1. The Chicago food encyclopedia [2017]
- Book
- xi, 307 pages, 16 unnumbered pages of plates : illustrations (some color) ; 26 cm.
The Chicago Food Encyclopedia is a far-ranging portrait of an American culinary paradise. Hundreds of entries deliver all of the visionary restauranteurs, Michelin superstars, beloved haunts, and food companies of today and yesterday. More than 100 sumptuous images include thirty full-color photographs that transport readers to dining rooms and food stands across the city. Throughout, a roster of writers, scholars, and industry experts pays tribute to an expansive--and still expanding--food history that not only helped build Chicago but fed a growing nation. Pizza. Alinea. Wrigley Spearmint. Soul food. Rick Bayless. Hot Dogs. Koreatown. Everest. All served up A-Z, and all part of the ultimate reference on Chicago and its food.
(source: Nielsen Book Data)9780252087240 20171009
(source: Nielsen Book Data)9780252087240 20171009
The Chicago Food Encyclopedia is a far-ranging portrait of an American culinary paradise. Hundreds of entries deliver all of the visionary restauranteurs, Michelin superstars, beloved haunts, and food companies of today and yesterday. More than 100 sumptuous images include thirty full-color photographs that transport readers to dining rooms and food stands across the city. Throughout, a roster of writers, scholars, and industry experts pays tribute to an expansive--and still expanding--food history that not only helped build Chicago but fed a growing nation. Pizza. Alinea. Wrigley Spearmint. Soul food. Rick Bayless. Hot Dogs. Koreatown. Everest. All served up A-Z, and all part of the ultimate reference on Chicago and its food.
(source: Nielsen Book Data)9780252087240 20171009
(source: Nielsen Book Data)9780252087240 20171009
2. Food in the American Gilded Age [2017]
- Book
- 334 pages : illustrations, map ; 22 cm.
- A matter of class : food in the United States, 1870-1900 / by Katherine Leonard Turner
- Seeing the Gilded Age through its recipes
- Mrs. Mary F. Henderson, practical cooking and dinner giving (1877)
- Selected advice on table manners (1870-1903)
- Handwritten recipe manuscript (1870s ad 1880s)
- Mrs. Peter A. White, the Kentucky housewife : a collection of recipes for cooking (1885)
- Christine Terhune Herrick, what to eat, how to serve it (1891)
- Dietary studies fromn Alabama, New York, Chicago, Virginia, and New Mexico (1895-18997)
- Gilded Age banquet menus (1880-1899)
- Fannie Farmer, the Boston Cooking School Cookbook (1896).
- A matter of class : food in the United States, 1870-1900 / by Katherine Leonard Turner
- Seeing the Gilded Age through its recipes
- Mrs. Mary F. Henderson, practical cooking and dinner giving (1877)
- Selected advice on table manners (1870-1903)
- Handwritten recipe manuscript (1870s ad 1880s)
- Mrs. Peter A. White, the Kentucky housewife : a collection of recipes for cooking (1885)
- Christine Terhune Herrick, what to eat, how to serve it (1891)
- Dietary studies fromn Alabama, New York, Chicago, Virginia, and New Mexico (1895-18997)
- Gilded Age banquet menus (1880-1899)
- Fannie Farmer, the Boston Cooking School Cookbook (1896).
- Book
- vi, 296 pages : illustrations ; 24 cm
What is American food? From barbecue to Jell-O molds to burrito bowls, its history spans a vast patchwork of traditions, crazes, and quirks. A close look at these foods and the recipes behind them unearths a vivid map of American foodways: how Americans thought about food, how they described it, and what foods were in and out of style at different times. In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Following food writing through trends such as the Southern nostalgia that emerged in the late nineteenth century, the Francophilia of the 1940s, countercultural cooking in the 1970s, and today's cult of locally sourced ingredients, she reveals that what we read about food influences us just as much as what we taste. Examining a wealth of fascinating archival material-and rediscovering several all-American culinary delicacies and oddities in the process-Elias explores the role words play in the creation of taste on both a personal and a national level. From Fannie Farmer to The Joy of Cooking to food blogs, she argues, American cookbook writers have commented on national cuisine while tempting their readers to the table. By taking cookbooks seriously as a genre and by tracing their genealogy, Food on the Page explains where contemporary assumptions about American food came from and where they might lead.
