Cookery Books
Sasquatch Books Cast Iron Skillet One-Pan Meals: 75
Book SynopsisOne pan to rule them all, one meal to feed them all. The cast iron skillet is the most versatile pan in the kitchen, one that is universally beloved by home cooks and chefs alike. And there's nothing more convenient than being able to create an entire meal in one pan! Here you'll find a range of recipes for every taste and cooking skill level, organized by protein. Whether it’s a regular weeknight meal, a celebratory dinner, or a cookout in the backyard, you’ll find something to please every eater in your life. In addition, author Jackie Freeman walks you through seasoning, caring for, and cooking with your cast iron, ensuring you’ll enjoy it — and the dishes you make in it — for life. A taste of recipes inside the book: Edamame-Ginger Rice with Chicken Classic Patty Melts with Caramelized Onions and Cheddar Sesame Pork Cutlets with Warm Mustard Greens Weeknight Orzo Paella with Mussels and Chorizo Thai Green Vegetable Curry with Tofu and Rice Cakes Harissa Chickpeas with Eggs and Chard
£16.14
University of Arkansas Press Eat Like the Hogs
£36.00
WW Norton & Co Nourish & Glow: Naturally Beautifying Foods &
Book SynopsisWhat we eat directly affects our complexion and determines how we age. Diets rich in protein, healthy fats and good carbohydrates not only yield beautiful skin but also slow the aging process. With guidance from holistic health coach Jules Aron, eating for beauty is simple and pleasurable. Lavishly illustrated, Nourish and Glow lets you indulge in snacks, soups, salads and desserts you can feel good about.
£15.19
WW Norton & Co LatinIsh
Book SynopsisSavour the boundary-breaking dishes and rich tastes of Alta California, Tex-Mex, Floribbean and other quintessentially American culinary traditions
£26.09
WW Norton & Co Eat Flourish
Book SynopsisA lively and evidence-based argument that a whole food diet is essential for good mental health
£14.24
Red Lightning Books The Hot Brown: Louisville's Legendary Open-Faced
Book SynopsisThe Hot Brown Sandwich is a delicious staple of culture and heritage in Louisville, Kentucky. Originally created at its namesake the Brown Hotel, the Hot Brown began as turkey on bread covered in Mornay sauce and topped with tomato wedges and two slices of bacon, and has developed into an entire industry of fries, pizza, salads, and more. Chef Albert W. A. Schmid offers a wealth of recipes for the notorious sandwich and reveals the legends and stories that surround the dish. For example, it may have had humble beginnings as a tasty way to use up kitchen scraps, or it could have been invented to ward off hangovers—scandalous since the first Hot Browns were served during the Prohibition. Schmid treats readers to an exceptional collection of recipes for the legendary sandwich and hotel cuisine scrumptious enough to whet any appetite, including the Cold Brown (served during the summer), Chicken Chow Mein (the Brown Hotel Way), and Louisville-inspired cocktails such as the Muhammad Ali Smash.Table of ContentsForeword by Steve Coomes Preface1. The Hot Brown 2. People, Places, & Things3. Recipes4. Kentucky Hotel Cuisine
£17.59
Red Lightning Books Buckeyes: The Legendary Candy of the Midwest
Book SynopsisWhat goes better together than chocolate and peanut butter? This match made in heaven has delighted young and old alike for decades. In the Midwest, these two delicious ingredients are combined into a sweet treat named after an Ohio tree nut: the buckeye. These little round balls of peanut buttery goodness—rolled and dipped in chocolate, of course—appear on platters at fan tailgates, church potlucks, family gatherings, and on cash register displays. They have become a staple of Midwestern culture and even have their own Buckeye Candy Trail through the state of Ohio. Midwestern native, author, and food lover Cyle Young reveals the history of the buckeye tree and the stories, folklore, and superstitions that accompany the famous nut. From the buckeye's place in the presidential campaign of William Henry Harrison to Ohio State's self-proclaimed biggest football fan, Buckeyes includes fascinating tidbits and stories for any candy lover. Young also shares which stores on the trail still make the buckeye candies the traditional way—by hand. Alongside classic recipes for the candy itself and sweet treats inspired by buckeye flavors—cakes, brownies, beverages, and more—are numerous tips on how to choose your peanut butter and chocolate, the many ways to melt your chocolate, and other secrets to help you become a buckeye connoisseur.Table of Contents1. The Buckeye Candy2. History of the Buckeye Tree3. People, Places, and Things (and the Buckeye Candy)4. The "Original" Buckeye Recipe5. Recipes6. Appendix: Original Buckeye Candy Trail
£14.39
NewSouth Publishing The Oldest Foods on Earth: A History of
