Conserve Naturali Fatte In Casa Ricette Curiosit Approfondimenti
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Conserve Naturali Fatte In Casa Ricette Curiosit Approfondimenti
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Author : Silvia Strozzi
language : it
Publisher:
Release Date : 2014
Conserve Naturali Fatte In Casa Ricette Curiosit Approfondimenti written by Silvia Strozzi and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Cooking categories.
Conserve Naturali Fatte In Casa
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Author : Silvia Strozzi
language : it
Publisher:
Release Date : 2012-05
Conserve Naturali Fatte In Casa written by Silvia Strozzi and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05 with Cooking categories.
Jams And Preserves
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Author : Academia Barilla
language : en
Publisher: Academia Barilla
Release Date : 2014-05
Jams And Preserves written by Academia Barilla and has been published by Academia Barilla this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-05 with Canning and preserving categories.
Sweet as a berry tangy as a tomato here come 50 authentic recipes for savory and sweet jams and preserves that capture the finest flavors from the regions of Italy.
Preserving
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Author : Ginette Mathiot
language : en
Publisher: Phaidon Press
Release Date : 2015-09-21
Preserving written by Ginette Mathiot and has been published by Phaidon Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-09-21 with Cooking categories.
Classic French preserving techniques updated for a modern audience. Preserve fruit, vegetables, meat and fish with a beautifully illustrated guide from France's favorite food author. Enjoy local, fresh, organic food throughout the year. With more than 350 classic French recipes, both home cooks and chefs will learn traditional techniques for sweet and savory preserving, as well as smoking, pickling, and making charcuterie. France's favorite food author Ginette Mathiot classic has been revised and updated for todays preserver by Clotilde Dusoulier, famed for her Chocolate and Zucchini website and books, Clotilde's Edible Adventures in Paris, Chocolate and Zucchini, Edible French, and The French Market Cookbook.
Preserves
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Author : Lindy Wildsmith
language : en
Publisher:
Release Date : 2004
Preserves written by Lindy Wildsmith and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Canning and preserving categories.
For those warm days of late summer and autumn, when the fruit is ripe and good, you'll love this inspiring collection of recipes for jams, pickles and liquers.
The Art Of Cooking
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Author : Maestro Martino of Como
language : en
Publisher: Univ of California Press
Release Date : 2005-01-03
The Art Of Cooking written by Maestro Martino of Como and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-01-03 with Cooking categories.
Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.
The Book Of Ice Creams Sorbets
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Author : Jacki Passmore
language : en
Publisher: Penguin
Release Date : 1986
The Book Of Ice Creams Sorbets written by Jacki Passmore and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Cooking categories.
Tells how to use and take care of ice cream machines, offers recipes for sorbets, ice creams, sherberts, and sauces, and gives tips on serving
An Introduction To The Historiography Of Science
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Author : Helge Kragh
language : en
Publisher: Cambridge University Press
Release Date : 1987
An Introduction To The Historiography Of Science written by Helge Kragh and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987 with Science categories.
This book introduces the methodological and philosophical problems with which modern history of science is concerned, offering a comprehensive and critical review through description and evaluation of significant historiographical viewpoints. Incorporating discussion of key problems in general historical writing, with examples drawn from a range of disciplines, this non-elementary introduction bridges the gap between general history and history of science. Following a review of the early development of the history of science, the theory of history as applied to science history is introduced, examining the basic problems which this generates, including problems of periodisation, ideological functions, and the conflict between diachronical and anachronical historiography. Finally, the book considers the critical use, and analysis, of historical sources, and the possibility of the experiemental reconstruction of history. Aimed primarily at students, the book's broad scope and integration of historical, philosophical and scientific matters will interest philosophers, sociologists and general historians, for whom there is no alternative introduction to the subject at this level.
Martha Stewart S Cooking School Enhanced Edition
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Author : Martha Stewart
language : en
Publisher: Potter/TenSpeed/Harmony
Release Date : 2011-12-20
Martha Stewart S Cooking School Enhanced Edition written by Martha Stewart and has been published by Potter/TenSpeed/Harmony this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-12-20 with Cooking categories.
This enhanced edition of Martha Stewart’s Cooking School includes 31 instructional step-by-step videos and hundreds of color photographs that demonstrate the fundamental cooking techniques that every home cook should know. Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and much more. In Martha Stewart’s Cooking School, you get just that: a culinary master class from Martha herself, with lessons for home cooks of all levels. Never before has Martha written a book quite like this one. Arranged by cooking technique, it’s aimed at teaching you how to cook, not simply what to cook. Delve in and soon you’ll be roasting, broiling, braising, stewing, sautéing, steaming, and poaching with confidence and competence. In addition to the techniques, you’ll find more than 200 sumptuous, all-new recipes that put the lessons to work, along with invaluable step-by-step photographs to take the guesswork out of cooking. You’ll also gain valuable insight into equipment, ingredients, and every other aspect of the kitchen to round out your culinary education. Featuring more than 500 gorgeous color photographs, Martha Stewart’s Cooking School is the new gold standard for everyone who truly wants to know his or her way around the kitchen.
Alexander Dumas Dictionary Of Cuisine
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Author : Dumas
language : en
Publisher: Routledge
Release Date : 2014-01-21
Alexander Dumas Dictionary Of Cuisine written by Dumas and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-01-21 with Social Science categories.
First published in 2005. A cookery book by the author of The Three Muskateers and The Count of Monte Cristo may seen an improbability. Yet Alexandre Dumas was an expert cook- his love of food was said to be equalled only by his love of women - and his Great Dictionary of Cuisine, written to be read by worldly people and used by professionals and published posthumously in 1873, it is a masterpiece in its own right. This abridged version of the Dictionary is designed to be both useful and entertaining. A glance at the Index will show that there are hundreds of recipes - for sauces, soups, meat, fish, eggs, poultry and game - not all kitchen-tested with modern ingredients, but well within the scope of an experienced and imaginative cook.