Profiles from the kitchen what great cooks have taught us about ourselves and our food
(eBook)
Author
Contributors
Published
Lexington : University Press of Kentucky, c2006.
Physical Desc
x, 209 pages
Status
More Details
Format
eBook
Language
English
Notes
Bibliography
Includes bibliographical references and index.
Reproduction
Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
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Citations
APA Citation, 7th Edition (style guide)
Baker-Clark, C. A. (2006). Profiles from the kitchen: what great cooks have taught us about ourselves and our food . University Press of Kentucky.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Baker-Clark, Charles Allen. 2006. Profiles From the Kitchen: What Great Cooks Have Taught Us About Ourselves and Our Food. University Press of Kentucky.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Baker-Clark, Charles Allen. Profiles From the Kitchen: What Great Cooks Have Taught Us About Ourselves and Our Food University Press of Kentucky, 2006.
MLA Citation, 9th Edition (style guide)Baker-Clark, Charles Allen. Profiles From the Kitchen: What Great Cooks Have Taught Us About Ourselves and Our Food University Press of Kentucky, 2006.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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Grouped Work ID
62911636-236d-a38f-cfa7-4497ebac6333-eng
Grouping Information
| Grouped Work ID | 62911636-236d-a38f-cfa7-4497ebac6333-eng |
|---|---|
| Full title | profiles from the kitchen what great cooks have taught us about ourselves and our food |
| Author | baker clark charles allen |
| Grouping Category | book |
| Last Update | 2022-06-07 21:23:19PM |
| Last Indexed | 2024-06-26 03:27:59AM |
Book Cover Information
| Image Source | default |
|---|---|
| First Loaded | Jun 19, 2022 |
| Last Used | Jun 26, 2024 |
Marc Record
| First Detected | Aug 09, 2021 12:16:37 PM |
|---|---|
| Last File Modification Time | Nov 22, 2021 08:08:12 AM |
MARC Record
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| 100 | 1 | |a Baker-Clark, Charles Allen. | |
| 245 | 1 | 0 | |a Profiles from the kitchen|h [eBook] :|b what great cooks have taught us about ourselves and our food /|c Charles A. Baker-Clark. |
| 260 | |a Lexington :|b University Press of Kentucky,|c c2006. | ||
| 300 | |a x, 209 p. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a The Lost Connections to Our Food -- James Beard: The Dean of American Cookery -- M.F. K. Fisher: An Ongoing Conversation -- Paul and Julia Child: Mastering More than the Art of French Cooking -- Elizabeth David: Writing Sensually about Food and Culture -- Mama Dip: A Lifetime of Cooking -- Eugene Walter: A Troubadour from the Kitchen -- Susan Spicer: Resolute Dedication to a Craft -- Carol Petrini: Creating Space for Individuality in a World of Mass Production -- Angus Campbell: A Hundred Thousand Welcomes from a Passionate Teacher -- Rick Deann, and Lanie Bayless: Promoting Flavor and the Appreciation of an Authentic Cuisine -- Father Dominic Garramone, OSB: Food and Cooking as an Expression of Spirituality -- John T. Edge: Narrative as a Way to Understand Food and Society -- The Rediscovery of Ourselves and Food. | |
| 533 | |a Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. | ||
| 650 | 0 | |a Cooks|z United States|v Biography. | |
| 655 | 4 | |a Electronic books. | |
| 710 | 2 | |a ProQuest (Firm) | |
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| 856 | 4 | 0 | |u http://ebookcentral.proquest.com/lib/prescottcollege-ebooks/detail.action?docID=792169|x Prescott College|y Prescott College users click here to access |
| 856 | 4 | 0 | |u http://ebookcentral.proquest.com/lib/yln-ebooks/detail.action?docID=792169|x Yavapai Library Network|y All other users click here to access |
| 945 | |a E-Book | ||
