International Dictionary of Food and Cooking

International Dictionary of Food and Cooking
A Book

by Charles Gordon Sinclair

  • Publisher : Taylor & Francis
  • Release : 1998
  • Pages : 594
  • ISBN : 9781579580575
  • Language : En, Es, Fr & De
GET BOOK

Provides short definitions for professionals and novices alike of some 24,000 foreign words used in cooking in the English language, including ingredients, cooking processes, cooking implements and equipment, and details of service, as well as scientific, botanical, medical, technological, hygienic, and nutritional terms. Drinks, wines, and spirits are only included where they are used as flavorings in food. c. Book News Inc.

Dictionary of Food

Dictionary of Food
International Food and Cooking Terms from A to Z

by Charles Sinclair

  • Publisher : A&C Black
  • Release : 2009-01-01
  • Pages : 640
  • ISBN : 1408102188
  • Language : En, Es, Fr & De
GET BOOK

The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '... so interesting that it only stayed on my desk very briefly before it was taken away... invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine

International Dictionary of Food and Cooking

International Dictionary of Food and Cooking
A Book

by Ruth Marion Somers Martin

  • Publisher : Hastings House Book Publishers
  • Release : 1974
  • Pages : 311
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

The International Dictionary of Food & Nutrition

The International Dictionary of Food & Nutrition
A Book

by Kenneth N. Anderson,Lois E. Anderson

  • Publisher : John Wiley & Sons
  • Release : 1993-06-29
  • Pages : 330
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Offers more than 7,500 definitions of food ingredients, garnishes, sauces, entrees, and appetizers and identifies the ethnic or cultural origin of each term

International Dictionary of Food & Cooking

International Dictionary of Food & Cooking
Ingredients, Additives, Techniques, Equipment, Menu Terms, Catering Terms, Food Science, and Outline Domestic and Production Recipes

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2001
  • Pages : 594
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Dictionary of International Food & Cooking Terms

Dictionary of International Food & Cooking Terms
A Book

by Myra Waldo

  • Publisher : Unknown Publisher
  • Release : 1967
  • Pages : 648
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Guide to Sources for Agricultural and Biological Research

Guide to Sources for Agricultural and Biological Research
A Book

by J. Richard Blanchard,Lois Farrell

  • Publisher : University of California Press
  • Release : 2021-01-08
  • Pages : 752
  • ISBN : 0520368843
  • Language : En, Es, Fr & De
GET BOOK

This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1981.

Appalachian Home Cooking

Appalachian Home Cooking
History, Culture, & Recipes

by Mark F. Sohn

  • Publisher : University Press of Kentucky
  • Release : 2005-10-28
  • Pages : 370
  • ISBN : 081313756X
  • Language : En, Es, Fr & De
GET BOOK

“The 80 recipes are important, but really, this is a food-studies book written for those who feel some nostalgia for, or connection to, Appalachia.” —Lexington Herald-Leader Mark F. Sohn’s classic book, Mountain Country Cooking, was a James Beard Award nominee in 1997. In Appalachian Home Cooking, Sohn expands and improves upon his earlier work by using his extensive knowledge of cooking to uncover the romantic secrets of Appalachian food, both within and beyond the kitchen. Shedding new light on Appalachia’s food, history, and culture, Sohn offers over eighty classic recipes, as well as photographs, poetry, mail-order sources, information on Appalachian food festivals, a glossary of Appalachian and cooking terms, menus for holidays and seasons, and lists of the top Appalachian foods. Appalachian Home Cooking celebrates mountain food at its best. “When you read these recipes for chicken and dumplings, country ham, fried trout, crackling bread, shuck beans, cheese grits casseroles, bean patties, and sweet potato pie your mouth will begin to water whether or not you have a connection to Appalachia.” —Loyal Jones, author of Appalachian Values “Offers everything you ever wanted to know about culinary mysteries like shucky beans, pawpaws, cushaw squash, and how to season cast-iron cookware.” —Our State “Tells how mountain people have taken what they had to work with, from livestock to produce, and provides more than recipes, but the stories behind the preparing of the food . . . The reading is almost as much fun as the eating, with fewer calories.” —Modern Mountain Magazine

Cumulative Index to the Catalog of the Food and Nutrition Information and Educational Materials Center, 1973-1975

Cumulative Index to the Catalog of the Food and Nutrition Information and Educational Materials Center, 1973-1975
A Book

by Food and Nutrition Information and Educational Materials Center (U.S.)

