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Profiles from the kitchen : what great cooks have taught us about ourselves and our food

Author: Charles Allen Baker-Clark
Publisher: Lexington : University Press of Kentucky, ©2006.
Edition/Format:   Book : Biography : State or province government publication : EnglishView all editions and formats
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Genre/Form: Biography
Biographies
Material Type: Biography, Government publication, State or province government publication, Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Charles Allen Baker-Clark
ISBN: 0813123984 9780813123981
OCLC Number: 63125941
Description: x, 209 p. ; 23 cm.
Contents: 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.
Responsibility: Charles A. Baker-Clark.
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