Seems you have not registered as a member of brandeisuniversity.org!

You may have to register before you can download all our books and magazines, click the sign up button below to create a free account.

Sign up

On Food and Cooking
  • Language: en
  • Pages: 896

On Food and Cooking

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn 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. Now, for its twentieth anniversary, Harold McGee has 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...

Cooking in Ancient Civilizations
  • Language: en
  • Pages: 224

Cooking in Ancient Civilizations

Examines cooking as an integral part of Acient civilizations.

Food and Cooking in Victorian England
  • Language: en
  • Pages: 201

Food and Cooking in Victorian England

Provides a history of food and cooking in Victorian England, explaining how recipes reflected their writers' socioeconomic status, detailing the evolution of breakfast and lunch, and tracing the snob appeal of foods with French names.

Cooked
  • Language: en
  • Pages: 480

Cooked

  • Type: Book
  • -
  • Published: 2013-04-23
  • -
  • Publisher: Penguin UK

THE INSPIRATION FOR THE NEW NETFLIX SERIES 'It's not often that a life-changing book falls into one's lap ... Yet Michael Pollan's Cooked is one of them.' SundayTelegraph 'This is a love song to old, slow kitchen skills at their delicious best' Kathryn Huges, GUARDIAN BOOKS OF THE YEAR The New York Times Top Five Bestseller - Michael Pollan's uniquely enjoyable quest to understand the transformative magic of cooking Michael Pollan's Cooked takes us back to basics and first principles: cooking with fire, with water, with air and with earth. Meeting cooks from all over the world, who share their wisdom and stories, Pollan shows how cooking is at the heart of our culture and that when it gets down to it, it also fundamentally shapes our lives. Filled with fascinating facts and curious, mouthwatering tales from cast of eccentrics, Cooked explores the deepest mysteries of how and why we cook.

Joy of Cooking
  • Language: en
  • Pages: 915

Joy of Cooking

Detailed information on foods and cooking techniques accompany fundamental recipes for hors d'oeuvres, soups, salads, main dishes, side dishes, breads, pies, cookies, candies, and desserts

Food Preparation and Cooking
  • Language: en
  • Pages: 442

Food Preparation and Cooking

This book provides students with the best teaching programme for NVQ Catering and Hospitality in food preparation and cooking. Building on the proven success of the previous edition, it details the cookery units involved

Cooking
  • Language: en
  • Pages: 560

Cooking

In an era of outfitted home kitchens and food fascination, it's no wonder home cooks who never learned the fundamentals of the kitchen are intimidated. Twenty years ago, James Peterson could relate, and so he taught himself by cooking his way through professional kitchens and stacks of books, logging the lessons of his kitchen education one by one. Now one of the country's most revered cooking teachers, Peterson provides the confidence-building instructions home cooks need to teach themselves to cook consistently with ease and success. COOKING is the only all-in-one instructional that details the techniques that cooks really need to master, teaches all the basic recipes, and includes hundred...

The All-New Complete Cooking Light Cookboook
  • Language: en
  • Pages: 564

The All-New Complete Cooking Light Cookboook

  • Type: Book
  • -
  • Published: 2006-09-01
  • -
  • Publisher: Egully.com

Complemented by more than one thousand cooking tips from the experts at Cooking Light, a richly illustrated, comprehensive guide to healthy cookery features one thousand kitchen-tested, tasty, and nutritional recipes, along with menu suggestions, nutritional analyses, and cooking and preparation times. 70,000 first printing.

The Cooking of History
  • Language: en
  • Pages: 344

The Cooking of History

Over a lifetime of studying Cuban Santería and other religions related to Orisha worship—a practice also found among the Yoruba in West Africa—Stephan Palmié has grown progressively uneasy with the assumptions inherent in the very term Afro-Cuban religion. In The Cooking of History he provides a comprehensive analysis of these assumptions, in the process offering an incisive critique both of the anthropology of religion and of scholarship on the cultural history of the Afro-Atlantic World. Understood largely through its rituals and ceremonies, Santería and related religions have been a challenge for anthropologists to link to a hypothetical African past. But, Palmié argues, precisely...

Cooking, Cuisine and Class
  • Language: en
  • Pages: 253

Cooking, Cuisine and Class

The preparation, serving and eating of food are common features of all human societies, and have been the focus of study for numerous anthropologists - from Sir James Frazer onwards - from a variety of theoretical and empirical perspectives. It is in the context of this previous anthropological work that Jack Goody sets his own observations on cooking in West Africa. He criticises those approaches which overlook the comparative historical dimension of culinary, and other, cultural differences that emerge in class societies, both of which elements he particularly emphasises in this book. The central question that Professor Goody addresses here is why a differentiated 'haute cuisine' has not e...