Food & Drink Books

Book SynopsisPacked with details on more than 200 breweries, this book offers actual and armchair travelers alike a handbook that includes: Agnew's exclusive choices on which beers to try at each location; entries on every brewery's history and philosophy; and information on tours, tasting rooms and attached pubs, and dining options and other amenities.Trade Review"As someone who has written about beer for over thirty years I can tell you that it is almost impossible to write a book like this without falling into jargon or repetition of descriptions, and this author fell victim to neither. . . . This is research at its best."--Peter LaFrance, author of Cooking & Eating with BeerTable of ContentsACKNOWLEDGMENTS vii INTRODUCTION 1The Rise of the Megabreweries after Prohibition 5Minnesota's Beer: The History of Grain Belt 9Brewery Caves Then and Now 13How to Use This Guide 17 MINNESOTA 18Twin Cities/Central 21Northern 41Southeast 50Southwest 54Fermenteries 57 WISCONSIN 58Madison 61Milwaukee 71Northern 81East Central 85West Central 98Southeast 110Southwest 116Fermenteries 119 ILLINOIS 120Chicago Metro 123Northern 158Central 163Southern 170Fermenteries 173 IOWA 174Central 176Northeast 186Southeast 194Southwest 198Fermenteries 200 GLOSSARY OF BEER TERMS 201 BIBLIOGRAPHY 205 INDEX OF BREWERIES BY LOCATION 207 GENERAL INDEX 211

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Book SynopsisFood historian Cynthia Clampitt pens the epic story of what happened when Mesoamerican farmers bred a nondescript grass into a staff of life so prolific, so protean, that it represents nothing less than one of humankind's greatest achievements. Blending history with expert reportage, she traces the disparate threads that have woven corn into the fabric of our diet, politics, economy, science, and cuisine. At the same time she explores its future as a source of energy and the foundation of seemingly limitless green technologies. The result is a bourbon-to-biofuels portrait of the astonishing plant that sustains the world.Trade Review"[A] charming, engrossing book."--Chicago Sun Times"Clampitt’s research and reportage sustains the book, providing readers with a unique look at an adaptable plant that does so much for so many, providing not only food but myriad other resources that most of us take for granted."--Chicago Book Review "Clampitt's book is filled with kernels of interest that can stop you in the middle of a cob's row."--Cleveland Plain-Dealer "A comprehensive, clear-eyed view of the plant that made America what it is today." --Betty Fussell, author of The Story of Corn "Corn is inextricably linked to Midwestern history, and Clampitt tells the incredible tale well. Midwest Maize is carefully researched, insightful and delightful to read." --Andrew F. Smith, author of Eating History"Where others have focused on maize in its heartland or maize as a food crop, Clampitt presents an environmental history of corn's role in the development of the Midwest. Filled with interesting factoids."--Plant Science Bulletin "The author covers an extraordinary range of topics. . . . Midwest Maize is an excellent introduction for those wishing to learn more about the history of and current issues surrounding this high-profile cereal grass. Recommended."--Choice"Food historian Cynthia Clampitt explores the astounding story of how corn developed from a humble grain into one of the greatest achievements in history. This is a likeable, deeply-researched book that deftly covers a great deal of territory for its size. . . . The serious stuff is balanced, too, with sections on popcorn, corn festivals, corn cuisine and more."--Edible Madison“A controversial vegetable (or is it a grain?), corn has been alternately celebrated and excoriated in America. Food historian Cynthia Clampitt jumps into the fray with Midwest Maize. . . . Take a bite.”--Los Angeles Magazine "Midwest Maize deserves praise for its comprehensive treatment and readability. Everyone, amateur or professional, with an interest in corn should read Midwest Maize.--The Annals of Iowa "A fascinating overview of the creation of the Corn Belt and its influence on the nation's history."--Journal of the Illinois State Historical Society "This highly readable survey of the history of one of the world's most important foods is packed with information. . . Midwest Maize is a useful source for anyone seeking to understand the importance of this grain in American history and especially the Midwest."--Ohio Valley History "An excellent resource for anyone interested in the Midwest."--Great Plains Research "A comprehensive, clear-eyed view of the plant that made America what it is today. The author's focus on the Midwest provides both a fresh look and a splendid overview of the importance of this central region, not only in building our nation but also in establishing our place in the world's agriculture and economy."--Betty Fussell, author of The Story of Corn "Cynthia Clampitt tells the lively saga of maize's rise from obscure origins in Mesoamerica to the Midwest's--and America's--most significant crop. It is consumed in seemingly unending ways, from straight off the cob to ingredients in thousands of processed foods. It is the main ingredient in animal feed and it is even converted into the ethanol that powers our cars. Corn is inextricably linked to Midwestern history, and Clampitt tells the incredible tale well. Midwest Maize is carefully researched, insightful and delightful to read."--Andrew F. Smith, author of Eating History: Thirty Turning Points in the Making of American History "Readers will not want to miss a single detail of this modest grain's story as it rises from a simple foodstuff for Native Americans found here by the early settlers, to one of the most important farm products of today's century. Brava. This superb book, clearly a work of enormous curiosity and passion, is truly a job very well done!"--Linda and Fred Griffith, authors of Onions, Onions, Onions, winner of the James Beard Award "Cynthia Clampitt has given us a richly detailed cultural history of corn, from its origins in Mexico to the mega-crop that is planted on millions of acres of Midwestern land today. She also provides a balanced discussion of corn's role in providing both food and fuel in the years to come. This book is a must-read for anyone following the debates over food, land use, and healthy environments in today's world."--John C. Hudson, author of Making the Corn Belt "This book contributes to scholarship in foodways through its careful 'biography' of a single crop and also by demonstrating how technology, geographic features, settlement history, economics, and politics both shape and are shaped by food culture. . . . It makes an excellent point that corn in the Midwest provides a microcosm for understanding the impact of the choices we make as well as offering possible solutions."--Lucy M. Long, author of Regional American Food Culture

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Book SynopsisTrade ReviewJohn Brinckerhoff Jackson Prize, American Association of Geographers, 2020 "A compelling examination . . . Lemon's work provides a much-needed scholarly overview of the proliferation of food trucks in the 21st century." --Great Plains Research"A fantastic book. I was repeatedly surprised by the numerous ways the author credibly links the act of mobile food vending to some of North America's most poignant contemporary issues of cultural identity. The mix of interviews, participant observation, and discourse analysis is a perfect fit for exploring the themes."--Joshua Long, author of Weird City: Sense of Place and Creative Resistance in Austin, Texas"Overall this was truly a fascinating book. . . .Very much recommended reading." --BookAnon.com: Confessions of a Bookaholic"Folklorists interested in culinary tourism will find aspects of this study good food for thought." --Journal of Folklore Research"The Taco Truck: How Mexican Street Food is Transforming the American City (2019) by Robert Lemon is sure to become a formative text in the expanding body of work on the relationship between culinary entrepreneurship and local city ordinances." --H-Environment"Overall this was truly a fascinating book. . . .Very much recommended reading." --BookAnon.com: Confessions of a Bookaholic

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Book SynopsisGus Flesor came to the United States from Greece in 1901. His journey led him to Tuscola, Illinois, where he learned the confectioner's trade and opened a business that still stands on Main Street. Sweet Greeks sets the story of Gus Flesor's life as an immigrant in a small town within the larger history of Greek migration to the Midwest. Ann Flesor Beck's charming personal account recreates the atmosphere of her grandfather's candy kitchen with its odors of chocolate and popcorn and the comings-and-goings of family members. The Store represented success while anchoring the business district of Gus's chosen home. It also embodied the Midwest émigré experience of chain migration, immigrant networking, resistance and outright threats by local townspeople, food-related entrepreneurship, and tensions over whether later generations would take over the business. An engaging blend of family memoir and Midwest history, Sweet Greeks tells how Greeks became candy makers to the nation, one shop atTrade Review"The stories in the book are still relevant today, and the midwestern history is easy to devour because the places are familiar. . . . This book paired with some sweets from Flesor’s Candy Kitchen would be perfect for anyone in central Illinois with a sweet tooth." --Smile Politely​"This remarkable story is both unique and universal. It is the story of tenacious immigrant entrepreneurs overcoming enormous odds to find that sweet spot, making candy that would become a permanent feature of American daily life."--Ken Albala, author of Noodle Soup: Recipes, Techniques, Obsession"The value of Sweet Greeks rests in its recovery of the names and personal stories of immigrant confectioners operating candy stores in small, Midwestern towns. Once an important niche for Greek entrepreneurs, candy stores also provided community spaces. Then they disappeared. Could their revival breathe life into rural communities?"--Donna Gabaccia, coauthor of Gender and Migration: From the Slavery Era to the Global Age"Ann Flesor Beck brings to life the workings of chain migration and networking with vivid stories of the newcomers who worked strategically to found the once-ubiquitous soda fountains of the small-town midwest. Embedded in the history of southeastern European immigration, nativist American prejudice, and immigrant persistence, she offers a revelatory view of immigrant generations that serves us well today." --Leslie Page Moch, author of Broad Is My Native Land: Repertoires and Regimes of Migration in Russia’s Twentieth Century"A grand achievement." --National HeraldTable of ContentsAcknowledgments Introduction Chapter 1. Foundations Chapter 2. The Journey: 1880-1930 Chapter 3. Acculturation and Americanization Chapter 4. Finding a Niche in Chicago and St. Louis Chapter 5. Greeks vs. Goblins Chapter 6. My Grandfather and His Mentors Chapter 7. Small City Greek Confectioners Chapter 8. Small Town Greek Confectioners Conclusion Notes Bibliography Index

