Cookery Books

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisEntertain your friends and family with sushi that looks as fantastic as it tastes!As the world's appetite for Japanese sushi continues to skyrocket, the Sushi Art Cookbook introduces readers to the art of creating sushi that looks as fantastic as it tastes! Author Ken Kawasumi--principal lecturer at the Japanese Sushi Institute--is the pioneering chef behind Kazari Maki Sushi. The designs revealed by slicing the sushi logs into delicious morsels can be understated or refined, expressive or playful--whatever suits the occasion! A sushi cookbook like no other, this guide to decorative Kazari Maki Sushi includes: Instructions on how to prepare sushi rice, ingredients, and garnishes Essential sushi rolling and pressing techniques 85 designs from simple to sophisticated Detailed color photographs, documenting step-by-step assembly Anyone can create these simple-to-sophisticated sushi recipes and designs: Chrysanthemum Bunny Clown Smiley-Face Panda Cherry Blossom Guitar Penguin Bonsai Tree Samurai and much more! Trade Review"This fun and instructive guide from Kawasumi, one of Japan's most highly acclaimed sushi chefs and a principal lecturer at the Japanese Sushi Institute, teaches home cooks to create exquisite maki and sushi that are almost too striking to eat … Kawasumi has provided an excellent guide that's perfect for those looking to step up their sushi game." --Publishers Weekly"Sushi Art Cookbook is a joy for connoisseurs to browse, and a "must-have" for anyone interested in trying their hand at creating sushi! Highly recommended." --Midwest Book Review"Everything your customers need to know is provided in well-organized form, from basic ingredients to basic tools and techniques to instructions for arranging sushi on serving platters. Great ideas for special occasions or just to impress friends!" --Retailing Insight

Read more less

Book Synopsis

Read more less

Book SynopsisFounded in 1966 by Vittorio Cerea, Da Vittorio is today one of the most beloved restaurants in Italy. The first-ever cookbook from the Michelin three-star institution, this volume presents fifty never-before-published recipes adapted for discerning home chefs. Nestled in the foothills between Milan and Bergamo, Da Vittorio s renown lies in its artful seafood dishes and locally sourced ingredients. A blend of Italian tradition and culinary creativity, their cuisine is at once sophisticated and authentic, innovative and classic. From paccheri pasta with three different types of tomatoes and a fritto misto of fish and vegetables, to a chocolate-hazelnut cake, the recipes featured in this volume are accompanied by mouthwatering photographs and insightful anecdotes from the Cerea family.

Read more less

Book SynopsisA postcard book with twenty postcards: visuals about food inspired by the Creative Chef's work as an artist, food designer, and chef. Think 'MacGyver Food Solutions' and 'Make Food not War'. The Creative Chef's humor and unique way of looking at the world are presented in these cards.

Read more less

Book Synopsis

Read more less

Book SynopsisTake them on a culinary journey to success with Fine Dining for Babies, the cookbook that not only tantalises your baby''s taste buds but also helps pave the way to a prosperous future. Across 21 fabulous recipes, Fine Dining for Babies shows how parents can elevate their babies'' mealtimes in amusing, opulent and down-right ridiculous ways. From cooking ''Bilingual Alphabet Soup'' to improve their French ahead of Monaco to creating ''Gold Leaf PB&J Sandwiches''. Indulge in chapters like ''Weaning with Meaning'' and discover what it means to be a ''Diaper Sommelier''. Each meal comes with photos by renowned photographer Haydon Perrior, who showcases a completely new blend of luxury dining and whimsical baby utensils. Whilst child expert, and early years educator of the year, Charlotte Barry has overseen the project to guarantee maximum satisfaction for your loved one. Why settle for a mere sandbox participant when your child could be a trilingual trading prodigy with a flair for code?

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisThe first in a series of cookbooks that highlights creative and straightforward ways of utilising tropical fruits to create nutritious and delicious spreads.