Book SynopsisWhy have white Australians so often rejected the delicious and nourishing foods native to our own continent – the wild rices, native fruits, meats, herbs and spices? This is one food revolution that really matters – and it will change how you look at Australia. We celebrate cultural and culinary diversity yet shun the foods that grew here before white settlers arrived. We love superfoods from remote exotic locations, yet reject those that grow in our own land. We say we revere sustainable local produce, yet ignore Australian native plants and animals that are better for the land than European ones. In this, the most important of his many books, John Newton boils down these paradoxes by arguing that if you are what you eat, we need to eat different foods. And, with the help of some amazing recipes from the likes of René Redzepi’s Noma, Peter Gilmore and Kylie Kwong, he shows that the tide is turning, and that there is a revolution happening today in Australian restaurants and beyond.Trade Review"A very forthright and informative guide to Australia’s unique native foods." – Peter Gilmore, executive chef, Quay
£16.10
Delve Publishing Modern Initiatives for Sustainable Food
Book Synopsis
£127.20
Delve Publishing Shelf-life Studies in Food Science
Book Synopsis
£139.20
Delve Publishing Introduction to Sensory Evaluation of Food
Book SynopsisPresents off-flavour as an unwanted taste, smell, or mouthfeel. This can emerge during storage or handling and frequently causes a decline in the sensory nature of food or drink. Off-flavour happens when compounds pollute a food because of chemical alterations or adulteration or through the development of microbes in a product.
£139.20
Boydell & Brewer Ltd Food, Eating and Identity in Early Medieval
Book SynopsisA fresh approach to the implications of obtaining, preparing, and consuming food, concentrating on the little-investigated routines of everyday life. Food in the Middle Ages usually evokes images of feasting, speeches, and special occasions, even though most evidence of food culture consists of fragments of ordinary things such as knives, cooking pots, and grinding stones, which are rarely mentioned by contemporary writers. This book puts daily life and its objects at the centre of the food world. It brings together archaeological and textual evidence to show how words and implements associated with food contributed to social identity at all levels of Anglo-Saxon society. It also looks at the networks which connected fields to kitchens and linked rural centres to trading sites. Fasting, redesigned field systems, and the place offish in the diet are examined in a wide-ranging, interdisciplinary inquiry into the power of food to reveal social complexity. Allen J. Frantzen is Emeritus Professor of English at Loyola University Chicago.Trade ReviewA useful overview that students of medieval history and archaeology will find a valuable resource in their studies. * TOEBI *[A] savory feast. While a scholarly treatise, minutely researched and smoothly written, it is a superb tribute to literati, a riveting account of food and eating in Anglo-Saxon culture. * STUDIES IN MEDIEVAL AND RENAISSANCE TEACHING *An excellent introduction to the topic, one enriched with a goldmine of references for further study. * MEDIEVAL ARCHAEOLOGY *This book is a bold effort to clarify the network of supply and demand and of word and speech, and to set them against the backdrop of identity. It makes an arresting contribution to an important topic. * AMERICAN HISTORICAL REVIEW *Frantzen's work is an important addition to the interdisciplinary study of the early middle ages. Part historical case study, part reflection on how to study the 'silent' subjects of history, [it] raises as many questions about objects as it can answer-making it an important methodological step towards integrating theory, material, and text into the study of the 'every day' Anglo-Saxon experience. * COMITATUS *In this work, Frantzen brings his magisterial command of literary evidence to bear on this project, and reminds his readers of some important features of the early medieval period that are often forgotten due to our traditional focus on the feasting hall and monastic refectory at the top of the social pyramid. * THE MEDIEVAL REVIEW *Table of ContentsIntroduction The symbolic world of food Food knowledge: texts, feasts, and objects Food words and Old English genres The quernstone Pots for cooking and storage Food objects in iron Food objects in wood Food officers in Handbooks of penance Laws, food, and settlement change Fasting and the Anglo-Saxon "fish-event horizon" Conclusion: Food, Eating and Identity: Anglo-Saxons at the table Works Cited
£23.74
Reaktion Books Cabbage and Caviar: A History of Food in Russia