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Book SynopsisTrade Review"Media and food studies scholars, Emily Contois and Zenia Kish and their co-authors, have produced an in-depth, analytical, and highly interdisciplinary book that includes writers from the fields of various 'studies' (food, media, American) as well as history, science and technology, sociology, anthropology, and political science." --Journal of Folklore Research Reviews"Contois and Kish have prepared a veritable smorgasbord of perspectives on the all-pervasive and all-important nature of food on visual social media in this deliciously engrossing collection. From aperitifs to aesthetics, and placemaking to politics, this book has something for every reader."--Tama Leaver, coauthor of Instagram: Visual Social Media Cultures"Instagram has become much more than a fun medium for selfies, food porn, and branding. This volume shows how the digital app and the kind of food representations it supports contribute to building identities and negotiating social and economic relationships."--Fabio Parasecoli, author of Bite Me: Food in Popular CultureTable of ContentsAcknowledgments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ixIntroduction. From Seed to Feed: How Food Instagram Changed What and Why We Eat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1ZENIA KISH AND EMILY J. H. CONTOISPART I. IDENTITY1. @hotdudesandhummus and the Cultural Politics of Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33MICHAEL Z. NEWMAN2. Starving Beauties? Instabae, Diet Food, and Japanese Girl Culture . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47TSUGUMI (MIMI) OKABE3. #Foodporn: An Anatomy of the Meal Gaze . . . . . . . . . . . . . . . . 65GABY DAVID AND LAURENCE ALLARD4. The South in Your Mouth? Gourmet Biscuit Restaurants, Authenticity, and the Construction of a New Southern Identity . . . . . . . . . . . . . . . . . . . . . . . . . . . .81DEBORAH A. HARRIS AND RACHEL PHILLIPS5. Uncle Green Must Be Coming to Dinner: The Joyful Hospitality of Black Women on Instagram during the COVID-19 Pandemic . . . . . . . . . . . . . . . .94ROBIN CALDWELL6. Creative Consumption: Art about Eating on Instagram . . . . . . . . . . . . . . . . . . . . . . . .101DAWN WOOLLEY AND ZARA WORTHPART II. INFLUENCE7. Picturing Digital Tastes: #unicornlatte, Social Photography, and Instagram Food Marketing . . . . . . . . .115EMILY TRUMAN8. Camera Eats First: The Role of Influencers in Hong Kong’s Foodie Instagram Culture . . . . . . . . . . . . . . . . . .132YUE-CHIU BONNI LEUNG AND YI-CHIEH JESSICA LIN9. Repackaging Leftovers: Health, Food, and Diet Messages in Influencer Instagram Posts . . . . . . . . . . .148TARA J. SCHUWERK AND SARAH E. CRAMER10. Meet Your Meat! How Australian Livestock Producers Use Instagram to Promote “Happy Meat” . . . . . . . . .163EMILY BUDDLE11. FreakShakes and Mama Noi: Cases of Transforming Food Industry Influence on Instagram . . . . . . . . . . . . . . . . . . .177KATHERINE KIRKWOOD12. My Life and Labor as an Instagram Influencer Turned Instagram Scholar . . . . . . . . . . . . . . . . . . . . . . . . . . .191KC HYSMITHPART III. NEGOTIATION13. Transgressive Food Practices on Instagram: The Case of Guldkroen in Copenhagen . . . . . . . . . . . . . . . . . .205JONATAN LEER AND STINNE GUNDER STRØM KROGAGER14. Posing with “the People”: The Far Right and Food Populism on Instagram . . . . . . . . . . . . . . . . . . . . . . . . .221SARA GARCIA SANTAMARIA15. Farming, Unedited: Failure, Humor, and Fortitude in Instagram’s Agricultural Underground . . . . . . . . . . . . . . . . . . .241JOCELINE ANDERSEN16. The Surprisingly Long History of Feminist Eateries on Instagram . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .260ALEX KETCHUM17. How to Think with Your Body: Teaching Critical Eating Literacy through Instagram . . . . . . . . . . . . . . . . . . . . .274SARAH E. TRACYAfterword: Food Instagram’s Next Course . . . . . . . . . . . . . . . .283EMILY J. H. CONTOIS AND ZENIA KISHContributors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .287Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .293

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Book SynopsisOnce synonymous with food novelty, gelatin has re-emerged as an attention-grabbing element of creative cuisine and avant-garde drinkology. Ken Albala's most fearless food exploration yet takes readers into the sublime world of aspics past and present. Blending history with his trademark zeal for experimentation, Albala traces gelatin's ever-changing fortunes alongside one-of-a-kind recipes that inspire, delight, and terrify as only jello can do. Gelatin's wondrous arrival in the medieval era was part of a technological watershed. Today, it reflects our high-tech zeitgeist. Albala encourages readers to celebrate gelatin's return with advice on creating a base and making silicone molds while his outrageous original creations dare you to add some jiggle to breakfast (Eggs Benedict in Champagne Jello), a nightcap (Froot Loop Negroni), or any culinary moment in between. A lighthearted manifesto for the new age of aspics, The Great Gelatin Revival rattles our very understanding of what food Trade Review"Albala’s always-intriguing compendium alternately shocks, amuses, and delights with its inventive ideas." --Booklist"Full of boozy adventures, Albala’s book is poised for spring and summer entertaining. . . . The cocktails, which fill most of the book, will have you salivating." --Edible San Diego"Ken Albala is a formidable food historian, a writer of wit and charm, and a diligent digger of obscure facts. In The Great Gelatin Revival, Albala argues convincingly, and demonstrates with innovative and startling recipes, that gelatin is a food with a future--not to mention a glorious past."--Nancy Harmon Jenkins, author of Virgin Territory: Exploring the World of Olive OilTable of ContentsAuthor’s Note Introduction: The Sublime, What This Book Will Not Include, Terminology, Properties and Uses for Gelatin, Experiments on the Physical Properties of Gelatin, Gin and Tonic Jigglers, Whipped Mai Tai Jello, The Boulevardier Chapter 1. History: Viandier, Martino of Como and Platina, Messisbugo, Francesco Berni Burlesque, Scappi, Leaches, Banqueting, Kenelm Digby, Denis Papin, The Social Meaning of Gelatin in the Early Modern Period, Elizabeth Raffald, Jelly-Houses, Peter Cooper, Rose Knox, Jules Harder, Mrs. Marshall, Jell-O, The Second Industrial Revolution, Jello for Convalescence, The Myth of Difficulty and Consequent Deskilling, Perfection Salad, Post War Changes, Gelatin and Weight Loss, The Jell-O Generation, Tom Lehrer, Children and Jell-O, Mormons and Jell-O, Bompas and Parr Chapter 2. Technique: Some Essential Tools, Making Silicone Molds, Colors in Gelatin, Calf’s Foot Jelly (Escoffier), Aspic Base, Pig’s Feet, Isinglass, Hartshorn (Rabisha, Lemery, Glasse), Ivory, Agar, Grass Jelly, Aiyu Jelly, Carrageenan (Negroni and Bronx Cocktail), Cold Set Gelatin, Gelatin Flowers Chapter 3. Vegetables and Salads: Caprese, Mushroom Lamb Aspic and Japanese Barley, Tomatillo Tequila Jello in Tamago Spring Roll, Ouzo Jello and Greek Salad Deconstructed, Rainbow Salad, Sake Jello with Candied Carrot and Seaweed Salad, Caesar Caesar, Rhubarb Popsicle Jello, Probiotic Gummies, Soju Shooter, Bourbon and Birch, Borscht Salad, Mezcal Jello with Blue Corn Pudding, Tremella, Nopalito Slider, Gỏi cuốn Jello Chapter 4. Seafood: Daiquiri Jello with Black Cod Ceviche, Lobster Tail and Champagne, Takoyaki Jello, Champagne Jello Oysters, Jello Schmear, Bouillabaisse Hors D’Oeuvres, Feast of Seven Fishes, Jellyfish Jello, Smoked Trout Stuffed Cucumber, Furikake Shots, Lumache Polenta Fritto, Rucola e Gelo di Cocchi Americano; Smoked Mussels, Dates, and Pine Nuts; Bacalao Stuffed Cabbage in Picpoul Jello, Laks in Aquavit, Vatapà in Caipirinha, The Deep, Jellied Eels, Gefilte Wild King Salmon, Frog Aspic Chapter 5. Meat and Poultry: Power Lunch or BLTini, Tower of Meat--Veal Tongue in Aspic, Perry Pheasant, Bullshot Jello with Marrowbone Shortbread and Pickled Lemon, Savory Pork Canapes, Mortadella in Black Cherry White Claw, Rabbit Braised in Mead, Classic Meatloaf, Jello Sausage, Smoked Goose Breast in Peach Jello, Smoked Turkey Surprise, Quail with Foie Gras and Truffles in Madeira Jello, Moose Nose Jelly, Chinese Chicken Salad Aspic, Margarita and Cured Short Rib, Tongue in its own Aspic, Kir Normande with Boudin Noir and Pommes Frites, Louisiana Back Bay Bayou Bunny Bordelaise à la Antoine, Gelatinous Pie, Lamb in Lambrusco, Veal Marsala Poke Cake Chapter 6. Dairy and Eggs: Jello Egg, Macchiato Espresso Jello with Cream and Almond, Eggs Benedict in Champagne Jello, Salmon Mousse Stuffed Quail Eggs in Alsatian Riesling Jello Set in Tomato Halves with Thai Basil then Set in Avocado, The Tent of Meeting at Mount Horeb, 7-UP Cheese Aspic, Deviled Veal Stock Egg Chapter 7. Fruit: Fresh Figs with Laird’s Apply Brandy and Pimms, Screwdriver Creamsicle, Yellow Cherry Conserves and Port Gummies, Blackberries in Rosé Jello with Matzoh Crackle, Purple Mung Bean Noodle and Mango, Starfruit in Pomegranate and Rum, Screwdriver with White Chocolate Ganache Center, Grappa and Macédoine of Fruit, Coconut Agar Jello, Pineapple Gin Popsicle, Fruit Cake Jello, Lokum, Sherry Raspberry Blintz, Lemon Saffron Sake Jello, Grapefruit Greyhound Jello, Negroni with Charred Cara Cara Orange, Karelian Pie, Tiny Watermelon Jello, Peach with Hypocris Custard Gelatin, Peach Lambic Waffle, Cranberry Juice Jello for Thanksgiving, Dates Stuffed with Chestnuts Wrapped in Bacon and Set in Rosé Jello, Crème de Cassis Gummies, Cooked Peach and Candied Walnut, Superbowl Orange Tequila Bundt Chapter 8. Outrageous Combinations: Cantaloupe with Roast Duck and Celeriac Salad Spritz, Dance of the Green Faerie, Painted Jello, Generation Z Cocktail, Trifle, Basil Seed and Rice Whiskey, Kohakutou, Phosphate Jello Cubes, Aged Peeps, Arnold Palmer Squared, Jello Dumplings, The Hand, Jägermeister Worms, Onigiri in Tonka Bean Jello, Fernet for Friday the 13th, Konjac, Froot Loop Negroni, Viniq Ham and Carrots, DIY Jello PizzaPrognosticationAcknowledgmentsBibliographyIndex

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Book SynopsisTrade Review"Jam packed with interesting stories and colorful characters that will make each bite just a little more enticing." --Better"Chicago has invented, transformed, and promoted dozens of foods that give the city its distinct and inimitable gastronomy. Veteran Chicago journalists Eng and Hammond teamed up to delve into 30 of those unique Chicago eats to discover their origins and their status as icons of American cuisine." --Booklist"A taxonomic guidebook to the city’s lesser-known endemic eats. With obligatory chapters on familiar signatures like hot dogs and deep dish, its real value lies in the stories behind less celebrated working-class originals like the Japanese-American rice and gravy burger plate akutagawa; sweet sticky Chinese-Korean gampongi lollipop wings; and the city’s other beef on a bun: the sweet steak sandwich." --Chicago Reader“Eng and Hammond are two of Chicago’s most respected (and voracious) food reporters, so it’s no surprise to see how they’ve covered the city’s iconic foods like a layer of mozzarella on a deep-dish pie. This is the most thorough, gumshoe, deep-dive reporting into the origins of not only the well-known dishes (Italian beef, pizza, and hot dogs) but also the lesser-known gems in specific neighborhoods, like the Big Baby and the Gym Shoe. I clearly need to get out more, because how have I lived in Chicago for thirty years and never had Taffy Grapes?! This is a must-read for any local who wants to understand what it means to ‘eat like a Chicagoan,’ but it’s also a fascinating history lesson about how waves of immigration have shaped our local diet over the years.”--Steve Dolinsky, 13-time winner of the James Beard Award and food reporter for NBC 5 Chicago“Made in Chicago proves that Chicago is one of the world’s greatest vernacular food cities. Created mainly by ethnic food vendors--from pushcarts to diners and small food companies--these dishes show the city in all its quotidian culinary glory.”--Bruce Kraig“Few are better qualified to write about Chicago food (and one notorious drink) than Monica Eng and David Hammond. They are journalists who have reported on deliciousness for decades, and shared the heartfelt human stories behind the scenes. Made in Chicago digs even deeper. It’s an essential guide with details that will surprise even the most dedicated experts of local culture and cuisine.”--Louisa Chu, Chicago Tribune food critic and cohost of ChewingTable of ContentsAcknowledgments Introduction Akutagawa Big Baby Bone-In Pork Chop Sandwich Breaded Steak Sandwich Chicken Vesuvio Chicago Corn Roll Tamale Chicago Mix Chicago Style Egg Roll Chicago Hot Dog Deep Dish Pizza Flaming Saganaki Giardiniera Gam Pong Chicken Wings Gyros Italian Beef Sandwich Jibarito Jim Shoe Malört Maxwell Street Polish Mild Sauce Mother-in-Law Pepper and Egg Sandwich Pizza Puff Rainbow Cone Rib Tips Shrimp DeJonghe Steak and Lemonade Sweet Steak Supreme Sandwich Taffy Grapes Tavern Style Pizza References

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Book SynopsisTrade Review"A truly balanced look at Chicago's food history."--Chicago Tribune "This sumptuous volume demonstrates why Chicago is widely regarded as one of the world's major food destinations. . . . An outstanding resource for those traveling to the Windy City or anyone who just relishes food."--Library Journal"All the indispensably important information is here to be savored."--Booklist "A fun (and mouth-watering) way to learn about the city."--Chicago Reader"Offers a thorough, alphabetical overview of the city's food culture, from Chicago-centric dishes and drinks, to products and companies, restaurants, culinary trends, famous figures, and more."--Chicago Tonight, WTTW"From hot dogs to haute cuisine, Chicago has long been home to a culinary culture to rival that of any city in the world. Our food reflects the strength of our diversity, the innovative spirit of our residents, and the world-class culture in the most American of American cities. The Chicago Food Encyclopedia captures the diverse breadth of the past, present, and future of food in the greatest city in the world."--Mayor Rahm Emanuel"That Chicago has developed a strong connection to small Midwest farms is perhaps its most undervalued asset. It's this connection we have to the land that has allowed the city's vibrant culinary community to establish itself on the international stage. This authoritative encyclopedia brings us closer to our city's culinary past, present, and future. In exhaustive fashion, it offers a story, and I've always said food with a story always tastes better. This is ours."--Rick Bayless"This handy reference book will not only help you settle many bets, but more importantly, provide a colorful companion to the many existing volumes of Chicago history. . . . The Chicago Food Encyclopedia indeed helps put Chicago's culinary legacy on the national map."--Classic Chicago Magazine "The Chicago Food Encyclopedia brings Chicago's food scene to life in an easy-to-read and comprehensive way.”--Third Coast Review "The Chicago Food Encyclopedia is a treat for anyone who loves Chicago and loves food!"--Richard Melman, Founder and Chairman, Lettuce Entertain You Enterprises, Inc.

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Book SynopsisTrade ReviewBrimming with lush, rich photos of distilleries, stills, farms, stave mills, cooperages and barrel warehouses, the tome combines the story of the rich heritage of Kentucky's native spirit with Peachee's striking images. * The Kentucky Gift Guide *Straight Bourbon will teach you more about Bourbon, its history and how it is distilled than any other book. It is simply a delight and pleasure to just hold this book. It must be on your coffee table. * The Washington Book Review *"Employing a well-crafted gallery of stunning photographs, Peachee thoughtfully curates a unique perspective of the bourbon industry. This collection poignantly presents every aspect of crafting bourbon, even its oftentimes less-considered elements. . . This engrossing cross-section of the world of bourbon and its striking photographs take readers closely inside one of the largest growing trends within popular culture. Recommended for public libraries." * Booklist *Table of ContentsAcknowledgmentsForeword by Bill SamuelsIntroduction by Carolyn BrooksArtist Statement: Distilling the Bourbon Industry's Heritage1. Grains and Mills2. Copper3. Barrels

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Book SynopsisVeteran road trippers Cameron Ludwick and Blair Thomas Hess will help you plan your own lip-smacking journey from bourbon balls to burgoo in Famous Kentucky Flavors.Trade Review"With this fun book, your stomach and imagination take a road trip through some classic and iconic Kentucky foods. The recipes are sure to delight your taste buds and the stories guaranteed to warm your heart as you embark on a journey through some of the tastiest flavors Kentucky has to offer."—Maggie Green, author of The Kentucky Fresh Cookbook and The Essential Pantry"Cameron Ludwick and Blair Thomas Hess have provided the perfect primer for the gastronomic wealth of the Commonwealth. Their book is a must read for anyone interested in Kentucky food and beverage tourism."—Albert W. A. Schmid, author of How to Drink Like a Mobster and The Hot BrownTable of ContentsAcknowledgmentsCalendar of Kentucky Food FestivalsIntroductionPART I: StartersChapter 1: Beer CheeseA Road Trip to the Beer Cheese Festival in WinchesterA Road Trip to the Mainstrasse Village Goettafest in CovingtonChapter 2: SpoonbreadA Road Trip to the Spoonbread Festival in BereaA Road Trip to Georgetown's Sweet Corn FestivalPART II: Main CoursesChapter 3: BurgooA Road Trip to the Anderson County Burgoo FestivalA Road Trip to the Mountain Mushroom Festival in IrvineChapter 4: The Kentucky Hot BrownA Road Trip to the Hot Brown Hop in LouisvilleWhat in the World is Benedictine?Chapter 5: Kentucky Fried ChickenA Road Trip to the Harland Sanders Cafe and Museum and the World ChickenFestivalA Road Trip to the Green River Catfish FestivalChapter 6: Kentucky Barbecued MuttonA Road Trip to Kentucky's Barbecue FestivalsWhat in the World is a Lamb Fry?Chapter 7: Country HamA Road Trip to the Trigg County Country Ham FestivalA Road Trip to Tater Day in BentonChapter 8: Kentucky State Fair FoodA Road Trip to the Kentucky State FairWhat in the World is a Hemp Hot Dog?PART III: DessertsChapter 9: Derby and Transparent PiesA Road Trip to the Pecan Festival in HickmanA Road Trip to the Banana Festival in FultonChapter 10: Bourbon BallsA Road Trip to the Kentucky Bourbon Festival in BardstownWhat in the World is a Blue Monday?

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Book SynopsisA mouth-watering foray into the world of American culinary flair, Coast to Coast Cookery delivers unique recipes from more than 40 American states and regions.Table of ContentsIntroductionStates and Regions RepresentedAlabamaArkansasCaliforniaColoradoConnecticutFloridaGeorgiaIdahoIllinoisIowaKentuckyLouisianaMarylandMassachusettsMichiganMichiganMinnesotaMississippiMissouriNebraskaNew JerseyNew MexicoNew YorkNorth CarolinaNorth DakotaOhioOklahomaOregonPennsylvaniaRhode IslandSouth CarolinaTennesseeTexasUtahVermontVirginiaWashingtonWashington, D.C.WisconsinWyomingCanadaHawaiiNotes on Regional Terms and Unusual IngredientsGeneral IndexNewspapers and Contributors

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Book SynopsisThe Shaken and the Stirred features essays written by distillers, bartenders and amateur mixologists, as well as scholars, all examining the so-called 'Cocktail Revival' and cocktail culture.Trade Review"The cocktail is a thing to drink and also to talk about. The twenty essays in this collection are at the high end of the talk. The authors are distinguished in their various fields and bring historical and theoretical sophistication to their surprisingly varied takes on the subject."—Lowell Edmunds, Rutgers University, author of Martini, Straight Up"Someone walks into a bar and orders a cocktail, its purpose is to get drunk, and, perhaps, get you drunk. But how you get drunk, what cocktail you order, matters. The Shaken and the Stirred brilliantly shows, each cocktail side by side on the menu here and now gestures to other times, places, worlds, real and imaginary. The essays here decode a cocktail menu into a cultural history of North America. This volume shows how the otherworldly charm and significance of each cocktail emanates from its mythic origins, the way each drink opposes some other drink of another place or another generation, the way drinks recall the charismatic figures who drink them, or the times and places from which they emerged. Drinks are good to think as well as drink. You drink them not simply to get drunk, but, like the eucharist, to imbibe, participate in, these other worlds."—Paul Manning, author of The Semiotics of Drinks and DrinkingTable of ContentsIntroduction: The Shaken and the Stirred (Stephen Schneider and Craig N. Owens)Part 1: Muddled Mythologies1 "The greatest of all the contributions of the American way of life to the salvation of humanity": On the Pre-History of the American Cocktail. (Jonathan Elmer)2 The Boulevardier: Craft, Industrialism, and the Nostalgic Origin (Antonio Ceraso)3 A Continued Stream of Fire: Professor Jerry Thomas invents the "Blue Blazer" (Christoph Irmscher)4 The Sazerac: Ritual, Parody, and New Orleans Cocktails (Joseph Turner)5 My First Time (Albert W.A. Schmid)Part 2: Spirits of the Age6 "They made me feel civilized": The Martini as Modernist Culture (Michael Coyle)7 At Home with the Postwar Cocktail Party and the Cocktail Dress (Lori Hall-Araujo)8 Middlebrow Cosmopolitanism and the Post-War Cocktail in Canada (Lisa Sumner)9 Absolut Psychosis (Craig N. Owens)10 Joy Perrine and the Bourbon Cocktail's Renaissance (Susan Reigler)Part 3: Mixed Messages11 Inventing Margarita: Femininity, Fantasy, and Consumption (Marie Sarita Gaytán)12 Polynesian Paralysis: Tiki Culture and American Colonialism (Andrew Pilsch)13 The Irish Car Bomb (and One Other "Disreputable" Cocktail) (Stephen Watt)14 Bar Trek (William Biferie)15 The Taming of the Shrub ( Dan Callaway)Part 4: In A Glass, Darkly16 The Lingering Louche: Absinthe, the Green Demon of Alternative Modernity (Aaron Jaffe)17 A Rye Take on the Old Fashioned (Judith Roof)18 Cocktails that aren't Cocktails for Gentlemen who aren't Men: Recovering the Metaphorical Body of the Fictional Drinker (Michael Lewis)19 The Manhattan (Edward P. Comentale)20 The Cold, Gray Dawn of the Morning After: Hangover Cures and the Inevitability of Excess (Stephen Schneider)Afterword: Confessions of a Cocktail Nerd ( Sonja Kassebaum)Contributors

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Book SynopsisThe Shaken and the Stirred features essays written by distillers, bartenders and amateur mixologists, as well as scholars, all examining the so-called 'Cocktail Revival' and cocktail culture.Trade Review"The cocktail is a thing to drink and also to talk about. The twenty essays in this collection are at the high end of the talk. The authors are distinguished in their various fields and bring historical and theoretical sophistication to their surprisingly varied takes on the subject."—Lowell Edmunds, Rutgers University, author of Martini, Straight Up"Someone walks into a bar and orders a cocktail, its purpose is to get drunk, and, perhaps, get you drunk. But how you get drunk, what cocktail you order, matters. The Shaken and the Stirred brilliantly shows, each cocktail side by side on the menu here and now gestures to other times, places, worlds, real and imaginary. The essays here decode a cocktail menu into a cultural history of North America. This volume shows how the otherworldly charm and significance of each cocktail emanates from its mythic origins, the way each drink opposes some other drink of another place or another generation, the way drinks recall the charismatic figures who drink them, or the times and places from which they emerged. Drinks are good to think as well as drink. You drink them not simply to get drunk, but, like the eucharist, to imbibe, participate in, these other worlds."—Paul Manning, author of The Semiotics of Drinks and DrinkingTable of ContentsIntroduction: The Shaken and the Stirred (Stephen Schneider and Craig N. Owens)Part 1: Muddled Mythologies1 "The greatest of all the contributions of the American way of life to the salvation of humanity": On the Pre-History of the American Cocktail. (Jonathan Elmer)2 The Boulevardier: Craft, Industrialism, and the Nostalgic Origin (Antonio Ceraso)3 A Continued Stream of Fire: Professor Jerry Thomas invents the "Blue Blazer" (Christoph Irmscher)4 The Sazerac: Ritual, Parody, and New Orleans Cocktails (Joseph Turner)5 My First Time (Albert W.A. Schmid)Part 2: Spirits of the Age6 "They made me feel civilized": The Martini as Modernist Culture (Michael Coyle)7 At Home with the Postwar Cocktail Party and the Cocktail Dress (Lori Hall-Araujo)8 Middlebrow Cosmopolitanism and the Post-War Cocktail in Canada (Lisa Sumner)9 Absolut Psychosis (Craig N. Owens)10 Joy Perrine and the Bourbon Cocktail's Renaissance (Susan Reigler)Part 3: Mixed Messages11 Inventing Margarita: Femininity, Fantasy, and Consumption (Marie Sarita Gaytán)12 Polynesian Paralysis: Tiki Culture and American Colonialism (Andrew Pilsch)13 The Irish Car Bomb (and One Other "Disreputable" Cocktail) (Stephen Watt)14 Bar Trek (William Biferie)15 The Taming of the Shrub ( Dan Callaway)Part 4: In A Glass, Darkly16 The Lingering Louche: Absinthe, the Green Demon of Alternative Modernity (Aaron Jaffe)17 A Rye Take on the Old Fashioned (Judith Roof)18 Cocktails that aren't Cocktails for Gentlemen who aren't Men: Recovering the Metaphorical Body of the Fictional Drinker (Michael Lewis)19 The Manhattan (Edward P. Comentale)20 The Cold, Gray Dawn of the Morning After: Hangover Cures and the Inevitability of Excess (Stephen Schneider)Afterword: Confessions of a Cocktail Nerd ( Sonja Kassebaum)Contributors

