Housekeeping in Old Virginia
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The Blue Ribbon Cook Book
Food, Cooking & Recipes The Shelf2Life Food, Cooking & Recipes Collection is a unique set of pre-1923 cookbooks and other materials focused on food preparation, preservation and cooking instruction. From recipes for steamed dumplings, roast beef and pumpkin soup to peach pie, soft molasses gingerbread and baked custard, these titles offer ample instructions, all while igniting the senses. Tucked between pages teaching the art of carving and kitchen cleaning techniques are lively poems, songs and diary excerpts from enthusiasts around the world singing the praises of food. The Shelf2Life Food, Cooking & Recipes Collection provides cooking and baking enthusiasts a one-of-a-kind culinary experience from the kitchens of the late 18th and early 19th centuries.
Lost Recipes The Unofficial Hobbit and Lord of the Rings Cookbook
The Book of Lost Recipes lovingly and meticulously traces the culinary adventures of Frodo and his companions during their quest in the Lord of the Rings. It also describes all of the meals eaten by Bilbo and the dwarves on their journey to Erebor in the Hobbit. Every mention of food and drink described by Tolkien is carefully laid out, with full recipes for each specific dish. Nothing is added, and nothing is omitted.
The Chemistry of Cookery
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Old Cookery Books and Ancient Cuisine
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Housekeeping in Old Virginia
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Good Ole Tasties 2
Good Ole Tasties 2 will bring new ideas, re-written text to better explain recipes, and the love of the original text of "Good Ole Tasties copyright 2019
Culinary Travels
A map of flavors, aromas and evocations from across the European continent and beyond, Emily Szajda takes you on a culinary journey traversing borders. In this narrative cookbook, you will encounter healthy adaptations of traditional recipes from her travels and life abroad along with stories and takeaways on how food, the simple act of breaking bread, creates an experience. It has the power to tear down walls and create a space for conversation, understanding, and memory. Awaken your senses and relish the moment. From an afternoon tea with fresh baked scones and clotted cream at the St. James Hotel in London to a plate of delectable truffled risotto with osso bucco in Rome, food is not merely sustenance, a part of the human existence but an act of love and fellowship. Please be my guest. Learn how to have a soulful, interactive relationship with food that not only fills your belly but your heart and mind. Take time. Pull up a seat at my table. Let's eat!
The Blue Ribbon Cook Book
Food, Cooking & Recipes The Shelf2Life Food, Cooking & Recipes Collection is a unique set of pre-1923 cookbooks and other materials focused on food preparation, preservation and cooking instruction. From recipes for steamed dumplings, roast beef and pumpkin soup to peach pie, soft molasses gingerbread and baked custard, these titles offer ample instructions, all while igniting the senses. Tucked between pages teaching the art of carving and kitchen cleaning techniques are lively poems, songs and diary excerpts from enthusiasts around the world singing the praises of food. The Shelf2Life Food, Cooking & Recipes Collection provides cooking and baking enthusiasts a one-of-a-kind culinary experience from the kitchens of the late 18th and early 19th centuries.
Yummy
40 delicious recipes that will keep you healthy and happy at all the same time. It's all about balance. Life is about living and a huge part of that is eating. Eating whole, nutritious food whilst indulging in treats and things that fill your soul. I am a true believer that you don't have to cut out your favourites to hit your goals. It's all about balance and knowing what your body needs. This book encompasses all that I love about food and health. From high protein dishes, clean salads, hearty pastas, nutrient dense and high protein snacks to quick sides and some good old recipes from my Nana who is all about the sweet treats. Nana definitely wasn't worried about macros - and there's nothing better than a cup of tea with her Caramel Slice or Cookies. I've popped a key in here as well, so you know whether it's something you could have on the daily - or something you would savour as a treat, here and there. Remember it's all about balance and serving size. Allowing yourself to have a treat from time to time will stop you from bingeing and going crazy - and knowing that you are fuelling your body with good, nutritious food means you're giving yourself the best opportunity to reach your goals.