Book SynopsisWhen people think of Russian food they generally think either of opulent luxury, signified above all by caviar, or of poverty and hunger – of cabbage and potatoes and porridge. Both of these visions have a basis in reality, but both of them are incomplete. The history of food and drink in Russia includes hunger and it includes plenty, it includes scarcity and, for some, at least, abundance. It includes dishes that came out of the northern, forested regions and ones that incorporate foods from the wider Russian Empire and later from the Soviet Union. Cabbage and Caviar places Russian food and drink in the context of Russian history, and shows off the incredible (and largely unknown) variety of Russian food.Trade Review“At a moment when Russian cuisine is ascendant—with critically acclaimed restaurants, celebrity chefs, and popular cookbooks—there is no better guide to its thousand-year history than Smith’s Cabbage and Caviar. In a book that is both erudite and accessible, Smith again shows herself to be one of the world’s foremost scholars of Russian food and drink.” -- Stephen V. Bittner, author of “Whites and Reds: A History of Wine in the Lands of Tsar and Commissar”“Smith's overview of Russia's food history, spanning several centuries, will be useful to readers encountering this topic for the first time, as well as culinary historians interested in the evolution of Russian cuisine.” -- Sharon Hudgins, author of “T-Bone Whacks and Caviar Snacks: Cooking with Two Texans in Siberia and the Russian Far East”“A sumptuous survey of twelve centuries of Russian history through the prism of food, Cabbage and Caviar offers up a brilliant account of eating, drinking, and food producing through the ages. With her analysis of the worlds of princes, peasants, townsfolk, and commissars, Smith shows how foodways both blurred and reinforced social distinctions, whether in in times of aspirational plenty or of tragic famine. A feast for the eyes as well as the culinary imagination, Smith’s book treats us to mouth-watering recipes and a vivid appreciation for the richness and diversity of Russia’s everyday life.” -- Diane P. Koenker, Director and Professor of Russian and Soviet History, University College London
£26.12
Cognella, Inc Readings on the Anthropology of Food: Cuisine,
Book SynopsisReadings on the Anthropology of Food: Cuisine, Culture, and Power provides students with a collection of articles that emphasize the close relationship between history, culture, and power in shaping the options that most people face globally in terms of the varieties of food systems. The readings critique the industrialist capitalist food system, evaluate alternative systems, and address critical themes such as GMOs, the mythology of natural food shortages, tourism, and climate change.The anthology is arranged into six units: Nationalism and Food, Work and Food, Theories of Food, Politics and Food, Tourism and Food, and Climate Change. Students read about the interplay between food and identity, child labour in the food industry, the social meanings of coffee, wine tourism, plant-based proteins, food inequality, and much more. Each unit features an editor's introduction and discussion questions to emphasize key concepts and spark lively discussion.Designed to highlight an often-overlooked aspect of our food systems--the people behind them, Readings on the Anthropology of Food is an ideal primary or supplementary textbook for courses that explore the social, cultural, and political issues related to food.
£80.25
Boydell & Brewer Ltd The Medieval Cook
Book SynopsisThe figure of the medieval cook revealed, in the context of time and circumstance. `Stylish and racy... An excellent book and a delight to read, written with panache and entirely convincing.' Professor PETER COSS, Cardiff University. This book takes us into the world of the medieval cook, from the chefs in the great medieval courts and aristocratic households catering for huge feasts, to the peasant wife attempting to feed her family from scarce resources, from cooking at street stalls to working as hired caterers for privatefunctions. It shows how they were presented in the art, literature and moral commentary of the period (valued on some grounds, despised on others), how they functioned, and how they coped with the limitations and the expectationswhich faced them in different social settings. Particular use is made of their frequent appearance in the margins of illuminated manuscript, whether as decoration, or as a teaching tool.Trade ReviewBridget Henisch has tackled an enormous subject, the cook in western Europe, and expertly marshalled evidence throughout the medieval period. * MEDIUM AEVUM *It is an attractive piece of work, beautifully illustrated, making the subject highly approachable for the general reader. [...] A useful and highly entertaining introduction to the study of the necessity and artistry of cookery in the Middle Ages. * THE RICARDIAN *This admirable book is based on a much wider field than the art of the period. It shows a remarkable range of literary and historical sources. * SPECULUM *An accessible overview of medieval culinary practice that will entertain and inform the general public. [...] The general audience will be seduced by the lively medley of cooks and kitchens the book presents. * THE MEDIEVAL REVIEW *Pour reprendre les termes du professeur Peter Cross de l'Université de Cardiff, l'ouvrage de l'historienne américaine Bridget Ann Henisch est écrit avec panache et conviction. Elle entraîne notamment le lecteur dans l'univers multiforme des cuisines médiévales. L'auteure visit aussi bien celles fonctionelles et propres de la haute aristocratie que celles souvent frustes et sales des classes socials moins élevées. * HISTOIRE ET IMAGES MEDIEVALES *Table of ContentsPreface The Cook in Context The Cottage Cook Fast Food and Fine Catering The Comforts of Home The Staging of a Feast On the Edge: the Cook in Art Select Bibliography A Selection of Medieval Recipes Suggestions for Further Reading
