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:
2.5000
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
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1.7678
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3.
by
Gillespie, Cailein.
Call Number
641.013094 GIL
Publication Date
2001
Format:
Books
Relevance:
1.7678
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