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisOffers a look at the delectable secrets of Mesopotamia. The author's broad perspective takes us inside the religious rites, everyday rituals, attitudes and taboos, and even the detailed preparation techniques involving food and drink in Mesopotamian high culture during the second and third millenniums BCE, as the Mesopotamians recorded them.Trade Review"An enticing new book of Ancient Mesopotamian recipes." (The Times) "Truly a wonderful read." (History Today)"

Read more less

Book SynopsisOffers a look at the delectable secrets of Mesopotamia. The author's broad perspective takes us inside the religious rites, everyday rituals, attitudes and taboos, and even the detailed preparation techniques involving food and drink in Mesopotamian high culture during the second and third millenniums BCE, as the Mesopotamians recorded them.Trade Review"An enticing new book of Ancient Mesopotamian recipes." (The Times) "Truly a wonderful read." (History Today)"

Read more less

Book SynopsisHe presided over Virginia's great political barbeques for the last half of the nineteenth century, taught the young Prince of Wales to crave mint juleps in 1859, catered to Virginia's mountain spas, and fed two generations of Richmond epicures with terrapin and turkey. This fascinating culinarian is John Dabney (1821-1900), who was born a slave, but later built an enterprising catering business. Dabney is just one of 175 influential cooks and restaurateurs profiled by David S. Shields in The Culinarians, a beautifully produced encyclopedic history of the rise of professional cooking in America from the early republic to Prohibition. Shields's concise biographies include the legendary Julien, founder in 1793 of America's first restaurant, Boston's Restorator; and Louis Diat and Oscar of the Waldorf, the men most responsible for keeping the ideal of fine dining alive between the World Wars. Though many of the gastronomic pioneers gathered here are less well known, their diverse influence

Read more less

Book SynopsisAn exploration of the natural and cultural act of eating. The author reveals how the various aspects of this phenomenon, and the customs, rituals, and taboos surrounding it, relate to universal and profound truths about the human animal and its deepest yearnings.

Read more less

Book SynopsisA light-hearted, accessible walk through botany and evolution with sex as an organizing principle: how, why, and with what results plants do it—and what role humans play as matchmakers.Trade Review"In a funny way, Ellstrand's book could be called the 'secret sex life of crop plants, ' because relatively few people know the ins and outs of avocadoes, bananas, beets, corn, or squash. Sex on the Kitchen Table will help readers understand how crop plants reproduce and why that is so significant when it comes to solving problems in agriculture. I haven't read anything quite like this before. Edifying and entertaining."--Raoul W. Adamchak, Market Gardens/CSA Coordinator, Student Farm, University of California, Davis "coauthor of "Tomorrow's Table: Organic Farming, Genetics, and the Future of Food" " "If the title of this book calls to mind the film encounter between Jack Nicholson and Jessica Lange in The Postman Always Rings Twice, you should know that the scene had many botanical predecessors. Daily you may grace your kitchen table with the products of plant sex: avocados, tomatoes, and squash betray this origin in the seeds they contain, but a cabbage has a sex life too. Ellstrand shines a spotlight on plant sex, revealing how weird it can be, how promiscuous it often is, and just how mobile plant genes are. All our food plants have wild ancestors, and where wild and crop relatives grow near each other, sex happens. It takes engineering to move genes between unrelated species but, Ellstrand argues, it's sex all the same. His message is wise-up and enjoy plant sex. I love it!"--Jonathan Silvertown, University of Edinburgh "author of "Dinner with Darwin: Food, Drink, and Evolution" "

