Cookery Books, bestsellers and new releases

Makwa Enewed Our Precious Corn: Yukwanénste

1 in stock

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1 in stock

£37.46

Rutgers University Press Obsessed: The Cultural Critic’s Life in the

2 in stock

Book SynopsisWinner of the 2020 Gourmand Awards, Translation Section, USA Even the most brilliant minds have to eat. And for some scholars, food preparation is more than just a chore; it’s a passion. In this unique culinary memoir and cookbook, renowned cultural critic Elisabeth Bronfen tells of her lifelong love affair with cooking and demonstrates what she has learned about creating delicious home meals. She recounts her cherished food memories, from meals eaten at the family table in postwar Germany to dinner parties with friends. Yet, in a thoughtful reflection on the pleasures of cooking for one, she also reveals that some of her favorite meals have been consumed alone. Though it contains more than 250 mouth-watering recipes, Obsessed is anything but a conventional cookbook. As she shares a lifetime of knowledge acquired in the kitchen, Bronfen hopes to empower both novice and experienced home chefs to improvise, giving them hints on how to tweak her recipes to their own tastes. And unlike cookbooks that assume readers have access to an unlimited pantry, this book is grounded in reality, offering practical advice about food storage and reusing leftovers. As Bronfen serves up her personal stories and her culinary wisdom, reading Obsessed is like sitting down to a home-cooked meal with a clever friend.Trade Review"As Julia Child once said, 'People who love to eat are always the best people' and reading this precise and passionate collection of recipes, I felt like I'd met a kindred soul. Obsessed by Elisabeth Bronfen is a magnificent spread of tastes and textures, family memories, and brilliant reflection. It also left me very hungry." -- Ann Mah * bestselling author of The Lost Vintage and Mastering the Art of French Eating *"Bronfen’s gift for sensual descriptions of food is so vivid, reading this book gave me hunger pangs. Beautifully organized according to a taxonomy of culinary practice, Obsessed is much more than a cook book, although it is that, too. It an intimate exploration of food, memory, family, food, pleasure, and culture. I loved it." -- Siri Hustvedt * author of Memories of the Future *Table of ContentsCONTENTS Introduction 1 Cold Dishes: Raw or chilled 2 The Pan: Dishes made quickly 3 All stocked up 4 The Pot: Flavors slowly develop 5 The Oven: Enveloped by dry heat 6 Delicious Disasters: What can be salvaged in the kitchen 7 Cooking for oneself Acknowledgements Bibliography Index

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2 in stock

£32.30

Rutgers University Press Taste of Control: Food and the Filipino Colonial

Book SynopsisWinner of the 2021 Gourmand Awards, Asian Section & Culinary History Section Filipino cuisine is a delicious fusion of foreign influences, adopted and transformed into its own unique flavor. But to the Americans who came to colonize the islands in the 1890s, it was considered inferior and lacking in nutrition. Changing the food of the Philippines was part of a war on culture led by Americans as they attempted to shape the islands into a reflection of their home country.Taste of Control tells what happened when American colonizers began to influence what Filipinos ate, how they cooked, and how they perceived their national cuisine. Food historian René Alexander D. Orquiza, Jr. turns to a variety of rare archival sources to track these changing attitudes, including the letters written by American soldiers, the cosmopolitan menus prepared by Manila restaurants, and the textbooks used in local home economics classes. He also uncovers pockets of resistance to the colonial project, as Filipino cookbooks provided a defense of the nation’s traditional cuisine and culture.Through the topic of food, Taste of Control explores how, despite lasting less than fifty years, the American colonial occupation of the Philippines left psychological scars that have not yet completely healed, leading many Filipinos to believe that their traditional cooking practices, crops, and tastes were inferior. We are what we eat, and this book reveals how food culture served as a battleground over Filipino identity.Trade Review“Taste of Control is an original, ambitious project that joins a growing body of scholarship that takes food as a window into analyzing American history and culture.” -- Mark Padoongpatt * author of Flavors of Empire: Food and the Making of Thai America *“Taste of Control is a rare and refreshing example of how historians can (and must) make the past come alive with a sense of intellectual urgency and vibrancy.” -- Sarita Echavez See * author of The Filipino Primitive: Accumulation and Resistance in the American Museum *"This revealing study explores in vivid detail the ways that food and food cultures in the Philippines under U.S. colonial rule—from the colonizers’ lavish banquets to cookbooks to domestic science classes to advertisements for imported canned foods—represented a significant site where the meanings of U.S. power were articulated and contested. Tapping into fresh primary sources, it provides a new and significant culinary lens onto the making of Philippine-American colonial hierarchies of race and civilization." -- Paul A. Kramer * author of The Blood of Government: Race, Empire, the United States, and the Philippines *"That Orquiza leaves us hungering for more of these connections is a testament to the strength of his research and the urgency of his work." * Social History of Medicine *"Recommend[ed]. This book as it contains wide-ranging information on the mindset of the Americans in the colonial Philippines." * Philippine Studies: Historical and Ethnographic Viewpoints *Tip of the Tongue interview with René Alexander D. Orquiza, Jr. (Episode 128) * Tip of the Tongue podcast *Table of ContentsContents Introduction 1 First Impressions 2 Menus 3 Travel Guides 4 Cookbooks 5 Education 6 Advertisements Conclusion Acknowledgments Index