(source: Nielsen Book Data)9780812249170 20170626
(source: Nielsen Book Data)9780812249170 20170626
What is American food? From barbecue to Jell-O molds to burrito bowls, its history spans a vast patchwork of traditions, crazes, and quirks. A close look at these foods and the recipes behind them unearths a vivid map of American foodways: how Americans thought about food, how they described it, and what foods were in and out of style at different times. In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Following food writing through trends such as the Southern nostalgia that emerged in the late nineteenth century, the Francophilia of the 1940s, countercultural cooking in the 1970s, and today's cult of locally sourced ingredients, she reveals that what we read about food influences us just as much as what we taste. Examining a wealth of fascinating archival material-and rediscovering several all-American culinary delicacies and oddities in the process-Elias explores the role words play in the creation of taste on both a personal and a national level. From Fannie Farmer to The Joy of Cooking to food blogs, she argues, American cookbook writers have commented on national cuisine while tempting their readers to the table. By taking cookbooks seriously as a genre and by tracing their genealogy, Food on the Page explains where contemporary assumptions about American food came from and where they might lead.
(source: Nielsen Book Data)9780812249170 20170626
(source: Nielsen Book Data)9780812249170 20170626
- Book
- xii, 241 pages : illustrations ; 23 cm
In this entertaining history, Gregory McNamee explores the many ethnic and cultural traditions that have contributed to the food of the Southwest. He traces the origins of the cuisine to the arrival of humans in the Americas, the work of the earliest farmers of Mesoamerica, and the most ancient trade networks joining peoples of the coast, plains, and mountains. From the ancient chile pepper and agave to the comparatively recent fare of sushi and Frito pie, this complex culinary journey involves many players over space and time. Born of scarcity, migration, and climate change, these foods are now fully at home in the Southwest of today-and with the "southwesternization" of the American palate at large, they are found across the globe. McNamee extends that story across thousands of years to the present, even imagining what the southwestern menu will look like in the near future.
(source: Nielsen Book Data)9780826359049 20171204
(source: Nielsen Book Data)9780826359049 20171204
In this entertaining history, Gregory McNamee explores the many ethnic and cultural traditions that have contributed to the food of the Southwest. He traces the origins of the cuisine to the arrival of humans in the Americas, the work of the earliest farmers of Mesoamerica, and the most ancient trade networks joining peoples of the coast, plains, and mountains. From the ancient chile pepper and agave to the comparatively recent fare of sushi and Frito pie, this complex culinary journey involves many players over space and time. Born of scarcity, migration, and climate change, these foods are now fully at home in the Southwest of today-and with the "southwesternization" of the American palate at large, they are found across the globe. McNamee extends that story across thousands of years to the present, even imagining what the southwestern menu will look like in the near future.
(source: Nielsen Book Data)9780826359049 20171204
(source: Nielsen Book Data)9780826359049 20171204
- Book
- 128 pages : illustrations (chiefly color) ; 25 cm
- Estrategia regional de seguridad alimentaria y nutricional, 2016-2021
- Plan regional de seguridad alimentaria y nutricional, 2016-2021.
- Estrategia regional de seguridad alimentaria y nutricional, 2016-2021
- Plan regional de seguridad alimentaria y nutricional, 2016-2021.
SAL3 (off-campus storage)
SAL3 (off-campus storage) | Status |
---|---|
Stacks | Request |
TX360 .P42 P864 2016 | Available |
- Book
- xiv, 278 pages : illustrations (some color) ; 23 cm.
- Recipe contributors
- Ancestor cooks
- Stirring up memories
- Recipes
- Breads
- Main dishes
- Vegetables and sides
- Desserts
- Cakes
- Cookies
- Pies and cobblers
- Puddings
- Other desserts
- Extras
- Preserving heirloom recipes
- Resources
- Map of Texas counties
- Collecting heirloom recipes: questions for the cook
- Deciphering obscure terms in older recipes
- Additional information
- Sites and events
- Books
- Other media
- Organizations
- Recipe index.
(source: Nielsen Book Data)9781623494094 20161010
- Recipe contributors
- Ancestor cooks
- Stirring up memories
- Recipes
- Breads
- Main dishes
- Vegetables and sides
- Desserts
- Cakes
- Cookies
- Pies and cobblers
- Puddings
- Other desserts
- Extras
- Preserving heirloom recipes
- Resources
- Map of Texas counties
- Collecting heirloom recipes: questions for the cook
- Deciphering obscure terms in older recipes
- Additional information
- Sites and events
- Books
- Other media
- Organizations
- Recipe index.
