Welcome to bigarade.com The title tells it all.
Why the name bigarade? It's the French name for the Seville orange, an ancient form of orange, very sour, that is used in many cuisines around the Mediterranean, in Mexico and elsewhere. The bigarade is also the orange used for proper marmalade. In Southern Arizona, where we live, many homes have Seville orange trees. We grow our Seville oranges not for profit but for fun, enjoyment and use in the kitchen. And we make marmalade from our bigarades as a gift we often give to friends. This site is a gift to you.
The name The peripatetic epiciure represents the kind of constant curiosity we have about great food, often that created with our own hands and shared with family and friends at the table at home.
The Unglazed View: An Unvarnished Look at Various Aspects of Our Food Life.
Libraries, Bibliographies and Collections
A Bibliography of Culinary and Gastronomic Bibliographies
A Selective Guide to Culinary Library Collections in Canada and the United States
A rief escription of the Culinary Archives at Johnson & Wales University, Providence, Rhode Island.
The Every-Day Cook-Book, by Miss E. Neil, Chicago: E. A. Weeks & Company, 1894
The Encyclopedia of Practical Cookery; Theodore Francis Garrett, ed.: London: L. Upcott Gill [before 1900]
A Cook's Tour of Tucson in a new, 2004, 3rd edition
The Cookbook for Bill and Rebecca
To Begin With ...
Whether you want a few cooking classes to brush up
your skills or you think you want to be a chef or a caterer, this quick guide will get you started.
An Asian Journey 1979
An Oddysey in France 1981
A France Journal 1991
Sally Trowbridge, who "writes about food, among other things" is featured in culinary mysteries from the "cozy" genre.
Gamelan
Delicious Poison
We've created a new site for genealogical materials that were originally
published here. Look for genealogies, essays on genealogy and genealogical databases (yet to come) at www.grayforest.com
e-mail: Webmaster
Site last modified 21 November 2005 at 4:57 p.m. MST