General cookery and recipes Books

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Book SynopsisLooking for future employment as a postdoc? Or desperately looking for the perfect present for a chemist friend? Maybe you simply enjoy cooking and reading about current developments in chemistry research? The first Who's Who in organic chemistry to show what top scientists like to cook - on the bench and on the stove - and how they have made their way. Use K. C. Nicolaou's recipe for fish and chips and read about his scientific work while preparing the meal that helped him finance his studies back in England. Containing more than 50 personal recipes and anecdotes from leading organic chemists, such as Lonely soup (Evans), Wild boar - Tuscan way (Waldmann), and Dulce de Leche (Vollhardt), accompanied by biographies and sketches of their current work, this is an exquisite delicacy for anybody who likes cooking, eating and chemistry.Trade Review"Now at last we have the evidence...of what people in the scientific community have long known: creative chemists are successful not only at the bench but also at the kitchen stove. After all, cooking too is an experimental science! To put in practice the idea of taking a peek into the cooking pots of one's colleagues is something that has long been overdue. It has now become a reality, thanks to collegues of Lutz Tietze in Gottingen on the occasion of his 60th birthday...the result is a very interesting "mixtura mirabilis"... "What's Cooking in Chemistry" is, of course, neither a chemistry textbook nor a book for the kitchen, nor is it intended to be either. But it is a charming, very personal, collection of "favorite recipes" - mostly good plain fare - presented against the background of the contributors' scientific interests. Chemists will derive pleasure from giving this carefully edited book (which has a good index) to friends and collegues in the scientific community, and thereby also giving pleasure to them. One should also have a copy in one's own bookshelves, as this charming book may encourage one's acquaintances to look more kindly on a profession that tends to be subconsciously identified with poisons and environmental damage. Guten Appetit, buon appetito, and enjoy your meal!" Prof. Gottfried Markl Universitat Regensburg "...In summary, a novel, well written and carefully presented book. Quite aside from its obvious use as a source of valuable biographic, scientific and culinary information and providing additional criteria for the selection of interesting places to do a post-doc or sabbatical, its reasonable price make book just the gift for that hard to please scientist on your list." The Alchemist - The ChemWeb Magazine "This is a cookbook, and one that is both serious and fun. The serious part comes from the scientific sketches of 56 professors from around the world who provide an overview of their research as well as their favorite recipes. Some of these recipes are very good, and readers will delight in preparing them. Even people who are not handy in the kitchen will like this book because it's fun to read the sometimes amusing commentare by the authors, who provide background on the origins of the recipes or the regions where the dishes are traditionally served. I would recommend this book for the serious chemists and cooks in your life. Its a great gift for any occasion. Nonchemists may even learn some serious chemistry from the sketches for each other." C&EN: Books . Aout of the Pan and into the fire "...recommend this book for the serious chemist and cooks in your life...a great gift for any occasion..." Chemical and Engineering News, Vol 82(04) Jan 2004 "This book should be enjoyed by those who like to read while they are cooking, or cook while they are reading. It helps to show that even famous chemists are real people who have lives outside the laboratory, appreciate the good things of life, and have highly tuned taste buds. I would recommend a meal consisting of the Erick Carreira starter, followed by a main course from Reinhard Hoffmann, before finishing up with Peter Wipf's dessert. Bon appetit!" Chemistry World "... a welcome addition to the genre (of the science of cooking) and we recommend it..." The Chemical Educator"Nun haben wir´s - leider nur schwarz auf weiß - was in der Scientific Community längst bekannt ist: Kreative Chemiker sind nicht nur an der "bench" erfolgreich, sie sind es auch am häuslichen Herd. Kochen ist schließlich auch eine experimentelle Wissenschaft! Die Idee, den Kollegen in ihre Kochtöpfe zu gucken, war längst überfällig. Mitarbeiter von Lutz Tietze in Göttingen haben sie jetzt, anlässlich seines 60. Geburtstages, Wirklichkeit werden lassen. Interviewt wurden 30 Chemiker und 2 (!) Chemikerinnen, herausgekommen ist eine überaus interessante "mixtura mirabilis". Wird das Buch der Leitidee "What´s cooking in chemistry?" gerecht? Es sind vertreten 22 "Meisterköche" aus den USA, 19 aus Deutschland, 6 aus Italien, der Rest der Welt aber nur mit 8 maitres de cuisine. Es drängt sich der Verdacht auf, dass die Summe der Leistungen im Labor und in der Küche stimmen musste. So kann man K. C. Nicolaou nachsehen, wenn der Bezwinger des Vanconmycins oder des Brevetoxins als wissenschaftliche Mount Everests "fish and chips" serviert; Größe im Labor und Bescheidenheit auf dem Teller sind eben nicht inkompatible! ...Trotz der etwas unausgewogenen Konzentration auf die USA, Deutschland und Italien tut sich auch bei "What´s cooking" eine überraschende Vielfalt auf. Pasta in vielen Variationen, Känguru, Wildente, Wildschwein und eine "Schalentierkatastrophe" (Austern, Muscheln und Shrimps) liegen auf den Tellern. Auch Folklore kommt aus den Töpfen: Kaiserschmarrn (Emperor Nonsens), Powidldatschkerl, Labskaus, Frankfurter Grüne Soße ("Gris Soß"), Tofu Tempura, Ahi Tuna Sashimi Napoleon oder Arzgebirge´sche Schuster Kließ. Interessant ist auch, wer wen zu Tisch bittet! Nicht wenige kochen für Mitarbeiter, einige, um ihre Angebetete zu beeindrucken, ein Präsident kocht für seine Vizepräsidenten und den Kanzler der Universität. D. A. Evans präsentiert mit seiner "Lonely Soup" einen "dish for bachelors" und bezeichnet sich als "survival cook". Sind sie ohne die Ehefrauen doch verloren? Bei manchen der "maitres de cuisine" scheint in ihren abschließenden Kommentaren ein Hauch von Brillat-Savarin (1755-1826) "Psychologie des Geschmacks" durch, auch wenn kein Franzose an dem bunten Tafelreigen beteiligt ist. Besonders phantasievolle Küchenmeister haben zu Ehren des Jubilars Tietze Domino-Gerichte kreiert (Domino Cake, Domino Chicken Curry)...ist natürlich weder ein Lehrbuch für Chemie noch für die Küche - will es auch nicht sein. Aber es ist eine charmante, sehr persönliche Vorstellung der "favored recipes" - die meist gute Hausmannskost beschreiben - vor dem Hintergund des wissenschaftlichen Werks der Kollegen. Es sollte Freude machen, dieses sehr sorgfälig redigierte und mit einem Index versehene Werk Freunden und Kollegen der Scientific Community zu schenken und damit Freude zu bereiten. Eigentlich sollte es auch im eigenen Bücherschrank stehen , denn einem Berufstand, der im Unterbewusstsein immer noch mit viel Gift und Umweltschäden identifiziert wird, könnte dieses liebenswürdige Buch zu einer freundlicheren Akzeptanz verhelfen." Prof. Dr. G. Märkl, Univ. Regensburg "Das Buch ist sicher ein pfiffiges Geschenk für Chemiker und Apotheker, die privat gerne auf den kulinarischen Pfaden ihrer wissenschaftlichen Vorbilder wandeln. Es ist in einer ansprechenden Hard Cover-Ausgabe im renommierten Verlag Wiley-VCH erschienen." PTA heute Erwähnung in: Nachrichten aus der Chemie Besprechung von Carl Th. Pedersen in: Dansk Kemi Buchtipp in: Analytik-News "Über 50 Chemiker geben einen kurzen Überblick über ihren Lebenslauf, ihre wissenschaftliche Arbeiten und aktuelle Forschung, sowie ihre Lieblingsrezepte. Eine tolle Idee...So international wie die Wissenschaftler, so unterschiedlich sind auch ihre Rezepte. Nur bei ganz wenigen muss man sich beim Einkaufen der Zutaten anstrengen oder sie gar per Luftfracht einfliegen lassen - allerdings weiß ich jetzt, dass mein Supermarkt um die Ecke nicht alles für "BBQ Kangaroo" vorrätig hat." Laborjournal Table of ContentsContents Martin Banwell: Marinade for BBQ Kangaroo Robert G. Bergman: Potato Latkes (Potato Pancakes) Dale L. Boger: Cannoli Shells Carsten Bolm: Kaiserschmarren Ronald Breslow: Veal and Sausage Stew Reinhard Bruckner: Pears, Beans and Bacon Gianfranco Cainelli: Tagliatelle alla Bolognese Erick M. Carreira: Black Bean Soup Armin de Meijere: Spaghetti con 'Schluntz' Scott E. Denmark: Scott's Fondue Ulf Diederichsen: Green Eel a la Marie with Dill Dip Alessandro Dondoni: Wild Duck in Olive Oil; Maccheroni con salmi di lepre alla Mantovana Dieter Enders: Chicken a la Maritje David A. Evans: Brunswick Stew (Lonely Soup) Marye Anne Fox: Carolina Dirt Cake Burchard Franck: Labskaus Robin L. Garell, Kendall N. Houk: Ahi Tuna Sashimi Napoleon Cesare Gennari: Domino Cake Robert H. Grubbs: Pecan Pie John F. Hartwig: Sorrel Soup; Variant of Nicoise Salad Clayton H. Heathcock: Texas Chili Wolfgang A. Herrmann: Filled Trout Donald Hilvert: Pasta with Artichoke Cream Alessandro Reinhard W. Hoffmann: Lamb Fillets Dieter Hoppe: Sweet and Sour Mushroom Salad Hiriyakkanavar Ila: Chicken Curry Karl Anker J?rgensen: A Crustacean Catastrophe; Tenderloin of Wild Boar; The Royal M&M Almond Cake Alan R. Katritzky: Sauerkraut Salad Horst Kessler: Red Gritz Horst Kunz: Arzgebirg'sche Schusterklie? Richard C. Larock: Chili Crock Pot Steven V. Ley: Ley's Low-Calorie, Chemical-Free Risotto? Lewis N. Mander: Chicken Dijonnais Johann Mulzer: Powidltatschkerl Ei-ichi Negishi: Goma-ae, Goma-yogoshi Kyriakos C. Nicolaou: Fish & Chips Leo A. Paquette: Paquette's Favourite Lasagna Manfred T. Reetz: Herb Sauce Frankfurt Style Daniel H. Rich: Ciappino Herbert W. Roesky: The 1:1:1 Mix Gyula Schneider: Tiszai halaszle Lawrence T. Scott: Fruitcake Victor Snieckus: Cold Beetroot Soup Martin Suhm: Fish Souffle Clausius-Clapeyron Marcello Tiecco: Tagliatelle with Bologna-style Meat Sauce Lutz F. Tietze: Pork Roulades with Cheese Claudio Trombini: Lasagne Verdi Rocco Ungaro: Pasta al Forno Southern Italy Style Edwin Vedejs: Pat Anderson-Vedejs' Wisconsin Linzer Torte K. Peter C. Vollhardt: Dulce de Leche Herbert Waldmann: Cinghiale in Dolce e Forte Ekkehard Winterfeldt: One-pot Fish Soup Peter Wipf: Lemon-Kiwi Pie Yoshinori Yamamoto: Tofu Tempura Axel Zeeck: Filled Peppers a la Benjamin

