Cookery Books
BoD - Books on Demand Krups Prep Cook Das Rezeptbuch für jeden Tag
£999.99
BoD - Books on Demand Japan in Berlin
£999.99
Dorling Kindersley Verlag One
Book Synopsis
£25.46
Books on Demand Das LARP-Kochbuch: Ambiente-Küche auf Live-Rollenspielen
£17.90
Zs Verlag Der Hafer-Masterplan
Book Synopsis
£16.19
Tuttle Publishing Sushi Art Cookbook: The Complete Guide to Kazari
Book SynopsisEntertain your friends and family with sushi that looks as fantastic as it tastes!As the world's appetite for Japanese sushi continues to skyrocket, the Sushi Art Cookbook introduces readers to the art of creating sushi that looks as fantastic as it tastes! Author Ken Kawasumi--principal lecturer at the Japanese Sushi Institute--is the pioneering chef behind Kazari Maki Sushi. The designs revealed by slicing the sushi logs into delicious morsels can be understated or refined, expressive or playful--whatever suits the occasion! A sushi cookbook like no other, this guide to decorative Kazari Maki Sushi includes: Instructions on how to prepare sushi rice, ingredients, and garnishes Essential sushi rolling and pressing techniques 85 designs from simple to sophisticated Detailed color photographs, documenting step-by-step assembly Anyone can create these simple-to-sophisticated sushi recipes and designs: Chrysanthemum Bunny Clown Smiley-Face Panda Cherry Blossom Guitar Penguin Bonsai Tree Samurai and much more! Trade Review"This fun and instructive guide from Kawasumi, one of Japan's most highly acclaimed sushi chefs and a principal lecturer at the Japanese Sushi Institute, teaches home cooks to create exquisite maki and sushi that are almost too striking to eat … Kawasumi has provided an excellent guide that's perfect for those looking to step up their sushi game." --Publishers Weekly"Sushi Art Cookbook is a joy for connoisseurs to browse, and a "must-have" for anyone interested in trying their hand at creating sushi! Highly recommended." --Midwest Book Review"Everything your customers need to know is provided in well-organized form, from basic ingredients to basic tools and techniques to instructions for arranging sushi on serving platters. Great ideas for special occasions or just to impress friends!" --Retailing Insight
£15.29
Kontur Forlag Eat Your Art Out: Playful Breakfasts by Idafrosk
Book Synopsis
£17.95
Mondadori Electa Da Vittorio: Recipes from the Legendary Italian
Book SynopsisFounded in 1966 by Vittorio Cerea, Da Vittorio is today one of the most beloved restaurants in Italy. The first-ever cookbook from the Michelin three-star institution, this volume presents fifty never-before-published recipes adapted for discerning home chefs. Nestled in the foothills between Milan and Bergamo, Da Vittorio s renown lies in its artful seafood dishes and locally sourced ingredients. A blend of Italian tradition and culinary creativity, their cuisine is at once sophisticated and authentic, innovative and classic. From paccheri pasta with three different types of tomatoes and a fritto misto of fish and vegetables, to a chocolate-hazelnut cake, the recipes featured in this volume are accompanied by mouthwatering photographs and insightful anecdotes from the Cerea family.
£31.88
BIS Publishers B.V. Creative Chef Postcards
Book SynopsisA postcard book with twenty postcards: visuals about food inspired by the Creative Chef's work as an artist, food designer, and chef. Think 'MacGyver Food Solutions' and 'Make Food not War'. The Creative Chef's humor and unique way of looking at the world are presented in these cards.
£8.11
Set Margins' Publications Pei-Ying Lin: Virophilia: The 2070 Revised
Book Synopsis
£17.10
Dokument Forlag Fine Dining For Babies
Book SynopsisTake them on a culinary journey to success with Fine Dining for Babies, the cookbook that not only tantalises your baby''s taste buds but also helps pave the way to a prosperous future. Across 21 fabulous recipes, Fine Dining for Babies shows how parents can elevate their babies'' mealtimes in amusing, opulent and down-right ridiculous ways. From cooking ''Bilingual Alphabet Soup'' to improve their French ahead of Monaco to creating ''Gold Leaf PB&J Sandwiches''. Indulge in chapters like ''Weaning with Meaning'' and discover what it means to be a ''Diaper Sommelier''. Each meal comes with photos by renowned photographer Haydon Perrior, who showcases a completely new blend of luxury dining and whimsical baby utensils. Whilst child expert, and early years educator of the year, Charlotte Barry has overseen the project to guarantee maximum satisfaction for your loved one. Why settle for a mere sandbox participant when your child could be a trilingual trading prodigy with a flair for code?
£9.74
LMH Publishing Gifts From A Jamaican Kitchen
Book Synopsis
£7.46
LMH Publishing Lmh Official Dictionary Of Caribbean Exotic
Book Synopsis
£7.46
LMH Publishing Jamaican Cocktails And Mixed Drinks
Book SynopsisOver 300 Jamaican and internationally known recipes for rums, gins, vodkas, sherries, beers, brandies, whiskies and liqueuers - all classified in alphabetical order.
£999.99
LMH Publishing Jamaican Jams, Marmalades And Jellies
Book SynopsisThe first in a series of cookbooks that highlights creative and straightforward ways of utilising tropical fruits to create nutritious and delicious spreads.
£6.83
LMH Publishing Caribbean Cooking & Menu's: Revised Edition
Book Synopsis
£8.07
Monsoon Books Stir-Fried and Not Shaken: A Nostalgic Trip Down
Book Synopsis
£7.99
Nathan Hatch Fck Portion Control Food
£47.50
Clock Street Books Nordic Bites: Exploring Scandinavian Street Food
Book Synopsis
£999.99
Marick Booster 50 Kids Birthday Party Treat Recipes for Home
Book Synopsis
£24.29
Marick Booster 50 Japanese Cake Recipes for Home
£999.99
Marick Booster 50 Kid Breakfast Recipes for Home
Book Synopsis
£22.49
Marick Booster 50 World Curries You Must Try
£28.04
Marick Booster 50 Canadian Restaurant Lunch Recipes for Home
Book Synopsis
£22.49
Marick Booster 50 Worlds Best Meatballs Recipes
£24.64
Marick Booster 50 Halloween Treats
Book Synopsis
£21.74
Insight Editions DC Superman The Official Cookbook and Stand Gift
£30.00
Marick Booster 50 Italian Appetizer Recipes for Home
Book Synopsis
£21.59
Blurb La dieta Cron: scienza e pratica per dimagrire e
Book Synopsis
£36.85
£20.91
Blurb Tastes Through Time
Book Synopsis
£51.88
Insight Editions Apex Legends: The Official Cookbook
Book Synopsis
£23.20
Insight Editions Yellowstone: The Official Dutton Ranch Family
Book Synopsis
£33.99
Insight Editions The Official Westeros Cookbook and Apron Gift Set
Book Synopsis
£31.99
Crooked Lane Books Untitled Key West Mystery 15
Book Synopsis
£23.79
The University of Chicago Press The Oldest Cuisine in the World
Book SynopsisOffers a look at the delectable secrets of Mesopotamia. The author's broad perspective takes us inside the religious rites, everyday rituals, attitudes and taboos, and even the detailed preparation techniques involving food and drink in Mesopotamian high culture during the second and third millenniums BCE, as the Mesopotamians recorded them.Trade Review"An enticing new book of Ancient Mesopotamian recipes." (The Times) "Truly a wonderful read." (History Today)"
£21.85
The University of Chicago Press The Oldest Cuisine in the World
Book SynopsisOffers a look at the delectable secrets of Mesopotamia. The author's broad perspective takes us inside the religious rites, everyday rituals, attitudes and taboos, and even the detailed preparation techniques involving food and drink in Mesopotamian high culture during the second and third millenniums BCE, as the Mesopotamians recorded them.Trade Review"An enticing new book of Ancient Mesopotamian recipes." (The Times) "Truly a wonderful read." (History Today)"
£41.80
The University of Chicago Press Culinarians Lives and Careers from the First Age
Book SynopsisHe presided over Virginia's great political barbeques for the last half of the nineteenth century, taught the young Prince of Wales to crave mint juleps in 1859, catered to Virginia's mountain spas, and fed two generations of Richmond epicures with terrapin and turkey. This fascinating culinarian is John Dabney (1821-1900), who was born a slave, but later built an enterprising catering business. Dabney is just one of 175 influential cooks and restaurateurs profiled by David S. Shields in The Culinarians, a beautifully produced encyclopedic history of the rise of professional cooking in America from the early republic to Prohibition. Shields's concise biographies include the legendary Julien, founder in 1793 of America's first restaurant, Boston's Restorator; and Louis Diat and Oscar of the Waldorf, the men most responsible for keeping the ideal of fine dining alive between the World Wars. Though many of the gastronomic pioneers gathered here are less well known, their diverse influence
£39.00
University of Chicago Press The Hungry Soul Eating and the Perfecting of Our
Book SynopsisAn exploration of the natural and cultural act of eating. The author reveals how the various aspects of this phenomenon, and the customs, rituals, and taboos surrounding it, relate to universal and profound truths about the human animal and its deepest yearnings.
£27.00
The University of Chicago Press Sex on the Kitchen Table
Book SynopsisA light-hearted, accessible walk through botany and evolution with sex as an organizing principle: how, why, and with what results plants do it—and what role humans play as matchmakers.Trade Review"In a funny way, Ellstrand's book could be called the 'secret sex life of crop plants, ' because relatively few people know the ins and outs of avocadoes, bananas, beets, corn, or squash. Sex on the Kitchen Table will help readers understand how crop plants reproduce and why that is so significant when it comes to solving problems in agriculture. I haven't read anything quite like this before. Edifying and entertaining."--Raoul W. Adamchak, Market Gardens/CSA Coordinator, Student Farm, University of California, Davis "coauthor of "Tomorrow's Table: Organic Farming, Genetics, and the Future of Food" " "If the title of this book calls to mind the film encounter between Jack Nicholson and Jessica Lange in The Postman Always Rings Twice, you should know that the scene had many botanical predecessors. Daily you may grace your kitchen table with the products of plant sex: avocados, tomatoes, and squash betray this origin in the seeds they contain, but a cabbage has a sex life too. Ellstrand shines a spotlight on plant sex, revealing how weird it can be, how promiscuous it often is, and just how mobile plant genes are. All our food plants have wild ancestors, and where wild and crop relatives grow near each other, sex happens. It takes engineering to move genes between unrelated species but, Ellstrand argues, it's sex all the same. His message is wise-up and enjoy plant sex. I love it!"--Jonathan Silvertown, University of Edinburgh "author of "Dinner with Darwin: Food, Drink, and Evolution" "
£19.00
The University of Chicago Press Feasting and Fasting in Opera
Book SynopsisFeasting and Fasting in Opera shows that the consumption of food and drink is an essential component of opera, both on and off stage. In this book, opera scholar Pierpaolo Polzonetti explores how convivial culture shaped the birth of opera and opera-going rituals until the mid-nineteenth century, when eating and drinking at the opera house were still common. Through analyses of convivial scenes in operas, the book also shows how the consumption of food and drink, and sharing or the refusal to do so, define characters' identity and relationships. Feasting and Fasting in Opera moves chronologically from around 1480 to the middle of the nineteenth century, when Wagner's operatic reforms banished refreshments during the performance and mandated a darkened auditorium and absorbed listening. The book focuses on questions of comedy, pleasure, embodiment, and indulgencelooking at fasting, poisoning, food disorders, body types, diet, and social, ethnic, and gender identitiesin both tragic aTrade Review”Polzonetti allows himself some nostalgia for the world we have lost, including the experience of eating at the opera, and speculates that operagoers of the past may have possessed ‘a better economy of attention’, which ‘did not include pretending to be engaged when they were not ‘." * Times Literary Supplement *"Feasting and Fasting in Opera is a highly singular book, which is to be expected given that gastromusicology—itself a highly singular term—is associated with one person and one person alone. Pierpaolo Polzonetti has set out to explore how convivial pleasures animated life on both sides of the boundary separating the stage from the world, a boundary that, as he demonstrates, was far more porous before Wagner tacked a 'no food or drink' sign to the door at Bayreuth and locked us all in the dark." * Journal of the American Musicological Society *"Producers of modern entertainments should find useful information about alternative uses of food and drinks, especially if they are considering re-introducing feasting into operatic performances. Thus, this book is for researchers in this field and for opera-buffs." * Pennsylvania Literary Journal *"Brilliant. . . [Polzonetti] demonstrates in delectable prose that food and drink–including how and when they are consumed, and situations in which an individual refrains from eating or refuses to dine with another—are central to a major Western cultural institution: opera." * The Arts Fuse *"The meat of the book is the role of food and drink in an opera’s narrative and music." * UC Davis College of Letters and Science *"Feasting and Fasting in Opera constitutes a novel and welcome link of musicology and food studies. . . Further, it reminds readers how gastronomic pleasures were once blended with the opera going experience, an infusion we might do well to reinstate." * Gastronomica *“Who knew that food and opera are, and have always been, intimately connected? With his humanistic learning, linguistic virtuosity, and trademark tasty wit, Polzonetti takes us from classical texts to cannibalism and on to Callas. Historical recipes are a bonus for readers interested in a more multi-modal experience of Polzonetti’s brilliant work.” -- Mary Hunter, Bowdoin College“Opera and feasting go splendidly together: we want to combine an evening at the opera with a good dinner, even if we are no longer allowed, as we once were, to take our refreshments during a performance. Even so, no one until now has explored the proximity of opera and food in such depth and with such illuminating insights as Pierpaolo Polzonetti. This is the book to turn to if you want to understand that we owe the birth of opera not only to the learned disputations in Renaissance academies, but also to the elaborate multi-media banqueting practices of the period. Polzonetti is attuned to the significance of what and how the audiences ate during performances until the practice was eliminated during the nineteenth century, victim of middle-class propriety. He is just as attuned to the significance of what and how was consumed by the protagonists of Italianate opera from Monteverdi through Mozart, to Verdi and Puccini. This book offers a feast as delicious as it is nutritious, but be forewarned: reading it will make you hungry.” -- Karol Berger, Stanford University“Polzonetti cleverly weaves together the history of opera with a beloved culture of delicious Italian food, and then some!” -- Francesca Zambello, Artistic and General Director of The Glimmerglass Festival and Artistic Director of the Washington National Opera“Food and the opera have certainly always gone together—before, during, and after the show. Today, eating at the opera is no longer considered respectful, but I wouldn’t be surprised if some of those restrictions are lifted in the near future. Theatergoers would be jealous of the spreads that are backstage in the dressing room areas, and even the little snacks that some performers hide in their costumes in case of an emergency. I just love this book. It’s making me hungry!” -- Nathan Gunn, co-director, Lyric Theatre at Illinois
£38.00
The University of Chicago Press Midwestern Food
Book SynopsisAn acclaimed chef offers a historically informed cookbook that will change how you think about Midwestern cuisine. Celebrated chef Paul Fehribach has made his name serving up some of the most thoughtful and authentic regional southern cookingnot in the South, but in Chicago at Big Jones. But over the last several years, he has been looking to his Indiana roots in the kitchen, while digging deep into the archives to document and record the history and changing foodways of the Midwest. Fehribach is as painstaking with his historical research as he is with his culinary execution. In Midwestern Food, he focuses not only on the past and present of Midwestern foodways but on the diverse cultural migrations from the Ohio River Valley north- and westward that have informed them. Drawing on a range of little-explored sources, he traces the influence of several heritages, especially German, and debunks many culinary myths along the way. The book is also full of Fehribach's delicious recTrade Review“Deeply researched and including recipes and profiles of people who call the Midwest home, this book reads like a scholarly text and a call for the food world to recognize the Midwest as a powerhouse culinary region.” * Food and Wine, Best Food Books of 2023 *"With more than 100 recipes from across the region (some his own, others adapted from old cookbooks) and the fascinating histories behind them, including Fehribach’s family stories, Midwestern Food is part memoir, part history textbook, and lucky for us, part cookbook. . . . Though some dismiss the Midwest and its cuisine as boring, Fehribach’s book proves it’s anything but." * Bon Appetit, Best Cookbooks of 2023 *“Ambitious, personal, and deeply researched, Mr. Fehribach’s beguiling opus is sure to attract controversy, not only over what dishes he includes and excludes but also over his definition of the Midwest’s boundaries and which regions within them warrant his focus. The area is so vast and diverse that even its residents don’t always agree whether they should identify as Midwestern, but navigating this geographic and culinary opacity with a guide as knowledgeable as Mr. Fehribach is an indisputable delight. . . . [A]s an addition to the conversation of what has and will make Midwestern food important, this volume is a welcome and generous contribution.” * Wall Street Journal *"Fehribach applies his penchant for painstaking historical research and vivid recollection to his roots in Indiana, as well as broader foodways throughout the Midwest. Personal, historical, and practical, the book touches on family and regional histories, as well as recipes like Detroit-style coney sauce, sorghum-pecan sticky rolls, and pawpaw chiffon pie." * Eater, Best New Chicago Cookbooks 2023 *“Fehribach dispels dismissive notions of the Midwest as a land of just meat and potatoes, processed foods, and casseroles (although he does include recipes for some, like the Thanksgiving staple green bean casserole or a Native American twist on hotdish.) . . . Fehribach’s goal: to argue that Midwestern food, so often scoffed at or ignored, is a legitimate and valuable cuisine.” -- Daniel Hautzinger * WTTW *“In Midwestern Food, Big Jones chef Paul Fehribach digs through centuries-old cookbooks and community publications to explore Midwest culinary practices and how immigration has shaped the way people eat, and he includes recipes for the dishes he writes about.” * Chicago Magazine *“Well beyond a collection of recipes, Midwestern Food is an ambitious history of modern Midwestern foodways that developed over the past two centuries when people from many different cultures descended upon this part of the continent to create better lives for themselves.” * New City *"It’s as much a collection of recipes as it is a tour through our region’s food history. . . . By celebrating these recipes in his new book, he also wanted to dispel some of the small-minded views people might have of Midwestern cooking." * WTTW, "Chicago Tonight" *“Fehribach includes more than 100 recipes in the book. His Midwest encompasses not just home cooking, but restaurant and street food — including a regional sampling of pizza and barbecue styles and Mexican and Delta tamales — plus quintessential Midwestern condiments and cocktails, such as ranch dressing and Old Fashioneds.” * Block Club Chicago *"While the book includes more than 100 recipes, it's Fehribach's engaging essays about each dish that make this book a must-read for any food-minded Midwesterner worth his or her salt." * Cincinnati Enquirer *"Fehribach presents a master class in a cuisine that has a far-reaching popularity for its salt-of-the-earth origins and deep history. . . . Any midwesterner past or present will enjoy reading about the history of their food and discovering recipes for old favorites and lost gems; all will revel in the detail and nostalgia of Fehribach's tribute to midwestern food." * Booklist *"There are many good chefs, fewer great chefs, and then there's Paul Fehribach: Not just a fabulous chef, but a scholar, storyteller, and exemplary ambassador for the foodways of the American Midwest. Midwestern Food will be studied, referenced, cooked out of, and flat-out enjoyed for decades to come." -- Kevin Pang, America's Test Kitchen"The Midwest has long been the neglected region of American cookery. It is no longer. Midwestern Food maps the 'unknown country' with a chef’s sensitivity to local and ethnic foodways, both its country cooking—the most Eurocentric in America—and its city mélange of global cultures. From German Rye Pretzels to Ojibway Manoomin, from cornbelt cornbread to Skyline Chili, the landmark dishes appear—140 in all. Yet Fehribach does more than instruct cooks—he tells the stories—the migrations, adaptations, and creations that make the Midwestern table meaningful. Doing so, he brings the rich story of American Food closer to completion." -- David Shields, author of "The Culinarians: Lives and Careers from the First Age of American Fine Dining"“What a wonderful book. This is a dish-by-dish story of what makes the region America’s true heartland cuisine. Part memoir, a very well-researched history of classic Midwestern foods, and a first-rate cookery book, Midwestern Food is and will be the go-to Midwestern cookbook for years to come." -- Bruce Kraig, cofounder and vice president of the Culinary Historians of Northern Illinois"Chef Paul Fehribach captures our region with his newest publication, essentially a love letter entitled, Midwestern Food, which shares wonderful stories and delicious recipes, all the while folding in snippets from local chefs, farmers, bakers, and more. The book is more than a good read it’s a quintessential handbook to the heartland!" -- Colby and Megan Garrelts, owners of Rye Restaurants, Leawood and Kansas City, Kansas“What I love about this book is that here in the Midwest many of us grew up with a connection to the land, the farmers, and our grandmothers. I know I grew up cooking with my Grandma Dorothy and like so many incredible people in what is usually considered fly-over land, there is a deep and rich connection to what makes this part of the United States so comforting. In this book, you will find recipes from Chef Fehribach that give you history as well as precise execution to help make your table more like the homes we grew up in. Enjoy!” -- Gavin Kaysen, chef and founder, Soigné Hospitality Group“What the great Edna Lewis did for Southern cooking, Fehribach has surely done here for his beloved Midwest. As a child of Minnesota, who studied in Wisconsin, and lived and worked in Iowa, Michigan, and Illinois, I thought I knew all there was about our regional delicacies. Fehribach goes deeper—like a gumshoe detective with a laser focus on culinary tradition—uncovering and sharing his research like a proud blue ribbon winner at the county fair. Not only does he introduce you to forgotten dishes like Persimmon Pudding and the Horseshoe, but he also leads you by the hand, helping you recreate the dishes originally created by the German, Scandinavian, Jewish, and Polish settlers who planted roots here and made the region their home. I’ve eaten hot dish and Delta tamales and chili dozens of times, but now I want to go make them in my own kitchen, so I can teach others the lost art of the Midwestern table.” -- Steve Dolinsky, Food Reporter, NBC 5 Chicago and 13-time James Beard Award-winnerTable of ContentsIntroduction Chapter 1: On Relishes, Sweets, and Sours: Pickles and Preserves Meet the Locals: Justin Dean Chapter 2: A Country Well Lit: Cocktails Meet the Locals: Andy Hazzard Chapter 3: Baker’s Delight: Breads Meet the Locals: Titus Ruscitti Chapter 4: Of State Fairs, Tailgates, and Main Street Cafés: Sandwiches and Handheld Food Chapter 5: Please Pass the Corn: Vegetables and Sides Meet the Locals: Rob Connoley Chapter 6: Pull Up a Chair: Meat and Potatoes Meet the Locals: Marty and Will Travis Chapter 7: Burgerlandia Chapter 8: Midwestern Barbecue Chapter 9: A Pizza Tour Meet the Locals: Stephanie Hart Chapter 10: Sweets: Pies, Cakes, Cookies, and Confections Meet the Locals: Erika Allen Chapter 11: What Next, Heartland? Acknowledgments Notes Bibliography Index
£19.00
McGill-Queen's University Press Eating Like a Mennonite Food and Community
Book SynopsisMarlene Epp demonstrates that the meaning of Mennonite food lies within the multiple identities of the eater. Spanning the globe, from the nineteenth century to present day, Eating Like a Mennonite concludes that Mennonite food identities develop from adoptions, adaptations, and attitudes in diverse times and places.Trade Review“While food studies is an increasingly popular field of research, there remains a continued tendency to neglect domestic food production. Eating Like a Mennonite makes a major contribution by examining these intimate and quotidian acts of nourishment. Moreover, it is a delight to read, and made me hungry for the foods of my childhood.” Janis Thiessen, University of Winnipeg“Written in lively prose, Eating Like a Mennonite provides specific angles of entry into the broader topic of Mennonite self-identity and culture in a global context. Marlene Epp takes care to explore the foodways of Mennonites in such different regions of the world as Eastern Europe, India, China, Paraguay, Pennsylvania and Waterloo, Ontario. With each example, she traces foods prepared and packed for the journey, and how they come to represent comfort amidst discomfort, and familiarity in unfamiliar circumstances.” Nathalie Cooke, McGill University
£25.19
Columbia University Press Culture of the Fork
Book SynopsisThe Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. That kitchen revolution led to the development of new utensils and table manners. Rebora discusses the availability of resources, how people kept from starving in the winter, how they farmed, how tastes developed, what the lower classes ate, and what the aristocracy enjoyed.Trade Review[Rebora's] short history of European food... is filled with plenty of oddities to chew on. Playboy Thought-provoking theories make this... more than just another collection of past culinary oddities. The Economist Offers countless delicious factual tidbits. Publishers Weekly [An] intriguing new culinary history of early modern Europe...challenges a lot of previously accepted wisdom...Rebora's highly readable, lively book is bursting with provocative arguments and fascinating new information. Gastronomica This highly personalized history of European food and cooking makes delightful reading. BooklistTable of Contents1. Grain and Bread 2. Soup with Bread, Polenta, Vegetable Stew, and Pasta 3. Stuffed Pasta 4. Water and Salt 5. Cheese 6. Meat 7. The Farmyard 8. Fish 9. Salt-cured Products and Sausages 10. Vegetables and Fruits 11. Fat was Good 12. Spices 13. The Atlantic, the East, and a Few West Indies 14. From the Iberian Peninsula to the Distant Americas: The Sugar Route 15. From Europe to America 16. To Eat at the Same AeMDRVOMensaAeMDNMO 17. Eating and Drinking 18. Dining with Discernment Appendix: Dining with Christopher Columbus
£999.99
Columbia University Press Gastropolis
Book SynopsisTrade ReviewWhile New York may be the subject of more food writing than any other site in the United States, this volume will surprise, enchant, and enlighten. The collection shines. -- Frederick Kaufman, author of A Short History of the American Stomach Gastropolis is a fun read, specifically for those who have watched their culture rise and blossom in this great variegated city. Eats.com A veritable feast. -- Sam Roberts New York Times Gastropolis is a piled-high-to-bursting buffet, where emotionally charged memoirs of childhood meals are served up alongside highly detailed academic articles...enriching and illuminating. GastronomicaTable of ContentsPreface Acknowledgments Fusion City: From Mt. Olympus Bagels to Puerto Rican Lasagna and Beyond, by Cara De Silva Part I. Places 1. The Lenapes: In Search of Pre-European Foodways in the Greater New York Region, by Anne Mendelson 1. The Food and Drink of New York from 1624 to 1898, by Andrew F. Smith 3. Digging for Food in Early New York City, by Nan A. Rothschild 4. My Little Town: A Brooklyn Girl's Food Voice, by Annie Hauck-Lawson Part II. People 5. The Empire of Food: Place, Memory, and Asian "Ethnic Cuisines," by Martin F. Manalansan IV 6. The Culinary Seasons of My Childhood, by Jessica B. Harris 7. The Chefs, the Entrepreneurs, and Their Patrons: The Avant-Garde Food Scene in New York City, by Fabio Parasecoli 8. Chow Fun City: Three Centuries of Chinese Cuisine in New York City, by Harley Spiller Part III. Trade 9. Hawkers and Gawkers: Peddling and Markets in New York City, by Suzanne Wasserman 10. Asphalt Terroir, by Joy Santlofer 11. The Soul of a Store, by Mark Russ Federman 12. Livin' la Vida Sabrosa: Savoring Latino New York, by Ramona Lee Perez and Babette Audant Part IV. Symbols 13. Cosa Mangia Oggi, by Annie Rachelle Lanzillotto 14. From the Big Bagel to the Big Roti? The Evolution of New York City's Jewish Food Icons, by Jennifer Berg 15. Cooking Up Heritage in Harlem, by Damian M. Mosley 16. Eating Out, Eating American: New York Restaurant Dining and Identity, by Mitchell Davis 17. Hungry City, by Janet Poppendieck and JC Dwyer Contributors Index
£999.99
Columbia University Press Eating History
Book SynopsisTrade ReviewEasy-to-digest prose and modest portions make these stories compulsively readable, and reveal new angles on old stories.Publishers Weekly (starred review) Publishers Weekly (starred review) Clear and engaging... erudite and entertaining... Recommended. Choice Eating History covers an enormous amount of ground and is something of a mini-encyclopedia with many entries, each densely packed with information. Smith is a talented storyteller, so the copious facts and figures are presented well, nicely sprinkled with interesting anecdotes. -- Sylvia Lovegren Gastronomica ...a great read... Yum.fiTable of ContentsPreface Acknowledgments Prologue 1. Oliver Evans's Automated Mill 2. The Erie Canal 3. Delmonico's 4. Sylvester Graham's Reforms 5. Cyrus McCormick's Reaper 6. A Multiethnic Smorgasbord 7. Giving Thanks 8. Gail Borden's Canned Milk 9. The Homogenizing War 10. The Transcontinental Railroad 11. Fair Food 12. Henry Crowell's Quaker Special 13. Wilbur O. Atwater's Calorimeter 14. The Cracker Jack Snack 15. Fannie Farmer's Cookbook 16. The Kelloggs' Corn Flakes 17. Upton Sinclair's Jungle 18. Frozen Seafood and TV Dinners 19. Michael Cullen's Super Market 20. Earle MacAusland's Gourmet 21. Jerome I. Rodale's Organic Gardening 22. Percy Spencer's Radar 23. Frances Roth and Katharine Angell's CIA 24. McDonald's Drive-In 25. Julia Child, the French Chef 26. Jean Nidetch's Diet 27. Alice Waters's Chez Panisse 28. TVFN 29. The Flavr Savr 30. Mergers, Acquisitions, and Spin-Offs Epilogue Bibliography
£999.99
Columbia University Press Building a Meal
Book SynopsisTrade ReviewHerve This takes virtual cliche dishes and tells you what scientific principles go into their successful preparation. His book, while erudite, allusive, precise, and full of cultural insights, also has charm, wit, and brevity. -- Albert Sonnenfeld, translator of Food Is Culture and Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe Herve This's major contribution is that food is an act of love and is linked to the pursuit of happiness. Building a Meal is the book of a 'bon vivant' and provides an excellent antidote to despair and depression. Its pages celebrate food and life. -- Jeanine P. Plottel, Hunter College [A] wide-ranging, deeply engaging scientific deconstruction of classic dishes. Publishers Weekly (starred review) A beautifully written treatise on the tenets of molecular gastronomy and cooking's role in modern society. -- Natalie Fasano Eats.com This wonderful book by chemist/chef This continues the exploration of this profound way of looking at eating, cooking, and science. Choice Anyone with a passion for cooking or science is sure to find this a captivating and effortless read. Sacramento Book Review For those who have heard the term 'molecular gastronomy' but don't really know what it entails, this is a highly recommended book that will serve as a great starter to a relatively new subject. For everyone else it is is just highly recommended. Yum.fiTable of ContentsPreface Introduction The Complexity of the World 1. Hard-Boiled Egg with Mayonnaise 2. Simple Consomme 3. Leg of Lamb with Green Beans 4. Steak and French Fries 5. Lemon Meringue Pie 6. A New Kind of Chocolate Mousse Looking Ahead Note-by-Note Cooking Reforming Education Culinary Constructivism Constructing a Menu The Unending Conversation Artisans and Artists Index
£15.29
Columbia University Press Hog and Hominy
Book SynopsisTrade Review[An] elegant, detailed history... Highly recommended. Choice Hog and Hominy provides a definitive history of the grand social forces and unforgettable personalities that have revolutionized Africa American cooking since the twilight of the Jim Crow system. -- Andrew Warnes Gastronomica Hog and Hominy contributes to understanding the important place of soul food in African American culture and of African American cuisine in the American melting pot. -- Carole Counihan Journal of American Ethnic HistoryTable of ContentsList of Illustrations Introduction 1. The Atlantic Slave Trade and the Columbian Exchange 2. Adding to my Bread and Greens 3. Hog and Hominy 4. The Great Migration 5. The Beans and Greens of Necessity 6. Eating Jim Crow 7. The Chitlin Circuit 8. The Declining Influence of Soul Food 9. Food Rebels Epilogue Notes Bibliography Index
£58.77