£27.00
Boydell & Brewer Ltd The Medieval Cook
Book SynopsisThe figure of the medieval cook revealed, in the context of time and circumstance. Stylish and racy... An excellent book and a delight to read, written with panache and entirely convincing. Professor PETER COSS, Cardiff University. This book takes us into the world of the medieval cook, from the chefs in the great medieval courts and aristocratic households catering for huge feasts, to the peasant wife attempting to feed her family from scarce resources, from cooking at street stalls to working as hired caterers for privatefunctions. It shows how they were presented in the art, literature and moral commentary of the period (valued on some grounds, despised on others), how they functioned, and how they coped with the limitations and the expectationswhich faced them in different social settings. Particular use is made of their frequent appearance in the margins of illuminated manuscript, whether as decoration, or as a teaching tool.Trade ReviewBridget Henisch has tackled an enormous subject, the cook in western Europe, and expertly marshalled evidence throughout the medieval period. * MEDIUM AEVUM *It is an attractive piece of work, beautifully illustrated, making the subject highly approachable for the general reader. [...] A useful and highly entertaining introduction to the study of the necessity and artistry of cookery in the Middle Ages. * THE RICARDIAN *This admirable book is based on a much wider field than the art of the period. It shows a remarkable range of literary and historical sources. * SPECULUM *An accessible overview of medieval culinary practice that will entertain and inform the general public. [...] The general audience will be seduced by the lively medley of cooks and kitchens the book presents. * THE MEDIEVAL REVIEW *Pour reprendre les termes du professeur Peter Cross de l'Université de Cardiff, l'ouvrage de l'historienne américaine Bridget Ann Henisch est écrit avec panache et conviction. Elle entraîne notamment le lecteur dans l'univers multiforme des cuisines médiévales. L'auteure visit aussi bien celles fonctionelles et propres de la haute aristocratie que celles souvent frustes et sales des classes socials moins élevées. * HISTOIRE ET IMAGES MEDIEVALES *
£19.99
Boydell & Brewer Ltd Food, Eating and Identity in Early Medieval
Book SynopsisA fresh approach to the implications of obtaining, preparing, and consuming food, concentrating on the little-investigated routines of everyday life. Food in the Middle Ages usually evokes images of feasting, speeches, and special occasions, even though most evidence of food culture consists of fragments of ordinary things such as knives, cooking pots, and grinding stones, which are rarely mentioned by contemporary writers. This book puts daily life and its objects at the centre of the food world. It brings together archaeological and textual evidence to show how words and implements associated with food contributed to social identity at all levels of Anglo-Saxon society. It also looks at the networks which connected fields to kitchens and linked rural centres to trading sites. Fasting, redesigned field systems, and the place offish in the diet are examined in a wide-ranging, interdisciplinary inquiry into the power of food to reveal social complexity. Allen J. Frantzen is Professor of English at Loyola University Chicago.Trade ReviewA useful overview that students of medieval history and archaeology will find a valuable resource in their studies. * TOEBI *[A] savory feast. While a scholarly treatise, minutely researched and smoothly written, it is a superb tribute to literati, a riveting account of food and eating in Anglo-Saxon culture. * STUDIES IN MEDIEVAL AND RENAISSANCE TEACHING *Professor Frantzen has made a useful and interesting contribution to the study of food in Anglo-Saxon culture. * JOURNAL OF ENGLISH AND GERMANIC PHILOLOGY *An excellent introduction to the topic, one enriched with a goldmine of references for further study. * MEDIEVAL ARCHAEOLOGY *This book is a bold effort to clarify the network of supply and demand and of word and speech, and to set them against the backdrop of identity. It makes an arresting contribution to an important topic. * AMERICAN HISTORICAL REVIEW *Frantzen's work is an important addition to the interdisciplinary study of the early middle ages. Part historical case study, part reflection on how to study the 'silent' subjects of history, [it] raises as many questions about objects as it can answer-making it an important methodological step towards integrating theory, material, and text into the study of the 'every day' Anglo-Saxon experience. * COMITATUS *In this work, Frantzen brings his magisterial command of literary evidence to bear on this project, and reminds his readers of some important features of the early medieval period that are often forgotten due to our traditional focus on the feasting hall and monastic refectory at the top of the social pyramid. * THE MEDIEVAL REVIEW *Table of ContentsIntroduction The symbolic world of food Food knowledge: texts, feasts, and objects Food words and Old English genres The quernstone Pots for cooking and storage Food objects in iron Food objects in wood Food officers in Handbooks of penance Laws, food, and settlement change Fasting and the Anglo-Saxon "fish-event horizon" Conclusion: Food, Eating and Identity: Anglo-Saxons at the table Works Cited
£80.75
Bodleian Library Ralph Ayres' Cookery Book
Book SynopsisRalph Ayres was head cook at New College in the 1770s. This book is a fascinating insight into the eighteenth-century kitchen, a period of great interest to social and culinary historians, and includes recipes for famous dishes such as Quaking Pudding, and Oxford Sausages.Trade Review"A charming and beautiful little book, fascinating as much for what he cooks as how he writes."--Juliette Rossant, Superchefblog.com "Lively. . . . The engaging presentation of the book makes up for any nutritional qualms one might experience. . . . The more self-indulgent among us will be content with musing upon the recipes, the times that produced them, and enjoying the elegant hand of their compiler."--Bloomsbury Review "This slender volume reproduces the pages of the original, interspersing them with botanical illustrations. It offers some dishes that are quite appealing: quince marmalade, raspberry jam, veal rolled with bacon into ovals and roasted on a spit 'as with larks' and gingerbread glazed with dark ale."--Florence Fabricant, New York Times
£14.99
Reaktion Books Pie: A Global History
Book SynopsisThe pie, to quote one Victorian writer, is a great human discovery which has universal estimation among all civilized eaters'. "Pie" explores the development of this most esteemed article of food, from the ancient pie, its crust inedible and used for preserving the contents, to its elevation as the highest expression of culinary art. The pie symbolizes family, celebration and ritual, and appears in literature from Chaucer to Jane Austen and in art from Monet to Hogarth. It is the most adaptable of foods, portable, nutritious and tasty, and its contents vary throughout the world, from fish to meat, from sweet to savoury, to the mysterious and sinister Old Maid' or Scrap' pie. A pie can be an economical investment for all miscellaneous savings', as Dickens called it, or a momentous and expensive work of art; it can even contain nothing but live birds, frogs or dancing girls. A celebration of the pie as well as a hugely informative history, with a selection of recipes from throughout the life of the pie, "Pie" will satisfy the appetite of anyone interested in the history of food and cookery.Trade Review'This homage to the pie is stylishly presented. Clarkson's prose is clear and informative and there are dozens of fine illustrations - photos, drawings, etchings, diagrams and reproductions of paintings - many in striking colour. All depict a pie of some sort.' - The Australian 'relate[s] many wonderful stories about pies in a book that almost gives off the savoury, buttery aroma of flaky pastry and tasty fillings ... Pie is the latest in a series of small, engaging and beautifully illustrated books ... Clarkson weaves these tales, with arch wit, into a splendid story.' - Sydney Morning Herald 'Complete with historical recipes and a good dose of humour, this book is crammed full of delicious, mouth-watering facts that will appeal to history buffs and foodies alike.' - The Chronicle, Queensland 'Clarkson's loving ode to pie is a rich, savory history of one of the world's oldest and most iconic dishes ... With enthusiasm and detailed research, Clarkson's entertaining history is a nutrient-rich meal for the mind, sure to be devoured as happily as its subject' - Publishers Weekly 'an all-encompassing look at the world of pies in all their glorious pastry history. With lesser-known facts, period photos and recipes, this book is far from just a history lesson on the origin of pies.' - British Baker magazine 'I expected this book to be a good read and it does not disappoint. It would be a great gift for any lover of food, food history or history in general. Pie: A Global History is an attractive volume and a worthwhile addition to any serious book collection.' - MostlyFood.co.uk
£15.79
Makwa Enewed Our Precious Corn: Yukwanénste
Book Synopsis
£37.46
Rutgers University Press Obsessed: The Cultural Critic’s Life in the
