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Synopsis : Great Kitchens written by Ellen Whitaker, published by Taunton Press which was released on 2001. Download Great Kitchens Books now! Available in PDF, EPUB, Mobi Format. Tony's first step in the kitchen remodel was to open up several small rooms . He moved the refrigerator to an inside wall to create a rectangular , light - filled kitchen with a functional layout . Two sets of sliders open to decks and ... -- Professional chefs design their own kitchens, emphasizing efficiency, comfort, and style to serve up the twenty-six "dream kitchens" in this unique book. Reprint.
Type: BOOK - Published: 2017-07-13 - Publisher: Hachette UK
From the award-winning weekly Guardian Cook columnist and winner of the André Simon and Guild of Food Writers' Awards comes an Italian food book of sumptuous recipes, flavours and stories from Sicily and Rome. For the last twelve years, food-writer, cook and photographer Rachel Roddy has immersed herself in the culture of Roman cooking, but it was the flavours of the south that she and her Sicilian partner, Vincenzo, often craved. Eventually the chance arose to spend more time at his old family house in south-east Sicily, where Rachel embraced the country's traditional recipes and the stories behind them. In Two Kitchens Rachel celebrates the food and flavours of Rome and Sicily and shares over 120 of these simple, everyday dishes from her two distant but connected kitchens. From tomato and salted ricotta salad, caponata and baked Sicilian pasta to lemon crumble, honeyed peaches and almond and chocolate cake, they are the authentic Italian recipes that you will want to cook again and again until you've made them your own. 'This is a recipe book that reflects the way I cook and eat: uncomplicated, direct and adaptable Italian family food that reflects the season. The two kitchens of the title are my kitchens in Rome and Sicily. In a sense, though, we could have called the book "many kitchens" as I invite you to make these recipes your own.' Rachel Roddy Two Kitchens chapters: Vegetables and Herbs - Tomatoes; Aubergines; Peas; Broad Beans; Cauliflower; Potatoes; Onions; Herbs Fruit and Nuts - Lemons; Peaches; Oranges; Grapes and Figs; Almonds Meat, Fish and Dairy - Beef and pork; Chicken; White fish; Fresh anchovies and sardines; Eggs; Ricotta Storecupboard - Chickpeas; Lentils; Preserved anchovies; Flour; Bread Rachel's first book, Five Quarters: Recipes and Notes from a Kitchen in Rome, won the André Simon Food Book Award and the Guild of Food Writers' First Book Award in 2015.
Type: BOOK - Published: 2021-01-14 - Publisher: Archaeopress Publishing Ltd
Wooden buildings housed the majority of Swedish urban populations during the early modern era, but many of these buildings have disappeared as the result of fire, demolition, and modernisation. This book reveals the fundamental role played by the wooden house in the formation of urban Sweden and Swedish history.
Type: BOOK - Published: 2013-08-01 - Publisher: 圓方出版社(香港)有限公司
Internationally renowned Feng Shui Master Peter So champions the re-interpretation of ancient wisdom with modern applications, earning much recognition among clients. In this book, he handpicked the most popular topics in Feng Shui, Five Elements, animal signs, face and palm reading, naming tips, numerology and even face reading for pets, including: - number of doors, windows, floor number and number of light bulbs in a lamp - compatible trades, lucky accessories and colours according to Five Elements - love luck months for each animal signs; ways to boost love luck - reading the luck of your pets and naming tips Apart from highlighting the Feng Shui rules relevant to the urban landscape and practical housing conditions, the writer also corrects some common Feng Shui myths and misconceptions that have been passed down for generations: - must a couch lean against a wall? - mustn't a toilet bowl face the washroom door? - is an open kitchen bad for marriage? - Feng Shui remedy for construction conflicts caused by exterior wall maintenance This book fuses century-old theories with practical daily examples seamlessly, truly an indispensable reference on fortune telling. Read it through to find out ways to apply the theories flexibly to various situations, in the true spirit of Feng Shui.
Type: BOOK - Published: 2011 - Publisher: Fordham Univ Press
Sunday dinners, basement kitchens, and backyard gardens are everyday cultural entities long associated with Italian Americans, yet the general perception of them remains superficial and stereotypical at best. For many people, these scenarios trigger ingrained assumptions about individuals' beliefs, politics, aesthetics, values, and behaviors that leave little room for nuance and elaboration. This collection of essays explores local knowledge and aesthetic practices, often marked as "folklore," as sources for creativity and meaning in Italian-American lives. As the contributors demonstrate, folklore provides contemporary scholars with occasions for observing and interpreting behaviors and objects as part of lived experiences. Its study provides new ways of understanding how individuals and groups reproduce and contest identities and ideologies through expressive means. Italian Folk offers an opportunity to reexamine and rethink what we know about Italian Americans. The contributors to this unique book discuss historic and contemporary cultural expressions and religious practices from various parts of the United States and Canada to examine how they operate at local, national, and transnational levels. The essays attest to people's ability and willingness to create and reproduce certain cultural modes that connect them to social entities such as the family, the neighborhood, and the amorphous and fleeting communities that emerge in large-scale festivals and now on the Internet. Italian Americans abandon, reproduce, and/or revive various cultural elements in relationship to ever-shifting political, economic, and social conditions. The results are dynamic, hybrid cultural forms such as valtaro accordion music, Sicilian oral poetry, a Columbus Day parade, and witchcraft (stregheria). By taking a closer look and an ethnographic approach to expressive behavior, we see that Italian-American identity is far from being a linear path of assimilation from Italian immigrant to American of Italian descent but is instead fraught with conflict, negotiation, and creative solutions. Together, these essays illustrate how folklore is evoked in the continual process of identity revaluation and reformation.
