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Culinary Artistry
"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read.This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste.Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate.Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.
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Hill's Science Plan Adult Culinary Creations Salmon & Carrot - 10kg
Hill's Science Plan Adult Culinary Creations Salmon Carrot is a premium quality cat food ideal for daily feeding. It is designed to offer adult cats an irresistible tasty experience, made with salmon and carrots to provide key complete nutrition. The high-quality protein from salmon can help to build and maintain lean muscle mass, whilst the balanced mineral content can support vitality. The irresistible flavour and consistency of this Hill's Science Plan Adult Culinary Creations Salmon Carrot provides your cat with true enjoyment, made with digestible ingredients that provide your cat with everything it needs for overall wellbeing. Hill's Science Plan Adult Culinary Creations Salmon Carrot at a glance: Complete dry food for adult cats aged 1 - 6 years High-acceptance: delicious flavour experience with a tasty consistency Balanced recipe: based on supporting your cat's wellbeing With high-quality salmon protein: can help to build lean muscle mass Contains balanced minerals: to support overall vitality With taurine: an essential amino acid for cats Digestible: made with high-quality ingredients
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Culinary Nutrition : The Science and Practice of Healthy Cooking
Culinary Nutrition: The Science and Practice of Healthy Cooking, Second Edition is one of the first textbooks specifically written to bridge the relationship between food science, nutrition, and culinology as well as consumer choices for diet, health, and enjoyment.The book uses a comprehensive format with real-life applications, recipes, and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial, and taste-desirable products. The book includes pedagogical elements to enhance and reinforce learning opportunities; explores which foods and beverages involve the optimum nutritional values for dietary and health needs; includes specific dietary requirements throughout the lifecycle; and examines how foods and beverages are produced. The fully revised second edition includes updated dietary and health guidelines and recommendations; more vegan, vegetarian, and plant-based meals; updated protein, carbohydrate, fat, vitamin and mineral recommendations; environmental and sustainability considerations; and much more.
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Food : A Culinary History
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat?When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits.The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more.As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America.It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.
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Exhibiting Jewish Culinary Culture
András Koerner is the author of a number of critically acclaimed, award-winning CEU Press titles on the cultural history of Hungarian Jews and Jewish cuisine.This volume continues that tradition by discussing the phenomenon of exhibits on Jewish culinary culture in museums and galleries around the world. The first part of the book provides an overview of the cultural history of "foodism" and the proliferation of Jewish museums.In addition, it examines the role of cuisine in Jewish identity.It offers an analysis of the history and recent examples of exhibitions on Jewish culinary culture, a subject that has not received scholarly attention until now. The second part complements this by offering a detailed case study of the book’s subject.It showcases a 2022 exhibition in Budapest on the History of Hungarian Jewish Culinary Culture. András Koerner was the co-curator of the show, thus he is able to offer an insider’s account of its implementation – concept, scope, goals, audience, and design.He also openly discusses the compromises made and mistakes committed in the exhibition’s preparatory work. This subjective account, quite different from the dry objectivity of catalogues, offers an unusual, behind-the-scenes look at how a complex exhibition like this is prepared.At the same time, the book’s appendix includes images of the display boards and some of the exhibited objects – thus it can also stand for a valuable ex-post catalogue.
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Campingaz Culinary Modular Paella
MANUFACTURER'DS DESCRIPTION:Compatible with Culinary Modular Cast Iron Grid or any Campingaz BBQ which contains this grid. The stainless steel, non-stick coated modular Paella also fits directly into your cast-iron grid and was made in Spain, the origin of Paella cooking.
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Culinary Treasures Of Marathwada
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Tofu : A Culinary History
To the untrained eye there's nothing as unexciting as tofu, normally regarded as a tasteless, beige, congealed mass of crushed, boiled soybeans.However, tofu more than stands up on its own. Reviled for decades as a vegetarian oddity, the brave, wobbly block has made a comeback. This global history of bean curd stretches from ancient creation myths and tomb paintings, via Chinese poetry and Japanese Buddhist cuisine, to deportations in Soviet Russia and struggles for power on the African continent.It describes the potentially non-Chinese roots of tofu, its myriad types, why 'eating tofu' is an insult in Cantonese, and its environmental impact today. Warning: this book actually makes tofu exciting. It's anything but bland.
Price: 16.95 £ | Shipping*: 3.99 £
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