Book SynopsisWinner 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.Trade Review"As Julia Child once said, 'People who love to eat are always the best people' and reading this precise and passionate collection of recipes, I felt like I'd met a kindred soul. Obsessed by Elisabeth Bronfen is a magnificent spread of tastes and textures, family memories, and brilliant reflection. It also left me very hungry." -- Ann Mah * bestselling author of The Lost Vintage and Mastering the Art of French Eating *"Bronfen’s gift for sensual descriptions of food is so vivid, reading this book gave me hunger pangs. Beautifully organized according to a taxonomy of culinary practice, Obsessed is much more than a cook book, although it is that, too. It an intimate exploration of food, memory, family, food, pleasure, and culture. I loved it." -- Siri Hustvedt * author of Memories of the Future *Table of ContentsCONTENTS Introduction 1 Cold Dishes: Raw or chilled 2 The Pan: Dishes made quickly 3 All stocked up 4 The Pot: Flavors slowly develop 5 The Oven: Enveloped by dry heat 6 Delicious Disasters: What can be salvaged in the kitchen 7 Cooking for oneself Acknowledgements Bibliography Index
£32.30
Rutgers University Press Taste of Control: Food and the Filipino Colonial
Book SynopsisWinner of the 2021 Gourmand Awards, Asian Section & Culinary History Section Filipino cuisine is a delicious fusion of foreign influences, adopted and transformed into its own unique flavor. But to the Americans who came to colonize the islands in the 1890s, it was considered inferior and lacking in nutrition. Changing the food of the Philippines was part of a war on culture led by Americans as they attempted to shape the islands into a reflection of their home country.Taste of Control tells what happened when American colonizers began to influence what Filipinos ate, how they cooked, and how they perceived their national cuisine. Food historian René Alexander D. Orquiza, Jr. turns to a variety of rare archival sources to track these changing attitudes, including the letters written by American soldiers, the cosmopolitan menus prepared by Manila restaurants, and the textbooks used in local home economics classes. He also uncovers pockets of resistance to the colonial project, as Filipino cookbooks provided a defense of the nation’s traditional cuisine and culture.Through the topic of food, Taste of Control explores how, despite lasting less than fifty years, the American colonial occupation of the Philippines left psychological scars that have not yet completely healed, leading many Filipinos to believe that their traditional cooking practices, crops, and tastes were inferior. We are what we eat, and this book reveals how food culture served as a battleground over Filipino identity.Trade Review“Taste of Control is an original, ambitious project that joins a growing body of scholarship that takes food as a window into analyzing American history and culture.” -- Mark Padoongpatt * author of Flavors of Empire: Food and the Making of Thai America *“Taste of Control is a rare and refreshing example of how historians can (and must) make the past come alive with a sense of intellectual urgency and vibrancy.” -- Sarita Echavez See * author of The Filipino Primitive: Accumulation and Resistance in the American Museum *"This revealing study explores in vivid detail the ways that food and food cultures in the Philippines under U.S. colonial rule—from the colonizers’ lavish banquets to cookbooks to domestic science classes to advertisements for imported canned foods—represented a significant site where the meanings of U.S. power were articulated and contested. Tapping into fresh primary sources, it provides a new and significant culinary lens onto the making of Philippine-American colonial hierarchies of race and civilization." -- Paul A. Kramer * author of The Blood of Government: Race, Empire, the United States, and the Philippines *"That Orquiza leaves us hungering for more of these connections is a testament to the strength of his research and the urgency of his work." * Social History of Medicine *"Recommend[ed]. This book as it contains wide-ranging information on the mindset of the Americans in the colonial Philippines." * Philippine Studies: Historical and Ethnographic Viewpoints *Tip of the Tongue interview with René Alexander D. Orquiza, Jr. (Episode 128) * Tip of the Tongue podcast *Table of ContentsContents Introduction 1 First Impressions 2 Menus 3 Travel Guides 4 Cookbooks 5 Education 6 Advertisements Conclusion Acknowledgments Index
£26.99
Rutgers University Press Taste of Control: Food and the Filipino Colonial
