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Chez Panisse, a small restaurant in Berkeley, California, opened its doors in the summer of 1971. For forty years, the restaurant and its founder, legendary chef Alice Waters, has had a profound influence on food, farming, cooking, and dining around the world. In the beginning, Waters saw the beauty and aesthetic of fine printing as a way to communicate at the outset of the diners' experience the care and attention given to the preparation of their dinner. Berkeley-based artist Patricia Curtan began hand printing menus for the restaurant during its early years, while employed as a cook in the Chez Panisse kitchen. Curtan's menus, works of art in their own right, capture the unique spirit of the famous restaurant with letterpress and linoleum-block prints on beautiful paper. In Menus for Chez Panisse, Curtan presents four decades of menus including dinners for special guests such as Julia Child, Hillary Clinton, Mikhail Baryshnikov, and James Beard with notes about the menus, the artwork, the occasions, and, of course, the food.

Kitchen Recipes is a fabulous collection of vinyl on non-woven designs inspired by and designed for kitchen and dining spaces. This durable collection comprimes twenty-four individual designs that include wooden crates, animal motifs, butterflies, harlequin tiles, lemon trails, wine labels and more! Among the more detailed designs there are also plaster and hessian textures to complement the main designs or for use on their own to create a more subtle decor scheme. Color: Black.

Introducing the Impecca 0.7 cu. ft. Countertop Microwave Oven (CM0775) - a perfect blend of modern technology, convenience, and sleek design. With a compact 0.7 cu. ft. capacity, this microwave oven is ideal for small kitchens, dorm rooms, and offices, providing powerful and efficient cooking with a 700-Watt output.Upgrade your kitchen with the Impecca 0.7 cu. ft. Countertop Microwave Oven (CM0775) - a versatile and reliable appliance designed to meet your culinary needs with modern convenience and style. Whether you're reheating leftovers, cooking a quick meal, or defrosting ingredients, this microwave oven is the perfect addition to any kitchen. Color: White.

Introducing the Impecca 0.7 cu. ft. Countertop Microwave Oven (CM0775) - a perfect blend of modern technology, convenience, and sleek design. With a compact 0.7 cu. ft. capacity, this microwave oven is ideal for small kitchens, dorm rooms, and offices, providing powerful and efficient cooking with a 700-Watt output.Upgrade your kitchen with the Impecca 0.7 cu. ft. Countertop Microwave Oven (CM0775) - a versatile and reliable appliance designed to meet your culinary needs with modern convenience and style. Whether you're reheating leftovers, cooking a quick meal, or defrosting ingredients, this microwave oven is the perfect addition to any kitchen. Color: Black.

288 pages. Neat menus and recipes.

At the turn of the past century, the main function of a newspaper was to offer “menus” by which readers could make sense of modern life and imagine how to order their daily lives. Among those menus in the mid-1910s were several that mediated the interests of movie manufacturers, distributors, exhibitors, and the rapidly expanding audience of fans. This writing about the movies arguably played a crucial role in the emergence of American popular film culture, negotiating among national, regional, and local interests to shape fans’ ephemeral experience of moviegoing, their repeated encounters with the fantasy worlds of “movieland,” and their attractions to certain stories and stars. Moreover, many of these weekend pages, daily columns, and film reviews were written and consumed by women, including one teenage girl who compiled a rare surviving set of scrapbooks. Based on extensive original research, Menus for Movieland substantially revises what moviegoing meant in the transition to what we now think of as Hollywood.

Delve into this captivating collection of the world's 100 most iconic menus which reveal not just the story of food but periods of history, famous works of literature, notable events, and celebrity figures from prehistoric times up to the modern day. Each menu provides an insight into its particular historical moment - from the typical food on offer in a nineteenth-century workhouse to the opulence of George IV's gargantuan coronation dinner. Some menus are linked with a specific and unforgettable event such as The Hindenburg's last flight menu or the variety of meals on offer for First, Second and Third Class passengers on board RMS Titanic, while others give an insight into sport, such as the 1963 FA Cup Final Dinner or transport and travel with the luxury lunch on board the Orient Express. Also included are literary occasions like Charles' Dickens 1868 dinner at Delmonicos in New York as well as the purely fictional and fantastical fare of Ratty's picnic in The Wind in the Willows.This fascinating miscellany of menus from around the world will educate as well as entertain, delighting both avid foodies and the general reader.

Chez Panisse, a small restaurant in Berkeley, California, opened its doors in the summer of 1971. For forty years, the restaurant and its founder, legendary chef Alice Waters, has had a profound influence on food, farming, cooking, and dining around the world. In the beginning, Waters saw the beauty and aesthetic of fine printing as a way to communicate at the outset of the diners' experience the care and attention given to the preparation of their dinner. Berkeley-based artist Patricia Curtan began hand printing menus for the restaurant during its early years, while employed as a cook in the Chez Panisse kitchen. Curtan's menus, works of art in their own right, capture the unique spirit of the famous restaurant with letterpress and linoleum-block prints on beautiful paper. In Menus for Chez Panisse, Curtan presents four decades of menus including dinners for special guests such as Julia Child, Hillary Clinton, Mikhail Baryshnikov, and James Beard with notes about the menus, the artwork, the occasions, and, of course, the food.

