Cookery Books

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Book SynopsisNATIONAL BESTSELLER • 125 simple, healthy recipes that are all about marrying the Middle East to the Midwest and finding joy in the process—from the creator of the popular Feel Good Foodie blog “Yumna’s recipes are made with feel-good ingredients and with fewer than ten ingredients, plus her book is packed with practical advice in the kitchen.”—Gina Homolka, New York Times bestselling author of The Skinnytaste CookbookDuring her childhood in Lebanese communities in Sierra Leone and Michigan, Yumna Jawad grew up eating home-cooked meals and learned time-saving shortcuts from her mother to prepare traditional, Middle Eastern recipes. As an adult, she started her blog Feel Good Foodie to make healthy cooking easy and helped fuel the “Baked Feta Pasta” trend that took over the internet. Now, in her first cookbook, she shares many more unfussy, healthy me

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Book SynopsisJonathan Aviv, renowned ENT physician and author of The Acid Watcher Diet, supplies readers with new recipes and advice on how to stay acid-free and reverse inflammation for optimal health.In The Acid Watcher Diet, Dr. Jonathan Aviv gave acid reflux sufferers a pathway to healing, helping them identify the silent symptoms of acid damage and providing a two-phase eating and lifestyle plan to reduce whole-body acid damage and inflammation.     Now, The Acid Watcher Cookbook widens the possibilities of what acid watchers can eat without repercussions. For many people struggling with acid damage, acidic foods like tomatoes, citrus fruits, vinegar, and reflux-inducing foods like raw onion and garlic, and chocolate are off-limits. After hearing patient after patient bemoaning the loss of vinaigrette, tomato sauce, ketchup, guacamole, and other staples, Dr. Aviv and coauthor Samara Kaufmann Aviv developed an innovative method of cook

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Book SynopsisA necessary addition to any prepper's or survivalists's shelf! A one-year food supply means freedom. It means that you are less subject to the whims of the economy or personal financial emergencies. You can handle small disasters with aplomb. You aren't reliant on the government if a crisis strikes. You can’t be manipulated because your family is hungry. This edition provides to a detailed compendium of all things food storage. Geared towards preppers, it teaches you: Why everyone needs a food supply in their homes How much food you need How your pantry is directly related to your health The components of a perfect pantry Prepping for those with dietary restrictions A thrifty new way of shopping so you can afford to build your pantry How to store the food you purchase to extend the shelf life for as long as possible A week-by-week plan, complete with shopping lists and menu ideas How to save money by making items most people purchase ready-made at the store Pantry inventory and maintenance Where to store all of that food Bonus: 25 frugal and delicious recipes If you’re new at this, you can take the most important step today--the step of getting started. You'll have a year's supply of food in no time at all!

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Book SynopsisThe second book in a delicious culinary cozy series-the muensters have arrived in Balsam Dell in this Halloween cozy mystery featuring a grilled cheese shop owner turned amateur sleuthAfter a long hot summer in Balsam Dell, Carly Hale is ready for crisp Vermont weather and gourmet grilled cheeses at her Grilled Cheese Eatery. And the upcoming Halloween food competition is the perfect way to impress the locals.But Ferris Menard, the owner of Sub-a-Dub-Sub, is nursing a serious grudge against Carly. Two days before the competition, one of Carly's employees quit his part-time gig at Menard's sub shop, sending Menard into a serious snit. In a confrontation at the Eatery, Menard accused Carly of sabotage and vowed to bring her down. That's when Menard's body is found in his kitchen the morning after the competition, a steak knife sticking out of his heart. But Menard had a slew of enemies, and if Carly doesn't figure out which one is the culprit, she might find herself-or someone she cares about-serving grilled cheese sandwiches under lock and brie!

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Book SynopsisIn Snow Food, chef and skier, Lindor Wink, shares 70 of his favourite winter dishes. Inspired from the heart of snowy alpine winters, Lindor's recipes are simple and easy for anyone to follow. These are winter warmers that are perfect to share with family and friends, or just for a cosy night in front of the fire. From nut loaves and crispbreads, to winter soups and salads, to hearty roasts and pasta plates, Snow Food/i>'s extensive range of dishes will please from morning to night. Take the chill off this winter and enjoy a meal by someone who knows how to make winter delicious.