School Dinners Recipes
Hands up - who remembers Chocolate Concrete? Pink Custard? Cornflake Tart? Cheese and Potato Pie? If you do, you probably went to a British school in the 60's, 70's or 80's. Retro School Dinner Recipes contains over 50 authentic old school recipes that you can recreate easily at home. Relive your childhood memories with these classics including: Chocolate Crackolate Spotted Dick Jam Roly Poly Spam Fritters Squashed Fly Pie Toad in the Hole Queen of Puddings Treacle Tart and much more Makes a brilliant gift for anyone who has fond memories of British school life, or anyone interested in British cooking and culture
The Petite Palate Collection
Before the word "foodie" ever entered the lexicon, Sara Jane Parker was ahead of the curve, crafting dishes like avocado toast and putting curry into seafood salad. The Petite Palate Collection: Memoir and Recipes from the Kitchen of S. Jane Parker preserves these favorite recipes that were created and served in her tea shop in Lancaster, Pennsylvania, which she and her husband ran in the 1990s.The beloved tea shop didn't just lure people satisfying a sweet tooth with its famous cookies or bringing home comforting chicken salad from the deli case, packed with made-from-scratch dishes. The Petite Palate was a community gathering place that opened the world of gourmet cuisine to locals eager to indulge in afternoon tea (formal or informal) and sample unconventional items like spinach p璽t矇, which demonstrate Parker's passion for pioneering recipes. The Petite Palate Collection is also a charming memoir that takes the reader behind the scenes, with anecdotes detailing Parker's life and the everyday goings on in the busy tea shop. What shines through, perhaps brightest of all, is Parker's distinctive philosophy and passion for the recipes she has spent a life time honing.
The Palm Springs Bears Cookbook
THE PALM SPRINGS BEARS COOKBOOK is a mammoth gay community cookbook produced by the Palm Springs Cookbook Bears, a potluck group that started off with the idea of a different cookbook being used at every potluck ... but it turned out the members of the club didn't like rules, they just wanted to make food and have fun. When the pandemic came, the club's potlucks were suspended for a while, so the members of the club produced this cookbook, which also raises money for Well in the Desert, a local charity that feeds and assists those in need in the western half of the Coachella Valley. What could be more bearish than raising money for a charity that feeds people?
The Lost Recipes of Neverland
All proceeds from the sale of this book benefit the Martha's Vineyard Public Charter School Drama Club making its way to perform their adaptation of Peter Pan, Peter Pan and the Quest to Save Neverland, at Fringefest in Scotland, 2023. We are so proud of this group of teens who have been offered this once in a lifetime experience. The cast and crew of the play has put together this cookbook as one of the fundraising efforts to raise the needed $7000 per student For this trip to Scotland. We thank you in advance for your support. Inside you will find family favorite recipes from Breakfast to Dessert and everything in-between. Tinkerbell and Fairy dinners, Mermaid desserts, Hooks favorite snacks, Pirate side dishes and more. Join us on our quest to save Neverland
Taste of Home All-American Cookbook
With All-American Cookbook, it's easier than ever to sample our nation's most iconic foods. With a mouthwatering lineup of recipes that celebrate everything from the South's love of barbecue to the Midwest's enthusiasm for casseroles, you'll find nostalgic classics--as well as modern twists--your family will ask for time and again. The United States is famous for being a melting pot of flavors, but there are distinct dishes and culinary traditions that have influenced the American table. Indulge in hot and hearty dinnertime faves such meatloaf and pot roast, complete with a scoop of mashed potatoes swimming in gravy. Savor Mom's chocolate cake, lattice-crowned pies and other sweet indulgences that made you look forward to dessert. You'll also find holiday and party standbys, steaming soups, hearty sandwiches, grilled greats, a fresh array of veggies and sides, heartwarming breads, and other time-tested dishes. More