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£26.99

Rutgers University Press Taste of Control: Food and the Filipino Colonial

Book SynopsisWinner of the 2021 Gourmand Awards, Asian Section & Culinary History Section Filipino cuisine is a delicious fusion of foreign influences, adopted and transformed into its own unique flavor. But to the Americans who came to colonize the islands in the 1890s, it was considered inferior and lacking in nutrition. Changing the food of the Philippines was part of a war on culture led by Americans as they attempted to shape the islands into a reflection of their home country.Taste of Control tells what happened when American colonizers began to influence what Filipinos ate, how they cooked, and how they perceived their national cuisine. Food historian René Alexander D. Orquiza, Jr. turns to a variety of rare archival sources to track these changing attitudes, including the letters written by American soldiers, the cosmopolitan menus prepared by Manila restaurants, and the textbooks used in local home economics classes. He also uncovers pockets of resistance to the colonial project, as Filipino cookbooks provided a defense of the nation’s traditional cuisine and culture.Through the topic of food, Taste of Control explores how, despite lasting less than fifty years, the American colonial occupation of the Philippines left psychological scars that have not yet completely healed, leading many Filipinos to believe that their traditional cooking practices, crops, and tastes were inferior. We are what we eat, and this book reveals how food culture served as a battleground over Filipino identity.Trade Review“Taste of Control is an original, ambitious project that joins a growing body of scholarship that takes food as a window into analyzing American history and culture.” -- Mark Padoongpatt * author of Flavors of Empire: Food and the Making of Thai America *“Taste of Control is a rare and refreshing example of how historians can (and must) make the past come alive with a sense of intellectual urgency and vibrancy.” -- Sarita Echavez See * author of The Filipino Primitive: Accumulation and Resistance in the American Museum *"This revealing study explores in vivid detail the ways that food and food cultures in the Philippines under U.S. colonial rule—from the colonizers’ lavish banquets to cookbooks to domestic science classes to advertisements for imported canned foods—represented a significant site where the meanings of U.S. power were articulated and contested. Tapping into fresh primary sources, it provides a new and significant culinary lens onto the making of Philippine-American colonial hierarchies of race and civilization." -- Paul A. Kramer * author of The Blood of Government: Race, Empire, the United States, and the Philippines *"That Orquiza leaves us hungering for more of these connections is a testament to the strength of his research and the urgency of his work." * Social History of Medicine *"Recommend[ed]. This book as it contains wide-ranging information on the mindset of the Americans in the colonial Philippines." * Philippine Studies: Historical and Ethnographic Viewpoints *Tip of the Tongue interview with René Alexander D. Orquiza, Jr. (Episode 128) * Tip of the Tongue podcast *Table of ContentsContents Introduction 1 First Impressions 2 Menus 3 Travel Guides 4 Cookbooks 5 Education 6 Advertisements Conclusion Acknowledgments Index