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Book SynopsisChoosing the foods and herbs that are right for you is essential to achieving and maintaining good health. Over thousands of years, Traditional Chinese Medicine (TCM) has accumulated knowledge about using foods and herbs therapeutically, providing a natural way to boost energy and immunity, extend longevity, enhance beauty, reduce toxins, regulate mood and treat other health conditions, externally and internally. This book will help you put the wisdom of TCM to use, guiding you with case studies, treatment details, recipes and illustrations. Inside you'll find practical and easy-to-understand information about: Assessing your body constitution The features of food according to TCM Customizing your selection of foods and herbs Using food to treat or prevent health problems Improving your appearance and mental outlook This book also features a handy chapter on nearly 90 functional foods and herbs. Arranged alphabetically, with quick facts and photos, this resource will help you plan your strategy for healthy living by using foods and plants specifically suited for your body, lifestyle and goals. Let TCM help you better understand your body and show you how to make the choices that are best for you!

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Book SynopsisA detailed revelation of what was eaten in the court of the Eastern Roman Empire, accompanied by colourful descriptions of the sights and smells of Constantinople and its marketplaces. For centuries, the food and culinary delights of the Byzantine empire - centred on Constantinople - have captivated the west, although it appeared that very little information had been passed down to us. Tastes of Byzantium now reveals in astonishing detail, for the first time, what was eaten in the court of the Eastern Roman Empire - and how it was cooked. Fusing the spices of the Romans with the seafood and simple local food of the Aegean and Greek world, the cuisine of the Byzantines was unique and a precursor to much of the food of modern Turkey and Greece. Bringing this vanished cuisine to life in vivid and sensual detail, Dalby describes the sights and smells of Constantinople and its marketplaces, relates travellers' tales and paints a comprehensive picture of the recipes and customs of the empire and their relationship to health and the seasons, love and medicine. For food-lovers and historians alike, Tastes of Byzantium is both essential and riveting - an extraordinary illumination of everyday life in the Byzantine world.Trade ReviewA fascinating read, with its descriptions of the glittering centre of an empire. Along with his portrait of Byzantines feasting on spiced wine and sugary sweets, Dalby includes many colourful observations. -- Charles Perry * Cornucopia *A delightful book... offers a novel and humane approach to the Byzantines and their culture, and one that should appeal to Byzantinists as well as general readers. * The Bryn Mawr Classical Review *This pioneering book... is an enthusiastic compilation of fascinating facts about what people in Constantinople ate during the eleven centuries of the Byzantine Empire. -- Peter Clark * Asian Affairs Journal *The only book in English concerning the history of the very elusive cuisine of Byzantium. Dalby - classicist, historian, and aficionado of linguistics - brings impressive credentials to this pioneering study... Tastes of Byzantium bubbles and roils with tales, anecdotes, and just plain gore. * Culinary Historians of New York *Table of ContentsPreface An Introduction to Byzantium Tastes and Smells of the City Foods and Markets of Constantinople Water and Wine, Monks and Travellers Rulers of the World The Texts The Eight Flavours Categories of Foods Humoral and Dietary Qualities of Foods A Dietary Calendar Instructions and Recipes A Phrase-Book of Byzantine Foods and Aromas Bibliography Index

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Book SynopsisAn innovative new book on ketogenic baking from an expert in the low-carb, gluten free space.

