Food ... Encyclopedia

[Dogmatist]

Энциклопедия любителей пищи, на английском, к сожалению...

Food Lovers Encyclopedia | 380mb


Discover the fascinating world of cuisine through a comprehensive study of its essential ingredients. This multimedia guide will explore the origin, nutritional values, and proper preparation techniques for over one thousand of your favorite foods.
Features
* 2,500 food terms explained
* 600 recipes with photos
* 2,000 gorgeous color illustrations
* 60 how-to videos demonstrate professional cooking techniques
* In-depth nutritional analysis
* History, tradition, secrets and other fun facts on all your favorite foods

System Requirements

Windows
* Windows� 95/98, Me, 2000, XP
* Pentium� 50 MHz or faster
* 16 MB RAM
* 25 MB free hard disk space
* 640x480 monitor, 256 colors (16-bit color recommended)
* Windows-compatible 16-bit sound card & speakers
* 2X or faster CD-ROM drive

Macintosh
* Mac OS 7-9.2, OS X Classic mode
* 68040 or faster
* 6 MB RAM
* 6 MB free hard disk space
* 640x480 monitor, 256 colors (thousands of colors recommended)
* 2X or faster CD-ROM drive



Links

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[Dogmatist]

Encyclopedia of Food and Culture Edition 1-3. (Scribner Library of Daily Life)

Charles Scribner's Sons | ISBN 0684805685 | 2002-12-17| PDF | 2004 pages | 80 MB


This Dartmouth Medal-winning 3-volume set presents 600 articles on food and its place in human culture and society, covering everything from agronomy to zucchini. Students, academics and general researchers will find entries on everything from food preparation, distribution and storage to holidays and festivals, nutrition and health, and cultures and cuisines. The Encyclopedia's multidisciplinary articles -- including: Comfort Food, Ethnicity and Food, Medieval Banquets and Nutrient Composition -- range from 250 to 10,000 words each and are supplemented by 450 photographs and illustrations, sidebars, recipes, menus, timelines and a comprehensive index.


Volume 1
http://depositfiles.com/files/1296864
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Volume 2
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Volume 3
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[Dogmatist]

Kenneth F. Kiple, The Cambridge World History of Food - 2 vol.

Cambridge University Press | ISBN 0521402166 | 2000 | PDF | 18 MB (9+9MB) | 2vol. 1153 + 1040 pages


Have the French always enjoyed their renowned cuisine? When did Russians begin to eat pirogi? What was the first Indonesian spice to be cultivated elsewhere in the world? Questions such as these make for good Jeopardy material, but they're far from trivial--just ask anyone with a passion for good food and a curiosity for where that food originated. That person will know instinctively that the best way to approach a culture--and, indeed, the human animal--is through the stomach. For this individual, The Cambridge World History of Food will be something of a bible, and the best of gifts.


A massive scholarly tome in two volumes and more than 2,000 pages, the CWHF encompasses a wealth of learning that touches on nearly every aspect of human life. (It also reveals the answers to the three earlier questions: No, French cuisine as we know it is a 19th-century development; in the 16th century, following the conquest of the Volga Tatar; ginger, in colonial Mexico.) Thoroughly researched and highly accessible despite its formidable layout, the set addresses a groaning board of topics past and present, from the diet of prehistoric humans to the role of iron in combating disease; from the domestication of animals to the spread of once-isolated ethnic cuisines in a fast-globalizing world. Of greatest interest to general readers is its concluding section--a dictionary of the world's food plants, which gives brief accounts of items both common and exotic, from abalong to Zuttano avocado.


Links

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[Dogmatist]

Wiley Encyclopedia of Food Science and Technology 2nd edition

Wiley Interscience | ISBN 978-0471192855 | 1999 | PDF | 3130 pages | 268MB | rapidshare


Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists.


ссылки устарели

[Dogmatist]

Linda Civitello, Cuisine and Culture: A History of Food and People second edition

Wiley | ISBN 0471741728 | 2007 | PDF | 5 MB | 433 pages

An illuminating account of how history shapes our diets-now revised and updated

Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did the African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Second Edition presents an engaging, informative, and witty narrative of the interactions among history, culture, and food.

From prehistory and the earliest societies around the Tigris and Euphrates Rivers to today's celebrity chefs, Cuisine and Culture, Second Edition presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies.