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£107.20

Rutgers University Press Resilient Kitchens: American Immigrant Cooking in

3 in stock

Book Synopsis Immigrants have left their mark on the great melting pot of American cuisine, and they have continued working hard to keep America’s kitchens running, even during times of crisis like the COVID-19 pandemic. For some immigrant cooks, the pandemic brought home the lack of protection for essential workers in the American food system. For others, cooking was a way of reconnecting with homelands they could not visit during periods of lockdown. Resilient Kitchens: American Immigrant Cooking in a Time of Crisis is a stimulating collection of essays about the lives of immigrants in the United States before and during the COVID-19 pandemic, told through the lens of food. It includes a vibrant mix of perspectives from professional food writers, restaurateurs, scholars, and activists, whose stories range from emotional reflections on hardship, loss, and resilience to journalistic investigations of racism in the American food system. Each contribution is accompanied by a recipe of special importance to the author, giving readers a taste of cuisines from around the world. Every essay is accompanied by gorgeous food photography, the authors’ snapshots of pandemic life, and hand-drawn illustrations by Filipino American artist Angelo Dolojan. Trade Review"This eloquently written collection of essays takes you on a journey into the memories and foodways that sustain, bind and ground us, especially during times of adversity such as the COVID pandemic. Deeply personal and evocative, these powerful narratives are sure to resonate with everyone." -- Laila el-Haddad * coauthor of The Gaza Kitchen: A Palestinian Culinary Journey *"Resilient Kitchens collects the deeply personal accounts of immigrant chefs, writers, and scholars of how their experiences as “other” informed their use of food and cooking to stay centered during the COVID-19 pandemic. Their stories are vastly different but all bear on why food matters so much to personal identity." -- Marion Nestle * author of Slow Cooked: An Unexpected Life in Food Politics *"This illuminating, often deeply personal collection of essays and interviews gives voice to the immigrant experience during the worst public health crisis of the past century. The chefs, writers, artists, scholars, and humanitarians in this volume speak of fractures to the system -- some freshly made, some untreated from many, many years ago. But they also speak of food as a solace, a connection to home, and a way to find meaning amid the chaos." -- Tim Carman * food reporter and columnist with The Washington Post *"Resilient Kitchens: American Immigrant Cooking in a Time of Crisis beautifully details the recipes, writings, and personal stories from a collection of incredible immigrant chefs and food writers in America during the COVID-19 crisis - how they fed our communities, combated food insecurity, fostered food equity, and comforted so many of us through their deeply poignant and inspiring stories." -- Marisel Salazar * food writer, cook, host, and immigrant *Table of ContentsPreface 1 The Lost Year Reem Kassis Recipe: Malfoof (Stuffed Cabbage Rolls) 2 Quarantine Cooking in an Improvised HouseholdStephanie Jolly and Krishnendu Ray Recipe: Pasta with Shallots and White Wine 3 Duck TalesTien Nguyen Recipe: Cà Phê Sữa Đá (Iced Coffee with Condensed Milk) 4 Cooking with the Lights OffBonnie Frumkin Morales Recipe: Mom’s Chicken Kotleti 5 The Meaning of Martin YanMayukh Sen Recipe: Martin Yan’s Hot Walnut Soup 6 Pound Cake and PuriGeetika Agrawal and Fernay McPherson Recipes: Sour Cream Pound Cake and Puri 7 Teta Thursdays: Conversations on Food, Culture, and Identity during a Global PandemicAntonio Tahhan Recipe: Kousa Mahshi (Aleppan-Style Stuffed Squash) 8 The Map to MyselfSangeeta Lakhani Recipe: Murgh Makhani (Butter Chicken) 9 There Will Always Be a Seawritten by Keenan Dava, recipe by Tim Flores Recipe: Kasama Chicken Adobo 10 Food and Caring during the Times of COVID-19 on the U.S.–Mexico BorderGuillermina Gina Núñez-Mchiri Recipe: Red Chilaquiles 11 Intimate Tables: Food and Migration in a Time of CrisisPhilip Gleissner and Harry Eli Kashdan Recipes: Hefezopf / Tsoureki (German-Greek Bread) and Almond, Lemon, and Ricotta Cake for Passover AcknowledgmentsNotes on ContributorsArt CreditsIndex

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3 in stock

£21.59

Instituto Monsa de Ediciones Food Trucks

Book SynopsisFood Trucks are something of an institution in American culture, where they have been around for more than a century, and are now becoming a regular feature in cities across the world. These days there is a huge range of gastronomic treats available, dished up out of an incredible variety of vehicles from caravans, station wagons and vans to trucks, buses... all decorated in their own distinctive and charismatic style. This superbly illustrated volume not only takes us journey around the world to discover some of the most exciting and creative food trucks in countries including Spain, France, Brazil, the USA, and Mexico. Not only are readers introduced to the gorgeous trucks themselves, but they also learn more about the design themes behind each truck, and the mouth-watering food each pop-up serves including recipes for signature dishes!

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£14.39