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Cooking Education & Reference - 165 - Page 3 - Blowout Sale! Save up to 77%


Blowout Sale! Up to 77% off on Cooking Education & Reference at Translate This Website, Page 3. Top brands include Brand: Goosefoot Acres Pr, Brand: Andrews McMeel Publishing LLC, Richard Hosking, imusti, Cassell Illustrated, Brand: Cengage Learning, Doris Witt, Oxford University Press, Brand: Interlink Publishing Group, & Blackstone Audio Inc. Hurry! Limited time offers. Offers valid only while supplies last.



The Dandelion Celebration: A Guide to Unexpected Cuisine
The Dandelion Celebration: A Guide to Unexpected Cuisine
By Brand: Goosefoot Acres Pr
SKU: #VIB1879863510
In Stock
$30.65

sku: VIB1879863510, ean: 9781879863514, isbn: 1879863510,

4.6 out of 5 stars with 62 reviews
From back cover: ''The Dandelion Celebration is the definitive guide to gathering, preparing, and savoring the entire dandelion -- in everything from appetizers to 'coffee' and dessert. And as you sit back enjoying that dessert, you'll have the added satisfaction of knowing that you've both 'rescued' your lawn and fed your body one of the most potent vegetable nutrient sources that exists. Learn the colorful history, medicinal potential, nutritional pedigree, and hundreds of uses for dandelions


Their Last Suppers: Legends of History and Their Final Meals
Their Last Suppers: Legends of History and Their Final Meals
By Brand: Andrews McMeel Publishing LLC
In Stock
$19.99
$4.97
You Save: 75%

mpn: black & white illustrations, ean: 9780740797835, isbn: 9780740797835,

4.0 out of 5 stars with 195 reviews
An irresistibly droll and intriguing collection of stories about legendary historical figures such as Abraham Lincoln, Princess Diana, Alexander the Great, Martin Luther King, Jr., and fifteen others describing the meals that preceded their historic deaths, including full menus with mouth-watering recipes.Did you know that Adolf Hitler was a vegetarian and his longtime private chef was Jewish? What dish played an integral role in Marilyn Monroe's unsuccessful bid to woo back Bobby Kennedy? Part


A Dictionary of Japanese Food: Ingredients and Culture
A Dictionary of Japanese Food: Ingredients and Culture
By Richard Hosking
In Stock
$14.95
$7.39
You Save: 51%

ean: 9784805313350, isbn: 4805313358,

4.3 out of 5 stars with 18 reviews
Nominated for the Glenfiddich Food Book of the Year Award, this timeless volume is the first and only book of its kind on the subject.A Dictionary of Japanese Food helps food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients. Definitions in ordinary cookbooks and standard dictionaries—such as akebia for akebi, sea cucumber for namako, plum for ume—can be inadequate, misleading, or just plain wrong. Richard Hoskings eliminates the mystery by


The Language of Food: A Linguist Reads the Menu
The Language of Food: A Linguist Reads the Menu
By imusti
In Stock
$15.95
$11.14
You Save: 30%

mpn: 30 illustrations, ean: 9780393351620, isbn: 9780393351620,

4.3 out of 5 stars with 30 reviews
A 2015 James Beard Award Finalist: ''Eye-opening, insightful, and huge fun to read.'' ―Bee Wilson, author of Consider the Fork Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the


Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques
By Cassell Illustrated
In Stock
$122.16

ean: 9781841882161, isbn: 184188216X,

4.3 out of 5 stars with 200 reviews
Chefs from the Cordon Bleu Institute, the world-famous academy, demonstrate everything the home cook or professional needs to know in the kitchen, from basic preparation of ingredients through to more complex and ambitious culinary techniques. Concise, informative text shows the reader how to prepare, cook and then serve them. Presented in an easy to follow, accessible format, the book covers a comprehensive range of classic and contemporary..


A Taste for Writing: Composition for Culinarians (Applied English)
A Taste for Writing: Composition for Culinarians (Applied English)
By Brand: Cengage Learning
In Stock
$87.95
$55.12
You Save: 37%

ean: 9781418015541, isbn: 1418015547,

4.3 out of 5 stars with 9 reviews
A Taste for Writing: Composition for Culinarians is the first composition and grammar textbook created specifically for culinary students. The first 19 chapters include thorough explanations of each stage of the writing process; chapters on the rhetorical modes, research, and business writing; and a chapter for ESL students. The second half of the text covers the parts of speech and basic grammar, plus special chapters on verbs, pronouns, modifiers, parallelism, punctuation, spelling, and


Black Hunger: Food and the Politics of U.S. Identity (Race and American Culture)
Black Hunger: Food and the Politics of U.S. Identity (Race and American Culture)
By Doris Witt
In Stock
$150.00

mpn: 8 halftones, ean: 9780195110623, isbn: 0195110625,

4.9 out of 5 stars with 202 reviews
The creation of the Aunt Jemima trademark from an 1889 vaudeville performance of a play called ''The Emigrant'' helped codify a pervasive connection between African American women and food. In Black Hunger, Doris Witt demonstrates how this connection has operated as a central structuring dynamic of twentieth-century U.S. psychic, cultural, sociopolitical, and economic life.Taking as her focus the tumultuous era of the late 1960s and early 1970s, when soul food emerged as a pivotal emblem of


The Oxford Encyclopedia of Food and Drink in America
The Oxford Encyclopedia of Food and Drink in America
By Oxford University Press
In Stock
$295.00
$67.01
You Save: 77%

ean: 9780195154375, isbn: 0195154371,

4.7 out of 5 stars with 34 reviews
The history of food and drink in America is an exciting tale of unexpected twists and turns that are even more amusing than the oft-repeated myths. It is a story filled with hot-shot inventors, high-flying promoters, risk-taking growers, efficiency-conscious processors, hard-hitting advertisers, and lip-smacking consumers--all of whom have contributed to transforming lowly American food into a worldwide culinary delight. In 800 intriguing articles (from over 200 contributors), the Oxford


Food in Five Languages: An International Menu Guide : English, German, French, Italian, Spanish (English, French, German, Italian and Spanish Edition)
Food in Five Languages: An International Menu Guide : English, German, French, Italian, Spanish (English, French, German, Italian and Spanish Edition)
By Brand: Interlink Publishing Group
SKU: #VI-1566562155
In Stock
$37.95

sku: VI-1566562155, ean: 9781566562157, isbn: 1566562155,

4.2 out of 5 stars with 24 reviews
This handy and indispensable guide lists in French, Italian, Spanish, German and English, everything you are likely to find on menus and in food shops on your travels around the world.Used Book in Good Condition.


The Language of Food: A Linguist Reads the Menu; Library Edition
The Language of Food: A Linguist Reads the Menu; Library Edition
By Blackstone Audio Inc
In Stock
$54.99

ean: 9781469029900, isbn: 1469029901,

4.4 out of 5 stars with 96 reviews
Stanford University linguist and MacArthur Fellow Dan Jurafsky dives into the hidden history of food.Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu?In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we



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