Culinary arts

Xem 1-20 trên 21 kết quả Culinary arts
  • Louisiana has been described as a “cultural gumbo” in which each of the different ingredients is identifiable, yet all have blended, affecting each other. A complex blend of Native American, French, Spanish, German, English, African, and Italian influences creates a unique regional culture.These people have merged to become the Cajuns and Creoles - the source of Louisiana’s culinary heritage.

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  • After studying this chapter you should be able to: List the ways in which the Rocky Mountain and Great Basin region’s climate and topography affected its culture and cuisine, explain the indirect effect of Native American cooking in the Rocky Mountain and Great Basin region, explain why the Rocky Mountains became a culinary crossroads during the age of the great wagon trails,…

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  • Largely because of geographical restrictions, the New England culinary region is virtually identical to geopolitical New England. To the east and southeast, the Atlantic Ocean forms a definitive border. To the north and northeast lies Canada, whose East Coast culinary regions share elements of the New England style.

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  • It is with great pleasure that we introduce Essentials of Food Science, third edition. We hope that you find it more reader-friendly and more useful in explaining food science concepts. Essentials of Food Science continues to be designed to present principles of food science with you, the nonmajor in mind: the Nutrition, Dietetics, Hospitality, and Culinary Arts student enrolled in an introductory Food Science course.

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  • Now in paperback, Linda McCartneys World of Vegetarian Cooking presents international menus that follow in the healthful and delicious tradition of the bestseller Lindas Kitchen. Linda McCartneys World of Vegetarian Cooking uncovers the pleasure of eating fresh vegetables and other meat-free foods beautifully cooked and imaginatively prepared with the herbs and spices of countries around the world. From Green Jade Soup from China to Asparagus and Herb Risotto from Provence, the 260 recipes include distinctive ingredients from Europe, Mexico, Asia, India, and North America.

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  • Busy vegans, rejoice! award-winning husband and wife chefs/authors Reinfeld and Murray present 150 delicious, easy-to prepare recipes for everyday vegan cooking—all dishes that can be prepared in a half-hour. Sections include The Lighter Side of Life: Smoothies & Satiating Beverages; Snacks, Pick Me Ups & Kids’ Favorites; Lunches: Wraps, Rolls, Bowls, and More; Extraordinary Salads; Sumptuous Soups; Small Plates: Appetizers, Side Dishes, Light Dinners; Wholesome Suppers; Guilt-Free Comfort Food: Healthy Translations of Old Stand-bys; and Divine Desserts...

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  • Are you considering a vegetarian diet for yourself or your family? Wondering if it's safe and how you'll get the right amount of nutrients? This authoritative guide has all the answers you need about living vegetarian, featuring healthful advice as well as delicious dishes involving vegetables, fruits, grains, and dairy.

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  • Increasing numbers of people--including actress Drew Barrymore, pop star Moby, and actor Alec Baldwin--are embracing veganism, a lifestyle that entails avoiding all animal-based products and behaving ethically and conscientiously within our surroundings. In The Vegan Sourcebook, long-time activist Joanne Stepaniak further explores and illuminates the principles and practical aspects of compassionate living.

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  • Part memoir, nutritional primer, and political manifesto, this controversial examination exposes the destructive history of agriculture—causing the devastation of prairies and forests, driving countless species extinct, altering the climate, and destroying the topsoil—and asserts that, in order to save the planet, food must come from within living communities. In order for this to happen, the argument champions eating locally and sustainably and encourages those with the resources to grow their own food.

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  • Nghề ăn cũng lắm công phu. Khách sành ăn và giới mộ điệu luôn luôn tìm tòi không ngừng nghỉ. Các món ngon vật lạ trên đời, bất cứ giá nào cũng nếm qua. Nhờ thế mà kỹ nghệ biến chế thực phẩm càng ngày càng hái ra tiền, cũng như số lượng sách nấu ăn bày bán trong các hiệu sách càng dày càng đông không kém gì sách thuần túy văn chương. Ðúng vậy, vì ẩm thực là một nghệ thuật (culinary art, gastronomy). Cái khác nhau là ở chỗ ăn để mà sống, hay sống để mà...

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  • Ah, the joy of it! I hope you enjoy these recipes, all taken from various books and the internet. I must apologise for anyone who doesn't get credit for their recipes – I tried, but many of recipes' sources are lost in time and space. How to use this book? I would recommend marking with a pencil all the recipes that you try, grading them out of ten and making notes such as 'too watery', 'too much salt', which will help if making them again.

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  • Nghề ăn cũng lắm công phu. Khách sành ăn và giới mộ điệu luôn luôn tìm tòi không ngừng nghỉ. Các món ngon vật lạ trên đời, bất cứ giá nào cũng nếm qua. Nhờ thế mà kỹ nghệ biến chế thực phẩm càng ngày càng hái ra tiền, cũng như số lượng sách nấu ăn bày bán trong các hiệu sách càng dày càng đông không kém gì sách thuần túy văn chương. Ðúng vậy, vì ẩm thực là một nghệ thuật (culinary art, gastronomy). Cái khác nhau là ở chỗ ăn để mà sống, hay sống để...

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  • The Mid-Atlantic region, with its mild climate, abundance of river valleys with rich soil, and extensive coastline, was a perfect environment for the orchards and farms established by the early settlers who emigrated to American from England, Germany, the Netherlands, and other Western European countries. People from all over the world who have been attracted to the large cities of the Mid-Atlantic have, over the years, played an important role in the cuisine of this region.

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  • Southern hospitality: Big family Sunday dinners, fish frys and fish boils, barbecues, oyster roasts, and public feasts.Throughout the region’s history, Southern hospitality has meant open doors, welcoming smiles, and a feast for family, friends, and strangers. Southern cooking came from a blend of English, Native American, and African influences, with a mix of French and Spanish. Today it represents the comfort food that has survived the conflicts of an emerging nation.

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  • Floribbean cuisine, also known as new era cuisine, has emerged as one of America’s new and most innovative regional cooking styles.The fresh flavors, combinations, and tastes of Floribbean cuisine are representative of the variety and quality of foods indigenous to Florida and the Caribbean Islands. Regional chefs often make a commitment to using locally grown foods and the fish and seafood of the abundant fresh and salt waters of the area.

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  • Known as the land of milk and grain, the Central Plains are the breadbasket and main source of food crops for the United States.The region includes the corn belt and the wheat belt, and has a long history during which cattle “kingdoms” reigned. Expertise in dairy farming has resulted in innovative and extensive cheese making.

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  • Big as Texas. A state that is as large as all of New England, New York, Pennsylvania, Ohio, and Illinois combined,Texas has served under six flags and reflects a culture that includes cowboys, rodeos, and ten-gallon hats. It is a region that bred a cuisine described as the only food that is truly native to the United States. A cooking style that merges the Texas and Mexican cultures, Tex-Mex cooking was originally regarded as a poor man’s Mexican food based on corn, pinto beans, tomatoes, and chiles.

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  • Compared to the United States as a whole, California has a relatively young cuisine, the foundation of which is innovation. The third largest state in America and with the largest population, it has a wide variety of microclimates and geography, making it well suited for growing and raising foods of all kinds.

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  • The moist weather conditions and volcanic soil in Oregon and Washington help create one of the most fertile growing regions in the nation. And with the Pacific coastline, the abundant and varied fish and seafood of the area are the hallmarks of the region’s cuisine.

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  • The Hawaiian Islands are some of the most recent and some of the most isolated islands on earth. Before the arrival of the first populations, the islands essentially grew nothing edible. Everything that the people of Hawaii eat has been brought in or introduced since then.

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