por
Steen, James, author.
Signatura topográfica preferida
ARC 641.3 STE
Fecha de publicación
2014
Formato:
Libros
Relevancia:
40546.3477
por
Newling, Jacqui, author.
Signatura topográfica preferida
641.300994 NEW
Fecha de publicación
2015
Resumen
Handwritten recipes passed through the generations, tales of goats running wild in colonial gardens and early settlers' experimentation with native foods ...Eat Your History dishes up stories and recipes from Australian kitchens and dining tables from 1788 to the 1950s. Jacqui Newling, resident gastronomer at Sydney Living Museums, invites you to share forgotten tastes and lost techniques, and to rediscover some delicious culinary treasures.
Formato:
Libros
Relevancia:
0.0981
Ver otros resultados de búsqueda
por
Gate, Gabriel.
Signatura topográfica preferida
641.3
Fecha de publicación
2013
Resumen
A Cook's Tour of France is a collection of regional French recipes from chef and television presenter Gabriel Gaté's annual gastronomic journey along of the course of the Tour de France, the most famous race in the world. The Tour takes a different route every year, visiting famous cities and regions like Provence, The Loire Valley and Burgundy, making it as much a delight for the food lover as it is the sports fan. The gastronomy of France is quite simply superb. Its outstanding fish and seafood, excellent wines and liqueurs, extraordinary cheeses, unique range of charcuteries, delicious brea
Formato:
Recursos electrónicos
Relevancia:
0.0707
por
McNamee, Gregory.
Signatura topográfica preferida
641.3 MCN
Fecha de publicación
2007
Resumen
"Food has functioned both as a source of continuity and a subject of adaptation over the course of human history. But how did humans discover how to grow and consume these foods in the first place? How were they chosen over competing foods? How did they come to be so important to us? In this charming and frequently surprising compendium, Gregory McNamee gathers revelations from history, anthropology, chemistry, biology, and many other fields, and spins them into tales of discovery, complete with delicious recipes from many culinary traditions around the world." "Among the 30 types of food discussed in the course of this alphabetically arranged work are: the apple, the banana, chocolate, coffee, corn, garlic, honey, millet, the olive, the peanut, the pineapple, the plum, rice, the soybean, the tomato, and the watermelon. All of the recipes included with these diverse food histories have been adapted for recreation in the modern kitchen."--BOOK JACKET.
Formato:
Libros
Table of contents only http://www.loc.gov/catdir/toc/ecip0616/2006021049.html
Relevancia:
0.0635
Limitar resultados de búsqueda
Limitado por: