San Francisco Symphony Cook Book
Author | : |
Publisher | : |
Total Pages | : 152 |
Release | : 1963 |
Genre | : Cooking |
ISBN | : |
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Author | : |
Publisher | : |
Total Pages | : 152 |
Release | : 1963 |
Genre | : Cooking |
ISBN | : |
Author | : San Francisco Symphony |
Publisher | : Doubleday Books |
Total Pages | : 334 |
Release | : 1990 |
Genre | : Cooking |
ISBN | : |
A star-studded culinary variety show designed and produced by the San Francisco Symphony to be savored by all who love to eat well. Many of the dishes are quick and easy to make, and are more elaborate and time-consuming--perfect fot special occasions. All make up a mouth-watering diversity of recipes to please any palate.
Author | : Kenneth Amis |
Publisher | : Hal Leonard Corporation |
Total Pages | : 172 |
Release | : 2006 |
Genre | : Music |
ISBN | : 9781574630756 |
(Meredith Music Resource). A stimulating collection of unique concepts on becoming a successful performer by 57 of today's most outstanding brass professionals. Contains to-the-point, thought-provoking ideas proven successful by master teacher-performers. Problem-solving tips, philosophical concepts and technique-building skills, all in one easy-to-read collection. An ideal source of exciting strategies for all levels of development.
Author | : Charles West |
Publisher | : Hal Leonard Corporation |
Total Pages | : 188 |
Release | : 2008 |
Genre | : Music |
ISBN | : 9781574630978 |
(Meredith Music Resource). This valuable collection of quick-to-read yet deeply insightful strategies is like finding expert trade secrets all placed in one convenient source. Contributors to the book were even eager to get a look at each other's ideas! With outstanding records of performance, workshop clinics, recordings, research, composition, leadership and teaching, the 57 authors provide their favorite "recipes" that range from overviews of successful programs to specific topics that will inspire all levels and types of ensembles and performers. Sample "recipes" include: Developing Facility on the Bass Clarinet (J. Lawrie Bloom); Breathing Demystified (Leone Buyse); Recipe for Preventing Play-Related Health Problems (William J. Dawson, M.D.); How Should I Test a Saxophone Mouthpiece? (Eugene Rousseau); and many more.
Author | : Patty Perkins Andringa |
Publisher | : |
Total Pages | : 317 |
Release | : 1983 |
Genre | : Cooking |
ISBN | : |
Author | : Gary Kamiya |
Publisher | : Bloomsbury Publishing USA |
Total Pages | : 401 |
Release | : 2014-10-14 |
Genre | : Travel |
ISBN | : 1620401266 |
A kaleidoscopic tribute to San Francisco by a life-long Bay Area resident and co-founder of Salon explores specific city sites including the Golden Gate Bridge and the Land's End sea cliffs while tying his visits to key historical events. By the author of Shadow Knights. 30,000 first printing.
Author | : |
Publisher | : |
Total Pages | : 276 |
Release | : 2005 |
Genre | : Cooking |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 340 |
Release | : 1974 |
Genre | : Cooking |
ISBN | : 9780960126613 |
Author | : |
Publisher | : |
Total Pages | : 376 |
Release | : 1983 |
Genre | : Cooking |
ISBN | : |
Author | : Betty Rosbottom |
Publisher | : National Geographic Books |
Total Pages | : 0 |
Release | : 2016-10-04 |
Genre | : Cooking |
ISBN | : 0847848620 |
A year-round cookbook featuring one hundred soups and sides from veteran teacher and cookbook author Betty Rosbottom that makes soup the centerpiece of any meal. When Betty Rosbottom started a cooking school over twenty-five years ago, her soup classes were always the first to fill up. To her this made sense: soup is a universal staple, thanks to its versatility and ability to be prepared in seemingly endless variations. In this modern take on the perennially popular category, Rosbottom presents soups ranging from updated classics to those featuring fresh combinations of ingredients and garnishes, all guaranteed to inspire and delight. Drawing on her deep knowledge of cuisines around the world, Rosbottom presents more than one hundred recipes from far and near, from Onion Soup Gratinée, Vietnamese Shrimp and Noodle Soup, and Brodo with Asparagus and Gnocchi to closer-to-home favorites like New England Corn and Lobster Chowder and Louisiana Seafood Gumbo. Well-loved classics such as chicken noodle soup and gazpacho are elevated by respective additions of sautéed mushrooms and an icy cucumber granita. All recipes have been developed to provide aspects that home cooks love (ease of preparation, accessibility of ingredients, and the ability to double recipes). Also included are recipes for sandwiches, salads, and desserts, as well as sample menus that show readers how to make soup the start of endless memorable meals.