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Encyclopedia Of Food And Cookery

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Encyclopedia Of Food And Cookery

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Author : Margaret Fulton
language : en
Publisher:
Release Date : 1983

Encyclopedia Of Food And Cookery written by Margaret Fulton and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983 with Cooking categories.

Encyclopedia Of Food And Cookery

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Author : Margaret Fulton
language : en
Publisher:
Release Date : 1983

Comprehensive and detailed encyclopedia of food from the well-known cookery writer. Alphabetical entries include descriptions, recipes, advice and origins of hundreds of types of food and cooking techniques. First published in 1983.

Cooking Through History 2 Volumes

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Author : Melanie Byrd
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2020-12-02

Cooking Through History 2 Volumes written by Melanie Byrd and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-12-02 with Cooking categories.

From the prehistoric era to the present, food culture has helped to define civilizations. This reference surveys food culture and cooking from antiquity to the modern era, providing background information along with menus and recipes. Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history, with food central to social gatherings, celebrations, religious functions, and other aspects of daily life. This book surveys the history of cooking from the ancient world through the modern era. The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world. Each volume includes a chronology, historical introduction, and topical chapters on foodstuffs, food preparation, eating habits, and other subjects. Sections on particular civilizations follow, with each section offering a historical overview, recipes, menus, primary source documents, and suggestions for further reading. The work closes with a selected, general bibliography of resources suitable for student research.

Margaret Fulton S Encyclopedia Of Food And Cookery

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Author : Margaret Fulton
language : en
Publisher: Hardie Grant Publishing
Release Date : 2009

Margaret Fulton S Encyclopedia Of Food And Cookery written by Margaret Fulton and has been published by Hardie Grant Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Cooking categories.

The return of the classic food encyclopedia from the woman who taught Australia how to cook. Margaret Fulton is Australia's best known and most loved cookery writer. This is the definitive collection of her recipes and life's work.

The Wise Encyclopedia Of Cookery

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Author :
language : en
Publisher:
Release Date : 1948

The Wise Encyclopedia Of Cookery written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1948 with Cooking categories.

The Visual Food Encyclopedia

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Author : François Fortin
language : en
Publisher:
Release Date : 1996-10-15

The Visual Food Encyclopedia written by François Fortin and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-10-15 with Cooking categories.

The Visual Food Encyclopedia What does a tree tomato look like? What's the difference between a turnip and a rutabaga? Where does malanga come from? How do you trim an artichoke bottom? The Visual Food Encyclopedia answers all these food questions—and thousands more. The Visual Food Encyclopedia is the cook's companion in the market and the kitchen, illustrating and explaining everything other cookbooks assume you already know. It takes you by the hand and, with a no-nonsense approach, tells you how to look for freshness, when to buy each ingredient at its peak, how to store it once you get it home, and the best methods of preparation and cooking. This extensive guide covers more than 1,000 ingredients, including: 70 different kinds of vegetables 63 varieties of fruits 37 types of meat 62 species of fish 34 different cereals and grains 47 herbs, spices, and condiments 30 kinds of cheese and milk products Varieties of nuts and seeds, mushrooms, seaweed, sugars, fats and oils, and coffee and tea. In large part, the explaining is done with pictures, over 1,200 of them. The state-of-the-art computer images are so clear and richly colored, you'll want to eat the food right off the page. And because you just have to see how some things are done, like cutting a chicken into serving pieces, basic tecniques are clearly illustrated with original step-by-step photographs. This unique book doesn't ignore health concerns either. All the entries include nutritional highlights. A glossary of terms along with a comprehensive index of the technical and most commonly known names for each entry are provided at the end of the book. Plus, while this is an encyclopedia, not a cookbook, serving ideas and traditional recipes using selected ingredients are featured. From the novice cook to the experienced chef, there are timeless lessons to be learned from The Visual Food Encyclopedia.