Author: Southern Living
Publisher: Oxmoor House
ISBN: 9780848707330
Category : Cooking
Languages : en
Pages : 360
Book Description
Recipes from Southern Living Magazine.
Southern Living 1988 Annual Recipes
Author: Southern Living
Publisher: Oxmoor House
ISBN: 9780848707330
Category : Cooking
Languages : en
Pages : 360
Book Description
Recipes from Southern Living Magazine.
Publisher: Oxmoor House
ISBN: 9780848707330
Category : Cooking
Languages : en
Pages : 360
Book Description
Recipes from Southern Living Magazine.
Recipe Yearbook 1992
Author:
Publisher:
ISBN:
Category : International cooking
Languages : en
Pages : 133
Book Description
Publisher:
ISBN:
Category : International cooking
Languages : en
Pages : 133
Book Description
Recipes of 1992
I Must Have That Recipe
Author: Corinne Katz
Publisher: SP Books
ISBN: 9781561711666
Category : Cooking
Languages : en
Pages : 480
Book Description
These delectable recipes have been collected over a period of years from the finest restaurants and spas and from the kitchens of leading celebrities. Upscale recipes combined with healthful ingredients make this a classic cookbook for the '90s. Proceeds from the book's royalties will be donated to the Albert Einstein College of Medicine.
Publisher: SP Books
ISBN: 9781561711666
Category : Cooking
Languages : en
Pages : 480
Book Description
These delectable recipes have been collected over a period of years from the finest restaurants and spas and from the kitchens of leading celebrities. Upscale recipes combined with healthful ingredients make this a classic cookbook for the '90s. Proceeds from the book's royalties will be donated to the Albert Einstein College of Medicine.
America's Best Recipes
Once Upon a Recipe
Author: Karen Greene
Publisher: Perigee Trade
ISBN:
Category : Cooking
Languages : en
Pages : 100
Book Description
More than fifty delicious, healthy recipes with allusions to works of children's literature and cooking tips. Sample items: Babar's Carob French Toast, Shakespeare's Breakfast Sandwiches, Rumpelstiltskin's Pillow, and Bambi's Salad Bowl.
Publisher: Perigee Trade
ISBN:
Category : Cooking
Languages : en
Pages : 100
Book Description
More than fifty delicious, healthy recipes with allusions to works of children's literature and cooking tips. Sample items: Babar's Carob French Toast, Shakespeare's Breakfast Sandwiches, Rumpelstiltskin's Pillow, and Bambi's Salad Bowl.
Please to the Table
Author: Anya Von Bremzen
Publisher: Workman Publishing
ISBN: 9780894807534
Category : Cooking
Languages : en
Pages : 692
Book Description
More than 350 recipes from all fifteen republics of the Soviet Union offer samples of the country's vast diversity--from the robust foods of the Baltic states, to the delicate pilafs of Azerbaijan
Publisher: Workman Publishing
ISBN: 9780894807534
Category : Cooking
Languages : en
Pages : 692
Book Description
More than 350 recipes from all fifteen republics of the Soviet Union offer samples of the country's vast diversity--from the robust foods of the Baltic states, to the delicate pilafs of Azerbaijan
Best Recipes From the Backs of Boxes, Bottles, Cans, and Jars
Author: Ceil Dyer
Publisher: Chartwell Books
ISBN: 0785835237
Category : Cooking
Languages : en
Pages : 594
Book Description
Hundreds of recipes that have appeared on the backs of packages for decades, withstanding the test of time, include perennial favorites that are simple, easy to prepare, economical, and delicious.
Publisher: Chartwell Books
ISBN: 0785835237
Category : Cooking
Languages : en
Pages : 594
Book Description
Hundreds of recipes that have appeared on the backs of packages for decades, withstanding the test of time, include perennial favorites that are simple, easy to prepare, economical, and delicious.
English Food
Author: Jane Grigson
Publisher: Penguin Uk
ISBN: 9780140469264
Category : Cooking
Languages : en
Pages : 384
Book Description
A selection of traditional and modern recipes as well as an informative, evocative discussion of the origins of all kinds of English dishes.
Publisher: Penguin Uk
ISBN: 9780140469264
Category : Cooking
Languages : en
Pages : 384
Book Description
A selection of traditional and modern recipes as well as an informative, evocative discussion of the origins of all kinds of English dishes.
Making Levantine Cuisine
Author: Anny Gaul
Publisher: University of Texas Press
ISBN: 1477324593
Category : Social Science
Languages : en
Pages : 334
Book Description
Melding the rural and the urban with the local, regional, and global, Levantine cuisine is a mélange of ingredients, recipes, and modes of consumption rooted in the Eastern Mediterranean. Making Levantine Cuisine provides much-needed scholarly attention to the region’s culinary cultures while teasing apart the tangled histories and knotted migrations of food. Akin to the region itself, the culinary repertoires that comprise Levantine cuisine endure and transform—are unified but not uniform. This book delves into the production and circulation of sugar, olive oil, and pistachios; examines the social origins of kibbe, Adana kebab, shakshuka, falafel, and shawarma; and offers a sprinkling of family recipes along the way. The histories of these ingredients and dishes, now so emblematic of the Levant, reveal the processes that codified them as national foods, the faulty binaries of Arab or Jewish and traditional or modern, and the global nature of foodways. Making Levantine Cuisine draws from personal archives and public memory to illustrate the diverse past and persistent cultural unity of a politically divided region.
Publisher: University of Texas Press
ISBN: 1477324593
Category : Social Science
Languages : en
Pages : 334
Book Description
Melding the rural and the urban with the local, regional, and global, Levantine cuisine is a mélange of ingredients, recipes, and modes of consumption rooted in the Eastern Mediterranean. Making Levantine Cuisine provides much-needed scholarly attention to the region’s culinary cultures while teasing apart the tangled histories and knotted migrations of food. Akin to the region itself, the culinary repertoires that comprise Levantine cuisine endure and transform—are unified but not uniform. This book delves into the production and circulation of sugar, olive oil, and pistachios; examines the social origins of kibbe, Adana kebab, shakshuka, falafel, and shawarma; and offers a sprinkling of family recipes along the way. The histories of these ingredients and dishes, now so emblematic of the Levant, reveal the processes that codified them as national foods, the faulty binaries of Arab or Jewish and traditional or modern, and the global nature of foodways. Making Levantine Cuisine draws from personal archives and public memory to illustrate the diverse past and persistent cultural unity of a politically divided region.