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Author: Frederic T. Bioletti Publisher: Forgotten Books ISBN: 9780331007107 Category : Business & Economics Languages : en Pages : 20
Book Description
Excerpt from The Seedless Raisin Grapes Mr. Thompson deserves great credit for having Introduced this valuable grape into California, but it seems hardly necessary or desir able to change the euphonious and appropriate name by which it has been known in most of the regions where it has been grown probably for hundreds of years. The vine is remarkably vigorous, producing in rich soil canes often thirty feet long. These canes are often comparatively thin and slightly flattened for a foot or so near the trunk and become rounded and much thicker in their middle portion. The joints are very long, and strong' laterals are produced abundantly, especially when the growing shoots are pinched or topped. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Frederic T. Bioletti Publisher: Forgotten Books ISBN: 9780331007107 Category : Business & Economics Languages : en Pages : 20
Book Description
Excerpt from The Seedless Raisin Grapes Mr. Thompson deserves great credit for having Introduced this valuable grape into California, but it seems hardly necessary or desir able to change the euphonious and appropriate name by which it has been known in most of the regions where it has been grown probably for hundreds of years. The vine is remarkably vigorous, producing in rich soil canes often thirty feet long. These canes are often comparatively thin and slightly flattened for a foot or so near the trunk and become rounded and much thicker in their middle portion. The joints are very long, and strong' laterals are produced abundantly, especially when the growing shoots are pinched or topped. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Philip Pauli Publisher: John Wiley & Sons ISBN: 0471291870 Category : Cooking Languages : en Pages : 442
Book Description
Europe's most authoritative culinary reference comes to the New World A sound and comprehensive knowledge of cooking theory and technique is as essential to a great cook as a full complement of well-made kitchen tools. Based on the European culinary classic, Lehrbuch der Küche, Classical Cooking the Modern Way: Methods and Techniques provides a complete review of the most basic culinary principles and methods that recipes call for again and again. Whether used alone or with its companion volume, Classical Cooking the Modern Way: Recipes, this book is a cornerstone culinary reference that belongs in every kitchen. With everything needed to master the core repertoire of cooking methods, from grilling and broiling to braising, sautéing, and more, it explains in detail how to work with all of the main types of ingredientsincluding meat and poultry, fruits and vegetables, and pastas and grains. Contributions from 75 acclaimed European chefs offer a dynamic and informed perspective on classical cookinga fresh and contemporary look at the fundamentals with a dash of Continental flavor.
Author: Gustavus Eisen Publisher: ISBN: 9781332351602 Category : Gardening Languages : en Pages : 266
Book Description
Excerpt from The Raisin Industry: A Practical Treatise on the Raisin Grapes, Their History, Culture and Curing Of late years the raisin industry has been prominently before the horticulturists of California. Many people now make their living and acquire wealth by the cultivation of the raisin grapes, and many are now studying the methods of cultivation, pruning, curing and packing while waiting for their vines to bear. The literature of the raisin industry is a very scant one, and, with the exception of a few notices in works of travel, or in treatises on general fruit culture, we find not a single book in which this important and interesting industry is made the special subject of study and discussion, A book on the raisin industry may, therefore, be considered timely. I have endeavored to so write it that it would contain something of interest to all those connected with the growing and curing of the raisin grapes, to those who have already succeeded in building up fame and fortune, as well as to those who have just begun the cultivation of the vine, and who have as yet only realized the pleasures, but not the profits, of the industry. The historical part of the book will principally interest the former; for the latter the practical part on cultivation, pruning, curing and packing is intended. As our climate and other conditions differ from those of any other country in the world, so must our methods of cultivation and curing differ from those practiced elsewhere. Foreign methods, while interesting and, in some respects, of great importance to us, had to be greatly modified and improved upon before our growers succeeded in producing raisins equaling the best from the raisin districts of the Old World. It has cost years of experimenting and study to attain success, as well as much money and disappointment to many who had nothing to guide them when they commenced. These processes by which success was achieved can now become the property of all, and a safe guide to even the most inexperienced beginners. The methods advocated here are the result of practical experience of the author, as well as of the most successful raisin-growers of this State. For the benefit of those of our readers who now study the raisin industry at a distance, but whose steps may in the future be directed to this Coast, a descriptive tour through the raisin districts of our State has been added in order that they may see what our country is like, - the country of the raisin and the fig; the country of almonds, olives, oranges and prunes; the country where health, profit and enjoyment are more than anywhere else derived from horticultural pursuits. It is for these prospective readers, that the short biographical sketches of our principal raisin-men are intended, short records of the pioneers of the raisin industry, - men who have broken the way which is now easy to travel, and through whose experience and perseverance others are now being benefited. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Thomas Pinney Publisher: Univ of California Press ISBN: 0520254309 Category : Cooking Languages : en Pages : 549
Book Description
"Pinney covers new ground and new research, and treats the entire period in a new way. [History of Wine in America] will be welcomed by scholars and by wine enthusiasts."—Dr. James Lapsley, University of California, Davis "A worthy successor to Pinney's landmark History of Wine in America: From the Beginnings to Prohibition, and like that volume evidencing a wealth of knowledge, presented with grace and style. In addition to telling fascinating stories, both of these books are invaluable references. Anyone interested in the history of American wine should read them."—Paul Lukacs, author of American Vintage: The Rise of American Wine "I am confident the term definitive will apply to this work for innumerable vintages to come. Wine lovers from New England to California now have one place to turn for the history of their favorite beverage, wherever in America its grapes are grown."—Charles L. Sullivan, author of A Companion to California Wine and Zinfandel "An essential reference book for anyone wishing to sound authoritative at the dinner table."—Bruce Cass, editor of The Oxford Companion to the Wines of North America
Author: Charles L. Sullivan Publisher: Univ of California Press ISBN: 0520213513 Category : Cooking Languages : en Pages : 456
Book Description
Sullivan's encyclopedic handbook traces the Golden State's wine industry from its mission period and Gold Rush origins down to last year's planting and vintage statistics--a complete reference, in handy A to Z format. 75 photos plus maps & tables.
Author: Carol Field Publisher: Ten Speed Press ISBN: 1607741075 Category : Cooking Languages : en Pages : 434
Book Description
The only comprehensive book, in English or Italian, to cover the entire range of Italian baking, from breadsticks and cornetti to focaccia, tarts, cakes, and pastries. This latest edition, updated for a new generation of home bakers, has added four-color photography throughout, plus new recipes, ingredients and equipment sections, source guides, and weights. Carol Field introduces artisanal doughs and techniques used by generations of Italian bakers. Every city and hill town has its own unique baking traditions, and Field spent more than two years traversing Italy to capture the regional and local specialties, adapting them through rigorous testing in her own kitchen. Field’s authentic recipes are a revelation for anyone seeking the true Italian experience. Here’s a chance to make golden Altamura bread from Puglia, chewy porous loaves from Como, rosemary bread sprinkled with coarse sea salt, dark ryes from the north, simple breads studded with toasted walnuts, succulent fig bread, and Sicilian loaves topped with sesame seeds. One of the most revered baking books of all time, The Italian Baker is a landmark work that continues to be a must-have for every serious baker. Winner of the International Association of Culinary Professionals Award for best baking book Named to the James Beard Baker’s Dozen list of thirteen indispensable baking books of all time
Author: Frederic T. Bioletti
Author: Frederic T. Bioletti
Author: Philip Pauli
Author: Gustavus Eisen
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Author: Gustavus A. Eisen
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Author: Thomas Pinney
Author: 
Author: Charles L. Sullivan
Author: Carol Field