skip to content

Woodward, Edward

Overview
Works: 29 works in 58 publications in 1 language and 458 library holdings
Genres: History 
Classifications: TX407, 641.3
Publication Timeline
Key
Publications about Edward Woodward
Publications by Edward Woodward
Most widely held works by Edward Woodward
The house of terror by Edward Woodward( Book )
4 editions published between 1930 and 1963 in English and held by 30 libraries worldwide
The Spices of India ( visu )
2 editions published in 1985 in English and held by 26 libraries worldwide
Introduces viewers to the spices of India, the most used of which are turmeric, fenugreek, coriander, cumin, cardamom, black pepper, and chilies. Explains that no other country has done more than India to teach the world the skill of mixing spices to achieve a blending of tastes
Herbs, aromatic influences ( visu )
3 editions published in 1985 in English and held by 24 libraries worldwide
Introduces viewers to herbs. Shows how herbs are being rediscovered in the modern world. Crisscrosses the world from England to Italy and the Far East to investigate their use in recipes, medicine, and earlier periods
Pepper, the master spice ( visu )
3 editions published in 1985 in English and held by 24 libraries worldwide
Introduces viewers to pepper, the "king of spices," which was so valued in medieval times that it was used as money. Describes how pepper motivated the voyages of the early European explorers to travel to its source in India, while, today, this spice is available and affordable for all
Garlic's pungent presence ( visu )
3 editions published in 1985 in English and held by 23 libraries worldwide
Introduces viewers to garlic, a spice recognized for centuries for its medicinal and health-giving qualities. Describes how this pungent member of the lily family contributes something to food that no other spice can match, whether it is a dash of garlic powder or the forty cloves of garlic used in the famed baked chicken of Provence, France
Chilies, a dash of daring ( visu )
3 editions published in 1985 in English and held by 22 libraries worldwide
Introduces viewers to the chili pepper which has been the essence of Mexican cooking. Describes how the Spanish conquistadores carried chili to Europe and world fame, so that today chili grows and is used on every continent in a variety of native cuisines
Mustard, the spice of nations ( visu )
3 editions published in 1985 in English and held by 22 libraries worldwide
Introduces viewers to mustard, a spice developed by many nations into a variety of flavors. While Canada, which is the world's largest supplier of mustard seeds, shares with the United States a fondness for the yellow mustard that adds zest to hot dogs, England and France enjoy the biting hot mustards
Cloves, nature's little nails ( visu )
2 editions published in 1985 in English and held by 22 libraries worldwide
Introduces viewers to cloves, a potent nail-shaped spice that was once thought to cure the plague. Describes how Dutch traders sought to capture the spice, which was originally grown in the Spice Islands, and which, today, is considered an important ingredient in a variety of cuisines
Allspice, one spice ( visu )
2 editions published in 1985 in English and held by 21 libraries worldwide
Introduces viewers to allspice, which is actually a single spice discovered in Jamaica by Christopher Columbus. Shows how this dried berry from the pimento tree is used throughout the world in Scandinavian smorgasbord, Italian salamis, English Christmas pudding, and Jamaican barbecue dishes
Saffron, autumn gold ( visu )
4 editions published in 1985 in English and held by 21 libraries worldwide
Introduces viewers to saffron, the "gold of spices," which was brought to Spain by the Arabs and used in almost all European food in the Middle Ages. Crisscrosses the world showing the tedious labor involved in cultivating this spice, as well as its use in the preparation of such special dishes as bouillabaisse and paella, among others
Curry around the world ( visu )
3 editions published in 1985 in English and held by 20 libraries worldwide
Introduces viewers to curry, a spice which the British carried home from India. Describes how curry has entered the kitchens of the world and is used in a variety of distinctive dishes
Cinnamon the elegant addition ( visu )
2 editions published in 1985 in English and held by 19 libraries worldwide
Introduces viewers to cinnamon, or cassia, a spice cherished for its fragrance as well as its flavor. Describes how the precious bark of the cinnamon tree has figured in legend and history, and is considered indispensable to the world's kitchens
Nutmeg nature's perfect package ( visu )
3 editions published in 1985 in English and held by 19 libraries worldwide
Introduces viewers to nutmeg, a spice which was acquired by the Dutch in their capture of the remote island of Banda in Indonesia in 1621. Describes how the spice which, together with mace, is found in the core of a peach-like fruit that grows on the island's trees
Herbs, aromatic influences ( visu )
1 edition published in 1983 in English and held by 17 libraries worldwide
Introduces viewers to herbs. Shows how herbs are being rediscovered in the modern world. Crisscrosses the world from England to Italy and the Far East to investigate their use in recipes, medicine, and earlier periods
The spices of India ( visu )
1 edition published in 1983 in English and held by 14 libraries worldwide
Introduces viewers to the spices of India, the most used of which are turmeric, fenugreek, coriander, cumin, cardamom, black pepper, and chilies. Explains that no other country has done more than India to teach the world the skill of mixing spices to achieve a blending of tastes
Chilies, a dash of daring ( visu )
1 edition published in 1983 in English and held by 14 libraries worldwide
Introduces viewers to the chili pepper which has been the essence of Mexican cooking. Describes how the Spanish conquistadores carried chili to Europe and world fame, so that today chili grows and is used on every continent in a variety of native cuisines
Cloves, nature's little nails ( visu )
1 edition published in 1983 in English and held by 13 libraries worldwide
Introduces viewers to cloves, a potent nail-shaped spice that was once thought to cure the plague. Describes how Dutch traders sought to capture the spice, which was originally grown in the Spice Islands, and which, today, is considered an important ingredient in a variety of cuisines
Peppercorns, fresh ground flavor ( visu )
3 editions published in 1985 in English and held by 12 libraries worldwide
Introduces viewers to peppercorns, a spice with a flavor for which there is no substitute. Describes its use in a variety of the world's cuisines, ranging from Singapore to England, Canada, and the United States
Cinnamon, the elegant addition ( visu )
1 edition published in 1983 in English and held by 11 libraries worldwide
Introduces viewers to cinnamon, or cassia, a spice cherished for its fragrance as well as its flavor. Describes how the precious bark of the cinnamon tree has figured in legend and history, and is considered indispensable to the world's kitchens
Saffron, autumn gold ( visu )
2 editions published in 1983 in English and held by 11 libraries worldwide
Introduces viewers to saffron, the "gold of spices," which was brought to Spain by the Arabs and used in almost all European food in the Middle Ages. Crisscrosses the world showing the tedious labor involved in cultivating this spice, as well as its use in the preparation of such special dishes as bouillabaisse and paella, among others
 
moreShow More Titles
fewerShow Fewer Titles
Languages
English (47)
Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.