Read more less

Book SynopsisFeasting and Fasting in Opera shows that the consumption of food and drink is an essential component of opera, both on and off stage. In this book, opera scholar Pierpaolo Polzonetti explores how convivial culture shaped the birth of opera and opera-going rituals until the mid-nineteenth century, when eating and drinking at the opera house were still common. Through analyses of convivial scenes in operas, the book also shows how the consumption of food and drink, and sharing or the refusal to do so, define characters' identity and relationships. Feasting and Fasting in Opera moves chronologically from around 1480 to the middle of the nineteenth century, when Wagner's operatic reforms banished refreshments during the performance and mandated a darkened auditorium and absorbed listening. The book focuses on questions of comedy, pleasure, embodiment, and indulgencelooking at fasting, poisoning, food disorders, body types, diet, and social, ethnic, and gender identitiesin both tragic aTrade Review”Polzonetti allows himself some nostalgia for the world we have lost, including the experience of eating at the opera, and speculates that operagoers of the past may have possessed ‘a better economy of attention’, which ‘did not include pretending to be engaged when they were not ‘." * Times Literary Supplement *"Feasting and Fasting in Opera is a highly singular book, which is to be expected given that gastromusicology—itself a highly singular term—is associated with one person and one person alone. Pierpaolo Polzonetti has set out to explore how convivial pleasures animated life on both sides of the boundary separating the stage from the world, a boundary that, as he demonstrates, was far more porous before Wagner tacked a 'no food or drink' sign to the door at Bayreuth and locked us all in the dark." * Journal of the American Musicological Society *"Producers of modern entertainments should find useful information about alternative uses of food and drinks, especially if they are considering re-introducing feasting into operatic performances. Thus, this book is for researchers in this field and for opera-buffs." * Pennsylvania Literary Journal *"Brilliant. . . [Polzonetti] demonstrates in delectable prose that food and drink–including how and when they are consumed, and situations in which an individual refrains from eating or refuses to dine with another—are central to a major Western cultural institution: opera." * The Arts Fuse *"The meat of the book is the role of food and drink in an opera’s narrative and music." * UC Davis College of Letters and Science *"Feasting and Fasting in Opera constitutes a novel and welcome link of musicology and food studies. . . Further, it reminds readers how gastronomic pleasures were once blended with the opera going experience, an infusion we might do well to reinstate." * Gastronomica *“Who knew that food and opera are, and have always been, intimately connected? With his humanistic learning, linguistic virtuosity, and trademark tasty wit, Polzonetti takes us from classical texts to cannibalism and on to Callas. Historical recipes are a bonus for readers interested in a more multi-modal experience of Polzonetti’s brilliant work.” -- Mary Hunter, Bowdoin College“Opera and feasting go splendidly together: we want to combine an evening at the opera with a good dinner, even if we are no longer allowed, as we once were, to take our refreshments during a performance. Even so, no one until now has explored the proximity of opera and food in such depth and with such illuminating insights as Pierpaolo Polzonetti. This is the book to turn to if you want to understand that we owe the birth of opera not only to the learned disputations in Renaissance academies, but also to the elaborate multi-media banqueting practices of the period. Polzonetti is attuned to the significance of what and how the audiences ate during performances until the practice was eliminated during the nineteenth century, victim of middle-class propriety. He is just as attuned to the significance of what and how was consumed by the protagonists of Italianate opera from Monteverdi through Mozart, to Verdi and Puccini. This book offers a feast as delicious as it is nutritious, but be forewarned: reading it will make you hungry.” -- Karol Berger, Stanford University“Polzonetti cleverly weaves together the history of opera with a beloved culture of delicious Italian food, and then some!” -- Francesca Zambello, Artistic and General Director of The Glimmerglass Festival and Artistic Director of the Washington National Opera“Food and the opera have certainly always gone together—before, during, and after the show. Today, eating at the opera is no longer considered respectful, but I wouldn’t be surprised if some of those restrictions are lifted in the near future. Theatergoers would be jealous of the spreads that are backstage in the dressing room areas, and even the little snacks that some performers hide in their costumes in case of an emergency. I just love this book. It’s making me hungry!” -- Nathan Gunn, co-director, Lyric Theatre at Illinois

Read more less

Book SynopsisAn acclaimed chef offers a historically informed cookbook that will change how you think about Midwestern cuisine. Celebrated chef Paul Fehribach has made his name serving up some of the most thoughtful and authentic regional southern cookingnot in the South, but in Chicago at Big Jones. But over the last several years, he has been looking to his Indiana roots in the kitchen, while digging deep into the archives to document and record the history and changing foodways of the Midwest. Fehribach is as painstaking with his historical research as he is with his culinary execution. In Midwestern Food, he focuses not only on the past and present of Midwestern foodways but on the diverse cultural migrations from the Ohio River Valley north- and westward that have informed them. Drawing on a range of little-explored sources, he traces the influence of several heritages, especially German, and debunks many culinary myths along the way. The book is also full of Fehribach's delicious recTrade Review“Deeply researched and including recipes and profiles of people who call the Midwest home, this book reads like a scholarly text and a call for the food world to recognize the Midwest as a powerhouse culinary region.” * Food and Wine, Best Food Books of 2023 *"With more than 100 recipes from across the region (some his own, others adapted from old cookbooks) and the fascinating histories behind them, including Fehribach’s family stories, Midwestern Food is part memoir, part history textbook, and lucky for us, part cookbook. . . . Though some dismiss the Midwest and its cuisine as boring, Fehribach’s book proves it’s anything but." * Bon Appetit, Best Cookbooks of 2023 *“Ambitious, personal, and deeply researched, Mr. Fehribach’s beguiling opus is sure to attract controversy, not only over what dishes he includes and excludes but also over his definition of the Midwest’s boundaries and which regions within them warrant his focus. The area is so vast and diverse that even its residents don’t always agree whether they should identify as Midwestern, but navigating this geographic and culinary opacity with a guide as knowledgeable as Mr. Fehribach is an indisputable delight. . . . [A]s an addition to the conversation of what has and will make Midwestern food important, this volume is a welcome and generous contribution.” * Wall Street Journal *"Fehribach applies his penchant for painstaking historical research and vivid recollection to his roots in Indiana, as well as broader foodways throughout the Midwest. Personal, historical, and practical, the book touches on family and regional histories, as well as recipes like Detroit-style coney sauce, sorghum-pecan sticky rolls, and pawpaw chiffon pie." * Eater, Best New Chicago Cookbooks 2023 *“Fehribach dispels dismissive notions of the Midwest as a land of just meat and potatoes, processed foods, and casseroles (although he does include recipes for some, like the Thanksgiving staple green bean casserole or a Native American twist on hotdish.) . . . Fehribach’s goal: to argue that Midwestern food, so often scoffed at or ignored, is a legitimate and valuable cuisine.” -- Daniel Hautzinger * WTTW *“In Midwestern Food, Big Jones chef Paul Fehribach digs through centuries-old cookbooks and community publications to explore Midwest culinary practices and how immigration has shaped the way people eat, and he includes recipes for the dishes he writes about.” * Chicago Magazine *“Well beyond a collection of recipes, Midwestern Food is an ambitious history of modern Midwestern foodways that developed over the past two centuries when people from many different cultures descended upon this part of the continent to create better lives for themselves.” * New City *"It’s as much a collection of recipes as it is a tour through our region’s food history. . . . By celebrating these recipes in his new book, he also wanted to dispel some of the small-minded views people might have of Midwestern cooking." * WTTW, "Chicago Tonight" *“Fehribach includes more than 100 recipes in the book. His Midwest encompasses not just home cooking, but restaurant and street food — including a regional sampling of pizza and barbecue styles and Mexican and Delta tamales — plus quintessential Midwestern condiments and cocktails, such as ranch dressing and Old Fashioneds.” * Block Club Chicago *"While the book includes more than 100 recipes, it's Fehribach's engaging essays about each dish that make this book a must-read for any food-minded Midwesterner worth his or her salt." * Cincinnati Enquirer *"Fehribach presents a master class in a