Search results for ""Author Drew Smith""
Abrams Oyster: A Gastronomic History (with Recipes)
Drew Smith’s Oyster: A Gastronomic History offers readers a global view of the oyster, tracing its role in cooking, art, literature and politics from the dawn up time to the present day. Oysters have inspired chefs, painters and writers alike, have sustained communities financially and ecologically, and have loomed large in legend and history. Using the oyster as the central theme, Smith has organised the book around time periods and geographical locations, looking at the oyster’s influence through colourful anecdotes, eye-opening scientific facts and a wide array of visuals. The book also includes fifty recipes--traditional country dishes and contemporary examples from some of the best restaurants in the world. Renowned French chef Raymond Blanc calls Oyster “a brilliant crusade for the oyster that shows how food has shaped our history, art, literature, law-making, culture, and of course love-making and cuisine.”
£22.50
F&W Publications Inc Organize Your Genealogy
£23.00
Rizzoli International Publications Soupology: The Art of Soup from Six Simple Broths
From making simple broths to crafting superlative, showstopping soups, Drew Smith showcases how soups are really the perfect way to cook for the twenty-first century. A well-made soup is a sublime culinary creation simultaneously well balanced, delicious, nourishing, and deeply comforting. Not only are soups good for the body, but they are also good for the planet cooking soup enables the home cook to reduce food waste to almost zero. Smith demonstrates how to build different variations of soups from six basic mother broths : vegetable, poultry, meat, fish, shellfish, and kombu. Within each, there are subtypes and variations that lead to different finished soups for instance, broth made from roast chicken bones is better used for richer, heartier soups like cream of chicken and mushroom, while broth from poached chicken is perfect for a light Roman stracciatella or a classic consomme. Ultimately, the key to making a beautiful soup is knowing how to match the base broth to other ingredients, but the beauty of soup is that almost any pairing of ingredients can yield satisfying results. With some imagination and creativity, each recipe can be tweaked or remastered with variations of ingredients to create an almost infinite number of soups.
£25.45
John Wiley and Sons Ltd Food Industry and the Internet: Making Real Money in the Virtual World
Who is making money on the Web and who is losing it? This book brings together the first two hundred and fifty stories to appear on the revolutionary food industry intelligence service efoodnews.com. We have interviewed many of the largest companies in the food and drink business and also those small/medium enterprises most actively pursuing e-commerce. This book concisely summarises and analyses the findings of these discussions and guides you to discover both the successful and unsuccessful strategies. If you are trying to develop a cohesive and creative online presence for your business then this book is tailor-made for you.
£119.95
