Cook S Marketplace
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Cook S Marketplace
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Author : Sherry Irene Virbila
language : en
Publisher:
Release Date : 1982
Cook S Marketplace written by Sherry Irene Virbila and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982 with Business & Economics categories.
Hot Mess Kitchen
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Author : Gabi Moskowitz
language : en
Publisher: Grand Central Life & Style
Release Date : 2017-09-12
Hot Mess Kitchen written by Gabi Moskowitz and has been published by Grand Central Life & Style this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-09-12 with Cooking categories.
"I came for the recipes and stayed for the funny, personal writing. How could you not love a book with recipes like 'Fuck It, Let's Just Get Stoned Nachos' and 'All My Friends Are Married Mud Pie'? Surely there is not one among you who has not felt both sentiments. You could buy this book and enjoy it without ever taking out your oven mitts." --Mindy Kaling, from the foreword Decades ago, every young woman left home knowing how to cook, but now, well, not so much. And while they're happy times have changed, authors Gabi Moskowitz and Miranda Berman want to save millennials from the perils of takeout and take back the kitchen with their new book, HOT MESS KITCHEN. These ladies aren't serving caviar and champagne; they're making Quarter-Life Crisis Queso. They're not giving you a plan for the perfect dinner party, but suggesting How to Throw a Fabulous Dinner Party Without Having an Anxiety Attack. And they're going to be there each step of the way with easy, delicious recipes and personal stories that make it feel like they're right there in your kitchen with you, showing you which knife to use and wiping the mascara from your face as you cry from onion chopping. They're going to be your friends. Your kitchen friends, your HOT MESS KITCHEN friends. Your best friends? No, no, this isn't like a Her type of scenario. Have real friends. Read this book and all their stories, and let Gabi and Miranda show you how cooking has helped, or how it could have helped them, in their messiest moments!
Christina Cooks
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Author : Christina Pirello
language : en
Publisher: Penguin
Release Date : 2004-01-06
Christina Cooks written by Christina Pirello and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-01-06 with Cooking categories.
Public television cooking show host Christina Pirello is the woman who put the fun back into healthy cooking. In Christina Cooks she's responded to the hundreds of questions that her viewers and readers have put to her over the years-with lots of sound, sane advice, hints, tips and techniques-plus loads of great recipes for scrumptious, healthy meals with a Mediterranean flair. A whole foods cookbook, Christina Cooks offers inventive ideas for breakfast, special occasions, and what to feed the kids. Chapters include Soups, Breakfast, Kids' Favorites, Beans, Grains, Vegetables, Beverages, and Desserts-Christina addresses popular myths about dairy and protein amongst other often misunderstood ideas about healthful eating.
Make The Bread Buy The Butter
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Author : Jennifer Reese
language : en
Publisher: Simon and Schuster
Release Date : 2012-10-16
Make The Bread Buy The Butter written by Jennifer Reese and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-10-16 with Biography & Autobiography categories.
Reese's "Make the Bread, Buy the Butter" is a lively, frugal-chic answer to the question, "Make or buy?" It includes about 120 different food staples.
The Culinarians
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Author : David S. Shields
language : en
Publisher: University of Chicago Press
Release Date : 2017-10-26
The Culinarians written by David S. Shields and has been published by University of Chicago Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-26 with Biography & Autobiography categories.
Typed manuscript copy.
The Practice Of The Meal
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Author : Benedetta Cappellini
language : en
Publisher: Routledge
Release Date : 2016-03-31
The Practice Of The Meal written by Benedetta Cappellini and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-03-31 with Business & Economics categories.
Reflecting a growing interest in consumption practices, and particularly relating to food, this cross disciplinary volume brings together diverse perspectives on our (often taken for granted) domestic mealtimes. By unpacking the meal as a set of practices - acquisition, appropriation, appreciation and disposal - it shows the role of the market in such processes by looking at how consumers make sense of marketplace discourses, whether this is how brand discourses influence shopping habits, or how consumers interact with the various spaces of the market. Revealing food consumption through both material and symbolic aspects, and the role that marketplace institutions, discourses and places play in shaping, perpetuating or transforming them, this holistic approach reveals how consumer practices of ‘the meal’, and the attendant meaning-making processes which surround them, are shaped. This wide-ranging collection will be of great interest to a wide range of scholars interested in marketing, consumer behaviour and food studies, as well as the sociology of both families and food.
