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Topic: Cuisine of Europe


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  Culture of the Fork; A Brief History of Everyday Food and Haute Cuisine in Europe; Giovanni Rebora
Culture of the Fork; A Brief History of Everyday Food and Haute Cuisine in Europe; Giovanni Rebora
A Brief History of Everyday Food and Haute Cuisine in Europe
Albert Sonnenfeld is Chevalier Professor of French and Comparative Literatures at the University of Southern California and is a longtime member of the National Board of Directors of the American Institute of Wine and Food.
www.columbia.edu /cu/cup/catalog/data/023112/0231121504.HTM   (639 words)

  
 »»european Reviews««
He says that one very unusual -- indeed unique -- feature of Catalan cuisine is its habit of mixing olive oil and lard together, in the same dish, as a cooking oil.
This study of Catalan cuisine provides an in-depth and excellent approach to the foods and customs of the Spanish province.
Though Chagall is remembered primarily as a painter, his artistic vision expressed itself in many other forms, including sculpture, mosaics, and the stained glass windows that grace the Art Institute of Chicago as well as synagogues and churches in both Europe and the United States.
www.financial-book-review.com /european/european_20.html   (3971 words)

  
 Music Posters (Europe) [encyclopedia]
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This store is brought to you in association with Oneposter.com - Europe's number one store for posters and more.
Products related to Music Posters (Europe): books, DVD, electronics, garden, kitchen, magazines, music, photo, posters, software, tools, toys, VHS, videogames
artzia.com /Arts/Music/UKPosters.shtml   (138 words)

  
 European Cooking: books on European Cooking   (Site not responding. Last check: 2007-10-15)
World Class Cuisine: Great Adventure in European Regional Cooking
World Class Cuisine: Tales, Tastes and Techniques from Europe's Most Celebrated Chefs
Cold Appetizers: Dine With Europe's Master Chefs - Eurodelices Series
www.campusi.com /keyword_European_Cooking.htm   (408 words)

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