Author: Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 282
Book Description
Woman's Institute Library of Cookery: Soup, meat, poultry and game, fish and shell fish
Author: American Cookery
Author: American Tuna
Author: Andrew F. SmithPublisher: Univ of California Press
ISBN: 0520954157
Category : Cooking
Languages : en
Pages : 258
Book Description
In a lively account of the American tuna industry over the past century, celebrated food writer and scholar Andrew F. Smith relates how tuna went from being sold primarily as a fertilizer to becoming the most commonly consumed fish in the country. In American Tuna, the so-called "chicken of the sea" is both the subject and the backdrop for other facets of American history: U.S. foreign policy, immigration and environmental politics, and dietary trends. Smith recounts how tuna became a popular low-cost high-protein food beginning in 1903, when the first can rolled off the assembly line. By 1918, skyrocketing sales made it one of America’s most popular seafoods. In the decades that followed, the American tuna industry employed thousands, yet at at mid-century production started to fade. Concerns about toxic levels of methylmercury, by-catch issues, and over-harvesting all contributed to the demise of the industry today, when only three major canned tuna brands exist in the United States, all foreign owned. A remarkable cast of characters— fishermen, advertisers, immigrants, epicures, and environmentalists, among many others—populate this fascinating chronicle of American tastes and the forces that influence them.
Woman's Institute Library of Cookery: Essentials of cookery, cereals, bread, hot breads
Author: American Books on Food and Drink
Author: William Rea CaglePublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 874
Book Description
Dictionary Catalog of the Research Libraries of the New York Public Library, 1911-1971
Author: New York Public Library. Research LibrariesPublisher:
ISBN:
Category : Library catalogs
Languages : en
Pages : 564
Book Description
English Language Cookbooks, 1600-1973
Author: Lavonne B. AxfordPublisher: Detroit : Gale Research Company
ISBN:
Category : Cooking
Languages : en
Pages : 696
Book Description
Forecast
Author: On Food and Cooking
Author: Harold McGeePublisher: Simon and Schuster
ISBN: 1416556370
Category : Cooking
Languages : en
Pages : 898
Book Description
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Womans Institute Library of Cookery
Author: Woman's Institute of Domestic Arts and SPublisher: Wentworth Press
ISBN: 9781010067917
Category : History
Languages : en
Pages : 272
Book Description
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.