Download or read book Professional Inn Guide written by Wendy Denn and published by . This book was released on 1993 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Pelican Guide to Plantation Homes of Louisiana written by Anne Butler and published by Pelican Publishing. This book was released on 2009-04-02 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: The plantation homes of Louisiana were built by wealthy cotton and sugar planters, who vied with one another to create the most splendid residences in the years before the Civil War. This edition of the guide features descriptions of more than 250 significant houses in Louisiana, many dating from the days of French and Spanish rule. Seventy-one photographs highlight the finest structures.

Download or read book New Art of Cookery written by Vicky Hayward and published by Rowman & Littlefield. This book was released on 2017-06-16 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the Jane Grigson Trust Award 2017 and the Aragonese Academy of Gastronomy’s 2017 Prize for Research New Art of Cookery, Drawn from the School of Economic Experience, was an influential recipe book published in 1745 by Spanish friary cook Juan Altamiras. In it, he wrote up over 200 recipes for meat, poultry, game, salted and fresh fish, vegetables and sweet things in a chatty style aimed at readers who cooked on a modest budget. He showed that economic cookery could be delicious if flavors and aromas were blended with an appreciation for all sorts of ingredients, however humble, and for diverse food cultures, ranging from that of Aragon, his home region, to those of Iberian court and New World kitchens. This first English translation gives guidelines for today’s cooks alongside the original text, and interweaves a new narrative portraying 18th-century Spain, its everyday life, and food culture. The author traces links between New Art’s dishes and modern Spanish cookery, tells the story of her search to identify the book’s author and understand the popularity of his book for over 150 years, and takes travelers, cooks, historians, and students of Spanish language, culture, and gastronomy on a fascinating journey to the world of Altamiras and, most important of all, his kitchen.

Download or read book Cider Beans Wild Greens and Dandelion Jelly written by Joan E. Aller and published by Andrews McMeel Publishing. This book was released on 2010-09-14 with total page 231 pages. Available in PDF, EPUB and Kindle. Book excerpt: Down-home and delicious recipes from southern Appalachia, plus photos and tidbits on the region’s history and culture. There are many cookbooks about Southern cooking, but precious few celebrate the southern Appalachian food that has sustained mountain folk past and present. Thankfully, we now have Joan E. Aller’s Cider Beans, Wild Greens, and Dandelion Jelly. Featuring more than 150 recipes for down-home, soul-satisfying dishes, this is more than just a cookbook. Complete with passages on the history, places, and people of southern Appalachia, along with lush full-color photography of the food and scenery of the southern Appalachian Mountains, Cider Beans, Wild Greens, and Dandelion Jelly serves as both a cookbook and a guided tour of the local lore, traditions, and culture of this uniquely American region. “For all foodies and lovers of hearty food that feeds both body and soul, Joan Aller unearths a mother lode of southern Appalachian sustenance.” —Appalachian News

Download or read book The Language of Excellence written by Tom Collins and published by . This book was released on 2014-01-16 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is simple. It will help you start a conversation that can lead you and your team to greatness. It will give you the tools to empower others with the confidence to take the right action while they are on the front line?when they are confronted with a decision to make, a problem to solve, or an opportunity to pursue. You will be able to move the know-how for achieving excellence from the back of the brain to the front. You can make doing and saying the right things?making the right decisions and avoiding the wrong ones?a habit. It is the best gift one could give to a young professional. It can be invaluable to the entrepreneur starting a new business or seasoned executive frustrated by the difficulty of steering an unresponsive corporate ship.

Download or read book The Oxford Companion to Food written by Alan Davidson and published by OUP Oxford. This book was released on 2006-09-21 with total page 1944 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.

Download or read book Garde Manger written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2012-04-16 with total page 730 pages. Available in PDF, EPUB and Kindle. Book excerpt: The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.

Download or read book Saffron Soul written by Mira Manek and published by Jacqui Small. This book was released on 2017-05-04 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: Indian food is an internationally popular cuisine, yet, unfairly, it is often considered to be heavy, rich and indulgent. With more people than ever before turning to healthy home cooking there has never been a better time for a fresh and lighter take on Indian food - one that Mira is creating with her vibrant and healthy cooking style. Inspired by her mother and grandmothers' cooking, Mira Manek's style of food is a modern interpretation of the Indian classics, creating utterly delicious and naturally healthy dishes. Whether you want to cook a Summer Saffron Chia Pot, an Indian Summer Salad, a Thali, a Masala and Nut Milk or a Mango Yoghurt Cheesecake, Saffron Soul combines the best of the core elements of Indian cooking with original health-promoting twists. As well as offering the best and most naturally healthy Gujarati receipes, Mira also recreates some perennial favourites, replacing traditionally used grains and sugar with more nutritious ingredients such as millet, chia and jaggery, and cutting down on oils and fats, to make her dishes even healthier. Whether cooking a filling spicy curry, a soulful brunch, a nutritious light meal or a luscious dessert, Mira's dishes vibrantly burst with colour and a richness of flavour and spice, each fit for a feast.