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Book SynopsisBringing the flavour of the Caribbean to your kitchenTrade ReviewIf you've been to the Caribbean, Paradise Kitchen, with its intriguing yet simple recipes, and gorgeous photos will take you back to that place of pristine beaches and azure waters. If you haven't been, you're going to want to visit after reading this book. June 15, 2011 * The Herald-Times *From coconut martinis, to spicy Caribbean stews ... Paradise Kitchen is a solidly recommended read for those who want the spice of paradise without going to paradise.July, 2011 * Wisconsin Bookwatch *The recipes in Paradise Kitchen, from Anguillan Paella to Warm Coconut Lime Tarts, are full of the warmth and color of the Caribbean. As we head into fall and winter, a little island flavor is a very welcome thing. August/September 2011 * Bloom Magazine *Cooks interested in Caribbean fare will find this offers many innovations on tropical themes, from a Coconut Martini to Orr's creative innovations based on Caribbean ingredients. Any ethnic cookery collection needs this!October 2011 * Midwest Book Review *The cookbook is a fun romp of tropical flavors interlaced with island culture and traditions, with a fine selection of recipes. It's as much fun reading this cookbook as trying the recipes for everything from an all-green gazpacho to tamarind-glazed grouper. * onlineathens.com *[Y]ou can expect some wonderful recipes drawing on both Anguillian and wider Caribbean influences, but also some great insights on the history and culture of the region. This is much more than just a fine cookbook. * www.caribbeanedge.com *[T]he recipes are unique, flavorful, and offer a great look into the local cuisine. There are spice blend recipes that you could use on dishes you create yourself. And, it's just a fun book to leaf through and enjoy. If you've ever been on an island vacation, Paradise Kitchen will allow you to re-create some of the culinary experience. * www.cookbookman.com *Table of ContentsAcknowledgmentsIntroduction: Finding ParadiseCaribbean Food Glossary1. Breakfast at the Beach2. Sunrise Shakes and Smoothies3. Soups and Salads to Beat the Heat4. Energize Your Afternoons: Anytime Energizing Vegetable Juices5. Tango with Tapas6. Caribbean Cocktails7. Homemade Flavored Rums8. Island Starters9. Liming It Up under Pressure: Making Your Gramma's Pressure Cooker Your Friend10. Fish: Brain Food11. Grilled Lobster 10112. Cooking for Carnivores: Getting to the Meat of It13. Sides and Accompaniments14. Caribbean Condiments: Making Every Day Extraordinary15. Bush Teas16. Sunny Sweets17. Recipes for the BodyAppendixes The Perfect Storm: How to Prepare for a Hurricane From One Island to Another: Daniel Orr's Article from the AnguillianIndex

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Book SynopsisHow modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat.The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today.            Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the

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Book SynopsisOrganized by seasons, this cookbook features more than 30 original and adapted recipes in each of its four sections. Photographs and vignettes on area cooks, as well as stories about local events and activities, are included in this celebration of central Pennsylvania's indigenous cuisine.Trade Review“Anne Quinn Corr’s book celebrates not only the seasons of Central Pennsylvania but the bounty of the land and the rich variety of its cultures and cuisines. With a keen sense of place and a warm appreciation for its people and traditions, from the Grange Fair to the festivals of the university’s international communities, this book captures the many flavors of our region.”—Sandra Spanier,Penn State University“Seasons of Central Pennsylvania is a celebration of the region’s rich heritage. Food has woven together the fabric of life in these mountains for centuries. Our cooks have relied on the seasonal bounty to create sustenance, comfort, nourishment, and pleasure. In generations past a cook was ‘rated’ on the size and quality of their root cellar and the offerings of their kitchen. Anne Quinn Corr’s work is more than a significant compendium of wonderful dishes—it is a sociological treatise on the common bond that unites the hardworking people of this microculture.”—William Butler,Pennsylvania College of Technology, School of Hospitality“No one knows better than Anne Quinn Corr that Central Pennsylvania has five seasons, namely, winter, spring, summer, fall and tailgating.”—Linda Hudkins Altoona Mirror“Once the land of venison and shoo-fly pie, Central Pennsylvania now enjoys foods from around the world along with those traditional favorites. Culinary columnist Anne Quinn Corr—a fine cook herself —serves up savory examples of our developing Central Pennsylvania cuisine in this outstanding cookbook. The photos of our friends and neighbors preparing these dishes add spice to the dish. Recommended pre-mealtime reading.”—Bill Welsch,Mayor of State College, Pennsylvania

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Book SynopsisFood has functioned both as a source of continuity and as a subject of adaptation throughout the course of human history. But, how were certain foods chosen over competing foods? Gathering revelations from history, anthropology, and other fields, this book presents their discovery - along with recipes from culinary traditions around the world.Trade ReviewMoveable Feasts is not an overall history of food; rather, it is an easily readable history of selected foods with some recipes. Starting with almonds and ending with wheat, McNamee discusses 30 foods such as eggplant, cranberry, honey, and olives. Each chapter details the history of their production, culinary preparation, evolution of use over time, some historical and contemporary recipes, and a brief list of articles and books for additional information. This book could be a useful addition to an extensive food history or food science collection….General readers; lower- and upper-division undergraduates. * Choice *All food is the product of history, but who ate the first tomatoes and garlic, and how did they become so important in our diet and ubiquitous at the grocery store? Writer, journalist, editor, and critic McNamee presents a cultural geography of how food, such as broccoli, corn, rice, and honey, has moved about the planet. Each chapter contains a brief history of the food, basic nutritional information, and trivia, spun together in a chatty, conversational tone, followed by several recipes containing the featured ingredient and suggestions for further reading….[t]his amusing volume will likely appeal to casual readers; serious scholars of food history, as well as those writing reports, will want to explore further reading. For larger collections. * Library Journal *In delightfully readable prose, McNamee considers some 30 assorted foods that make up a substantial part of the earth's comestible bounty….Recipes accompany each entry, running the gamut from ancient Roman and medieval through contemporary. Culinary traditions include Iranian, Mexican, Italian, and Chinese. McMamee imaginatively brings to life some archaic uses of Earth's bounty. Succinct bibliographies offer readers further satisfaction. * Booklist *Of all the cultivatable ingredients, why have we chosen certain of them and rejected others? McNamee evaluates 30 of the most important ingredients, organized alphabetically, from almonds to wheat. He looks at their scientific makeup and nutritional value, as well as their social and culinary history and cultural relevance….Each entry includes several recipes, culled from a variety of contemporary and historical sources. The author's research is exhaustive, his pages packed with fascinating detail, and he does an excellent job of marrying the historical and scientific aspects of each ingredient….Well-executed. * Kirkus Reviews *McNamee asks a question that has occurred to many people while eating artichokes: how did humans come to consume certain foods and why were they chosen over other foods? His answers draw on history, anthropology, chemistry, biology and other fields and describe the adaptation of 30 foods, including apples, bananas, chocolate, peanuts, pineapples, tomatos and watermelons. The descriptions include recipes from many culinary traditions around the world. * Reference & Research Book News *

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Book SynopsisThe James Beard Awardwinning author of the best-selling Legends of Texas Barbecue Cookbook and acclaimed documentary photographer O. Rufus Lovett take us on an extraordinary odyssey from Texas to the Carolinas and back to tell the story of Southern barbecue, past, present, and futurecomplete with more than seventy recipes.Trade ReviewThis is an homage to a way of life that, unless tended to, may very well pass away in the next decade or two…The color photographs alone demand the book’s size, as do the more than 80 recipes, some of which can be duplicated by home chefs, such as parched peanuts made using a microwave and plain paper bag and melt-in-your-eyes fried pies (never mind what the sugar and cholesterol counts are). Walsh explores the relationship between pits and pulpits, wanders to Memphis (spiritual home of this kind of cookery), focuses on the charms of beer and community feasts, and more with charm, ease, and a methodical pace, reminding us how life and barbecue need to be savored. * Booklist *Lovett's photography shows beautifully decaying signs, weathered hands stoking fires, embers glowing “deep in dark metal caverns, and barbecue platters of all varieties. It's the story of an American tradition that's endangered, for all that it's in vogue. One gets a sense of urgency from Barbecue Crossroads: preserve these traditions before it's too late. * Eater.com *Award-winning writer Robb Walsh captures life and culture like a Steinbeck of the South. The story of barbecue is layered and intimate…There are visceral pleasures: the freshly chopped pork sandwich eaten at a Formica counter, coconut pie eaten over the car hood. But Walsh, who has written extensively about the history of Texas food, always gives you something deeper to chew on…A masterful piece of documentation, the book is a labor of love and time — like barbecue itself. * Dallas Morning News *In the end, you feel privileged to have been invited along and a whole lot smarter about not only smoked meat in all of its many guises, but this lovely and confounding part of the country. * Los Angeles Times *Table of Contents Preface: Saying Grace Chapter One: Pits and Pulpits Chapter Two: Eat Dessert First Chapter Three: The Spiritual Home of Barbecue Chapter Four: Convenience Stores Chapter Five: Big Pigs and Little Pigs Chapter Six: Fast Food and Slow Food Chapter Seven: Barbecue Barbarians Chapter Eight: The High Life Chapter Nine: Parched Peanuts Chapter Ten: Shoulders and Red Dip Chapter Eleven: Whole Hog and Old Hickory Chapter Twelve: Young Blood Chapter Thirteen: Bringing It All Back Home Chapter Fourteen: Community Barbecues Acknowledgments Bibliography Index

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Book SynopsisAs friends began going back to the land at the same time that a health issue emerged, Kathleen Alcalá set out to reexamine her relationship with food at the most local level. Remembering her parents, Mexican immigrants who grew up during the Depression, and the memory of planting, growing, and harvesting fresh food with them as a child, she decided to explore the history of the Pacific Northwest island she calls home. In The Deepest Roots, Alcalá walks, wades, picks, pokes, digs, cooks, and cans, getting to know her neighbors on a much deeper level. Wanting to better understand how we once fed ourselves, and acknowledging that there may be a future in which we could need to do so again, she meets those who experienced the Japanese American internment during World War II, and learns the unique histories of the blended Filipino and Native American community, the fishing practices of the descendants of Croatian immigrants, and the Suquamish elder who shares with her the food legacy of theTrade Review"The issues Alcalá explores are relevant beyond Bainbridge’s boundaries, . . . from the meaning of a homeland to the questions of who has power in the modern world and who has responsibility. . . . The stories have the effect of coming to the reader as they came to the writer, raising as many difficult questions as they answer." -- Rebekah Denn * Seattle Times *"As important now as when it was first published in 2016, Kathleen Alcalá’s book The Deepest Roots: Finding Food and Community on a Pacific Northwest Island recently released in paperback, allows the reader to come along as Alcalá explores the food culture of her home, Bainbridge Island, learns more about how to care for her health, and discovers the ways our collective fates are intimately connected." * 1889 Washington's Magazine *"This unique and fascinating memoir blends the history of Washington with the story of her family’s migration from Mexico, highlighted by informed insights on ecology, economy and gastronomy." -- Rigoberto González * NBC News Latino *"Combining memoir, historical records, and a blueprint for sustainability, The Deepest Roots shows us how an island population can mature into responsible food stewards and reminds us that innovation, adaptation, diversity, and common sense will help us make wise decisions about our future." * Birdbooker Report *"The Deepest Roots should inspire readers to expend elbow grease in working la tierra and seeking community with like-minded gente for healthier living." -- Michael Sedano * La Bloga *"Alcalá takes the local food movement, so long the province of hippy gringos, and brings it home to the immigrant communities for whom it has so long been a fact of life." -- Alejandra Oliva * Remezcla *"A layered experience of discovery, moving organically between personal stories, cultural history, and discussions of environmental policy. . . . Bainbridge Island is a perfect microcosm through which to explore the question of local sustainability. . . . It is a pleasant surprise to hear from some Whatcom County locals among Alcalá’s interviews." -- Lisa Gresham * Cascadia Weekly *Table of ContentsPreface | Island Living Introduction | The Clueless Eater 1. What We Have Always Known 2. To Market 3. School Me 4. Growing Our Own 5. Feast or Famine? 6. What We Can Do Together 7. Otaku Postscript | Last Song Notes Acknowledgments

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Book Synopsis100 innovative recipes exploring the primal elements of cooking, from celebrated chef Nicole Pisani

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Book SynopsisThe life - and life behind the scenes - of one of Britain''s best-known chefs.The Roux family is the most influential family associated with food in Britain. Through their various restaurants (Le Gavroche, Waterside Inn, Brasserie Roux) and catering services they have trained many of Britain''s top chefs. Albert and Michel Sr brought French high cuisine to Britain in the sixties, much of the produce being brought twice weekly from France by Michel''s mother in the family car. Michel grew up in an environment of respect for fine food and ingredients, of never settling for second best, and of traditional French family excursions to find wild food. He tells the story of what it was like to grow up as part of this close-knit family. He left school at 16 to start his first apprenticeship with Maitre Patissier Hellegourarche in Paris. He then worked with Alain Chapel at Mionnay before doing his mililtary service at the Elysee Palace cooking for Presidents GiTrade ReviewRoux's magnanimity - along with his passion for food and serious work ethic - shine through... the recipes in it are accessible, uncomplicated and wonderfully tempting * METRO *Michel Roux Jr is one of Britain's finest chefs... it's fascinating stuff for anyone interested in classic French cookery... Fabulous. * FRESH *elegant French recipes, such as duck confit, lobster with garlic butter and pink praline tart, that should appeal to any cook. * SQUARE MEAL *Michel Roux Jnr's autobiography-cum-cookbook is half food memoir, half French recipe collection and wholly engrossing. Roux's anecdotes provide a fascinating window on a life spent pioneering French haute cuisine as a member of the UK's defining culinarly dynasty. * CATERER & HOTELKEEPER *

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Book Synopsis

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Book Synopsis

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Book SynopsisA revolution in the garden - a completely new range of fruit and vegetables to grow and eat.Trade Reviewa kitchen garden packed full of James Wong's recommendations would make a refreshing change.. packed full of encouragement to take a new look at not just the contents of our vegetable plot but at our gardens as a whole. -- Francine Raymond * GARDENS ILLUSTRATED *James Wong shows how simple it is to grow unusual greens, veg and herbs at home.. And, most importantly, a great set of recipes is included too. * SIMPLE THINGS *I will certainly be trying a few new ideas next year.. The individual crop entries in the book are full of useful advice on growing the many and varied edible plants. * THE ORGANIC WAY *crops.. such as Vietnamese fish mint and the New Zealand yam are still hardly household names. Thanks to Wong, and his mission to widen our repertoire, this may all soon change. -- CAROLINE DONALD * SUNDAY TIMES *you'll be inspired by his alternatives to broccoli and kale -- Jane Shilling * DAILY MAIL *James Wong includes recipes as well as advice on how to grow these plants, making Homegrown Revolution a must for anyone who is tired of wartime rations and wants to try a 21st century garden. * EDEN MAGAZINE (EDEN PROJECT) *This year's most original gardening book is James Wong's Homegrown Revolution in which he urges us to try growing unusual vegetables such as asparagus peas and dahlia yams. -- Constance Craig Smith * DAILY MAIL (WEEKEND) *

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Book SynopsisThe Hairy Bikers celebrate the nation''s favourite dish - the curry.Who doesn''t love a curry? Whether it''s a take-away korma at your kitchen table or a lamb biryani at your local Indian restaurant, a curry is everyone''s favourite Friday night supper. But curry is so much more. A proper curry can be an exquisitely fragrant dish, with delicate flavours that surprise and titillate your taste buds, and the Hairy Bikers, bestselling authors and BBC presenters, are here to show you how to make the most delicious, authentic curries you''ve ever tasted in your own kitchen. In this book, Si and Dave have put together loads of brand-new recipes from around the world - from simple dishes for a quick midweek taste treat to fantastic feasts for a weekend celebration. Their recipes are the real deal, using great techniques and secrets they''ve discovered on their travels in Asia as well as years of cooking curries themselves. You''ll find all the recipes and tips you'Trade ReviewThis is an absolute boon for thrifty cooks. Covering curries from near and far, it brings the Bikers' love of good food to one of Britain's favourite cuisines. Whether you favour a delicately spiced korma or crave the chilli hit of a vindaloo, this is a curry-eaters delight * BBC GOOD FOOD *Si and Dave have thought of everything, with recipes for obscure Afghan aubergines alongside crowd-pleasers like lamb pasanda and Thai green curry, as well as simple side dishes and accompaniments, such as mango chutney, lime pickle and chapatis * GREAT BRITISH FOOD MAGAZINE *If you love tucking into a good curry this book is for you. The Hairy Bikers show us that a curry should be an exquisitely fragrant dish, with delicate flavours that surprise and titillate your taste buds * FOOD & WINE MAGAZINE *The Hairy Bikers have added their magic to curries in their latest book, The Hairy Bikers' Great Curries. The book is overflowing with enticing recipes for all sorts of curries - some familiar, some not. There are recipes for a vast array of accompaniments as well in this really enjoyable book * CHOICE *Ranging from simple midweek meals to fantastic weekend treats, all of these curries are fragrant, delicious and made from easy-to-find ingredients * EASY FOOD *a selection of mouthwatering curries - from India, Thailand and Vietnam to Jamaica and Japan - cover everything from simple midweek family meals to fantastic weekend celebrations. This one-stop cookbook demystifies curry for the home cook * WOMAN & HOME FEEL GOOD FOOD *the real deal... you'll find all the recipes and tips you need to make some mouthwatering meals, with everything from starters to pickles and chutneys * TASTY *

