Before retiring, Constance L. Kirker was professor of art history at Pennsylvania State University. She has written extensively on food history. Mary Newman has taught at Ohio University and the University of Malta and is a member of the International Association of Culinary Professionals.
2 หนังสืออิเล็กทรอนิกส์โดย Kirker Constance L. Kirker
Kirker Constance L. Kirker & Newman Mary Newman: Edible Flowers
Most of us like to look at them, but why on earth would anyone want to eat them? As Constance L. Kirker and Mary Newman show in this book, however, flowers have a long history as a tasty ingredient …
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€25.55
Kirker Constance L. Kirker & Newman Mary Newman: Cherry
Ripe, sensuous, irresistible: the cherry tree and its stunning blossoms conjure up many literal, metaphorical, and visceral sensations. We enjoy cherry picking, a cherry on top, and even, on …
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€34.66
