The Good Food Guide, 1985 PDF Download

Author: Smith Drew
Publisher:
ISBN: 9780340360866
Category :
Languages : en
Pages : 600

View

Book Description

Author:
Publisher:
ISBN: 9780340377543
Category :
Languages : en
Pages :

View

Book Description

Author:
Publisher:
ISBN: 9780340371541
Category :
Languages : en
Pages :

View

Book Description

Author: Margaret M. Wittenberg
Publisher: Ten Speed Press
ISBN: 1607744341
Category : Cooking
Languages : en
Pages : 290

View

Book Description
The definitive guide to buying, storing, and enjoying whole foods, in full color for the first time and revised and updated throughout. Make smart choices at the store and at the stove. An inspiring and indispensable one-stop resource, The Essential Good Food Guide is your key to understanding how to buy, store, and enjoy whole foods. Margaret M. Wittenberg shares her insider’s knowledge of products available at national retailers and natural foods markets, providing at-a-glance buying guides. Her ingredient profiles include detailed preparation advice, such as dried bean cooking times, cooking ratios of whole grains to water, culinary oil smoke points, and much more. She also clarifies confusing food labels, misleading marketing claims, and common misperceptions about everyday items, allowing you to maximize the benefits of whole foods cooking. With full-color photography, this new edition of The Essential Good Food Guide is fully revised with the most up-to-date advice on organics, heirloom grains and legumes, gluten-free cooking options, and the new varieties of fruits and vegetables popping up at farmers’ markets across the country to help you make the most of your time in the grocery aisle and the kitchen.

Author: Jane E. Brody
Publisher: W. W. Norton & Company
ISBN: 9780393022100
Category : Cooking
Languages : en
Pages : 748

View

Book Description
Analyzes what is wrong with the modern diet, shares healthful recipes, provides advice on selecting and preparing food, and recommends an exercise program.

Author: Panikos Panayi
Publisher: Reaktion Books
ISBN: 1861896220
Category : Cooking
Languages : en
Pages : 481

View

Book Description
Among the cuisines of Europe, Britain’s has long been regarded as the black sheep—kippers, jellied eels, and blood pudding rarely elicit the same fond feelings as chocolate mousse or pasta primavera. Despite these unsavory stereotypes, British cuisine is anything but unremarkable today. Panikos Panayi reveals in this fascinating study that British cuisine has been transformed and enriched by diverse international influences. The last thirty years have seen immigrants flood British shores, but Spicing Up Britain reveals that foreign influences have been infusing British cuisine for the past 150 years. From the arrival of Italian ice cream vendors and German butchers in the nineteenth century to the British curry that permeates dishes today, Panayi chronicles the rich and fascinating social history behind the rise of a truly multicultural cuisine. The author argues that Britons’ eating habits have been reshaped by immigration, globalization, and increased wealth, and he explores how other cultures have woven themselves into British society through the portal of food—whether Anglo-Indian fusion dishes like chicken tikka masala, New British cuisine restaurants, or the popular home-cooked dish of spaghetti bolognese. Panayi reveals how these changes in British cuisine shed light on the role of multiculturalism in the construction of modern British identity: Britain is a diverse nation in which different peoples are united by willingness to sample the foods produced by other ethnic groups—but those ethnic groups are at the same time ghettoized by not moving beyond their own culinary traditions. A comprehensive and engaging investigation, Spicing Up Britain serves up delicious new facets of food in Britain today.

Author: Panikos Panayi
Publisher: Yale University Press
ISBN: 0300252145
Category : History
Languages : en
Pages : 360

View

Book Description
The first history of London to show how immigrants have built, shaped and made a great success of the capital city London is now a global financial and multicultural hub in which over three hundred languages are spoken. But the history of London has always been a history of immigration. Panikos Panayi explores the rich and vibrant story of London– from its founding two millennia ago by Roman invaders, to Jewish and German immigrants in the Victorian period, to the Windrush generation invited from Caribbean countries in the twentieth century. Panayi shows how migration has been fundamental to London’s economic, social, political and cultural development.“br/> Migrant City sheds light on the various ways in which newcomers have shaped London life, acting as cheap labour, contributing to the success of its financial sector, its curry houses, and its football clubs. London’s economy has long been driven by migrants, from earlier continental financiers and more recent European Union citizens. Without immigration, fueled by globalization, Panayi argues, London would not have become the world city it is today.

Author: David Barnes
Publisher: Psychology Press
ISBN: 9780415238618
Category : Business & Economics
Languages : en
Pages : 240

View

Book Description
Taking a systems perspective, this book enables the student to make sense of business behaviour by demonstrating how interrelated business processes determine the success of an organisation.

Author: Henry Haller
Publisher: Random House (NY)
ISBN: 0394556577
Category : Cookery
Languages : en
Pages : 470

View

Book Description
More than 250 First Family recipes; a historic treasury of American cooking. Chef Haller entertains with tidbits of presidential lore and his memories of life upstairs and down. 8 pages of color photos.

Author: Velda L. Largen
Publisher: Goodheart-Willcox Pub
ISBN: 9781590706909
Category : Cooking
Languages : en
Pages : 698

View

Book Description
Guide to Good Food helps students learn how to select, store, prepare, and serve foods while preserving their nutrients, flavors, textures, and colors.