Type: BOOK - Published: 2017-10-16 - Publisher: Rowman & Littlefield
The modern twenty-first century kitchen has an array of time saving equipment for preparing a meal: a state of the art stove and refrigerator, a microwave oven, a food processor, a blender and a variety of topnotch pots, pans and utensils. We take so much for granted as we prepare the modern meal – not just in terms of equipment, but also the ingredients, without needing to worry about availability or seasonality. We cook with gas or electricity – at the turn of the switch we have instant heat. But it wasn’t always so. Just step back a few centuries to say the 1300s and we’d find quite a different kitchen, if there was one at all. We might only have a fireplace in the main living space of a small cottage. If we were lucky enough to have a kitchen, the majority of the cooking would be done over an open hearth, we’d build a fire of wood or coal and move a cauldron over the fire to prepare a stew or soup. A drink might be heated or kept warm in a long-handled saucepan, set on its own trivet beside the fire. Food could be fried in a pan, grilled on a gridiron, or turned on a spit. We might put together a small improvised oven for baking. Regulating the heat of the open flame was a demanding task. Cooking on an open hearth was an all-embracing way of life and most upscale kitchens had more than one fireplace with chimneys for ventilation. One fireplace was kept burning at a low, steady heat at all times for simmering or boiling water and the others used for grilling on a spit over glowing, radiant embers. This is quite a different situation than in our modern era – unless we were out camping and cooking over an open fire. In this book Katherine McIver explores the medieval kitchen from its location and layout (like Francesco Datini of Prato two kitchens), to its equipment (the hearth, the fuels, vessels and implements) and how they were used, to who did the cooking (man or woman) and who helped. We’ll look at the variety of ingredients (spices, herbs, meats, fruits, vegetables), food preservation and production (salted fish, cured meats, cheese making) and look through recipes, cookbooks and gastronomic texts to complete the picture of cooking in the medieval kitchen. Along the way, she looks at illustrations like the miniatures from the Tacuinum Sanitatis (a medieval health handbook), as well as paintings and engravings, to give us an idea of the workings of a medieval kitchen including hearth cooking, the equipment used, how cheese was made, harvesting ingredients, among other things. She explores medieval cookbooks such works as Anonimo Veneziano, Libro per cuoco (fourtheenth century), Anonimo Toscano, Libro della cucina (fourteenth century), Anonimo Napoletano (end of thirteenth/early fourteenth century), Liber de coquina, Anonimo Medidonale, Due libri di cucina (fourteenth century), Magninus Mediolanensis (Maino de’ Maineri), Opusculum de saporibus (fourteenth century), Johannes Bockenheim, Il registro di cucina (fifteenth century), Maestro Martino’s Il Libro de arte coquinaria (fifteenth century) and Bartolomeo Sacchi, called Platina’s On Right Pleasure and Good Health (1470). This is the story of the medieval kitchen and its operation from the thirteenth-century until the late fifteenth-century.
Authors: Franz von Benda-Beckmann, Keebet von Benda-Beckmann
Type: BOOK - Published: 2007 - Publisher: LIT Verlag Münster
Social security is a particularly precarious issue where states hardly provide any services in periods of need and distress. This book analyses the arrangements relationships through which food, shelter and care are provided on the island of Ambon, famous spice island in Eastern Indonesia. It also shows how relations of support tie Ambonese migrants in the Netherlands to their home villages, and how normative conceptions of need and care among kinsmen and villagers change over time. Though special in their own historical setting, Ambonese networks of care and support are illustrative of poor rural populations in the Third World. Focusing on the precursors of the violent conflict that erupted in 1998, the book shows that social security is like a magnifying glass linking past, present and future.
Type: BOOK - Published: 2018-03-02 - Publisher: Springer
This book is about Italian American women, food, identity, and our stories at the table. This mother-daughter research team explores how Italian American working-class women from Syracuse, New York use food as a symbol and vehicle which carries multiple meanings. In these narratives, food represents home, loss, and longing. Food also stands in for race, class, gender, sexuality, immigration, region, place, and space. The authors highlight how food is about family and tradition, as well as choice and change. These women's narratives reveal that food is related to celebration, love, power, and shame. As this study centers on the intergenerational transmission of culture, the authors' relationship mirrors these questions as they contend with their similar and disparate experiences and relationships with Italian American identity and food. The authors use the "recipe" as a conversational bridge to elicit narratives about identity and the self. They also encourage readers to listen closely to the stories at their own tables to consider how recipes and food are a way for us to claim who we are, who we think we are, who we want to be, and who we are not.
Type: BOOK - Published: 2014-12-05 - Publisher: Rowman & Littlefield
Renaissance Italy’s art, literature, and culture continue to fascinate. The domestic life has been examined more in recent years, and this book reveals the preparation, eating, and the sociability of dining in Renaissance Italy. It takes readers behind the scenes to the Renaissance kitchen and dining room, where everyday meals as well as lavish banquets were prepared and consumed. Katherine McIver considers the design, equipment, and location of the kitchen and food prep and storage rooms in both middle-class homes and grand country estates. The diner’s room, the orchestration of dining, and the theatrical experience of dining are detailed as well, all in the context of the renowned food and architectural scholars of the day.