(source: Nielsen Book Data)9781623494094 20161010
SAL3 (off-campus storage)
SAL3 (off-campus storage) | Status |
---|---|
Stacks | Request |
TX725 .A1 M3935 2016 | Available |
- Book
- xii, 184 pages : illustrations ; 24 cm
Today we care about the source of our food as much as the preparation, so it is no surprise that foodies have discovered wild edibles. From the most upscale restaurants in New York to humble farm stays in Europe, chefs and restaurant-goers alike are seeking pleasure in food found in the wild. In Pursuit of Wild Edibles: A Forager's Tour tells the story of one man passionate about finding wild edibles and creating recipes to highlight their unique flavors. An American expatriate, poet, and gourmet living in France, Jeffrey Greene has scoured the fields, rivers, and beaches of Europe and his native New England in search of foods ranging from puffballs and periwinkles to stone pine nuts and gooseneck barnacles. For many, foraging is the latest trend in foodie culture, but for Greene this journey stretches back to his childhood, when his parents fled New York City to a shack-like house in rural Connecticut. Convinced they could live off the land, the family raised goats, planted gardens, gathered seafood at the nearby coast, and foraged for food from the woods. Inspired by these childhood experiences, Greene and his wife, Mary, bought and restored an old priory in rural Burgundy. Surrounded by forests, they learned to identify mushrooms and greens, and devoted themselves to inventing recipes for them. Thus began a pursuit that took Greene to the Polish Carpathians, the Appennines overlooking the Ligurian coast, the shores of Normandy and Brittany, and to Plymouth, Massachusetts, where the Pilgrims eked out their first winter in near starvation. Greene's captivating book offers experienced foragers and novices alike an extensive sampling of his own recipes and a chance to come along with him on his international adventures. From razor clams and wild sea urchins, to young nettles and dandelion greens, to wild strawberries and cherries, Greene showcases the beauty of what one can cook up in a truly wild recipe.
(source: Nielsen Book Data)9780813938578 20160619
(source: Nielsen Book Data)9780813938578 20160619
Today we care about the source of our food as much as the preparation, so it is no surprise that foodies have discovered wild edibles. From the most upscale restaurants in New York to humble farm stays in Europe, chefs and restaurant-goers alike are seeking pleasure in food found in the wild. In Pursuit of Wild Edibles: A Forager's Tour tells the story of one man passionate about finding wild edibles and creating recipes to highlight their unique flavors. An American expatriate, poet, and gourmet living in France, Jeffrey Greene has scoured the fields, rivers, and beaches of Europe and his native New England in search of foods ranging from puffballs and periwinkles to stone pine nuts and gooseneck barnacles. For many, foraging is the latest trend in foodie culture, but for Greene this journey stretches back to his childhood, when his parents fled New York City to a shack-like house in rural Connecticut. Convinced they could live off the land, the family raised goats, planted gardens, gathered seafood at the nearby coast, and foraged for food from the woods. Inspired by these childhood experiences, Greene and his wife, Mary, bought and restored an old priory in rural Burgundy. Surrounded by forests, they learned to identify mushrooms and greens, and devoted themselves to inventing recipes for them. Thus began a pursuit that took Greene to the Polish Carpathians, the Appennines overlooking the Ligurian coast, the shores of Normandy and Brittany, and to Plymouth, Massachusetts, where the Pilgrims eked out their first winter in near starvation. Greene's captivating book offers experienced foragers and novices alike an extensive sampling of his own recipes and a chance to come along with him on his international adventures. From razor clams and wild sea urchins, to young nettles and dandelion greens, to wild strawberries and cherries, Greene showcases the beauty of what one can cook up in a truly wild recipe.