  • Publisher : Unknown Publisher
  • Release : 1975
  • Pages : 340
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Whole Food Facts

Whole Food Facts
The Complete Reference Guide

by Evelyn Roehl

  • Publisher : Inner Traditions / Bear & Co
  • Release : 1996-06
  • Pages : 296
  • ISBN : 9780892816354
  • Language : En, Es, Fr & De
GET BOOK

Describes the nutritional value of whole foods, including fruits, grains, legumes, nuts, seeds, vegetables, and other foods, and includes information on how to select, store, and use each food

A Cook's Dictionary

A Cook's Dictionary
International Food and Cooking Terms from A to Z

by Charles Sinclair

  • Publisher : A & C Black
  • Release : 2004
  • Pages : 632
  • ISBN : 9780747572268
  • Language : En, Es, Fr & De
GET BOOK

The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '… so interesting that it only stayed on my desk very briefly before it was taken away… invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine

Cumulative Index to the Catalog of the Food and Nutrition Information and Education Material Center 1973-1975

Cumulative Index to the Catalog of the Food and Nutrition Information and Education Material Center 1973-1975
A Book

by National Agricultural Library (U.S.)

  • Publisher : Unknown Publisher
  • Release : 1975
  • Pages : 340
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

International Dictionary of Hospitality Management

International Dictionary of Hospitality Management
A Book

by Abraham Pizam,Judy Holcomb

  • Publisher : Routledge
  • Release : 2010-05-14
  • Pages : 336
  • ISBN : 1136394222
  • Language : En, Es, Fr & De
GET BOOK

The International Dictionary of Hospitality Management is the must have companion for all those working or studying in the field of hospitality management. With over 728 entries, it covers everything you need to know, from a concise definition of back office systems, to management accounting and yield management. It covers all of the relevant issues in the field of hospitality management from both a sectoral level: * Lodging * Restaurants and Food service * Time-share * Clubs * Events As well as a functional one: * Accounting and Finance * Marketing * Strategic Management * Human Resources * Information Technology * Facilities Management An abridged version of the successful International Encyclopedia of Hospitality Management, its user friendly layout provides readers with quick and concise answers across this diverse area of industry.

Farms and Foods of the Garden State

Farms and Foods of the Garden State
A New Jersey Cookbook

by Brian Yarvin

  • Publisher : Hippocrene Books
  • Release : 2005
  • Pages : 230
  • ISBN : 9780781810838
  • Language : En, Es, Fr & De
GET BOOK

This second in Hippocrene's line of state cookbooks is a comprehensive look at the incredibly diverse and bountiful state of New Jersey. The author captures the essence of the Garden State by profiling some of its most interesting farms, including a vineyard, a buffalo ranch, and a trout hatchery. More than 100 simple easy-to-follow recipes feature products from the profiled farms, making the direct but often overlooked connection between farmers and cooks. Recipes such as Chicken Vindaloo, Italian style stewed Peppers, and Portuguese Kale Soup also reflect New Jersey's ethnic diversity. An ingredients glossary and a shopping guide are also included.