cuisine that has a far-reaching popularity for its salt-of-the-earth origins and deep history. . . . Any midwesterner past or present will enjoy reading about the history of their food and discovering recipes for old favorites and lost gems; all will revel in the detail and nostalgia of Fehribach's tribute to midwestern food." * Booklist *"There are many good chefs, fewer great chefs, and then there's Paul Fehribach: Not just a fabulous chef, but a scholar, storyteller, and exemplary ambassador for the foodways of the American Midwest. Midwestern Food will be studied, referenced, cooked out of, and flat-out enjoyed for decades to come." -- Kevin Pang, America's Test Kitchen"The Midwest has long been the neglected region of American cookery. It is no longer. Midwestern Food maps the 'unknown country' with a chef’s sensitivity to local and ethnic foodways, both its country cooking—the most Eurocentric in America—and its city mélange of global cultures. From German Rye Pretzels to Ojibway Manoomin, from cornbelt cornbread to Skyline Chili, the landmark dishes appear—140 in all. Yet Fehribach does more than instruct cooks—he tells the stories—the migrations, adaptations, and creations that make the Midwestern table meaningful. Doing so, he brings the rich story of American Food closer to completion." -- David Shields, author of "The Culinarians: Lives and Careers from the First Age of American Fine Dining"“What a wonderful book. This is a dish-by-dish story of what makes the region America’s true heartland cuisine. Part memoir, a very well-researched history of classic Midwestern foods, and a first-rate cookery book, Midwestern Food is and will be the go-to Midwestern cookbook for years to come." -- Bruce Kraig, cofounder and vice president of the Culinary Historians of Northern Illinois"Chef Paul Fehribach captures our region with his newest publication, essentially a love letter entitled, Midwestern Food, which shares wonderful stories and delicious recipes, all the while folding in snippets from local chefs, farmers, bakers, and more. The book is more than a good read it’s a quintessential handbook to the heartland!" -- Colby and Megan Garrelts, owners of Rye Restaurants, Leawood and Kansas City, Kansas“What I love about this book is that here in the Midwest many of us grew up with a connection to the land, the farmers, and our grandmothers. I know I grew up cooking with my Grandma Dorothy and like so many incredible people in what is usually considered fly-over land, there is a deep and rich connection to what makes this part of the United States so comforting. In this book, you will find recipes from Chef Fehribach that give you history as well as precise execution to help make your table more like the homes we grew up in. Enjoy!” -- Gavin Kaysen, chef and founder, Soigné Hospitality Group“What the great Edna Lewis did for Southern cooking, Fehribach has surely done here for his beloved Midwest. As a child of Minnesota, who studied in Wisconsin, and lived and worked in Iowa, Michigan, and Illinois, I thought I knew all there was about our regional delicacies. Fehribach goes deeper—like a gumshoe detective with a laser focus on culinary tradition—uncovering and sharing his research like a proud blue ribbon winner at the county fair. Not only does he introduce you to forgotten dishes like Persimmon Pudding and the Horseshoe, but he also leads you by the hand, helping you recreate the dishes originally created by the German, Scandinavian, Jewish, and Polish settlers who planted roots here and made the region their home. I’ve eaten hot dish and Delta tamales and chili dozens of times, but now I want to go make them in my own kitchen, so I can teach others the lost art of the Midwestern table.” -- Steve Dolinsky, Food Reporter, NBC 5 Chicago and 13-time James Beard Award-winnerTable of ContentsIntroduction Chapter 1: On Relishes, Sweets, and Sours: Pickles and Preserves Meet the Locals: Justin Dean Chapter 2: A Country Well Lit: Cocktails Meet the Locals: Andy Hazzard Chapter 3: Baker’s Delight: Breads Meet the Locals: Titus Ruscitti Chapter 4: Of State Fairs, Tailgates, and Main Street Cafés: Sandwiches and Handheld Food Chapter 5: Please Pass the Corn: Vegetables and Sides Meet the Locals: Rob Connoley Chapter 6: Pull Up a Chair: Meat and Potatoes Meet the Locals: Marty and Will Travis Chapter 7: Burgerlandia Chapter 8: Midwestern Barbecue Chapter 9: A Pizza Tour Meet the Locals: Stephanie Hart Chapter 10: Sweets: Pies, Cakes, Cookies, and Confections Meet the Locals: Erika Allen Chapter 11: What Next, Heartland? Acknowledgments Notes Bibliography Index

Read more less

Book SynopsisMarlene Epp demonstrates that the meaning of Mennonite food lies within the multiple identities of the eater. Spanning the globe, from the nineteenth century to present day, Eating Like a Mennonite concludes that Mennonite food identities develop from adoptions, adaptations, and attitudes in diverse times and places.Trade Review“While food studies is an increasingly popular field of research, there remains a continued tendency to neglect domestic food production. Eating Like a Mennonite makes a major contribution by examining these intimate and quotidian acts of nourishment. Moreover, it is a delight to read, and made me hungry for the foods of my childhood.” Janis Thiessen, University of Winnipeg“Written in lively prose, Eating Like a Mennonite provides specific angles of entry into the broader topic of Mennonite self-identity and culture in a global context. Marlene Epp takes care to explore the foodways of Mennonites in such different regions of the world as Eastern Europe, India, China, Paraguay, Pennsylvania and Waterloo, Ontario. With each example, she traces foods prepared and packed for the journey, and how they come to represent comfort amidst discomfort, and familiarity in unfamiliar circumstances.” Nathalie Cooke, McGill University

Read more less

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

Read more less

Book SynopsisTrade Review[An] elegant, detailed history... Highly recommended. Choice Hog and Hominy provides a definitive history of the grand social forces and unforgettable personalities that have revolutionized Africa American cooking since the twilight of the Jim Crow system. -- Andrew Warnes Gastronomica Hog and Hominy contributes to understanding the important place of soul food in African American culture and of African American cuisine in the American melting pot. -- Carole Counihan Journal of American Ethnic HistoryTable of ContentsList of Illustrations Introduction 1. The Atlantic Slave Trade and the Columbian Exchange 2. Adding to my Bread and Greens 3. Hog and Hominy 4. The Great Migration 5. The Beans and Greens of Necessity 6. Eating Jim Crow 7. The Chitlin Circuit 8. The Declining Influence of Soul Food 9. Food Rebels Epilogue Notes Bibliography Index

Read more less

Trade Review[An] elegant, detailed history... Highly recommended. Choice Hog and Hominy provides a definitive history of the grand social forces and unforgettable personalities that have revolutionized Africa American cooking since the twilight of the Jim Crow system. -- Andrew Warnes Gastronomica Hog and Hominy contributes to understanding the important place of soul food in African American culture and of African American cuisine in the American melting pot. -- Carole Counihan Journal of American Ethnic HistoryTable of ContentsList of Illustrations Introduction 1. The Atlantic Slave Trade and the Columbian Exchange 2. Adding to my Bread and Greens 3. Hog and Hominy 4. The Great Migration 5. The Beans and Greens of Necessity 6. Eating Jim Crow 7. The Chitlin Circuit 8. The Declining Influence of Soul Food 9. Food Rebels Epilogue Notes Bibliography Index

Read more less

Book SynopsisA companion to Andrew F. Smith's critically acclaimed and popular Eating History: Thirty Turning Points in the Making of American Cuisine, this volume recounts the individuals, ingredients, corporations, controversies, and myriad events responsible for America's diverse and complex beverage scene. Smith revisits the country's major historical moments-colonization, the American Revolution, the Whiskey Rebellion, the temperance movement, Prohibition, and its repeal-and he tracks the growth of the American beverage industry throughout the world. The result is an intoxicating encounter with an often overlooked aspect of American culture and global influence. Americans have invented, adopted, modified, and commercialized tens of thousands of beverages-whether alcoholic or nonalcoholic, carbonated or caffeinated, warm or frozen, watery or thick, spicy or sweet. These include uncommon cocktails, varieties of coffee and milk, and such iconic creations as Welch's Grape Juice, Coca-Cola, root beTrade ReviewFull of rewarding details, each chapter of Drinking History tells a concise, compelling tale likely to inspire further, more expansive investigations. -- Evan Rail Times Literary Supplement This acts as a companion title to the author's Eating History title that was equally well-researched and well-written and well worth a read in its own right. Yum.fi Highly recommended Choice Engaging... Perfect for the college reader Register of the Kentucky Historical Society Engaging... Researchers focused on the food and beverage industry will also find a great resource in the fact-packed pages of Smith's book. Graduate Journal of Food StudiesTable of ContentsPreface Acknowledgments Prologue 1. Colonial Diversity 2. An Essential Ingredient in American Independence 3. Tea Parties 4. Tarantula Juice 5. Cider's Last Hurrah 6. The Most Popular Drink of the Day 7. Nature's Perfect Food 8. The Most Delightful and Insinuating Potations 9. Unfermented Wine 10. The Temperance Beverage 11. To Root Out a Bad Habit 12. Youth Beverages 13. Judgment of Paris 14. The Only Proper Drink for Man 15. The Coffee Experience Epilogue Notes Bibliography Index

Read more less

a huge range and FREE tracked UK delivery on ALL orders.

