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Books on the topic 'Class recited'

Author: Grafiati

Published: 4 June 2021

Last updated: 3 February 2022

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1

1957-, Szamatulski Mark, ed. Beer captured: Homebrew recipes for 150 world class beers. Trumbull, Conn: Maltose Press, 2001.

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2

Baking class: 50 fun recipes kids will love to bake! North Adams, MA: Storey Publishing, LLC, 2017.

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3

Inc, Harrah's Entertainment, ed. The seven stars cookbook: Recipes from world-class casino restaurants. San Francisco: Chronicle Books, 2010.

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4

Schlimm, John E. The seven stars cookbook: Recipes from world-class casino restaurants. San Francisco: Chronicle Books, 2010.

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5

Jimmy Schmidt's cooking class: Seasonal recipes from a chef's kitchen. Berkeley, Calif: Ten Speed Press, 1996.

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6

Bader, Myles. 5,001 mysteries of liquids & cooking secrets: (plus 100 world-class recipes). New York: Friedman/Fairfax Publishers, 1999.

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7

Spicer, Kay. World-class diabetic cooking: Great-tasting recipes from around the world. Alexandria, VA: American Diabetes Association, 1996.

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8

1959-, Bidwell Julie, ed. Cooking class: 57 fun recipes kids will love to make (and eat!). North Adams, MA: Storey Publishing, LLC, 2015.

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9

Chicken soup: 75 world-class recipes to warm your heart and soul. New York: Main Street Books/Doubleday, 1995.

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10

Eating rich: Recipes from America's wealthiest families. White Plains, N.Y: Peter Pauper Press, 1987.

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11

World class cuisine of Italy and France: Cooking with recipes from the provinces. Nashville, Tenn: Rutledge Hill Press, 1995.

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12

Karlin, Mary. Artisan cheese making at home: Techniques and recipes for mastering world-class cheeses. Berkeley: Ten Speed Press, 2011.

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13

Douglas, Ronald MacDonald. The Scots book: Including folklore, clans, recipes, place names, proverbs and prose. London: Bracken Books, 1996.

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14

Guinn, Jeff. Santa's North Pole cookbook: Classic Christmas recipes from Saint Nicholas himself. New York, N.Y: Jeremy P. Tarcher/Penguin, 2007.

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15

Scicolone, Michele. Shellfish: 85 recipes for lobsters, shrimp, scallops, crabs, clams, mussels, oysters, and squid. New York: Harmony Books, 1989.

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16

Institute, New England Culinary, ed. A master class: Sensational recipes from the Chefs of the New England Culinary Institute and Ellen Michaud. Hanover, NH: University Press of New England, 2008.

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17

Pendleton, Leslie Glover. Simply shellfish: Quick and easy recipes for shrimp, crab, scallops, clams, mussels, oysters, lobster, squid, and sides. New York: HarperCollins, 2006.

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18

Baking as biography: A life story in recipes. Montreal: McGill-Queen's University Press, 2010.

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19

Aris, Pepita. Tapas and traditional Spanish cooking: The authentic taste of Spain : 130 sun-drenched classi recipes shown in 230 stunning photographs. London: Lorenz, 2007.

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20

Jean, Philippon, ed. Food and fables: France : a unique book containing world class French recipes written in simple, easy to follow steps accompanied by an interesting fact or fable. [Austin, Texas?]: Food and Fables, 2008.

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21

Barbara, Grunes, ed. Shellfish on the grill: More than 80 easy and delectable recipes for lobster, shrimp, scampi, scallops, oysters, clams, mussels, crab, and more. Chicago, Ill: Contemporary Books, 1988.

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22

American Institute of Wine & Food. Dallas/Fort Worth Chapter. Chefs at the market: A compilation of recipes celebrating 10 years of the cooking class series at the Dallas Farmers' Market taught by our outstanding local chefs featuring the seasonal bounty of the local farmers. Dallas: American Institute of Wine & Food, Dallas/Fort Worth Chapter, 2003.

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23

Ltd, Publications International, ed. Cooking class holiday recipes cookbook. Lincolnwood, IL: Publications International, 1994.

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24

Bau, Frédéric, and Julie Haubourdin. Chocolate master class: Essential recipes and techniques. 2014.

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25

Cocktails 35 Classy Cocktail Recipes. Barnes & Noble, 2006.

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26

Albala, Ken. Cookbooks as Historical Documents. Edited by Jeffrey M. Pilcher. Oxford University Press, 2012. http://dx.doi.org/10.1093/oxfordhb/9780199729937.013.0013.

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Historians use cookbooks as primary source documents in much the same way they use any written record of the past. A primary source is a text written by someone in the past, rather than a secondary source which is commentary by a historian upon the primary sources. As with any document, the historian must attempt to answer five basic questions of provenance and purpose if possible. Who wrote the cookbook? What was the intended audience? Where was it produced and when? Why was it written? There are ways the historian can read between the lines of the recipes, so to speak to answer questions that are not directly related to cooking or material culture but may deal with gender roles, issues of class, ethnicity and race. Even topics such as politics, religion and world view are revealed in the commentary found in cookbooks and sometimes embedded in what appears to be a simple recipe. The most valuable of cookbooks and related culinary texts also reveal what we might call complete food ideologies.

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27

(Africa), Children's Centre, ed. Children's Centre Long Vacation Programme, 1986: Cookery class recipes. [Africa?]: s.n., 1986.

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28

Publishing, Stoeger. Wild About Venison: World-Class Recipes for the Game Connoisseur (Stoeger's). Stoeger Publishing Company, 2002.

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29

Linda, Beaulieu, and Johnson & Wales University., eds. Master class at Johnson & Wales: Recipes from the public television series. San Francisco, Calif: MPP Books, 2002.

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30

Cooking class global feast! : 44 recipes that celebrate the world's cultures. Storey Publishing, 2019.

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31

Cooking class global feast! : 44 recipes that celebrate the world's cultures. Storey Publishing, 2019.

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32

Weber, Louis. Cooking Class 'Round the World Recipes from Italy, China, Mexico & More. Publications International Ltd., 1995.

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33

Good Housekeeping super student grub: First-class recipes for savvy students. London: Pavilion, 2014.

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34

Kuma, Sam. 100+ Keto Chaffle Recipes: World Class Low Carb Ketogenic Diet Recipes to Start off Your Day. Independently Published, 2019.

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35

Tarulevicz, Nicole. The Pizza of Love. University of Illinois Press, 2017. http://dx.doi.org/10.5406/illinois/9780252038099.003.0007.

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This chapter examines how cookbook authors tried to use food and food preparation to define a Singaporean national identity by looking at cookbooks that claim to represent authentic Singaporean cuisine. The range of recipes—specifically, their method and explanation—across time reveals a shifting national cuisine, reflecting demographic and class shifts yet working to establish rules about what constitutes national food. However, in a society where the kitchen has a diminished role, the purchase of a cookbook takes on a new meaning. When a cookbook is not being used to provide recipes, its function as an indicator of social status or of aspirationalism and as a signifier of traditional values becomes more prominent. The chapter then shows how food gives people an illusion of cultural connection that ultimately serves the government by endorsing a notion of racial harmony based on multiracialism, not multiculturalism.

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36

Classy casseroles: A recipe collection (Kitchen crafts collection). Cookbook Cupboard, 1998.

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37

photographer, Cazals Jean, ed. Pastry: A master class for everyone, in 150 photos and 50 recipes. Chronicle Books, 2013.

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38

Kuma, Sam. Southern Keto Cookbook: World Class High Fat and Low Carb Southern Recipes. Independently Published, 2020.

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39

Vogel, Jason, and Arna Vogel. The World Class Cuisine Cookbook: Market-Fresh Recipes from Europe's Star Chefs. Scarborough House, 1993.

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40

Travail, Famille, Mondialisation: Recits de La Vie Ouvriere, Sa~o Paulo, Bresil. Ird, 2002.

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41

Recipe For Treason A Lady Arianna Regency Mystery. Signet Book, 2012.

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42

World-Class Swedish Cooking: Artisanal Recipes from One of Stockholm's Most Celebrated Restaurants. SKYHORSE, 2013.

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43

Sohn, Mark F. Class Cooking: Recipes for Those Who Want to Teach and Cook (405 Pages). Mark F Sohn Pubns, 1991.

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44

Kuma, Sam. Keto Comfort Foods: 100+ World Class Low Carb Recipes That Actually Taste Good. Independently Published, 2020.

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45

Sohn, Mark F. Class Cooking: Recipes for Those Who Want to Teach and Cook (325 Pages). Mark F Sohn Pubns, 1990.

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46

Kuma, Sam. Keto Comfort Foods: 100+ World Class Low Carb Recipes that Actually Taste Good. Sam Kuma, 2020.

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47

Kuma, Sam. Keto Comfort Foods: 100+ World Class Low Carb Recipes that Actually Taste Good. Sam Kuma, 2020.

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48

Muhammad, Elijah. The Muslim recipe book: Recipes for Muslim girls training & general civilization class (How to cook what you eat to live / Reda Faard Khalifah). United Brothers Communication Systems, 1995.

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49

Publishing, Stoeger. Wild About Waterfowl: World-Class Recipes for the Game Connoisseur (Wild about Cookbooks Series). Stoeger Publishing Company, 2003.

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50

Cotton, Olive A. Chafing Dish Recipes Soups Sauces Oysters Clams Meats Fish Menus Etc. Yokai Publishing, 2010.

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