(source: Nielsen Book Data)9780813938578 20160619
(source: Nielsen Book Data)9780813938578 20160619
SAL3 (off-campus storage)
SAL3 (off-campus storage) | Status |
---|---|
Stacks | Request |
TX360 .E8 G74 2016 | Available |
- Book
- ix, 357 pages : illustrations ; 21 cm
Nearly thirty years ago, cooking team Frank and Jayni Carey gave us The Kansas Cookbook: Recipes from the Heartland, a classic, much-loved volume chronicling the state's favorite recipes and food traditions. Now they're back with The New Kansas Cookbook: Rural Roots, Modern Table, a look at modern and innovative foodways straight from their kitchen in the heart of the Midwest. They combine fresh ingredients from farmer's markets with fresh ideas and Kansas know-how from across the state to create a dynamic new food scene. From modern makeovers of Midwestern mainstays like sloppy joes and sweet custards to dishes influenced by a wide variety of world cuisines, these recipes bring Kansas tradition into the twenty-first century with a new burst of flavor and sense of fun.The Careys travel the state stirring stories and recipes from farmers, ranchers, chefs, and home cooks into the diverse pot of Kansas cuisine. They partake in the bounty of small-town eateries, homey fare-like zucchini and corn casserole or slow-cooked pork shoulder-and dressier offerings like smoked duck empanadas, rainbow trout with a spicy crust, and roasted pork tenderloin with port and prunes.Kansans seem to live closer to the land, so the Careys introduce you to those who are enjoying the fruits of their own labors: growing the best asparagus, raising grass-fed beef, nurturing a school garden, and dealing with too much zucchini. Illustrations by noted Kansas artist Louis Copt bring these ingredients, recipes, and stories alive.Farm-to-table may be trendy elsewhere, but it's a way of life in Kansas, and in The New Kansas Cookbook, Frank and Jayni Carey show you how to make it yours, too.
(source: Nielsen Book Data)9780700623198 20180409
(source: Nielsen Book Data)9780700623198 20180409
Nearly thirty years ago, cooking team Frank and Jayni Carey gave us The Kansas Cookbook: Recipes from the Heartland, a classic, much-loved volume chronicling the state's favorite recipes and food traditions. Now they're back with The New Kansas Cookbook: Rural Roots, Modern Table, a look at modern and innovative foodways straight from their kitchen in the heart of the Midwest. They combine fresh ingredients from farmer's markets with fresh ideas and Kansas know-how from across the state to create a dynamic new food scene. From modern makeovers of Midwestern mainstays like sloppy joes and sweet custards to dishes influenced by a wide variety of world cuisines, these recipes bring Kansas tradition into the twenty-first century with a new burst of flavor and sense of fun.The Careys travel the state stirring stories and recipes from farmers, ranchers, chefs, and home cooks into the diverse pot of Kansas cuisine. They partake in the bounty of small-town eateries, homey fare-like zucchini and corn casserole or slow-cooked pork shoulder-and dressier offerings like smoked duck empanadas, rainbow trout with a spicy crust, and roasted pork tenderloin with port and prunes.Kansans seem to live closer to the land, so the Careys introduce you to those who are enjoying the fruits of their own labors: growing the best asparagus, raising grass-fed beef, nurturing a school garden, and dealing with too much zucchini. Illustrations by noted Kansas artist Louis Copt bring these ingredients, recipes, and stories alive.Farm-to-table may be trendy elsewhere, but it's a way of life in Kansas, and in The New Kansas Cookbook, Frank and Jayni Carey show you how to make it yours, too.
(source: Nielsen Book Data)9780700623198 20180409
(source: Nielsen Book Data)9780700623198 20180409
SAL3 (off-campus storage)
SAL3 (off-campus storage) | Status |
---|---|
In process | Request |
TX715.2 .M53 C366 2016 | Unavailable |
- Book
- 458 pages ; 27 cm
- Appetizers, spreads, and salads
- Savory pastries
- Eggs and fritters
- Soups
- Rice, pasta, and grains
- Vegetables
- Fish
- Poultry
- Meat
- Preserves and condiments
- Desserts
- Pantry ingredients.
(source: Nielsen Book Data)9780520284999 20160619
- Appetizers, spreads, and salads
- Savory pastries
- Eggs and fritters
- Soups
- Rice, pasta, and grains
- Vegetables
- Fish
- Poultry
- Meat
- Preserves and condiments
- Desserts
- Pantry ingredients.
(source: Nielsen Book Data)9780520284999 20160619
SAL3 (off-campus storage)
SAL3 (off-campus storage) | Status |
---|---|
Stacks | Request |
TX724 .G657224 2016 | Available |
- Book
- 189 pages : color illustrations ; 26 cm
Part guide, part cookbook, and peppered with informative visuals, this book tells us why pulses are such an important food for the future, explains how to cook them, and includes over 30 recipes prepared by some of the world's most prestigious chefs. Part I gives an overview of pulses and a brief guide to the main varieties. Part II explains step-by-step how to cook them, and what condiments and instruments to use. Part III underscores five messages about the impact of pulses on nutrition, health, climate change, biodiversity and food security. Part IV illustrates how pulses can be grown in a garden patch with easy gardening instructions and shows how they are grown across the world, highlighting major producers, importers and exporters. Part V takes the reader on a journey around the planet, showing how pulses tie in with regional history and culture, and accompanies 10 internationally acclaimed chefs as they go the market to buy pulses. Back at their restaurant or home, the chefs prepare easy dishes and share their best kept secrets, each one providing 3 recipes that are beautifully illustrated.
