Download or read book Art culinaire the international magazine in good taste 102 written by Art Culinaire Magazine and published by . This book was released on 2001 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Art Culinaire written by and published by . This book was released on 2009 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Art Culinaire written by Carol M. Newman and published by . This book was released on 2015 with total page 85 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Art Culinaire written by and published by . This book was released on 1990 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Art Culinaire written by and published by . This book was released on 1991 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Art Culinaire written by and published by . This book was released on 2012 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Art Culinaire written by The International Magazine in Good Taste and published by . This book was released on 2016 with total page 85 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Sustainable Chef written by Stefan Gössling and published by Routledge. This book was released on 2021-12-09 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Gale Directory of Publications and Broadcast Media written by and published by . This book was released on 1990 with total page 1350 pages. Available in PDF, EPUB and Kindle. Book excerpt: Identifies specific print and broadcast sources of news and advertising for trade, business, labor, and professionals. Arrangement is geographic with a thumbnail description of each local market. Indexes are classified (by format and subject matter) and alphabetical (by name and keyword).

Download or read book Fraser s Magazine for Town and Country written by James Anthony Froude and published by . This book was released on 1848 with total page 750 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Fast Food Nation written by Eric Schlosser and published by Houghton Mifflin Harcourt. This book was released on 2012 with total page 387 pages. Available in PDF, EPUB and Kindle. Book excerpt: An exploration of the fast food industry in the United States, from its roots to its long-term consequences.

Download or read book Fraser s Magazine for Town and Country written by and published by . This book was released on 1848 with total page 764 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Authenticity in the Kitchen written by Richard Hosking and published by Oxford Symposium. This book was released on 2006 with total page 455 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Oxford Symposium on Food on Cookery is a premier English conference on this topic. The subjects range from the food of medieval English and Spanish Jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.

Download or read book World Food written by Mary Ellen Snodgrass and published by Routledge. This book was released on 2012-09-15 with total page 1882 pages. Available in PDF, EPUB and Kindle. Book excerpt: This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de' Medici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.

Download or read book Cincinnati Magazine written by and published by . This book was released on 2007-01 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cincinnati Magazine taps into the DNA of the city, exploring shopping, dining, living, and culture and giving readers a ringside seat on the issues shaping the region.

Download or read book The National Culinary Review written by and published by . This book was released on 2010 with total page 720 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Smitten Kitchen Cookbook written by Deb Perelman and published by Knopf. This book was released on 2012-10-30 with total page 675 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!