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Book SynopsisAn encyclopaedic, eye-catching tribute to one of the world's most popular foods - the humble hamburgerTrade Review"The All-American burger went global decades ago but the versions that arrived on foreign shores for the most part were lame facsimiles of the corporate variety. David Michaels' beautiful book proves that a new dawn is upon us and high-quality hamburgers can now be found in every corner of the planet."—George Motz, filmmaker and author of Hamburger America: A State-by-State Guide to 150 Great Burger Joints "David Michaels has created the definitive history of the great American burger and those who helped popularize it. As beautiful to look at as it is informative, it's sure to be a fun read for any burger lover just as it was for me."—Brad Haley, CMO, Carl's Jr. and Hardee's "The essential burger book that takes you on the ultimate journey around the burger globe."—Liam O'Keefe, Bleecker Burger "The World Is Your Burger by David Michaels' will quickly become the Tell All, Holy Grail and historical reference for one of the most widely desired foods... The hamburger."—Pat LaFrieda "An absolute bible of burgers, a must for any burger lover."—Tom Barton, Food & Brand Director, Honest Burgers Ltd "Our business has revolved around the hamburger for over 60 years and this book certainly tells that story."—Becky Rickard, Manager of Community Affairs and Archives, SONIC, America's Drive-In "Takes us on a mouthwatering journey from the burger's humble origins to its seemingly limitless future... Irresistible."—Danny Meyer, Founder, Shake Shack "This book is an historical journey of a seemingly simple and iconic fast meal and showcases the boundlessness of possibilities of eating beef in a bun. I myself have created the famous db burger in homage to this most popular dish in the world."—Daniel Boulud, Chef/Owner, The Dinex Group "[An] indispensable meat-centric cookbook... Burgerphiles prepare to get hungry. This is the all-encompassing one-stop guide for home cooks to pop culture addicts, paying tribute to the iconic favourite. Covering everything from the burger's origins and impact, topped off with twelve delicious recipes, this is destined to be your new kitchen distraction."—FineDiningLovers.com "A mouth-watering gift for foodies and pop-culture fans."—The Sunday Times (Ireland) "At Jack in the Box, we know how much research, innovation and fun happens to develop a delicious burger! The World is Your Burger is a wonderfully comprehensive look at America's favorite sandwich and the visionaries that bring those craveable burgers to hungry mouths. David Michaels makes reading about the history of the hamburger just as much fun as eating one!"—Iwona Alter, CMO, Jack in the Box "No other foodstuff has transcended the physical boundaries of the dinner plate and attained the pop-cultural importance of the burger. And no other book does the mighty patty and bun justice like The World is Your Burger... Occupies the meaty Venn-diagrammed mid-point between beautifully illustrated food porn, high-brow history tome, global restaurant guide and gourmet cookbook... Micheals lovingly presents 10 years worth of original interviews and research that'll tickle any red-blooded burgerphile's taste buds and neurons in equal measure... The recipe for truffled relish mayonnaise alone is worth the cover price."—ShortList "A deep dive into the hamburger... A definitive history."—amNY "Culture, whether high, low or middling, is a curious beast. So where do burgers fit in? "Low!" You're shouting... Well, not always. Not according to The World Is Your Burger: A Cultural History, a new book from historian David Michaels. The origins of the fast food industry, the aesthetics of branding, the history of man's relationship with lumps of cow meat... it's all here. Exhaustively. And very prettily packaged indeed."—Mr Hyde "From its no-frills beginnings, the humble burger has conquered the world and captured even the most cordon bleu of culinary hearts. David Michaels charts its rise."—The Sunday Times, The Dish "Ticking off the globe's juiciest hamburgers, with the help of exhaustive coffee-table guide The World is Your Burger."—Sunday Times Travel Magazine "Having given the last decade of his life to creating this bible and ode to his favourite food, David Michaels has created a book that is a sheer joy to read and to look at. The World is Your Burger gets as close as is possible to a final word on a subject: it's a comprehensive, definitive and visually delightful guide to the patty and its bun."—InGoodTasteUK.com "Reveals how the hamburger shot to fame and offers ultimate guide to fast-food fave from toasted bun to streaky bacon."—The Sun "In this 430-page encyclopedia Michaels traces the history of household-name chains and also looks at cult burgers and regional upstarts. Along the way, he spoke to giants such as chef Daniel Boulud, but he's no snob. He remembers with fondness his first-ever visit to a McDonald's, aged 12."—Bloomberg.com "Everything you could ever want to know about one of the world's most popular foods."—Burton Mail "A Beef History of Burgers... Everything you could ever want to know about one of the world's most popular foods."—Trinity Mirror Group "This is the literary equivalent of a double double [In n Out aficionados know exactly whereof I speak]... Covering film, music and indeed all aspect of culture, the book leaves no burger unexamined."—Entertainment Today Online "A deep dive into the development of the burger both as a food and as an idea... Beautifully designed... Meticulously researched."—Food & Wine Online "Addictively entertaining... [A]glorious burger encyclopedia."—Tasting Table "This master piece should be a MUST for every burger lover around." —Manuel and Ana Claudia, Burger Table "With mind-boggling burger facts, retro pictures and restaurant profiles, The World is Your Burger is a bible of the all-American patty, and a brilliant coffee table read."—Jamie "[David Michaels is] the IBM Watson of hamburgers... With a remarkable collection of essays and interviews, vintage photos, pop art, burger memorabilia and a small but well-curated collection of recipes, this book deserves a place on your coffee table."—San Diego Union "A quirky tribute to the world's most popular dish... Tracing its evolution from an early Roman recipe of ground meat [...] to today's cultural icon... The historical photographs [...] are brilliant."—The Sunday Times, Culture"If, like me, your eyes keep getting drawn to the burger section of the menu when you go out for a meal; then The World Is Your Burger is maybe the only food book you'll ever need in your life... Michaels brilliantly highlights the important milestones of the burger over time... My favourite part of The World Is Your Burger is it's a perfect 'coffee table' read. You can pick it up for five minutes, flick the pages and land on something you become totally engrossed i