Download or read book The Unofficial Poldark Cookbook written by Tricia Cohen and published by Simon and Schuster. This book was released on 2018-05-01 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ultimate gift for Poldark fans!85 authentic recipes for your manor or boarding house…The mouthwatering Poldark cookery book you’ve dreamed about! Divided into boarding house or manor, and complete with homey and festive dishes for breakfast, lunch, dinner, and dessert, this Poldark cookbook features these classic recipes from the show including: Cornish Pasties Ale-Battered Fried Fish Red Lion Mutton Pie Truro Turnip Gratin Blueberry and Lemon Posset Cornwall Honey Spiced Morning Bread And more! From Demelza’s Cornwall kitchen to the majestic Warleggan Mansion; from the oak dining room of Trenwith Manor to the rustic ambiance of the Red Lion Boarding House—food is everywhere in Ross Poldark’s Cornwall, England. Celebrate the magic that is PBS Masterpiece’s hit series Poldark with the unofficial kitchen companion to the award-winning series that everyone is watching. Featuring authentic recipes from Georgian England that have been modernized for the contemporary palate, The Unofficial Poldark Cookbook also includes the history behind the show, references to its characters and events, and tips on how to recreate meals from eighteenth-century Cornwall in the modern day. Learn to cook and eat like a miner, a ruthless banker, a scullery maid, or an heiress, and recreate the spirit of Poldark with this classic English cookbook in your homely kitchen or dining hall!

Download or read book Pam the Jam written by Pam Corbin and published by Bloomsbury Publishing. This book was released on 2019-07-11 with total page 459 pages. Available in PDF, EPUB and Kindle. Book excerpt: - 'Pam Corbin is the master, and the first person I turn to for everything to do with preserving. I've learnt so much from her' – DIANA HENRY Pam Corbin is the expert who professional cooks consult when they want to make jams, jellies, marmalades, chutneys, pickles or anything else to do with preserving. They know her as 'Pam the Jam', and this book is the culmination of her years of experience, distilled into more than 100 tried-and-tested recipes. Her jams, marmalades and fruit spreads contain far less sugar than traditional recipes, which means that they taste astonishingly fruity and delicious. Likewise, her chutneys and pickles are lighter and sprightlier than the old-fashioned kind. Pam will show you how to make more unusual preserves too – such as glossy fruit cheeses to serve with everything from Stilton to manchego (which calls for her classic quince membrillo). Or creamy yet zesty fruit curd: there's a recipe for classic lemon curd, and also a wonderfully light lime and coconut one. If you have an array of Pam's preserves in your store cupboard, you can transform any meal in an instant. She'll inspire you to dig into your jars of preserves to make spin-off recipes such as scrumptious lime cheesecake, cherry pie or spicy sausage rolls. Packed with detailed instructions, explanations and tips, this is the only preserve-making bible that you will ever need.

Download or read book Larder written by Robin Gill and published by Bloomsbury Publishing. This book was released on 2018-05-17 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: Robin Gill has revolutionised the way British food is cooked and enjoyed, with his philosophy of combining the best farm-to-table produce with those from a well-stocked larder. Charcuterie, fermenting, pickling, curing and smoking are just a few techniques included to create a healthy larder – which in turn will become your secret weapon in creating Robin's inspiring and delicious dishes, including melt-in-your-mouth vension with pear and Jerusalem artichokes or Loch Duart salmon with oyster emulsion, fennel and wakame. Each recipe is accompanied by stunning photography by Paul Winch-Furness.

Download or read book Future State Justice League written by Joshua Williamson and published by DC Comics. This book was released on 2021-06-22 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first Future State collections are here! In the far-flung future, an all-new Justice League must investigate the mysterious death of their greatest foes-the Legion of Doom! The Justice League Dark emerges from years of hiding to fight the villainous force stalking supernatural heroes and villains alike! John Stewart and his band of abandoned Green Lanterns must hold the line against an invasion of murderous zealots in an uncharted dark sector after their rings have stopped working! Barry Allen battles for the soul of his former Flash partner, Wally West! And Jackson Hyde and Andy Curry, son of Black Manta and daughter of Aquaman, must find each other again after being torn apart if they hope to escape the mysterious universe-spanning One Great Ocean!

Download or read book Fix the Pumps written by Darcy S. O'Neil and published by Darcy O'Neil. This book was released on 2010-05 with total page 197 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fix the Pumps is a historical account of the golden era of soda fountains including over 450 recipes that made soda America's most popular drink.

