Colette's Cakes: The Art of Cake Decorating by Colette Peters

• Colette's Cakes: The Art of Cake Decorating by Colette Peters
• Little, Brown | 1991 | ISBN : 0316702056 | 165 pages | PDF | 28 MB
• Сolette Peters's one-of-a-kind wedding cakes -- for which she charges hundreds, sometimes thousands of dollars -- have made her America's most sought-after culinary artist. Now, with this dazzling cookbook, brides-and-grooms-to-be can bake their own Colette's wedding cake -- or commission a professional baker to follow one of Colette's designs.
• Illustrated throughout with eye-popping color photographs, step-by-step drawings, and templates, Colette's Wedding Cakes showcases more than thirty of the author's most amazing wedding creations, organized by season -- a love-in-bloom cake, an Edwardian cake, a chocolate fantasia cake, an art deco cake, a coral reef cake, and many others.
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A Book of Mediterranean Food

• Elizabeth David, "A Book of Mediterranean Food"
• Penguin (Non-Classics) | 1988 | ISBN: 0140467882 | 224 pages | epub | 3,5 MB
• A collection of recipes the author made while living in the Mediterranean area, doing her own cooking and obtaining her information first hand. The majority of dishes do not require exotic ingredients, being made with everyday vegetables, herbs, fish and poultry but treated in unfamiliar ways.
• Long acknowledged as the inspiration for such modern masters as Julia Child and Claudia Roden, A Book of Mediterranean Food is Elizabeth David's passionate mixture of recipes, culinary lore, and frank talk. In bleak postwar Great Britain, when basics were rationed and fresh food a fantasy, David set about to cheer herself --and her audience-- up with dishes from the south of France, Italy, Spain, Portugal, Greece, and the Middle East. Some are sumptuous, many are simple, most are sublime.
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Assessing Changing Food Consumption Patterns

• Assessing Changing Food Consumption Patterns
• Publisher: National Academies Press | ISBN: 0309031354 | edition 1981 | PDF | 285 pages | 12,1 mb
• The Food and Nutrition Board of the National Academy of Sciences under contract from the Food and Drug Administration (FDA) was charged to study the
• sources of data on food consumption and to suggest a system for integrating these data with data on nutrition and health status. The purposes of the study
• were to evaluate current means of determining food consumption patterns and nutritional status and to devise alternative methods for obtaining information on
• food consumption, food consumption patterns, and nutritional status.
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