The Food and Wine Set PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Food and Wine Set PDF full book. Access full book title The Food and Wine Set by Alan Davidson. Download full books in PDF and EPUB format.
Author: Alan Davidson
Publisher: Oxford University Press, USA
ISBN: 9780195216660
Category :
Languages : en
Pages : 0
Get Book
Book Description
Author: Alan Davidson
Publisher: Oxford University Press, USA
ISBN: 9780195216660
Category :
Languages : en
Pages : 0
Get Book
Book Description
Author: Alan Davidson
Publisher: Oxford University Press, USA
ISBN: 9780195372120
Category :
Languages : en
Pages : 0
Get Book
Book Description
These award-wining, classic guides are the perfect for anyone who loves food and wine. "This is a must-have book for wine geeks...highly recommended for anyone with more than a passing interest in wine." --Wine Spectator, "Top 100" issue. "A food book for all time... The canon of great food literature just got one fat volume greater... A must-have for any serious food follower" --Gourmet
Author: Gillian Riley
Publisher: Oxford University Press
ISBN: 0191567000
Category : Cooking
Languages : en
Pages : 672
Get Book
Book Description
Here is an inspiring, wide-ranging A-Z guide to one of the world's best-loved cuisines. Designed for cooks and consumers alike, The Oxford Companion to Italian Food covers all aspects of the history and culture of Italian gastronomy, from dishes, ingredients, and delicacies to cooking methods and implements, regional specialties, the universal appeal of Italian cuisine, influences from outside Italy, and much more. Following in the footsteps of princes and popes, vagabond artists and cunning peasants, austere scholars and generations of unknown, unremembered women who shaped pasta, moulded cheeses and lovingly tended their cooking pots, Gillian Riley celebrates a heritage of amazing richness and delight. She brings equal measures of enthusiasm and expertise to her writing, and her entries read like mini-essays, laced with wit and gastronomical erudition, marked throughout by descriptive brilliance, and entirely free of the pompous tone that afflicts so much writing about food. The Companion is attentive to both tradition and innovation in Italian cooking, and covers an extraordinary range of information, from Anonimo Toscano, a medieval cookbook, to Bartolomeo Bimbi, a Florentine painter commissioned by Cosimo de Medici to paint portraits of vegetables, to Paglierina di Rifreddo, a young cheese made of unskimmed cows' milk, to zuppa inglese, a dessert invented by 19th century Neapolitan pastry chefs. Major topics receive extended treatment. The entry for Parmesan, for example, runs to more than 2,000 words and includes information on its remarkable nutritional value, the region where it is produced, the breed of cow used to produce it (the razza reggiana, or vacche rosse), the role of the cheese maker, the origin of its name, Molière's deathbed demand for it, its frequent and lustrous depiction in 16th and 17th century paintings, and the proper method of serving, where Riley admonishes: "One disdains the phallic peppermill, but must always appreciate the attentive grating, at the table, of parmesan over pasta or soup, as magical in its way as shavings of truffles." Such is the scope and flavor of The Oxford Companion to Italian Food. For anyone with a hunger to learn more about the history, culture and variety of Italian cuisine, The Oxford Companion to Italian Food offers endless satisfactions.
Author: Alan Davidson
Publisher: Oxford Companions
ISBN: 0199677336
Category : Cooking
Languages : en
Pages : 953
Get Book
Book Description
Covers such topics as plant products, cooking terms, national and regional cuisines, food preservation, food science, diet, and cookbooks and their authors.
Author: Jancis Robinson
Publisher: American Chemical Society
ISBN: 0198705387
Category : Cooking
Languages : en
Pages : 925
Get Book
Book Description
This wine book provides comprehensive coverage on all aspects of wine making, and puts wine, wine-making and wine drinking into historical perspective.
Author: Garrett Oliver
Publisher: OUP USA
ISBN: 0195367138
Category : Cooking
Languages : en
Pages : 962
Get Book
Book Description
"The first major reference work to investigate the history and vast scope of beer, The Oxford Companion to Beer features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts"-- Provided by publisher.
Author: Andrew F. Smith
Publisher: Oxford University Press on Demand
ISBN: 0195307968
Category : Cooking
Languages : en
Pages : 720
Get Book
Book Description
A panoramic history of the culinary traditions, culture, and evolution of American food and drink features nearly one thousand entries, essays, and articles on such topics as fast food, celebrity chefs, regional and ethnic cuisine, social and cultural food history, food science, and more, along with hundreds of photographs and lists of food museums, Web sites, festivals, and organizations.
Author: Darra Goldstein
Publisher: Oxford Companions
ISBN: 0199313393
Category : Cooking
Languages : en
Pages : 947
Get Book
Book Description
"Celebrating sugar while acknowledging its complex history, 'The Oxford Companion to Sugar and Sweets' is the definitive guide to one of humankind's greatest sources of pleasure"--
Author: Simon Hornblower
Publisher: Oxford Companions
ISBN: 0198706774
Category : History
Languages : en
Pages : 907
Get Book
Book Description
Illustrated with full-color plates and 140 black-and-white pictures, an encyclopedic, exhaustive, and up-to-date guide contains finely detailed articles and short reference notes on the people, places, and events that shaped ancient Western civilization. UP.
Author: David Wondrich
Publisher: Oxford University Press
ISBN: 0199311137
Category : Cooking
Languages : en
Pages : 881
Get Book
Book Description
The Oxford Companion to Spirits and Cocktails presents an in-depth exploration of the world of spirits and cocktails in a ground-breaking synthesis. The Companion covers drinks, processes, and techniques around the world as well as those in the US and Europe. It provides clear explanations of the different ways that spirits are produced, including fermentation, distillation and ageing, alongside a wealth of new detail on the emergence of cocktails and cocktails bars, including entries on key cocktails and influential mixologists and cocktail bars.
