Search Results for France - Narrowed by: Gastronomy.

Bon appétit! / Peter Mayle.

2024-05-09T05:19:45Z

by Mayle, Peter.
Call Number ARC 394.120944 MAY
Publication Date 2001
Format: Books

Building a meal : from molecular gastronomy to culinary constructivism / Hervé This ; translated by Malcolm B. DeBevoise.

2024-05-09T05:19:45Z

by This, Hervé.
Call Number 641.5 THI
Publication Date 2009
Format: Books

Building a meal [electronic resource] : from molecular gastronomy to culinary constructivism

2024-05-09T05:19:45Z

by This, Hervé
Call Number 641.5 THI
Publication Date 2009
Summary An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomy& mdash;the scientific exploration of cooking and eating. By the testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Hervé This unites the head with the hand in order to defend and transform culinary practice.With this new book, Hervé This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites& mdash;hard-boiled eg
Format: Electronic Resources
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Eating with Peter : A Gastronomic Journey.

2024-05-09T05:19:45Z

by Buckley, Susan Washburn.
Call Number 641.013
Publication Date 2018
Format: Electronic Resources
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Gourmet trails Europe / edited by Clifton Wilkinson.

2024-05-09T05:19:45Z

by Wilkinson, Clifton, editor.
Call Number 647.954 GOU
Publication Date 2023
Summary Feed your wanderlust with 40 indulgent food and drink itineraries throughout Europe. Dine below Norway's icy North Sea; devour sumptuous mezedhes in Greece; forage for wild herbs in Germany's Black Forest - with weekend 'gourmet trails' for every budget and taste bud, this book will take you on a tour of the best epicurean regions. Bon appetit! Meet the chefs cooking heirloom recipes; the trailblazing winemakers producing world-famous vino; and the culinary pioneers creating a whole new food language. Whether you wish to spend your next perfect weekend feasting on bugs in Wales or discovering UNESCO vineyards in France, this unique guide is packed with unforgettable eateries, fiercely local food specialities and essential 'gourmet trail' information to make planning your next gastronomic adventure as easy as pie.
Format: Books

Food lover's guide to the world : experience the great global cuisines.

2024-05-09T05:19:45Z

by Lonely Planet Publications (Firm)
Call Number 641.3009 FOO
Publication Date 2012
Summary The world is your oyster. Or hot dog. Or camembert. When we travel, it is often love at first bite. This book presents a lifetime of eating experiences that will lead you from one end of the globe to the other. Take your taste buds on a tour around the world and cook up you next great culinary adventure. Includes introductions by Mark Bittman and James Oseland, celebrity food-lover contributions, best places to find local dishes in cities great and small, cultural tips and how-to-eat etiquette, plus more than 50 recipes to cook back home.
Format: Regular print

1001 foods you must eat before you die / general editor, Frances Case ; foreword by Simon Thomsen.

2024-05-09T05:19:45Z

by Case, Frances.
Call Number 641.013 ONE
Publication Date 2008
Format: Books

The physiology of taste, or, Meditations on transcendental gastronomy / by Jean Anthelme Brillat-Savarin.

2024-05-09T05:19:45Z

by Brillat-Savarin, 1755-1826.
Call Number ARC 641.013 BRI
Publication Date 1978 1925
Format: Books

The gastronomical me / M.F.K. Fisher ; foreword by Bee Wilson.

2024-05-09T05:19:45Z

by Fisher, M. F. K. (Mary Frances Kennedy), 1908-, author.
Call Number 641.5092 FIS
Publication Date 2017 1943
Summary A classic of gastronomic writing that redefined the genre, The Gastronomical Me is a memoir of travel, love and loss, but above all hunger.
Format: Books

Eating out in Europe [electronic resource] : picnics, gourmet dining, and snacks since the late eighteenth century / edited by Marc Jacobs and Peter Scholliers.

2024-05-09T05:19:45Z

by Jacobs, Marc, 1963 July 15-
Call Number 394.1094 21
Publication Date 2003
Summary "Europeans are eating out in unprecedented numbers - in cafs, pubs, brasseries and restaurants. Globalization brought about changes in patterns of leisure and consumption, as well as a democratization of restaurant culture. But what if we open up this concept of 'eating out' to include any eating that takes place outside the home? What cultural shifts can we see through time? What differences can we discover about pre-industrial, industrial and post-industrial societies?Eating Out in Europe addresses such questions as it examines changes in eating patterns through time. 'Eating out' is broadly conceived to cover everything from nibbling a pizza at work to dining in an exquisite restaurant, from suffering an institutional lunch at the school cafeteria to enjoying the natural world with a picnic. The meaning of eating out clearly varies enormously depending on the setting, circumstances and significance of the meal. The contributors describe and interpret the huge changes that occurred in eating habits throughout Europe by analyzing such factors as urbanization, technological innovation, demographic growth, employment patterns and identity formation. Case studies include the evolution of the pub, the rise of the fast food industry in Britain, picnicking in 19th-century France, snack culture in the Netherlands, industrial canteens in Germany, the rise of restaurants in Norway and countryside traditions in Hungary, among others. Fully comprehensive and illustrated, the contributors draw on examples throughout Europe from the late eighteenth century to the present day."--Bloomsbury Publishing.
Format: Electronic Resources
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Omelette and a Glass Of Wine [electronic resource] / Elizabeth David.

2024-05-09T05:19:45Z

by David, Elizabeth.
Call Number 641.013 DAV
Publication Date 2009
Summary An Omelette and a Glass of Wine, offers 62 articles originally written by Elizabeth David between 1955 and 1984 for numerous publications including The Spectator, Gourmet magazine, Vogue, and The Sunday Times. This revered classic volume contains delightful explorations of food and cooking, among which are the collection''s namesake essay and other such gems as Syllabubs and Fruit Fools, Sweet Vegetables, Soft Wine, Pleasing Cheeses, and Whisky in the Kitchen. Her subjects range from the story of how her own cookery writing began to accounts of some restaurants in provincial France, of white truffles in Piedmont, wild risottos on the islands of the Venetian lagoon, and odd happenings during rain-drenched seaside holidays in the British Isles. Here we can share her appreciation of books, people who influenced her, places she loved, and the delicious meals she enjoyed.
Format: Electronic Resources
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