Hibachi Cookery in the American Manner
Author | : George E. Engler |
Publisher | : |
Total Pages | : 336 |
Release | : 1952 |
Genre | : Barbecuing |
ISBN | : |
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Author | : George E. Engler |
Publisher | : |
Total Pages | : 336 |
Release | : 1952 |
Genre | : Barbecuing |
ISBN | : |
Author | : George E. Engler |
Publisher | : |
Total Pages | : 306 |
Release | : 1956 |
Genre | : Cooking |
ISBN | : |
Author | : George E. Engler |
Publisher | : |
Total Pages | : 306 |
Release | : 1956 |
Genre | : Cooking |
ISBN | : |
Author | : Andrew F. Smith |
Publisher | : Univ of California Press |
Total Pages | : 258 |
Release | : 2012-08-08 |
Genre | : Cooking |
ISBN | : 0520954157 |
In a lively account of the American tuna industry over the past century, celebrated food writer and scholar Andrew F. Smith relates how tuna went from being sold primarily as a fertilizer to becoming the most commonly consumed fish in the country. In American Tuna, the so-called "chicken of the sea" is both the subject and the backdrop for other facets of American history: U.S. foreign policy, immigration and environmental politics, and dietary trends. Smith recounts how tuna became a popular low-cost high-protein food beginning in 1903, when the first can rolled off the assembly line. By 1918, skyrocketing sales made it one of America’s most popular seafoods. In the decades that followed, the American tuna industry employed thousands, yet at at mid-century production started to fade. Concerns about toxic levels of methylmercury, by-catch issues, and over-harvesting all contributed to the demise of the industry today, when only three major canned tuna brands exist in the United States, all foreign owned. A remarkable cast of characters— fishermen, advertisers, immigrants, epicures, and environmentalists, among many others—populate this fascinating chronicle of American tastes and the forces that influence them.
Author | : George E. Engler |
Publisher | : |
Total Pages | : 140 |
Release | : 1954 |
Genre | : Barbecuing |
ISBN | : |
Author | : William Shurtleff |
Publisher | : Soyinfo Center |
Total Pages | : 2523 |
Release | : 2012 |
Genre | : Fermented soyfoods |
ISBN | : 1928914446 |
Author | : William Shurtleff |
Publisher | : Soyinfo Center |
Total Pages | : 3377 |
Release | : 2014-02-19 |
Genre | : Soybean |
ISBN | : 1928914659 |
The world's most comprehensive, well documented, and well illustrated book on this subject, with 445 photographs and illustrations. Plus an extensive index.
Author | : |
Publisher | : |
Total Pages | : 418 |
Release | : 1961 |
Genre | : Travel |
ISBN | : |
Author | : Katherine Love |
Publisher | : CreateSpace |
Total Pages | : 78 |
Release | : 2015-05-06 |
Genre | : |
ISBN | : 9781506177823 |
The Official Backyard Hibachi Cookbook is packed with mouth watering recipes designed to bring out the hibachi chef in everyone. This fantastic cookbook brings you all the traditional hibachi style recipes, like stir fry and fried rice, as well as a variety of unexpectedly delicious ideas, like Cajun favorites and brunch recipes! Try some of our great recipes and then create your own new ideas. This guide will have you getting creative and going beyond the grill in no time. Any meal you could grill, sauté, fry, steam, sear or flambé; you can do it all on your Backyard Hibachi! This cookbook is a must-have for both new and seasoned hibachi chefs!
Author | : Michele (pseud.) |
Publisher | : |
Total Pages | : 152 |
Release | : 1955 |
Genre | : Cooking |
ISBN | : |