Download or read book The Classic Cookery of Baron Brisse written by Léon baron Brisse and published by . This book was released on 1979 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Fundamentals of Classical Cooking written by Chef Swapnil Salvi and published by Educreation Publishing. This book was released on with total page 105 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book will be a guide to all aspiring Chefs/ reader, as it covers all the aspects of cooking right from History to Practical Knowledge.

Download or read book American Cookery written by and published by . This book was released on 1905 with total page 542 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book 366 Menus and 1200 Recipes of the Baron Brisse written by baron Brisse and published by . This book was released on 1882 with total page 582 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Boston Cooking School Magazine of Culinary Science and Domestic Economics written by Janet McKenzie Hill and published by . This book was released on 1905 with total page 772 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book A Bibliography of Cookery Books Published in Britain 1875 1914 written by Elizabeth Driver and published by Burns & Oates. This book was released on 1989 with total page 764 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Intellectual Property of Food and Hospitality From Sybaris Banquets to NASA s Deep Space Food Challenge written by Nuno Pires de Carvalho and published by Kluwer Law International B.V.. This book was released on 2024-04-09 with total page 511 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nuno Pires de Carvalho, widely honored for his incomparable research in the origins and development of intellectual property, has devoted a considerable portion of his writing to the role this field of law plays in specific areas of human endeavor, including medicine and fashion. In this book, he brings his meticulous scholarship to bear on how society has constructed intellectual property so as to adapt it to the needs of the industries of food and hospitality and how entrepreneurs have extracted from intellectual property the most appropriate means for capturing knowledge and reputation in these two fields of business. Presenting a comprehensive collection of more than two hundred documentary sources illustrating this evolution since antiquity ¬– with notes explaining the context and relevance of each source – the book delineates the enchainment of important moments in the development of intellectual property in the context of food and hospitality. Along the way, the book details the particular development of such specific aspects as the following: rules against unfair competition among food producers and preparers; patents for culinary recipes, foodstuffs, and hospitality services; exclusions from patentability; marking of goods and containers; inventions of devices and processes in food preparation; identifiers in such industries as cutlery, baking, winemaking, cheesemaking, and brewing; emergence of intellectual property for plant varieties; database protection for organized compilations of recipes. To illustrate some of the peculiarities of intellectual property as applied to food and hospitality, the book includes numerous pictures of patent and copyright claim documents, trademarks, advertisements, labels, culinary book covers, and food preparation devices. Because of the multiple nature of the human activities behind it, food calls for every variant of intellectual property. Thus, this matchless volume will be of great interest to all concerned with any branch of intellectual property law, including practitioners, academics, magistrates, government officials, and even the legal community as a whole. The book will reveal not only the ways intellectual property evolves and adapts to social changes but also how intellectual property law accommodates the needs and aspirations of entrepreneurs in the fields of food and hospitality.

Download or read book All Manners of Food written by Stephen Mennell and published by University of Illinois Press. This book was released on 1996 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine. Debunking myths along the way, All Manners of Food is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food, fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared.

Download or read book Boston Cooking school Magazine of Culinary Science and Domestic Economics written by and published by . This book was released on 1905 with total page 704 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Art of Cuisine written by Maurice Joyant and published by Macmillan. This book was released on 1995 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: Like many well-born men of his time, Toulouse-Lautrec loved food--planning it, cooking it, eating it, and talking about it. This culinary memoir features original recipes and exuberant drawings by Toulouse-Lautrec, plus a Preface by Alexandra Leaf describing the French culinary scene of the time. 15 four- and 17 two-color illustrations.

Download or read book Three Hundred and Sixty Six Menus and Twelve Hundred Recipes written by Baron Brisse and published by Routledge. This book was released on 2016-04-29 with total page 303 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 2005. Baron Brisse is one of the great names and authorities of European cuisine. His book, whose carefully selected recipes come from many schools of cookery and include dishes to suit every occasion, is essential reding for anyone interested in food, cooking and its history. Menus are presented in French and English, allowing cooks to appreciate the importance of traditional English techniques and recipes as well as the profound influence of French cookery.

Download or read book The Taste of America written by John L. Hess and published by University of Illinois Press. This book was released on 2000 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: This classic barbeque of our foodways is as valid and as savory today as when it first tickled ribs a generation ago. Based on the superlative authority of John L. Hess, onetime food critic of the New York Times, and Karen Hess, the pioneering historian of cookery, The Taste of America is both a history of American cooking and a history of the advice smiling celebrity cooks have asked Americans to swallow. The Taste of America provoked the cooking experts of the 1970s into spitting rage by pointing out in embarrassing detail that most of them lacked an essential ingredient: expertise. Now "Kool-Aid like Mother used to make" has become "Kool-Aid like Grandmother used to make," and a new generation has been weaned on synthetic food, pathetic snobbery, neurotic health advice, and reconstituted history. This much-needed new edition chars Julia Child ("She's not a cook, but she plays one on TV"), chides food maven Ruth Reichl, and marvels at a convention of food technologists (whose program bore the slogan "Eat your heart out, Mother Nature"). Delectable reading for consumers, reformers, and scholars, this twenty-fifth anniversary reissue of The Taste of America will serve well into the new millennium.

Download or read book Round the Table Notes on Cookery and Plain Recipes with a Selection of Bills of Fare for Every Month written by Victor Chevalley de Rivaz and published by BoD – Books on Demand. This book was released on 2024-06-14 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reprint of the original, first published in 1876.

Download or read book The Pleasures of the Table written by George Herman Ellwanger and published by . This book was released on 1902 with total page 568 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Further Adventures in Search of Perfection written by Heston Blumenthal and published by Bloomsbury Publishing. This book was released on 2007-01-01 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Heston returns with more classic recipes.

Download or read book The Bookseller written by and published by . This book was released on 1884 with total page 1760 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vols. for 1871-76, 1913-14 include an extra number, The Christmas bookseller, separately paged and not included in the consecutive numbering of the regular series.

Download or read book PPC written by and published by . This book was released on 1979 with total page 954 pages. Available in PDF, EPUB and Kindle. Book excerpt: