The Exquisite Palate
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Author |
: Arjun Ray |
Publisher |
: Independently Published |
Total Pages |
: 64 |
Release |
: 2018-12-31 |
ISBN-10 |
: 1792930739 |
ISBN-13 |
: 9781792930737 |
Rating |
: 4/5 (39 Downloads) |
Synopsis The Exquisite Palate by : Arjun Ray
Cooking for the next generation... following the popularity of The Exquisite Palate website, this charming new cookbook shares modern, practical and globally-influenced appetizer, entree and dessert recipes. It all comes from a budding and nationally-recognized 13 year old chef who asks "Why be good, when you can be exquisite?". A wonderful read for young and old, each recipe is seasoned with stories about the history of the ingredients or customs tied to the recipe.
Author |
: |
Publisher |
: |
Total Pages |
: 56 |
Release |
: 1921 |
ISBN-10 |
: UVA:X030602936 |
ISBN-13 |
: |
Rating |
: 4/5 (36 Downloads) |
Author |
: Aileen Bordman |
Publisher |
: Gibbs Smith |
Total Pages |
: 377 |
Release |
: 2015-06-23 |
ISBN-10 |
: 9781423639985 |
ISBN-13 |
: 1423639987 |
Rating |
: 4/5 (85 Downloads) |
Synopsis Monet's Palate Cookbook by : Aileen Bordman
Take a culinary journey in Monet’s footsteps with this book featuring recipes and photographs from his bucolic Normandy home—forward by Meryl Streep. Monet's Palate Cookbook brings to life Claude Monet's beloved kitchen garden at his exquisite home in Giverny, France. With sixty recipes drawn from Giverny’s farm-to-table tradition and the artist’s own cooking journals, the book explores Monet’s passion for gardening and includes detailed information about the herbs and vegetables he grew. On his two-acre vegetable garden, Monet grew zucchini, cherry tomatoes, radishes, pearl onions, brussels sprouts, asparagus, rosemary and mint. A few of the recipes are of French origin, such as the famous Normandy apple tart. Others are from locations abroad where he traveled, such as the Savoy Hotel in London where Monet acquired their recipe for Yorkshire pudding. Capturing Monet's lifestyle, Monet’s Palate Cookbook includes beautiful photographs by Steven Rothfeld, descriptions of the house interiors and gardens, French entertaining tips, and more.
Author |
: William Ernest Henley |
Publisher |
: New York : Scribners |
Total Pages |
: 260 |
Release |
: 1897 |
ISBN-10 |
: HARVARD:HN37EP |
ISBN-13 |
: |
Rating |
: 4/5 (EP Downloads) |
Synopsis Views and Reviews by : William Ernest Henley
Author |
: Thomas Nelson Page |
Publisher |
: |
Total Pages |
: 380 |
Release |
: 1892 |
ISBN-10 |
: UVA:X002303811 |
ISBN-13 |
: |
Rating |
: 4/5 (11 Downloads) |
Synopsis The Old South by : Thomas Nelson Page
Author |
: |
Publisher |
: |
Total Pages |
: 898 |
Release |
: 1920 |
ISBN-10 |
: MINN:319510028005069 |
ISBN-13 |
: |
Rating |
: 4/5 (69 Downloads) |
Author |
: Uma Aggarwal |
Publisher |
: Allied Publishers |
Total Pages |
: 482 |
Release |
: 2009 |
ISBN-10 |
: 9788184244748 |
ISBN-13 |
: 8184244746 |
Rating |
: 4/5 (48 Downloads) |
Synopsis The Exquisite World of Indian Cuisine by : Uma Aggarwal
The first comprehensive book on mastering the art of Indian cooking. Each page of the book is like a journey into Indian culture and cuisine. The recipes of the book reflect the real essence of Indian cuisine by showing the vast variety of Indian culture and food. The recipes are made easy by step-by-step instructions with an emphasis on the heath benefits of spices and herbs used. The book is truly beautiful to look at with amazing pictures of recipes, cultural festivals, landscapes, historical marvels and religious places. Original.
Author |
: Yoshihiro Murata |
Publisher |
: Kodansha International |
Total Pages |
: 204 |
Release |
: 2006-07-26 |
ISBN-10 |
: 9784770030221 |
ISBN-13 |
: 4770030223 |
Rating |
: 4/5 (21 Downloads) |
Synopsis Kaiseki by : Yoshihiro Murata
Features, in seasonal format, the style of cooking that began as tea ceremony accompaniment and developed into the highest form of Japanese cuisine. This book explains the history and the components of kaiseki cuisine, the ingredients, preparation methods and the philosophy behind the dish. It also explains how the cuisine changed over the years. Kaiseki is a feast for the eyes as well as the palate, and chef Murata's Kaiseki' is at once a cookbook and a work of art. This sumptuously illustrated volume features - in seasonal format - the style of cooking that began'
Author |
: Nancy K. Stalker |
Publisher |
: Oxford University Press |
Total Pages |
: 369 |
Release |
: 2018-03-26 |
ISBN-10 |
: 9780190240424 |
ISBN-13 |
: 0190240423 |
Rating |
: 4/5 (24 Downloads) |
Synopsis Devouring Japan by : Nancy K. Stalker
In recent years Japan's cuisine, or washoku, has been eclipsing that of France as the world's most desirable food. UNESCO recognized washoku as an intangible cultural treasure in 2013 and Tokyo boasts more Michelin-starred restaurants than Paris and New York combined. International enthusiasm for Japanese food is not limited to haute cuisine; it also encompasses comfort foods like ramen, which has reached cult status in the U.S. and many world capitals. Together with anime, pop music, fashion, and cute goods, cuisine is part of the "Cool Japan" brand that promotes the country as a new kind of cultural superpower. This collection of essays offers original insights into many different aspects of Japanese culinary history and practice, from the evolution and characteristics of particular foodstuffs to their representation in literature and film, to the role of foods in individual, regional, and national identity. It features contributions by both noted Japan specialists and experts in food history. The authors collectively pose the question "what is washoku?" What culinary values are imposed or implied by this term? Which elements of Japanese cuisine are most visible in the global gourmet landscape and why? Essays from a variety of disciplinary perspectives interrogate how foodways have come to represent aspects of a "unique" Japanese identity and are infused with official and unofficial ideologies. They reveal how Japanese culinary values and choices, past and present, reflect beliefs about gender, class, and race; how they are represented in mass media; and how they are interpreted by state and non-state actors, at home and abroad. They examine the thoughts, actions, and motives of those who produce, consume, promote, and represent Japanese foods.
Author |
: |
Publisher |
: |
Total Pages |
: 692 |
Release |
: 1920 |
ISBN-10 |
: NYPL:33433088548833 |
ISBN-13 |
: |
Rating |
: 4/5 (33 Downloads) |