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book SynopsisSöderberg & Sara know how to work magic in the kitchen. From their infamous baking, foraging and sourcing interesting ingredients from their kitchen garden, each element of their food is considered, full of love and intrinsically based on their Scandinavian roots. However, in order to manifest their personal humour, attitude and vision to their food, here we have the best tips, recipes and stories to come for their successful kitchen and café in both Ystad and Malmö. We will excite readers about Söderberg & Sara’s quirky approach to cooking, food philosophy and the many palatable delights they offer. The book will include recipes for Folkets Levain (the People's Levain Bread), food to create from foraging, tutorials on creating the best doughs, grow your own food and much more…Table of ContentsABOUT SÖDERBERG & SARAH We bake all our breads from organic flour that is produced locally to us - because that's how we want to bake. We want to produce great food with exciting grains that have grown naturally and from growers that we know and care about their craft. Everything is baked on sourdough in our stone ovenand always allowed to proof so we get each bake just right. And of course, we use only real butter, eggs from free-range Skånska chickens, rapeseed oil from the nearby fields and many other wonderful products that are produced responsibly and naturally around us. We have wonderful sites where people can experience our baking and produce, these can be found both in Malmö and Ystad.

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book SynopsisTrade ReviewBehind today's celebrity chefs and starred restaurants is a mostly unsung army of dedicated food and science lovers working to uncover the scientific principles that make our modern gastronomical marvels possible. In offering thirty-three highly readable and often amusing essays by warriors in this multinational kitchen army, the editors of this anthology have accomplished the great service of filling a much-needed gap in the public's understanding and appreciation of twenty-first-century culinary 'magic.' Where else can one have fun pondering the acoustics of crunchy foods or the texture of an ice cream that stretches like a rubber band? -- Robert Wolke, former Washington Post food columnist and author of What Einstein Told His Cook: Kitchen Science Explained The editors of The Kitchen as Laboratory provide not just intimate and fascinating anecdotal insights but also the scientific principles that inspired them. They have created a new altar for chefs and gourmands to worship: the poetry of science. -- Will Goldfarb, creator of Willpowder, Experimental Cuisine Collective The Kitchen as Laboratory provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay's author. Readers are likely to come away with a lot of new ideas to use in the kitchen, as well as some recognition of the breadth of contemporary applications of science in the kitchen. -- Peter Barham, author of The Science of Cooking The Kitchen as Laboratory is not only an in-depth study of many areas of food science, but also an entertaining read. For someone like me, who relishes understanding more about cooking from the inside out, it's heartening to see this area of literature expanded. -- Chef Wylie Dufresne, wd~50 Nothing is more difficult to master in the world than science itself. The Kitchen as Laboratory creates a beautiful synergy between food and science while amazingly representing difficult concepts in colloquial language. It is a powerful book. -- Chef Jose Andres, James Beard Foundation's Outstanding Chef Cesar Vega, Job Ubbink, and Erik van der Linden have assembled a complete document that seamlessly bridges the inherent connection of the science of cooking and the art of cooking. They have created a testament to the fact that precise understanding and open minded observation are invaluable tools for creative cooking. Kitchen as Laboratory: Reflections on the Science of Food and Cooking is a thought provoking, insightful and approachable resource for professional chefs and home cooks alike. -- Maxime Bilet, head chef for recipe research and development at The Cooking Lab, co-author of Modernist Cuisine serious and substantive anthology -- Harold McGee Nature Refreshingly, the Kitchen conveys simple and attainable advice... Scientist Engaging, thought-provoking and accessible Yum.fi Highly recommended. ChoiceTable of ContentsAcknowledgments Introduction: The Case for Science Inspired by the Kitchen, by Cesar Vega, Job Ubbink, and Erik van der Linden 1. The Science of a Grilled Cheese Sandwich, by Jennifer Kimmel 2. Sound Appeal, by Malcolm Povey 3. Mediterranean Sponge Cake, by Cristina de Lorenzo and Sergio Laguarda 4. Spherification: Faux Caviar and Skinless Ravioli, by Cesar Vega and Pere Castells 5. Konjac Dondurma: Designing a Sustainable and Stretchable "Fox Testicle" Ice Cream, by Arielle Johnson, Kent Kirshenbaum, and Anne E. McBride 6. Stretchy Textures in the Kitchen: Insights from Salep Dondurma, by Tim J. Foster 7. Moussaka as an Introduction to Food Chemistry, by Christos Ritzoulis 8. The Sticky Science of Malaysian Dodol, by Alias A. Karim and Rajeev Bhat 9. The Perfect Cookie Dough, by Aki Kamozawa and H. Alexander Talbot 10. To Bloom or Not to Bloom, by Amelia Frazier and Richard Hartel 11. Bacon: The Slice of Life, by Timothy Knight 12. Scandinavian "Sushi": The Raw Story, by Pia Snitkjaer and Louise M. Mortensen 13. Maximizing Food Flavor by Speeding Up the Maillard Reaction, by Martin Lersch 14. Lighten Up! The Role of Gases in the Culinary Experience, by Matt Golding 15. The Meringue Concept and Its Variations, by Peter Wierenga, Helen Hofstede, Erik van der Linden, Sidney Schutte, and Jonnie Boer 16. Why Does Cold Milk Foam Better? Into the Nature of Milk Foam, by Julia Maldonado-Valderrama, Peter J. Wilde, and Maria J. Galvez-Ruiz 17. Ice Cream Unlimited: The Possibilities of Ingredient Pairing, by Elke Scholten and Miriam Peters 18. Egg Yolk: A Library of Textures, by Cesar Vega 19. Ketchup as Tasty Soft Matter: The Case of Xanthan Gum, by Thomas Vilgis 20. Taste and Mouthfeel of Soups and Sauces, by John R. Mitchell 21. Playing with Sound: Crispy Crusts, by Paula Varela and Susana Fiszman 22. Baked Alaska and Frozen Florida: On the Physics of Heat Transfer, by Adam Burbidge 23. On Superb Crackling Duck Skin: An Homage to Nicholas Kurti, by Christopher Young and Nathan Myhrvold 24. Sweet Physics: Sugar, Sugar Blends, and Sugar Glasses, by Natalie Russ and Thomas Vilgis 25. Coffee, Please, but No Bitters, by Jan Groenewold and Eke Marien 26. Turning Waste into Wealth: On Bones, Stocks, and Sauce Reductions, by Job Ubbink 27. Restructuring Pig Trotters: Fine Chemistry Supporting the Creative Culinary Process, by Jorge Ruiz and Julia Calvarro 28. Innovate: Old World Pizza Crust with New World Ingredients, by Thomas M. Tongue Jr. 29. Eating Is Believing, by Line Holler Mielby and Michael Bom Frost 30. Molecular Gastronomy Is a Scientific Activity, by Herve This 31. The Pleasure of Eating: The Integration of Multiple Senses, by Juan-Carlos Arboleya, Daniel Lasa, Oswaldo Oliva, Javier Vergara, and Andoni Luis-Aduriz 32. On the Fallacy of Cooking from Scratch, by Cesar Vega and David J. McClements 33. Science and Cooking: Looking Beyond the Trends a Personal, Practical Approach, by Michael Laiskonis Contributors Index

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Book SynopsisTrade ReviewThe more I cook, the more I realize and discover how the food that we eat is much more than nourishment. It is culture; it is our story as human beings, and Massimo Montanari has made it his life's mission to make that connection. Here, in this informative, intelligible, and delightful book, Let the Meatballs Rest and Other Stories About Food and Culture, Massimo shares those very stories and the resounding message that food is culture, and culture is nourished by food. -- Lidia Bastianich, chef, cookbook author, television personality, and restaurateur Montanari's erudition is manifest throughout the book. He assiduously avoids both commonplaces and pedantry and provokes thought, thrilling anyone looking to understand on a profound level why we eat what we eat. Booklist ...delectable... -- Andrew F. Smith Times Literary Supplement A textured, surprising, and brightly astringent read. -- Ted Weesner, Jr. Boston Globe Thoughtful and charming. Reading this collection of his brief essays is like eating salted peanuts - you can't stop and each one seems better than the one before. CHOW LineTable of ContentsIntroduction 1. Things and Ideas 2. The Status of Foods 3. Adventures in Cooking 4. The Gastronomy of Hunger 5. Flavors 6. Pleasure and Health 7. The Beautiful and the Good 8. Convivial Rituals 9. Table Practices and Manners 10. "Identity" Declined in the Plural Index

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Book SynopsisAn award-winning cookbook author and cookery teacher answers the question she’s asked the most: What do you make for dinner?

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Book SynopsisIn this warm collection of essays and recipes, best-selling author Ann Hood nourishes both our bodies and our souls.Trade Review"These tales of ingredients, recipes, and meals will lift your spirits." -- Bethanne Patrick - The Washington Post"Hood’s essays are like hot chocolate, cozy and warm. Her collection of meditations on food and life touches the big themes." -- Editors' Choice - The New York Times Book Review

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Book SynopsisIntroducing a new, mix and match approach to seared entrées and fresh pan sauces.Trade Review"Searing Inspiration is a gem of a cookbook. Susan Volland empowers even novice cooks to feel confident searing foods like a chef and making rich pan sauces. Follow her easy instructions and you’ll be creating elegant entrées like a pro." -- Grace Young, James Beard Award-winning author of Stir-Frying to the Sky's Edge"No longer do you need to rely on takeaway to get a full-flavored restaurant quality meal on your table in minutes. With her encouraging voice Susan Volland equips you with foundational cooking skills and knowledge to make you a confident cook. The recipes are unfussy and versatile, many of the sauces go with vegetables, meats, and seafood. But what I loved most is Susan’s advice: 'The right way to make a sauce is your way.'" -- Cameron Stauch, author of Vegetarian Viet Nam"The Japanese do a lot of stovetop searing-in-a-skillet—fish, meat, and vegetables—so I already know what a boon this method can be to getting dinner on the table quickly. By showing us how to build richly flavored sauces from pan juices Susan elevates ordinary dishes to special feast status. The layout of the book is perfectly matched to its instructive content: sear, sauce and serve. Inspirational!" -- Elizabeth Andoh, author of Washoku and Kansha"[Volland] offers invaluable tips on everything from avoiding nonstick pans and trimming chicken to basting steaks and deciding whether to flambé…Insightful and enticing, [Searing Inspiration] provides home cooks with a new repertoire of choices to create novel dishes and enhance old favorites." -- Publishers Weekly

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Book SynopsisThe updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers With more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs is higher than ever.Table of ContentsList of Recipes. Acknowledgments. Foreword. Preface. 1. Chefs: Yesterday and Toady. 2. Early Influences: Discovering a Passion for Food. 3. Cooking Schools: Learning in the Classroom. 4. Apprenticing: Learning in the Kitchen. 5. Getting In: Starting at the Bottom. 6. Developing as a Cook: The Next Level. 7. The Business of Cooking: Operating and Running a Restaurant. 8. Travel, Eating, and Reading: Learning Something New Everyday. 9. Preserving in the Face of Reality: Through Bad Times and Good. 10. What's Next?: The Chef as Alchemist. Appendix A: Selected Professional Cooking Schools in the United States and Abroad. Appendix B: Leading Culinary Organizations. Appendix C: Selected Culinary Media and Resources. Appendix D: Brief Biographies of Chefs Interviewed. Index.

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Book SynopsisLearning about health and science has never been so fun --anddelicious! What does a heartbeat sound like? How strong is my hair? Why do myeyes blink? What''s in a sports drink? With more than 50 safe andeasy recipes and activities to try, you''ll discover the nutritiousanswers to these and tons of other scrumptious mysteries. And bestof all, you get to eat the results when you''re finished! You''llmake carbohydrate-packed Blueberry Power-Snack Turnovers,protein-boosting Crunchy Chicken Fingers, calcium-rich Creamy,Dreamy Yogurt Orange-Banana Frozen Pops, and much more. The Healthy Body Cookbook is a delightfully clever smorgasbord ofhands-on lessons about the crucial role that diet and exercise playin the development of heart, blood, bones, muscles, skin, teeth,and the nervous and digestive systems. All activities arekid-tested and require only common ingredients and kitchenutensils. There''s also a helpful list of safety rules, anexplanation of tools and skills, and Table of ContentsYOUR AMAZING BODY. Have a Healthy Heart! The Traveling Blood Show. Muscular Motions. Long, Strong Bones! "Look, Mom, No Cavities!" Simply Radiant Skin, Hair, andNails. No-Stress Nerves. Moving Through the Digestive System. STAYING HEALTHY. Enter the Food Guide Pyramid. No More Couch Potato! Maintaining a Healthy Weight. Disease Fighters: Five a Day for Better Health. Appendices. Glossary. Index.

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Book SynopsisCompletely revised and updated? the definitive text on food preparation for the foodservice manager. A comprehensive working knowledge of the principles, skills, and techniques necessary to prepare food for production is as critical for the aspiring foodservice manager as it is for the culinary arts student. Food Preparation for the Professional, Third Edition, targets the needs of career-oriented students who aim to manage the back of the house rather than prepare food on the line. Covering all the basics?cooking methods, food preparation, safety and sanitation, storage and handling, equipment, and menu planning?as well as addressing contemporary cuisine preferences and dietary trends, the book provides managers with the skills needed to run an efficient kitchen successfully in any type of foodservice operation. Fully revised and updated, the new edition of this classic text now includes: Troubleshooting information boxes that identify common problems, their causes, aTable of ContentsThe Kitchen. Sanitation and Safety. Prepreparation. Cooking, Equipment, and Measurement. Menus, Nutrition, and Recipes. Building Flavor, Body, and Texture. Soups. Sauces. Vegetables, Grains, and Pasta. Meat Cookery. Poultry Cookery. Fish and Shellfish Cookery. Breakfast, Beverages, and Dairy Products. Pantry Production. Hors D'Oeuvres and Food Presentation. The Bakeshop. Desserts. Glossary. Bibliography. Indexes.

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Book SynopsisA sourcebook of 300 contemporary, healthful recipes and references that balances common sense with uncommon ideas. Includes nutrient breakdowns for all recipes, alternative instructions for microwave, food processors and other time-saving equipment as well as realistic food costs for a wide range of operations and budgets. The reference section contains a brief course on cooking techniques, conversion charts, equipment capacities, cooking times, recipe reduction and expansion tables and both U.S. and metric measurements.Table of ContentsREFERENCE. Cooking Methods: Techniques and Timetables. Equivalents, Ingredients, and Equipment. Food Quantities. The Language of Food. Foodservice Planning. RECIPES. Appetizers. Soups. Salads and Salad Dressings. Seafood. Meats. Poultry. Pasta and Noodles. Potatoes and Grains. Vegetables and Legumes. Breads, Muffins, and Biscuits. Desserts. Breakfast and Brunch. Index.

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Book SynopsisTrade Review"[Falafel Nation is] a thought-provoking read for someone interested in a detailed, intellectual exploration of the origins of Israeli identity from a new perspective."—Joy Getnick, Jewish Book Council"Falafel Nation is an extraordinary, insightful study of Zionism and modern Jewish nationalism."—Washington Book Review"Raviv successfully accomplishes a difficult task in a work that foodies, historians and sociologists will find of great interest."—Rachel Esserman, Reporter Group"Informative and intriguing."—Sheldon Kirshner, Times of Israel"This book is an excellent cultural and culinary history in the making of Israel's modern day identity, and how religious and secular ideologies surprisingly worked together to unify the nation. . . . Excellent writing and thorough research."—Jordan Griffith, International Social Science Review"[A] fascinating cultural history."—Jenna Weissman Joselit, Springer Journal“Falafel Nation [is] a book that makes food a partner in the creation of Israel in the twentieth century, set in the context of migrations, politics, intergroup struggles, and state building. This work will be an important addition to the literature on food history and the history of Israel.”—Hasia R. Diner, author of Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration “What do Israelis talk about when they talk about food? Yael Raviv explores the food stories emerging from Zionism as they take shape in response to crisis, propaganda, and wave after wave of immigration. This lively and enlightening study of agriculture and cuisine as powerful elements in the task of state-making deserves wide readership in the academy and beyond.”—Laura Shapiro, author of Perfection Salad: Women and Cooking at the Turn of the Century “Original, thought-provoking, and in many ways groundbreaking. Falafel Nation is rich with interesting and insightful ideas and comments that made me think time and again of the ways in which Israel can be observed from the culinary perspective. No doubt, approaching Israeli history, society, and political conflicts from the kitchen and the restaurant allows for a fresh and, indeed, critical view of this society.”—Nir Avieli, author of Rice Talks: Food and Community in a Vietnamese Town “Everybody who is interested in nation-building should read this book. Using falafel as a metaphor, Yael Raviv has done a brilliant job at portraying her native country. Bravo!”—Joan Nathan, author of Quiches, Kugels, and Couscous: My Search for Jewish Cooking in FranceTable of ContentsList of Illustrations Acknowledgments Introduction 1. Putting Down Roots: Agricultural Labor and Icons 2. Patriotic Distribution: The “Hebrew” Watermelon 3. Kitchen Lessons: Educating Home Cooks 4. The Virtual Kitchen: Making Room for Pleasure 5. The Professional Kitchen: Articulating a National Cuisine 6. No Table Required: Consumption and the Public Sphere Conclusion Appendix: Historical Context Notes Bibliography Index

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Book SynopsisTrade Review"In addition to offering a compelling look at the Slow Food movement in his neck of the woods, Weaver also provides resources for new converts and old adherents, including numerous recipes, relevant websites, and 'The Slow Food Manifesto,' which admirably advocates a program of 'international exchange of experiences, knowledge, and projects,' all in the name of good food and a better life." * Publishers Weekly *"Jim Weaver has written a book for anyone who has ever wondered about the growing trend toward local and sustainable food but who is not already immersed in the culture. He is the kind of crusader who will bring others to this cause because of his childlike delight at the remarkable items in his food shed rather than his trenchant argements, although he is plenty persuasive. Whereas much of what we hear about the food system and the American diet is disheartening, Weaver's account inspires hope. His book should inspire many to join him in this cause." * Foreword Review *"Not only did I find JIm's journey fascinating, but his stories about the people he meets along the way are also intriguing, giving backstory insights into local food lore." -- Faith Bahadurian * Princeton Packet *"We are working to build a different world--one where food and farming are sources of health and well being for all people and the planet; one where food can be good, clean and fair. Jim Weaver sees that that different world is already partially built. Through telling that story, he paints a picture of what is possible." -- Josh Viertel * President, Slow Food USA *Table of ContentsForeword by Carlo Petrini Acknowledgments 1. The "Ah-Hah" Moment, Slow Food Style 2. The Valley Shepherd Creamery 3. The Delaware Bay Oyster 4. On the Hunt for a Hot Tomato 5. The Griggstown Quail Farm 6. The Hat Lady 7. Getting the Word Out 8. Triumph of the Locavores 9. Salumeria Biellese 10. Foie Gras Adventure 11. Educating the Classes 12. Viking Village 13. The Best-Possible Canvas 14. Going Local and Digging In 15. The Brothers Moon and the Bent Spoon 16. Getting Your Hands Dirty 17. So Where Are We Now? 18. Conviviality 19. Off the Soap Box and onto the Chapters Appendix: The Slow Food Manifesto

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Book Synopsis

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a huge range and FREE tracked UK delivery on ALL orders.

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a huge range and FREE tracked UK delivery on ALL orders.

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Book SynopsisAll you need for healthy, easy, fabulous meals that are full of flavor is one pot and this cookbook.

