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Food: A Cultural Culinary History and Cooking Across the Ages right here: www.thegreatcourses.com. A History of Bourbon on Audible. Tons on Youtube.
About Me
- Ken Albala
- Food Historian at the University of the Pacific. Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake.THE LOST ART OF REAL COOKING with Rosanna Nafziger. Coeditor of Food and Faith; Editor of A Cultural History of Food: The Renaissance. Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies. THE LOST ARTS OF HEARTH AND HOME with Rosanna Nafziger. Grow Food, Cook Food, Share Food, a little book on Nuts and The Food History Reader. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik). The Sage Encyclopedia of Food Issues Encyclopedia. At the Table. Noodle Soup, The Great Gelatin Revival, Opulent Nosh. Forthcoming: Atlas of Fermentation
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Noodle Soup: Recipes, Techniques, Obsession
This is me. GO COOK.
5 comments:
Gorgeous! Why haven't I seen these before? Doesn't everyone want pretty noodles? Bet the details hold a little sauce too.
Pretty! What a great idea!
THanks. I don't know why no one has ever thought of this before. OR at least not that I've ever heard of.
Ken, what is the cute little tool and where can I get one?
Any craft shop. I think I got it at Michael's. IT's meant for clay. Called a Sculpey. You can find them online too.
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