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Wine in cooking and dining

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Published by The Institute in Chicago .
Written in English

Subjects:

  • Cookery (Wine),
  • Wine and wine making

Book details:

Edition Notes

Includes index.

StatementBarbara MacDonald and the Culinary Arts Institute staff ; ill. by David Cunningham.
SeriesAdventures in cooking series
ContributionsCulinary Arts Institute.
Classifications
LC ClassificationsTX726 .M28 1976
The Physical Object
Pagination96 p., [4] leaves of plates :
Number of Pages96
ID Numbers
Open LibraryOL5202705M
ISBN 100832605484
ISBN 109780832605482
LC Control Number75027332
OCLC/WorldCa2330965

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91 books based on 76 votes: The World Atlas of Wine by Hugh Johnson, Red, White, and Drunk All Over: A Wine-Soaked Journey from Grape to Glass by Natalie.   About the Author As cheerful and accessible as he is dynamic, TV host and chef Gerry Garvin has been a rising star in the world of fine dining since he when he joined the dishwashing staff at a haute Atlanta inn to help his single mother make ends s:   As the book was originally written for professional cooks working in Rome (perhaps made even more obscure to prevent amateurs from gaining access to the recipes), Joseph Vehling's generous notes are essential for understanding the ingredients and methods used in the recipes and the relationship of Roman cooking to our own s: The Ancient Roman cookbook attributed to Apicius, De Re Coquinaria is presented in an English translation together with a treatise on Cookery and Dining in Imperial Rome. The editors are skilled cooks in their own right, which makes their book, which is in the public domain, one of the more intelligible printings of Apicius's book of recipes/5(24).