Hospitality and Tourism Management in Africa

Hospitality and Tourism Management in Africa
A Book

by Dr. Lumumba Umunna Ubani

  • Publisher : Xlibris Corporation
  • Release : 2012-02-09
  • Pages : 367
  • ISBN : 1469144662
  • Language : En, Es, Fr & De
GET BOOK

WHAT A BOOK! Discover not only the life’s sustaining joy of Africa but the geography, the translucent and radiant beautiful sunny world of the tropical Africa. As an individual you need it. As a youth, you need it. As a corporate Executive, you need it. The children and the mothers need to come and experience Africa too! You must all come and see the real African – once you go, you will never want to come back! The spiritual essence of the motherland, Africa, is beckoning on everyone to come. Perhaps you have never travelled to this beautiful continent called Africa. Or you may have thought that it is just a country. But no, it is the home land of all mankind. The mother land of every human being who must have fed from one pot before they spread out to various countries of the world. In fact, archeologically speaking, you are really, an African! Come and experience the uniqueness of this continent – the second largest Continent on earth! This is a book of enlightenment about where the life on earth began just few millions years ago. Here is a book that will challenge you to read and re-read again. It is a classic book which will be treasured by all the present and future generations of people throughout the world. In its portrayal of topography, its geographical and Eco-logical canaries of Africa, you will be inspired not only to come to Africa right away, but once you go, you will want to live there for good! The author is praying and hoping that soon some of the most beautiful and wealthy nations in Africa will approve and grant 35% cost reduction for business and leisure tourists to make traveling possible for all who plans to come to Africa.

Argentina Cooks!

Argentina Cooks!
Treasured Recipes from the Nine Regions of Argentina

by Shirley Lomax Brooks

  • Publisher : Hippocrene Books
  • Release : 2003
  • Pages : 314
  • ISBN : 9780781809979
  • Language : En, Es, Fr & De
GET BOOK

Collects 190 recipes for Argentine foods, grouped in nine regions, and includes a look at ingredients and techniques, comments on the country's landscape, history, traditions, and culture, and discussion of Argentine wines.

History of Soybeans and Soyfoods in Korea (544 CE to 2021)

History of Soybeans and Soyfoods in Korea (544 CE to 2021)
Extensively Annotated Bibliography and Sourcebook

by William Shurtleff; Akiko Aoyagi

  • Publisher : Soyinfo Center
  • Release : 2021-05-31
  • Pages : 978
  • ISBN : 1948436396
  • Language : En, Es, Fr & De
GET BOOK

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 144 photographs and illustrations. Free of charge in digital PDF format.

History of Soybeans and Soyfoods in Southeast Asia (13th Century To 2010)

History of Soybeans and Soyfoods in Southeast Asia (13th Century To 2010)
Extensively Annotated Bibliography and Sourcebook

by William Shurtleff, Akiko Aoyagi

  • Publisher : Soyinfo Center
  • Release : 2010-06-01
  • Pages : 1031
  • ISBN : 1928914306
  • Language : En, Es, Fr & De
GET BOOK

Covers Brunei, Cambodia, Indonesia, Laos, Malaysia, Myanmar (formerly Burma), Philippines, Singapore, Thailand, Timor-Leste, Vietnam.

Catalog

Catalog
Supplement 1-, Cumulative Index

by Food and Nutrition Information Center (U.S.)

  • Publisher : Unknown Publisher
  • Release : 1974
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

A Pied Noir Cookbook

A Pied Noir Cookbook
French Sephardic Cuisine from Algeria

by Chantal Clabrough

  • Publisher : Hippocrene Books
  • Release : 2005
  • Pages : 128
  • ISBN : 9780781810821
  • Language : En, Es, Fr & De
GET BOOK

This unique cookbook relates the story of the Pied Noir or 'Black feet', Sephardic Jews from the North African nation of Algeria. The cuisine of the Peid Noir reflects a storied history: Expelled from Spain, and later forced to flee Algeria, their cookery was influenced by the nations they inhabited, as well as the trade routes that passed through these areas. Over the centuries, they collected recipes and flavours that came to form a unique and little-known culinary repertoire. The 85 recipes in this fascinating book are accompanied by a history of the Pied Noir and the story of the author's family. A glossary of culinary terms and menus for Pied Noir feasts are also included.