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Book SynopsisFeaturing new and revised recipes, photos, and bÊtes noires, this culminating book of an illustrious career presents the favorite dishes and personal stories of the world's foremost authority on traditional Mexican cooking and one of its most-celebrated food writersDiana Kennedy is the world's preeminent authority on authentic Mexican cooking and one of its best-known food writers. Renowned for her uncompromising insistence on using the correct local ingredients and preparation techniques, she has taught generations of cooks how to prepare traditional dishes from the villages of Mexico, and in doing so, has documented and helped preserve the country's amazingly diverse and rich foodways. Kennedy's own meals for guests are often Mexican, but she also indulges herself and close friends with the nostalgic foods in Nothing Fancy. This acclaimed cookbook-now expanded with new and revised recipes, additional commentary, photos, and reminiscences-reveals Kennedy's passion for simpler, soul-satisfying food, from the favorite dishes of her British childhood (including a technique for making clotted cream that actually works) to rare recipes from Ukraine, Norway, France, and other outposts. In her inimitable style, Kennedy discusses her addictions-everything from good butter, cream, and lard to cold-smoked salmon, Seville orange marmalade, black truffle shavings, escamoles (ant eggs), and proper croissants-as well as her bÊtes noires-kosher salt, nonfat dairy products, cassia cinnamon, botoxed turkeys, and nonstick pans and baking sprays, among them. And look out for the ire she unleashes on cookbookese, genetically modified foods, plastic, and unecological kitchen practices! The culminating work of an illustrious career, Nothing Fancy is an irreplaceable opportunity to spend time in the kitchen with Diana Kennedy, listening to the stories she has collected and making the food she has loved over a long lifetime of cooking.Table of Contents Foreword by Frances McCullough Acknowledgments Part I: Recollections Introduction My Bêtes Noires The Making of a Palate Addictions Equipment I Simply Cannot Do Without Ingredients Cookbookese My Bêtes Noires Vertes Part II: Recipes Appetizers Soups Vegetables and Salads Light Dishes Cold Meats Fish Meats and Poultry Yeast Breads Desserts Tea Crispy Things Drinks and Natural Remedies Preserves Christmas Sources Index

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Book SynopsisThis book contains quality recipes of proven merit. First issued in 1947, steady demand has caused it to be frequently reprinted, and it is now reissued in a new, much enlarged edition.Anyone who has the job of providing attrative, nourishing meals to large numbers of people, will find this book useful; it will be invaluable to those without long professional experience. Every recipe in the book is the product of prolonged testing, and the quantities specified for preparing servings of 100-125 portions may be relied on. In addition, the recipes are set out with great clarity, and directions are simple and easy to follow. Quantities for each ingredient are given by both weight and bulk measures. In addition to many wholly new recipes, the revised edition includes  a number of alternative richer and more elaborate versions of popular recipes, thus widening the usefulness of the book. A new section on frozen foods has been included, along with suggestions for using other prep

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Book SynopsisRecipes and resources connect thoughtfully grown, gathered, and prepared ingredients to a healthy future—for food, farming, and humankind Knowing how and where food is grown can add depth and richness to a dish, whether a meal of slow-roasted short ribs on creamy polenta, a steaming bowl of spicy Hmong soup, or a triple ginger rye cake, kissed with maple sugar, honey, and sorghum. Here James Beard Award–winning author Beth Dooley provides the context of food’s origins, along with delicious recipes, nutrition information, and tips for smart sourcing. More than a farm-to-table cookbook, The Perennial Kitchen expands the definition of “local food” to embrace regenerative agriculture, the method of growing small and large crops with ecological services. These farming methods, grounded in a land ethic, remediate the environmental damage caused by the monocropping of corn and soybeans. In this thoughtful collection the home cook will find both recipes and insights into artisan grains, nuts, fruits, and vegetables that are delicious and healthy—and also help retain topsoil, sequester carbon, and return nutrients to the soil. Here are crops that enhance our soil, nurture pollinators and song birds, rebuild rural economies, protect our water, and grow plentifully without toxic chemicals. These ingredients are as good for the planet as they are on our plates. Dooley explains how to stock the pantry with artisan grains, heritage dry beans, fresh flour, healthy oils, and natural sweeteners. She offers pointers on working with grass-fed beef and pastured pork and describes how to turn leftovers into tempting soups and stews. She makes the most of each season’s bounty, from fresh garlic scape pesto to roasted root vegetable hummus. Here we learn how best to use nature’s “fast foods,” the quick-cooking egg and ever-reliable chicken; how to work with alternative flours, as in gingerbread with rye or focaccia with Kernza®; and how to make plant-forward, nutritious vegan and vegetarian fare. Among other sweet pleasures, Dooley shares the closely held secret recipe from the University of Minnesota’s student association for the best apple pie. Woven throughout the recipes is the most recent research on nutrition, along with a guide to sources and information that cuts through the noise and confusion of today’s food labels and trends. Beth Dooley looks back into ingredients’ healthy beginnings and forward to the healthy future they promise. At the center of it all is the cook, linking into the regenerative and resilient food chain with every carefully sourced, thoughtfully prepared, and delectable dish.Trade Review"Beth's natural ability for warm and descriptive food prose is such a joy to read and experience, and it shines in The Perennial Kitchen."—Sean Sherman, author of James Beard Award–winning The Sioux Chef’s Indigenous Kitchen"Beth Dooley’s The Perennial Kitchen is not only a cookbook but also a guide for how to transform our food and agriculture systems. The regenerative agriculture practices described here are good for the planet—and delicious!"—Danielle Nierenberg, president, Food Tank, and 2020 recipient of the Julia Child Award "Dooley’s goal, really, is to connect readers with the farmers, ranchers, processors, and artisans—many of them Black, Indigenous, and POC—who are boldly growing grains, beans, meats, fruits, and vegetables in ways that build up, rather than degenerate, our soil and water."—Midwest Home"Through Beth’s experience on the board of The Good Acre, a St. Paul-based food hub and teaching center, she’s developed an expertise in writing recipes for institutional audiences, and we’re grateful she’s bringing those skills to this project."—Crumb "The Perennial Kitchen provides recipes that bring out the best in a wide range of ingredients coming out of a new generation of Minnesota farms."—Star Tribune "The Perennial Kitchen is a cookbook that manages to be both universal and forward-looking."—Civil Eats "If you’re looking for a cookbook that is more than a farm-to-table guide, pick up a copy of The Perennial Kitchen."—Hutchinson Leader "Whether you are a foodie looking for new recipes to try or someone committed to nature, the environment and good food, The Perennial Kitchen has a lot to offer."—Northern Gardener "The sum of our daily choices will ultimately impact our collective future. If you are hungry for hope and comfort, cooking is a great place to start."—Minnesota Women’s Press"A great addition to any kitchen."—Northern WildsTable of ContentsContentsIntroduction: View from the KitchenHow This Book Works1. Perennial PantryGrainsGeneral Cooking InstructionsBarleyBuckwheatDried Field CornKernza®Oat GroatsMilletRye BerriesWheat BerriesWild RiceBeansBlack BeansBlack Eyed PeasCannelliniChickpeasCranberryFavaGreat NorthernHidatsa ShieldJacob’s CattleSplit PeasTiger’s EyeGood Mother StallardIreland Creek AnnieKidneyLentilsLimaNavyPintoSoyFlourBarley FlourBuckwheat FlourCornmeal and FlourHazelnut FlourMillet FlourOat FlourRye FlourWheat FlourKernza® FlourWild Rice FlourCooking OilsAmerican Hazelnut OilFlax Seed OilHemp Seed OilSunflower OilPumpkin Seed OilCamelina OilPennycress OilVinegarsFruit VinegarMaple VinegarNutsAmerican HazelnutsBlack WalnutsChestnutsHickory NutsSunflower SeedsSweetsHoneyMaple Syrup and Maple SugarSorghumApple Syrup2. Milling and BakingFlour PowerGrain of ChangeMulti-grain CrackersOatsOat Crackers Hazelnut Parmesan CrispsBuckwheat CrepesBirchwood Café Sunday Pancakes & WafflesCornmeal and Corn FlourMaple Wild Rice CornbreadDark and Tangy Beer BreadFresh Herb FocacciaBarley BreadReal Rye BreadBead is Gold (Loafing Around)Drunken Cheesy Garlic BreadMushroom Bread PuddingBreakfast Bread Pudding Fresh Herbed ButterSunny ButterHazelnut ButterHazelnut Chocolate Spread3.Gardens and ForestsPlant Forward PlatesGarden PerennialsHerbed Dipping OilThe Basic VinaigretteHeartland Gold! Camelina and Sunflower OilHazelnut VinaigretteMaple-Mustard VinaigrettePesto!The All American HazelnutHazelnut PestoGarlic Scape PestoGarlic Scape Herb Butter & Radish ToastsA Cook’s Garlic GlossaryBlack GarlicAsparagusAsparagus PestoAsparagus and Radish Salad in Bacon VinaigretteRadishesPDQ Radish SalsaMany Bean and Tomato SaladFennel and White Bean SaladScarlet and Gold Beet Salad Sunchokes, Morels, and Asparagus with Toasted HazelnutsRoasted Root Vegetables (with Bonus Hummus!)Roast Root Veggie HummusSauteed Hukurei Turnips, Greens, and CranberriesGarlicky GreensRoasted Garlic Bulbs4. Fields ForeverThe Artisan Grain ChainGrain by Artisan Grain: General Cooking InstructionsBarleyBuckwheatField CornOatsRyeWheatKernza®SorghumWild RiceSprouting Artisan GrainsOatmeal PlusBreakfast Crème BruleForever Green GranolaPolenta with Fried EggsCool BeansMany Bean HummusMini Bean CakesSpicy-Sweet Roast ChickpeasWild Rice, Mushroom, and Hazelnut PilafCranberry, Chestnut, and Barley PilafRye Berry and Roast Sweet Potato Pilaf Hazelnut No-Meatballs with Hazelnut TzatzikiForever Green Grain SaladHeartland Bean and Grain PotHeartland PozoleWhole Oat Risotto with Squash and SageRicotta Gnocchi5. The Chicken and the EggThe Pecking OrderPicnic Deviled EggsA Simple Persian ScrambleCrustless QuicheSay Cheese?Herbed ChevreCountry Style Cheddar Spoon BreadPerfect Roast Chicken – The Spatchcock MethodChicken with Mushrooms, Squash, and Sage ButterChicken Liver PateThanksgiving Turkey with Bacon Whiskey GlazeCornbread Chestnut StuffingTurkey Sausage and Apple SautéDuck Breasts with Spiced Currant Sauce6. Barnyard and SmokehouseGrazing for ChangeCooking Grass Fed BeefCowboy SteakBeef Short Ribs with Lemon and ThymeSkirt SteakBehind the Grass Fed LabelBest BurgersBack Home on the RangeBison Pot RoastPorkHmong Stir-Fried Pork with Baby Bok ChoyRoast Pork with Apple Hazelnut SalsaPork Chops with Black Currant SauceMeatless No MoreSticky Lamb RibsLamb and Potato Suugo (Spiced Lamb Stew)Goat ChiliRabbit with Mustard7. The Communal PotHale and Hardy Soups, Stews, and One Dish FareStocking UpChicken StockOld Fashioned StockBrown StockBone BrothRobust Roast Vegetable StockSpringtime Asparagus SoupGinger-Maple Squash SoupMarket Soup with Asian SpicesChicken Soup for the Winter WearySausage and White Bean SoupFarmhouse Beef and Barley StewCreamy Cauliflower, Onion, and Cheddar BakeShepherd’s PieWild Rice Hot Dish8. SweetlandNature’s TreatsDouble Oatmeal CookiesBaking DayEuropean Currant CookiesHazelnut Chocolate Chip CookiesCream Filled Chocolate WafersShortbreadGinger Rye HermitsHazelnut Fruit BarsDouble Nutty BiscottiPuffy Treats Forever Green Granola BarsToffee BarsTriple Ginger Rye CakeMaple Pumpkin Spice CakeHoliday FruitcakeBlue Fruit CheesecakeCherry ClafoutisA is for ApplesBest Apple Pie! Oh My!Double Pie CrustGingered Berry CrumblePavlova with Kiwi Berries and CurrantsHazelnut Gelato with Strawberry Rhubarb SauceStrawberry Rhubarb SauceWild Rice PuddingHazelnut Brittle9. Preserving the SeasonsYes You Can (Make Jams, Jellies, Pickles, and More)Pickled GarlicPickled AsparagusApple Butter, Savory and SweetOat Milk and Grain-Based DishesRosemary Currant SauceTart and Tangy Gooseberry SauceOld Fashioned Ginger Rhubarb ConserveHoneyed Honeyberry JamSplendid Strawberry JamCurrent JamRadical Hospitality: The Sister Sisters of Madison, MinnesotaElderberry-Ginger-Honey SyrupElderflower SyrupApple HoneyResourcesFoods for Our FutureAcknowledgmentsIndex

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Book SynopsisMore than one hundred delectable and satisfying soup and bread pairings from beloved James Beard Cookbook Hall of Famer Beatrice Ojakangas When eating out, Beatrice Ojakangas’s mother told her, you could never go wrong ordering soup. And then, of course, there should be bread to go with it. Beatrice has been sampling soup ever since, and in The Soup and Bread Cookbook the James Beard Cookbook Hall of Famer takes us along on her “soup travels,” giving us delicious tastes from throughout the world and teaching us how to make them at home. International yet rooted in the rhythm of the Minnesota seasons—ranging from the cool, refreshing soups of summer to hearty winter fare—these soups, stews, and chowders take their inspiration from farmers’ markets and local organic grocery stores: real ingredients, always, and irresistible flavors. Whether it’s a basic broth or stock or a long-simmering vegetable-filled stew, there is a bread to go along—enough to fill a cookbook on their own, in fact. Here we have new potato spring pea soup together with chive-dill batter bread, or spicy mango melon soup with lemon poppy seed muffins, or super-simple salmon chowder with sour rye buns, or good old chicken and dumpling soup with Dutch raisin bread—or perhaps your craving is satisfied with Asian lemon-ginger soup with sesame sunflower breadsticks, or Avgolemono soup with pita bread, or Polish Easter soup with sourdough rye, or Brie and apple soup with fougasse. Whatever your palate desires, The Soup and Bread Cookbook will, as The Splendid Table suggests, “banish the Campbell’s from your cupboard forever.” Pull up a chair. Open the book. Soup’s on!Trade Review"Will banish the Campbell’s from your cupboard forever."—The Splendid Table"Perfect for traditional holiday recipes or impromptu get-togethers, every ingredient contains only in-season vegetables or fruits. Ojakangas’s creative and flavorful recipes are a soulful reminder of the ‘pleasure of soup and bread.’"—Publishers Weekly"Perfectly paired soup and bread recipes . . . The Soup and Bread Cookbook is just the latest in a great career’s worth of notable work."—Lake Superior Magazine"There’s so much more to sip from your spoon on a chilly day—think ginger-carrot soup, Dutch cheese soup, or a root vegetable chowder. And there’s no one better to teach us how to make it than Beatrice Ojakangas."—Lee Svitak Dean, Star Tribune"Packed with helpful baking tips (and a few key recipes for basic breads, stocks, and broths), The Soup and Bread Cookbook lives up to its name: a treasure trove of flavorful recipes for the days when nothing but a steaming, savory bowl of soup and a warm loaf of bread will do."—Shelf Awareness"I tend to view bread as a vehicle for sopping up the last drips from the bottom of the bowl, but in Ojakangas’s hands, it’s obvious that the relationship has much more potential . . . Ojakangas gets really inventive with her breads."—Kitchn.comTable of ContentsContentsAcknowledgmentsIntroductionBasics: Stocks, Broths, and BreadsBasic Chicken StockTwo-for-One Chicken StockTwo-for-One Beef StockBasic Vegetable BrothA Glossary of Bread-Baking BasicsFresh BaguetteA Basic Vegetable SoupBasic Home-Baked BreadSpringNew Potato Spring Pea Soup with Chive-Dill Batter BreadAsparagus Soup and Turkey with Tomato Open-Faced SandwichesRoasted Red Pepper Soup with Herbed Biscuit MuffinsSpring Tonic Soup with Croutons with Cardamom Almond SconesHerb Vegetable Soup with Wheat Germ Batter BreadRoot Vegetable Soup with Caraway Rye PretzelsSausage and Vegetable Minestra with Rosemary FocacciaMay Day Celebration Soup with Scottish Currant BannockSpicy Mango Melon Soup with Lemon Poppy Seed MuffinsFresh Nettle Soup with Three-Grain Almond HardtackAsparagus Sipping Soup with Sesame Sunflower BreadsticksAsian Lemon-Ginger Soup with Rice BunsItalian Turkey Meatball Soup with Monkey BreadSpring Greens Soup with Dill with Cracker BreadCold Minted Pea Soup with Quick-and-Easy BreadsticksFrench Spring Vegetable Soup with Garlic Toast RoundsChunky Vegetable Soup with Cheddar Cheese Onion SconesSpring Chicken Soup with Flowerpot RollsNew Potato and Chive Soup with Onion-Dill BunsHam and Green Bean Soup with Southern BiscuitsFresh Pea Soup with Egg Salad SandwichesPolish Easter Soup with Polish Sourdough Rye BreadCream of Spring Mushroom and Asparagus Soup with Wheat Biscuits with Sage ButterSpringtime Minestrone with Grilled Turkey PaninisDanish Meatball and Dumpling Soup with Danish Butter BunsWalleye Chowder with Parmesan Garlic BreadSuper-Simple Salmon Chowder with Sour Rye BunsSummerCream of Summer Vegetable Soup with Whole Wheat Buttermilk BiscuitsFresh Tomato and Cilantro Soup with Toasted Baguette Slices with TapenadeSpicy Revitalizer with Carrot BreadsticksAvgolemono Soup with Pita BreadSummer Day Herb-Scented Soup with Whole-Grain Oatmeal BreadLemon, Corn, and Shrimp Soup with Asian-Style FlatbreadChilled Carrot and Orange Soup with Old-Fashioned Cream SconesChilled Melon Soup with Blueberry Banana BreadSpanish Gazpacho with Skillet-Toasted Parmesan FlatbreadChilled Avocado-Potato Soup with Bacon Parmesan CrackersThai Fresh Pea Soup with Red Curry and Coconut BreadParsnip and Tahini Soup with Pita CrispsSpiced Zucchini Soup with Sun-Dried Tomato and Pesto BreadZucchini and Macaroni Soup with Herbed Toasts10-Minute Chickpea-Tomato Soup with Parmesan-Basil Baguette ToastsSummer Vegetable Soup with Easy Refrigerator RollsSmooth Spiced Broccoli Soup with No-Knead FocacciaQuick Summer Squash Soup with Pesto and Kale CrostiniRoma Tomato Soup with Basil and Mexican-Style CornbreadBrown Rivel Soup with Easy Amish White BreadCranberry Bean and Pasta Soup with Crusty Tuscan BreadRed Kidney Bean Soup with Cheese PupusasSouthwestern Chicken Tortilla Soup with Cowboy Beer and Cheddar BreadAutumnStone Soup with Country Hearth BreadAutumn Root Vegetable Chowder with Chive Batter BreadColombian Chicken and Potato Soup with Corn and Almojábanas (Colombian Cheese Rolls)Curried Chicken Wild Rice Soup with Oatmeal Batter BreadChicken and Dumpling Soup with Dutch Raisin BreadGreen Cabbage and Hamburger Soup with Honey Whole Wheat Cranberry-Nut BreadMaine Corn Chowder with Whole Wheat Raisin MuffinsBrie and Apple Soup with FougasseSpiced Parsnip and Carrot Soup with LavashCream of Fresh Mushroom Soup with Avocado-Tomato WrapsEasy Cream of Tomato Soup with Old-Fashioned Grilled Cheese, Apple, and Basil SandwichesButternut Squash Soup with Pecan Cream and Quick Yeast BunsMoroccan Vegetable Soup with Couscous and Olive FlatbreadFrench Onion Soup with Crunchy BreadsticksLeek, Sweet Onion, and Potato Soup with Spinach and Stir-It-Up-and-Bake-It Many-Seed BreadAcorn Squash Soup with Granola LoafBroccoli and Cauliflower Cheddar Soup with Soft Rye PretzelsYam and Sweet Onion Soup with Buttermilk Corn MuffinsFinnish Chanterelle Soup with Rye and Barley BreadGinger-Carrot Shooters with Mini SconesPotato-Leek Soup with Rosemary BaguetteSweet Corn-Onion Shooters with Pine Nut and Anise Seed BreadsticksCurried Pumpkin Soup with Peppered Cheese BreadMushroom-Barley Soup with Cinnamon Raisin Walnut Wheat BreadWild Rice and Mushroom Soup with No-Knead Whole Wheat BreadRoasted Parsnip Root Vegetable Soup with Whole-Grain CrackersWinterSpicy Black Bean Soup with High-Protein Health BreadDutch Cheese Soup with Oatmeal RusksSwedish Christmas Eve Soup with Rye Dipping BreadOyster Soup with Brown Bread MuffinsNew Year’s Good Luck Lentil Soup with Ezekiel BreadSouthern Prosperity Soup with JohnnycakeHerbed White Bean and Sausage Soup with Beer BiscuitsCumin and Coriander Bean Soup with Black Pepper Cracker BreadBlack Bean Soup with Cheese QuesadillasItalian Bean and Swiss Chard Soup with Easy Italian LoafSenate Bean Soup with Molasses Wheat LoafGerman Lentil Soup with Caraway PopoversPea Soup and Spareribs with Rustic Rye BreadSwedish Yellow Pea Soup with Pork and Swedish PancakesBloody Mary Sippy Soup with Overnight Mini CroissantBorscht with Russian Black BreadCabbage and Apple Soup with Cheese and Olive BreadOnion Barley Soup with Mushrooms and Honey Bran MuffinsGerman Potato Soup with Pumpernickel Soup BowlsHam and Fingerling Potato Soup with PopoversLamb Meatball and Root Vegetable Soup with Bazlama (Turkish Flatbread)Beet and Red Cabbage Soup with Ground Beef PastiesQuinoa Vegetable Soup with Savory Cheese Mini LoavesMulligan Stew with Irish Brown Soda BreadRoasted Potato Cheddar Soup with Alfalfa Sprout FlatbreadSunchoke and Golden Potato Soup with Wild Rice Pecan BreadFeijoada with French Twist BreadScandinavian Fruit Soup with Orange ToastsIndex

