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Penelope Casas. Penelope Casas (May 25, 1943 – August 11, 2013) was an American food writer, cookbook author and expert on the cuisine of Spain. Casas began authoring a series of English-language cookbooks focusing on the food of Spain during the 1980s, effectively introducing Americans to Spain's culinary heritage for the first time. [1] [2]
Chapters 51 to 59 describe cooking in various international styles including French, German, Spanish, Jewish, Australian, South African, Indian, American, and Canadian cookery. [19] Chapters 60 to 68 guide on matters from trussing poultry to the definitions of culinary terms, arranging meals, decorating the table, making menus, and the duties ...
The Anarchist Cookbook, first published in January 1971, is a book containing instructions for the manufacture of explosives, rudimentary telecommunications phreaking devices, and related weapons, as well as instructions for the home manufacture of illicit drugs, including LSD. It was written by William Powell at the apex of the counterculture ...
From the OG of Jewish-cookbook authors comes this gorgeous remembrance from Joan Nathan, replete with delicious recipes, stories, and evocation of a life in the kitchen.
From the classic 'Joy of Cooking' to newcomers like 'The Wok', and 'Zahav', flip through the favorites for inspiration, as a guide, or simply for fun
Recipes and Stories from the Island Nation by Clarissa Wei with Ivy Chen. When Taipei-based journalist Clarissa Wei set out to write a Taiwanese cookbook, she simply couldn’t ignore the 1.4 ...
Libre del Coch was the first cookbook published in Catalan using Gutenberg press. It is also previous to any cookbook printed in Spanish. [2] A printed edition, printed on November 15, 1520, is preserved in the Biblioteca Nacional de Catalunya in Barcelona, being the oldest known copy extant. In the time of King Charles I it was requested its ...
v. t. e. Louisiana Creole cuisine ( French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1] [2] as well as influences from the general cuisine of the Southern United States .
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