Download or read book Beyond the North Wind written by Darra Goldstein and published by Ten Speed Press. This book was released on 2020-02-04 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: 100 traditional yet surprisingly modern recipes from the far northern corners of Russia, featuring ingredients and dishes that young Russians are rediscovering as part of their heritage. IACP AWARD FINALIST • LONGLISTED FOR THE ART OF EATING PRIZE • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE WASHINGTON POST AND FORBES “A necessary resource for food writers and for eaters, a fascinating read and good excuse to make fermented oatmeal.”—Bon Appétit Russian cookbooks tend to focus on the food that was imported from France in the nineteenth century or the impoverished food of the Soviet era. Beyond the North Wind explores the true heart of Russian food, a cuisine that celebrates whole grains, preserved and fermented foods, and straightforward but robust flavors. Recipes for a dazzling array of pickles and preserves, infused vodkas, homemade dairy products such as farmers cheese and cultured butter, puff pastry hand pies stuffed with mushrooms and fish, and seasonal vegetable soups showcase Russian foods that are organic and honest--many of them old dishes that feel new again in their elegant minimalism. Despite the country's harsh climate, this surprisingly sophisticated cuisine has an incredible depth of flavor to offer in dishes like Braised Cod with Horseradish, Roast Lamb with Kasha, Black Currant Cheesecake, and so many more. This home-style cookbook with a strong sense of place and evocative storytelling brings to life a rarely seen portrait of Russia, its people, and its palate—with 100 recipes, gorgeous photography, and essays on the little-known culinary history of this fascinating and wild part of the world.

Download or read book Austin Breakfast Tacos written by Mando Rayo and published by Arcadia Publishing. This book was released on 2013-07-09 with total page 199 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover the savory culture and traditions that have made Austin, Texas, the self-proclaimed Breakfast Taco Capital of the World. Fresh tortillas, fluffy huevos con bacon and spicy salsa—good morning, Austin. Or good afternoon, evening, night—whenever. From taco tailgates to taquerias, there is a taco for every occasion and persuasion. Some say that it was born in the days of cowboys and vaqueros, and others say it was a creation of the Tex-Mex culture, but one thing is certain: The breakfast taco has taken over the Capital City. From South Congress to North Austin, neon and chalkboard signs tempt hungry passersby with their best morning-time handheld bites. With over forty breakfast taco recipes, Mando Rayo and Jarod Neece investigate (and masticate) the history, culture, and traditions of that indelible and delectable Austin treat: the breakfast taco. Includes photos! “Casual, fun, and approachable . . . I’m betting Austin Breakfast Tacos becomes one of Austin’s favorite culinary mementos during the coming year.” —The Austin Chronicle

Download or read book Food and Flavor written by Henry Finck and published by Applewood Books. This book was released on 2008 with total page 638 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this 1913 work, Henry Finck introduced gastronomy to Americans. Finck's argument for cultivating an appreciation for natural, whole, American-grown foods is thoroughly modern in its approach.

Download or read book One Big Table written by Molly O'Neill and published by Simon and Schuster. This book was released on 2010-11-16 with total page 1594 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ten years ago, former New York Times food columnist Molly O’Neill embarked on a transcontinental road trip to investigate reports that Americans had stopped cooking at home. As she traveled highways, dirt roads, bayous, and coastlines gathering stories and recipes, it was immediately apparent that dire predictions about the end of American cuisine were vastly overstated. From Park Avenue to trailer parks, from tidy suburbs to isolated outposts, home cooks were channeling their family histories as well as their tastes and personal ambitions into delicious meals. One decade and over 300,000 miles later, One Big Table is a celebration of these cooks, a mouthwatering portrait of the nation at the table. Meticulously selected from more than 20,000 contributions, the cookbook’s 600 recipes are a definitive portrait of what we eat and why. In this lavish volume—illustrated throughout with historic photographs, folk art, vintage advertisements, and family snapshots—O’Neill celebrates heirloom recipes like the Doughty family’s old-fashioned black duck and dumplings that originated on a long-vanished island off Virginia’s Eastern Shore, the Pueblo tamales that Norma Naranjo makes in her horno in New Mexico, as well as modern riffs such as a Boston teenager’s recipe for asparagus soup scented with nigella seeds and truffle oil. Many recipes offer a bridge between first-generation immigrants and their progeny—the bucatini with dandelion greens and spring garlic that an Italian immigrant and his grandson forage for in the Vermont woods—while others are contemporary variations that embody each generation’s restless obsession with distinguishing itself from its predecessors. O’Neill cooks with artists, writers, doctors, truck drivers, food bloggers, scallop divers, horse trainers, potluckers, and gourmet club members. In a world where takeout is just a phone call away, One Big Table reminds us of the importance of remaining connected to the food we put on our tables. As this brilliantly edited collection shows on every page, the glories of a home-cooked meal prove how every generation has enriched and expanded our idea of American food. Every recipe in this book is a testament to the way our memories—historical, cultural, and personal—are bound up in our favorite and best family dishes. As O’Neill writes, "Most Americans cook from the heart as well as from a distinctly American yearning, something I could feel but couldn’t describe until thousands of miles of highway helped me identify it in myself: hometown appetite. This book is a journey through hundreds of ‘hometowns’ that fuel the American appetite, recipe by recipe, bite by bite."