than just a collection of recipes, this must-have book is packed with hundreds of gorgeous full-color photos, pro cooking tips and regional featurettes celebrating unique twists and fun facts on America's favorite foods. Taste of Home's All-American Cookbook takes the guesswork out of preparing traditional down-home meals with sure-bet classics and ingenious tips and tricks to help you--whether you're a beginner or an experienced cook--prepare the meals that grace the tables of families from coast to coast. -370 Recipes. Hundreds of recipes that deliver all the flavor and comfort you'd expect from Taste of Home. Best of all, every dish relies on common ingredients and pantry staples you likely already have on hand. -Cooking Featurettes. Intermittent sections featuring food facts, folklore, regional specialties, ethnic twists and other fun factoids that will inspire your cooking. -Bonus Chapters: County Fair Classics. A fun bonus chapter filled with classic fair food including blue prize winners and other contest-worthy nibbles and bites. -Complete Nutrition Facts and Diabetic Exchanges. Whether you're following a specific diet or simply watching what you eat, the nutrition facts offered with every recipe help you set the right foods on the table. You'll also find diabetic exchanges with applicable recipes. CHAPTERS Small Bites & Thirst Quenchers How Do You Like Your Eggs? Soup & Sandwich Shop Dinner's in the Oven Classic Stovetop Suppers Superb Salads & Sides Bakers, Start Your Ovens! Slow Cookers, Air Fryers & Instant Pot Mom, What's for Dessert? Backyard Barbecue Come One, Come All! Putting By Bonus chapter: County Fair Classics
Elbows on the Table
Are you afraid to have people in your home for dinner? Overnight? The Bible tells us to offer hospitality to one another without grumbling. In the early years of marriage and ministry, hospitality wasn't Judy's strongest gift. But over the years, she practiced and became good at hospitality and entertaining. There have been some funny and edifying times around the Russell table. As well as times that were somewhat nerve racking. This book is full of stories about hospitality and entertaining. Everyone is real. Included are lots of little tips, tricks and recipes to make entertaining more pleasurable and hopefully to erase the fear one may have about extending hospitality.
Ghostbusters: The Official Cookbook
From big city bites to small town tastes, feed your interdimensional demon inside with a smorgasbord of paranormal-inspired recipes with the first-ever official Ghostbusters cookbook! Who you gonna call... to eat?! Featuring more than 50 recipes inspired by the beloved Ghostbusters 1984 film and continuing into present day with Ghostbusters: Afterlife, this cookbook celebrates the bold personalities of Egon, Venkman, Zeddemore, and Stantz, along with the spooks, spectres, and ghosts that tried to transform New York City to a Babylonian dystopia. But they're not alone -- they've got company with a new generation of Ghostbusters like Phoebe, Trevor, Podcast, and Lucky that saved Summerville, Oklahoma from the second coming of Gozer! In fact, it's Podcast's, well, podcast that inspires this book! Now he and Ray are combing through the Ghostbusters archives and recording new episodes to bring the group's favorite new and old foods to delicious life. With luscious full-color photography and packed with the fun and spirit of the films, Ghostbusters: The Official Cookbook is a must-have for foodies and paranormal investigative fans alike. 50+ RECIPES: Includes more than 50 exciting and tempting recipes--from savory snacks to delectable desserts; unforgettable dishes that can tame the scariest appetites. GORGEOUS PHOTOS: Packed with mouth-watering full-color recipe photos. RECIPES FOR EVERY SKILL LEVEL: Ghostbusters: The Official Cookbook features recipes geared toward every home cook; from beginner to experienced chef, there's something for everyone. OFFICIALLY LICENSED COOKBOOK: Created in collaboration with Sony Pictures Entertainment and Ghost Corps, this is the only officially licensed Ghostbusters cookbook.
Conversations Behind the Kitchen Door
Conversations Behind the Kitchen Door offers an insider's look into culinary trends through the words of acclaimed and professionally recognized chefs.
Fat Rabbit Cooks
The nickname Fat Rabbit was given to me by my grandfather, Marvin Bounds, and it stuck.Growing up in a family that enjoyed cooking, being together and eating is so memorable. I am happy to say that this all started in Mississippi, where most of my family is from. I learned most of my cooking from the women and men who cooked with no frills or substitutions. Everyone had a garden of fresh vegetables and canned the bounty for the off seasons. Cooking, baking, and canning were, as my mama would say, "picked up from watching, and the younger you are in the kitchen watching, the better cook you can become." Thank you, Mama! For everyone who loves my greens, ribs with sauce, potato salad and caramel cake. This is for you. Authentic simply prepared fresh greens, peas and beans the way they were cooked fresh from field with cured meat from the larder. Vegetables are usually accompanied with cornbread, a slice of raw onion and a dash of vinegar or hot sauce. Meats and poultry whether fried, baked or boiled cooked just right. You will discover a few ways to prepare some dishes that will surprise even the best cooks.
Women’s Work
Winner, Gourmand World Cookbook Awards, 2023-Best Women of the World Book, Spain We are living in a moment in which famous chefs, Michelin stars, culinary techniques, and gastronomical accolades attract moneyed tourists to Spain from all over the world. This has prompted the Spanish government to declare its cuisine as part of Spanish patrimony. Even with this widespread global attention, we know little about how Spanish cooking became a litmus test for demonstrating Spain's modernity and, relatedly, the roles ascribed to the modern Spanish women responsible for daily cooking. Efforts to articulate a new, modern Spain infiltrated writing in multiple genres and media. Women's Work offers a sharp reading of diverse sources, placed in their historical context, that yields a better understanding of the roles of food within an inherently uneven modernization process. Further, author Rebecca Ingram's perceptive critique reveals the paradoxical messages women have navigated, even in texts about a daily practice that shaped their domestic and work lives. Women's Work posits that this is significant because of the degree to which domestic activities, including cooking, occupied women's daily lives, even while issues like their fitness as citizens and participation in the public sphere were hotly debated. At the same time, progressive intellectuals from diverse backgrounds began to invoke Spanish cooking and eating as one measure of Spanish modernity. Women's Work shows how culinary writing engaged these debates and reached women at the site of much of their daily labor-the kitchen-and, in this way, shaped their thinking about their roles in modernizing Spain.
Fat Rabbit Cooks
The nickname Fat Rabbit was given to me by my grandfather, Marvin Bounds, and it stuck.Growing up in a family that enjoyed cooking, being together and eating is so memorable. I am happy to say that this all started in Mississippi, where most of my family is from. I learned most of my cooking from the women and men who cooked with no frills or substitutions. Everyone had a garden of fresh vegetables and canned the bounty for the off seasons. Cooking, baking, and canning were, as my mama would say, "picked up from watching, and the younger you are in the kitchen watching, the better cook you can become." Thank you, Mama! For everyone who loves my greens, ribs with sauce, potato salad and caramel cake. This is for you. Authentic simply prepared fresh greens, peas and beans the way they were cooked fresh from field with cured meat from the larder. Vegetables are usually accompanied with cornbread, a slice of raw onion and a dash of vinegar or hot sauce. Meats and poultry whether fried, baked or boiled cooked just right. You will discover a few ways to prepare some dishes that will surprise even the best cooks.
Jacques P矇pin Art of the Chicken
A NEW YORK TIMES BESTSELLERFrom legendary chef Jacques Pepin, a book celebrating his lifelong love of chickens--featuring dozens of his celebrated paintings, a treasure trove of poignant and often humorous stories, and sprinkled with recipes throughout.Chicken may not be an extravagant ingredient, but for master chef Jacques P矇pin, it is the one he turns to most frequently--to cook and to paint. In this beautifully illustrated book, Jacques reminisces on his life through the lens of the humble bird, from his childhood in rural France, where he chased chickens and watched as his maman turned them into her poulet ? la cr癡me, to his demanding apprenticeship and long, illustrious career--cooking Chicken Chasseur for Charles de Gaulle and his family, turning down a chance to work as JFK's White House Chef for a job at Howard Johnson's, and appearing on television alongside food-world luminaries like Julia Child. Throughout are Jacques' favorite chicken and egg recipes, conveyed as if he were sharing them over a dinner table. Most significantly, the book displays dozens of Jacques' stunning paintings of chickens. "If it clucks or scratches, it's likely that Jacques has painted it." This unique book is the next best thing to a visit to Jacques' home, which would include a tour of his art studio, captivating conversation as he cooks, and a toast with a glass of wine over a simple meal of perfect roast chicken.
Women’s Work
Winner, Gourmand World Cookbook Awards, 2023-Best Women of the World Book, Spain We are living in a moment in which famous chefs, Michelin stars, culinary techniques, and gastronomical accolades attract moneyed tourists to Spain from all over the world. This has prompted the Spanish government to declare its cuisine as part of Spanish patrimony. Even with this widespread global attention, we know little about how Spanish cooking became a litmus test for demonstrating Spain's modernity and, relatedly, the roles ascribed to the modern Spanish women responsible for daily cooking. Efforts to articulate a new, modern Spain infiltrated writing in multiple genres and media. Women's Work offers a sharp reading of diverse sources, placed in their historical context, that yields a better understanding of the roles of food within an inherently uneven modernization process. Further, author Rebecca Ingram's perceptive critique reveals the paradoxical messages women have navigated, even in texts about a daily practice that shaped their domestic and work lives. Women's Work posits that this is significant because of the degree to which domestic activities, including cooking, occupied women's daily lives, even while issues like their fitness as citizens and participation in the public sphere were hotly debated. At the same time, progressive intellectuals from diverse backgrounds began to invoke Spanish cooking and eating as one measure of Spanish modernity. Women's Work shows how culinary writing engaged these debates and reached women at the site of much of their daily labor-the kitchen-and, in this way, shaped their thinking about their roles in modernizing Spain.
The Art of the Board
With Olivia Carney's friendly guidance, you'll go from hopeless host to host with the most--one salami rose at a time. 2022 GOLD Winner for Cooking, Foreword INDIES Book of the Year Awards With over 75 seasonally inspired, approachable snack boards, recipes, and cocktails, The Art of the Board has all you need for fun, stress-free entertaining year-round. Packed with tips, tricks, and ideas, you'll be inspired to whip up your next snack board masterpiece--whether it's creatively plating your Thanksgiving leftovers to impress your family or wowing your friends with your knowledge of fancy cheese and charcuterie. Not sure where to start? No problem! The in-depth introduction walks you through equipment and ingredients, and the Hopeless Hostess Appendix covers everything from Board Care 101 to step-by-step explanations and photographs that show how to bring your skills to the next level. There's even helpful suggestions to make your cheese plates travel-friendly so you never arrive empty-handed. And since each board is labeled with difficulty level, approximate cost, and dietary accommodations, you'll always find a showstopper to fit your lifestyle and budget.
Recipetin Eats Dinner
Millions of people around the world open Nagi Maehashi's digital "recipe tin" every day to discover new meals and cooking inspiration. In RecipeTin Eats Dinner: 150 Recipes for Fast Everyday Meals, she brings us the ultimate curation of new and favorite dishes--from comfort food (yes, cheese galore), to fast and easy food for weeknights, twists on Mexican, French, and Italian classics, hearty dinner salads, Asian soups and noodles, and more. Sauces, sides, and sweet endings pair perfectly with dozens of selections. And the invaluable chapter,"What Do I Do With a Piece of . . ." makes cooking protein from your fridge--whether it's chicken, steak, or salmon--effortless.With gorgeous photography, and readily available ingredients and instructions written specifically for the North American kitchen, this is a must-have for everyone from beginners to expert cooks. After all, we all need dinner!
Palfrey Square and Beyond
This book evolved out of a project undertaken by the author in 2020, at the time of the COVID-19 pandemic. She set out to merge and organize family recipes from three kitchens: her own, her mother's and her grandmother's. In an era when recipe cards are replaced by on-line cooking instructions, tutorials, and blogs, here she was with old fashion recipe boxes, full of handwritten recipes, some dating back to before she was born. As work progressed, a book took form. When completed the author realized it had become, in part, a tribute to her maternal grandmother who immigrated as a young girl to the US from a seaside village in Portugal, at a time of another pandemic, the Spanish Flu of 1918-1920. She lived life fully, for 102 years, and left much behind.
Tin to Table
A Bon Appetit Best Cookbook of Spring 2023 and WIRED Best Cookbook of 2023 Tin to Table cracks open the secrets of tinned fish cooking with over 50 recipes, from no-fuss snacks to fresh salads, hearty mains, and creative no-recipe recipes for quick pop-and-eat meals. From the sparkling shores of the Mediterranean to the salmon smokehouses of Alaska and the deep blue coves of Spain and beyond, tinned seafood offers a world's worth of flavorful meal inspiration. Sail through the pages of this rich, briny guide to discover how to bring more tasty tinned seafood into your life and onto your plate. Just as carefree and delicious as the contents of the tins themselves, the recipes in Tin to Table offer an ocean of knowledge and cooking inspiration, whether you're enjoying these preserved delicacies straight out of the can or using them as a base for fancy dinner party fare, including: Triple Pickle Smoked Salmon Butter Sandwich Canned Clam Garlic Bread Sardine Curry Puffs Caesar Popcorn (Negronis optional!) Tuna Noodle Casserole 2.0 with Salt and Vinegar Crumbs Vermouth Hour Potato Chips with Mussels, Olives, and Piparras Mac and Mack(erel) Anna Hezel uses her keen food wisdom to help you discover tasty meal inspiration and navigate you through the world of tinned seafood with handy field guides, smart pairing suggestions, and shopping resources, so you can live that breezy, tinned-fish life anywhere or anytime. TINNED FISH MANIA: These canned goods aren't just for survivalists--they're luxury imports, souvenirs, and collectibles. We've reached an age, as Eater has pointed out, where Americans are willing to spend $45 on a tiny tin of conservas (as they're often called in Spain and Portugal) to snack on while they sip their wine. Bon App矇tit is suggesting them as all-purpose stocking stuffers. Tinned, canned, jarred, preserved: these sea creatures are a pantry must-have. And Tin to Table shows you how to use them all! ONE-OF-A-KIND CANNED FISH COOKBOOK: Whether you are exploring a pescatarian diet or simply broadening your cooking horizons, this unique guide covers a wide variety of tinned seafood rather than focusing solely on a single ingredient such as sardines or salmon. Full-color photographs showcase mouthwatering dishes while playful illustrations round out the fun foodie vibe throughout. SUSTAINABLE COOKING IN A CAN: In an age of conscious consumerism, canned seafood can offer transparency about sourcing, fishing methods, sustainability, and mercury levels that can be difficult or impossible to trace among the fresh seafood at the supermarket. As more and more home cooks cut down on their meat consumption out of concern for the environment, canned fish offers a happy alternative, packed full of protein and omega-3s. Its convenience, nutritional value, and long shelf life don't hurt either! Perfect for: Home cooks, college students, picnickers, and seafood lovers A great host gift or self-purchase for those who enjoy entertaining An educational and practical resource for sustainable cooking enthusiasts Pairing with a specialty tin of fish to create a memorable birthday, holiday, or special occasion gift for foodies and cookbook collectors
The Kitchen Whisperers
