National and regional cuisine Books

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Book SynopsisIn German. Die kulinarische Welt historischer Personlichkeiten.

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Book SynopsisFirst printed in Vienna in more modest form; now, however, since many versed in cookery gave this book their whole-hearted approval on grounds of its well thought-out approach and presentation, and as a result of multiple entreaties, we present the book in this new edition (Steyr: Johann Adam Holtzmayr’s widow and heirs, 1740). What has survived in today’s cooking, what has disappeared? The recipes are concise and easy to follow and include many expert tips and techniques. The original recipes in German are included along with a comprehensive index of culinary terms used in Austria in Baroque times, translated into both modern German and English

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Book SynopsisHanna Saliba's restaurant Saliba in Hamburg, which serves Syrian cuisine, is renowned far beyond the city's borders for its magical culinary experiences. Some of the restaurant's guests -Hans Hansen from Hamburg, the Munich designer Pierre Mendell, and the publisher of this volume - developed the concept for this book together with Saliba as an expression of their enthusiasm for Arab cuisine, particularly for the diversity and sophistication of its incomparable hors d'oeuvres called Mazza. Arabic calligraphy complements the feast for the eyes and makes the book much more than a collection of recipes for amateur cooks and professional chefs.

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Book Synopsis"[Everyday Bento] is packed with ideas for fun, delicious lunches."—AlphaMom.comYour kids will look forward to what's in their lunchbox every single day with the delightful collection of recipes in Everyday Bento!The bento food movement teaches us that foods can be attractive, nutritious, fun and delicious all at the same time. Kids love to try foods that bring a smile to their faces, and will often eat things they wouldn't otherwise try. For example, they'll love an adorable bear cub made from brown bread, peanut butter and jelly nestled on a bed of blueberries. Cut watermelon into hearts, and tuck them next to a ham sandwich shaped like ballet slippers for your budding ballerina. Create building bricks from healthy cheese, carrots and cucumbers—or a hot dog octopus, swimming across a sea of cucumber. Picky eaters or not, they'll try it!Wendy Thorpe Copley writes the popular bento blog Wendolonia, which takes the traditional Japanese concept of bento—a single meal packed at home in a reusable container—and Americanizes it. Using simple ingredients found in any grocery store, Wendy creates entertaining meals that are sure to delight even the most finicky eater. Some of the fun and easy bento creations here include: Princess Bento Rock and Roll Bento Snowman Bento Butterfly Bento Farm Yard Animals Bento Besides being great fun to look at, bento lunches are a healthy way to enjoy food while keeping portions in check. Freshly-prepared lunches packed in portable, reusable bento boxes are also kind to the environment and easy on the wallet—very important in today's economy. Everyday Bento teaches you a few simple techniques to make creative lunches, all in a reasonable time-frame for busy working parents.The 50 bento meals in this cookbook feature familiar foods with fun themes that will appeal to children and adults alike. Follow the easy step-by-step instructions to recreate each bento box, or mix and match different elements from the book to make your own unique creations. Make lunch fun again with Everyday Bento!Trade Review"Copley's clear, simple instructions and creative approach will help you produce adorable boxed lunches with a variety of healthful fresh foods. I'm looking at my cookie cutters, Play-doh tools, and kitchen containers in a whole new light!" --Heather Gibbs Flett, co-author of The Rookie Moms Handbook and Stuff Every Mom Should Know"Wendy Thorpe Copley is the Willie Wonka of school lunches. Her fun, colorful, and whimsical bento lunches are guaranteed to entice even the pickiest eaters to gobble up a wide array of fruits, vegetables, and whole grains happily. Her strawberry mice, fish-shaped carrots, and chicks made from hard-cooked eggs are an absolute feast for the senses." --Liz Weiss, MS, RD, co-author of No Whine with Dinner"Who knew lunch-packing could be this much fun? Everyday Bento is packed with inspiring ideas that have me looking forward to packing lunches for my kids! The photos are so delightful--I have a whole new perspective on what can go into a lunchbox." --Whitney Moss, co-author of The Rookie Moms Handbook and Stuff Every Mom Should Know

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Book Synopsis**2020 Gourmand Food Culture Award Winner**With these fun, easy and delicious recipes, anyone can venture into the world of bento boxes—no special tools or containers necessary!Hosts of popular NHK World cooking show Bento Expo, Marc Matsumoto and Maki Ogawa share their bento-making expertise on the pages of this stunningly photographed cookbook. As a Japanese-American, Marc is ideally placed to help Western readers add Japanese touches to their lunches with easy-to-find ingredients. As a Japanese mom of teenage boys, Maki is an expert at creating simple yet delicious bento box combinations that can be put together easily every morning. Together they have created an accessible, authentic bento cookbook that everyone will enjoy.Ultimate Bento is packed with practical techniques, step-by-step instructions, and useful tips for 85 recipes that can be mixed-and-matched for 25 nutritionally balanced bento box lunches. Each bento in this book costs under $3 per serving, so you and your family can save money while also eating healthier.Recipes include: Summer Rolls Japanese-style Coleslaw Wasabi Chicken Snap Pea Stir-Fry Yakitori Chicken Skewers Mini Stuffed Peppers Ginger Pork Trade Review"The hosts of Bento Expo, Marc Matsumoto and Maki Ogawa, make bento meals accessible to North American cooks with expert Japanese touches in their new book Ultimate Bento." --The Vancouver Sun"It brings practical techniques, step-by-step instructions, and useful tips for 85 recipes that can be mixed-and-matched for 25 nutritionally balanced bento box lunches." --Parenting Healthy blog"…features a fun and exciting combination of bento boxes along with helpful tips and tricks for both beginners and more experienced bento makers." --Tara's Multicultural Table blog

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Book SynopsisLong considered a simple fast food, today the hamburger is a gourmet delight. Here it is served in all the glory of traditional Italian cooking, with artisanal breads and meats bursting with a whole range of delicious toppings. This book illustrates recipes for hamburgers stemming from traditional Italian cuisine alongside recipes for French fries, salads, and sauces to discover or rediscover all the tastes of a timeless favourite. Mouthwatering highlights include the Smartburger with Scottona beef, roasted ham, Sorrento tomato, wild arugula, and mango; the Funburger with Scottona beef, gorgonzola, Italian speck, spumiglia lettuce, and green pepper sauce; and the Skillburger with Scottona beef, Parma ham, Parmigiano Reggiano cheese, spinach, and black truffle paste. Vibrant images of ingredients and delectable finished burgers complete the book.Trade Review"This book will stretch your imagination as you literally reinvent the burger."—Cooking By The Book

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Book SynopsisIn recent decades, Abu Dhabi, the capital city of the United Arab Emirates, has experienced a steady influx of people from around the world, all bringing their culinary influences. From Syria to Spain, India to Italy, Afghanistan to the Americas, an enticing array of aromas, flavors, and textures has blended with the local foodways to create a vibrant urban food culture of reinvention and collaboration, at home and on the streets. In this book, Hanan Sayed Worrell gives us an unprecedented tour of these fascinating culinary treasures. As a long-time resident of Abu Dhabi, the author takes us where few visitors can go: into the homes and lives of locals and expatriates. Through a collection of touching individual stories, delicious recipes, and vibrant photographs, we experience life in this rapidly evolving city. Table Tales: Exploring Culinary Diversity in Abu Dhabi is inspired by the many meals hosted at the Worrell s dinner table for guests from around the world. As a careful and affectionate observer of the city for over a quarter century, Worrell guides the reader on a culinary pilgrimage by way of its streets, homes, and flavors.

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Book Synopsis"Not to be missed…a gem. This is real Old World cooking…devotees of Mediterranean cuisine would be remiss not to add this book to their collection."—Boston GlobeContemporary Turkish cuisine ranges from favorites such as chickpea pilaf to richly stewed lamb on a bed of eggplant. It is fresh, distinctive, and flavorful∙the result of over five centuries of culinary tradition. Whether you want to warm up with a tangy Peasant Soup (a hearty chicken soup) or top off a meal with a mouthwatering Pistachio Seomina Cake, The Sultan's Kitchen will show you how to produce the exotic tastes and aromas of Turkish food in your own kitchen. It offers over 125 healthy, delicious recipes that are both easy to prepare and based on readily available ingredients.The Sultan's Kitchen also shows you how to prepare a complete Turkish dinner, and features stunning images by photographer Carl Tremblay. This Turkish cookbook is sure to inspire you to create meals fit for a Sultan!Trade Review"Ozcan claims Turkish cuisine is one of the greatest in the world…[his recipes] manage to be fairly persuasive." --New York Times"A wonderfully varied selection…Ozcan's versions of the famous dishes ezogelin corbasi (a red lentil soup) and 'shepherd's salad' are the most richly and complexly flavored I've eaten." --Gourmet"Ozcan Ozan's Sultan's Kitchen deliciously captures the flavors of Turkish cooking traditions…Professionals and home cooks alike will find lots of savory ideas within the pages of this book to expand their repertoire of prized Mediterranean recipes." --Greg Drescher, Director of Education, The Culinary Institute of America at Greystone

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Book SynopsisThis is a lavishly illustrated collection of more than 80 recipes from the world famous Jim Thompson restaurants in Bangkok. "At the Table of Jim Thompson" is a unique introduction to the house of Jim Thompson and the cuisine served at the world-famous Jim Thompson restaurants in Bangkok. The recipes are prefaced with an introduction filled with reminiscences of the times spent and the illustrious guests who sat at Jim Thompson's table. Over 80 recipes are featured, divided into nine sections for easy reference. Traditional Thai recipes for curries and rice dishes are given a prominent place, while space is also made for novel fusion dishes with a unique Western twist. Readers can either use individual recipes to create light meals and snacks, or pick and choose across sections to create a full-course meal complete with starter and dessert. A glossary provides readers with quick, easy access to Thai terms and culinary references.

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Book SynopsisFood has the immense power of bringing people together. However simple or extravagant, whether with family, friends or acquaintances, the cooking and sharing of food are what all should do frequently. The varied recipes in this book, from Asian to Western and those inspired by each other, are easy to follow yet produce impressive, mouth-watering dishes suitable for daily meals as well as parties big and small. In addition, Audra gives simple, practical principles of organising the preparation of ingredients and the cooking of dishes to make the processes in the kitchen stress free and enjoyable. Do delight in one of life's greatest pleasures! Cook and feast!

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Book SynopsisCelebrate Italian cuisine with more than 90 recipes for authentic, carefree dishes perfect for small gatherings and everyday meals with friends and family.Take a culinary journey through l'Italia with more than 90 recipes for fresh, authentic Italian cooking. The dishes in this mouthwatering collection emphasize carefree Italian cuisine perfect for elevating everyday dining. For intimate gatherings, a batch of Turin-style breadsticks with prosciutto served with Garibaldi spritz cocktails is sure to impress. Celebrate summer flavors and enjoy a night of alfresco dining with bowls of summer minestrone and a peach, tomato and burrata salad garnished with fresh mint and basil. On busy weeknights, a crispy pizza with roasted peppers and soppressata satisfies even the pickiest of eaters. And nothing caps off a delicious evening quite like a sweet pick-me-up such as a dark chocolate panna cotta with cherries. Including a handy section on stocking your Italian pantry and notes on classic Italian staples, Everyday Italian serves as a handy compendium for home cooks of all skill levels to add a little italiana to their kitchens. 90+ RECIPES: Flavorful Italian recipes in this volume span appetizers, soups, salads, pastas, rice and polenta dishes, pizzas and focaccias; meat, fish, and vegetable entrees; and desserts. EXPERT AUTHOR: Domenica Marchetti is the author of several books on Italian cooking. Her recipes and articles on Italian home cooking have been widely published in national publications including Cooking Light, Fine Cooking, Food and Wine, Health, the Chicago Tribune and The Washington Post, as well as online publications. INCLUDES INGREDIENT GUIDE: A section on common ingredients found in Italian kitchens breaks down the essentials of stocking your Italian pantry. FULL-COLOR PHOTOGRAPHY: Everyday Italian features gorgeous full-color photography of the recipes to help inspire and ensure success. COMPLETE YOUR COLLECTION: Complete your collection of Williams-Sonoma cookbooks with Everyday Italian. FOR ALL SKILL LEVELS: Everyday Italian includes easy-to-understand instructions for home cooks of all skill levels.

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Book SynopsisFrench cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. Accounting for Taste brings these accidents to the surface, illuminating the magic of French cuisine and the mystery behind its historical development. Priscilla Parkhurst Ferguson explains how the food of France became French cuisine. This momentous culinary journey begins with Ancien Régime cookbooks and ends with twenty-first-century cooking programs. It takes us from Carême, the inventor of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pépin. Not a history of French cuisine, Accounting for Taste focuses on the people, places, and institutions that have made this cuisine what it is today: a privileged vehicle for national identity, a model of cultural ascendancy, and a pivotal site where practice and performance intersect. With sources as various as the novels of Balzac and Proust, intervi

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Book SynopsisA collection of over two hundred recipes from ancient Rome, tested and updated for today's tastes.

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Book SynopsisThroughout, Lovegren supplements recipes - some mouth-watering, some appalling - from classic cookbooks and family magazines with humorous anecdotes that chronicle how society and kitchen technology influenced the way we lived and how we ate.Trade Review"In recent years, the subject of food has been one primarily of seriousness verging on reverence. While that may be wholly justified, it's refreshing to have a good laugh (at ourselves) every now and then." - Library Journal; "In often hilarious fashion, Lovegren chronicles hundreds of wacky fads as the nation's cooks moved from frozen fishsticks and fat-free brownies to Szechwan shrimp alfredo." - St. Louis Post-Dispatch"

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Book SynopsisAn original look at southern heirloom cooking with a focus on history, heritage, and variety. You expect to hear about restaurant kitchens in Charleston, New Orleans, or Memphis perfecting plates of the finest southern cuisinefrom hearty red beans and rice to stewed okra to crispy fried chicken. But who would guess that one of the most innovative chefs cooking heirloom regional southern food is based not in the heart of biscuit country, but in the grain-fed Midwestin Chicago, no less? Since 2008, chef Paul Fehribach has been introducing Chicagoans to the delectable pleasures of Lowcountry cuisine, while his restaurant Big Jones has become a home away from home for the city's southern diaspora. From its inception, Big Jones has focused on cooking with local and sustainably grown heirloom crops and heritage livestock, reinvigorating southern cooking through meticulous technique and the unique perspective of its Midwest location. And with The Big Jones Cookbook, Fehribach brings the rich stories and traditions of regional southern food to kitchens everywhere. Fehribach interweaves personal experience, historical knowledge, and culinary creativity, all while offering tried-and-true takes on everything from Reezy-Peezy to Gumbo Ya-Ya, Chicken and Dumplings, and Crispy Catfish. Fehribach's dishes reflect his careful attention to historical and culinary detail, and many recipes are accompanied by insights about their origins. In addition to the regional chapters, the cookbook features sections on breads, from sweet potato biscuits to spoonbread; pantry put-ups like bread and butter pickles and chow-chow; cocktails, such as the sazerac; desserts, including Sea Island benne cake; as well as an extensive section on snout-to-tail cooking, including homemade Andouille and pickled pigs' feet. Proof that you need not possess a thick southern drawl to appreciate the comfort of creamy grits and the skill of perfectly fried green tomatoes, The Big Jones Cookbook will be something to savor regardless of where you set your table.Trade Review“In The Big Jones Cookbook, Fehribach has provided a firm sense of culinary place and heritage when it comes to southern food, along with recipes you can’t wait to make. He takes readers on a journey of the background of each recipe, both in his life and from a historical perspective. Time to go back to Chicago and enjoy eating his food in person again!” -- Nathalie Dupree, co-author of Mastering the Art of Southern Cooking“You need not be from the South to get the South and southern cooking; you simply need to be devoted. Fehribach is very devoted, complete with a side serving of biscuits smothered in savory debris gravy! He brings to his subject the factual ferocity and curiosity of a historian. He cooks it up with the contemplation and invention of a true artist. He serves it to us with genuine heart. I’d like to tell you a whole lot more about why I am giving The Big Jones Cookbook a wide space on my kitchen counter, but I need to go now and find the ingredients for Reezy-Peezy, ca. 1780. You should, too.” -- Ronni Lundy, author of Shuck Beans, Stack Cakes, and Honest Fried Chicken“Fehribach is a bighearted anthropologist, history nerd, and kick-ass kitchen technician—in other words, the ideal chef to introduce Chicagoans to the pleasures of regional southern cuisine. The Big Jones Cookbook distills the magic of his restaurant, the way Fehribach’s cooking manages to honor southern culinary traditions and ingredients in a resolutely contemporary way. This is food that tells stories, and here are all the hero recipes we’ve been craving, from Big Jones’s legendary fried chicken to classics like gumbo z’herbes to new originals like chicken-fried morels and benne ice cream. The Big Jones Cookbook is major news on the southern-food front.” -- Matt Lee and Ted Lee, authors of The Lee Bros. Charleston Kitchen“Fehribach has committed to memory the southern culinary canon, defined by writers like Grosvenor and Egerton. In The Big Jones Cookbook, he channels their ethics and aesthetics, shaping an agrarian approach that he calls ‘modern homestead cooking.’ From turnip greens with potato dumplings to pawpaw panna cotta, Fehribach renders a cuisine that's both erudite and stomach-rumbling.” -- John T. Edge, coeditor of The Southern Foodways Alliance Community Cookbook“Through extensive research, intuition and personal experience, Fehribach gives context to many of our great southern classics, and creates some of his own along the way. His reverence for southern cooking and the people who help sustain it shine through in every recipe. I have already dog-eared dozens of pages!” -- Susan Spicer, chef and owner, Bayona, New Orleans“Much as Rick Bayless has done for Mexican food, so Fehribach has done for Southern culinary traditions, excavating old recipes, researching the foodways that surrounded them, and seeking out hard-to-find ingredients, some of which seem exotic though they once grew abundantly, even in the Midwest.” * Chicago Tribune *“I love Big Jones, and Fehribach’s dedication to preserving and resurrecting dishes from a wide variety of Southern cuisines, and how those dishes are grounded in regional history. . . . I was not only expecting recipes that would bring the history of my own home country to my table; I was expecting them to be enriched with Fehribach’s lifelong interest in history and geography. I wasn’t disappointed. . . . It’s a concise introduction to Fehribach’s approach, which draws on home cooking and high cuisine, using modern techniques to ‘reboot’ old dishes.” * Chicago Magazine *“Fehribach may hail from the Midwest, but that doesn’t stop him from being a regional Southern cooking expert and taking the time to teach us a thing or two about it. The Big Jones Cookbook has recipes divided by geography. I happen to love this, because as we all know, preparations vary greatly depending on whether you’re in the coastal Low Country of South Carolina and Georgia, south Louisiana, or the Delta. With a little history and a lot of recipes, Fehribach takes you through regional cuisine that’s not only mouthwatering, but also easy to pull together.” * Washington Independent Review of Books *“A historic (and ground-breaking) take on Southern food.” * Eater *“An assiduous student of southern cooking, Big Jones’ owner Fehribach takes advantage of farm-fresh meats and produce to illustrate that even in an era of franchise fried chicken, genuine southern cooking can rise to haute cuisine. Scouring the legacy of the South’s best chefs, such as Edna Lewis and Paul Prudhomme, Fehribach advocates for stone-ground grains and old-fashioned sorghum molasses and lard. Recipes range from simple, traditional pimiento cheese and cornbread through freshly crafted headcheese and boudin sausages. He reveals his own long-guarded secret Kentuckiana fried-chicken recipe. The text’s depth and intelligence make this an appropriate cookbook far beyond regional boundaries.” * Booklist *“Organized by regions of the south, it’s a cookbook built on cookbooks, as Fehribach is a devoted digger into long-forgotten volumes. And there are fascinating sidelights on everything from the Italian etymology of the low-country slave dish reezy-peezy to the old Virginia origins of chicken-fried steak. At the same time, it’s not a book that belabors its subject—a more scholarly tome is up next for Fehribach—and it’s a highly practical book, based on oft-requested recipes time-tested in Big Jones’s kitchen.” * Chicago Reader, "Best New Cookbook from Chicago" *“Paul is unique in that he doesn't look forward at what Southern food could be, he's looking backward at what it once was. He loves 100 year-old handwritten recipes, time-honored technique, and heirloom ingredients.” * Huffington Post *Table of ContentsPreface Acknowledgments Breads Skillet Cornbread Sally Lunn Popovers Farmstead Biscuits Sweet Potato Biscuits Cheddar Biscuits Beignets Buckwheat Banana Pancakes Antebellum Rice Waffles Salt-Rising Bread Abruzzi Rye Bread Awendaw SpoonbreadInspirations from the Lowcountry Benne Oyster Stew She-Crab Soup Carolina Gold Rice and Boiled Peanut Perlau Pickled Shrimp Creamy Grits Shrimp and Grits Reezy-Peezy, ca. 1780 Mustard Barbeque Sauce Sea Island Benne Cake Roux Icing Sea Island Benne Ice Cream Coconut Cream Cake Cream Cheese IcingSouth Louisiana Crawfish Boudin Fritters Gumbo Ya-Ya Cajun Seasoning Creole Boiled Rice Gumbo z’Herbes Crawfish Étouffée Barbecued Shrimp Creole Seafood Seasoning Red Beans Voodoo Greens Brown Butter Roasted Palm Hearts Debris Gravy Rémoulade Eggs New Orleans Poached Eggs Crab Cakes Béarnaise Potatoes O’Brien Bread Pudding Cherry Bavarian Cream The Appalachian Highlands Sautéed Ramp Greens with Benne Grilled Asparagus with Cottage Cheese and Lemon Pimiento Cheese Hominy Succotash Old Virginia Fried Steak, ca. 1824 Chicken-Fried Morel Mushrooms Sawmill Gravy Turnip Greens with Potato Dumplings Pan-Fried Ham with Redeye Gravy Buttermilk Pie Jelly Roll Cake Salty Sorghum TaffyKentuckiana Chicken and Dumplings, ca. 1920 Sweet Tea–Brined Pork Loin Fried Chicken Duet of Duck with Bourbon Giblet Jus Potted Duck Rutabaga Confit Creamed Brewster Oat Groats with Parsnips and Hen of the Woods Braised Sausages with Sauerkraut and Parsnips Mashed Potatoes Charred Brussels Sprouts with Shallots and Pecans Black Walnut Sorghum Pie Short Crust for Sweet Pies Chocolate Pecan Tart Pawpaw Panna Cotta Persimmon Pudding Pie Salty Sorghum Ice Cream The Delta and Deep South Cheese Straws Boiled Peanuts Fried Green Tomatoes Goat Cheese and Potato Croquettes Pecan Chicken Salad Crispy Catfish à la Big Jones Crowder Peas Sweet Potato Hash Mississippi Mud Pie Red Velvet Cake The Bar Sazerac Cocktail, ca. 1940 Chatham Artillery Punch Oleo-Saccharum The Consummation Sweet Leaf Blue Yodel No. 1 Bloody Mary Jones Death in the Afternoon Cherry Bud Bitters Rhubarb Julep Brandy Fix The Pantry Clarified Butter Basic Mayonnaise Green Goddess Standard Canning Instructions for Shelf-Stable Pickles and Preserves Chow-Chow Bread and Butter Pickles Piccalilli Five-Pepper Jelly Okra Pickles Raspberry Preserves Elderberry Jelly Apple Butter Pickled Peaches Preserved Quince Kumquat Marmalade Savory Benne Crackers Worcestershire Sauce Basic Vinaigrette Bourbon and Brown Sugar MustardThe Whole Hog Andouille Boudin Boudin Rouge Chaurice Head Cheese Tasso Bacon Ham Pickled Pig’s Feet Lard Crackling, aka GratonsNotes on Sources Index

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Book SynopsisRoger Horowitz follows the fascinating journey of kosher food through the modern industrial food system. From the Atlanta rabbi who made Coke kosher to the success of Manischewitz wine with non-Jewish consumers, Kosher USA adds a significant chapter to the history of modern Jewish American life as well as American foodways.Trade ReviewYou don't have to be Jewish to love Roger Horowitz's Kosher USA! It is three-stories in one: a family narrative within a history of kosher within the industrialization of the American food system. Well researched, insightful, and delightful--even for goyim. -- Andrew Smith, editor in chief, Savoring Gotham: A Food Lover's Companion to New York City Roger Horowitz's Kosher USA is a window into the world of the Jewish dietary laws and the conflict between being American and being kosher. The fascinating narrative tells the story of sturgeon, Coca Cola and Jello, as well as the intricate process of koshering meat in the modern world with the pivotal role of Temple Grandin and the large meat processors. An informative read for those who know and those who know nothing about kosher food's place in the American food system. -- Joan Nathan, author of Jewish Cooking in America Kosher USA introduces us to a remarkable cast of characters: the rabbis, scientists, home cooks, food companies and activists who spent decades wrestling with the term "kosher" in a passionate effort to tame it. Based on a rich array of sources, written with warmth and insight, this is an exhilarating study of how an ancient religious scruple became a modern American empire. -- Laura Shapiro, author of Perfection Salad: Women and Cooking at the Turn of the Century Set in the context of Jewish ascendancy into the middle class, Kosher U.S.A. traces the way in which changes in modes of production and the lure of consumption battered, challenged, and sustained an ancient Jewish practice. Horowitz tells a very readable story about the convergence of technology, science, religion, animal-rights activism, and ordinary Jewish consumers. There is no other book like it. -- Hasia Diner, director, Goldstein-Goren Center for American Jewish History, New York University A thoughtful look at the convergence of faith, ethnicity, and the business of food. Kirkus Reviews An informative and endlessly fascinating account of how Jewish law, modern food production, government regulation, business acumen, and religious politics have shaped the American kosher food industry. Roger Horowitz understands that arcane arguments over glycerin, rennet and gelatin, and improbable tales concerning Coke, Kedem, Rubashkin and Manischewitz form part of a larger and more important story. You don't have to be Jewish to appreciate his accomplishment! -- Jonathan D. Sarna, Author of American Judaism: A History Engrossing... Horowitz provides a fascinating window into a rarefied world. Publisher's Weekly I have... fun reading Horowitz's book... Halfway through Horowitz's book, I get nostalgic. Globe and Mail In a work that is equal parts history, memoir, and cultural analysis, Horowitz traces the dramatic rise of kosher food products, specifically how they made their way into American food culture and were later popularized in the mass market of consumer products. Library Journal (starred review) The ever-changing and expanding kosher world makes this book quite timely and significant, as it traces the overlap interaction of religion and science. -- Roberta Scher The Jewish Georgian Kosher USA is the single best book that I have ever read on the American kosher industry. It will entertain and educate both general readers and serious scholars. H-Judaic Fascinating. Western States Jewish History As good food often does, Horowitz's book leaves the reader deeply satisfied-but hoping for a few more morsels. American Historical Review The history of the kosher food industry is thus quite skillfully told by Horowitz. American Jewish HistoryTable of ContentsPrologue: Uncle Stu's Question 1. My Family's Sturgeon 2. Kosher Coke, Kosher Science 3. The Great Jell-O Controversy 4. Who Says It's Kosher? 5. Industrial Kashrus 6. Man-O-Manischewitz 7. Harry Kassel's Meat 8. Shechita Conclusion: Kosher Ethics/Ethical Kosher? Epilogue: Remembering, Discovering, Thanking Notes Index

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Book SynopsisAn insightful map of the landscape of social meals, this book argues that the ways in which we eat together play a central role in social life.Trade ReviewA Choice Outstanding Academic Title, 2014. "I eagerly read Eating Together: Food, Friendship, and Inequality, engulfing new insights offered in her cultural and sociological analysis of the significance of domestic hospitality in people's lives. An excellent, much needed contribution to food studies as well as sociology and gender studies."--Psyche A. Williams-Forson, author of Building Houses out of Chicken Legs: Black Women, Food, and Power "It is well worth following Alice Julier on this journey and exploration of eating together through forms, ethos and places."--Review of Agriculture, Food, and Environmental Studies "The author crafts a textured portrait of the meals and manners of middle-class dinner parties and potluck suppers, primary events in American social life. Reveals both how notions of hospitality have changed, and the degree to which women are still charged with much of the labor of caring and sharing. Highly recommended."--Choice "Cosmopolitan dining habits have become a form of social capital, as Alice P. Julier argues in Eating Together: Food, Friendship, and Inequality, a study of social eating at home in America that explores the use of food to create both ties and boundaries. Julier's book contributes to the small field of sociology on friendship, often considered the least hierarchical of relationships. Yet, as Eating Together illustrates, these supposedly democratic bonds are influenced by structural inequalities in class, race and gender."--Times Literary Supplement"Among countless accurate observations, Alice Julier explains that food can take several circuits or networks, depending on your budget and where you live; matters of food distribution can have many direct impacts on what is being actually offered to the consumer, depending whether buyers go to standardized supermarkets or to the small, exotic and specialized outlets which rely on alternative chains… This is the type of lively book that can make laypeople understand what sociology is all about."--Electronic Green Journal

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Book SynopsisTrade 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 SynopsisWorks of Distinction, LDEI M.F.K. Fisher Prize for Excellence in Culinary Media Content, 2022 A rare woman's-eye-view of working in the professional French kitchen Though women enter France's culinary professions at higher rates than ever, men still receive the lion's share of the major awards and Michelin stars. Rachel E. Black looks at the experiences of women in Lyon to examine issues of gender inequality in France's culinary industry. Known for its female-led kitchens, Lyon provides a unique setting for understanding the gender divide, as Lyonnais women have played a major role in maintaining the city's culinary heritage and its status as a center for innovation. Voices from history combine with present-day interviews and participant observation to reveal the strategies women use to navigate male-dominated workplaces or, in many cases, avoid men in kitchens altogether. Black also charts how constraints imposed by French culture minimize the impact of #MeToo and other reform-minded Trade Review"This easily read book incorporates a rich ethnographic account of French culinary history and tradition and thereby minimizes any gaps in the author's use of outside scholarship by paying serious attention to women's lived experiences in professional kitchens. Black's book is a valuable addition to folklore scholarship, women's studies, food studies, and other related fields." --Digest"Recomended." --Choice"Rachel Black has written a fascinating account of feminine sovereignty in the bouchons of Lyon. She shares timeless examples of wisdom and strength migrating to contemporary kitchens."--Odessa Piper, James Beard Foundation Best Chef Midwest 2002 and founder of L’Etoile"Cheffes de Cuisine fills an important gap, and the book’s focus on the gendering of kitchen space makes it relevant to many current discussions and debates."--David E. Sutton, author of Secrets from the Greek Kitchen: Cooking, Skill, and Everyday Life on an Aegean Island

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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"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 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 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 SynopsisTrade Review"In this lyrical work, theoretical physicist Zee steps outside his specialty to write about his true loves—Chinese cooking, language, and culture. Zee’s format is elegant: he takes a common food on the menu of any Chinese American restaurant, explicates the Chinese characters designating the food, and relates charming anecdotes and history associated with the food." * Kirkus Reviews *"Included in bestselling book 1,000 Books to Read before You Die: A Life-Changing List by Jim Mustich.""Charming. . . . A study of the very nature of Chinese culture. Zee has a quirky, personal style that draws the reader in." -- Anne Tyler * Washington Post Book World *"The most delightful food book of the year, . . . a happy blending of instruction and amusement in the language, culture, and cuisine of China." * Minneapolis Star-Tribune *"Interesting and unique. . . . Family anecdotes, folklore, and good sketches help the author present a new understanding and meaning behind this rich and complex cuisine." * Christian Science Monitor *"A truly delightful literary compendium of wit, wisdom, and how-to." * Newsday *Table of ContentsPreface Time Line A Word about Pronunciation Introduction Beijing Men Built a Fire Slicing through Water Interlude 1: Phonetics, or Why Some Characters Look Horribly Complicated Sleep of the Truly Inebriated Swallowing Clouds Chinese Pigs Stand Interlude 2: The Appalling Ignorance of Some Scribes A Delicacy for Aging Men No Contest between Fish and a Bear with Eight Legs Courtesans Do Not Eat Crabs Interlude 3: To All You Carnivores The Sweet Fragrance of Crops Ripening How to Avoid Being Vulgar The Pockmarked Woman and the Pearly Empress Interlude 4: Words Are Like Our Children Buddha Jumping over Walls Act without Acting, Taste without Tasting Interlude 5: Like Eating Potato Chips The Sublime Faith in Illusions Pieces of Her Heart Elixirs and the Food of Health From Banquets to Voyages of Discovery Epilogue: All Banquets Must Come to an End Afterword by Linda Rui Feng Appendix A. How to Exercise Your Arm and Throat while Drinking Appendix B. A Few Recipes Notes Bibliography Table of Dynasties Table of Some Common Radicals Used in this Book Table of Characters and Radicals Cited by Chapter Acknowledgments A Final Note

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Book SynopsisRecipes for easily accessible, fresh-from-the-garden Italian food from a Calabrian native and "bountiful good cook" (The Atlantic).Trade Review"Starred Review. Recipes such as sagne chine (Calabrese lasagne), vruocculi ca' savuzuizza (sausage and broccoli rabe), and pipi 'mpajanati (sweet pepper fritters) highlight this brilliant, comprehensive cookbook... Costantino certainly digs deep into the cuisine, highlighting authentic recipes along with an insightful narrative.... Costantino's cookbook offers home cooks a delightful journey along the toe of Italy's boot." -- Publishers Weekly

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Book SynopsisFrom the breweries of New Amsterdam to Brooklyn's Sweet'n Low, an account of four centuries of food production in New York City.Trade Review"... a remarkable collection of interviews from the people who make New York the culinary capital of the world... an engaging history of how New Yorkers have fed themselves—and the rest of the continent." -- Erica Wagner - Financial Times

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Book SynopsisA clear, illustrated guide to making sourdough and the Italian-inspired café dishes from one of Manhattan's best bakeries.

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Book SynopsisMeatless Vietnamese cooking for vegetarians and omnivores alike.Trade Review"If you’re vegetarian and love Vietnamese food, look no further than this book." -- Choice

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Book SynopsisServe up a heaping lesson of history with delicious recipes from our nation's past-- from the pilgrims' first feast to today's high-tech, low-fat fare Who knew history could be so delicious? In The U.S. History Cookbook, you'll discover how Americans have lived and dined over the centuries. This scrumptious survey of periods and events in U.Table of ContentsACKNOWLEDGMENTS. ABOUT THIS BOOK. DISCOVERING THE KITCHEN. Tools of the Trade. COOKING SKILLS. Cutting. Measuring. Mixing. Stovetop Cooking. Cracking and Separating Eggs. SAFETY RULES. Around the Stove and Oven. Using Any Appliance. Using a Microwave Oven. Using a Knife. Cleaning Up Chapter 1. The First Thanksgiving. Golden Harvest Pumpkin Bread. Cornmeal Blueberry Mush (Sautauthig). The Ultimate Roasted Turkey Breast. Traditional Cranberry Sauce. Chapter 2. Colonial Fare. Corn Chowder. Virginia Ham with Cherry Sauce. Old-Fashioned Dried Apple Rings. All-American Baked Apple Crisp with Dried Fruits. Chapter 3. Louisiana Territory Creole and Cajun Foods. Shrimp and Ham Jambalaya. Bread Pudding with Fruit. King Cake. Chapter 4. Remember (Those Great Tortillas at) the Alamo! Awesome Tacos. Ralph's Rib-Stickin' Hot and Spicy Texas Ribs. Meatless Chili. Chapter 5. A Pioneer Breakfast. Buckwheat Griddle Cakes. Amazing Country Scrambled Eggs. Trail Blazin' Beef Jerky. Chapter 6. Plantation Life. Southern Fried Chicken Wings. Plantation-Baked Corn Bread. The Sweetest Sweet Potato Pie. Peaches and Cream Ice Cream Sundae with Gingersnaps. Chapter 7. Dining on the Transcontinental Railroad. Chop Suey. Coast-to-Coast Apple Pie. Cocoanut Pudding. Chapter 8. A Victorian Tea. Lemon and Poppy Seed Afternoon Tea Bread. Old-Fashioned Root Beer Float. Noodle Kugel. Chapter 9. The Ravenous Roaring Twenties. Baby Ruth Homerun Bars. Fast 'n' Easy Caesar Salad. Supremely Citrus Sundae. Chapter 10. Making Do during the Great Depression. Speedy Vegetable and Barley Soup. Baked Macaroni and Cheese. Depression Cake. Chapter 11. World War II Rations. Cozy Chicken Veggie Noodle Stew. Sloppy Joes. Crunchy Carrots. M & M's Cookies. Chapter 12. Fabulous Fifties Foods. Vegetable Platter with Sour Cream and Onion Dip. Make-Your-Own TV Dinners. German Chocolate Minicakes. Coco-Nutty Pecan Frosting. Chapter 13. Sixties and Seventies Sensations. Peace, Love, and Crunchy Granola. Mother Earth's Zucchini Bread. Swift 'n' Savory Spinach and Onion Quiche. Chapter 14. High Tech, Low Fat: The 1980s and 1990s. Lazy Morning Lemon Blueberry Muffins. Fashionable Fettuccine with Porcini Mushrooms and Parmesan Cheese. Roasted Veggie Pita Rounds. American Food and Cooking Timeline. Glossary. Index.

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Book Synopsis

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Book SynopsisTraces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. This book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.Trade Review"Goldstein convincingly presents a case for California cuisine as a vital force in strengthening connections among food, chefs and diners in ways that have transcended region." Kirkus Reviews "An engaging history of a culinary revolution that has had enormous influence over the entire country." Library Journal "When the time came for a definitive record of California cooking, UC Press knew the exact person to pen it. After almost 200 interviews with chefs, critics, food artisans, iconoclast winemakers and restauranteurs, the doyenne has tracked a 30-year shift in design, casualization and style." C Magazine "A book for anyone who loves to eat and who wants to understand why eating has gotten so delicious." -- Miriam Morgan San Francisco Chronicle "As a chef and writer, Joyce brings an insider's eye to chronicling the shift to local, foraged, farm-to-table, and fusion cooking. If you want to fill in what you missed and where Californian cuisine is heading next, read about it." Super Chef Blog "A lot of interesting anecdotes... Indeed, for anyone who wonders what those wild early days were all about, 'Inside the California Food Revolution' will be a valuable resource." Los Angeles Times Daily Dish "Insightful and compelling ... As engaging as it is educational." Restaurant Hospitality "Lively history told by someone who was part of it always makes for the most engaging books, and award-winning restaurateur and author Joyce Goldstein certainly qualifies as one in the vanguard of a culinary revolution no one saw coming in America--and certainly not in California--that transformed the way Americans eat." Mariani's Virtual Gourmet Newsletter "Lively history told by someone who was part of it always makes for the most engaging books, and award-winning restaurateur and author Joyce Goldstein certainly qualifies as one in the vanguard of a culinary revolution no one saw coming in America--and certainly not in California--that transformed the way Americans eat." Mariani's Virtual Gourmet Newsletter "...This volume is highly readable and a valuable introductions to an event that has changed American views about food and eating." -- DM Gilbert CHOICE MagazineTable of ContentsPreface Introduction 1. Thirty Years of Food Revolution: A Historical Overview 2. One Revolution, Two Ways: Northern versus Southern California 3. Defying Kitchen Convention: Self-Taught Chefs and Iconoclasts 4. Women Chefs and Innovation: The New Collaborative Kitchen 5. New Flavors: Upscale Ethnic, Eclectic, and Fusion Food 6. New Menus: The Daily Menu and the Story behind the Food 7. Restaurants Reimagined: Transformations in the Kitchen and Dining Room 8. A New World of Fresh Produce: Reviving the Farm-to-Table Connection 9. Custom Foods: Chefs Partner with Purveyors and Artisans 10. Merging the Worlds of Wine and Food: Common Cause Afterword: The Continuing Evolution of California Cuisine Acknowledgments Sources Index

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Book SynopsisTrade Review"Provides an important ethnographic contribution to the implications of long-distance trade and the deconstruction of different visions of justice in ethical trade." -- Julia Poerting Mountain Research and Development "This richly detailed ethnography provides unique and important insights into the 21st century plantation economy.; Impressive field work." -- Kristin Plys International Journal of Comparative Sociology "Engaging ... The Darjeeling distinction is an important critique ... a vital and timely comment on the burgeoning ethical trade." -- Saee Haldule Social Anthropology "Extensive research ... intriguing; Besky offers insightful solutions." -- Alexandra Hatzakis Gastronomica "Besky has pushed forward several debates in sociology, anthropology, geography, and economics about the promises and perils of globalization ... impressive theoretical analysis ... essential reading." -- Jamie K. McCallumt Comparative Labor Law & Policy Journal "An excellent example of local ethnography ... an important contribution." -- Daniel Reichman American Ethnologist "The Darjeeling Distinction is a brilliant and entertaining book... Its accessible and narrative style will surely appeal to a wide audience." -- Daniel Munster Alegra Laboratory "This is an important book and one of the very few to really understand that Fair Trade is refracted through local processes, ideas, and politics... It has an important and sober message to impart." Review of Agricultural & Environmental Studies "An important book and one of the very few to really understand that Fair Trade is refracted through local processes, ideas, and politics and needs to be understood in that light. It has an important and sober message to impart." Review of Agricultural, Food and Environmental StudiesTable of ContentsList of Maps and Figures Acknowledgments Notes on Orthography and Usage Introduction: Reinventing the Plantation for the Twenty-first Century 1. Darjeeling 2. Plantation 3. Property 4. Fairness 5. Sovereignty Conclusion: Is Something Better Than Nothing? Notes Bibliography Index

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Book SynopsisTrade Review"Provides an important ethnographic contribution to the implications of long-distance trade and the deconstruction of different visions of justice in ethical trade." -- Julia Poerting Mountain Research and Development "This richly detailed ethnography provides unique and important insights into the 21st century plantation economy.; Impressive field work." -- Kristin Plys International Journal of Comparative Sociology "Engaging ... The Darjeeling distinction is an important critique ... a vital and timely comment on the burgeoning ethical trade." -- Saee Haldule Social Anthropology "Extensive research ... intriguing; Besky offers insightful solutions." -- Alexandra Hatzakis Gastronomica "Besky has pushed forward several debates in sociology, anthropology, geography, and economics about the promises and perils of globalization ... impressive theoretical analysis ... essential reading." -- Jamie K. McCallumt Comparative Labor Law & Policy Journal "An excellent example of local ethnography ... an important contribution." -- Daniel Reichman American Ethnologist "The Darjeeling Distinction is a brilliant and entertaining book... Its accessible and narrative style will surely appeal to a wide audience." -- Daniel Munster Alegra Laboratory "This is an important book and one of the very few to really understand that Fair Trade is refracted through local processes, ideas, and politics... It has an important and sober message to impart." Review of Agricultural & Environmental Studies "An important book and one of the very few to really understand that Fair Trade is refracted through local processes, ideas, and politics and needs to be understood in that light. It has an important and sober message to impart." Review of Agricultural, Food and Environmental StudiesTable of ContentsList of Maps and Figures Acknowledgments Notes on Orthography and Usage Introduction: Reinventing the Plantation for the Twenty-first Century 1. Darjeeling 2. Plantation 3. Property 4. Fairness 5. Sovereignty Conclusion: Is Something Better Than Nothing? Notes Bibliography Index

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Book SynopsisTrade Review"Rich, both theoretically and empirically ... It is, in short, a text bound to the complex pursuit of the ethical in a world where such an endeavour is becoming all the more urgent." -- Fiona Murphy The Allegra Laboratory "A unique and important contribution to the scholarships of ethical consumption and alternative food movements." -- Loretta Iegtak Lou The Allegra Laboratory "This book is a valuable source of insight both for scholars and activists looking for more nuanced and "culturally sensitive" approaches to food and its social, political, symbolical, and practical meanings." -- Costanza Curro The Allegra Laboratory "This volume signifi cantly contributes to understanding what it means to practice ethical eating and points to the various dilemmas in paving the way toward more sustainable food systems." -- Tanja Kamin Slavic ReviewTable of ContentsAcknowledgments Introduction: Ethical Eating and (Post)socialist Alternatives Jakob A. Klein, Yuson Jung, and Melissa L. Caldwell 1. Homogenizing Europe: Raw Milk, Risk Politics, and Moral Economies in Post-Socialist Lithuania Diana Mincyte 2. The Moral Significance of Food in Reform-Era Rural China Ellen Oxfeld 3. Placing Alternative Food Networks: Farmers' Markets in Post-Soviet Vilnius, Lithuania Renata Blumberg 4. Ambivalent Consumers and the Limits of Certification: Organic Foods in Postsocialist Bulgaria Yuson Jung 5. Connecting with the Countryside? "Alternative" Food Movements with Chinese Characteristics Jakob A. Klein 6. Vegetarian Ethics and Politics in Late-Socialist Vietnam Nir Avieli 7. Agroecology and the Cuban Nation Marisa Wilson 8. Gardening for the State: Cultivating Bionational Citizens in Postsocialist Russia Melissa L. Caldwell Afterword: Ethical Food Systems, Between Suspicion and Hope Harry G. West Contributors Index

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Book SynopsisExplores how cooking skills, practices, and knowledge on the island of Kalymnos are reinforced or transformed by contemporary events. This book focuses on micropractices in the kitchen, such as the cutting of onions, the use of a can opener, and the rolling of phyllo dough, along with cultural changes, such as the rise of televised cooking shows.Trade Review"Sutton's book, impeccably researched and lucidly presented, complicates and challenges this widespread view while also providing the tools and guideposts needed to re-think what it means to cook and the myriad reasons why it matters-in Kalymnos and elsewhere." -- Marcia Carabello Graduate Journal of Food StudiesTable of ContentsList of Illustrations List of Video Examples Acknowledgments Introduction: Why Does Greek Food Taste So Good? 1. Emplacing Cooking 2. Tools and Their Users 3. Nina and Irini: Passing the Torch? 4. Mothers, Daughters, and Others: Learning, Transmission, Negotiation 5. Horizontal Transmission: Cooking Shows, Friends, and Other Sources of Knowledge 6. Through the Kitchen Window Conclusion: So, What Is Cooking? Epilogue: Cooking (and Eating) in Times of Financial Crisis Notes References Index

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Book SynopsisFood and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. This book delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association.Trade Review"Any remaining doubts about the legitimacy of food history are put to rest by this edited volume." -- A. B. Audant CHOICETable of ContentsList of Illustrations Acknowledgments Preface Paul Freedman Introduction: Food History as a Field Warren Belasco Part One: Regional Histories 1. Premodern Europe Ken Albala 2. China E.{ths}N. Anderson 3. India Jayanta Sengupta 4. Out of Africa: A Brief Guide to African Food History Jessica B. Harris 5. Middle Eastern Food History Charles Perry 6. Latin American Food between Export Liberalism and the Via Campesina Jeffrey M. Pilcher 7. Food and the Material Origins of Early America Joyce E. Chaplin 8. Food in Recent U.S. History Amy Bentley and Hi'ilei Hobart 9. Influence, Sources, and African Diaspora Foodways Frederick Douglass Opie 10. Migration, Transnational Cuisines, and Invisible Ethnics Krishnendu Ray Part Two: Cuisine 11. The French Invention of Modern Cuisine Priscilla Parkhurst Ferguson 12. Restaurants Paul Freedman 13. Cookbooks as Resources for Social History Barbara Ketcham Wheaton Part Three: Problems 14. The Revolt against Homogeneity Amy B. Trubek 15. Food and Popular Culture Fabio Parasecoli 16. Post-1945 Global Food Developments Peter Scholliers List of Contributors Index

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