Flavors Of The Riviera
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Flavors Of The Riviera
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Author : Colman Andrews
language : en
Publisher:
Release Date : 1910-12
Flavors Of The Riviera written by Colman Andrews and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1910-12 with categories.
Flavours Of The Riviera
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Author : Colman Andrews
language : en
Publisher:
Release Date : 2008-08-29
Flavours Of The Riviera written by Colman Andrews and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-08-29 with Cooking categories.
Linking the best of southern France with the best of central and northern Italy, this cookbook explores the fabulous cuisine that flourishes between Tuscany and Provence, offering an exciting new look at a particularly sensual style of cooking that virtually redefines Mediterranean food. An eight-page color insert captures the savory appeal of nearly 150 recipes and the very spirit of the region itself in evocative portraits.
Cuisine Ni Oise
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Author : Hillary Davis
language : en
Publisher: Gibbs Smith
Release Date : 2013-09-12
Cuisine Ni Oise written by Hillary Davis and has been published by Gibbs Smith this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09-12 with Cooking categories.
The author of Le French Oven introduces the flavors of Southern France with more than 100 recipes—plus tips, stories and more in this illustrated volume. From easy weeknight meals to more elaborate Sunday dinners, learn the recipes and cooking methods of the "other" French cuisine—the light, fresh flavors of the French Riviera. Like most Mediterranean fare, Cuisine Niçoise uses olive oil rather than butter, and focuses on fresh, locally sourced produce rather than rich sauces. Cooking instructor Hillary Davis was a resident of the Niçoise region for more than a decade. Now she shares recipes and cooking techniques that celebrate the South of France in Cuisine Niçoise. The recipes range from salads to pizzas and from starters to desserts. Traditional Salade Niçoise, Pistou Tomato Tart in a Basil Crust, and Limoncello Cake with Towering Meringue are just a few of the featured delights. Filled with information, tips, and stories, this complete guide also includes sidebars about Niçoise culture and food markets; additional recipes from three cutting-edge Niçoise chefs; a section on typical Niçoise ingredients; and more.
The Mindspan Diet
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Author : Preston W. Estep, PhD
language : en
Publisher: Simon and Schuster
Release Date : 2016-11-03
The Mindspan Diet written by Preston W. Estep, PhD 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 2016-11-03 with Medical categories.
Dementia is now the primary cause of death in many developed nations. While the search for an effective treatment continues, the question is: can anything be done to protect ourselves from Alzheimer’s and other brain disorders? Esteemed scientist Preston W. Estep presents a revolutionary plan to maximize the lives of both our bodies and our minds. He upends many of long-held beliefs about nutrition and ageing, revealing a new enemy and putting wine, bread and pasta back on the menu. Featuring seventy delicious recipes to sample and easy-to-follow dietary tips, The Mindspan Diet shows that you can enjoy the richest flavours life has to offer and remain lean, healthy and brain fit for a very long time.
Saveur
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Author :
language : en
Publisher:
Release Date : 1998
Saveur written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Cooking categories.
Food Culture In Italy
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Author : Fabio Parasecoli
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2004-10-30
Food Culture In Italy written by Fabio Parasecoli 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 2004-10-30 with Social Science categories.
There is keen interest in the exquisite yet simple Italian cuisine and Italian culture. This volume provides an intimate look at how Italians cook, eat, and think about food today. It describes the cornucopia of foodstuffs and classic ingredients. An overview of the typical daily routine of meals and snacks gives a good feel for the everyday life. The changing roles of women are explored with a discussion of the inroads that convenience foods are making. In addition, the current concerns about the food supply, the benefits of the Mediterranean diet, and the slow food movement are tied in to the debates on these issues in the United States. Food is one of the main reasons why many Americans travel to Italy. Yet, the fascination with Italian cuisine is not all about health or taste. There is much more to it. Italian food is perceived and portrayed in the media as representing a whole lifestyle: Italians live la dolce vita, leisurely eating and drinking with friends and families, families are still important, and communities are close knit. The reality of Italian society is more complex, and this volume offers a balanced view of Italian culture and identity through its foodways.
Gourmet
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Author : Pearl Violette Metzelthin
language : en
Publisher:
Release Date : 1998
Gourmet written by Pearl Violette Metzelthin and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Cooking categories.
Encyclopedia Of American Food And Drink
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Author : John F. Mariani
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2014-02-04
Encyclopedia Of American Food And Drink written by John F. Mariani 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 2014-02-04 with Cooking categories.
First published in 1983, John Mariani's Encyclopedia of American Food and Drink has long been the go-to book on all things culinary. Last updated in the late 1990s, it is now back in a handsome, fully illustrated revised and expanded edition that catches readers up on more than a decade of culinary evolution and innovation: from the rise of the Food Network to the local food craze; from the DIY movement, with sausage stuffers, hard cider brewers, and pickle makers on every Brooklyn or Portland street corner; to the food truck culture that proliferates in cities across the country. Whether high or low food culture, there's no question American food has changed radically in the last fourteen years, just as the market for it has expanded exponentially. In addition to updates on food trends and other changes to American gastronomy since 1999, for the first time the Encyclopedia of American Food and Drink will include biographical entries, both historical and contemporary, from Fanny Farmer and Julia Child to the Galloping Gourmet and James Beard to current high-profile players Mario Batali and Danny Meyer, among more than one hundred others. And no gastronomic encyclopedia would be complete without recipes. Mariani has included five hundred classics, from Hard Sauce to Scrapple, Baked Alaska to Blondies. An American Larousse Gastronomique, John Mariani's completely up-to-date encyclopedia will be a welcome acquisition for a new generation of food lovers.
More Leisure Than Money
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Author : Ruth Pennington Paget
language : en
Publisher: iUniverse
Release Date : 2005-06
More Leisure Than Money written by Ruth Pennington Paget and has been published by iUniverse this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-06 with Biography & Autobiography categories.
"More Leisure than Money: Tales of a Military Wife in Virginia" shares secrets for creating roots wherever the global economy may take you at the same time that it evokes Virginia's colonial and civil war history. As a Navy wife, author Ruth Pennington Paget created roots for her family by keeping family journals, visiting museums and historic sites, and frequenting the library among other activities. Paget's series of global era memoirs beginning with The Edible Tao enliven history and encourage readers to write their own life stories. Praise for Ruth Pennington Paget's previous books: Paget writes well, and her account of this youthful experience will interest those interested in multi-cultural experiences. --Silas Spaeth, The Californian Since her youth, Paget has always been fascinated with ethnic cuisine and she shares that enthusiasm in these captivating essays. --Bob Walch, Monterey County Herald "Eating Soup With Chopsticks" is written in Ruth's breezy, dialogue-rich style--a fun read. --Sue Fishkoff, Monterey County Weekly
1 000 Foods To Eat Before You Die
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Author : Mimi Sheraton
language : en
Publisher: Hachette UK
Release Date : 2015-01-13
1 000 Foods To Eat Before You Die written by Mimi Sheraton and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-01-13 with Cooking categories.
The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.