Book SynopsisWinner of the 2021 Gourmand Awards, Asian Section & Culinary History Section Filipino cuisine is a delicious fusion of foreign influences, adopted and transformed into its own unique flavor. But to the Americans who came to colonize the islands in the 1890s, it was considered inferior and lacking in nutrition. Changing the food of the Philippines was part of a war on culture led by Americans as they attempted to shape the islands into a reflection of their home country.Taste of Control tells what happened when American colonizers began to influence what Filipinos ate, how they cooked, and how they perceived their national cuisine. Food historian René Alexander D. Orquiza, Jr. turns to a variety of rare archival sources to track these changing attitudes, including the letters written by American soldiers, the cosmopolitan menus prepared by Manila restaurants, and the textbooks used in local home economics classes. He also uncovers pockets of resistance to the colonial project, as Filipino cookbooks provided a defense of the nation’s traditional cuisine and culture.Through the topic of food, Taste of Control explores how, despite lasting less than fifty years, the American colonial occupation of the Philippines left psychological scars that have not yet completely healed, leading many Filipinos to believe that their traditional cooking practices, crops, and tastes were inferior. We are what we eat, and this book reveals how food culture served as a battleground over Filipino identity.Trade Review“Taste of Control is an original, ambitious project that joins a growing body of scholarship that takes food as a window into analyzing American history and culture.” -- Mark Padoongpatt * author of Flavors of Empire: Food and the Making of Thai America *“Taste of Control is a rare and refreshing example of how historians can (and must) make the past come alive with a sense of intellectual urgency and vibrancy.” -- Sarita Echavez See * author of The Filipino Primitive: Accumulation and Resistance in the American Museum *"This revealing study explores in vivid detail the ways that food and food cultures in the Philippines under U.S. colonial rule—from the colonizers’ lavish banquets to cookbooks to domestic science classes to advertisements for imported canned foods—represented a significant site where the meanings of U.S. power were articulated and contested. Tapping into fresh primary sources, it provides a new and significant culinary lens onto the making of Philippine-American colonial hierarchies of race and civilization." -- Paul A. Kramer * author of The Blood of Government: Race, Empire, the United States, and the Philippines *"That Orquiza leaves us hungering for more of these connections is a testament to the strength of his research and the urgency of his work." * Social History of Medicine *"Recommend[ed]. This book as it contains wide-ranging information on the mindset of the Americans in the colonial Philippines." * Philippine Studies: Historical and Ethnographic Viewpoints *Tip of the Tongue interview with René Alexander D. Orquiza, Jr. (Episode 128) * Tip of the Tongue podcast *Table of ContentsContents Introduction 1 First Impressions 2 Menus 3 Travel Guides 4 Cookbooks 5 Education 6 Advertisements Conclusion Acknowledgments Index
£107.20
Rutgers University Press Resilient Kitchens: American Immigrant Cooking in
Book Synopsis Immigrants have left their mark on the great melting pot of American cuisine, and they have continued working hard to keep America’s kitchens running, even during times of crisis like the COVID-19 pandemic. For some immigrant cooks, the pandemic brought home the lack of protection for essential workers in the American food system. For others, cooking was a way of reconnecting with homelands they could not visit during periods of lockdown. Resilient Kitchens: American Immigrant Cooking in a Time of Crisis is a stimulating collection of essays about the lives of immigrants in the United States before and during the COVID-19 pandemic, told through the lens of food. It includes a vibrant mix of perspectives from professional food writers, restaurateurs, scholars, and activists, whose stories range from emotional reflections on hardship, loss, and resilience to journalistic investigations of racism in the American food system. Each contribution is accompanied by a recipe of special importance to the author, giving readers a taste of cuisines from around the world. Every essay is accompanied by gorgeous food photography, the authors’ snapshots of pandemic life, and hand-drawn illustrations by Filipino American artist Angelo Dolojan. Trade Review"This eloquently written collection of essays takes you on a journey into the memories and foodways that sustain, bind and ground us, especially during times of adversity such as the COVID pandemic. Deeply personal and evocative, these powerful narratives are sure to resonate with everyone." -- Laila el-Haddad * coauthor of The Gaza Kitchen: A Palestinian Culinary Journey *"Resilient Kitchens collects the deeply personal accounts of immigrant chefs, writers, and scholars of how their experiences as “other” informed their use of food and cooking to stay centered during the COVID-19 pandemic. Their stories are vastly different but all bear on why food matters so much to personal identity." -- Marion Nestle * author of Slow Cooked: An Unexpected Life in Food Politics *"This illuminating, often deeply personal collection of essays and interviews gives voice to the immigrant experience during the worst public health crisis of the past century. The chefs, writers, artists, scholars, and humanitarians in this volume speak of fractures to the system -- some freshly made, some untreated from many, many years ago. But they also speak of food as a solace, a