Love Welcome Serve
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Author : Amy Nelson Hannon
language : en
Publisher: Harper Celebrate
Release Date : 2023-04-25
Love Welcome Serve written by Amy Nelson Hannon and has been published by Harper Celebrate this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-04-25 with Cooking categories.
There's something unique and magical about serving people a homecooked meal that comes right back around and squeezes your heart. Living in the South for more than twenty years as a pastor's wife confirmed Amy Hannon's long-held belief that when you cook for people, they feel cared for. Love Welcome Serve is part of Amy's mission to help open your home and your heart and connect with folks over food. You will be encouraged and equipped to live out authentic, intentional, lifegiving hospitality right in your own kitchen. This beautiful cookbook offers simple, crowd-pleasing, comfort recipes that you can make on busy weeknights or on slow Sunday afternoons such as: Brown Sugar Chili over Cheese Grits Cream Cheese Chicken Enchiladas Sam’s Pulled Pork Comfort Chicken Pot Pie Layered Spaghetti Pie Also includes: Recipes for dishes that stretch so that you can cook for crowds and still have time to enjoy their company Portable comfort meals that can be easily prepared and transported Suggestions for stocking your pantry and fridge so that you’re prepared to pull off a quick, yummy meal Helpful tips for making ahead, freezing, doubling, preparing, and taking shortcuts As the owner of Euna Mae, a destination kitchen boutique in Northwest Arkansas, Amy's hope is to encourage you to see that cooking for your family and friends is an enormous privilege and can create treasured memories and lifelong warm fuzzies. It's time to change the world one pot pie at a time!
My Cooking Life
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Author : Spruce Books
language : en
Publisher: National Geographic Books
Release Date : 2022-09-27
My Cooking Life written by Spruce Books and has been published by National Geographic Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-09-27 with Cooking categories.
Guided journaling meets your personal recipe tracker in this giftable journal created especially for home chefs. This delightful guided journal brings intentionality to your cooking life with space to describe the recipes you've tried, explain why you chose them, note how you've modified them, list what did and didn't work about the recipe, and jot down how you felt about it. Far more than just a blank journal for recipe tracking, My Cooking Life is a unique entry in the marketplace destined to become a cherished, customized keepsake for anyone who loves to spend time in the kitchen. With thoughtful prompts that celebrate all the creativity and work that goes into the art of creating great meals, the result is not only a keepsake that will help inform your future cooking decisions and make you a better cook but a personal memento that you'll love to look back through.
Lidia S Italy
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Author : Lidia Matticchio Bastianich
language : en
Publisher: Knopf
Release Date : 2010-08-18
Lidia S Italy written by Lidia Matticchio Bastianich and has been published by Knopf this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-08-18 with Cooking categories.
Featuring 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich's legendary cooking. For the home cook and the armchair traveler alike, Lidia's Italy offers a short introduction to ten regions of Italy—from Piemonte to Puglia—with commentary on nearby cultural treasures by Lidia's daughter Tanya, an art historian. · In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region’s Middle European influences; and buzara, an old mariner’s stew, draws on fish from the nearby sea. · From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel. · From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup. · In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors. · In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is “heaven on a plate”; and a bagna cauda serves as a dip for local vegetables, including prized cardoons. · In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert. · In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them. · In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes. · From Sicily’s Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon. · In Puglia, at Italy’s heel, where durum wheat grows at its best, she makes some of the region’s glorious pasta dishes and re-creates a splendid focaccia from Altamura. There’s something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.
Defining Culinary Authority
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Author : Jennifer J. Davis
language : en
Publisher: Lsu Press
Release Date : 2013
Defining Culinary Authority written by Jennifer J. Davis and has been published by Lsu Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Cooking categories.
Combining rigorous archival research with social history and cultural studies, Defining Culinary Authority uncovers the lost world of France s cooks. Davis interrogates the development of cooking aesthetics and practices by examining the propagation of taste, the training of cooks, and the policing of the culinary marketplace in the name of safety and good taste. French cooks formed their profession through a series of debates intimately connected to broader Enlightenment controversies over education, cuisine, law, science, and service. Though cooks assumed prominence within the culinary public sphere, the unique literary genre of gastronomy replaced the Old Regime guild police in the wake of the French Revolution as individual diners began to question cooks authority in treatises about cooking and consuming food. This question of who wielded culinary influence and thus shaped standards of taste continued to reverberate throughout society in the early nineteenth century.