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Cooking Education & Reference - 165 - Blowout Sale! Save up to 72%

Blowout Sale! Up to 72% off on Cooking Education & Reference at Translate This Website. Top brands include Brand: iUniverse, Brand: Williamson Pub, Example Product Brand, Brand: Parlor Press, Educa Books, Peter Lang AG, Internationaler Verlag der Wissenschaften, Brand: Prospect Books, Manchester University Press, Transcript-Verlag, Hippocrene Books, Eisenbrauns, Libraries Unlimited, Brand: Frederick Fell Publishers Inc, Brand: ASJA Press, Penguin UK, Storey Publishing, Brand: Wiley-Blackwell, Ediciones Robinbook, Prospect Books, & Ship to Shore. Hurry! Limited time offers. Offers valid only while supplies last.

Authors' Famous Recipes and Reflections on Food (Spanish Edition)
By Brand: iUniverse
In Stock

ean: 9780595243792, isbn: 0595243797,

4.1 out of 5 stars with 282 reviews
This unique cookbook includes over 200 recipes from well-known authors. In addition to recipes, information about each writer is included with many little known facts about them. Quotations by authors complement each recipe adding spice and humor.Enjoy unique recipes such as Rex Stout's Bread Fried in Anchovy Butter, Charles Dicken's Hot Punch, Ernest Hemingway's Bloody Mary, Thomas Jefferson's Chicken Fricassee, Alexander Dumas' Potato Salad, Abigail Van Buren's Pecan Pie, Vincent Price's

Country Suppers from Uphill Farm
By Brand: Williamson Pub
SKU: #G0913589748I4N00
In Stock

sku: G0913589748I4N00, ean: 9780913589748, isbn: 0913589748,

4.0 out of 5 stars with 30 reviews
Book by Lowe-Clay, CarolUsed Book in Good Condition.

The Pocket Gastronomical Dictionary, France
By Example Product Brand
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ean: 9780966689914, isbn: 0966689917,

4.0 out of 5 stars with 190 reviews
This is an example product description.Example Bullet Point 1. Example Bullet Point 2.

PRE/TEXT: A Journal of Rhetorical Theory 21.1-4 (2013) Food Theory
By Brand: Parlor Press
In Stock

mpn: black & white illustrations, ean: 9781602353473, isbn: 9781602353473,

4.1 out of 5 stars with 129 reviews
PRE/TEXT 21.1-4 2013 | CONTENTS. Special Issue: FOOD THEORY. ''Introduction'' by Jenny Edbauer Rice and Jeff Rice | ''The Good Body, Skilled in Eating'' by Donovan Conley | ''Food for Thought'' by Phillip Foss | ''Un(Loveable) Food'' by Jenny Edbauer Rice | ''Love In The Time of Global Warming'' by Mark Stern | ''The Organic Libertarian: How Deregulation Should Benefit Small Farms'' by Eric Reuter | ''Consuming Iowa, or How I Learned to Stop Worrying and Love Earl Butz'' by David M. Grant |

Lexique De La Vigne Et Du Vin (English and French Edition)
By Educa Books
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You Save: 72%

ean: 9782100714360, isbn: 2100714368,

4.9 out of 5 stars with 290 reviews
Entièrement dédié au domaine de la vigne et du vin, ce lexique françai s/anglais – anglais/français donne la traduction de plus de 8 000 mots concernant la climatologie, la géographie, la géologie, la botanique, la viticulture, l’œnologie, la vinification ou encore la dégustation..

