Taste Of Munster
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Munster Village
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Author : Mary Hamilton
language : en
Publisher: BoD – Books on Demand
Release Date : 2020-07-25
Munster Village written by Mary Hamilton and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-07-25 with Fiction categories.
Reproduction of the original: Munster Village by Mary Hamilton
Munster Village
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Author : Mary Lady Hamilton
language : en
Publisher: DigiCat
Release Date : 2022-06-13
Munster Village written by Mary Lady Hamilton and has been published by DigiCat this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-13 with Fiction categories.
"Munster Village" by Lady Mary Hamilton is a seminal example of feminist literature. Hamilton was an early believer that men and women should be treated as equals in a society where women were considered useful for their beauty, their abilities as mothers, and their ability to keep their homes well-organized. This book is an example of utopia, a fantastical future imagined by Hamilton where women didn't have to worry about being mistreated by society as they're considered important and equal parts of society compared to men.
Recipes Information
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Author : Sandy Stein
language : en
Publisher: AuthorHouse
Release Date : 2009-08
Recipes Information written by Sandy Stein and has been published by AuthorHouse this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-08 with Cooking categories.
This Recipes & Information cookbook is the result of 50 plus years of accumulating thousands of recipes and information that have their roots in everyday and party foods with a diverse background of American, Italian, Jewish, Oriental, Hispanic, Eastern and European flavors about everything from soup to nuts. The book contains about 800 recipes. Included in this cook are a wealth of tips, information, and historical facts related to eating, drinking, cooking and baking appetizer, soup, stew, meat, pasta, noodle, fish, seafood, vegetable, gravy, sauce, dessert and baking recipes. The cookbook contains 100 pages related to information on more than 75 subjects.
50 Foods
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Author : Edward Behr
language : en
Publisher: Penguin
Release Date : 2013-10-31
50 Foods written by Edward Behr and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-31 with Health & Fitness categories.
With 50 Foods, noted authority Edward Behr has created the definitive guide to the foods every food lover must know. A culinary Baedeker, 50 Foods will delight and inform the connoisseur as well as the novice. Like Behr’s celebrated magazine, The Art of Eating, 50 Foods presents simple, practical information about buying, using, preparing, and enjoying. Behr focuses on aroma, appearance, flavor, and texture to determine what “the best” means for each food. He tells you how to select top quality—signs of freshness and ripeness, best season, top varieties, proper aging. If the way to prepare, serve, or eat something is little known, then he explains it (how to open an oyster, why the best way to cook green beans is boiling, how to clean a whole salted anchovy, when to eat and when to discard the rind of a cheese). Behr also names the most complementary foods and flavors for each of these fifty marvelous foods and the wines that go with them. The fifty selections provide a broad sensory range for the modern gourmet. Most of the foods are raw materials, but some have been fermented or otherwise transformed—into bread, ham, cheese. Six of the fifty are cheeses. As Behr explains, cheese is probably the best food, as wine is the best drink. Behr argues that food tastes more delicious when it is closer to nature. Skilled low technology is almost always superior to high technology. But with scientific insight, the old methods can be refined to achieve more consistent high quality. We can’t always have the best, but with the information in this book we can eat better every day. Knowing good food is part of a complete understanding of the world—part of a full enjoyment of nature, a full experience of the senses, a full life. For the connoisseur at any level, 50 Foods is a beautifully written guide to deliciousness, with color illustrations by Mikel Jaso throughout.
The French Twist
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Author : Carol Cottrill
language : en
Publisher: Morgan James Publishing
Release Date : 2012-02-29
The French Twist written by Carol Cottrill and has been published by Morgan James Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-02-29 with Health & Fitness categories.
Lessons from the country that knows how to savor delicious food—and still stay slim and healthy. With wit and wisdom, this book explores the attitudes of reverence and respect for food and dining in France—where the average citizen is slimmer and the average life expectancy is longer than in the United States. What does the land of croissants and creamy sauces know that calorie-obsessed Americans don’t? Exposing the shortcomings of quick-fix fad diets, The French Twist encourages you to examine your unique connections to food, abandon your fears about eating, and reject common myths about weight loss. Among the secrets the book reveals are the importance of eating authentic and high-quality food, and the role of pleasure and balance in proper nutrition and successful weight management. The French approach is validated by up-to-date science on metabolism as it relates to the psychology of eating—and offers a delightful new way to live.
The Food And Wine Of France
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Author : Edward Behr
language : en
Publisher: Penguin
Release Date : 2016-06-14
The Food And Wine Of France written by Edward Behr and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-06-14 with Biography & Autobiography categories.
One of Christopher Kimball’s Six Favorite Books About Food A beautiful and deeply researched investigation into French cuisine, from the founding editor of The Art of Eating and author of 50 Foods. In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting edge cuisine. France remains the greatest country for bread, cheese, and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. Behr talks with chefs and goes to see top artisanal producers in order to understand what "the best" means for them, the nature of traditional methods, how to enjoy the foods, and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people. THE FOOD AND WINE OF FRANCE is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious--and why it will endure.
Delicatessen Cookbook Burdett S Delicatessen Recipes
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Author : Avani Burdett
language : en
Publisher: Springwood emedia
Release Date :
Delicatessen Cookbook Burdett S Delicatessen Recipes written by Avani Burdett and has been published by Springwood emedia this book supported file pdf, txt, epub, kindle and other format this book has been release on with Cooking categories.
