Book Description
This teacher's guide to the intermediate anthology and workbook suggests a variety of classroom communicative activities for both pairs and small groups.
Author : John Motoviloff
Publisher : University of Wisconsin Pres
Page : 184 pages
File Size : 10,95 MB
Release : 2014-07-08
Category : Cooking
ISBN : 029929904X
This teacher's guide to the intermediate anthology and workbook suggests a variety of classroom communicative activities for both pairs and small groups.
Author :
Publisher :
Page : 534 pages
File Size : 25,69 MB
Release : 2016
Category : Conservation of natural resources
ISBN :
Author : Andrew Smith
Publisher :
Page : 2556 pages
File Size : 35,8 MB
Release : 2013-01-31
Category : Business & Economics
ISBN : 0199734968
Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
Author : Lenny Russo
Publisher :
Page : 288 pages
File Size : 37,89 MB
Release : 2015
Category : Cooking, American
ISBN :
"A pioneer in the local field-to-fork movement showcases the fantastic bounty of America's Midwest with recipes from his storied St. Paul restaurant. Lenny Russo, chef at Heartland in St. Paul, was inspired by the lakes, fields, farms and orchards of his adopted homeland to create 100 delectable recipes including Midwestern Cassoulet, Sweet Corn-Black Barley Cakes, Chocolate-Sorghum Custard Tart, Freshwater Bouillabaisse, Wild Rice Salad with Baby Kale and Blue Cheese, Fennel-Cured Whitefish with Danish Brown Bread Salad and dozens more."--provided by Amazon.com.
Author : Tashia Hart
Publisher :
Page : 272 pages
File Size : 19,6 MB
Release : 2021-08-15
Category : Cooking
ISBN : 9781681342023
The history of manoomin, wild rice, told through cultural practice, traditional ecological knowledge, scientific observation, and inspired dishes that feed the senses and the body.
Author : Andrew F. Smith
Publisher : Oxford University Press, USA
Page : 808 pages
File Size : 15,27 MB
Release : 2004
Category : Cooking
ISBN : 9780195154375
Covers the significant events, inventions, and social movements in history that have affected the way Americans view, prepare, and consume food and drink in articles arranged alphabetically.
Author : Sean Sherman
Publisher : U of Minnesota Press
Page : 280 pages
File Size : 14,88 MB
Release : 2017-10-10
Category : Cooking
ISBN : 1452967431
2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.
Author : Timothy R. Pauketat
Publisher : Oxford University Press
Page : 693 pages
File Size : 39,75 MB
Release : 2012
Category : History
ISBN : 0190241098
The Oxford Handbook of North American Archaeology reviews the continent's first and last foragers, farmers, and great pre-Columbian civic and ceremonial centers, from Chaco Canyon to Moundville and beyond.
Author : William Woys Weaver
Publisher :
Page : 212 pages
File Size : 35,81 MB
Release : 1993
Category : Cooking
ISBN :
Over 125 original recipes provide clear instructions for such delights as crusty farm breads, peasant one-pot dinners, luscious spring soups, and light, sophisticated salads made with regional specialties like spelt and hickory nuts. Now more than ever, Americans are seeking the healthful foods associated with the Pennsylvania Dutch concept of Bodegeschnack, or "having the taste or flavor of the land". The heartland of this cookery style is a 15-county area in southeastern Pennsylvania, but it also spreads deep into the Midwest, the upper South, and_Canada and includes the Amish, Mennonites, and Moravians, among other peoples. Both a cultural history and a practical cookbook, this volume not only tells us how to make Roast Turkey with Pepper Hash, but also explains how to ward off witch hexes and kitchen goblins.
Author : Cynthia Anderson
Publisher :
Page : 24 pages
File Size : 14,42 MB
Release : 197?
Category : Cooking
ISBN :