Madeleine Kamman S Savoie
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Madeleine Kamman S Savoie
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Author : Madeleine Kamman
language : en
Publisher: Atheneum Books
Release Date : 1989
Madeleine Kamman S Savoie written by Madeleine Kamman and has been published by Atheneum Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with Cooking categories.
Profiles the people and the cuisine of the mountainous southeastern region of France, discussing history and geography, as well as providing a full collection of recipes.
When French Women Cook
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Author : Madeleine Kamman
language : en
Publisher: National Geographic Books
Release Date : 2010-08-10
When French Women Cook written by Madeleine Kamman 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 2010-08-10 with Biography & Autobiography categories.
Part memoir, part cookbook, this classic of food literature is an immersion course in authentic, regional French home cooking from a world-renowned culinary authority. As a young woman, Madeleine Kamman developed her passion for food by working in the kitchens of France’s most respected regional cooks. She dedicates one chapter to each of these remarkable women, who nourished her appetite for the tradition, rigor, and deeply personal nature of cooking. Her exuberant memoir—originally published over 30 years ago—tells of collecting mussels at the shore, churning butter from the milk of village cows, gathering mushrooms in nearby woods, and then transforming them into glorious meals under the tutelage of her beloved mentors. Over 250 recipes for the simple dishes Kamman learned at their sides accompany her evocative reminiscences of a bygone era in rural France. Now in paperback, this classic is required reading for anyone who wants to know more about la cuisine française and the life, times, and tastes of a woman who helped to shape American cooking.
Alpine Cooking
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Author : Meredith Erickson
language : en
Publisher: Ten Speed Press
Release Date : 2019-10-15
Alpine Cooking written by Meredith Erickson and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-15 with Cooking categories.
A lushly photographed cookbook and travelogue showcasing the regional cuisines of the Alps, including 80 recipes for the elegant, rustic dishes served in the chalets and mountain huts situated among the alpine peaks of Italy, Austria, Switzerland, and France. “A passionate exploration of all things Alpine . . . this one is a must-have for every ski bum foodie.”—Vogue NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW From the wintry peaks of Chamonix and the picturesque trails of Gstaad to the remote villages of the Gastein Valley, the alpine regions of Europe are all-season wonderlands that offer outdoor adventure alongside hearty cuisine and intriguing characters. In Alpine Cooking, food writer Meredith Erickson travels through the region--by car, on foot, and via funicular--collecting the recipes and stories of the legendary stubes, chalets, and refugios. On the menu is an eclectic mix of mountain dishes: radicchio and speck dumplings, fondue brioche, the best schnitzel recipe, Bombardinos, warming soups, wine cave fonduta, a Chartreuse soufflé, and a host of decadent strudels and confections (Salzburger Nockerl, anyone?) served with a bottle of Riesling plucked from the snow bank beside your dining table. Organized by country and including logistical tips, detailed maps, the alpine address book, and narrative interludes discussing alpine art and wine, the Tour de France, high-altitude railways, grand European hotels, and other essential topics, this gorgeous and spectacularly photographed cookbook is a romantic ode to life in the mountains for food lovers, travelers, skiers, hikers, and anyone who feels the pull of the peaks. Praise for Alpine Cooking “This generous cookbook and travelogue will have readers booking trips to the Alps of Italy, France, Austria, and Switzerland. . . . Erickson beautifully captures Alpine food and culture in this standout volume.”—Publishers Weekly (starred review)
Eat My Words
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Author : Janet Theophano
language : en
Publisher: St. Martin's Griffin
Release Date : 2016-01-26
Eat My Words written by Janet Theophano and has been published by St. Martin's Griffin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-01-26 with Cooking categories.