(source: Nielsen Book Data)9789251091722 20170227
(source: Nielsen Book Data)9789251091722 20170227
Part guide, part cookbook, and peppered with informative visuals, this book tells us why pulses are such an important food for the future, explains how to cook them, and includes over 30 recipes prepared by some of the world's most prestigious chefs. Part I gives an overview of pulses and a brief guide to the main varieties. Part II explains step-by-step how to cook them, and what condiments and instruments to use. Part III underscores five messages about the impact of pulses on nutrition, health, climate change, biodiversity and food security. Part IV illustrates how pulses can be grown in a garden patch with easy gardening instructions and shows how they are grown across the world, highlighting major producers, importers and exporters. Part V takes the reader on a journey around the planet, showing how pulses tie in with regional history and culture, and accompanies 10 internationally acclaimed chefs as they go the market to buy pulses. Back at their restaurant or home, the chefs prepare easy dishes and share their best kept secrets, each one providing 3 recipes that are beautifully illustrated.
(source: Nielsen Book Data)9789251091722 20170227
(source: Nielsen Book Data)9789251091722 20170227
SAL3 (off-campus storage)
SAL3 (off-campus storage) | Status |
---|---|
Stacks | Request |
TX558 .L4 P85 2016 | Available |
- Book
- xxiii, 151 pages : illustrations, maps ; 22 cm.
- Introduction : Dining Out in Boston
- Filet de Boeuf at the Tremont House : Luxury Hotel Dining Rooms
- Bolted Beef and Bolted Pudding : Eating Houses
- Charlotte Russe in the Afternoon : Elite Ladies' Eateries
- Roast, Chop Suey, and Beer : Cafes
- Epilogue : Ice Cream at Howard Johnson's
- Acknowledgments
- Notes
- Index.
- Introduction : Dining Out in Boston
- Filet de Boeuf at the Tremont House : Luxury Hotel Dining Rooms
- Bolted Beef and Bolted Pudding : Eating Houses
- Charlotte Russe in the Afternoon : Elite Ladies' Eateries
- Roast, Chop Suey, and Beer : Cafes
- Epilogue : Ice Cream at Howard Johnson's
- Acknowledgments
- Notes
- Index.
- Book
- 232 pages, 16 unnumbered pages of plates : color illustrations ; 24 cm.
- Why we love one-pot meals
- Heritage entrées
- Soups for the soul
- Barbecuing and grilling in the South
- Farm-to-table vegetables
- King corn bread and other traditional southern breads
- Country cakes
- Something sweet
- Sitting on the porch with sweet teas and other thirst quenchers.
- Why we love one-pot meals
- Heritage entrées
- Soups for the soul
- Barbecuing and grilling in the South
- Farm-to-table vegetables
- King corn bread and other traditional southern breads
- Country cakes
- Something sweet
- Sitting on the porch with sweet teas and other thirst quenchers.
SAL3 (off-campus storage)
SAL3 (off-campus storage) | Status |
---|---|
Stacks | Request |
TX715.2 .A47 H37 2016 | Available |
- Book
- xiii, 234 pages ; 23 cm
SAL3 (off-campus storage)
SAL3 (off-campus storage) | Status |
---|---|
Stacks | Request |
TX715.2 .S68 N475 2016 | Available |
- Book
- xi, 223 pages : illustrations ; 23 cm.
- Introduction : sensing food in the New Deal era
- America eats : the making of a sensory archive
- Romance of the homemade
- Tasting place, sensing race
- An American culinary heritage? Mexican food in the Southwest
- A "well-filled melting pot"
- Conclusion : how taste is made.
(source: Nielsen Book Data)9780252081705 20160704
- Introduction : sensing food in the New Deal era
- America eats : the making of a sensory archive
- Romance of the homemade
- Tasting place, sensing race
- An American culinary heritage? Mexican food in the Southwest
- A "well-filled melting pot"
- Conclusion : how taste is made.
(source: Nielsen Book Data)9780252081705 20160704
- Book
- xi, 138 pages, 8 unnumbered pages of plates : color illustrations ; 24 cm.
- A global slurp: naengmyeon noodles
- Food for the ancestors: jeon pancakes
- Two colonizations and three migrations: grilling galbi
- A taste of diversity: the bibimbap rice bowl.
