98016705.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley041/98016705.html
Relevance:
42525.9297
View Other Search Results
by
Hodges, Carol A., 1941-
Call Number
613.2 HOD
Publication Date
1994
Summary
In today's market, a large percentage of food consumed is eaten or purchased away from home which has created an increasing demand for healthful options across all segments of the food industry. Now, more than ever, your customers realize that diet plays an important role in maintaining good health. The completely revised, second edition of Culinary Nutrition for Food Professionals gives you all of the information you need to balance taste and health while maintaining your unique niche in today's competitive marketplace. A one-of-a-kind chapter addresses fitness and diet needs for food professionals. It is designed as a guide for maintaining peak productivity at the work site. The book is a vital and current reference for foodservice managers, chefs, caterers, food product developers and retailers, restaurateurs, food writers, and health professionals. It is also a practical reference for individuals who wish to learn the professional approach to cooking for taste and health.
Format:
Books
Relevance:
0.0566
by
Folsom, Le Roi A.
Call Number
641.57 FOL
Publication Date
1974
Format:
Books
Relevance:
0.0938
Limit Search Results
Narrowed by: