Cookery Books

Book SynopsisCraft your own glass of Nuka-Cola, a bowl of BlamCo Mac & Cheese, and more with the recipes in Fallout: The Official Cookbook.Based on the irradiated delicacies of the world of Bethesda Entertainment’s Fallout, this Vault-Tec–approved cookbook provides fans of the award-winning series with recipes inspired by their favorite Fallout foods. Whip up tasty versions of the Mirelurk egg omelette, throw some deathclaw meat on the grill, and re-create BlamCo Mac & Cheese with Fallout: The Official Cookbook.

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Book Synopsis'A definitive account of what motivates talented chefs to cook with inspiration, innovation and ambition.’ – Drew Nieporent, Restaurateur: Nobu, Tribeca Grill, Batard Leading chefs from around the world offer inspiration, advice, and life lessons from both in and out of the kitchen To become a great chef or to run a top restaurant, you need to learn from those who have already been there and done it: the chefs. In this unique book, author Shari Bayer has collected the wisdom of Michelin-star celebrities, rising professionals, and restaurant owners all over the world to provide essential insider advice for all aspiring chefs and culinary business people. With wide appeal to chefs and other professionals already in the industry, foodies, and anyone who dreams of opening their own restaurant, this is one of the first books to provide real insight into and examination of the mechanisms of the culinary industry from a contemporary and holistic perspective, rather than being focused on recipes and techniques. Filled with inspirational lessons and personal anecdotes, Chefwise covers the things that are not normally taught in culinary school but are essential parts of a contemporary chef’s everyday job – from being a creative cook and inspirational leader to a savvy entrepreneur and social-media expert. A What They Don’t Teach You at Harvard Business School for the hospitality industry. Featured chefs include Massimo Bottura, Jeremy Chan, Tom Colicchio, Nina Compton, Wylie Dufresne, Suzanne Goin, Enrique Olvera, Eric Ripert, Clare Smyth, Jean-Georges Vongerichten, and Alice Waters, among others. Trade Review‘To work in hospitality for the long haul, you need sources of inspiration that go beyond menu ideas. Shari Bayer’s book [Chefwise] sets out to fill that need.’ – Plate Magazine ‘Shari Bayer has written a definitive account of what motivates talented chefs to cook with inspiration, innovation and ambition. There is a wealth of compelling information in this engaging book that will entertain and educate you.’ – Drew Nieporent, Restaurateur: Nobu, Tribeca Grill, Batard‘In Chefwise, Shari Bayer distills the thought processes of some of today's most renowned chefs to discover their motivations for creativity in the kitchen.’ – Carla Hall, Chef, Author, Television Host ‘A vibrant and inspiring collection of personal journeys that illustrate the many diverse paths to becoming a great Chef, Chefwise is essential mise en place shared by an honor roll of the best of the best.’ – Danny Meyer, Author, Setting The Table ‘Shari Bayer has gotten to know the most insightful chefs around the world… In her book Chefwise, she gets indispensable advice and wisdom from a robust roster of international talents, exploring critical topics such as leadership, work-life balance and activism.’ – Dana Cowin, Founder, Speaking Broadly‘This book gets right to the heart and soul of what it takes to thrive-- not just in the culinary world but in any field, and in life in general. It’s brimming with insights and practical wisdom for cultivating passion, purpose, skills, leadership, community and more, following the torches lit by the most successful chefs in the world. Read it and be inspired!’ – Ellie Krieger, Food Network and PBS show host, and James Beard Award winning cookbook author‘Jam-packed with words of inspiration, riveting stories of momentous success and heartbreaking failure, vulnerability and honest reflection, Chefwise is a compendium of wisdom and valuable business acumen from the world’s hardest-working and talented culinary pros. There’s much to learn on every page, not just for restaurant chefs and cooks, but for industry enthusiasts at every level, and far beyond!’ – Gail Simmons, Food Expert, TV Host and Author of Bringing It Home‘Chefwise was crafted from the perspective of a writer that has earned trust in our culinary community. This book provides real insights into the depths of what makes our industry so challenging, so rewarding, and so delicious. For all the dark clouds we may face, food and feeding provides an abundance of silver linings.’ – Michel Nischan, Chef, Author and Food Equity Advocate

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Book SynopsisAnita Mannur examines how cooking, eating, and distributing food can create new forms of kinship, intimacy, and social and political belonging for people of color, queer people, and other marginalized subjects.Trade Review“Anita Mannur’s extraordinary analyses of cooking and eating in photography, film, television, novels, blogs, and performance art creates new forms of the public in unexpected places: inside bedrooms and kitchens, alongside food trucks, and under the white tent of The Great British Bake Off. She generates in her readers a hunger for queer kinships with friends and strangers forged outside of the patriarchal domain of family life. Intimate Eating is powerful reading for Asian American studies, queer and feminist of color studies, and food studies: I want to eat every meal with this book.” -- Bakirathi Mani, author of * Unseeing Empire: Photography, Representation, South Asian America *“In this brilliant, urgent, and necessary book Anita Mannur underscores one of the central tenets of neoliberalism: the increased privatization of everyday life and attacks on the public. She vividly shows how nonnormative subjects navigate this trend, turning private spaces and practices via the culinary into ones that foster sociability, intimacy, community, and belonging. Through the provocative and timely concept of ‘intimate eating publics,’ Mannur has captured the pleasures and possibilities of publics and how they act as sites of forging radical ways of belonging.” -- Mark Padoongpatt, author of * Flavors of Empire: Food and the Making of Thai America *"[Mannur's] reflections move back and forth between a scholarly tone which at times does not recuse itself from jargon and a personal voice that is able to express raw—at times joyful, at times painful–emotions. Both styles are effective in weaving engaging arguments and developing a critical analysis of the material at hand. Mannur’s memories of family dinners and the progressive dissolution of her marriage are honest, direct, and passionate, without invalidating the rigor of her analysis. . . . In Intimate Eating, Mannur pushes us to embark on our own explorations to reassess pieces of popular culture that we may be familiar with but whose power we may not be fully aware of." -- D. Sutton * Food Anthropology *"Mannur brings an acute tongue and sensory analysis to a wide range of contemporary samplings, which in itself provides a dizzying array of the author’s scope." -- Christine R. Yano * Society for U.S. Intellectual History *Table of ContentsAcknowledgments ix Introduction 1 1. The Tiffin Box and Gendered Mobility 23 2. Cooking for One and the Gustatory Gaze 47 3. Eat, Dwell, Orient: Food Networks and Asian/American Cooking Communities 73 4. Tasting Conflict: Eating, Radical Hospitality, and Enemy Cuisine 99 5. Baking and the Intimate Eating Public 129 Epilogue 143 Notes 147 Works Cited 161 Index 171

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Book SynopsisClean is the new green! Sustainable. Organic. Minimalist. Natural. Now more than ever, people are looking to create a nontoxic home by using products that are not only effective, but good for the planet. Salt, Lemons, Vinegar, and Baking Soda puts the home’s hero ingredients front and centre, using these (and a few other) versatile items in hundreds of different combinations to clean the home and care for yourself, your family, and your pets. This handy book focuses on living simpler, stepping away from all those specific products for cleaning the oven, washing windows, polishing silver, removing stains and instead leveraging the power of a few humble but mighty ingredients in the common pantry. You can do a whole lot more with vinegar than make salad dressing! This practical book will guide you through hundreds of recipes, broken down by the area of the house, with easy instructions and explanations of the science and history behind the recipes and ingredients. Home cleaning (both indoors and outdoors), personal hygiene and grooming, pet care - this is an essential reference for all parts of your life that you will reach for again and again!

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Book SynopsisIn this unique and deeply thoughtful collection, musician Alex Bleeker (Real Estate) and food and travel journalist Luke Pyenson (formerly of Frankie Cosmos) take readers on tour with a diverse lineup of inspiring indie musicians from around the world, sharing meals and travel experiences, peeking behind the curtain at this singular and singularly misunderstood way of life.

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Book SynopsisKimchi is the newest star on the Asian culinary stage. These kimchi recipes are an appetizing way to add more vegetables with probiotics, vitamins, and enzymes to your health-conscious diet.This delicious Korean superfood is tasty in a surprisingly tangy, spicy, and pungent way! The Korean Kimchi Cookbook is the first Korean food cookbook in English to present Korean kimchi recipes in so many different forms — and to fully explain the alchemy of fermentation and its health benefits, which include healthy digestion, anti-aging results, lowered cholesterol, and a stronger immune system. The Korean Kimchi Cookbook features the extensive history and background information about Korea''s cuisine and fascinating culture. There are 82 flavorful and easy to prepare recipes organized by season including: Fresh Oyster Kimchi Swiss Chard Kimchi Fresh Ginger Pickles Traditional Cabbage Kimchi ThisTrade Review"Korean journalists Lee O-Young and Lee Kyou-Tae join forces with chef Kim Man-Jo, serving up seasonal versions of the classic Korean condiment in this vibrant and approachable collection…Kimchi lovers will certainly be rewarded by this practical and flavorful collection." --Publishers Weekly"Stunning photography brings these 78 recipes to mouth-watering life. The history and cultural context of kimchi is discussed, as well as the secrets and science of making kimchi. But the stars are of course the fabulous recipes. They range from traditional to inventive and are amazingly simple to prepare. The health benefits are, of course, a bonus." --Retailing Insight"Profusely and beautifully illustrated throughout, The Korean Kimchi Cookbook features the extensive history and background information about Korea's cuisine and fascinating culture, then goes on to showcase 78 flavorful and easy to prepare recipes organized by season…The Korean Kimchi Cookbook has been rewritten to make instructions more accessible for the home cook, with all spices, condiments, and vegetables easily found in any supermarket." --Midwest Book Review

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Book SynopsisThis in-depth journal tells the story of when noma went to Kyoto in the height of Sakura season, 2023. With our entire team of 103 extraordinarily curious individuals, we embarked on a completely new adventure to the mythical city of Kyoto. This publication offers readersfrom food enthusiasts to anyone curious about Japaninsight into noma's travels and learnings, and a guide to the remarkable city we got to call home for an entire spring. It's a loving glimpse into our experience, the dishes we created, the people we met and the journeys we undertook. Noma in Kyoto features contributions from the noma team as well as friends from around the world, including writers Adam Sachs and Robbie Swinnerton and actress Lily Collins. Before our kitchen team arrived in Kyoto to create the menu, our researchers travelled the length and breadth of Japan in search of natural wines and specialist sake brewers, master fermenters, knives by generations of artisans, tableware created by potters and cutlers, rare seaweeds and fresh produce from the cycle ofJapanese micro-seasons. We developed an extensive network of craftspeople, artisans, chefs, farmers, foragers. We hiked with monks, fished for seaweed, scoured flea markets for decor details, collectively driven by our hunger for discovery. And always, we ate and ate and ate. The results of our adventures are the beating heart of this journal, and the foundation for this guide to Kyoto and beyond. The information in NOMA IN KYOTO, everything our team saw, learned, loved, and did, would be difficult to access unless you were a local or a Japanese speaker. We explored every corner of Kyoto from mountains and temples to wineries, miso factories, noodle shops, Michelin-starred restaurants, art, ramen, and coffee. At a minimum, these pages will help you find deliciousness when you visit. But the greater hope is that they will inspire a few readers who are new to the subject to build a sustained relationship with Japan.

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Book Synopsis2023 JAMES BEARD AWARD NOMINEE FOR BAKING AND DESSERTS Just like many pandemic-driven Americans, Europeans are turning on their ovens and rediscovering their roots through baking. This collection of nearly one hundred recipes is presented with elegant yet friendly flair by Laurel Kratochvila, an American-born, boulangerie-trained baker with her own Jewish bakery and bagel shop in Berlin. Each chapter is dedicated to a certain kind of baked product—breads, brioches and enriched doughs, viennoiseries and laminated pastries, tartes and biscuits—and includes foundational recipes and time-honored techniques for dough-shaping, fermentation, seasoning, and fillings. Sprinkled throughout the book are profiles introducing readers to eleven other European bakers who are turning out delicious pastries and breads that reflect the cultural heritage of their home cities of Paris, Warsaw, Copenhagen, Madrid, London, and Lisbon. Recipes such as Baltic rye bread, toasted sesame challah, elderflower maritozzi, honey and fig tropézienne, lamb and fennel sausage rolls, soft pretzels, and spicy ginger caramel shortbreads combine Old World traditions with twenty-first century flavors. Filled with luscious photography, and suitable for bakers at every level of experience, this sophisticated yet accessible guide to home baking is crammed with centuries of European history.Trade Review“I opened New European Baking expecting a collection of great recipes, but after reading it I came away with so much more. This book is a mediation on passion, soul, and terroir, as told through the stories of the artisans and friends who've inspired Laurel in her own creative journey. Buy it for the meticulous, step-by-step sourdough instructions, craveworthy croissant tutorials, and road-trip escapism; keep it for an edible lesson in pursuing your dreams, one loaf at a time.” Adeena Sussman

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Book SynopsisA lively argument from an award-winning journalist proving that the key to reversing America’s health crisis lies in the overlooked link between nutrition and flavor: “The Dorito Effect is one of the most important health and food books I have read” (Dr. David B. Agus, New York Times bestselling author).We are in the grip of a food crisis. Obesity has become a leading cause of preventable death, after only smoking. For nearly half a century we’ve been trying to pin the blame somewhere—fat, carbs, sugar, wheat, high-fructose corn syrup. But that search has been in vain, because the food problem that’s killing us is not a nutrient problem. It’s a behavioral problem, and it’s caused by the changing flavor of the food we eat. Ever since the 1940s, with the rise of industrialized food production, we have been gradually leeching the taste out of what we grow. Simultaneously, we have taken great leaps forwardTrade Review"Illuminating and radical." * The New York Times Book Review *“Mark Schatzker’s book comes at a time when healthful eating and sustainability are increasingly on everyone’s minds. The Dorito Effect is a quick, engaging read that examines the essential role that flavor plays in the way we eat today. As a chef, I know that people want to eat delicious food, but Schatzker goes further and investigates how we engage with flavor to address the growing health crisis.” -- Daniel Boulud, Chef/Owner, The Dinex Group“Mark Schatzker has done something monumental in The Dorito Effect, he explained how the American food industry has interfered with our body's conversation with itself. The use of flavor to change this conversation is one of the major reasons for the decline in the American diet leading to major health issues. The Dorito Effect is one of the most important health and food books I have read.” -- David B. Agus, M.D., author of The End of Illness and A Short Guide to a Long Life“In The Dorito Effect Mark Schatzker explores a novel - and to my mind, key – theory to explain our increasing consumption of the low-quality food that is undermining health. Modern food production has made much of what we eat flavorless, and a multibillion dollar flavor industry has stepped in to fool our senses, leaving us unsatisfied and craving more and more. I strongly agree with his advice to go back to eating real food.” -- Dr. Andrew Weil, M.D. New York Times bestselling author of Healthy Aging"I don't know when this much science has been this fun to read. Brilliant." -- Joel Salatin, author of Folks, This Ain't Normal and farmer at Polyface Farm"After decades of conflict over sugar, carbs and fat, this extremely well researched book journeys to the heart of the food problem—flavor—and delivers the perfect solution." -- Dr. Richard Bazinet, Department of Nutritional Sciences, University of Toronto"If you want to understand why the future of healthy eating is delicious eating, read this book." -- Howard Moskowitz, inventor of Prego Extra Chunky Spaghetti Sauce and food industry legend“Mark Schatzker knows food. He is dedicated to quality and is always looking for the best ingredients. This is an important book that tells us why good food is so essential for everyone.” -- Bonnie Stern, bestselling author of HeartSmart Cooking for Family and Friends"A sobering account of humanity’s attempt to overcome modern food blandness with flavor compounds, at the expense of nutritional integrity. Schatzker's engaging chronicle of how naturally occurring food flavor is as an evolutionary tuned sensory marker of nutritional value is bound to give consumers and scientists a new perspective on judging food quality and health effects." -- Dr. Ameer Taha, Department of Food Science and Technology, UC Davis"This book is important, possibly life altering for anyone who eats!! In The Dorito Effect, Schatzker gets to the heart of where our relationship with food has gone wrong. Through lively storytelling and proficiency he points out the many issues we are facing and that the solution is right in front of us." -- Jonathan Gushue, Principal, Gushue Hospitality Inc.“Entertaining storytelling… After reading this engaging book, readers may wonder with every bite of food if what they are tasting is real.” * Kirkus Reviews *"Schatzker dishesup a 5 star serving!” * The Washington Post *

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Book SynopsisFrom Sarah Kieffer, the beloved baker behind 100 Cookies, 100 Morning Treats, and the popular Vanilla Bean Blog, here are 100 recipes for the most craveable afternoon treats.  Sarah Kieffer’s pan-banging cookie technique became a viral sensation, leading to her bestselling debut cookbook, 100 Cookies. In 2023, her 100 Morning Treats was named a Best Cookbook of the Year by Epicurious, along with landing on a slew of Best Cookbook lists from Bon Appetit, Forbes, and more. Now, it’s time for a new volume dedicated to the joy of afternoon indulgence! From one-bowl snacking cakes to bigger baking projects, here are 100 little treats to help you push past the midday slump, including: Pecan Espresso Bars Roasted Strawberry Cream Pie Kitchen Sink Crispy Treats Peanut Butter and Jelly Cake Straight-Up Yellow Snacking Cake G

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Book SynopsisTHE SUNDAY TIMES BESTSELLER'The book that every home baker - including me! - needs' - Nigella Lawson'You're always safe with Edd Kimber' - Diana Henry, The Daily TelegraphBaking recipes typically serve large groups, which is perfect for a party, a celebration or a crowd, but not when there's just one or two of you and you would rather not spend the money on making a big batch, or be faced with eating leftovers for a week. Following on from the huge success of One Tin Bakes and One Tin Bakes Easy, Great British Bake Off winner Edd Kimber's new book proves that good things really do come in small packages! It offers accessible, easy bakes that are perfect for singles, small households, students or anyone who likes to bake a lot. Primarily sweet, the recipes include cookies, cakes, tarts and bars a well as desserts and a sprinkling of savoury breads, buns and pies. The skill level is on the easier side, and equipment is kept to a minimum, so everyone can have a little of what they fancy.

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Book SynopsisNEW YORK TIMES BESTSELLER • An homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply RecipesONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, The Boston Globe, Saveur, NPR, Food & Wine, Salon, Vice, Epicurious, Publishers Weekly“This is such an important book. I savored every word and want to cook every recipe!”—Nigella Lawson, author of Cook, Eat, Repeat New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one—like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes—that he makes in his tiny New York City apartm

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Book SynopsisWhen the weather turns cold, what could be better than sitting by the fire and enjoying home-cooked food with family and friends. From comforting casseroles and bakes to seasonal snacks and warming drinks — this is the ideal cook’s companion for the winter months. Make the most of being holed up indoors and prepare some warming Snow Day Snacks. Enjoy sharing tasty treats such as Creamy Pancetta and Onion Tart or Cheddar and Cider Fondue. When it’s chilly outside, what we naturally crave is comforting food. In Cold Day Comforts you’ll find plenty of warming dishes including Spiced Pumpkin and Coconut Soup or Salmon Broccoli and Potato Gratin with Pesto. What better way to spend an icy afternoon than preparing a delicious meal to share with family and friends. Fireside Feasts is full of great ideas for winter entertaining. Try a Braised Pot Roast with Red Wine, Rosemary and Bay or Slow-cooked Lamb Shanks with Lentils. Make the most of the finest seasonal ingredients the winter has to offer and prepare healthy and satisfying Winter Salads. Choose from recipes such as Steak and Blue Cheese Salad or Roast Butternut Squash Salad with Spiced Lentils, Goat Cheese and Walnuts. Whether you enjoy a luxurious dessert or a slice of cake in front of the fire, there are plenty of delicious options to choose from in Indulgent Treats. Try Pecan Cheesecake Swirl Brownies, Arctic Roll with Vanilla and Chocolate or Brown Sugar Pavlova with Cinnamon Cream and Pomegranate. Finally, in A Cup of Cheer there are plenty of ideas for festive drinks and toddies. Relax at home with a warming Chocolate Marshmallow Melt or enjoy winter entertaining with a delicious Mulled Wine, guaranteed to make any holiday gathering a success.

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Book SynopsisBehind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist. There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story based on the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some of the pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The book offers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly. This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese.Trade ReviewForeWord Reviews- Cheese, glorious cheese. Who knew the 9,000 years of innovation, lore, history, and romance in your story? Who knew skim milk cheeses initially flourished not for diet reasons, but because they were cheaper for London’s working-classes? That higher-temperature cooking techniques contributed to the development of dry and aged cheeses? Or that economics, religion, social mores, climate, and—well, nearly anything—has influenced the evolution of cheese in all its forms, styles, tastes, shapes, and uses? Paul S. Kindstedt knows, and now, through his impeccably researched, and carefully assembled book, any cheese lover can know, too. Kindstedt’s is a book written with scholarly rigor; yet, that detail-laden precision also makes it palatable for foodies curious about how and why food choices, production, and tastes have emerged over centuries—the person jazzed to learn, for example, that ‘Grated cheese seems to have occupied a special place in Greek culture’ indicated by a wounded soldier being served ‘an elixir consisting of Pramnian wine on which (his slave) sprinkles goat’s-milk cheese, grated with a bronze grater,’ or that the seasonal movement of cows across south-central France inspired techniques for producing longer-lasting mountain cheeses. Like the range of cheeses available today, at times Cheese and Culture can be overwhelming, and the chapter on regulation reads like an alphabet soup of agency abbreviations and acronyms. But, like the veined or sharply flavored offerings on a cheese plate, one could choose to skip it and still be satiated.Library Journal- Kindstedt (food science, Univ. of Vermont) delivers an extensively researched and comprehensive history of cheese and its place in the development of Western civilization. Beginning with the ancient origins of cheese making and moving through the classical, medieval, and Renaissance periods to the modern era, the author examines the traditional cheeses that came about during each period and how they were tailored to the environment and culture of the time. Finally, he explores the friction that has developed between the United States and the European Union over issues surrounding cheese making and trade, such as protecting traditional product names, food safety regulation, and the use of new agricultural technologies such as genetically modified organisms (GMOs) and hormones. VERDICT: Incorporating archaeology, religion, and literature, this detailed, accessible history will appeal to readers who enjoy food histories.Choice- Cheese scientist Kindstedt (Univ. of Vermont) has written a lively history of cheese through an examination of the cultural environments from which specific types of cheese-making traditions were born and, in some cases, have continued to the present. Kindstedt begins as early as possible with archaeological evidence of early fresh cheese making in the Fertile Crescent and its role in pre-Christian religious ritual. He quickly moves on to the introduction of rennet in cheese making and cheese in Greek and Roman civilizations and incorporation into daily life, both mundane and sacred. The last half of the book concentrates on the European cheese-making tradition and the role of monasteries in the development of aged cheeses. Surprisingly, Kindstedt does not spend too much time discussing factory-made cheese and the move away from traditional cheese making. But he does end with a timely discussion on raw milk safety and multinational trade laws that impact traditional cheeses, as well as a brief discussion on the artisanal cheese movement. Cheese and Culture is a well-researched, concise, and valuable addition to any food history collection. Summing Up: Highly recommended. Lower-division undergraduates through graduate students; general readers."All honor and respect to Aristaious -- the Greek god who taught us to make cheese -- and to Paul Kindstedt, who in Cheese and Culture teaches us its glorious history ever since."--Rob Kaufelt, proprietor, Murray's Cheese NYC"From the Garden of Eden to the dairy industries of today, Paul S. Kindstedt unfolds the monumental story of cheese. Vast in scope, rich in detail, Cheese and Culture is a casein-inspired epic."--Eric LeMay, author of Immortal Milk"Cheese and Culture is the book both cheese professionals and cheese geeks have been waiting for. Professor Kindstedt gives us the mostly untold history of cheese and its societal import from 6500 BC to the present, answering all my cheese questions -- even the ones I didn't know I had. Cheese and Culture is the most comprehensive cheese book ever written by an American, a great addition to our collective cheese library."--Gordon Edgar, cheese buyer, Rainbow Grocery Cooperative, San Francisco, and author of Cheesemonger: A Life on the Wedge"In this painstakingly researched yet passion-laced book, Paul Kindstedt shows us how cheese, from its rudimentary beginnings to today's manufacturing, is inextricably linked to culture and, no less, to our future. Cheese and Culture is essential reading for anyone who loves cheese and, equally, cares about the future of food itself."--Laura Werlin, author, Laura Werlin's Cheese Essentials"I love this book - accessible in its prose and style with the breadth and depth of an academic work. All those interested in the role that cheesemaking has played in the development of the world we live in will come away after reading this book with context and understanding, and an intellectual appreciation of why cheese appeals to so many people at an emotional level. Paul Kindstedt has produced a seminal work in Cheese and Culture."--Mateo Kehler, cheesemaker, Jasper Hill Farm"Paul Kindstedt has fashioned a remarkable book about one of humankind's most distinctive foods. Drawing upon comprehensive evidence from archaeology to contemporary artisan cheese making, Dr. Kindstedt shapes the complex story of cheese. He examines the impact of geography and climate, religion, social status and wealth, transportation and commerce... to describe and explain the 8,500-year evolution of cheese from Neolithic humans to present-day America. From archaeologists and anthropologists and historians to cheesemakers and consumers who want to deepen their understanding and appreciation of cheese, Dr. Kindstedt's book will enlighten, entertain, and reveal the fascinating history and culture of cheese. Bravissimi e complimenti!"--Jeffrey Roberts, New England Culinary Institute, and author of The Atlas of American Artisan Cheese"Only a true scholar could weave together the complexity of history, anthropology, language, geography, religion and science to inform and enlighten our understanding of the evolution of cheese making throughout the millennia. Kindstedt, first and foremost with his discerning scientific mind, helps historians inform the heretofore mysteries in the cheese making continuum."--Catherine Donnelly, PhD, co-director, Vermont Institute for Artisan Cheese"Dr. Kindstedt's love and passion for the artisan cheese movement is inspiring. In his latest book, he has presented a beautiful and historically rich mosaic of the history of cheese on our little green planet. With reference to the past, and detailed attention paid to the present, as well as extrospection for the future, Dr. Kindstedt has created an amalgamation of artisan cheese reference, the like of which has not been attempted before."--Matt Jennings, co-owner/executive chef, Farmstead/La Laiterie, Providence, RI"This book will fascinate anyone who loves cheese. With a sweeping perspective, from the earliest prehistoric domestication of goats and sheep to the present, it chronicles how social, technological, and political developments gave rise to the vast array of cheeses we know and love."--Sandor Ellix Katz, author of The Art of Fermentation, The Revolution Will Not Be Microwaved, and Wild Fermentation"No cheese lover or cheesemaker's education will be complete without reading of the epic journey of cheese as it influences and is influenced by human civilization. Paul Kindstedt steers the reader through a vast sea of history with the steady, inspired hand and confidence of a seasoned captain of his subject. What a gift to the world of cheese!"--Gianaclis Caldwell, cheesemaker, Pholia Farm, and author of The Farmstead Creamery Advisor "Given the vast amount that's been written about cheese down the centuries, the surprising absence of a scholarly work on the history of cheese is all the more remarkable. With Cheese and Culture, noted dairy scientist and author Paul Kindstedt has admirably filled this gap to an extent that should satisfy even the most avid cheese geek."--Kate Arding, co-founder, Culture magazineTable of Contents1. Southwest Asia and the ancient origins of cheese 2. Cheese, religion, and the cradle of civilization 3. Bronze, rennet, and the ascendancy of trade 4. Greece, cheese, and the Mediterranean miracle 5. Caesar, Christ, and systematic cheese making 6. The manor, the monastery, and the age of cheese diversification 7. England, Holland, and the rise of market-driven cheese making 8. The Puritans, the factory, and the demise of traditional cheese making 9. The cultural legacy of cheese making in the Old and New Worlds

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Book SynopsisThe Art of the Restaurateur presents the compelling stories behind some of the world's best restaurants, and celebrates the complex but unsung art of the restaurateurTrade Review"Nicholas Lander is such a fluent writer in this fascinating book, The Art of the Restaurateur. His system of completing each profile with a salient restaurant point applicable to all is brilliant."—Danny Meyer"Nobu wasn't built in a day. In Nicholas Lander's gorgeous illustrated book... Drew Nieporent and 19 other proprietors reveal what it takes (pluck, creativity, Clintonian people skills) to run a top dining establishment. A must-read for restaurant lovers."—Details"...Serves as an excellent primer to the world of running a restaurant. In a world where chefs get all the attention, it's nice to see the incredibly difficult work of restaurateur get its due."—Eater National"In an age of celebrity chefs, this book turns its eye on the unsung heroes of the restaurant industry. In retelling stories of the rise of our era's most famous restaurants and the owners behind them, the book studies successes and failures of each, as well as their decisions behind such as aspects as location, design, menus, and more."—La Cucina Italiana"Most [Restaurant Hospitality] readers who read this one will likely deliver the same verdict: Finally, a book about us!"—Restaurant Hospitality"If you've ever wondered what goes into running a single stalwart or growing empire, now's your chance to learn."—The Wall Street Journal"...The book also offers food for thought on the restaurateur's art... Lander does not resort to the waspish prose that makes some other restaurant critics fun to read. But in these splendid establishments perhaps there was simply nothing to sneer at."—The Economist"So many people fantasize about starting their own restaurant and few have the slightest idea of what it takes. Meet 20 of the greats including Danny Meter and Joe Bastianich to learn the elements that make for an establishment's success and staying power. (Love the illustrations, too!)"—GOOP"...Lander offers a globe-trotting tour of gastronomic proportions. The culinary writing is restrained... Without a hint of snobbery, and an absence of interest in all things trendy... Look for valuable lessons and sound advice."—Macleans"By far one of the best books to do with food and restaurants ever... At once fascinating and entertaining." —LondonLampost.comTable of ContentsIntroduction The Accidental Restaurateur From Restaurateur to Critic The Restaurateurs Sam and Eddie Hart (UK): Fino, Barrafina, Quo Vadis Hazel Allen (UK): Ballymaloe, Ireland Mark Sainsbury (UK): Moro and The Zetter Hotel & Townhouse Drew Nieporent (US): Nobu New York Michelle Garnaut (Hong Kong, Shanghai and Beijing): M on the Bund, Glamour Bar, Capital M Russell Norman (UK): Polpo, Polpetto, Da Polpo, Spuntino and Mishkin's Gilbert Pilgram (US): Zuni Cafe, San Francisco Trevor Gulliver (UK): St John Bar & Restaurant Des McDonald (UK): Caprice Restaurants Gabriele Bertaiola (Italy): Antica Locanda Minchio Danny Meyer (US): Union Square Cafe, The Modern, Gramercy Tavern Nigel Platts-Martin (UK): Chez Bruce, The Ledbury, The Square, The Glasshouse, La Trompette Joe Bastianich (US): Babbo, Otto, Eataly, Del Posto Marie-Pierre Troisgros (France): Restaurant Troisgros Alan Yau (UK/Hong Kong): Wagamama, Busaba Eathai, Hakkasan, Sake no Hana, Cha Cha Moon, Princi Maguy Le Coze (US): Le Bernardin, New York Juli Soler (Spain): elBulli Enrico Bernardo (France): Il Vino, Paris Adam Tihany (US): designer of some of the world's best-known restaurants Neil Perry (AUS): Rockpool, Spice Temple, Rockpool Bar & Grill Life of a Restaurateur Bibliography & Cast of characters Index

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Book SynopsisJust a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.

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Book SynopsisDIY Sourdough is the essential beginner's guide to crafting simple whole grain sourdough starters, breads, snacks, and more that can be incorporated into your weekly routine. Packed with tips and tricks for consistent, nutritious, and delicious results. Table of ContentsAcknowledgmentsIntroduction How We Got into Sourdough Why Sourdough? Why Whole Grains? Why We Recommend You Stick with Organic Grains and Flours What You Need for Sourdough Flour Buying Tips and Tricks Grind Your Own Grains, Not As Hard As You Think Grain-to-Flour Conversions Home Milling Tips How Much to Mill at a Time Fineness FreshnessWhy Spelt and Other Older Grains for Sourdough Hey, Batter Batter! The Importance of Batter Consistency 1 Simple Sourdough Basics A Simple Sourdough Schedule Starters Take time How to Create Your Own Sourdough Starter Simple Step-by-Step Instructions for Whole Grain Sourdough Starter Maintaining Your Sourdough Starter Timing of Feedings and Finding Your Sourdough's Sweet Spot The Not-So-Uncommon Failed Sourdough Starter What to Do When You Need to Travel or Take a Few Days Off? The Need for a Backup Starter Waking Up Stored Starter Buying Starters Borrowing Starters Common Problems that Cause Sourdough Consternation Mold House Too Hot, House Too Cold Cross Contamination Metal and Sourdough? Too Sour Not Enough Rise 2 Breakfast English MuffinsHell Hath No Pastry Like My Wife's SconesPancakes and WafflesPancakes Zucchini Waffles French Toast 3 Lunch Breads Irish Soda Bread/English Muffin Bread Croutons Crackers Rolling Crackers Scoring Crackers Basic Crackers Beyond Basic Crackers Artisan Spelt Bread 4 Dinner Biscuits What's the Difference Between a Biscuit, Roll, Muffin, and So Many Other Baked Goods? Rolls Empanadas 5 Snacks and Special Treats Muffins Basic Muffins Blueberry Muffins Cast Iron Skillet Cinnamon Rolls Cream Cheese Frosting Cinnamon Raisin Bread Banana Bread 6 Resources and Sundry Matters Kitchen Equipment Cast Iron Glass Stoneware Measuring Equipment Grain Mills Online Resources Traditional Cooking School Cultures for Health Homemade Food Junkie About the Authors A note About the Publisher

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Book SynopsisThis beautiful volume celebrates entertaining and decorating in a meaningful and personal way, by integrating florals and artisanal handmade objects--whether it's porcelain, flatware, glassware, vases, or textiles--into tabletop designs.Gathering showcases creative tabletop ideas and styles for all seasons. These stylish interiors feature local, artisanal floral designs and handmade objects, capturing the current trend of living and decorating more mindfully and with one-of-a-kind objects.Exploring every aspect of tabletop design, with setting ideas for different seasons and situations, this volume presents tabletops in situ in a range of stylish spaces designed by the creatives and artists who live there (and sometimes who are the makers themselves). From rustic country living to urban eco-chic, what these beautiful interiors have in common is a desire to bring nature indoors and an intentional and personal approach to design.Full of inspiring tabTrade Review"In their new “Gathering: Setting the Natural Table” (Rizzoli International Publications), authors Kristen Caissie and Jessica Hundley explore ways to marry flowers and handmade objects into table designs. Photographed by Gemma and Andrew Ingalls, the table settings include ceramics with floral patterns, colors and designs inspired by nature, and natural-looking floral arrangements. 'When life gets overwhelming, I try to find my way back to my original love of flowers,' says Caissie, a floral designer at Moon Canyon, in Los Angeles." — ASSOCIATED PRESS

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Book SynopsisIn the second edition of this award-winning book, experience the city's fascinating food culture through the eyes of local artisans, restaurateurs, and streetside hawkers.

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Book SynopsisDiscover the essence of hygge as revealed by Brontë Aurell, Danish owner of London’s ScandiKitchen in this honest and thoughtful guide, featuring some of her favourite recipes. Hygge is in the zeitgeist, but what is it, how do we bring hygge into our lives and why are we so captivated with this Danish word? According to Brontë, it is really not complicated and doesn’t involve spending vast amounts of money on candles or blankets… in its purest form it is simply about appreciating life. Explained in 12 entertaining chapters interspersed with recipes, you will learn first about the origins of the word hygge and then how to embrace it. Essays include: Hygge and Happiness; Hygge and Baking; Hygge and Time; Hygge and Stress; Hygge and Soul; Hygge and Nature and Hygge and Your Home. Hygge is a completely psychological and emotional state of being. Whether it’s going for a walk or sharing a cake with friends, when you carve a pocket of time in your day to appreciate and experience the moment, hygge can be found.

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Book Synopsis'This is Rayner at his rambunctious best: upfront, full-fat, and always deliciously written.' Nigella Lawson'A sophisticated palate and a fiery, comic tongue. Jay Rayner's food writing is brilliant.' Stanley TucciWhy are gravy stains on your shirt at the dinner table to be admired? Does bacon improve everything? And is gin really the devil's work?In this rollicking collection of his hilarious columns, the award-winning writer and Observer restaurant critic Jay Rayner answers these vital questions and many, many more. They are glorious dispatches, seasoned in equal measure with both enthusiasm and bile, from decades at the very frontline of eating.'Deliciousness served up in book form.' Philippa Perry'Wonderfully funny, foodie and perfectly short.' Tom Kerridge

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Book SynopsisThis kit contains all you need to make and gift your very own chocolate owls inspired by the Harry Potter films!This set contains a food-safe silicon sheet debossed with eight chocolate owl molds, plus eight beautifully-printed gift boxes designed to look like Harry’s letter of acceptance from Hogwarts. Simply pour melted chocolate into the (washed) molds and allow the chocolate to harden in the fridge. Then pop out the owls and pop each into a pre-printed, die-cut display box also included in the kit. They make the perfect sweet treat for any Potter fan. The instructional booklet includes full step-by-step instructions for achieving the best results, plus a few bonus recipes for delicious, Harry Potter-inspired sweet treats. ICONIC FRANCHISE: Harry Potter appeals to fans of all ages EASY TO USE AND REUSABLE: The mold can be used time and time again DOWNLOADABLE PRINTABLES: Make and gift as many chocolate owls as you like with the inserts included

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Book Synopsis'A terrific nuts and bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes' ANTHONY BOURDAIN'One of the most informative, funny and transparent books about the restaurant biz ever written' BRET EASTON ELLISSous Chef takes you behind the swinging doors of a busy restaurant kitchen, putting you in chef's shoes for an intense, high-octane twenty-four hours. Follow him from the moment he opens the kitchen in the morning, as he guides you through the meticulous preparation, the camaraderie in the hours leading up to service and the adrenalin-rush as the orders start coming in. Thrilling, addictive and bursting with mouth-watering detail, Sous Chef will leave you breathless and awestruck - walking into a restaurant will never be the same again.Trade ReviewA terrific nuts and bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes -- ANTHONY BOURDAINOne of the most informative, funny and transparent books about the restaurant biz ever written -- BRET EASTON ELLISA good cook chooses ingredients carefully, just as a writer must select the right words. Michael Gibney is a word cook of the highest order and this book will leave you licking your fingers -- GARY SHTEYNGART * * author of Super Sad True Love Story * *Miraculous . . . Gibney has the soul of the poet and the stamina of a stevedore . . . Tender and profane * * New York Times Book Review * *Gibney's writing is in Anthony Bourdain's league: he puts across both the intense stress and the intense joy of cooking in a professional kitchen * * Time, 15 Best Books of 2014 * *This is excellent writing - excellent! - and it is thrilling to see a debut author who has language and story and craft so well in hand. Though I would never ask my staff to read my own book, I would happily require them to read Michael Gibney's -- GABRIELLE HAMILTON * * author of Blood, Bones and Butter * *Thrillingly crafted * * The Bookseller * *Fascinating and fun * * Boston Globe * *The pace - when you're in the thick of it - is thrilling, and the tension palpable * * Independent * *Compelling . . . a fascinating read * * Herald * *

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Book SynopsisThe quest for the perfect homemade pizza is over - national pizza chain Franco Manca reveal their iconic recipes for home cooks to recreate.With two dough recipes - their famous slow-rising sourdough and a yeast version - and over 50 topping combinations, there''s a pizza for everyone. Featuring classic Franco Manca favourites such as Margherita or Chorizo, and interesting topping combinations such as Pancetta, Caramelised Onion & Blue Cheese, there are also recipes for the more experimental cooks, such as Radicchio, Smoked Mozzarella & Pig''s Cheek cured by you at home. The soft and easily digestible crust is the perfect base for experimenting with toppings, and tips are included for making your own sauces, flavoured oils, preserving your tomatoes and curing your meat, meaning you can fully personalise your pizza.Aimed at the home cook who doesn''t have a traditional woodburning oven, the recipes have been adapted so you can make tray pizzas, fried pizzas or pizzas in an iron skillet - an ingenious substitute for the oven stone. Use either a pizza stone or a heavy baking tray and still get great results. With simple ingredients and simple steps you will improve your cooking and produce pizzas of exceptional quality.

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Book SynopsisImagine savoring three delicious, satisfying meals every day without worrying about counting calories or calculating fat grams. Now you can enjoy hundreds of combinations of tempting, flavorful breakfasts, lunches, dinners--even desserts--all for only 1200 calories a day.Every dinner contains no more than 400 calories per serving. Each breakfast and lunch contains only 350 calories per serving, and every delicious dessert contains just 100 calories per serving. All you have to do is select the meals you want to combine for any particular day.Choose from such low-calorie offerings as: Buttermilk pancakes with blueberry sauce, canadian bacon, and sliced oranges Roast beef salad with blue cheese in pitas and fresh apple slices Sliced turkey with mushroom gravy, whipped potatoes, peppered peas, and apricot halves Raspberry-kissed pears in phyllo nests Each low-calorie, low-fat recipe includes easy-tofollow instruction and fat grams per serving. M

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Book SynopsisThe West identifies four basic tastes—sour, sweet, salty, and bitter. Yet in East Asia, a fifth taste—umami—has entered the culinary lexicon. Umami is savory, complex, and wholly distinct. Combining culinary history with research into the chemistry, preparation, nutrition, and culture of food, this book encapsulates the concept of umami.Trade ReviewThe book is written in a very engaging manner, easily moving between vignettes of the latest science and mouth-watering menus and photographs. -- Gordon Shepherd, Yale University, author of Neurogastronomy Mouritsen and StyrbA|k demystify and explain in layman's terms the science of umami, including many Japanese elements that have not been explained in English before in this all-encompassing book. Along with Mouritsen's other publications Sushi and Seaweeds, Umami will be referred to time and time again. -- Yukari Sakamoto, author of Food Sake Tokyo A remarkably comprehensive account of umami taste and one in which the science is not only accurate but accessible and interesting. -- John Prescott, author of Taste Matters: Why We Like the Foods We Do In his earlier books Sushi and Seaweeds, Ole Mouritsen wove together biological, chemical, and gastronomical perspectives into rich portraits of these intriguing foods. In Umami, writing with the chef Klavs StyrbA|k, he does the same for this much celebrated yet enigmatic 'new' taste. Umami is a wide-ranging and welcome progress report on our understanding of taste and deliciousness. -- Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen This book will be your go-to umami resource. The content is cleverly layered with molecular-level explanations of how we taste alongside rich cultural perspective and beautiful recipes. With its stunning graphics, this book is eye candy. -- Amy Rowat, founder of Science & Food Biophysicist Ole Mouritsen... seamlessly meshes science and gastronomy... Nature This book, representing the fruits of a longstanding collaboration between the scientist Ole G. Mouritsen and the Danish chef Klavs Styrbaek, is richly illustrated and packed with umami-rich recipes to try at home. It should be required reading for those catering for the airlines, since umami is one of the only tatste that holds up well in the air. Times Literary Supplement An engaging read... Umami is at once a scientific treatise, cultural history, unique collection of recipes, and handsome coffee-table--or for that matter, kitchen-table--book. -- Sandra J. Ackerman American ScientistTable of ContentsAcknowledgments Prologue: How it all began What exactly is taste, and why is it important? The basic tastes: From seven to four to five and possibly many more Why do we need to be able to taste our food? There is more to it: Sensory science, taste, smell, aroma, flavor, mouthfeel, texture, and chemesthesis Is there a taste map of the tongue? Why are some foods more palatable than others? A few words about proteins, amino acids, nucleotides, nucleic acids, and enzymes Glutamic acid, glutamate, and the glutamate ion Glutamic acid and glutamate in our food How does glutamate taste, and how little is required for us to taste it? The first four: Sour, sweet, salty, and bitter The physiology and biochemistry of taste The interplay between sweet and bitter Taste receptors: This is how they work When words fail us: Descriptions of tastes The fifth taste: What is umami? Science, soup, and the search for the fifth taste Glutamic acid and glutamate What is the meaning of the word umami? From laboratory to mass production How MSG is made A little letter with a huge impact: The 'Chinese restaurant syndrome' The Japanese discover other umami substances It all starts with mother's milk Umami as a global presence Umami has won acceptance as a distinct taste And umami is still controversial... 1 + 1 = 8: Gustatory synergy Amazing interplay: Basal and synergistic umami Detecting umami synergy on the tongue and in the brain Japanese dashi: The textbook example of umami synergy The art of making Japanese dashi Nordic dashi Dashi closer to home-a Japanese soup with a Scandinavian twist Seaweeds enhance the umami in fish How to make smoked shrimp heads Many substances interact synergistically with umami A breakthrough discovery of yet another synergistic substance The interplay between glutamate and the four classic tastes A simple taste test: Umami vs. salt Umami-rich 'foie gras from the sea' Food pairing and umami Creating tastes synthetically Umami: Either as little or as much as you like Umami from the oceans: Seaweeds, fish, and shellfish Seaweeds and konbu: The mother lode of umami A world of konbu in Japan Fresh fish and shellfish Cooked fish and shellfish dishes and soups Umami and the art of killing a fish A traditional clambake: New England method, Danish ingredients Everyday umami in ancient Greece and Rome Fish sauces and fish pastes Modern garum Shellfish paste Oyster sauce Sushi and fermented fish Katsuobushi Catching katsuo to optimize umami Niboshi The hardest foodstuff in the world Kusaya Nordic variations: Horrible smells and heavenly tastes Fish roe Seven friends, The Compleat Angler, and a pike Umami from the land: Fungi and plants Umami from the plant kingdom Dried fungi Fermented soybeans Soy sauce Production of shoyu Miso Production of miso The Asian answer to cheese: Fermented soybean cakes Natto Black garlic Shojin ryori: An old tradition with a modern presence The enlightened kitchen Tomatoes Green tea Umami from land animals: Meat, eggs, and dairy products The animal kingdom delivers umami in spades Homo sapiens is a cook Preserving meats in the traditional ways Air-dried hams Salted beef: Pastrami and corned beef Bacon and sausages Dairy products Blue cheeses Aged, dried, and hard cheeses Eggs and mayonnaise Harry's creme from Harry's Bar Umami: The secret behind the humble soup stock Soup is umami Osmazome and The Physiology of Taste Amino acids in soup stocks A real find: A dashi bar The taste of a beef stock Ready-made umami Knorr and Maggi: European umami pioneers Making the most of umami MSG as a food additive Other commercial sources of umami Hydrolyzed protein Umami in a jar Yeast extract Nutritional yeast More sources of umami for vegans Ketchup Bagna cauda Worcestershire sauce Umami in a tube Twelve easy ways to add umami Quintessentially Danish: Brown gravy, medisterpolse, and beef patties Slow cooking: The secret of more umami Ratatouille and brandade This is why fast food tastes so good Green salads and raw vegetables Umami in dishes made with small fowl Cooked potatoes: Nothing could be simpler Rice and sake Beer Umami in sweets Mirin is a sweet rice wine with umami Umami and wellness Umami and MSG: Food without 'chemicals' Umami satisfies the appetite Why does umami make us feel full? The 'brain' in the stomach Umami for a sick and aging population Umami for life Epilogue: Umami has come to stay Technical and scientific details Umami and the first glutamate receptor Yet another receptor for umami Umami synergy The taste of amino acids Taste thresholds for umami Content of glutamate and 5'-ribonucleotides in different foods Bibliography Illustration credits Glossary Index The people behind the book Recipes Potato water dashi with smoked shrimp heads Monkfish liver au gratin with crabmeat and vegetables Pearled spelt, beets, and lobster Crab soup Clambake in a pot Patina de pisciculis Garum Quick-and-easy garum Smoked quick-and-easy garum Seriously old-fashioned sourdough rye bread Anchovies, grilled onions, sourdough bread, pata negra ham, and mushrooms Deep-fried eggplants with miso (nasu dengaku) White asparagus in miso with oysters, cucumber oil, and small fish Grilled shojin kabayaki: 'fried eel' made from lotus root Baked monkfish liver with raspberries and peanuts Slow-roasted sauce with tomatoes, root vegetables, and herbs Fried mullet with baked grape tomatoes, marinated sago pearls, and black garlic Mushrooms, foie gras, and mushroom essence Parmesan biscuits with bacon and yeast flakes Harry's creme Chicken bouillon Green pea soup with scallops and seaweed Dressing with nutritional yeast Eggplant gratinee with garlic, anchovies, and nutritional yeast Oysters au gratin with a crust of nutritional yeast and smoked shrimp head powder Bagna cauda Old-fashioned Danish medisterpolse Beef patties, Danish style Chicken Marengo Cassoulet Beef estofado Sicilian ratatouille Brandade with air-dried ham and green peas Three-day pizza with umami-not really a 'fast food' Quail pate Risotto Oxtails braised in wheat beer Umami sorbet with maccha and tomato White chocolate cream, black sesame seeds, Roquefort, and brioche with nutritional yeast

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Book SynopsisIncluding recipes for baking with Einkorn Wheat is the most widely grown crop on our planet, yet industrial breeders have transformed this ancient staff of life into a commodity of yield and profit—witness the increase in gluten intolerance and 'wheat belly’. Modern wheat depends on synthetic fertilizer and herbicides that damage our health, land, water, and environment. Fortunately, heritage ‘landrace' wheats that evolved over millennia in the organic fields of traditional farms do not need bio-chemical intervention to yield bountifully, are gluten-safe, have rich flavor and high nutrition. Yet the robust, majestic wheats that nourished our ancestors are on the verge of extinction. In Restoring Heritage Grains, author Eli Rogosa of the Heritage Grain Conservancy, invites readers to restore forgotten wheats such as delicious gluten-safe einkorn that nourished the first Neolithic farmers, emmer—the grain of ancient Israel, Egypt, and Rome that is perfect for pasta and flatbreads, rare durums that are drought-tolerant and high in protein, and many more little known wheat species, each of which have a lineage intertwined with the human species and that taste better than any modern wheat. Restoring Heritage Grains combines the history of grain growing and society, in-depth practical advice on landrace wheat husbandry, wheat folk traditions and mythology, and guidelines for the Neolithic diet with traditional recipes for rustic bread, pastry and beer. Discover the ancient grains that may be one of the best solutions to hunger today, and provide resilience for our future.Trade ReviewChoice- "This work is a thought-provoking polemic against industrial wheat and its negative impact on the environment and human health. Rogosa, who has conducted work in biodiversity preservation and is also a farmer, argues that heritage wheat varieties or landrace grains, such as einkorn, are more biodiverse, more healthful, easier to grow, and essential for the ecosystem. Growing these grains is covered in detail—in fact, a significant portion of the book is aimed at farmers or gardeners looking to grow landrace grains and/or wishing to troubleshoot common problems. Along with the discussion on growing the crops, the author delves into folk traditions regarding the consumption of these grains and historical recipes. In addition to her environmental argument, Rogosa is a passionate advocate for replacing modern wheat and links its development with a variety of health issues, such as the rise in celiac disease and digestive ailments. Though Rogosa is a thorough researcher and an engaging writer, the audience this book is aimed toward is likely to be the most sympathetic to her cause. This title is an engaging and stimulating work, but its narrow, mostly agricultural content makes it a peripheral purchase for academic libraries. Summing Up: Optional. All readers.” Foreword Reviews- "While wheat continues to serve as an important part of the Western diet, today’s wheat itself is radically different from that eaten in earlier centuries. It is that contradiction that Eli Rogosa explores in Restoring Heritage Grains, an interesting and informative volume about how humans have altered the world’s wheat supply. Rogosa explains how the various kinds of wheat that once flourished across Europe were gradually homogenized, from the Romans planting easy-to-maintain wheats that could quickly reinforce their supply lines, to the Soviet Union instituting a common agricultural approach throughout Eastern Europe. She also highlights the way that agribusiness has changed the wheat crop in the United States, replacing diverse ‘landrace' seeds with genetically modified crops designed to be resistant to weeds, but which likely play a role in the rapid growth of gluten allergies. Beyond diagnosing these problems, however, Rogosa presents a thorough solution. She describes the variety of wheats available, from durum to spelt to Indian wheat, highlighting the advantages of each, and explains how best to grow these heritage grains. She covers where these crops grow most effectively, and how they can be used to restore soil that is often ruined by mandates to produce mass quantities of wheat. She also explains harvesting techniques and shares personal stories of traveling to different parts of the world to speak with farmers about how they restore and protect their native landrace seeds. The text of Restoring Heritage Grains is nicely supplemented with images that visually demonstrate the diversity of these ancient grains. The book also includes a useful resources section with information about seed banks, and—perhaps best of all—a selection of recipes that make use of heritage grains. Whether of traditional cookies, pie crust, pizza, or challah, these recipes provide opportunities to practice what Rogosa preaches, and to taste the different flavors heritage wheats offer."“Eli Rogosa has delivered to us, her many fans, the long-awaited book, Restoring Heritage Grains, in which she totally blows the lid off of this historic moment in the world of bread. She not only artfully guides us through thousands of years of the history and botanical evolution of wheat but also, prophetically, shows us its very future. And now we all have access to Eli’s inner world, to the passion that has been fermenting within her for many years and now exists forever through her brilliant words.”--Peter Reinhart, educator; author of Bread Revolution“Most wheat grown worldwide today can be described as an in-bred, dwarfed, distant cousin of the genetically diverse, farmers’ landrace cereal crops of the past. Eli Rogosa argues passionately and convincingly in her book that from many perspectives, including food security and nutritional value, our landrace cereals need to be brought back from the brink of extinction. Eli illustrates the central role of cereals in human civilization as we know it, including in myth and religion and how this role has been traduced by agribusiness interests. Eli adds valuable advice and knowledge for the grower and the cook on preservation and use of our cereal crop inheritance.”--Andy Forbes, secretary, Brockwell Bake Association, London, UK“In this book, agro-anthropologist, farmer, and baker Eli Rogosa helps us rediscover ancient landrace and traditional pre-Green Revolution wheats—varieties that are more delicious, nutritious, drought-resistant, and resilient than modern wheats, and that are already organic-adapted. The author covers everything from the romantic to the practical: personal stories about finding individual plants of rare wheats in Israel; historical and anthropological information; methods for growing, harvesting, and threshing; as well as many detailed recipes. A must read for anyone who has a garden or farm and who likes good bread.”--Carol Deppe, author of The Tao of Vegetable Gardening“Restoring Heritage Grains is both poetic and practical. Eli Rogosa first tells the sad story of how the Green Revolution transformed the staff of life into a toxic-drenched monocrop. Then she shares the joyful story of her life’s work discovering, growing, distributing the seed and spreading the word about heritage grains. She makes a compelling case for heirloom landraces, the deep-rooted, diverse gene pools that coevolve with changing conditions, “people and seeds” finding ways to survive through climate challenges. Along the way, she recounts the history of wheat from the earliest human discoveries through ancient and modern Near East and European history, including the new world of the Americas. She lingers over the early millennia of matriarchy and the sacred rituals of many different peoples. Especially striking is her account of ancient Israeli practices as a sophisticated community food system based on social justice. This is a book to cherish.”--Elizabeth Henderson, author of Sharing the Harvest“Eli Rogosa has lived among the world’s few remaining peasant farmers who continue to cultivate landrace wheat seeds and traditions. She has collected and faithfully tended and multiplied their unique local varieties, learned their traditional production techniques, and recorded their special recipes. She brought them to her home in New England and crossed them to combine their qualities and adapt them to the very different climate of their new home. Now, in Restoring Heritage Grains, she shares the wealth of information that she has preserved and the flavor of the seeds that she has saved, with people in this country and around the world.”--Klaas Martens, farmer, Lakeview Organic Grain, Penn Yan, NY“This is a marvelous book, which I will read again and again over the years. Eli has woven a tapestry of fact and flavour, drawing on botanical, agricultural, nutritional, and folk information never before assembled under one cover. And she has included practical information on how to make delicious bread and beer. She has described how the first farmers were ‘evolutionary plant breeders’ and worked with nature to create the biodiverse crops we now call ‘heritage’ grains. Sadly, much of this diversity was lost as farmers abandoned their traditional crops for modern varieties, beguiled by promises of bumper yields and a ‘green revolution’ that would feed the world. Unfortunately, these yield increases have been achieved at immense environmental, social, and nutritional costs. This book is a critique of industrial agriculture, but it is also a practical manual for how to reintroduce diversity into our farming systems by growing heritage grains, and how we can help repair our spiritual relationship with the earth.”--John Letts, archaeo-botanist and farmer, Heritage Harvest Ltd., Oxford, UK“This beautiful book is unlike any other publication on wheat or grains that I have ever read. Written poetically, it is a rare mix of science, history, and culture; therefore, the book will be equally inspiring for scientists, students, farmers, seed savers, culinary experts, or just any person looking for interesting reading. With this book, Eli gives us a key to restoring our bread of life.”--Mariam Jorjadze, director, Biological Farming Association Elkana (Georgia)“Let yourself be inspired by the inflammable enthusiasm of Eli Rogosa about the diversity of ancient wheats, their historical backgrounds, and notes from her many encounters in different countries. The author brings these wheats not only into your stomach with lots of recipes, but also into your heart, which is the most important step on their way into the fields, where they can develop in our modern times into what wheat should be for humans: a well-balanced partner that can help us to cultivate our minds, our bodies, and our sentiments.”--Dr. Karl-Josef Mueller, biodynamic cereal breeder at Cereal Breeding Research, Neu Darchau, Germany“Restoring Heritage Grains offers a veritable treasure trove from the past, yet one that is very relevant for today! The book introduces truly healthier, more nutritious, beautiful, and exciting grains to cultivate in your garden and farm and to enhance your palate. Read, grow, preserve, eat, and enjoy ancient grains for a biodiversity of taste and nourishment!”--John Jeavons, author, How to Grow More Vegetables; executive director of Ecology Action“Our common cultural history goes all the way back to the very roots of civilization: the domestication of the cereals 12,000 years ago. In page after page of this book, Eli Rogosa’s profound knowledge, love, and passion for our common culinary and genetic heritage links our history with our daily bread, and fills the reader with enthusiasm to go into the field, and into the kitchen, to follow her example: Grow it, bake it, and eat it! Eli Rogosa’s quest for restoring quality bread from heritage grains is not only for the sake of your own health but to restore what unites us all, and thereby a mission of peace.”--Dr. Anders Borgen, organic wheat breeder, Denmark“Eli Rogosa deserves credit for pioneering the current return of interest in heritage grains. In a compelling and inspiring book, she retraces her own voyage of discovery into the beauty and importance of endangered grain varieties, the tragic loss of their presence in our fields and diets, and how we can participate in returning this most ancient of foods to our tables. Her wide-ranging work is a powerful reminder of the depth of our connection to the first crops cultivated by humans.”--Sylvia Davatz, Solstice Seeds

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Book SynopsisLearn all about Vietnamese cuisine and enjoy over 80 authentic recipes with this beautifully illustrated Vietnamese cookbook.Vietnamese food is fast emerging as one of the most popular of all Asian cuisines. Its emphasis on fresh herbs, raw vegetables and light seasonings makes it ideal for the health-conscious cook. This lavishly illustrated book of recipes, gathered and photographed in Vietnam, examines the historical and regional influences that have shaped the cuisine and presents a selection of classic dishes. The 84 easy-to-follow Vietnamese recipes present a diverse range of dishes from the country''s major regions—from Hanoi to Saigon, the Mekong Delta, and all the points in between. Detailed information on Vietnamese ingredients and cooking techniques make The Food of Vietnam the perfect guide for anyone interested in the cuisine of this vibrant and bountiful country, where food is a daily celebration of life.Vietnamese recipes inTrade Review"If you want to get to know a country and its people, get to know their food." --The Bloomsbury Review

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Book SynopsisThe executive pastry chef and Cake Wars judge shares more than 100 photographed recipes for everyday through special-occasion breakfast foods, offering such options as Veggie-and-Goat Cheese Frittatas, Avocado Pineapple Smoothies and On-the-Go Nutrition Bars. Illustrations.

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Book SynopsisThe story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this classic history.Trade Review"This book should be in all libraries where history and food are a concern. It gives information that is not available anywhere else. It is well written and fascinating reading." (American Reference Books Annual, 2010) "A History of Food is a concise yet massively entertaining read that looks at the earliest hunter-gatherer societies and moves on to bring readers right up to the modern day. … It goes quite well with a cup of tea and a biscuit, and dipping in anywhere will uncover something delicious." (Heritage Key, December 2009) "The reader will be amazed and fascinated by the dizzying array of details about various foods in this 700-page tome." (Choice Reviews, May 2009) "Classic text … .[Brought] up to date by including 'the latest scientific and technological discoveries' regarding the food we eat." (Contemporary Review, 2009) "This densely informed history ranges from the first bread loaves to the low-down on cauliflowers. Fab for food geeks, it's one to dip into rather than devour in one go." (Metro, December 2008) "The second edition of this dense tome is perfect for the historian on your list." (San Francisco Chronicle, December 2008) "This densely informed history ranges from the first bread loaves to the lowdown on cauliflowers. Fab for food geeks, it's one to dip into rather than devour in one go." (Metro Food Books of the Year, December 2008) "A fascinating study that starts with the era when we are all still living in trees. Scrupulously thorough and pleasingly idiosyncratic, it promises the reader many a happy hour blissfully contemplating our ancient relationship with our stomachs. And that’s as much as you can ask from any food book." (Independent, November 2008) "Forceful and challenging … A powerful, compelling and readable case against biblical literalism and fundamentalism." (Times Higher Education, November 2008) "Encyclopaedic in scope, the result is never dull … You will find it, I guarantee, unfailingly witty and comprehensively rewarding." (The Glasgow Herald, November 2008) "Scrupulously thorough and pleasingly idiosyncratic, it promises the reader many a happy hour blissfully contemplating our ancient relationship with our stomachs. And that's as much as you can ask from any food book." (The Independent, November 2008) "A fascinating, enormously impressive work which will delight not just the foodie but anyone in social history." (Tribune, November 2008) "Toussaint Samat presents not just the historical background but the cultural, religious and social impact of food. Extensively researched with quotations from a wide array of historical sources … .Some areas receive more intense scrutiny—wine for example … .A useful source for students or researchers as a strong first reference point and for anyone with a dedicated interest in food history. Recommended for larger public and academic libraries." (Library Journal, November 2008) "First published in France in 1987, the second edition of this dense tome is perfect for the historian on your list. It explores the 10,000-year-old relationship between humans and food, including facts about foie gras, the history of olive oil and the symbolism of poultry." (San Francisco Chronicle, November 2008) "A fascinating study that starts with the era when we were still living in trees (yes, really). Scrupulously thorough and pleasingly idiosyncratic, it promises the reader many a happy hour blissfully contemplating our ancient relationship with our stomachs. And that's as much as you can ask from any food book." (The Independent on Sunday, November 2008) "A fascinating, enormously impressive work which will delight not just the foodie but anyone interested in social history." (Tribune, November 2008) "This excellent guide is an exploration of man's relationship with food from the discovery of fire onwards." (The Independent, October 2008) "This book should be republished and re-titled THE History of Food. It's probably the most remarkable book on the subject I have ever had the pleasure of reading." (Mostly Food Journal, October 2008) Praise for the First Edition: "Indispensable, and an endlessly fascinating book. The view is staggering. Not a book to digest at one or several sittings. Savor it instead, one small slice at a time, accompanied by a very fine wine." (New York Times) "This book is not only impressive for the knowledge it provides, it is unique in its integration of historical anecdotes and factual data. It is a marvellous reference to a great many topics." (Raymond Blanc, Restaurateur Writer) "Quirky, encyclopaedic, and hugely entertaining. A delight." (Sunday Telegraph) "It's the best book when you are looking for very clear but interesting stories. Everything is cross-referenced to an extraordinary degree, which is great because the information given is so complex and interweaving." (The Independent) "A History of Food is a monumental work, a prodigious feat of careful scholarship, patient research and attention to detail. Full of astonishing but insufficiently known facts." (Times Higher Education Supplement)Table of ContentsForeword to the New Expanded Edition by Betty Fussell xiii Preface xv List of Illustrations xvi Acknowledgements xix Introduction 1 Part I: Collecting Gathering Hunting 9From Fire to the Pot 1 Collecting Honey 14 Honey in the Golden Age 14 A Taste of Honey 16 Honey in Legend 18 Honey in Nature and History 21 Honey-Cakes, Spice-Bread, Gingerbread 28 Mead and Sacramental Intoxication 30 2 The History of Gathering 35 The Ancient Pulses 35 The Symbolism of Beans 40 The Etymology (and Entomology) of Haricot Beans 41 The Holy War of Cassoulet 45 Soya: the Most Widely Eaten Plant in the World 46 Soya: Nutritional Facts and Figures 50 Mushrooms and Fungi 50 Roots 57 Table of Vegetable Nutrition 65 3 Hunting 66 The Great Days and the Decline of Game 66 Nutritional Facts and Figures about Game 79 Part II: Stock-breeding Arable Farming: Meat, Milk, Cereals 83The Evidence of Occupied Sites 4 The History of Meat 85 The Birth of Stock-breeding and Society 85 Table of Areas of Origin of the First Domestic Animals 88 Meat-Eating: Likes and Dislikes 89 The Horse, the Spirit of Corn 95 Fat Oxen and Prosperous Butchers 95 5 The History of Dairy Produce 103 Cheese and Curds 103 Yoghurt: Fermented Milk 108 Butter: the Cream of the Milk 109 The Symbolism of Butter 113 6 The History of Cereals 114 Cereals as Civilizers 114 The Symbolism of Wheat 117 Table of the Long March of Cereals 118 Imperialist Cereals 119 The Myth of Demeter 126 Everyday Cereals 127 Harvest Festivals 133 Strategic Cereals 134 Rice in the East 139 The Symbolism of Rice 149 Maize in the West 149 Why Maize is Called ‘I Have No More Gumbo’ 159 Why Corn-Cobs are Thin and Small 160 Zuni Legend of Maize Flour 160 From Porridge to Beer 161 The Technique of Brewing Beer 167 The History of Pasta 170 The History of Grain Spirits 176 Part III: The Three Sacramental Foods: Oil, Bread, Wine 183The Fundamental Trinity 7 The History of Oil 185 Olive Oil 185 The Dietary History of Olive Oil 187 Olive Oil in Legend and Symbolism 191 Making Olive Oil 193 Other Oils 196 Margarine 199 8 The History of Bread and Cakes 201 The Bread on the Board 201 The Symbolism of Bread and Cakes 207 Four Stages in the Development of Bread-Making 209 The Taste of Bread 210 The Technique of Bread-Making 214 Our Daily Bread 215 Special Cakes for Sundays 218 9 The History of Wine 223 From the Vine to Wine 223 Dessert Grapes 230 The Technique of Wine-Making 231 The Symbolism of Wine 233 The Legend of Dionysus 235 The Proper Use of Wine 236 Cooking with Wine 249 Wine and God 251 A Wine of Revolution 258 Part IV: The Economy of the Markets 265The Centre of the City 10 The History of Fish 268 The Fish of the Ancient World 268 A Who’s Who of Sea Fish 272 The Salmonidae: a family of aristocrats 273 Fishing in Legend 277 Extravagance and Economy in Eating Fish 277 The Symbolism of Fish 281 Uses for Less Profitable Fish 284 The Providential Nature of Salt Fish 287 Drying, Salting and Smoking Fish; an Age-Old Procedure 293 Table of the Nutritional values of Fish 294 Aquaculture and Pisciculture: Fish Farming 294 Blue Europe, or the Common Fish Market 298 From Fishing to Our Plates 301 Table of the Economic and Social Potential of a Common Fishing Zone 302 11 The History of Poultry 305 Facts about Poultry 305 Choosing Poultry 312 The Symbolism of Poultry 319 Eggs: their Uses and Customs 322 Part V: Luxury Foods 333The Revels of the Gauls 12 Treasures from the Sea 338 The History of Garum 338 The History of Caviare 339 A Who’s Who of caviare 345 How to Keep Caviare Happy 347 The History of Shellfish and Crustaceans 348 Facts about Crustaceans 356 The History of Shellfish-Farming 359 The Biology of the Oyster 366 The Biology of the Mussel 368 13 The Treasure of the Forests 369 The History of Pork and Charcuterie 369 About Ham 378 Sausages 381 The Symbolism of the Pig 384 The History of Foie Gras 385 Facts about Foie Gras 392 The Symbolism of Liver 393 The History of Truffles 394 Part VI: The Era of the Merchants 403Making a Good Profit 14 An Essential Food 414 The History of Salt 414 The Symbolism of Salt 429 The Technique of Winning Salt 430 15 Spice At Any Price 433 About Spices 433 The Secrets of Spices 437 Cinnamon 439 Pepper 441 Ginger 446 Turmeric and Cardamom 450 Cloves 453 The Great Trading Companies 458 Nutmeg and Mace 461 Chillies and Sweet Peppers 464 Aromatics and the Imagination 467 Saffron 467 Vanilla 471 Everyday Condiments and Herbs 473 Herbs 478 The Proper Use of Spices, Aromatics and Condiments 481 The Grocer’s Trade 488 Part VII: New Needs: Sugar, Chocolate, Coffee, Tea 493Gluttony and Greed for Gain 16 The Lure of Sugar 496 Rum, A Sugar Spirit 504 The Legend of Sugar 505 17 Confectionery and Preserves 507 18 Chocolate and Divinity 515 Definitions of Chocolate 519 19 Coffee and Politics 521 Coffee from the Islands 530 Coffee in Legend 532 20 Tea and Philosophy 535 Tea in Legend 543 The Symbolism of Tea 544 Part VIII: Orchards and Kitchen Gardens 547Instructions for the Garden 21 The Tradition of Fruits 558 The Symbolism of the Apple 558 Grafting 561 Dessert Apples 562 Table of Production of Apples in EC Countries, 1982–3 564 Cider and Calvados 567 Pears 572 Plums 575 Peaches 578 The Peach in Legend 581 Apricots 582 The Dietetics of Apricots 584 Cherries 584 The Dietetics of Cherries 585 Strawberries 586 Melons 590 Oranges 593 Growing and Selling Oranges 600 A Who’s Who of Oranges 602 Grapefruit 602 Figs 603 The Symbolism of Figs and The Fig Tree 607 Dates 607 Pineapples 609 Bananas 610 Avocados 612 22 The Evolution of Vegetables 620 Cabbages 622 Cauliflowers 625 Salad 626 Chicory and Endive 629 Watercress 630 Asparagus 631 Growing Asparagus 633 Artichokes 636 Tomatoes 637 23 The Potato Revolution 641 Sweet Chestnuts 645 Potatoes 646 Soufflé Potatoes 653 Part IX: Science and Conscience in the Diet 659The Hows and Whys of Quality 24 Preserving by Heat 662 Canned Sardines 668 The Technique of Canning 670 Food Preservation 671 Pasteurized Milk 673 25 Preserving by Cold 675 Quick-Freezing 677 26 The Reassurance of Dietetics 680 Vitamins 683 Chronology of Dietary Progress 684 27 A Reassuring Future 690 Notes 706 Select Bibliography of Recent English-Language Works 723 Bibliography to Original Edition 729 Index 733

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Book SynopsisFigs, fresh and dried, have become the fruit of celebrations and festivities throughout the Western world, and have been typically associated with Christmastime since the nineteenth century. In Figs: A Global History, David Sutton examines the festive and celebratory importance of figs in many countries by placing this luscious and festive fruit in its historical context. Beginning with an account of the strange biology of the fig - which is botanically not a fruit at all, but rather a cluster of ingrowing flowers - Sutton moves on to consider the Arabian origins of figs, including the possibility that the earliest fig seeds were transported from Yemen to Mesopotamia in the dung of donkeys. Proposing that the 'forbidden fruit' eaten by Adam and Eve was in fact a fig rather than an apple, this book explores the history of the fruit in fascinating detail, from the Crusaders to the wonderful fig festivals of the modern world. Including numerous recipes both sweet and savoury, and countless facts, myths and stories about the fig, such as the bizarre tale of the American fig-wasp, Figs is a fascinating account of this unique and delicious food.

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Book Synopsis100 simple, budge and basic-ingredient recipes from the bestselling and award-winning food writer and anti-poverty campaigner behind TIN CAN COOK ''A terrific resource for anyone trying to cook nutritious and tasty food on a tight budget'' Sunday Times______ Learn how to utilise cupboard staples and fresh ingredients in this accessible collection of low-budget, delicious family recipes. When Jack found themselves with a shopping budget of just 10 a week to feed themselves and their young son, they addressed the situation with immense resourcefulness and creativity by embracing their local supermarket''s ''basics'' range.They created recipe after recipe of delicious, simple and upbeat meals that were outrageously cheap, including: Vegetable Masala Curry for 30p a portion Jam Sponge reminiscent of school days for 23p a portion Onion Pasta with Parsley Trade ReviewA terrific resource for anyone trying to cook nutritious and tasty food on a tight budget * Sunday Times *A plain-speaking, practical austerity cookery guide - healthy, tasty and varied. -- Patrick Butler * The Guardian *Prepare to feel very inspired, and very hungry. * Look *A powerful new voice in British food * Observer *100 tasty, cheap-as-chips - but much healthier - recipes * Good Housekeeping *Sassy, political, and cooking amazing food on £10 a week. We need more like her. -- Xanthe Clay * The Telegraph *Packed with inexpensive, delicious ideas to feed a family for less * Woman and Home *

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Book Synopsis"Food that inspires, delights and nourishes, food that really hits the spot – this is [Shelagh] Ryan's culinary cause. She manages to balance a bit of indulgence with seasonal, satiating, healing dishes." Review of Café Kitchen, Psychologies magazine. A collection of stylish and relaxed Australian café style breakfast and brunch dishes to cook and enjoy at home. Here you’ll find a stunning repertoire of healthy and delicious breakfast and brunch recipes to inspire you, whether you are looking for something quick to prepare on a busy week day or a relaxed way to entertain at the weekend. Featuring a host of appetizing recipes from nutritious bowls of cereal to hearty baked dishes, there is a recipe here to suit every taste. Fruit, Grains & Oats features Bircher Muesli with French Berries and Honey-roast Figs with Orange Mascarpone and Toasted Almonds. Egg dishes include Baked Eggs with Chorizo, Mushrooms and Lemon Crème Fraiche and Poached-Egg-topped Smoked Haddock Fish Cakes. Breads & Breakfast Bakes to try include Banana Bread, Raspberry and Apple Muffins and Berry Friands. Satisfying hot Brunch Plates include Sautéed Mixed Mushrooms with Lemon Herbed Feta On Sourdough and Corn Fritters With Roast Tomatoes and Smashed Avocados. Homemade Preserves such as chutneys and jams elevate toast to new heights and finally ideas for delicious Drinks from Pour Over Coffee to Best-ever Bloody Mary with Pickled Celery add the finishing touch.

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Book SynopsisGet your fill of tropical cocktails with this colourful guide to the best home bars around!

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Book SynopsisWinner, 2019 James Beard Award for Best Book of the Year in WritingFinalist, 2019 IACP Award, Literary Food WritingNamed a Best Food Book of the Year by the Boston Globe, Smithsonian, BookRiot, and more Semifinalist, Goodreads Choice Awards “Thoughtful, well researched, and truly moving. Shines a light on what it means to cook and eat American food, in all its infinitely nuanced and ever-evolving glory.” —Anthony Bourdain American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country. There’s a Cambodian couple in Lowell, Massachusetts, and their efforts to re-create the flavors of their lost country. A Uyghur café in New York’s Brighton Beach serves a noodle soup that seems so very familiar and yet so very exotic—one unexpected ingredient opens a window onto an entirely unique culture. A beignet from Café du Monde in New Orleans, as potent as Proust’s madeleine, inspires a narrative that tunnels through time, back to the first Creole cooks, then forward to a Korean rice-flour hoedduck and a beignet dusted with matcha. Sixteen adventures, sixteen vibrant new chapters in the great evolving story of American cuisine. And forty recipes, created by Lee, that bring these new dishes into our own kitchens.

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