by
Branget, Françoise.
Call Number
641.5944
Publication Date
2012
Summary
Here are 180 recipes of traditional French appetizers, entrees, and desserts that members of the French National Assembly, representing the myriad regions of their native country, have decided to share with the world. From a challenging slow-cooked hare recipe that predates the French Revolution to the simplest bread, The Cuisine of the French Republic is both wittily political and warmly personal. It comes with fascinating legends of La France profonde, historical information, and a great deal of Gallic charm. None of the recipes are chic, trendy, minimalist, or Nouvelle Cuisine. Here is the real thing. The diversity and originality of these recipes are representative of France's rich culinary heritage. The Cuisine of the French Republic offers a unique chance of entering La France profonde that no, or few tourists ever penetrate. This comprehensive cultural and gastronomic insider view into private kitchens, farms, replete with ancestral recipes passed on through generations will enchant the armchair traveler as well as inspire to visit the many different regions of France--a country so rich, with many cuisines. "Cooking is our soul," Branget says, "but political life, politics intrude. These recipes are testimony to our small pleasures, our contribution to history." Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Format:
Electronic Resources
Relevance:
0.0243
by
Lima-de-Faria, A.
Call Number
572.87 22
Publication Date
2008
Summary
This timely book contains the latest information on the molecular organization of the chromosome. The information is original and is presented in an unorthodox way, while carefully chosen elucidating and attractive figures serve to add clarity to the subject treated. Thus, the book will add greatly to the general debate on the evolution of living organisms, and will be of particular interest to those in the biotechnological field.
Format:
Electronic Resources
Relevance:
0.0243
by
Hill, Victoria.
Call Number
664
Publication Date
2014
Summary
This book examines food quality, product conformance, reliability and safety, starting with wheat and ending with its value chain transformation into bread. Shows how to apply Kaizen with classic quality improvement methods to strengthen food safety systems.
Format:
Electronic Resources
Relevance:
0.0235
1708.
by
Bankston, Carl L. (Carl Leon), 1952-
Call Number
909.82 22
Publication Date
2009
Summary
Describes and analyzes 400 of the most important and most publicized scandals in all fields of human endeavor that have occurred throughout the world since the beginning of the 20th century.
Format:
Electronic Resources
Relevance:
0.0147
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