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Book SynopsisEver wonder what it''s like to attend a feast at Winterfell? Wish you could split a lemon cake with Sansa Stark, scarf down a pork pie with the Night''s Watch, or indulge in honeyfingers with Daenerys Targaryen? George R. R. Martin''s bestselling saga A Song of Ice and Fire and the runaway hit HBO series Game of Thrones are renowned for bringing Westeros''s sights and sounds to vivid life. But one important ingredient has always been missing: the mouthwatering dishes that form the backdrop of this extraordinary world. Now, fresh out of the series that redefined fantasy, comes the cookbook that may just redefine dinner . . . and lunch, and breakfast. A passion project from superfans and amateur chefs Chelsea Monroe-Cassel and Sariann Lehrer''and endorsed by George R. R. Martin himself''A Feast of Ice and Fire lovingly replicates a stunning range of cuisines from across the Seven Kingdoms and beyond. From the sumptuous delicacies enjoyed in the halls of power at King''s Landing, to the warm and smoky comfort foods of the frozen North, to the rich, exotic fare of the mysterious lands east of Westeros, there''s a flavor for every palate, and a treat for every chef. These easy-to-follow recipes have been refined for modern cooking techniques, but adventurous eaters can also attempt the authentic medieval meals that inspired them. The authors have also suggested substitutions for some of the more fantastical ingredients, so you won''t have to stock your kitchen with camel, live doves, or dragon eggs to create meals fit for a king (or a khaleesi). In all, A Feast of Ice and Fire contains more than 100 recipes, divided by region: '' The Wall: Rack of Lamb and Herbs; Pork Pie; Mutton in Onion-Ale Broth; Mulled Wine; Pease Porridge '' The North: Beef and Bacon Pie; Honeyed Chicken; Aurochs with Roasted Leeks; Baked Apples '' The South: Cream Swans; Trout Wrapped in Bacon; Stewed Rabbit; Sister''s Stew; Blueberry Tarts '' King''s Landing: Lemon Cakes; Quails Drowned in Butter; Almond Crusted Trout; Bowls of Brown; Iced Milk with Honey '' Dorne: Stuffed Grape Leaves; Duck with Lemons; Chickpea Paste '' Across the Narrow Sea: Biscuits and Bacon; Tyroshi Honeyfingers; Wintercakes; Honey-Spiced Locusts There''s even a guide to dining and entertaining in the style of the Seven Kingdoms. Exhaustively researched and reverently detailed, accompanied by passages from all five books in the series and full-color photographs guaranteed to whet your appetite, this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for. And remember, winter is coming''so don''t be afraid to put on a few pounds. Includes a Foreword by George R. R. Martin

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Book SynopsisThe easy way to transition to the raw food lifestyle Celebrities like Demi Moore, Sting, Madonna, and Woody Harrelson as well as experts in diet and nutrition have drawn attention to the newest trend in eating: raw foods.Table of ContentsIntroduction 1 Part I: Exploring the Basics of Raw Food 7 Chapter 1: Raw Food 101 9 Chapter 2: Checking Out Raw-some Foods 23 Chapter 3: Getting Essential Nutrients 33 Part II: Embarking on Your Raw Journey 49 Chapter 4: Going Raw 51 Chapter 5: Gear and Gadgets: Setting Up Your Raw Food Kitchen 67 Chapter 6: Buying Organic Essentials 83 Chapter 7: Discovering Raw Food Preparation Techniques 97 Part III: Enjoying Raw and Revitalizing Meals: The Recipes 121 Chapter 8: Getting Started — No Experience Required 123 Chapter 9: The Supporting Cast: Tasty Condiments, Sauces, and More 141 Chapter 10: Mixing It Up: Smoothies and Elixirs 161 Chapter 11: Nourishing Breakfasts 181 Chapter 12: Appealing Appetizers 195 Chapter 13: Sensational Soups and Salads 213 Chapter 14: Sumptuous Side Dishes 231 Chapter 15: Gourmet Raw Entrees 245 Chapter 16: Snacks and Nutritious Nibbles 263 Chapter 17: Sweet Endings 273 Part IV: Taking Your Raw Lifestyle to the Next Level 289 Chapter 18: Planning Menus in the Raw 291 Chapter 19: Eating Raw on the Go 307 Chapter 20: Gathering with a Raw Community 319 Part V: The Part of Tens 327 Chapter 21: Ten Reasons to Go Raw 329 Chapter 22: Ten Foods Best Eaten Raw 335 Appendix: Metric Conversion Guide 341 Index 345

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Book Synopsis@font-face { font-family: Times New Roman ; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: Times New Roman ; }table.MsoNormalTable { font-size: 10pt; font-family: Times New Roman ; }div.Section1 { page: Section1; } In Dates, Nawal Nasrallah draws on her experience of growing up in the lands of ancient Mesopotamia, where the date palm was first cultivated, to explore the history behind the fruit. Dates have an important role in their arid homeland of the Middle East, where they are a dietary staple, consumed fresh or dried, as a snack or a dessert. They are even thought to have aphrodisiac qualities. The ancients said that the date palm had 360 uses: its seeds can be burned for charcoal, its trunk used as an irrigation pipe in fields, its leaves are woven into baskets and its sap can be turned into wine. It is no wonder, then, that it has played such a central role in the economy - and the culture - of the Middle East. The date palm's story follows its journey from its land of origin to the far-flung regions where it is cultivated today, such as Australia, California and Spain. Along the way, Nasrallah weaves many fascinating and humorous anecdotes that explore the etymology, history, culture, religion, myths and legends surrounding dates. She explains how the tree came to be a symbol of the Tree of Life; how it is associated with the fiery phoenix bird, the famous ancient goddess Ishtar and the moon; and lifts the veil on the curious sex life of the date palm. This delightful and unusual book gives a new perspective on the 'bread of the desert', the fruit from this most beautiful and useful of trees.Trade Review'These are food memoirs, salacious and exotic, colourful, powdered, sweet, greasy and globe-trotting ... sharp and speedy little reads, spotted with off-kilter illustrations' - Chicago Tribune 'Nasrallah's epic food memoir offers a smorgasbord of date history and fascinating facts topped with a dash of culture and a sprinkling of Arabic myth. Spicy and exotic, Dates: A Global History is also jam-packed with scrumptious date recipes for every occasion. After one read of this book, you'll feel like an honorary member of Nasrallah's huge family: armed and ready to prepare your own Middle Eastern date banquet.' - Etihad In-flight

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Book SynopsisIn this richly illustrated book, MacDonald analyzes the original design and construction of one of the grand architectural statements of all ages, discusses the technology that made it possible, and explores its metaphorical meaning.Trade ReviewThe Pantheon is an informative and extremely well organized [book on] one of the most important and influential buildings in world history. Throughout, the language is appealing...Not only a coherent summary of the history, description, and analysis of the building, but also a discussion of the relevant architectural issues within a larger framework. * Journal of the Society of Architectural Historians *MacDonald describes the Pantheon's structure in some detail, against the background of contemporary architecture and building methods...and he gives a brilliant resume of its influence on other architects from just after its building to the 1950s...an exceptionally well constructed and readable book. * The Economist *Table of ContentsAcknowledgements 1. In The Temple of The Whole World 2. The Building Proper 3. Background and Principles of Design 4. The Problem of Meaning 5. 'The Most Celebrated Edifice' Bibliography Notes List of Illustrations Index

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Book SynopsisTreat your friends and family to freshly baked ciabatta, challah, English muffins, naan, brioche, and more. Even complete beginners can successfully bake their own bread with this encouraging in-depth course. Lauren Chattman covers standard bread-making techniques for every style, including straight doughs, sourdoughs, and flatbreads. From sifting flour to cleanly slicing a warm baguette, you’ll find everything you need to know to make artisanal loaves with flawless golden crusts and soft, pillowy insides.

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Book SynopsisIf your idea of kicking up a dish is using salt and pepper, there's a rich and fabulously varied world of spices waiting to be discovered. Mace, coriander, mustard seed, fennel, saffron, and paprika don't have to be those scary, untouchables on the supermarket shelf.Table of ContentsIntroduction. PART I: Taking the Spice Route. Chapter 1: A Spicy Tale. Chapter 2: The Spice Rack: A Guide to Dried Spices. Chapter 3: Fresh Spices, Aromatics, and Spicy Condiments. Chapter 4: Spicing Up Your Kitchen. PART II: Spicy Skills. Chapter 5: Spicy Know-How. Chapter 6: Make No Mistakes. Chapter 7: Spicy Combos: A Guide to the Use of Spices and Complementary Ingredients. Chapter 8: Spicy Game Plans. PART III: On the Starting Line. Chapter 9: Basic Rubs and Spice Mixes. Chapter 10: Marinades and Sauces. Chapter 11: Salsas and Salads. Chapter 12: Light Fare. PART IV: From the Main Course to the Finish Line. Chapter 13: Chicken. Chapter 14: Meat. Chapter 15: Seafood. Chapter 16: Vegetables and Legumes. Chapter 17: Pasta, Potatoes, and Grains. Chapter 18: Quick Breads and Sweets. Chapter 19: Beverages. PART V: The Part of Tens. Chapter 20: Ten Spicy Presentations. Chapter 21: Ten Spicy Sources. Appendix A: Metric Conversion Guide. Appendix B: Glossary of Cooking Terms. Appendix C: Spice Quantity Guide. Index. Book Registration Information.

