by
Brillat-Savarin, Jean Anthelme.
Call Number
641.013 BRI
Publication Date
2012
Summary
A masterpiece on the subject of cooking as an art and eating as a pleasure, this 1825 classic on the joys of food and drink was written by a French politician and man of letters whose true passion centered on gastronomy. Includes recipes for pheasant, Swiss fondue, and other dishes. 41 illustrations.
Format:
Electronic Resources
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4.2678
by
Janer, Zilkia, author.
Call Number
641.013 JAN
Publication Date
2023
Format:
Electronic Resources
Relevance:
1.7678
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by
Gleeson-White, Jane.
Call Number
657
Publication Date
2011
Summary
A fascinating exploration of how a simple system used to measure and record wealth spawned a cultural revolution. Prepare to have your idea of accounting changed forever.
Format:
Electronic Resources
Relevance:
1.7678
4.
by
This, Hervé.
Call Number
641.013 THI
Publication Date
2008
Format:
Books
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1.7678
by
Bundy, Beverly.
Call Number
394.10973 BUN
Publication Date
2002
Format:
Books
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1.7678
by
Aron, Jean-Paul.
Call Number
641.0130944 ARO
Publication Date
1975
Format:
Books
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1.7678
by
Aron, Jean-Paul.
Call Number
641.0130944 ARO
Publication Date
1975
Format:
Books
Relevance:
1.7678
by
Page, Edward B.
Call Number
ARC 641.509 PAG
Publication Date
1971
Format:
Books
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1.7678
by
Brillat-Savarin, 1755-1826
Call Number
ARC KLI 641.013 BRI
Publication Date
1970
Format:
Books
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1.7678
by
Oliver, Raymond
Call Number
ARC 641.013 OLI
Publication Date
1967
Format:
Books
Relevance:
1.7678
by
Chamberlain, Narcissa G.
Call Number
641.013 VIN
Publication Date
1962
Format:
Books
Relevance:
1.7678
by
Crosby, Guy, author.
Call Number
641.013 CRO
Publication Date
2019
Summary
Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science's understanding of what happens at a molecular level when we apply heat to food. Mastering new ways of feeding ourselves has resulted in leaps in longevity and explosions in population--and the potential of cooking science is still largely untapped. In Cook, Taste, Learn, the food scientist and best-selling author Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste. Crosby explains why both home cooks and professional chefs should learn how to apply cooking science, arguing that we can easily improve the nutritional quality and gastronomic delight of everyday eating. Science-driven changes in the way we cook can help reduce the risk of developing chronic diseases and enhance our quality of life. The book features accessible explanations of complex topics as well as a selection of recipes that illustrate scientific principles. Cook, Taste, Learn reveals the possibilities for transforming cooking from a craft into the perfect blend of art and science.
Format:
Electronic Resources
Relevance:
1.1180
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