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Download or read book Italian Recipes for Food Reformers written by and published by . This book was released on 1905 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Italian Recipes for Food Reformers written by and published by . This book was released on 1915 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author: Maria Gironci
Publisher: Andesite Press
Published: 2015-08-11
Total Pages: 96
ISBN-13: 9781297674334
DOWNLOAD EBOOKThis work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book Italian Recipes for Food Reformers written by Maria Gironci and published by Andesite Press. This book was released on 2015-08-11 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Marc Vetri
Publisher: Ten Speed Press
Published: 2011-11-01
Total Pages: 294
ISBN-13: 158008589X
DOWNLOAD EBOOKFrom acclaimed Philadelphia chef Marc Vetri comes a celebration of handcrafted, regional Italian cooking that advocates a hands-on, back-to-the-basics approach to cooking. Slow-cooked meats, homemade breads, and flavorful pastas are the traditional comfort-food classics that Italians have been roasting, baking, curing, and making in their own kitchens for generations--dishes that people actually want to cook and eat. Home cooks of every skill level will revel in the 120 recipes, such as sweet Fig and Chestnut Bread, rich Spinach and Ricotta Gnocchi, savory Slow-Roasted Lamb Shoulder, and fragrant Apple Fritters. But Rustic Italian Food is much more than just a collection of recipes. With detailed, step-by-step instructions for making terrines, dry-cured salami, and cooked sausage; a thorough guide to bread and pasta making; and a primer on classic Italian preserves and sauces, Rustic Italian Food is also an education in kitchen fundamentals. In this book Marc Vetri connects us directly to the essence of Italian food.
Download or read book Rustic Italian Food written by Marc Vetri and published by Ten Speed Press. This book was released on 2011-11-01 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt: From acclaimed Philadelphia chef Marc Vetri comes a celebration of handcrafted, regional Italian cooking that advocates a hands-on, back-to-the-basics approach to cooking. Slow-cooked meats, homemade breads, and flavorful pastas are the traditional comfort-food classics that Italians have been roasting, baking, curing, and making in their own kitchens for generations--dishes that people actually want to cook and eat. Home cooks of every skill level will revel in the 120 recipes, such as sweet Fig and Chestnut Bread, rich Spinach and Ricotta Gnocchi, savory Slow-Roasted Lamb Shoulder, and fragrant Apple Fritters. But Rustic Italian Food is much more than just a collection of recipes. With detailed, step-by-step instructions for making terrines, dry-cured salami, and cooked sausage; a thorough guide to bread and pasta making; and a primer on classic Italian preserves and sauces, Rustic Italian Food is also an education in kitchen fundamentals. In this book Marc Vetri connects us directly to the essence of Italian food.
Author: Helen Zoe Veit
Publisher: UNC Press Books
Published: 2013
Total Pages: 318
ISBN-13: 1469607700
DOWNLOAD EBOOKAmerican eating changed dramatically in the early twentieth century. As food production became more industrialized, nutritionists, home economists, and so-called racial scientists were all pointing Americans toward a newly scientific approach to diet. Food faddists were rewriting the most basic rules surrounding eating, while reformers were working to reshape the diets of immigrants and the poor. And by the time of World War I, the country's first international aid program was bringing moral advice about food conservation into kitchens around the country. In Modern Food, Moral Food, Helen Zoe Veit argues that the twentieth-century food revolution was fueled by a powerful conviction that Americans had a moral obligation to use self-discipline and reason, rather than taste and tradition, in choosing what to eat.
Download or read book Modern Food, Moral Food written by Helen Zoe Veit and published by UNC Press Books. This book was released on 2013 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: American eating changed dramatically in the early twentieth century. As food production became more industrialized, nutritionists, home economists, and so-called racial scientists were all pointing Americans toward a newly scientific approach to diet. Food faddists were rewriting the most basic rules surrounding eating, while reformers were working to reshape the diets of immigrants and the poor. And by the time of World War I, the country's first international aid program was bringing moral advice about food conservation into kitchens around the country. In Modern Food, Moral Food, Helen Zoe Veit argues that the twentieth-century food revolution was fueled by a powerful conviction that Americans had a moral obligation to use self-discipline and reason, rather than taste and tradition, in choosing what to eat.
Author: Editors of Saveur magazine
Publisher: Chronicle Books
Published: 2001-08
Total Pages: 338
ISBN-13: 9780811832670
DOWNLOAD EBOOKA sumptuous volume that explores popular and authentic Italian food with recipes that go straight to the source for perfectly prepared pastas, risottos, meat, game and delicious desserts. 400 illustrations.
Download or read book Saveur Cooks Authentic Italian written by Editors of Saveur magazine and published by Chronicle Books. This book was released on 2001-08 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: A sumptuous volume that explores popular and authentic Italian food with recipes that go straight to the source for perfectly prepared pastas, risottos, meat, game and delicious desserts. 400 illustrations.
Download or read book One Hundred Points in Food Economy written by J. Grant Ramsay and published by . This book was released on 1917 with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book New Vegetarian Dishes written by Mrs. Bowdich and published by . This book was released on 1918 with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author: Volker Bach
Publisher: Rowman & Littlefield
Published: 2016-09-30
Total Pages: 219
ISBN-13: 144225128X
DOWNLOAD EBOOKIn international culinary history, Germany is still largely a blank space, its unparalleled wealth of source material and large body of published research available only to readers of German. This books aims to give everybody else an overview of German foodways at a crucial juncture in its history. The Reformation era, broadly speaking from the Imperial Reforms of the 1480s to the beginning of the Thirty Years’ War, laid the foundations for many developments in German culture, language, and history, not least the notion of its existence as a country. Understanding the food traditions and habits of the time is important to anyone studying Germany’s culinary history and identity. Using original source material, food production, processing and consumption are explored with a view to the social significance of food and the practicalities of feeding a growing population. Food habits across the social spectrum are presented, looking at the foodways of rich and poor in city and country. The study shows a foodscape richly differentiated by region, class, income, gender and religion, but united by a shared culinary identity that was just beginning to emerge. An appendix of recipes helps the reader gain an appreciation of the practical aspects of food in the age of Martin Luther.
Download or read book The Kitchen, Food, and Cooking in Reformation Germany written by Volker Bach and published by Rowman & Littlefield. This book was released on 2016-09-30 with total page 219 pages. Available in PDF, EPUB and Kindle. Book excerpt: In international culinary history, Germany is still largely a blank space, its unparalleled wealth of source material and large body of published research available only to readers of German. This books aims to give everybody else an overview of German foodways at a crucial juncture in its history. The Reformation era, broadly speaking from the Imperial Reforms of the 1480s to the beginning of the Thirty Years’ War, laid the foundations for many developments in German culture, language, and history, not least the notion of its existence as a country. Understanding the food traditions and habits of the time is important to anyone studying Germany’s culinary history and identity. Using original source material, food production, processing and consumption are explored with a view to the social significance of food and the practicalities of feeding a growing population. Food habits across the social spectrum are presented, looking at the foodways of rich and poor in city and country. The study shows a foodscape richly differentiated by region, class, income, gender and religion, but united by a shared culinary identity that was just beginning to emerge. An appendix of recipes helps the reader gain an appreciation of the practical aspects of food in the age of Martin Luther.
Download or read book Herald of the Golden Age written by and published by . This book was released on 1897 with total page 916 pages. Available in PDF, EPUB and Kindle. Book excerpt:
