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Books on the topic 'Cuisine (sel)'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2025

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1

Marie-Hélène, Salavert, ed. La Santé par la cuisine sans sel. Paris: De Vecchi, 1985.

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2

Baldwin, William P., Green Jonathan, Charlotte Jenkins, and Mic Smith. Gullah cuisine: By land and by sea. Charleston, S.C: Evening Post Pub. Co., 2010.

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3

Rose, Murray. Secrets of the sea: The fresh appeal of frozen fish. Toronto: Grosvenor House Press, 1989.

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4

Pukel, Sandy. Greens and grains on the deep blue sea cookbook: Fabulous vegetarian cuisine from the Holistic Holiday at Sea cruises. Garden City, N.Y: Square One Publishers, 2007.

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5

Barrow, Errol W. Privilege: Cooking in the Caribbean for men only (and for women who care). London: Macmillan Caribbean, 1988.

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6

Samwald, Achim. Dörren: Früchte, Gemüse, Kräuter : mit neuen Anleitungen und Rezepten. 4th ed. Stuttgart (Hohenheim): Ulmer, 2007.

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7

Alan, Davidson. Mediterranean seafood: A handbook giving the names in seven languages of 150 species of fish, with 50 crustaceans, molluscs and other marine creatures, and an essay on fish cookery, with over 200 recipes from the Mediterranean and Black Sea countries. Totnes: Prospect Books, 2002.

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8

Fréchette, Lucie. Entraide et services de proximité: L'expérience des cuisines collectives. Sainte-Foy, Qué: Presses de l'Université du Québec, 2000.

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9

Guiliano, Mireille. French Women for All Seasons. New York: Knopf Doubleday Publishing Group, 2006.

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10

Guiliano, Mireille. French women for all seasons. London: Chatto & Windus, 2006.

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11

Noël, Anne. La cuisine sans sel. Saep, 1989.

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12

Robert, Jean. Meilleures recettes de cuisine au gros sel. Ouest-France, 1997.

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13

Kermel and Salavert. La santé par la cuisine sans sel. De Vecchi, 2000.

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14

Vergne-E. La cuisine sans sel pour tous 050796. Cil - Cie Intern.du Livre, 1992.

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15

Rimbault, Nicole, and Dr Rosenthal. Moi, je cuisine sans sel, mais avec saveur. Albin Michel, 2002.

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16

Cuisine sante - faible en cholesterol - faible en sel - riche en vitamines - faible en calories - sans sucre - index. TORMONT, 1993.

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17

Sen, Colleen Taylor. Food Culture in India. Greenwood Press, 2004. http://dx.doi.org/10.5040/9798400652394.

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The extreme diversity of Indian food culture–including the dizzying array of ingredients and dishes–is made manageable in this groundbreaking reference. India has no national dish or cuisine; however, certain ingredients, dishes, and cooking styles are typical of much of the subcontinent's foodways. There are also common ways of thinking about food. The balanced coverage found herein covers many states ignored by previous food writers. Students will find much of cultural interest here to complement country studies and foodies will discover fresh perspectives. From prehistoric times there has been considerable mixing of cultures and cuisines within India. Today, the endless variations in cuisine reflect religious, community, regional, and economic differences and histories. Sen, a noted author on Indian cuisine, consummately encapsulates the foodways in historical context, including the influence of the British period (the Raj). Among the topics covered are the restrictions of various religions and castes and the northern wheat-based vs. the southern rice-based cuisine, with an extensive review of each regional cuisine with typical meals. She characterizes the only-recent restaurant culture, with mention of Indian fare offered abroad. In addition, the Indian sweet tooth so apparent in the dishes made for many festivals and celebrations is highlighted. The roles of diet and health are also explained, with an emphasis on Ayruveda, which is gaining support in Western countries. A plethora of recipes for different regions and occasions complements the text.

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18

Extraordinary Cuisine for Sea and Shore. Peanut Butter Publishing, 1990.

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19

Newman, Jacqueline M. Food Culture in China. Greenwood Press, 2004. http://dx.doi.org/10.5040/9798400652356.

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The cuisine of China is widely considered to be one of the best because it meets the requirements of geographic variety, inclusion of all types of foods, and a long-established and well-developed culinary tradition. The Chinese culture can be labeled a food culture for the interest and honor given to food and its rituals. Food Culture in China is loaded with information on the cuisine's prominent role in Chinese culture. Students and other readers will learn about Chinese food history through the dynasties and Silk Road migrations up until today, ingredients, cooking implements and techniques, regional differences, table etiquette, cultural emphasis on food, specialty dishes for celebrations, and the role of diet and traditional Chinese medicine, among other topics. Each chapter contains a number of recipes for a meal based on the specific topic. Americans typically are familiar with a narrow range of Americanized Chinese restaurants. This one-stop resource helps readers to see this ever-popular ethnic cuisine in a broader context. It is the most in-depth reference of its kind on the market. A timeline, glossary, tables, and illustrations complement the narrative.

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20

Green, Jonathan, and Charlotte Jenkins. Gullah Cuisine: By Land and by Sea. Evening Post Publishing Company, 2019.