Fully revised and updated, this Second Edition offers new and expanded features and coverage, including:
New Crossing Cultures sections providing brief sketches of foods and food customs moving between cultures
More holiday histories, food fables, and food chronologies
Discussions of food in the Byzantine, Portuguese, Turkish/Ottoman, and Austro-Hungarian empires
Greater coverage of the scientific genetic modification of food, from Mendel in the 19th century to the contemporary GM vs. organic food debate
Speculation on the future of food
Complete with sample recipes and menus, as well as revealing photographs and illustrations, Cuisine and Culture, Second Edition is the essential survey history for students of food history.



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[nahoi27]

English | PDF |Size 420MB

Release Content

1000 Atkins Diet Recipes
1000 Recipe Cookbook
101 Camping and Outdoor Recipes
101 Recipes from God's Garden
11000 RECIPESUltimate Cookbook
1300 crockpot recipes
30 Minutes Indian Recipes
30 Recipes 30 ingredients
330 Top Secret Restaurant Recipes
365 Foreign Dishes
379 Sandwich Recipes
500 Delicious Diabetic Recipes
500 Recipes for Bread
a bunch or recipes
A Taste of China
A Taste of Italy
Appetizer Recipes
Awesome Restaurant Recipes
Barbecue Recipes
Beef Recipes
Betty Crocker best of baking recipes
Betty Crocker cooking basics recipes
Betty Crockers Best Of Baking Recipes
Boston Cooking School Cook Book
breakfast recipes
Cajun Recipes
Campbells Cookbook
Campbells Soup Cookbook
Camping and Backpacking
Camping Recipes
Canadian Living Cookbook
Carolinas Country Cooking
Casserole Combined
Casserole Crazy
Casseroles
CECES RECIPE JAR
Celeberity Pasta lovers CookBook
Chicken Recipes
chinese recipes
Chinese Vegetarian Cooking Recipes
Coleman Family Cookbook
Cook It Juicy
CookBook eBooks - AIO
Cooking - AIO
Cooking By The Book
Cooking On An Open Fire
Cooking On An Open Fire Hints
Cooking Sample
Cooking the Brazilian Way
Cooking the Cuban Way
Cooking The Middle Eastern Way
Cooking The Turkish Way
Cooking With Cannabis
Copycat Recipes
Creative Homemaking Guide To Casseroles
Crockpot combined
Crockpot Recipes 1
Crockpot Recipes 2
Crockpot Recipies
Crockpot Recipies 3
Dale Recipe Book
Dale's Recipe Book V2
Dessert Recipies
Diabetic Recipes
Dream Dinners Cookbook
Drying Fruits and Vegetables
Duch Oven Cookbooks Combined
Duchoven Cookbook
Emerils Essence
Ethnic Dishes
Every Step In Canning
Favorite Dishes
Fish & Game
Foil Dinner Recipes
Foil Packet Meals etc
Food Dehydration - Dictionary and Guide
For Breakfast
Generations Of Recipes
Gifts In A Jar
Gomes El Rose Salsa
Good Eats, A Treasury of Favorite Recipes
Grains And Cereals
Granny Whites Bread Recipes
Great Tastes
Greatest Recipes Of Emeril
Grill Recipes
Grillmaster- Barbecue Recipes
Guide to Cake Recipes
Healthy Gourmet Recipes
Healthy Low Carb Recipes
Healthy Recipes
Healthy, Thrifty Meals
Heart Healthy Recipes
Hillbilly Hanks Roadkill Recipes
Hotdog Recipes
How To - Dry Food
How To Prepare Delicious Meals On A Budget
Hunting and Fishing Cookbook
Ice Cream Recipes
Indian Recipes
Indian Recipes 2
Indian recipes combined
Indian Restaurant Cookbook
Insiders Recipes Master Edition Cookbook
International recipes
Italian Recipes
Italian Recipes 2
Jamie Oliver - Sainsburys Recipes
Jamie Oliver - The Naked Chef 2
Jamie Olivers Cookbook
Japanese Recipes
Joy Of Canning
KFC Cookbook
Know Your Spices
Korean Food Recipes
Le Cordon Bleu Recipe
Low Carb Recipe Secrets
Make your own baking powder
Malaysian Recipes
Many Ways For Cooking Eggs
Marinades
Mastering the Art of French Cooking
Meals For A Healthy Weight
Meat Dishes
Mens Health Recipes