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Book SynopsisUnderstand the science that goes into making your favorite beverage. This crash course in brewing chemistry makes it easy for every homebrewer to make better beer. Using simple language and helpful diagrams, Lee W. Janson guides you through every chemical reaction in the brewing process and explains how you can avoid potential problems. Steer away from common mistakes in taste, fermentation, and alcohol content, and use your newfound knowledge to successfully brew your most delicious beer yet.

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Book SynopsisFresh eggs offer great nutrition and unbeatable flavor. Whether you’re collecting eggs from a backyard coop or buying them from local farms, Jennifer Trainer Thompson has 101 delicious recipes to help you make the most of them. With unique twists on breakfast classics like French toast, eggs Florentine, and huevos rancheros, as well as tips for using your eggs in smoothies, mayonnaise, and carbonara sauce, you’ll be enjoying the healthy and delicious joys of fresh eggs in an amazingly versatile range of dishes.

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Book SynopsisTrade ReviewHerve This takes virtual cliche dishes and tells you what scientific principles go into their successful preparation. His book, while erudite, allusive, precise, and full of cultural insights, also has charm, wit, and brevity. -- Albert Sonnenfeld, translator of Food Is Culture and Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe Herve This's major contribution is that food is an act of love and is linked to the pursuit of happiness. Building a Meal is the book of a 'bon vivant' and provides an excellent antidote to despair and depression. Its pages celebrate food and life. -- Jeanine P. Plottel, Hunter College [A] wide-ranging, deeply engaging scientific deconstruction of classic dishes. Publishers Weekly (starred review) A beautifully written treatise on the tenets of molecular gastronomy and cooking's role in modern society. -- Natalie Fasano Eats.com This wonderful book by chemist/chef This continues the exploration of this profound way of looking at eating, cooking, and science. Choice Anyone with a passion for cooking or science is sure to find this a captivating and effortless read. Sacramento Book Review For those who have heard the term 'molecular gastronomy' but don't really know what it entails, this is a highly recommended book that will serve as a great starter to a relatively new subject. For everyone else it is is just highly recommended. Yum.fiTable of ContentsPreface Introduction The Complexity of the World 1. Hard-Boiled Egg with Mayonnaise 2. Simple Consomme 3. Leg of Lamb with Green Beans 4. Steak and French Fries 5. Lemon Meringue Pie 6. A New Kind of Chocolate Mousse Looking Ahead Note-by-Note Cooking Reforming Education Culinary Constructivism Constructing a Menu The Unending Conversation Artisans and Artists Index

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Book SynopsisExploding the myth that Marco Polo discovered pasta in China and brought it back to Italy, this volume shows that pasta has existed in various forms throughout Middle Eastern, Asian, and even North African culinary cultures long before its appearance in the West.Trade ReviewServenti and Sabban's remarkable tracing of pasta's history and development makes this a central addition to the history of food. -- Mark Knoblauch Booklist [Pasta] is stuffed as tight as cannelloni with facts, numbers and quotes...an excellent study not only of pasta but of the way a single product can mutate and influence various economies over time...no doubt the exhaustive new authority on its subject. Publishers Weekly A feast for the mind. Guardian Offers more in the way of pasta history than most readers have even begun to imagine. Kirkus Reviews There are countless books on pasta, but none before has really explained how noodles took over the world, from the two great civilizations of China and Italy... [Pasta] is rich with stories. -- Bee Wilson London Times You might think that a 400-plus-page book about pasta wouldn't be much of a page turner, but you'd be wrong...Serventi & Sabban have written an engrossing book. -- Dan Santow Chicago Tribune [A]nyone who cares about pasta (which is to say, anyone who eats) will find a great deal of fascinating material to savor. This book is catnip for history buffs. -- Fred Plotkin Gastronomica Pasta shows how much is to be gained by looking at historical change through the lens provided by... food. -- Priscilla Ferguson Journal of Modern HistoryTable of ContentsSeries Editor's Preface Preface Note Concerning a Definition of Pasta Products Acknowledgments Introduction: In the Beginning Was Wheat 1. The Infancy of an Art 2. The Time of the Pioneers 3. From the Hand to the Extrusion Press 4. The Golden Age of the Pasta Manufactory 5. The Industrial Age 6. Pasta Without Borders 7. The Time of Plenty 8. The Taste for Pasta 9. China: Pasta's Other Homeland 10. The Words of Pasta

