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Showing posts with label Cooking. Show all posts
Showing posts with label Cooking. Show all posts

Cooking

Cooking
By:"James Peterson"
Published on 2007-01 by Random House Digital, Inc.

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This Book was ranked 6 by Google Books for keyword cooking.

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The Art of Cooking

The Art of Cooking
By:"Maestro Martino of Como"
Published on 2005-01-03 by Univ of California Press

Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.

This Book was ranked 13 by Google Books for keyword cooking.

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On Food and Cooking

On Food and Cooking
By:"Harold McGee"
Published on 2007-03-20 by Simon and Schuster

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as \

This Book was ranked 4 by Google Books for keyword cooking.

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Ayurvedic Cooking for Westerners

Ayurvedic Cooking for Westerners
By:"Amadea Morningstar"
Published on 1995 by Lotus Press

Includes 200 recipes for healthful living, prepared from ingredients easily available in the West.

This Book was ranked 30 by Google Books for keyword cooking.

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The Black Art of Cooking

The Black Art of Cooking
By:"Carl Loeb"
Published on 1993-06 by Health Research Books

1921 Partial list of contents: How Cooked Food Produces Disease; What is the Proper Food; How to Begin the Unfired Diet; the Psychology of Feeding; Recipes; Food in Relation to Sex; the Action of the Heart & Kidneys in the Unfired Diet, etc.

This Book was ranked 31 by Google Books for keyword cooking.

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Cooking with Swami Yogananda: Holiday Recipes

Cooking with Swami Yogananda: Holiday Recipes
By:"Yogananda (Paramahansa)",", CookingWithSwamiYogananda"
Published on 2006-02 by Lulu.com

These yummy recipes are from the writings of Swami Yogananda in the 20's and 30's. Everyone will find a recipe they will love, whether they are into Vegan, Vegetarian, or Raw Foods. They are eternal delectable delights. There is something for everyone.

This Book was ranked 32 by Google Books for keyword cooking.

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Cooking Class

Cooking Class
By:"Deanna F. Cook"
Published on 2015-03-18 by Storey Publishing

The kids are taking over the kitchen! Deanna F. Cook presents more than 50 recipes designed for the cooking abilities and tastes of children ages 6 to 12. Basic cooking techniques are explained in kid-friendly language, and recipes include favorites like applesauce, French toast, popcorn chicken, pizza, and more. Full of fresh, healthy ingredients and featuring imaginative presentations like egg mice, fruit flowers, and mashed potato clouds, Cooking Class brings inspiration and confidence to the chefs of the future.

This Book was ranked 8 by Google Books for keyword cooking.

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Joy of Cooking

Joy of Cooking
By:"Irma von Starkloff Rombauer","Marion Rombauer Becker","Ethan Becker"
Published on 2002 by Simon and Schuster

The best recipes for all the favorite types of pies are included in this comprehensive volume--all-American fruit, cream, chiffon and custard--plus cooking advice and tips from the experts responsible for Joy of Cooking. 150 full-color photos.

This Book was ranked 38 by Google Books for keyword cooking.

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Biba's Northern Italian Cooking

Biba's Northern Italian Cooking
By:"Biba Caggiano"
Published on 2002-01 by Penguin

An updated edition of the classic guide to northern Italian cookery features more than two hundred recipes that represent the best in authentic Italian cuisine, including Minestrone Soup, Tagliatelle Bolognese Style, Buschetta with Fresh Tomatoes and Basil, and Roasted Leg of Lamb with Garlic and Rosemary. Original.

This Book was ranked 37 by Google Books for keyword cooking.

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Food and Cooking in Victorian England

Food and Cooking in Victorian England
By:"Andrea Broomfield"
Published on 2007 by Greenwood Publishing Group

Provides a history of food and cooking in Victorian England, explaining how recipes reflected their writers' socioeconomic status, detailing the evolution of breakfast and lunch, and tracing the snob appeal of foods with French names.

This Book was ranked 14 by Google Books for keyword cooking.

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Classic Turkish Cooking

Classic Turkish Cooking
By:"Ghillie Basan","Jonathan Basan"
Published on 1997-04-15 by Macmillan

Presents recipes for such exotic Turkish dishes as stuffed vine leaves, baklava, and fried octopus

This Book was ranked 15 by Google Books for keyword cooking.

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B. Smith's Entertaining and Cooking for Friends

B. Smith's Entertaining and Cooking for Friends
By:"Barbara Smith"
Published on 2000 by Artisan Books

Shares recipes for appetizers, soups, salads, pasta, seafood, meat, poultry, side dishes, breads, and desserts, and suggests menus for cocktail parties, a Valentine's dinner, a picnic, a formal dinner, and a Kwanzaa/Christmas buffet.

This Book was ranked 29 by Google Books for keyword cooking.

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Cooking

Cooking
By:"Whitecap Books"
Published on 1999 by Allen & Unwin

At last a no-nonsense approach to making great food, from simple scrambled eggs to perfect garlic prawns, cooking: a commonsense guide is packed with inspirational recipes to satisfy the first-time cook or the culinary expert.

This Book was ranked 9 by Google Books for keyword cooking.