(source: Nielsen Book Data)9780824839352 20160619
- A global slurp: naengmyeon noodles
- Food for the ancestors: jeon pancakes
- Two colonizations and three migrations: grilling galbi
- A taste of diversity: the bibimbap rice bowl.
(source: Nielsen Book Data)9780824839352 20160619
- Book
- xiv, 208 pages : illustrations ; 25 cm
- Introduction
- Public
- Private
- Beginnings
- Endings
- Rich
- Poor
- Fortune
- Failure
- Coda.
(source: Nielsen Book Data)9781469621128 20160618
- Introduction
- Public
- Private
- Beginnings
- Endings
- Rich
- Poor
- Fortune
- Failure
- Coda.
(source: Nielsen Book Data)9781469621128 20160618
- Book
- xv, 246 pages : illustrations (some color) ; 29 cm
- Nineteenth-century cookbooks : breaking a stereotype
- 1900-1925, surviving mammyism : cooking lessons for work and home
- 1926-1950, the servant problem : dual messages
- 1951-1960, lifting as we climb : tea cakes, finger sandwiches, community service, and civil rights
- 1961-1970, soul food : mama's cooking leaves home for the city
- 1971-1980, simple pleasures : a soul food revival
- 1981-1990, mammy's makeover : the ever useful life
- 1991-2011, the hope of Jemima.
(source: Nielsen Book Data)9780292745483 20160618
- Nineteenth-century cookbooks : breaking a stereotype
- 1900-1925, surviving mammyism : cooking lessons for work and home
- 1926-1950, the servant problem : dual messages
- 1951-1960, lifting as we climb : tea cakes, finger sandwiches, community service, and civil rights
- 1961-1970, soul food : mama's cooking leaves home for the city
- 1971-1980, simple pleasures : a soul food revival
- 1981-1990, mammy's makeover : the ever useful life
- 1991-2011, the hope of Jemima.
(source: Nielsen Book Data)9780292745483 20160618
- Book
- xv, 246 pages : illustrations (chiefly color) ; 29 cm
- The collection : African American cookbooks, 1827-2011
- 19th century cookbooks : cookbooks break a stereotype
- 1900-1925, surviving mammyism
- 1926-1950, the servant problem : dual messages
- 1951-1960, lifting as we climb : tea cakes, finger sandwiches, community service, and civil rights
- 1961-1970, soul food : mama's cooking leaves home for the city
- 1971-1980, simple pleasures and the soul food revival
- 1981-1990, mammy's makeover : the ever useful life
- 1991-2011, the hope of Jemima.
(source: Nielsen Book Data)9780292745483 20160618
- The collection : African American cookbooks, 1827-2011
- 19th century cookbooks : cookbooks break a stereotype
- 1900-1925, surviving mammyism
- 1926-1950, the servant problem : dual messages
- 1951-1960, lifting as we climb : tea cakes, finger sandwiches, community service, and civil rights
- 1961-1970, soul food : mama's cooking leaves home for the city
- 1971-1980, simple pleasures and the soul food revival
- 1981-1990, mammy's makeover : the ever useful life
- 1991-2011, the hope of Jemima.
(source: Nielsen Book Data)9780292745483 20160618
19. Mahārāshṭrācā khādyasãskr̥tikośa [2015]
- Book
- 29, 533 pages, 16 unnumbered pages of plates : color illustrations ; 31 cm
Cooking recipes from Maharashtra, India.
Cooking recipes from Maharashtra, India.
SAL3 (off-campus storage)
SAL3 (off-campus storage) | Status |
---|---|
Stacks | Request |
TX724.5 .I4 M345 2015 F | Available |
- Book
- 292 pages : illustrations ; 23 cm
- Setting a course
- Organizing and protecting your materials
- Adjusting recipes
- Working with regional or world recipes
- Interviews and cooking visits
- Orphaned recipes and conducting research
- Sharing family recipes and foodways.
(source: Nielsen Book Data)9780820330631 20160619
- Setting a course
- Organizing and protecting your materials
- Adjusting recipes
- Working with regional or world recipes
- Interviews and cooking visits
- Orphaned recipes and conducting research
- Sharing family recipes and foodways.
(source: Nielsen Book Data)9780820330631 20160619
SAL3 (off-campus storage)
SAL3 (off-campus storage) | Status |
---|---|
Stacks | Request |
TX651 .F74 2015 | Available |