connection to home, and a way to find meaning amid the chaos." -- Tim Carman * food reporter and columnist with The Washington Post *"Resilient Kitchens: American Immigrant Cooking in a Time of Crisis beautifully details the recipes, writings, and personal stories from a collection of incredible immigrant chefs and food writers in America during the COVID-19 crisis - how they fed our communities, combated food insecurity, fostered food equity, and comforted so many of us through their deeply poignant and inspiring stories." -- Marisel Salazar * food writer, cook, host, and immigrant *Table of ContentsPreface 1 The Lost Year Reem Kassis Recipe: Malfoof (Stuffed Cabbage Rolls) 2 Quarantine Cooking in an Improvised HouseholdStephanie Jolly and Krishnendu Ray Recipe: Pasta with Shallots and White Wine 3 Duck TalesTien Nguyen Recipe: Cà Phê Sữa Đá (Iced Coffee with Condensed Milk) 4 Cooking with the Lights OffBonnie Frumkin Morales Recipe: Mom’s Chicken Kotleti 5 The Meaning of Martin YanMayukh Sen Recipe: Martin Yan’s Hot Walnut Soup 6 Pound Cake and PuriGeetika Agrawal and Fernay McPherson Recipes: Sour Cream Pound Cake and Puri 7 Teta Thursdays: Conversations on Food, Culture, and Identity during a Global PandemicAntonio Tahhan Recipe: Kousa Mahshi (Aleppan-Style Stuffed Squash) 8 The Map to MyselfSangeeta Lakhani Recipe: Murgh Makhani (Butter Chicken) 9 There Will Always Be a Seawritten by Keenan Dava, recipe by Tim Flores Recipe: Kasama Chicken Adobo 10 Food and Caring during the Times of COVID-19 on the U.S.–Mexico BorderGuillermina Gina Núñez-Mchiri Recipe: Red Chilaquiles 11 Intimate Tables: Food and Migration in a Time of CrisisPhilip Gleissner and Harry Eli Kashdan Recipes: Hefezopf / Tsoureki (German-Greek Bread) and Almond, Lemon, and Ricotta Cake for Passover AcknowledgmentsNotes on ContributorsArt CreditsIndex
£21.59
Instituto Monsa de Ediciones Food Trucks
Book SynopsisFood Trucks are something of an institution in American culture, where they have been around for more than a century, and are now becoming a regular feature in cities across the world. These days there is a huge range of gastronomic treats available, dished up out of an incredible variety of vehicles from caravans, station wagons and vans to trucks, buses... all decorated in their own distinctive and charismatic style. This superbly illustrated volume not only takes us journey around the world to discover some of the most exciting and creative food trucks in countries including Spain, France, Brazil, the USA, and Mexico. Not only are readers introduced to the gorgeous trucks themselves, but they also learn more about the design themes behind each truck, and the mouth-watering food each pop-up serves including recipes for signature dishes!
£14.39
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Surleac Eusebiu Recetas
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Forgotten Books Gedichte von Ernst Moritz Arndt Vollstndige Sammlung mit der Handschrift des Dichters aus Seinem Neunzigsten Jahr Classic Reprint
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Phaidon Press Ltd Peru Gastronomia Peru The Cookbook Spanish
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Bookvault Publishing Tummy LoveBites Recipe Book
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Bookvault Publishing The Dining Room At Home
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Bookvault Publishing Food in a Life
£20.00
Almuzara Cocina Hebrea, La
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£23.70
Cinco Tintas Pasta Man: El Arte de Elaborar Pasta Espectacular
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Lectio Ediciones Arroces
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£18.43
Difusion Centro de Publicacion y Publicaciones de Idiomas, S.L. Comimos y bebimos
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Almuzara Delicatessen
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Difusion Centro de Publicacion y Publicaciones de Idiomas, S.L. La cocina sin bla bla bla. Recetas expres
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£16.12
Penguin Random House Grupo Editorial La cata de vinos: Guía completa para conocer y
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Almuzara Eso No Estaba En Mi Libro De Historia De La
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Cinco Tintas Fermentación Casera Homemade Fermentation
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Cinco Tintas Conservar
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Penguin Random House Grupo Editorial La dieta de la longevidad: Comer bien para vivir
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£13.26
Montagud Editores Echaurren
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£276.28
Obelisco Fisiologia del Gusto
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£12.45
Ediciones Trea, S.L. Rojo y verde. Alimentación y cocinas en Marruecos
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£24.32
Obelisco Recetas Sabrosas Para Bebes y Ninos
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£17.80