Read more less

Book SynopsisTracing the trans-Pacific tea trade from the eighteenth century onward, Green with Milk and Sugar shows how the interconnections between Japan and the United States have influenced the daily habits of people in both countries. Robert Hellyer explores the forgotten American penchant for Japanese green tea and how it shaped Japanese tastes.Trade Review[A] heady brew of the intertwined history of green tea in Japan, the United States and [Hellyer’s] own family . . . there is much to savor in this heavily researched study. -- Heller McAlpin * Wall Street Journal *A well-researched, elegantly written history . . . Highly recommended. -- M. D. Ericson * Choice Reviews *Master storyteller Robert Hellyer draws readers into Green with Milk and Sugar . . . The book serves as a model for those seeking to write a good history of Japan, or any region . . . An outstanding contribution in many fields. -- William Wayne Farris * Monumenta Nipponica *Robert Hellyer is meticulous in describing the relevant history of both the US and Japan of these periods, and most history buffs would enjoy his exploration of the period, through the lens of tea. -- Kristen Yee * Asian Review of Books *Who would have guessed that the American heartland had a penchant for green tea (served with milk and sugar) before World War II and that U.S. tea drinkers contributed to the ubiquity of sencha in modern Japan? This engagingly written, delightfully illustrated, and stimulating book brings a lost world of ‘teaways’ to light. -- Kristin Hoganson, author of The Heartland: An American HistoryRobert Hellyer’s book is a gem—an intriguing story that connects the United States and Japan through ‘teaways.’ It offers a fascinating entangled, trans-Pacific history of the production and consumption of Japanese green tea through the lens of intergenerational family stories, spanning over one hundred years. -- Naoko Shimazu, author of Japanese Society at War: Death, Memory, and the Russo-Japanese WarBeautifully researched and written, Green with Milk and Sugar demonstrates how important Japan has been to developing U.S. tastes and trade and global capitalism. Hellyer reveals a tremendous amount about consumption and trade in Japan and how Pacific influences can be found throughout the American continent. This book will appeal to tea lovers, historians, food scholars, and members of the tea trade. -- Erika Rappaport, author of A Thirst for Empire: How Tea Shaped the Modern WorldAn unquenchable curiosity—abetted by the author’s familial ties—drives this extraordinary story of the Japan-to-America tea trade. Equal parts business and cultural history, with a spoonful of diplomatic history mixed in, Green with Milk and Sugar reveals many surprising as well as previously unexplored effects of international commerce at both ends of the commodity chain. Altogether, a model transnational study. -- Leon Fink, author of Undoing the Liberal World Order: Democratic Ambitions and Political Realities Since World War IIDelightfully rich in eye-opening revelations, Green with Milk and Sugar spotlights aspects of the modern history of tea found in no other books on this global drink. It offers a fine example of how the study of the forgotten past can alter our perception of present tastes and places. -- Shigehisa Kuriyama, author of The Expressiveness of the Body and the Divergence of Greek and Chinese MedicineA lively history of tea and its significance in Japanese and American culture. By juxtaposing the stories of those involved in the production, marketing, and consumption of tea, Hellyer makes a clear case that the fortunes of many in Japan rested on the popularity of green tea in the American Midwest, offering a compelling reminder of the global effects of commodification and consumption. -- Abigail Markwyn * The Journal of the Gilded Age and Progressive Era *A valuable entry in the growing body of work exploring the ways our food choices are related to social trends, scientific and industrial developments, and political concerns, as well as international relations . . . It will be useful to scholars of food history and both Japanese and American studies, and it is very accessible to nonspecialists. -- Jessamyn R. Abel * Journal of Asian Studies *Hellyer skillfully interweaves the history of two countries by focusing on a product that is iconic of one and has a forgotten past in the other. . .The result is a commercial, social, and personal account of the complex ways that Americans and Japanese have long influenced one another’s everyday lives. -- Catherine L. Phipps * Journal of Japanese Studies *Hellyer's thoroughly researched account of the tea trade is as engaging a commodity history as you will find, and one that provides plenty of opportunity to rethink and connect American and Japanese history. -- Steven Ivings * H-Japan *In Green with Milk and Sugar, Hellyer tells a remarkable story, one that has not been explored in any detail elsewhere, which fundamentally alters what we know of both modern American and modern Japanese history. -- Rebecca Corbett * American Historical Review *An excellent and meticulously researched study of interest to anyone immersed in tea culture and/or trans-Pacific history -- Lillian Tsay * The Social History of Alcohol and Drugs *An excellent social history of tea production in Japan and tea consumption in the United States. * H-Soz-Kult *Table of ContentsNotes on ConventionsPrefaceIntroduction1. The Foundations of Teaways in Japan and the United States2. Tea Amid Civil Wars3. Making Japan Tea4. The Midwest: Green Tea Country5. The Black Tea Wave Hits America6. Daily Cups Defined: Black Tea in the United States, Sencha in JapanConclusionAcknowledgmentsNotesSelected BibliographyIndex