A guidebook to starting your own business. Develop a Delicatessen, Farm Shop or Town store using the tips, advice and recipes provided in this useful book. Find out about what merchandise you will need to stock to run your own successful store. Plan and create your own marketing strategy, logo design, corporate identity and packaging to maximise your brand potential.
Classic Cheese Cookery
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Author : Peter Graham
language : en
Publisher: Grub Street Publishers
Release Date : 2008-08-29
Classic Cheese Cookery written by Peter Graham and has been published by Grub Street Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-08-29 with Cooking categories.
This award-winning guide to serving, pairing, and cooking with cheese includes more than 300 recipes—plus photos and an extensive cheese checklist! Critic and food writer Peter Graham’s Classic Cheese Cookery is the definitive book for satisfying the cravings of any cheese lover. With 18 chapters encompassing more than 300 recipes, you will find decadent inspirations for toasted and melted cheese, soups, pasta, pancakes, tarts, sauces, pastry, and much more. Alongside traditional recipes for soufflés, gratins, quiches, and cheesecakes, there are an enticing array of simple snacks and salads. Inspired combinations, such as pears with pecorino and prawns with feta will tempt the adventurous, while vegetarians will be delighted by the extensive variety that cheese cookery offers them. A detailed checklist of cheeses guides the intrepid and the uninitiated alike, so whether you are searching for a new pasta sauce, an alternative to Welsh rarebit, or a refreshing approach to entertaining, Classic Cheese Cookery, has something for every occasion.
Army Chef S Handbook Of Cookery
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Author : Dun Jipping
language : en
Publisher: Lulu.com
Release Date : 2016-05
Army Chef S Handbook Of Cookery written by Dun Jipping and has been published by Lulu.com this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-05 with Cooking categories.
A manual of cookery for the British Army. It contains recipes, cookery instructions and methods of preparing and cooking meals for soldiers in the British Army.
The Complete Technology Book On Flavours Fragrances And Perfumes
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Author : NPCS Board of Consultants & Engineers
language : en
Publisher: NIIR PROJECT CONSULTANCY SERVICES
Release Date : 2024-01-01
The Complete Technology Book On Flavours Fragrances And Perfumes written by NPCS Board of Consultants & Engineers and has been published by NIIR PROJECT CONSULTANCY SERVICES this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-01-01 with Antiques & Collectibles categories.
Many studies have been carried out on fragrances, flavors and perfumes worldwide. These products have important commercial value not only in India but in all over the world. Perhaps the most interesting results of the last few years in the fragrance and flavour fields are the many compounds described in this book. They may be used to engender or augment flavours in foodstuffs, chewing gums and medicinal products like mouthwash and toothpaste. The same compounds or closely related ones serve also to produce desirable aromas for perfumes, perfumed compositions such as soaps, detergents and cosmetics etc. Perfume is a mixture of fragrant essential oils and/or aroma compounds, fixatives, and solvents used to give the human body, animals, objects, and living spaces a pleasant scent. The odoriferous compounds that make up a perfume can be manufactured synthetically or extracted from plant or animal sources. Perfumes have been known to exist in some of the earliest human civilizations either through ancient texts or from archaeological digs. Modern perfumery began in the late 19th century with the commercial synthesis of aroma compounds, which allowed for the composition of perfumes with smells previously unattainable solely from natural aromatics alone. Flavors and Fragrances (F&F) are the essential ingredients that lend taste and smell, respectively, to food and personal or home care products. Without these, all the products that we use such as toffees, chips, toothpastes, soaps and shampoos, would be tasteless or odorless, boring, functional products. Fragrances are different types; floral, fruity, woody, flower, natural, etc. and has applications in different field; soap and toiletries, cosmetics, household applications etc. Flavoring in common language denote the combined chemical sensations of taste and smell, the same terms are usually used in the fragrance and flavors industry to refer to edible chemicals and extracts that alter the flavor of food and food products through the sense of smell. Applications of flavouring are in numerous field; meat, chocolate, dairy, beverage, confectionary, bakery, teas etc. Due to the high cost or unavailability of natural flavor extracts, most commercial flavorants are nature identical, which means that they are the chemical equivalent of natural flavors but chemically synthesized rather than being extracted from the source materials. Traditionally, while flavors and fragrances were viewed as the most customized of all raw materials, and therefore commanded higher prices, in the last decade, prices have been pushed down consistently by large manufacturers. This book basically deals with the roots and the evolution of perfumery, the part of hedonism, how perfumery is linked to the other fine arts, the art of composition, conclusion, introduction, fragrancing of functional products, line extensions, perfumery for household products, floral series : rose notes, jasmin notes, hyacinth notes, lilac and lily, orange blossom notes, tuberose notes, violet notes, mignonette, woody series: sandal notes, peppery notes, caryophyllaceous notes, introduction, aroma composition of various teas, flavory ceylon black tea, keemun black tea, green tea, pouchong tea and jasmine tea, lotus tea, soap manufacture, raw materials, shaving soap, transparent soaps, super fatted toilet soaps, the milling process, coloured soaps, perfumes, soap compounds, acacia, almond, almond soap, amber soap, buttermilk, brown windsor, carnation, chypre, cologne, cyclamen, fougere, heliotrope, hyacinth, jasmin, lavender, lilac, lily, etc. This book contains formulae and processes of various types of flavours, fragrances and perfumes. New entrepreneurs, technocrats, research scholars can get good knowledge from this book. 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