Culinary Arts from GlobalAcademics

New York: Grove Press, 1987. Highly acclaimed cookbook by one of America's top-ten most innovative and important chefs, Dean Fearing, presents an extraordnary culinary collection of creative recipes and special dishes of the American Southwest, featured in the Mansion on Turtle Creek restaurant of the infamous Dallas, Texas landmark, the Rosewood Hotel. 287 pgs. Illustrated. Signed by Dean Fearing on… Saber más sobre este artículo

Tokyo, Japan: Kawade Shobo Shinsha, 1992. Comprehensive text is based on materials collected over the course of ten years of research on first-class hotels worldwide. The author has compiled a selection of the world's 100 best hotel restaurants, exploring many types of ethnic dishes, local specialties, elegant table settings, glassware, silverware, dishes, etc. 192 pgs. Lavishly illustrated. Tiny insignificant mark… Saber más sobre este artículo

U.K.: South China Morning Post Ltd., 1983. Highly acclaimed classic text is the "book of the show" stemming from the very successful and popular Australian television show, and the subsequent Magic Wok Club formation. Philip Paxton presents techniques for simple, straightforward chinese cooking in the home, and contains over 180 easy-to-follow recipes and helpful hints. Includes topics on table… Saber más sobre este artículo

Gainesville, Fl.: Chopping Board, Inc., 1983. Comprehensive classic text presents a detailed outline of culinary regions, cooking arts and culture of China, including topics in cookware and cookery; pantry items; healing herbs; rendering recipes; meat, fish and vegetarian recipes; desserts; appetizers; snacks; accessories. 250 pgs. Full-color illustrations. Decorative endpapers. Dustjacket has a small chunk missing on rear upper edge and… Saber más sobre este artículo

Jerusalem, Isreal: Gefen Publishing Ltd., 1994. Highly acclaimed cookbook, translated from the original Danish, reflects a true harmony of East and West, old and new, refinement and simplicity; includes sections on Jewish dietary laws, the Jewish calendar and the holidays, and international recipes that introduces historical Jewish culture and religion. 192 pgs. Illustrated. Slight bump to lower edge.. First Edition.… Saber más sobre este artículo

New York: Macmillan Publishing, 1983. Comprehensive classic authentic Russian cookbook skillfully crafted for the American kitchen and presented in the context of history, including culinary and historical anecdotes, quotations from Russian literature, the author traces the development of a classic cooking tradition shaped by both Western Europe and the Orient. Includes step-by-step instructions; sources of Russian foods; a pronunciation guide;… Saber más sobre este artículo

New York: Holt, Rinehart & Winston, 1977. Comprehensive authoritative fish and shellfish reference text contains all global varieties of fresh and salt-water fish and shellfish used for food consumption, including location, how they are caught and marketed, preparation, cooking, preservation, etc. Includes over 350 recipes, some from reknown chefs, as well as sections on sauces, stocks, butters, aspics, methods of… Saber más sobre este artículo

Ann Arbor,MI: Ardis, 1982. Classic text contains 360 rare recipes collected by the author from private collections of purely traditional recipes of pre-Revolutionary Russia from the old Russian emigre community. Covers all Russian food including soups,pirogs,bliny,vareniki,meat,fish and poultry sections, and an extensive dessert section. 362 pgs. Dustjacket in mylar.. First Edition. Hard Cover. Fine/Fine. 8vo - over 7¾" - 9¾"… Saber más sobre este artículo

Ljubljana: Cankarjeva Zalozba, 1985. Comprehensive text contains authentic regional and historic recipes from throughout all the republics. Sections are grouped by type- from appetizers to desserts, and manifest typical oriental influences. 207 pgs. Colour Illustrations. Some rubbing to lower edges.. First Edition. Pictorial Cover. Very Good. Folio - over 12" - 15" tall.

NSW, Australia: Paul Hamlyn Pty. Ltd., 1978. Classic comprehensive revised and expanded authoritative text contains updated sections covering vineyards and vignerons of Australia; grape varieties; various wines of Australia; vineyard selection, establishment and management; winemaking programs; home winemaking; soils and climate; etc. 512 pgs. Frontispiece. Illustrated with color photographs and maps. Signed and inscribed by Len Evans on second front… Saber más sobre este artículo