par
Zappala, Janet.
Numéro de rayon préféré
641.5945
Date de publication
2010
Résumé
Presenting a fantastic selection of authentic recipes, this cookbook captures the robust flavors of real Italian cooking. Inspired by the expertise of the author's family, this compilation offers such favorites as Panzanella (Italian Bread Salad), Mama Mia Ziti, and Blue Crab Linguine in Marinara Sauce. Featuring traditional sweets such as Save-the-Day Sour-Cream Coffee Cake, Tiramisu, and Dad's Favorite Pignoli Cookies, this tempting array of mouthwatering masterpieces also provides tips on how to make these classic dishes more healthful without sacrificing flavor.
Format :
Ressources électroniques
Pertinence:
0.0737
par
Rinzler, Carol Ann.
Numéro de rayon préféré
641.3
Date de publication
2009
Format :
Ressources électroniques
Pertinence:
0.0707
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par
Palmer, Sharon.
Numéro de rayon préféré
641.5636
Date de publication
2014
Format :
Ressources électroniques
Pertinence:
0.0495
par
Blanch, Lesley.
Numéro de rayon préféré
641.59
Date de publication
2013
Résumé
This charming little book was first published in 1956 when people in England were still enduring post-war restrictions on both traveling and eating. As Lesley Blanch says in her introduction to a later edition 'benign fate whisked me elsewhere to follow less restricted ways, traveling widely and eating wildly.' She said: 'I don't belong in England, I don't belong anywhere, it is rather restful...I have met everybody and known nobody.' Seductive and piquant like its author, this is 'an appetizer for enthusiastic beginners' rather than a basic cookbook. Lesley Blanch's gastronomic world tour inc
Format :
Ressources électroniques
Pertinence:
0.0477
par
Savage, Eliza.
Numéro de rayon préféré
615.854
Date de publication
2020
Format :
Ressources électroniques
Pertinence:
0.0432
par
Newby, P. K., author.
Numéro de rayon préféré
613.2 NEW
Date de publication
2018
Résumé
"It seems that practically every day there is news about some new super-nutrient, super diet, or super food that promises to help us to be healthier, smarter, happier, fight disease, lose weight, or live longer. Some of this information propels temporary food or diet fads, some of it is subsequently discredited, and some becomes staid wisdom of healthy eating. It structures the way we eat and consume, the research agendas of food scientists, and the ways in which food companies market their products -- and therefore the ways in which the global food system is built. It also affects the environment, food and animal ethics, political and social movements, public policy, and, of course, our health. This volume of the What Everyone Needs to Know series will look at food systems globally and also historically to explain how food production, diets, and nutrition science have changed across time and space. It will begin with a chapter on food revolutions (from hunter-gatherers, to the birth of agriculture, the industrial revolution, the green revolution, and genetic and food technologies); followed by chapters on basic concepts in nutrition science; food choices; the politics of food environments (farms, supermarkets, restaurants, farmers markets, community farms, and food trucks); modern food production and health (conventional v. sustainable agriculture, the meaning of 'organic' and 'whole' foods; food packaging); the environmental costs of food production; animal-based diets; beverages; plant-based diets; and nutrition guidelines and food labels. The book concludes with a chapter on food technology (personalised diets, 3D printing of food, the food supply, and the future of hunger)"--
Format :
Livres
Pertinence:
0.0432
par
O'Connell, Libby H.
Numéro de rayon préféré
641.563
Date de publication
2014
Résumé
""Like many miniencyclopedias, this one is studded with often intriguing facts.""-Kirkus From the chief historian at HISTORY® comes a rich chronicle of the evolution of American cuisine and culture, from before Columbus's arrival to today. Did you know that the first graham crackers were designed to reduce sexual desire? Or that Americans have tried fad diets for almost two hundred years? Why do we say things like ""buck"" for a dollar and ""living high on the hog""? How have economics, technology, and social movements changed our tastes? Uncover these and other fascinating aspects of Ameri
Format :
Ressources électroniques
Pertinence:
0.0408
par
Hirsheimer, Christopher.
Numéro de rayon préféré
641.563
Date de publication
2013
Résumé
Volumes four through six in Canal House Cooking's seasonal recipes series, including mouthwatering dishes for the novice and experienced cook alikeCanal House Cooking Volumes Four Through Six is a collection of some of our favorite recipes, the ones we cook for ourselves, our friends, and our families during the summer, fall, and right through the holiday season. They'll make you want to run straight to the store, market, kitchen, or out to the grill and start cooking. In Farm Markets and Gardens we live in the season by shopping at farmers' markets and roadside tables, and gathering the very
Format :
Ressources électroniques
Pertinence:
0.0408
par
Duyff, Roberta Larson, author.
Numéro de rayon préféré
613.2 DUY
Date de publication
2017
Format :
Livres
Pertinence:
0.0342
par
Borboa, Michele.
Numéro de rayon préféré
641.555
Date de publication
2011
Résumé
Cook the best, most nutritious food for your family and save time and money with this mega-delicious guide to preparing meals you can fix-and-freeze now and enjoy any night of your crazy-busy week!.
Format :
Ressources électroniques
Pertinence:
0.0342
par
Miller, Jeffrey P.
Numéro de rayon préféré
641.302
Date de publication
2022
Format :
Ressources électroniques
Pertinence:
0.0309
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