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Book SynopsisTrade ReviewIncluded in "The Ten Best Books about Food of 2017," Smithsonian.com "Civitello connects the story of baking powder to much larger themes in American history, offering illuminating insights into how racial prejudices influenced branding and marketing practices in the baking powder industry. . . . Foodies and culinary enthusiasts will find much to mine."--The Wall Street Journal"Food historian Civitello tells a complicated and sordid tale of corporate mischief that will surprise many readers."--Booklist "Readers interested in food and business will appreciate this well-researched book. . . . Highly recommended."--Choice"It's just an innocuous white powder in a can at the back of the closet. Or is it? Linda Civitello’s history shows how baking powder precipitated vicious competition in big business, raised concerns about chemical adulterants in food, and transformed home cooking. Without baking powder, there would be no fluffy cakes and pancakes, no biscuits, no muffins, and no cookies, in short, no American cuisine as we know it."--Rachel Laudan, author of Cuisine and Empire: Cooking in World History"Linda Civitello's carefully researched book has finally opened a window onto a fascinating subject and era in U.S. history. . . . Baking Powder Wars provides fascinating insights into a unique American product."--The Rambling Epicure "[A] meticulously researched history."--Orlando Weekly"You’ll never look at baking powder quite the same way again."--Smithsonian Magazine"With Baking Powder Wars, Linda Civitello takes her readers on an interesting and learned journey about a little-known subject: The history of leavening agents. I'm grateful for this detailed backstory on what makes bread rise to the occasion."--Adrian Miller, author of the James Beard Award-winning book Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time "Well written and insightful, Baking Powder Wars is a model of superb scholarship and is essential reading for a wide spectrum of scholars, including those interested in food studies, women's studies, American studies, business, and advertising." --Journal of American Culture "A provocative and gripping story of industrial espionage, nineteenth century business barons, and baking powder. Linda Civitello has a rare talent for pitch-perfect storytelling. This is not just a food lover's book, but will also appeal to anyone interested in economics and history. Foodies, meanwhile, will savor the fascinating facts, tantalizing trivia, and action and intrigue sprinkled throughout. You'll savor every crumb!"--Francine Segan, author of Dolci: Italy's Sweets "A thrilling tale of food business, especially the wonderful chapter seven, about the shenanigans of corrupt businessmen and politicians.”--Bruce Kraig, coeditor of The Chicago Food Encyclopedia "Who knew that baking powder has such a complex history, one full of political intrigue, gender wars, health scares, and race relations? In this meticulously researched and entertainingly told book, Linda Civitello chronicles the evolution of home baking in America, along the way highlighting the roles of figures like Teddy Roosevelt and Lincoln Steffens in abetting baking powder’s successful rise."--Darra Goldstein, founding editor of Gastronomica: The Journal of Food and Culture "Baking Powder Wars is an insightful and fascinating account of the advent and subsequent struggle for legitimacy of one of today’s most widely used ingredients in both home and commercial baking. Linda Civitello succeeds in making what might have been an academically dry topic come alive with erudition, grace, and humor."--Nick Malgieri, author of Bake! "Linda Civitello has mined her subject thoroughly and documented how it changed American baking to satisfy our hurry-up attitude toward life and food in general, as we embraced a quick and easy solution to the tiresome problem of supplying the family table. Along the way, Civitello records in detail the fundamental history of a business that is almost uniquely American--the baking powder business. Who knew that baking powder could be such a rich resource?"--Nancy Harmon Jenkins, author of Virgin Territory: Exploring the World of Olive Oil "Baking powder was not a topic high on my interest level before I read this book, but I'm fascinated by the subject now. A great job of getting into the topic and placing it in a broader perspective."--Andrew F. Smith, editor of The Oxford Encyclopedia of Food and Drink in America

