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Books on the topic 'Local Ingredients'

Author: Grafiati

Published: 4 June 2021

Last updated: 3 February 2022

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1

John, Bishop. Fresh: Seasonal recipes made with local ingredients. Douglas & McIntyre, 2007.

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2

Milk: A local and global history. Yale University Press, 2011.

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3

Christina, Spittler, ed. Molly Moon's homemade ice cream: Sweet seasonal recipes for ice creams, sorbets, and toppings made with local ingredients. Sasquatch Books, 2012.

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4

Jude's kitchen: [200 recipes using fresh and seasonal ingredients to produce nutritious meals all year long]. Okanagan Institute, 2011.

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5

Wijaya, C. Hanny. Pelestarian dan pendayagunaan potensi kimiawi sumber daya alam lokal Indonesia dalam pengembangan pangan fungsional dan ingredien pangan alami: Laporan pelaksanaan hibah kompetensi tahun 2012-seri 2 : I. Pengembangam minuman fungsional berbasis kumis kucing (orthosiphon aristatus BI.Miq), II. Pengembangan permen fungsional "cajuput candy", III. Pemanfaatan potensi antioksidan beras merah dalam minuman beras kencur, IV. Formulasi jelly wortel, sari buah jeruk serta markisa terhadap mutu karakteristik dan penerimaan konsumen secara sensori, V. Profil sensori dan identifikasi komponen aroma-aktif buah-buahan lokal-galur unggulan buah nenas dan tiga varietas berbeda buah pepaya, VI. Potensi nutrien buah dan sayuran lokal Kalimantan Tengah, pengaruh jenis tanah tempat tumbuh dan cara pemasakan terhadap kandungan mineral kalakai (S. palustris) di palangka raya, VII. Pengaruh kandungan gingerol dan shogaol terhadap intensitas kepedasan dan penerimaan panelis oleoresin jahe gajah (zingiber officinale var. roscoe), jahe emprit (zingiber officinale var. amarum), dan jahe merah (zingiber officanle var. rubrum) secara sensori, VIII. Karakteristik senyawa aroma dan rasa pada tempe semangit dengan perbedaan lama fermentasi. Institut Pertanian Bogor, 2012.

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6

Hieronymus, Stan. Brewing local: American-grown beer : explore local flavor using cultivated and foraged ingredients. 2016.

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7

Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients. Chronicle Books, 2008.

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8

The Local Agenda 21 Strategy Cookbook: Menu, Ingredients and Recipes. Local Government Training Board, 1997.

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9

The Big Sky Bounty Cookbook: Local Ingredients and Rustic Recipes. The History Press, 2018.

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10

Asante, Ernest G. Economic Feasibility of Using Local Feed Ingredients in the Liberian Swine Industry. Winrock Pubns Sales, 1991.

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11

The Harvest Eating Cookbook: More than 200 Recipes for Cooking with Seasonal Local Ingredients. Running Press, 2009.

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12

Barton, Maggie. Ramen Cookbook: Quick and Easy Japanese Noodle Recipes for Everyday to Made with Local Ingredients. Independently Published, 2020.

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13

Barton, Maggie. Ramen Cookbook: Quick and Easy Japanese Noodle Recipes for Everyday to Make with Local Ingredients. Independently Published, 2020.

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14

Will, Guidara, ed. I love New York: Ingredients and recipes : a moment in New York cuisine. 2013.

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15

Cook Like a Local: Six Ingredients That Can Change How You Cook - and See the World. Crown Publishing Group, 2019.

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16

photographer, Markert Paul, ed. Minnesota farmers market cookbook: A guide to selecting and preparing the best local produce : seasonal recipes from chefs and farmers. 2014.

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17

Başan, Ghillie. The food and cooking of Malaysia & Singapore, Indonesia & the Philippines: Over 340 recipes shown step by step in 1400 beautiful photographs : ingredients, techniques, traditions, and all the popular local dishes. 2015.

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18

Cook Food. PM Press, 2009.

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19

Stalker, Nancy K. Rosanjin. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190240400.003.0008.

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This chapter integrates culinary nationalism in studying Kitaōji Rosanjin, the most celebrated epicurean of twentieth-century Japan, who has seemingly been raised to the status of culinary saint following the UNESCO award. As a restaurateur, Rosanjin developed a reputation for exacting standards in selecting fresh, local ingredients and for plating his dishes artistically on tableware he often designed himself. His ideals have inspired contemporary chefs and foodies alike and deeply inform idealized conceptions of washoku, such as the one presented by UNESCO. The chapter describes how Rosanjin

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20

Smith, Alison K. National Cuisines. Edited by Jeffrey M. Pilcher. Oxford University Press, 2012. http://dx.doi.org/10.1093/oxfordhb/9780199729937.013.0025.

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In 2005, the Council of Europe released a book celebrating the "culinary cultures of Europe." Consisting of essays, the volume describes the food of forty European nations. In his introduction, Fabio Parasecoli focuses on the created nature of national cuisines as well as the many "signifying networks [that] define the key concepts of tradition and authenticity," which play a key in constructing what is "typical." These signifiers therefore define local, regional or even national identities, and include ingredients, techniques, trade, location, time and media, all of which give rise to variati

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21

Herman, Bernard L. A South You Never Ate. University of North Carolina Press, 2019. http://dx.doi.org/10.5149/northcarolina/9781469653471.001.0001.

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Nestled between the Chesapeake Bay and the Atlantic Ocean, and stretching from Hampton Roads to Assateague Island, Virginia's Eastern Shore is a distinctly southern place with an exceptionally southern taste. Four centuries of encounter, imagination, and invention continue to shape the foodways of the Eastern Shore of Virginia, melding influences from Indigenous peoples, European migrants, enslaved and free West Africans, and more recent newcomers. Herman reveals how local ingredients and the cooks who have prepared them for the table have developed a distinctly American terroir--the flavors o

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22

Koikari, Mire. Love! Spam. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190240400.003.0010.

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This chapter narrates the tale of Okinawan identity through an unusual medium, Spam, the gelatinous pink lunchmeat that accompanied the American military in its imperialist expansion across the Pacific. Spam and similar competitors were welcomed by Okinawans as luxuries following the exigencies of the war and were soon adapted and indigenized as an ingredient in popular local dishes like pōku tamago (pork and eggs) and chanpurū (mixed stir-fry). The chapter shows how luncheon meat created a powerful narrative space to express discordant emotions and attitudes: memories of war and militarized o

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