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Cooking the Italian Way

Cooking the Italian Way
By:"Alphonse Bisignano"
Published on 2002 by Lerner Publications

Introduces the land, people, and regional cooking of Italy and includes tantalizing recipes for such dishes as minestrone soup, spaghetti with meat sauce, biscuit tortoni, and chicken cacciatore.

This Book was ranked 20 by Google Books for keyword cooking.

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Traditional South African Cooking

Traditional South African Cooking
By:"Magdaleen Van Wyk","Pat Barton"
Published on 2007 by Struik

A collection of well-known South African recipes that will enable the modern cook to continue the traditions of this fusion cuisine

This Book was ranked 28 by Google Books for keyword cooking.

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Cooking for Two

Cooking for Two
By:"Jean Paré"
Published on 1997-01 by Company's Coming Publishing Limited

Cooking for Two is the twenty-eighth title in the popular Company's Coming series of cookbooks. After years of experience as a professional caterer and with four children now grown, Jean Pare knows firsthand the challenge of cooking for two. Responding to a growing demand for recipes that make fewer servings, she has created this diverse collection of small-quantity recipes that are quick, easy and use everyday ingredients. The result is an impressive assortment of appetizers, soups, casseroles, main courses, quick breads, desserts and more. Whether it's an occasion for a satisfying Asparagus Soup or decadent Amber Cheesecake, Cooking for Two serves up the perfect portions. Book jacket.

This Book was ranked 39 by Google Books for keyword cooking.

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Royal Hyderabadi Cooking

Royal Hyderabadi Cooking
By:"Sanjeev Kapoor and Harpal Singh Sokhi"
Published on by Popular Prakashan

Hyderabadi Cuisine is known to be irresistible. Here it is presented in a reader-friendly easy-to-cook manner so that the exquisite and graceful food that is a legacy of the Moghuls can be recreated in the home kitchen. Whether it is the popular Haleem you wish to cook or the poetic Asif Jahi Pasandey, you will find the recipes in this book. You can regale your family and friends with scintillating vegetarian dishes like Bhagare Baingan and Diwani Handi served with hot Bakarkhani. Endings must be sweet, so ladle out bowls of Asharfiyon Ka Meetha or Khubani Ka Meetha. With this book in hand transport yourself to a whole new wonderful world where a royal Hyderabadi banquet awaits.

This Book was ranked 24 by Google Books for keyword cooking.

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Cooking For The Family

Cooking For The Family
By:"Jeroo Mehta"
Published on by Popular Prakashan

Cooking for the Family is a superb collection of recipes by gourmet cook and award-winning cookbook author, Jeroo Mehta, giving you a wide variety of delicious ideas for family meals and party menus. Introduce excitement into your cooking with these practical and easy-to-prepare recipes which will be especially useful for the novice, and the experienced cook looking to widen her repertoire of everyday and party fare! The recipes range from soups, starters, sauces and salads to Western and Indian-style vegetable, meat, chicken, fish, and egg dishes, dals, rice, and a mouth-watering collection of desserts and cakes. The book includes useful sections with tips on the imaginative use of leftovers, and vegetarian and non-vegetarian menus for daily meals and special occasions, thus reducing the perennial dilemma of what to cook!

This Book was ranked 7 by Google Books for keyword cooking.

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Asian Cooking

Asian Cooking
By:"Jean Paré"
Published on 2002 by Company's Coming Publishing Limited

Asian Cooking features an exotic collection of soups, salads, main courses, side dish specialties, spicy sauces, fruity desserts, condiments and more. All influenced by the diverse cooking styles of China, India, Indonesia, Japan, Korea, Malaysia, Philippines, Thailand and Vietnam. Each recipe identifies which country it originates from, as well, most recipes reflect the popular stove-top cooking style of the Asian culture.

This Book was ranked 22 by Google Books for keyword cooking.

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Cooking, Cuisine and Class

Cooking, Cuisine and Class
By:"Jack Goody"
Published on 1982-06-24 by Cambridge University Press

The preparation, serving and eating of food are common features of all human societies, and have been the focus of study for numerous anthropologists - from Sir James Frazer onwards - from a variety of theoretical and empirical perspectives. It is in the context of this previous anthropological work that Jack Goody sets his own observations on cooking in West Africa. He criticises those approaches which overlook the comparative historical dimension of culinary, and other, cultural differences that emerge in class societies, both of which elements he particularly emphasises in this book. The central question that Professor Goody addresses here is why a differentiated 'haute cuisine' has not emerged in Africa, as it has in other parts of the world. His account of cooking in West Africa is followed by a survey of the culinary practices of the major Eurasian societies throughout history - ranging from Ancient Egypt, Imperial Rome and medieval China to early modern Europe - in which he relates the differences in food preparation and consumption emerging in these societies to differences in their socio-economic structures, specifically in modes of production and communication. He concludes with an examination of the world-wide rise of 'industrial food' and its impact on Third World societies, showing that the ability of the latter to resist cultural domination in food, as in other things, is related to the nature of their pre-existing socio-economic structures. The arguments presented here will interest all social scientists and historians concerned with cultural history and social theory.

This Book was ranked 35 by Google Books for keyword cooking.

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