The Yin Yang Of Korean Food Gourmet From Australia
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The Yin Yang Of Korean Food Gourmet From Australia
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Author : Dapur Kirana
language : id
Publisher: Gramedia Pustaka Utama
Release Date : 2013-09-06
The Yin Yang Of Korean Food Gourmet From Australia written by Dapur Kirana and has been published by Gramedia Pustaka Utama this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09-06 with Cooking categories.
Rise Of The Korean Miso
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Author : Yang Joung
language : en
Publisher: Booklocker.com
Release Date : 2009-09-01
Rise Of The Korean Miso written by Yang Joung and has been published by Booklocker.com this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-09-01 with Cooking categories.
With his nine best Korean recipes--the best being homemade Korean Miso--Joungfeatures the good, bad, and the best in Korean food.
The Oxford Companion To Food
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Author : Alan Davidson
language : en
Publisher: OUP Oxford
Release Date : 2014-08-21
The Oxford Companion To Food written by Alan Davidson and has been published by OUP Oxford this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-08-21 with Cooking categories.
the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily lives of people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food, making the Oxford Companion to Food more relevant than ever. Already a food writing classic, this Companion combines an exhaustive catalogue of foods, be they biscuits named after battles, divas or revolutionaries; body parts (from nose to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richly allusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community. While building on the Companion's existing strengths, Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, drugs and food, Ethiopia, leftovers, medicine and food, pasta, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestl?, and Louis Pasteur. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.
The Last Chinese Chef
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Author : Nicole Mones
language : en
Publisher: Houghton Mifflin Harcourt
Release Date : 2008
The Last Chinese Chef written by Nicole Mones and has been published by Houghton Mifflin Harcourt this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Fiction categories.
This exhilarating story is the transporting tale of how the sensual, romantic elements of haute Chinese cuisine become the perfect ingredients to lift the troubled soul of a grieving American woman.
The Sustainable Chef
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Author : Stefan Gössling
language : en
Publisher: Routledge
Release Date : 2021-12-09
The Sustainable Chef written by Stefan Gössling and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-09 with Business & Economics categories.
This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.
The Shooting Star
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Author : Shivya Nath
language : en
Publisher: Penguin Random House India Private Limited
Release Date : 2018-09-14
The Shooting Star written by Shivya Nath and has been published by Penguin Random House India Private Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-09-14 with Literary Collections categories.
Shivya Nath quit her corporate job at age twenty-three to travel the world. She gave up her home and the need for a permanent address, sold most of her possessions and embarked on a nomadic journey that has taken her everywhere from remote Himalayan villages to the Amazon rainforests of Ecuador. Along the way, she lived with an indigenous Mayan community in Guatemala, hiked alone in the Ecuadorian Andes, got mugged in Costa Rica, swam across the border from Costa Rica to Panama, slept under a meteor shower in the cracked salt desert of Gujarat and learnt to conquer her deepest fears. With its vivid descriptions, cinematic landscapes, moving encounters and uplifting adventures, The Shooting Star is a travel memoir that maps not just the world but the human spirit.
The Penguin Companion To Food
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Author : Alan Davidson
language : en
Publisher: Penguin Group
Release Date : 2002
The Penguin Companion To Food written by Alan Davidson and has been published by Penguin Group this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Cooking categories.
No Marketing Blurb
Who S Who In Asian And Australasian Politics
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Author :
language : en
Publisher:
Release Date : 1991
Who S Who In Asian And Australasian Politics written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Asia categories.
My Place At The Table
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Author : Alexander Lobrano
language : en
Publisher: Rux Martin/Houghton Mifflin Harcourt
Release Date : 2021
My Place At The Table written by Alexander Lobrano and has been published by Rux Martin/Houghton Mifflin Harcourt this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with Biography & Autobiography categories.
In this debut memoir, a James Beard Award-winning writer, whose childhood idea of fine dining was Howard Johnson's, tells how he became one of Paris's most influential food critics Until Alec Lobrano landed a job in the glamorous Paris office of Women's Wear Daily, his main experience of French cuisine was the occasional supermarket éclair. An interview with the owner of a renowned cheese shop for his first article nearly proves a disaster because he speaks no French. As he goes on to cover celebrities and couturiers and improves his mastery of the language, he gradually learns what it means to be truly French. He attends a cocktail party with Yves St. Laurent and has dinner with Giorgio Armani. Over a superb lunch, it's his landlady who ultimately provides him with a lasting touchstone for how to judge food: "you must understand the intentions of the cook." At the city's brasseries and bistros, he discovers real French cooking. Through a series of vivid encounters with culinary figures from Paul Bocuse to Julia Child to Ruth Reichl, Lobrano hones his palate and finds his voice. Soon the timid boy from Connecticut is at the epicenter of the Parisian dining revolution and the restaurant critic of one of the largest newspapers in the France. A mouthwatering testament to the healing power of food, My Place at the Table is a moving coming-of-age story of how a gay man emerges from a wounding childhood, discovers himself, and finds love. Published here for the first time is Lobrano's "little black book," an insider's guide to his thirty all-time-favorite Paris restaurants.
Cooking At Home
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Author : David Chang
language : en
Publisher: Clarkson Potter
Release Date : 2021-10-26
Cooking At Home written by David Chang and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-10-26 with Cooking categories.
NEW YORK TIMES BESTSELLER • The founder of Momofuku cooks at home . . . and that means mostly ignoring recipes, using tools like the microwave, and taking inspiration from his mom to get a great dinner done fast. JAMES BEARD AWARD NOMINEE • ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Taste of Home David Chang came up as a chef in kitchens where you had to do everything the hard way. But his mother, one of the best cooks he knows, never cooked like that. Nor did food writer Priya Krishna’s mom. So Dave and Priya set out to think through the smartest, fastest, least meticulous, most delicious, absolutely imperfect ways to cook. From figuring out the best ways to use frozen vegetables to learning when to ditch recipes and just taste and adjust your way to a terrific meal no matter what, this is Dave’s guide to substituting, adapting, shortcutting, and sandbagging—like parcooking chicken in a microwave before blasting it with flavor in a four-minute stir-fry or a ten-minute stew. It’s all about how to think like a chef . . . who’s learned to stop thinking like a chef.