‘Tickling the Palate’: Gastronomy in Irish Literature and Culture (Reimagining Ireland)
By Peter Lang AG, Internationaler Verlag der Wissenschaften
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You Save: 67%

mpn: 7, 7 Ill - 4 b/w, 3 tables, ean: 9783034317696, isbn: 9783034317696,

4.2 out of 5 stars with 61 reviews
This volume of essays, which originated in the inaugural Dublin Gastronomy Symposium held in the Dublin Institute of Technology in June 2012, offers fascinating insights into the significant role played by gastronomy in Irish literature and culture. The book opens with an exploration of food in literature, covering figures as varied as Maria Edgeworth, James Joyce, Charles Dickens, Enid Blyton, John McGahern and Sebastian Barry. Other chapters examine culinary practices among the Dublin

Treatise of Walter of Bibbesworth
By Brand: Prospect Books
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You Save: 37%

ean: 9781903018866, isbn: 1903018862,

4.0 out of 5 stars with 275 reviews
The Treatise of Walter of Bibbesworth is a didactic poem in Anglo-Norman which surveys a host of practical matters, ranging from childbirth and our passage through life, to estate management and life in fields, workshops, to activities in the home, the kitchen and the dining-hall, to the flora and fauna (and even the weather) of thirteenth-century England. Its didactic purpose was to teach the French language, in other words, it was not so much the topics discussed but the Anglo-Norman or

Reading and writing recipe books, 1550-1800
By Manchester University Press
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You Save: 53%

ean: 9780719087271, isbn: 0719087279,

4.8 out of 5 stars with 235 reviews
This collection of essays provides an overview of new scholarship on recipe books, one of the most popular non-fiction printed texts in, and one of the most common forms of manuscript compilation to survive from, the pre-modern era (c.1550-1800). This is the first book to collect together the wide variety of scholarly approaches to pre-modern recipe books written in English, drawing on varying approaches to reveal their culinary, medical, scientific, linguistic, religious and material meanings.

Caribbean Food Cultures: Culinary Practices and Consumption in the Caribbean and Its Diasporas (Postcolonial Studies)
By Transcript-Verlag
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You Save: 18%

mpn: 3 b/w & 1 colour illus, ean: 9783837626926, isbn: 383762692X,

4.3 out of 5 stars with 276 reviews
Caribbean Food Cultures approaches the matter of food from the perspective of anthropology, sociology, and cultural and literary studies. Contributors discuss culinary aesthetics and neo/colonial gazes on the Caribbean in literary documents, audiovisual media, and popular images. They investigate the negotiation of communities and identity through the preparation, consumption, and commodification of ''authentic'' food. They also emphasize underlying socioeconomic power relations in the wake of

Dictionnaire Gastronomique Francais/Anglais - Dictionary of Gastronomic Terms French/English
By Hippocrene Books
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ean: 9780781805551, isbn: 0781805554,

4.1 out of 5 stars with 163 reviews

Textes Culinaires Mesopotamiens (Mesopotamian Civilizations)
By Eisenbrauns
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ean: 9780931464928, isbn: 0931464927,

4.2 out of 5 stars with 300 reviews
The oldest surviving recipes in the world, dating from the mid-second millennium B.C.E., are here given their definitive transcription, translation, and commentary by a renowned Assyriologist and master chef. Examining each recipe in detail, Bottero identifies, insofar as we are able, the ingredients to be used, the methods of preparation, garnishment, and the presentation of the finished culinary delight. The series editor, Jerrold S. Cooper, also provides an English translation of the

Food Lit: A Reader's Guide to Epicurean Nonfiction (Real Stories)
By Libraries Unlimited
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You Save: 60%

ean: 9781598847062, isbn: 1598847066,

4.8 out of 5 stars with 178 reviews
An essential tool for assisting leisure readers interested in topics surrounding food, this unique book contains annotations and read-alikes for hundreds of nonfiction titles about the joys of comestibles and cooking..

Take Control of Your Kitchen: Tips, Tools and Strategies To Make Everyday Cooking Easy
By Brand: Frederick Fell Publishers Inc
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ean: 9780883910993, isbn: 0883910993,

4.9 out of 5 stars with 203 reviews
A kitchen organizing guide to make cooking both easy and enjoyable. Provides kitchen layouts and more importantly, explains the process of arranging an existing kitchen to get optimal use. This book walks the novice and expert cook through the process of making meal-planning and cooking an easier task.Used Book in Good Condition.