Read more less

Book Synopsis

Read more less

Book SynopsisFirst patented in 1856, baking powder sparked a classic American struggle for business supremacy. For nearly a century, brands battled to win loyal consumers for the new leavening miracle, transforming American commerce and advertising even as they touched off a chemical revolution in the world's kitchens. Linda Civitello chronicles the titanic struggle that reshaped America's diet and rewrote its recipes. Presidents and robber barons, bare-knuckle litigation and bold-faced bribery, competing formulas and ruthless pricing--Civitello shows how hundreds of companies sought market control, focusing on the big four of Rumford, Calumet, Clabber Girl, and the once-popular brand Royal. She also tells the war's untold stories, from Royal's claims that its competitors sold poison, to the Ku Klux Klan's campaign against Clabber Girl and its German Catholic owners. Exhaustively researched and rich with detail, Baking Powder Wars is the forgotten story of how a dawning industry raised Cain--and caTrade 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

Read more less

Book SynopsisWorks of Distinction, LDEI M.F.K. Fisher Prize for Excellence in Culinary Media Content, 2022 A rare woman's-eye-view of working in the professional French kitchen Though women enter France's culinary professions at higher rates than ever, men still receive the lion's share of the major awards and Michelin stars. Rachel E. Black looks at the experiences of women in Lyon to examine issues of gender inequality in France's culinary industry. Known for its female-led kitchens, Lyon provides a unique setting for understanding the gender divide, as Lyonnais women have played a major role in maintaining the city's culinary heritage and its status as a center for innovation. Voices from history combine with present-day interviews and participant observation to reveal the strategies women use to navigate male-dominated workplaces or, in many cases, avoid men in kitchens altogether. Black also charts how constraints imposed by French culture minimize the impact of #MeToo and other reform-minded Trade Review"This easily read book incorporates a rich ethnographic account of French culinary history and tradition and thereby minimizes any gaps in the author's use of outside scholarship by paying serious attention to women's lived experiences in professional kitchens. Black's book is a valuable addition to folklore scholarship, women's studies, food studies, and other related fields." --Digest"Recomended." --Choice"Rachel Black has written a fascinating account of feminine sovereignty in the bouchons of Lyon. She shares timeless examples of wisdom and strength migrating to contemporary kitchens."--Odessa Piper, James Beard Foundation Best Chef Midwest 2002 and founder of L’Etoile"Cheffes de Cuisine fills an important gap, and the book’s focus on the gendering of kitchen space makes it relevant to many current discussions and debates."--David E. Sutton, author of Secrets from the Greek Kitchen: Cooking, Skill, and Everyday Life on an Aegean Island

Read more less