by
Lawson, Jane, 1968-
Call Number
641.594 LAW
Publication Date
2010 2009
Format:
Books
Relevance:
4.0355
by
Luard, Elisabeth.
Call Number
641.594 LUA
Publication Date
2009
Format:
Books
Relevance:
3.6716
View Other Search Results
by
Spitz, Bob.
Call Number
641.013 SPI
Publication Date
2008
Summary
In the blink of an eye, Bob Spitz turned fifty, finished an eight year book project and a fourteen year marriage, had his heart stolen and broken on the rebound, and sought salvation the only way he knew how. He fled to Europe, where he hopscotched among the finest cooking schools in pursuit of his dream. Spitz hit the fabled cooking-school circuit in a series of idyllic European villages, and The Saucier's Apprentice is a chronicle of his exploits. Combining an outrageous travelogue with gastronomic lore, hands on cooking instruction, hot-tempered chefs, local personalities, and a batch of memorable recipes, Spitz's odyssey recounts the transformation of a professional writer and lifelong kitchen amateur into a world class cook. Cooking Biography. Biographies and Autobiographies. Travel.
Format:
Books
Relevance:
2.3851
by
Leader, Daniel.
Call Number
641.815 LEA
Publication Date
2007
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip077/2006102247.html
Relevance:
0.3402
by
Krondl, Michael.
Call Number
641.3383094 KRO
Publication Date
2007
Format:
Books
Relevance:
0.4870
by
NRS International
Call Number
DVD 641.594972 CRO
Publication Date
2006
Summary
Explores Croatian cooking techniques and foods. Demonstrates the preparation of a variety of Croatian dishes.
Format:
Other
Relevance:
0.3402
by
Biró, Marcel.
Call Number
641.594 BIR
Publication Date
2005
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip051/2004023353.html
Relevance:
2.1213
by
Adamson, Melitta Weiss.
Call Number
641.300940 ADA
Publication Date
2004
Summary
"New light is shed on everyday life in the Middle Ages in Great Britain and continental Europe through this survey of its food culture. Students and other readers will learn about the common foodstuffs available, how and what people of the era cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative."--BOOK JACKET.
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip0419/2004014054.html
Relevance:
0.8347
by
Spry, Constance, 1886-1960.
Call Number
641.5 SPR
Publication Date
2004 1956
Format:
Books
Relevance:
3.0000
by
Rebora, Giovanni.
Call Number
641.30094 REB
Publication Date
2001
Summary
"Discoveries, travels, conquests, and expansions during the Renaissance introduced Europeans to exotic cultures, mores, manners, and ideas. The cross-fertilization between the Old and the New Worlds, the East and the West brought new foods, preparations, and flavors. That culinary revolution led to the development of new utensils and table manners, initiating a way of eating that differed radically from medieval traditions. Some of the impact is still felt - and tasted - today."--BOOK JACKET.
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/fy032/2001032450.html
Relevance:
2.0158
11.
by
Gillespie, Cailein.
Call Number
641.013094 GIL
Publication Date
2001
Format:
Books
Relevance:
3.5355
Call Number
DVD 641.59436 AUS
Publication Date
1998
Summary
"Located in the very heart of the continent of Europe, the seven provinces of Austria combine to produce the very refined, very European culture and cuisine of this wonderful country. This program explores Austrian cooking introduced by an Austrian in Australia so all ingredients are available"--Back cover.
Format:
Other
Relevance:
0.5202
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