This new 10th anniversary edition of Menus & Memories from Punjab brings readers even more classic favorites from the Punjabi kitchen with 10 new menu chapters and dozens of new recipes! More than an exceptional guide to India’s most popular cuisine, this is also the intimate saga of a Punjabi family told through the food that has sustained and comforted them through the years.Princes, poets, farmers and Punjabi immigrants across generations live on in these recipes and vignettes. At the heart of this cookbook-memoir is the story of two women, a Punjabi villager and her American daughter-in-law, and the lives they built together. Each chapter features a family story, historical figure, or seasonal festival along with recipes that typify the exuberant culture of Punjab. Tantalizing appetizers, entrees, sides and desserts are clearly marked vegan, vegetarian or non-vegetarian. Ayurvedic principles and the health benefits of spices are the cornerstones of these recipes.The thirty-two menus feature a wide-ranging array of foods—from rustic roadside dhaba offerings to elegant entrees that have graced the tables of Maharajahs.Sample recipes: Butter Chicken (Murgh Mukhanee) Whole-wheat flatbreads (Phulka) Ground Lamb Kebabs (Seekh Kebabs) Mixed Greens with Lentils (Saron da Saag) Tandoori Chicken Cornmeal Flatbreads (Mukkee dee rotee) Creamy Black Lentils (Mahan dee daal) Fried Fish Fritters (Muchee Pakora) Carrot Almond Halva (Gajjerella) With a full glossary of Punjabi food terms, a detailed guide to spices and their health benefits, as well as tips and timetables for every menu, author Veronica Sidhu gives both novice and experienced chefs all the tools they need to make authentic, flavorful Punjabi meals. Whether you want to re-create a favorite restaurant dish or a recipe from your Punjabi grandmother's kitchen, this cookbook will be your trusted guide.

Argues that our lives are too structured, suggests frameworks within which to follow our impulses, and includes the advice of Charles, a spirit guide

. 544 pp. 32,5x25 cm. Edició trilingüe català, english, español. Pape de diferents colors. Obra molt gràfica, il lustrada amb dibuixos de projectes b/n. . . DIBUJO DISEÑO ARTE ESPAÑA SIGLO XX CATALOGO EXPOSICION 97678 ROT-2 Molt bon estat general, sense usar

The inimitable author of Simca's Cuisine and co-author of Mastering the Art of French Cooking [with Julia Child] brings an abundance of fresh ideas from her kitchen in the South of France to this completely new collection of recipes and menus. Continuing to reinvent and simplify regional French cuisine for modern cooks, Simone Beck makes enterprising use of the food processor; finds inspiration in un-Gallic ingredients like avocados, bourbon, maple syrup, and macadamia nuts; and recommends wines from the Napa Valley as well as from France. The result is the special Simca blend of old and new world flavors. Includes twenty-two menus arranged according to main course dishes.

Unread book in perfect condition.

8871430662 VERY GOOD mildly soiled covers

One of ADA's most popular cookbooks just got better! This cookbook works like magic with all of the fats, calories, carbs, and exchanges automatically calculated for you--no matter which recipes you mix and match from meal to meal! What's more, you now get carb counts for each recipe and menu along with complete nutrition information for each recipe. Simple daily menus are calorie-controlled and consistent in carbohydrate grams. More than 200 marvelous, mouth-watering recipes.

Spiral pages under hardcover. 100% Satisfaction guaranteed.

Here are Julia's six exceptional menus for special or hard-to-plan-for occasionsEverything you need to know to make a potentially intimidating social occasion as easy as pie. You can pacify the hungry hordes at a cocktail party with a fabulous spread, painlessly feed a crowd with a wonderful cassoulet, or dazzle dieting guests with a genuinely low-calorie feast. It's all here.The six menus vary from light, summery fare to luscious banquets:Birthday Dinner (featuring roast duck with cracklings and ending with an apricor-filled torte)Lo-Cal Banquet (including Angosoda cocktail, chicken bouillabaisse with rouille, and caramel-crowned steam-baked apples)Cocktail Party (puff pastry tarts, Peking wings, oysters, clams, buttered radishes, and more)Cassoulet for a Crowd (a consomme au Porto and a cassoulet of beans baked with goose, lamb, and sausages, followed by cool pineapple slices)A Vegetarian Caper (spaghetti squash tossed with eggplant persillade and a gateau of crepes layered with veggies and cheese)Buffet Dinner (savory appetizers followed by potato gnocchi, old-fashioned country ham, and fresh vegetables a la Grecque, and as a finale an orange Bavarian torte and sliced strawberries with orange liqueur)Julia's inimitable voice guides the home cook through recipes step-by-step, helping compile shopping lists and making suggestions for leftovers after the party's done.With 120 full-color photographsThis book and its companion--Julia's Delicious Little Dinners feature the finest recipes from Julia Child & Company and  Julia Child & More Company

Includes twenty menus, over 150 recipes, cooking and storing tips, decorating ideas, and more for parties ranging from small dinners to bridal showers and picnics

Mediterranean Menus (Great Meals in Minutes)

The best-selling Differentiating Instruction With Menus series has helped teachers nationwide differentiate instruction for their high-ability learners with easy-to-use menus and exciting tools to challenge and reach gifted and advanced students in the classroom. Each book includes an updated, student-friendly rubric that can assess different types of products, free choice proposal forms to encourage independent study, and new and favorite challenging menus to meet the needs of these diverse higher level learners. Readers will also be able to save time by using updated guidelines that reflect changes in technology for each of the products included in the menus and find direct alignment with standards approved in recent years. Topics addressed in Differentiating Instruction With Menus: Language Arts (Grades 6-8, 2nd ed.) include genres, writing skills, and mechanics.