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Obsessed : The Cultural Critic’s Life in the Kitchen / Elisabeth Bronfen.

By: Contributor(s): Material type: TextTextPublisher: New Brunswick, NJ : Rutgers University Press, [2019]Copyright date: 2019Description: 1 online resource (350 p.) : 7 b-w and 18 color imagesContent type:
Media type:
Carrier type:
ISBN:
  • 9781978803671
Subject(s): DDC classification:
  • 641.5 23
LOC classification:
  • TX714 .B774 2019eb
Other classification:
  • online - DeGruyter
Online resources:
Contents:
Frontmatter -- CONTENTS -- INTRODUCTION -- 1. COLD DISHES -- 2. THE PAN -- 3. ALL STOCKED UP -- 4. THE POT -- 5. THE OVEN -- 6. DELICIOUS DISASTERS -- 7. COOKING FOR ONE SELF -- ACKNOWLEDGMENTS -- BIBLIOGRAPHY -- INDEX
Summary: Winner of the 2020 Gourmand Awards, Translation Section, USA Even the most brilliant minds have to eat. And for some scholars, food preparation is more than just a chore; it’s a passion. In this unique culinary memoir and cookbook, renowned cultural critic Elisabeth Bronfen tells of her lifelong love affair with cooking and demonstrates what she has learned about creating delicious home meals. She recounts her cherished food memories, from meals eaten at the family table in postwar Germany to dinner parties with friends. Yet, in a thoughtful reflection on the pleasures of cooking for one, she also reveals that some of her favorite meals have been consumed alone. Though it contains more than 250 mouth-watering recipes, Obsessed is anything but a conventional cookbook. As she shares a lifetime of knowledge acquired in the kitchen, Bronfen hopes to empower both novice and experienced home chefs to improvise, giving them hints on how to tweak her recipes to their own tastes. And unlike cookbooks that assume readers have access to an unlimited pantry, this book is grounded in reality, offering practical advice about food storage and reusing leftovers. As Bronfen serves up her personal stories and her culinary wisdom, reading Obsessed is like sitting down to a home-cooked meal with a clever friend.
Holdings
Item type Current library Call number URL Status Notes Barcode
eBook eBook Biblioteca "Angelicum" Pont. Univ. S.Tommaso d'Aquino Nuvola online online - DeGruyter (Browse shelf(Opens below)) Online access Not for loan (Accesso limitato) Accesso per gli utenti autorizzati / Access for authorized users (dgr)9781978803671

Frontmatter -- CONTENTS -- INTRODUCTION -- 1. COLD DISHES -- 2. THE PAN -- 3. ALL STOCKED UP -- 4. THE POT -- 5. THE OVEN -- 6. DELICIOUS DISASTERS -- 7. COOKING FOR ONE SELF -- ACKNOWLEDGMENTS -- BIBLIOGRAPHY -- INDEX

restricted access online access with authorization star

http://purl.org/coar/access_right/c_16ec

Winner of the 2020 Gourmand Awards, Translation Section, USA Even the most brilliant minds have to eat. And for some scholars, food preparation is more than just a chore; it’s a passion. In this unique culinary memoir and cookbook, renowned cultural critic Elisabeth Bronfen tells of her lifelong love affair with cooking and demonstrates what she has learned about creating delicious home meals. She recounts her cherished food memories, from meals eaten at the family table in postwar Germany to dinner parties with friends. Yet, in a thoughtful reflection on the pleasures of cooking for one, she also reveals that some of her favorite meals have been consumed alone. Though it contains more than 250 mouth-watering recipes, Obsessed is anything but a conventional cookbook. As she shares a lifetime of knowledge acquired in the kitchen, Bronfen hopes to empower both novice and experienced home chefs to improvise, giving them hints on how to tweak her recipes to their own tastes. And unlike cookbooks that assume readers have access to an unlimited pantry, this book is grounded in reality, offering practical advice about food storage and reusing leftovers. As Bronfen serves up her personal stories and her culinary wisdom, reading Obsessed is like sitting down to a home-cooked meal with a clever friend.

Mode of access: Internet via World Wide Web.

In English.

Description based on online resource; title from PDF title page (publisher's Web site, viewed 26. Aug 2024)