Some people think that a cookbook is just a collection of recipes for dishes that feed the body. In Eat My Words: Reading Women's Lives through the Cookbooks They Wrote, Janet Theophano shows that cookbooks provide food for the mind and the soul as well. Looking beyond the ingredients and instructions, she shows how women have used cookbooks to assert their individuality, develop their minds, and structure their lives. Beginning in the seventeenth century and moving up through the present day, Theophano reads between the lines of recipes for dandelion wine, "Queen of Puddings," and half-pound cake to capture the stories and voices of these remarkable women. The selection of books looked at is enticing and wide-ranging. Theophano begins with seventeenth-century English estate housekeeping books that served as both cookbooks and reading primers so that women could educate themselves during long hours in the kitchen. She looks at A Date with a Dish, a classic African American cookbook that reveals the roots of many traditional American dishes, and she brings to life a 1950s cookbook written specifically for Americans by a Chinese émigré and transcribed into English by her daughter. Finally, Theophano looks at the contemporary cookbooks of Lynne Rosetto Kaspar, Madeleine Kamman, and Alice Waters to illustrate the sophistication and political activism present in modern cookbook writing. Janet Theophano harvests the rich history of cookbook writing to show how much more can be learned from a recipe than how to make a casserole, roast a chicken, or bake a cake. We discover that women's writings about food reveal--and revel in--the details of their lives, families, and the cultures they help to shape.
Dinner Against The Clock
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Author : Madeleine Kamman
language : en
Publisher: Scribner Paper Fiction
Release Date : 1985-10
Dinner Against The Clock written by Madeleine Kamman and has been published by Scribner Paper Fiction this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985-10 with Cooking categories.
Madeleine Cooks
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Author : Madeline Kamman
language : en
Publisher: William Morrow Cookbooks
Release Date : 1986-01-24
Madeleine Cooks written by Madeline Kamman and has been published by William Morrow Cookbooks this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986-01-24 with Cooking categories.
A wonderful teacher reveals the secrets of cooking great food every day. The companion book to the nationally acclaimed public television series. The complete volume of her celebrated techniques and recipes.
Taste Makers Seven Immigrant Women Who Revolutionized Food In America
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Author : Mayukh Sen
language : en
Publisher: W. W. Norton & Company
Release Date : 2021-11-16
Taste Makers Seven Immigrant Women Who Revolutionized Food In America written by Mayukh Sen and has been published by W. W. Norton & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-16 with Biography & Autobiography categories.
A New York Times Editors' Choice pick Named a Best Book of the Year by NPR, Los Angeles Times, Vogue, Wall Street Journal, Food Network, KCRW, WBUR Here & Now, Emma Straub, and Globe and Mail One of the Millions's Most Anticipated Books of 2021 America’s modern culinary history told through the lives of seven pathbreaking chefs and food writers. Who’s really behind America’s appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes. In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what’s on their plate—and the women whose labor, overlooked for so long, makes those meals possible.
The Oxford Companion To Cheese
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Author :
language : en
Publisher: Oxford University Press
Release Date : 2016-10-25
The Oxford Companion To Cheese written by and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-10-25 with Cooking categories.
Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.
Book Review Digest
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Author :
language : en
Publisher:
Release Date : 1990
Book Review Digest written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with Bibliography categories.
Excerpts from and citations to reviews of more than 8,000 books each year, drawn from coverage of 109 publications. Book Review Digest provides citations to and excerpts of reviews of current juvenile and adult fiction and nonfiction in the English language. Reviews of the following types of books are excluded: government publications, textbooks, and technical books in the sciences and law. Reviews of books on science for the general reader, however, are included. The reviews originate in a group of selected periodicals in the humanities, social sciences, and general science published in the United States, Canada, and Great Britain. - Publisher.
Nations Without States
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Author : James B. Minahan
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 1996-01-19
Nations Without States written by James B. Minahan 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 1996-01-19 with History categories.
Russians are suppressing the Chechen; Ibo nationalism may yet tear Nigeria apart. With the end of the Cold War, any of the world's stateless peoples could be in tomorrow's headlines. This book provides an essential guide to the stateless nations suppressed or ignored during the Cold War. In more than 200 national surveys, the volume highlights the historical, political, social, economic, and diplomatic evolution of many of the currently emerging nations without states. Including nations from all continents—from the Chechen in Eastern Europe, to the Ibo in Africa, and the Quebeckers in North America—the book addresses the current nationalist resurgence by focusing on the most basic element of any nationalism, the nation itself. The book provides the only source of concise information on stateless nations. Each entry includes the nation's name and alternative names, population statistics, information on major languages and religions, geographical information, independence declarations, information on the national flag, a brief sketch of the primary national group or groups, and a profile of the nation's history and national development to the present. A chronological appendix of declarations of independence helps to set the waves of nationalism in an historical context. A second appendix provides a geographic listing, by region and nation, of national organizations.