Profiles from the kitchen [electronic resource] what great cooks have taught us about ourselves and our food
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Profiles from the kitchen [electronic resource] what great cooks have taught us about ourselves and our food
- Publication date
- 2006
- Topics
- Food & Drink / Cookery, Cooks, Cooking, Cooking / Wine, United States, USA, Essays, Biography
- Publisher
- Lexington : University Press of Kentucky
- Collection
- inlibrary; printdisabled; internetarchivebooks
- Contributor
- Internet Archive
- Language
- English
Includes bibliographical references and index
The Lost Connections to Our Food -- James Beard: The Dean of American Cookery -- M.F. K. Fisher: An Ongoing Conversation -- Paul and Julia Child: Mastering More than the Art of French Cooking -- Elizabeth David: Writing Sensually about Food and Culture -- Mama Dip: A Lifetime of Cooking -- Eugene Walter: A Troubadour from the Kitchen -- Susan Spicer: Resolute Dedication to a Craft -- Carol Petrini: Creating Space for Individuality in a World of Mass Production -- Angus Campbell: A Hundred Thousand Welcomes from a Passionate Teacher -- Rick Deann, and Lanie Bayless: Promoting Flavor and the Appreciation of an Authentic Cuisine -- Father Dominic Garramone, OSB: Food and Cooking as an Expression of Spirituality -- John T. Edge: Narrative as a Way to Understand Food and Society -- The Rediscovery of Ourselves and Food
Electronic reproduction
The Lost Connections to Our Food -- James Beard: The Dean of American Cookery -- M.F. K. Fisher: An Ongoing Conversation -- Paul and Julia Child: Mastering More than the Art of French Cooking -- Elizabeth David: Writing Sensually about Food and Culture -- Mama Dip: A Lifetime of Cooking -- Eugene Walter: A Troubadour from the Kitchen -- Susan Spicer: Resolute Dedication to a Craft -- Carol Petrini: Creating Space for Individuality in a World of Mass Production -- Angus Campbell: A Hundred Thousand Welcomes from a Passionate Teacher -- Rick Deann, and Lanie Bayless: Promoting Flavor and the Appreciation of an Authentic Cuisine -- Father Dominic Garramone, OSB: Food and Cooking as an Expression of Spirituality -- John T. Edge: Narrative as a Way to Understand Food and Society -- The Rediscovery of Ourselves and Food
Electronic reproduction
- Access-restricted-item
- true
- Addeddate
- 2014-03-03 21:05:34.582463
- Bookplateleaf
- 0003
- Boxid
- IA1147903
- City
- Lexington
- Donor
- bostonpubliclibrary
- External-identifier
- urn:asin:0813123984
urn:oclc:record:70262623
urn:lcp:profilesfromkitc00char:lcpdf:b00d3edd-2790-4718-93e2-38590c50faa3
urn:lcp:profilesfromkitc00char:epub:1d8698d8-cc43-4711-9ee1-3cec02740e9c
- Extramarc
- University of Illinois Urbana-Champaign (PZ)
- Foldoutcount
- 0
- Identifier
- profilesfromkitc00char
- Identifier-ark
- ark:/13960/t83j7k34d
- Invoice
- 1213
- Isbn
- 9780813123981
0813123984
- Lccn
- 2006001958
- Ocr_converted
- abbyy-to-hocr 1.1.20
- Ocr_module_version
- 0.0.17
- Openlibrary
- OL8022571M
- Openlibrary_edition
- OL26259078M
- Openlibrary_work
- OL17654042W
- Page_number_confidence
- 89.22
- Pages
- 234
- Ppi
- 300
- Related-external-id
- urn:isbn:0813171334
- Republisher_date
- 20170117181001
- Republisher_operator
- republisher10.shenzhen@archive.org
- Republisher_time
- 454
- Scandate
- 20170114152224
- Scanner
- ttscribe18.hongkong.archive.org
- Scanningcenter
- hongkong
- Shipping_container
- SZ0023
- Worldcat (source edition)
- 63125941
- Full catalog record
- MARCXML
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