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| #3631377 in Books | Flammarion | 2001-07-03 | 2001-07-03 | Original language:English | PDF # 1 | 12.50 x.90 x9.70l,3.26 | File type: PDF | 192 pages | ||About the Author|
Anthony Rowley was for many years a restaurant critic for the prestigious Gault & Millau guides. He now divides his time between teaching, writing, publishing, and broadcasting.|
The spaces we cook in have come a long way from the smoke- and heat-filled corners that were used as kitchens in medieval houses. Today kitchen culture is led by an impressive array of hi-tech gadgetry and designer-conceived utensils which give even the amateur cook an over-abundance of choice. But when and why did the major events in this evolution take place? Who or what brought about the progression from ice houses to the first refrigerator, from roasting spits t...
You can specify the type of files you want, for your device.The Book of Kitchens | Anthony Rowley. A good, fresh read, highly recommended.
