By Mark Kozub, Janice Kozub
Sooner than turning into the oil capital of the kingdom, Calgary was once a nineteenth-century boomtown within the middle of Alberta. The roots of serious prosperity have been transforming into, although politicians and most people believed the West used to be most sensible left to the trapper and trader.
Nurtured via a feeling of imaginative and prescient and the sweat of fine out of date labor, Calgary grew, and has now blossomed right into a world-class cosmopolitan urban famous for its burgeoning oil and fuel undefined, its famed Calgary Zoo, and naturally, the Stampede. A Calgary Album is a sentimental trip right into a farm animals city that grew to become much more. via sixty-five excellent black and white images and interesting storytelling, the authors take the reader again to the time of the "real" cowboys, to the times while the streetcar looked like technology fiction, in the course of the melancholy, the good wars, the days of increase, bust, and restoration. We revisit the movers, the shakers, and the honourable daily those that became this "cow town" right into a urban worthy bragging approximately.
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Additional resources for A Calgary Album: Glimpses of the Way We Were
Petersburg, FL Doris Wilkes Florida Hospitality Education Program The Florida State University Tallahassee, FL Ken W. Myers University of MinnesotaCrookston Crookston, MN Hubert E. Robert Holyoke Community College Holyoke, PA Siegfried Stober Joliet Junior College Joliet, IL Richard Roberts Wake Technical Community College Raleigh, NC Peter Sugameli Wayne Community College Detroit, MI Ronald S. Wolf Florida Community College Jacksonville, FL Julia Sullivan Copiah-Lincoln Junior College Wesson, MI Ron Wong Northern Alberta Institute of Technology Edmonton, Alberta Kathy Niemann Portland State University Portland, OR Vance Roux William T.
Realistic Procedures Although supported by discussions of cooking theory, procedures given here are based on actual practices in the industry. Attention is given not just to quantity production but also to the special problems of cooking to order. At the same time, the major emphasis is on quality, too often neglected in the quest for convenience. Even a book as large as this one cannot possibly contain all a cook needs to know. Finally,although much of what we talk about is strongly influenced by the cooking of other nations, especially France, the practices discussed are those of North American food service.
Finally,I would like to thank everyone at John Wiley & Sons who worked so hard on this project: Jennifer Mazurkie, Brent Savage, Fred Bernardi, Diana Cisek, Julie Kerr,Tzviya Siegman, Lynne Marsala, Nick Lewis, Michael Mukhoyan,Alexey Zhukov, Vladimir Karpukhin, Pavel Ivchenkov, Maxim Mukhoyan, Oleg Solovyov,Sergey Semin,Mauna Eichner and Lee Fukui,and especially my editor and friend, Melissa Oliver. qxp 12/20/05 12:12 PM Page XXX Contributors I would like to thank the following contributors for their valuable input and feedback for this edition of Professional Cooking for Canadian Chefs.