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The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word “foodism” is introduced to refer to biases against foods outside your culture.
The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisin
A unique exploration of the culinary imagination and creativity of a stellar array of international contemporary artists - a host of intriguing personal recipes
Summer's here, and the cooking is easy! For a mouth-watering array of recipes, ranging from the basic to the intricate, look no further. Compiled and edited by
Presents photographs, illustrations, food ads, recipes, and culinary miscellany from the 1950s and 1960s with commentary on an array of the "best of the worst"
Get a taste of what it's like to be famous with recipes from your favorite film and television stars. Whet your appetite with Renée Taylor's (The Nanny) "Aphro