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21

Gullah Cuisine: By Land and by Sea. Evening Post Publishing Company, 2012.

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22

BETTER CHOICES - Fresh and Healthy Cuisine. Independent Publisher, 2013.

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23

Prochazka, Lukas. Croatian Culinary Arts: Mysterious Cuisine of Adriatic Sea. Independently published, 2019.

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24

Spalding, Simon. Food at Sea: Shipboard Cuisine from Ancient to Modern Times. Rowman & Littlefield Publishers, Incorporated, 2014.

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25

Food at sea: Shipboard cuisine from ancient to modern times. Rowman & Littlefield, 2014.

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26

Sea Fishing. Bloomsbury Publishing Plc, 2010.

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27

Roellinger, Olivier, Alain Willaume, and Anne Testut. Olivier Roellinger's Contemporary French Cuisine: 50 Recipes Inspired by the Sea. Flammarion, 2005.

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28

Olivier Rœllinger's contemporary French cuisine: Fifty recipes inspired by the sea. Paris: Flammarion, 2005.

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29

Brunstein, Janisa J. From Boiling Water to Master of the Southern European Cuisine: A Travelouge. ARPress, 2024.

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30

Brunstein, Janisa J. From Boiling Water to Master of the Southern European Cuisine: A Travelogue. First Edition Design Publishing, 2017.

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31

Brunstein, Janisa J. From Boiling Water to Master of the Southern European Cuisine: A Travelogue. Author Reputation Press, LLC, 2023.

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32

Brunstein, Janisa J. From Boiling Water to Master of the Southern European Cuisine: A Travelogue. Author Reputation Press, LLC, 2023.

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33

Brunstein, Janisa J. From Boiling Water to Master of the Southern European Cuisine: A Travelouge. ARPress, 2024.

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34

Brunstein, Janisa J. From Boiling Water to Master of the Southern European Cuisine: A Travelogue. Author Reputation Press, LLC, 2023.

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35

Brunstein, Janisa J. From Boiling Water to Master of the Southern European Cuisine: A Travelogue. Author Reputation Press, LLC, 2023.

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36

Brunstein, Janisa J. From Boiling Water to Master of the Southern European Cuisine: A Travelogue. First Edition Design Publishing, 2017.

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37

Brunstein, Janisa J. From Boiling Water to Master of the Southern European Cuisine: A Travelogue. Author Reputation Press, LLC, 2023.

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38

Brunstein, Janisa J. From Boiling Water to Master of the Southern European Cuisine: A Travelouge. ARPress, 2024.

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39

Brunstein, Janisa J. From Boiling Water to Master of the Southern European Cuisine: A Travelouge. ARPress, 2024.

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40

Brunstein, Janisa J. From Boiling Water to Master of the Southern European Cuisine: A Travelouge. ARPress, 2024.

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41

Brunstein, Janisa J. From Boiling Water to Master of the Southern European Cuisine: A Travelogue. Author Reputation Press, LLC, 2023.

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42

Brunstein, Janisa J. From Boiling Water to Master of the Southern European Cuisine: A Travelouge. ARPress, 2024.

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43

Moreno, Patti. Gardening by Cuisine: An Organic-Food Lover's Guide to Sustainable Living. Sterling Publishing Co., Inc., 2013.

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44

By land or by sea: Cuisine of the United States Power Squadrons. Raleigh, NC: United States Power Squadrons, 2004.

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45

Floyd Around The Med. Harpercollins Pub Ltd, 2000.

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46

Sea Fishing: River Cottage Handbook No. 6. Bloomsbury Publishing Plc, 2018.

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47

Hunt, Tom. Eating for Pleasure, People and Planet: Plant-Based, Zero-Waste, Climate Cuisine. Interlink Publishing Group, Incorporated, 2020.

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48

DAVIS, Stephan. Self Care Acts Planner: Womens I Love Korean BBQ Asian Traditional Foodie Cuisine Retro. Independently Published, 2021.

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49

Allan, Penn, ed. In cod we trust: From sea to shore, the celebrated cuisine of coastal Massachusetts. 2015.

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50

Akers, Donna L. Culture and Customs of the Choctaw Indians. ABC-CLIO, LLC, 2013. http://dx.doi.org/10.5040/9798400635915.

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This complete overview of the Choctaw people, from ancient times to the present, includes sections on history, cuisine, music and dance, current issues, oral traditions and language, social relationships, and traditional world view. Endeavoring to replace stereotypical images with a more accurate understanding of Native Americans, Culture and Customs of the Choctaw Indians explores the traditional lives of the Choctaw people, their history and oppression by the dominant society, and their struggles to maintain a unique identity in the face of overwhelming pressures to assimilate. The book begins with a historical overview of traditional Choctaw life, belief systems, social customs, and traditions. Moving to contemporary Choctaw communities, it looks at the modern-day Choctaw and the important issues they face. Separate chapters cover cuisine, social and kinship systems, oral traditions, arts, music, and dance, as well as current issues and tribal politics. Readers will see how many Choctaw people blend traditional beliefs with participation in and knowledge of the dominant society and economy, while continuing to speak and teach the Choctaw language and traditions in homes, churches, and schools.

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