Around the World of Food: Adventures in Culinary History

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iUniverse, Mar 1, 2006 - Cooking - 132 pages
1 Review
Around the World of Food: Adventures in Culinary History is a collection of columns that dive deep into the history and cultural impact of many of our favorite foods. Filled with humor and sharp insights, readers will be entertained while learning many fascinating facts. These columns also include copious tips about food selection, storage, and cooking, plus a wealth of tasty recipes."These columns are educational, humorous, fact-filled, always entertaining, and the recipes are superb!" Louise Mancill, bookstore owner"John LaBoone is a man of eclectic tastes who draws on his diverse interests to create a useful book that is also an interesting read." Dr. Mary Keating, educational consultant."A nice blend of the history of foods and the recipes they create. A great read for any culinary enthusiast." Dr. Jonathan Miller, Camden County Schools Director of Curriculum
 

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Contents

Corn
1
Sweet Potatoes Yams
8
Rice
11
Peaches Nectarines
17
Tomatoes
22
Apples
27
Tea
32
Potatoes
36
Eggplant
64
Onions
68
Berries
72
Squash
77
Chocolate
82
Carrots Parsnips
88
Okra
91
Garlic
95

Watermelon
40
Lettuce
45
Pasta
50
Bananas
54
Lemons Limes
58
Grapes
100
Cherries
104
Cabbage
108
Sandwiches
112
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