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Foods of the World was a series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through the late 1970s, that provided a broad survey of many of the world's major cuisines.
Grace Young is an American cookbook author, activist, and food historian specializing in Chinese cuisine and wok cookery. She received the Julia Child Award from The Julia Child Foundation for Gastronomy and the Culinary Arts and James Beard Humanitarian of the Year award from the James Beard Foundation, both in 2022, for her culinary achievements.
Barbara Halloran Gibbons (1934 - March 26, 2014) was an American cookbook author and columnist.Known as "the Slim Gourmet," her syndicated column of the same name was widely distributed in the 1970s, and popularized her ideas on diet cooking.
The Ultimate food processor cookbook: international recipes & menus. A Fireside book. New York: Simon and Schuster. ISBN 978-0-671-24591-7. Mexican Cookbook by Barbara Grunes, Ideals Publishing Corp, February 1981 [3] Food Processor Cookbook by Barbara Grunes and Julie Hogan (Paperback – Nov 1981) Grunes, Barbara, ed. (1982).
This new cookbook includes four recipes for quintessential pizza doughs—including thin-crust, pan, Neapolitan-style, and gluten-free—as well as 52 delicious seasonal recipes to try out.
Los Angeles Times Food names the best cookbooks of 2024, a year of exploring the world, finding home, lots of desserts and several titles from L.A. authors. ... vegan and/or gluten-free, and ...
Spieler's publications were based on cooking, eating and sharing. As a food writer, she was the Roving Feast columnist for The San Francisco Chronicle. She also worked for radio and television shows. She wrote over 70 cookbooks. Spieler's book, "The Classic Barbecue and Grill Cookbook was a #1 best-seller in the United Kingdom.
In addition to her cookbooks, Pamela is a freelance food writer; her articles/columns have been published in "Art of Eating", Cuisine magazine, Vinotizie, Santa Barbara News-Press, and she was food editor of Santa Barbara magazine for six years. Before moving to Italy, Johns started and was the leader of the Santa Barbara Convivium of Slow Food.