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Book SynopsisMillions of annual cases of food 'poisonings' raise alarm not only about the food served in restaurants and fast-food outlets but also about foods bought in supermarkets. This book argues that ensuring safe food involves more than washing hands or cooking food to higher temperatures, and contends that it involves politics.Trade Review"Nestle clearly explains the intersection between policy, politics, and the plate, delivering practical advice on every corner of the grocery store." Christian Science MonitorTable of ContentsPreface to the 2010 Edition Preface to the First Edition Acknowledgments List of Abbreviations Introduction: Food Safety Is Political PART ONE RESISTING FOOD SAFETY 1. The Politics of Foodborne Illness: Issues and Origins 2. Resisting Meat and Poultry Regulation, 1974–1994 3. Attempting Control of Food Pathogens, 1994–2002 4. Achieving Safe Food: Alternatives PART TWO SAFETY AS A SURROGATE: THE IRONIC POLITICS OF FOOD BIOTECHNOLOGY 5. Peddling Dreams: Promises versus Reality 6. Risks and Benefits: Who Decides? 7. The Politics of Government Oversight 8. The Politics of Consumer Concern: Distrust, Dread, and Outrage Conclusion: The Future of Food Safety: Public Health versus Bioterrorism Epilogue Appendix: The Science of Plant Biotechnology Notes List of Tables List of Figures Index

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Book SynopsisIn an attempt to `rescue many fair friends from such domestic suffering'' when faced with an onslaught of dinner guuests, Catherine Dickens wrote a pamphlet of suggested menus for meals and selected recipes. Dinner for Dickens publishes a transcript of the 1852 `new edition'' of the book along with additional recipes added to the 1854 edition. More an efficient household manager than a domestic goddess, Rossi-Wilcox looks at the life of Catherine Dickens, her household and culinary skills, the writing of `What Shall We Have for Dinner?'' under the rather grand pseudonym of Lady Maria Clutterbuck, set within the context of Victorian cookery and entertaining.

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Book SynopsisExperience the Rome that changed and inspired Elizabeth Gilbert to write the international bestsellerEat, Pray, Love.Filled with colourful anecdotes about food, language, soccer, life in Rome, and culminating with the episodes in Liz's bestselling memoir told from Luca's side of the table.Trade Review‘Funny, warm and entertaining’ Voyager Magazine'Here you will find the story of their friendship as he welcomes her to the gastronomic delights of the Eternal City, as well as tales of his own travels, all in a warm, joyful style' Italia! Magazine'Luca Spaghetti is not only one of my favourite people in the world, but also a natural-born storyteller... I'm delighted to share my friend through this marvellous book, which I cannot recommend highly enough' Elizabeth Gilbert, author of Eat, Pray, Love

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Book SynopsisThis unique cookbook offers a weekly portion of great food, divrei Torah, and Jewish stories based on the parashah to enjoy with the whole family. This book allows you to cook up quality time with your children and shows you how sweet and simple it is to celebrate Shabbat together as a family. Each parashah includes a gourmet recipe that fits perfectly on an elegant Shabbat table and comes with tips for preparing the dish with your sous chefs (children). Shabbat comes alive when the week''s parashah and the children''s own handiwork is beautifully laid out on the Shabbat table. Each recipe is followed by a dvar Torah for the older children and a bedtime story for the younger ones, based upon the Jewish value taught in that week''s dvar Torah. From Beresheit to Vezot Haberachah, this book is brimming with classic Jewish stories and values. The perfect addition to anyone''s library or kitchen, as it serves up ancient traditions and values in bite-size servings perfect for sharing with the next generation. Above all, A Taste of Torah is a recipe for nachas, Shabbat after Shabbat.

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Book SynopsisCatherine Rothwell has gathered together more than 130 traditional Cornish recipes in her latest book. Cornwall has always had a strong culinary tradition, with many dishes having their origins in the county. Some of those featured have wonderful names such as Star-Gazey Pie and Bill?s Treacle Dunkers to name but two. Of course there are the more recognizable treats, too, like Cornish Pasties and regional variations of jam, bread, and wine recipes. As one would expect, she has featured lots of fish dishes?the coastal towns and villages relied heavily on the sea for sustenance in days gone by?and celebrity chef Rick Stein has even contributed one of his own famous recipes for Monkfish with Garlic and Fennel. Interwoven with Catherine?s recipes are stories and anecdotes from her contributors, as well as historical tales of the places featured. The whole of the county from Anthony to Zennor is covered, and is a fascinating read not only for those interested in regional cookery, but also in local history, customs, and traditions.

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Book SynopsisMatthew Fort has been Food and Drink Editor of the Guardian since 1989. He won the 2005 Glenfiddich Award as Cookery Writer of the Year, and his book Eating Up Italy was the Guild of Food Writers' Book of the Year.

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