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Modernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking. [1]
An English translation of Le Guide Culinaire 4e – 1921, by H. L. Cracknell and R. J. Kaufmann, was published in 1979 as The Complete Guide to the Art of Modern Cookery: The First Translation into English in Its Entirety of Le Guide Culinaire, including "some 2,000 additional recipes" omitted from the more than 5000 recipes of the 1907 ...
The Modern Cook Title page of 21st edition Author Charles Elmé Francatelli Illustrator 60 engravings, artists not named Subject Professional cooking Publisher Richard Bentley & Son Publication date 1846 (1846) Publication place England Pages 560 (1886 ed.) The Modern Cook was the first cookery book by the Anglo-Italian cook Charles Elmé Francatelli (1805–1876). It was first published in ...
Le Livre des Menus (Recipe Book) (1912) L'Aide-memoire Culinaire (1919) Le Riz (Rice) (1927) La Morue (Cod) (1929) Ma Cuisine (1934) A Guide To Modern Culinary (1903 English Translation By Genesis Jaime) Le Guide Culinaire; 2000 French Recipes (1965, translated into English by Marion Howells) ISBN 1-85051-694-4
The book was the result of several years of research, prompted by Longman, who had published Acton's Poems. Many of the recipes came from her friends. Modern Cookery quickly became a bestselling work, appearing in several editions and remaining a standard cookery book throughout the rest of the century. The book was immensely influential ...
modernistcuisine.com /books /modernist-bread / Modernist Bread is a 2017 cookbook by Nathan Myhrvold and Francisco Migoya . The book is focused on bread , its history and baking techniques, and a guide to the science behind baking.
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Books for Cooks Archived 2011-04-24 at the Wayback Machine – a learning resource on the history of cookery books from the British Library; Baby food cookbooks; Feeding America at Michigan State University Digital Library—a collection of influential early American cookbooks, including a large number of books specializing in immigrant cuisine
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