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Book SynopsisThere''s something about the smell of meat cooking that signals a feast - it''s savoury, comforting and tempting. A steak on the grill, a roast in the oven, a casserole bubbling: they make your mouth water. Si King and Dave Myers, aka the Hairy Bikers, have always been passionate about meat, and this bible is an unadulterated celebration of the fine produce we have available today. MEAT FEASTS includes all their favourite recipes and some new surprises. There are family classics, spicy treats, perfect pies and delicious zingy salads.Si and Dave love their veggies too, and MEAT FEASTS features some of the very best veg recipes to showcase a Sunday joint or make a little meat of a very long way.A meaty modern classic, MEAT FEASTS is your one-stop meat cookbook!Trade ReviewThe duo celebrate all things meaty... Packed with more than 150 recipes, this is sure to keep dedicated carnivores happy. * BBC GOOD FOOD *The jacket of the Hairy Bikers' latest cookbook describes it as a 'meaty modern classic', and it is a riotous celebration of all things fleshy.For dedicated believers in nose-to-tail eating, the chapter titled Lovely Offal offers a celebration of the more outlandish bits of animal anatomy - according to the Hairies, ox heart kebabs taste just like steak.Their take on more conventional cuts is equally robust - roast haunch of venison with quince, pork cooked in milk, Italian-style, and a fabulously hefty-looking steak and kidney pudding, with the optional addition of smoked oysters. -- Jane Shilling * DAILY MAIL *Meat is the thing to eat this season - get cooking with the masters of all things manly. -- Jenny Stallard * METRO *The Hairy Bikers have released Meat Feasts: The Ultimate Meat Bible. Packed with mouthwatering recipes covering all seasons, with useful tips on buying and preparing cuts. * WOMAN'S OWN *Let Si and Dave transform mealtimes. These recipes are perfect for Sunday lunch or a midweek feast. * BEST *These big and bold meat dishes from TV favourites The Hairy Bikers take familiar meats like stewing steak and corned beef and elevate them to epic proportions. * Great British Food *

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Book SynopsisClassic and simple breakfast recipes from the SUNDAY TIMES bestselling author of THE LITTLE PARIS KITCHEN.Trade ReviewBreakfast is often overlooked so Rachel Khoo's latest book makes a refreshing change... It's full of all sorts of healthy and tempting ideas to brighten up this most important meal of the day * CHOICE *

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Book Synopsis100 delicious healthy recipes featuring Joe Wicks (aka The Body Coach) and your favourite high street restaurants, from Nando''s to Pizza Express. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Student Beans are back! Packed with even more delicious, nourishing and low-cost recipes THE HEALTHY STUDENT COOKBOOK is the bible for students who want to eat well. This time Student Beans have teamed up with the UK''s leading high street restaurants, from PizzaExpress to Wahaca, to bring you a bonus chapter on the all-time favourite student-friendly dishes with a healthy twist. There are also exclusive recipes from fitness sensation The Body Coach Joe Wicks who has specially devised the perfect meals for busy, energetic students.* Save money and keep to your weekly budget!* Impress your friends with your newfound culinary skills* Learn how to cook all your favourite dishes from top high

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Book SynopsisAn imaginative natural history survey of the wide world of spirits, from whiskey and gin to grappa and moonshineTrade Review“Distilled masterfully separates rigorous academic inquiries into the origins and rituals of global spirit production from the staid dialectic of trade media with witty, conversational chapters that make nuanced technical information more approachable and enjoyable.”—Jim Meehan, author of Meehan’s Bartender Manual and The PDT Cocktail Book“As a ‘natural’ follow-up to the authors’ A Natural History of Wine, this sequel on spirits will prove equally informative and engaging and serve as a unique reference work for a range of spirits worldwide.”—Patrick E. McGovern, author of Ancient Brews: Rediscovered and Re-created and Ancient Wine: The Search for the Origins of Viniculture“To anyone who has ever asked—or been asked—for a recommendation for a book on whiskey, rum, gin, or any other spirit, look no further. The answer has never been easier: Rob Desalle and Ian Tattersall’s Distilled is all you need.”—Nicolas Palazzi, PM Spirits“A chemical and cultural history of distilling that is concise and readable. Distilled offers intriguing viewpoints on tasting that are sure to form new perceptions for even the most seasoned professional.”—Frank Caiafa, author of The Waldorf Astoria Bar Book

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Book SynopsisTrade Review“Curatorial eminences Rob DeSalle and Ian Tattersall serve up a potent scientific brew in this study of beer, explicating the underlying chemistry, neuroscience and culture with gusto. Crafted as long ago as the seventh millennium bc (in Jiahu, China), the grain-based tipple provides rich pickings, from the intricacies of barley biology and the pedigree of hops to the light absorption in a freshly poured glass of lager, the brain shrinkage behind a hangover headache and possible beer family trees. A marvellous paean to the pint, and to the researchers probing its depths.” — Barbara Kiser, Nature"Forced to choose between this book and a pint of hazy IPA, I would be at a loss. Better to consume them at the same time—both will go down easily, and leave you in an improved condition."—Bill McKibben, author of Falter: Has the Human Game Begun to Play Itself Out?“As a ‘natural’ follow-up to A Natural History of Wine, the sequel on beer—a supreme technological achievement of humankind—should prove equally informative and even more engaging for the general reader.”—Patrick McGovern, Scientific Director, Biomolecular Archaeology Project, University of Pennsylvania Museum of Archaeology and Anthropology“A thorough, thoughtful exploration of the many facets of ‘the most social of beverages,’ which will appeal to beer lovers and general readers alike.”—Theresa McCulla, American Brewing History Initiative, National Museum of American History“DeSalle and Tattersall deliver a fun, factual, focused look at how beer first happened, how it happens every day, and just what's going on when it lands on your tongue.”—Lew Bryson, Senior Drinks Writer for the Daily Beast

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Book SynopsisAn award-winning historian makes the case for food’s cultural importance, stressing its crucial role throughout human historyTrade Review“If anyone could elevate food from the tasty to the erudite, it is this author, whose primary career is as a historian of medieval Europe, and who naturally tends away from the sensational statement, the grand generalisation, the razzle-dazzle, towards intricate curiosities, pattern-finding in miniature.”—Zoe Williams, The Guardian“Freedman moves smoothly from medieval French fabliaux that play on the different food horizons of each class . . . to early modern Spanish investigations into covert Jewish food practices among the conversos, and the calming effect of the Javan slametan, a ceremonial meal consumed in response to life-changing events . . . Freedman's breadth of reference . . . is a sure strength.”—Tom Jaine, Times Literary Supplement “Paul Freedman is a fluently readable adept of food history, its well-trodden highways, and some of its lesser-known byways.”—Stuart Walton, The World of Fine Wine“A rich and fascinating narrative that reaches deep into the historical and cultural larder of societal experience, powerfully illustrating the myriad ways that food matters as an essential condiment for humanity.”—Danny Meyer, founder of Union Square Hospitality Group and Shake Shack“Freedman is a master historian. Methodical and dexterous, he laces historical accounts with analysis and storytelling that informs and delights.”—Dan Barber, chef and co-owner of Blue Hill and author of The Third Plate“With wit, erudition and urgency, Paul Freedman casts a wide net across history and global cultures to show how we are defined by the food we eat—and ignore it at our peril.”—Andrew Coe, author of Chop Suey: A Cultural History of Chinese Food in the United States“Highly entertaining and critically astute, Why Food Matters is a serious look at the evolution of the language of food. We have to turn to history to understand how we want food to look like in the future. Paul Freedman's brilliant telling of historical and contemporary foodways—their successes and failures—provides many laugh-out-loud, shaking head, lightbulb, and aha! moments.”—Elizabeth Falkner, chef and creative director, ChEF Productions“Wide-ranging, surprising, and deliciously readable. Paul Freedman conveys his deep knowledge and passion for the history of food in lively, lucid prose, revealing the myriad ways we define ourselves through what we eat.”—Irina Dumitrescu, University of Bonn

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Book SynopsisWinner of Two IACP AwardsFood Issues & Matters * Health & NutritionThis enriching cookbook celebrates eight important plants Native Americans introduced to the rest of the world: corn, beans, squash, chile, tomato, potato, vanilla, and cacao—with more than 100 recipes. When these eight Native American plants crossed the ocean after 1492, the world’s cuisines were changed forever. In Seed to Plate, Soil to Sky, James Beard Award-winning author and chef Lois Ellen Frank introduces the splendor and importance of this Native culinary history and pairs it with delicious, modern, plant-based recipes using Native American ingredients. Along with Native American culinary advisor Walter Whitewater, Seed to Plate, Soil to Sky shares more than 100 nutritious, plant‑based recipes organized by each of the foundational ingredients in Native American cuisine as well as a necessary discussion of food sovereignty and sustainability.    A delicious, enlightening celebration of Indigenous foods and Southwestern flavors, Seed to Plate, Soil to Sky shares recipes for dishes such as Blue Corn Hotcakes with Prickly Pear Syrup, Three Sisters Stew, and Green Chile Enchilada Lasagna, as well as essential basics like Corn Masa, Red and Green Chile Sauces, and Cacao Spice Rub. The “Magic 8” ingredients share the page—and plate—to create recipes that will transform your world.

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Book SynopsisSimple Goodness no longer asks you, “please try veganism”; it no longer says, “I promise it’s good and it will taste like chicken,” because plants don’t taste like chicken. Welcome to flavor, comfort, and simplicity! Beloved plant-based chef and restauranteur Makini Howell shares 125 recipes full of the simply good ingredients you can find in your pantry. Whether you’re sharing a meal with your loved ones or packing a lunch for your kids, Simple Goodness offers anyone who loves to cook a wide range of dishes that fit effortlessly into your rotation of plant-based meals, any time of day. From Baba’s Morning Quinoa to crispy fresh Calamari Lettuce Wraps and warmly spiced Chipotle Plant-Beef and Bean Tostadas, each recipe bursts with flavor. You'll discover supper favorites like BBQ Tofu Steaks with Roasted Yams, Eggplant Parmesan with Alfredo Rigatoni, and to top it all off, Makini’s Sweet Georgia

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Book SynopsisPut Carbs Back on the Table! Diet trends come and go, but over the last decade, no one food group has been vilified and misunderstood as much as carbs. A hundred years ago, our relatives got more than 50 percent of their nutrients from carbs, and yet the chronic conditions we grapple with today were rare. The good news is that carbs don’t have to be the enemy of your blood sugar or hormone health, nor are they the secret agents of inflammation.Carbivore is a new way to reclaim your favorite comfort foods without the consequences. Whether you’re suffering from keto-fatigue, have been told carbs are off the table because of health issues, or just want to embrace food freedom without fear, Phoebe Lapine offers a delicious solution with 130 completely fiber-forward (gluten-optional) recipes that are organized by your favorite type of carb—noodles, grains, loaves, spuds and more. As she did in her invaluable gut health guid

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Book SynopsisMake the switch to a dairy-free lifestyle—or simply consider a dietary change—without sacrificing flavor with this cookbook full of delicious recipes by Chef Bai. Cheese can be the breaking point that keeps many from breaking up from dairy—because let's face it, dairy is delicious. In Breaking Up With Dairy, Chef Bai shares over one hundred unbelievable plant-based dairy recipes. Includes recipes that mimic beloved cheeses like Gorgonzola, Young Gruyere, Pepper-Jack, Parmesan, and more, which you can use in the following recipes: -Baked Truffle Mac -New York Style Spelt Bagels with Roasted Garlic Cream Cheese -Breakfast Pizza Pockets with Hollandaise -Mini Quiches -Air-Fried Ricotta Balls with Ratatouille Sauce -And so much more! Breaking up with dairy doesn't have to feel like a loss with these mouth-watering substitute dishes!

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Book SynopsisDo you love both food and writing and want to know the secrets of bestselling cookbook authors, successful food bloggers and freelance writers?  Noted journalist and writing instructor Dianne Jacob combines over 20 years of experience to teach you how to take your passion from the plate to the page. With tips for crafting your best work, getting published, and turning your passion into cash, Jacob will transform you from starving artist into well-fed writer. Whether you’ve been writing for years or are just starting out, this updated edition of Will Write for Food offers what you need to know to succeed and thrive, including: A new chapter on how to create a strong voice for your writing Diverse voices on the changing landscape of food writing How to self-publish your dream cookbook Building a social media following, with photography tips The keys to successful freelancing for publications and websites Engaging, provocat

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Book SynopsisJoin Vegan Richa’s Instant Pot revolution with brand new techniques to level up your favorite plant-based meals Welcome to Vegan Richa’s kitchen, where hearty flavors and easy recipes are your passport to delicious, satisfying meals every day of the week. Whether you are an Instant Pot™ pro or newbie, you’ll learn how to save time and maximize the potential of your Instant Pot™ with Richa’s inventive new techniques for layered pot-in-pot cooking (Crunchwraps!)  one-pot meals (Spicy Peanut Noodles in minutes)  dump-and-done meals (comforting Wild Rice Soup and Chana Masala—no sautéing)  roasting and caramelizing (Mushroom Gyros)  and much more!  With 150 recipes from a range of global cuisines highlighting an abundance of whole foods, vegetables, and legumes, minimal oil, and no processed ingredients, you’ll use your Instant Pot for everything from breakfasts (Egg Sandwiches) to desserts (yes, cake!) to Richa’s fan favorite regional Indian specialties. Complete with myriad adaptations, swaps for allergies and special diets, and full nutritional information, Vegan Richa's Instant Pot™ Cookbook is your go-to guide for healthful, flavor-forward meals that are a breeze to get to the table. 

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Book SynopsisINSTANT NEW YORK TIMES BESTSELLERPlant-based eating doesn't have to be complicated! The delicious recipes in this easy-to-follow cookbook are guaranteed to keep you inspired and motivated.Enter PlantYou, the ridiculously easy plant-based, oil-free cookbook with over 140+ healthy vegan recipes for breakfast, lunch, dinner, cheese sauces, salad dressings, dessert and more!In her eagerly anticipated debut cookbook, Carleigh Bodrug, the Founder of the wildly popular social media community PlantYou, provides readers with the ultimate full color guidebook that makes plant-based meal planning, grocery shopping and cooking a breeze. With every single recipe, you will find a visual infographic marking the ingredients you need, making it easy to shop, determine portion sizes, and dive into the delicious and nutritious dishes.Get ready for mouthwatering dishes like Chocolate Chip Banana Bread Breakfast Cookies, Best Ever C

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Book SynopsisInspired by her travels to some of the most secluded corners of the planet, Padma Lakshmi shares the origins and secrets of her latest recipes for simple to prepare, international cuisine. She makes it easy to delight your guests with savory and sweet dishes such as Keralan Crab Cakes, Fresh Green Beans with Lentils and Coconut, Krispy Fried Chicken, BBQ Korean Short Ribs, and Chocolate Amaretto Ice Cream. By introducing a host of enticing flavors and spices, an everyday kitchen is transformed into a global one.Tangy Tart Hot & Sweet is both a culinary and personal scrapbook of Padma''s life, highlighted by dazzling photography and evocative personal stories about her lifelong connection to food and cooking. From appetizers to entrées, soups to desserts -- Tangy Tart Hot & Sweet is perfect for anyone who wants cooking to be easy, elegant, and unforgettable.

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Book SynopsisEvery new book from Martha Stewart is cause for celebration, and with Martha Stewart’s Baking Handbook, she returns to bring the pleasures of baking to readers at every level, from beginner to expert and beyond. A culinary compendium packed with more than 200 foolproof recipes for the best baked goods, Martha Stewart’s Baking Handbook takes readers by the hand and guides them through the process of creating an irresistible variety of cakes, cookies, pies, tarts, breads, and much more. This essential addition to every cook’s library is rich with tips, techniques, and the mouthwatering and stunning recipes for which Martha Stewart is so well known. Covering a delectable array of topics from simple to sophisticated, including biscuits, muffins, scones, cookies, layer cakes, specialty cakes, sweet and savory pies and tarts, and pastries and breads, she provides a dazzlingly delicious yet crystal-clear, vividly illustrated repertoire of recipes. There are cakes that are elegant enough for formal occasions, such as showers, weddings, and dinner parties, and basic favorites meant to be enjoyed every day and then passed down through the generations. Every chapter includes indispensable visual equipment glossaries and features vital make-ahead information and storage techniques. Organized for maximum clarity and practicality, the handbook also offers step-by-step how-to photographs that demystify even the most complex and nuanced techniques. These culinary building blocks will turn good bakers into great bakers, and make great bakers even better.Filled with time-honored classics, such as Marble Cake with White-Chocolate Glaze, Apple Pie, Challah, Baba au Rhum, and Croissants, as well as lots of new surprises, Martha Stewart’s Baking Handbook will be reached for again and again, no matter the season or occasion. “Here, you will find the recipes and how-tos for the popovers you dream about, and for the simple crumb cake that you always want to whip up on Sunday morning, and for the double-chocolate brownie cookies that will make you a bigger hero with the after-school crowd, and for the citrus bars that you could only find in that little bakery that’s no longer under the same management. . . . Baking offers comfort and joy and something tangible to taste and savor. We all hope that these recipes provide you with years of pleasure.” —Martha Stewart

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Book SynopsisIna Garten, bestselling cookbook author and beloved star of Barefoot Contessa on Food Network, is back with her easiest recipes ever.  In Barefoot Contessa How Easy Is That? Ina proves once again that it doesn’t take complicated techniques, special equipment, or stops at more than one grocery store to make wonderful dishes for your family and friends. Her newest must-have cookbook is all about saving time and avoiding stress while having fun in the kitchen.These are not recipes with three ingredients thrown together in five minutes; instead home cooks will find fantastic Barefoot Contessa recipes that are easy to make but still have all that deep, delicious flavor Ina is known for—and that makes a meal so satisfying. Think Pink Grapefruit Margaritas served with Smoked Salmon Deviled Eggs—two classics with a twist. For lunch, Ina makes everyone’s favorite Ultimate Grilled Cheese sandwich and Snap Peas with Pancetta. For d

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Book Synopsis'Pancakes are a luxury, like smoking marijuana or having sex. That’s why I came up with the names Ho Cakes and Slutty Cakes. These are extra decadent, but in a way, every pancake is a Ho Cake.” Thus speaks Kenny Shopsin, legendary (and legendarily eccentric, ill-tempered, and lovable) chef and owner of the Greenwich Village restaurant (and institution), Shopsin’s, which has been in existence since 1971.Kenny has finally put together his 900-plus-item menu and his unique philosophy—imagine Elizabeth David crossed with Richard Pryor—to create Eat Me, the most profound and profane cookbook you’ll ever read. His rants—on everything from how the customer is not always right to the art of griddling; from how to run a small, ethical, and humane business to how we all should learn to cook in a Goodnight Moon world where everything you need is already in your own home and head—will leave you stunned or laughing or hungry. Or

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