Mexican Cooking
Mexican Recipes
Mexican Recipes 2
Miscellaneous
My Mum's Cookbook
Native American Health Recipes
Nelson Family Recipe Book
Now We're Cooking
Old fashioned family recipes
One-Pot Meals
Pacific Islands Cookbook
Pasta
Pasta Recipes
Perdue Chicken Cookbook
Pie Iron Recipes
Pies And Pizzas
Pizza Recipies
Pizzeria Recipes
Preserving
Prize Winning Recipes
Prizewinning Recipes
Professional Pizza Guide
Reader's Recipes
Real Restaurant Recipes
Recipes For Special Diets
Recipes To Spice Up Your Summer
Recipes Tried And True (1894 Cookbook)
recipies off of camping site
Restaurant Recipes
Salad Dressing Recipes
Salad Master
Salads
Salads Recipes
Sandwich Maker Recipes
Santesson Recipe Collection Aphrodisiac Cooking
Santesson Recipe Collection Swedish Cooking
Sauce Recipes
Sauces And Marinade Recipes
Seafood Recipes
Secret Ingredients
Secret Recipes
Serious Kitchen Play
Simple Italian Cookery
Slow Cookin' Secrets
Souffles Recipes
Soup Recipes 1
Soup Recipes 2
Sourdough
South Beach Diet & Recipes
South of the Border
Sri Lanka Cooking
Substituting Ingredients A to Z
Survival - 60 Uses of Vinegar
Survival - Cooking - Homemade Recipes For Many Things
Survival - Drying Food
Survival - Plants - Edible and Medicinal Plants
Survival - The Seven Major Mistakes in Food Storage
Swedish Cooking
Thanksgiving Recipes
The 1918 Fanny Farmer Cookbook
The Belgian Cookbook
The Bread Baker Bible
The Cookin' Cajun
The Cooking Encyclopedia of Country Living
The Enlightened Kitchen
The Essential Guide To Baking
The Essential Seafood Cookbook
The Geezer Cookbook
The Greek Kitchen
The Jerky Chef
The Oktoberfest Cookbook
The Quilt Inn Country Cookbook
The Salsa Book
The Ultimate Grilling Guide
The Versatile Egg
The Very Best Of Emeril
The World Cookbook for Students
The Worlds Best Burger
Top 200 Recipes
Top Secret Recipes
Trail Recipes
Tried And True Recipes
Us Army Cooking Course - Basic Food Preparation Qm0333
US Army cooking course - Food Service Equipment and Operatio
US Army cooking course - Preparation and Serving of Special
US Navy - Peak Performance Through Nutrition and Exercise
US Navy cooking course - Mess Management Specialist 1 & C NAVEDTRA 14163
US Navy cooking course - Mess Management Specialist 3 & 2 NAVEDTRA 14164
Utensiless Meals
valentinerecipes
Various Recipes
Various Recipes 02
Vegetable Recipes
Vegetarian Curry Bible
Veggie Works - Vegan Cook Book
Veggies
waffle maker recipes
Wine And Beer Making
WOK Recipes
Zucchini Recipes
dir.bat
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[mati730]

Cook Book Collection - Recipes Fom Around the World


various publishers | various dates of publishing | PDF | 2 GB



A collection of recipes, cookbooks from around the world.

Thomas Keller's French Laundry Cookbook
David Chang's Momofuku
Rick Bayless' Authentic Mexican
Charchuterie, Ratio and Reach of a Chef by Michael Ruhlman
Anthony Bourdain's Kitchen Confidential and Medium Raw
Joel Robuchon's Larousse Gastronomique
Mario Batali's Italian Grill
Rick Tramonto's Osteria
Lydia Bastianich's Cooks from the Heart of Italy
Marcus Samuelsson's Aquavit
Jeffrey Steingarten's The Man who Ate Everything
Professional Cooking and Professional Baking by Wayne Gisslen
Harold McGee's On Food and Cooking

Plus titles by:

Emeril Legasse
Tyler Florence
Bobby Flay
Alton Brown
James Beard
Julia Child
Keith Floyd

Also included books on other topics:

Wine and food pairing
Cheese making
Candy making
Restaurant business development and hospitality
Service
Kitchen math
Personal chef
Baking and bread making
Meat buyer's guide
Johnson and Wales culinary program text book



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