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Book SynopsisIn the rural America of the past, a woman's reputation was sometimes made by her cherry pie - of her chocolate layer cake, or her biscuits. As America modernized and women left the home to enter the paid labour force, mastery of cooking remained a sign that a woman took her gendered responsibilities seriously. Ironically, over the course of the 20th century, as ready-made foods and kitchen appliances made home cooking less essential and labour-intensive, culinary skill continued to be perceived not only by society but often by women as a measure of a woman's true value. This work shows how cooking evolved during the 20th century as new challenges arose to replace the old. Still tied to the kitchen, women found that instead of simply providing sustenance for the household, they now had to master more complex cooking techniques, the knowledge of ""ethnic"" cuisines, the science of nutrition, the business of consumerism, and, perhaps most important of all, the art of keeping their families happy and healthy.Trade ReviewThis book would be an excellent beginning for in-depth research or for a pleasant introduction to the field. It will have a wide appeal to those interested in women's roles in the 20th century and in home cooking. - Choice ""An easy read - graceful and often witty. I was often charmed and just as often instructed. It is a book that could be used in American studies and women's studies courses."" - Linda K. Kerber, author of No Constitutional Right to Be Ladies

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Book SynopsisWhether it’s a rice bowl, a grain bowl, or even a low-carb, high-protein Buddha bowl, bowl food eating is easy, delicious and never dull. In this hip new cookbook, renowned cookbook writer Robin Asbell shares 75 of her favourite bowl food recipes, as well as a handy chart that helps readers to mix and match ingredients at a glance to create the perfect bowl. Recipes include: Paleo Cauliflower Tabouli Bowl with Lemon Mint Dressing, Sweet Potato, BBQ Chicken, Corn, and Chips Bowl, Rice, Tofu, and Green Bowl with Kimchi and Spicy Spinach and Miso Poached Vegetable and Shrimp Noodle Bowl.Trade Review"If you want to begin the year eating more healthily, this is a good place to start." -- People's Friend

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Book SynopsisGenerations of devotees have sworn by apple cider vinegar: cooking with it, swigging it by the spoonful and using it as a remedy for a range of ailments. The tart, fermented flavour can add a punch to any recipe; it’s also great for weight loss, digestion and overall good health. It is a natural cleanser, relieves muscle soreness and even treats insect bites. The Apple Cider Vinegar Companion stands out from similar titles with its recipes, such as: Dill Pickle Potato Salad; Easy Homemade Farmer’s Cheese; Homemade Spiced Ketchup; Raspberry-Peach Shrub; and Green Tea and Apple Cider Vinegar Tonic.

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Book Synopsis

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Book SynopsisOffers simple, delicious, intriguing recipes for seasonal, fresh produce.

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Book SynopsisPrized recipes and tales of home, work, and family--from the immigrant vendor-chefs of NYC's first and favorite night market On summer Saturday nights in Queens, New York, mouthwatering scents from Moldova to Mexico fill the air. Children play, adults mingle . . . and, above all, everyone eats. Welcome to the Queens Night Market, where thousands of visitors have come to feast on amazing international food--from Filipino dinuguan to Haitian diri ak djon djon. The World Eats Here brings these incredible recipes from over 40 countries to your home kitchen--straight from the first- and second-generation immigrant cooks who know them best. With every recipe comes a small piece of the American story: of culture shock and language barriers, of falling in love and following passions, and of family bonds tested then strengthened by cooking. You'll meet Sangyal Phuntsok, who learned to make dumplings in a refugee school for Tibetan children; now, his Tibetan Beef Momos with Hot Sauce sell like hotcakes in New York City. And Liia Minnebaeva will blow you away with her Bashkir Farm Cheese Donuts--a treat from her childhood in Oktyabrsky in western Russia. Though each story is unique, they all celebrate one thing: Food brings people together, and there's no better proof of that than the Queens Night Market, where flavors from all over the world can be enjoyed in one unforgettable place.Trade ReviewAn Amazon Best Book of 2020 One of Esquire's Ten Best Cookbooks of 2020 "Relive memories of the Queens Night Market. . . . Each of the recipes, and the accompanying profiles, is crammed with compelling details."--The New York Times "Food is the best way to understand the story of a person--where they came from, where they're going, what they hold dear. And the world comes to roost at the Queens Night Market."--Esquire "This extensive collection of recipes and stories from around the world will transport you."--Forbes "Charmingly designed and illustrated with a mix of photographs and hand-drawn depictions of ingredients and dishes, the effect is that of a cherished cookbook that has been handed from friend to friend. The magic of the event is really captured by this book."--Booklist "If you can't visit an outdoor food market. . . then you can pretend to be there by cooking your own takeout."--Fortune "Heirloom and street food recipes are the tempting stars of this cookbook. They reflect Wang and Garner's commitment to celebrating New York's ethnic diversity. . . . Garner's extended recipe introductions and interviews are resonant with poignant stories about the many challenges each chef has faced. . . . Their individual stories and food memories season the recipes with even more flavor and meaning."--Foreword Reviews, starred review "Along with the recipes are the voices of people from four continents, all bringing their dreams, culture and energy to their new home. Their stories are as nourishing as their food, giving hope that the American Dream is still achievable."--Shelf Awareness for Readers "This wildly diverse collection introduces a galaxy of flavors."--Publishers Weekly

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Book SynopsisBelieve it or not, there's a lot of inventing going on in the kitchen. Unless you only eat fruits and veggies right off the plant, you are using tools and techniques invented by humans to make food more tasty and easier to digest. When you cook food, you start to break it down into a form your body can absorb. When you add chemicals to make it thicker, gooey-er, or puffy-er, you turn a bunch of boring ingredients into a mouth-watering snack. Edible Inventions: Cooking Hacks and Yummy Recipes You Can Build, Mix, Bake, and Grow will show you some unusual ways to create a meal, and help you invent some of your own. Projects include: 3D printing with food Chemical cuisine and molecular gastronomy Prepared foods like jellies and pickles at home Growing your own ingredients Cooking off the grid

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Book SynopsisSharing a meal is something most couples love to do; meal-planning programs such as Blue Apron have made it easy and fun to prepare dinner together, too. But home cooks who enjoy homemade food at a reasonable cost really only need a great cookbook, with a friendly voice and delicious recipes, designed to be made and eaten by two. Here is that book. From simple meals to celebratory dinners, comfort food to healthy but hearty options, Dinner Just for Two features 100 dishes, including: Bourbon- Glazed Turkey Burgers Creamy Baked Spaghetti for Two Pear Pecorino Pasta Sheet Pan Summer Salmon Gorgeously designed with more than 100 photographs, Dinner Just for Two is destined to be a classic.

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Book SynopsisIn The Cozy Table, chef-turned-blogger Dana DeVolk scales down classic comfort food recipes to save time and money without sacrificing flavour. DeVolk makes cooking for two easy by utilising recipe elements across multiple dishes. Helpful tips will prepare even novice cooks to experiment with nourishing, nurturing dishes any night of the week.

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Book SynopsisWhen it’s time to head out for a camping weekend, there’s no reason to compromise on great food. It’s easy to whip up delicious meals with the recipes in this book: instructions include supply lists and prep work that can be done ahead of time and options for cooking both out- and indoors. The Camp & Cabin Cookbook is a feast for the eyes, with gorgeous photographs of every dish, from breakfast to snacks to dinner. Don’t leave home without it!

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Book SynopsisBrewing Everything is a thorough, accessible and humourous guide to brewing anything from beer to cider to sake. For every brewing project there is both an easy way and a hard way, a method useful to both the curious novice and the hardcore brewing veteran. Each chapter includes interviews with experts (brewmasters, cidermakers, new meadery startups and small-batch kombucha sellers) as well as the author’s own home- tested recipes. Brewing Everything walks you through the process from start to finish, beginning with easier shortcuts until you get the hang of it, and then upgrading to the harder stuff after you’ve brewed a thing or two. With step-by-step instructions, colour photographs and methods for every level of experience. This is the ultimate guide to all things home-brewed.

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Book SynopsisWhen she isn’t making pie, Kate McDermott has people to feed. From roasted chicken and veggies for Sunday supper to batches of hearty soup to reheat when there’s no time to cook, this practical cookbook focuses on staple recipes for people who aren’t looking for a part-time job in the kitchen. Using ingredients that can be found in any supermarket and techniques that every home cook needs, McDermott shares tasty and repeatable meals for friends and family. Her healthy, affordable, and delicious recipes include: Pie Cottage Scones How to Roast a Chicken Snowy Day Lentil Soup Tiny Chocolate Chippers Like those in Art of the Pie, these recipes are accompanied by moving stories—from anecdotes of single motherhood to building a home in the foothills of the Olympic mountains. Andrew Scrivani’s stunning photographs appear throughout.Trade Review"Home Cooking with Kate McDermott is one of the best American cookbooks—of this year or any year." -- Atlanta Journal-Constitution

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