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American Indian Food
Hardcover

|June 15, 2005

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The story of Native American foodways presented here is an amazing chronicle of both human development over thousands of years and American history after the European invasion. Through cultural evolution, the First Peoples worked out what was edible or could be…
Guillaume: Food For Family
Hardcover

|June 1, 2016

$73.94 online

$83.95

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Join Guillaume for a decadent winter luncheon hosted by Cate Blanchett in an iconic country woolshed or a stylish seafood lunch at the beachside hideaway of Kellie Hush, editor-in-chief of  Harper's BAZAAR…
Food & Communication: Proceedings Of The Oxford Symposium On Food 2015

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The most famous of food sayings must be Jean Anthelme Brillat-Savarin's fourth aphorism from Physiologie du Gout: 'Dis-moi ce que tu manges, je te dirai ce que tu es'. Tell me what you eat, and I will tell you what you are. Brillat-Savarin's implication is…
Food In Colonial And Federal America
Hardcover

|October 31, 2005

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The success of the new settlements in what is now the United States depended on food. This book tells about the bounty that was here and how Europeans forged a society and culture, beginning with help from the Indians and eventually incorporating influences from…
Food and Foodways in Asia: Resource, Tradition and Cooking
Paperback

|April 29, 2009

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Food is an important cultural marker of identity in contemporary Asian societies, and can provide a medium for the understanding of social relations, family and kinship, class and consumption, gender ideology, and cultural symbolism. However, a truly…
Margaret Fulton's Encyclopedia Of Food And Cookery
Kobo ebook

|April 1, 2009

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The return of the classic food encyclopedia from the woman who taught Australia how to cook. Margaret Fulton is Australia's best known and most loved cookery writer. HerEncyclopedia of Food and Cookery is the definitive collection of her recipesand…
Wd~50: The Cookbook
Hardcover

|This title releases October 17, 2017

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The first cookbook from one of the world’s most groundbreaking chefs and a pioneering restaurant on the Lower East Side—the story of Wylie Dufresne’s wd~50 and the dishes that made it famous When it opened in 2003, wd~50 was…
Borago: Coming From The South
Hardcover

|This title releases November 6, 2017

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Internationally acclaimed star chef Rodolfo Guzmán of Boragó introduces the exciting world of high-end Chilean gastronomy. "It isn't every day that a restaurant knocks your socks off, but Boragó managed it with ease." —…
Pantone Foodmood
Hardcover

|This title releases May 25, 2018

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•Celebrates the Pantone Matching System® in an unusual environment: the kitchen. Delicious, easy-to-cook recipes that will impress you and your guests •Includes 56 recipes •A must-have for professionals from the world of designers,…
Octaphilosophy: The Eight Elements Of Restaurant André
Hardcover

|April 27, 2016

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The culinary philosophy of premiere chef André Chiang, whose Restaurant André is in the top 50 world's best restaurants list. Headed up by chefowner André Chiang, Restaurant André's menu centres around his ' Octaphilosophy ' taking into…
The Professional Bakeshop: Tools, Techniques, and Formulas for the Professional Baker

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The most comprehensive guide on the market for aspiring or professional bakers and pastry chefs and serious home bakers This complete guide to the art and science of baking and pastry from Wayne Gisslen offers straightforward, practical guidance on the…
The Fundamental Techniques Of Classic Italian Cuisine
Hardcover

|October 1, 2012

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$103.00

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The Fundamental Techniques of Classic Italian Cuisine is a comprehensive guide to traditional Italian cooking. The book teaches the skills necessary to master both the art and the science of classic Italian cuisine, as presented by The International Culinary…