Ladyfingers and Nun's Tummies: A Lighthearted Look at How Foods Got Their Names
By Brand: ASJA Press
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You Save: 29%

ean: 9780595345038, isbn: 0595345034,

4.3 out of 5 stars with 218 reviews
What naughty joke is tucked inside every loaf of pumpernickel? Why do we call it a Tootsie Roll? How did a drunken brawl lead to the name lobster Newburg? What squiggly creature inspired the name of the pasta called vermicelli?Ladyfingers and Nun's Tummies reveals the surprising stories behind the names we give to the foods we eat. With her witty, engaging style, Martha Barnette serves up a savory feast of history, culture, folklore, and science.Hailed by the Los Angeles Times as one of the

Red Classics Great Food a Dissertation Upon Roast Pig and Other
By Penguin UK
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ean: 9780241951002, isbn: 0241951003,

4.6 out of 5 stars with 184 reviews
A rapturous appreciation of pork crackling, a touching description of hungry London chimney sweeps, a discussion of the strange pleasure of eating pineapple and a meditation on the delights of Christmas feasting are just some of the subjects of these personal, playful writings from early nineteenth-century essayist Charles Lamb. Exploring the joys of food and also our complicated social relationship with it, these essays are by turns sensuous, mischievous, lyrical and self-mocking. Filled with

Joy of Gardening Cookbook
By Storey Publishing
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ean: 9780882663555, isbn: 0882663550,

4.3 out of 5 stars with 21 reviews
This classic includes more than 350 how-to-do-it and how-to-serve-it color photographs. 128,000 copies in print..

A History of Food
By Brand: Wiley-Blackwell
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You Save: 53%

ean: 9780631194972, isbn: 0631194975,

4.1 out of 5 stars with 178 reviews
The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this definitive history. Covers all known foodstuffs Copiously illustrated Full social and geographical coverage Awarded the History Prize of the Societe des gens de lettres de France, for the French edition Over 2500 sold in hardback.Used Book in Good Condition.

No entiendo mucho de vinos . . . pero me gustan sus curiosidades: Historias y anecdotas del mundo del vino (Spanish Edition)
By Ediciones Robinbook
In Stock
You Save: 28%

ean: 9788496054547, isbn: 8496054543,

4.3 out of 5 stars with 216 reviews
Describing the traditions and rites associated with wine, this book is full of anecdotes about the history and culture surrounding this ages-old libation. From its origins to uncertainties about the industry’s future, this fascinating read reveals facts and figures about wine, but also legends and inspired follies that have shaped its history. The origin of claret, the christening of ships, and the maturation of wine are some of the topics discussed. Describiendo las tradiciones y los ritos

Eatymologies: Historical Notes on Culinary Terms
By Prospect Books
In Stock
You Save: 46%

mpn: 9781909248380, ean: 9781909248380, isbn: 190924838X,

4.2 out of 5 stars with 238 reviews
Although food historians can rely on written evidence to provide them with early recipes and references to dishes that might have been, the only other sources available to them are archaeology (which never preserves a trifle intact), art history (which doesn’t go back that far) or the history of language – for the names of things will often tell much about their origins. Food enthusiasts will, therefore, spend much time recounting how a dish got its name, but often they will be peddling

Slim to Shore (Ships to shore cookbooks)
By Ship to Shore
SKU: #PL00168977BN
In Stock
You Save: 41%

sku: PL00168977BN, ean: 9780961268657, isbn: 0961268654,

4.6 out of 5 stars with 74 reviews
224 recipes from 55 chefs. Gourmet without the Guilt! Recipes with no added fat or salt but all of the flavor. Low cholesterol menus for a healthier life style. Deliciously effective substitutions for fat, sugar and sodium. Start up shopping list, sample menus, and nutritional information..

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