A beautifully written tribute to the people who teach us to cook and guide our hands in the kitchen, by a founding editor of Saveur."[The book features] many of the culinary names [Kalins] worked with . . . like Colman Andrews, Marcella Hazan, Michael Anthony and Anita Lo. Through her eyes and lively prose, they provide [a] compelling common-sense approach to food that will easily resonate with experienced cooks and should bolster the confidence of novices." -- New York TimesThe cooking lessons that stick with us are rarely the ones we read in books or learn through blog posts or YouTube videos (depending on your generation); they're the ones we pick up as we spend time with good cooks in the kitchen. Dorothy Kalins, founding editor of Savuer magazine, calls the people who pass on their cooking wisdom her Kitchen Whisperers. Consciously or not, they help make us the cooks we are--and help show the way to the kind of cooks we have the potential to become.Dorothy's prolific career in food media means many of her Kitchen Whisperers are some of the best chefs around (though the lessons she's learned from fellow home cooks are just as important). For Dorothy, a lifetime of exposure to incredible cooks and chefs means that she can't enter her kitchen without hearing the voices of mentors and friends with whom she cooked over the years as they reveal their favorite techniques. Marcella Hazan warns her against valuing look over flavor. Christopher Hirsheimer advises that sometimes water is the best liquid to add to a dish rather than stock or wine. Her onetime Southern mother-in-law wisely knows that not everyone who asks for a biscuit is food hungry. Woven through the text are dozens of narrative recipes, from her mother's meat loaf to David Tanis's Swiss Chard Gratin.The Kitchen Whisperers will prompt older readers to identify and cherish the food mentors in their own lives, just as it will inspire younger readers to seek them out. Stories and recipes from Dorothy's notable connections will inspire the creative food journeys of all.This heartfelt memoir invites you to ask: who are the voices that echo in your own kitchen?Cooking Wisdom: Learn timeless lessons from legends like Marcella Hazan, who warns against valuing looks over flavor, and David Tanis, who reveals the secrets to a perfect gratin.Narrative Recipes: Discover dozens of recipes woven into the stories that gave them meaning, from the author's mother's meat loaf to the perfect buttermilk biscuits from a beloved mother-in-law.A Life in Food: Go behind the scenes with the founding editor of Saveur magazine as she shares a lifetime of exposure to the world's most incredible cooks and chefs.Personal Essays on Food: Explore the powerful, emotional connections we form in the kitchen and celebrate the mentors who shape the cooks we become.
The Hungry Ghost Cookbook
The Hungry Ghost Social Club is a Web3 foodie brand championing real life value through NFTs. Our cookbook is full of diverse, delicious recipes to choose from - ranging from a deeply flavoured tonkotsu ramen to fluffy cinnamon pancakes. Shared by our Web3 community of foodies, restaurant chefs and home cooks, there's plenty for everyone to enjoy.
Boards and Spreads
Go beyond cheese with 65 recipes for delicious boards and epic spreads for dinner, appetizers, breakfast, snacks, and more. In Boards & Spreads, you won't find cheese boards--instead, you'll find simple ideas and scrumptious recipes for a variety of meals and snacks to share on platters or boards. From the Top-Your-Own Chili Board to the Crispy Chicken Bites Spread, and from the Charred Salad Platter to the Egg Pita Sandwich Board, you'll find something for every meal and mood. Even drinks can be served in this fun fashion, whether it's a Bloody Mary Bar at brunch or low-ABV cocktails at an afternoon picnic. There are also plenty of quick recipes for dips, spreads, and other tempting add-ons you'll turn to time and again, like Smashed Olives, Quick-Pickled Shallots and Jalapenos, and Two-Minute Feta Dip. Whether you're looking for a snackable spread for two, a grazing board to share when friends come over, or simply looking for easy-to-make recipes you can throw together on a whim, Boards & Spreads shows you how to turn everyday ingredients into festive, low-effort meals.
The Secret History of Food
An irreverent, surprising, and entirely entertaining look at the little-known culinary history surrounding the foods we know and loveIs Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English?"As a species, we're hardwired to obsess over food," Matt Siegel explains as he sets out "to uncover the hidden side of everything we put in our mouths." Siegel also probes subjects ranging from the myths--and realities--of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales. This revealing book of funny nonfiction even makes a well-argued case for how ice cream helped defeat the Nazis.The Secret History of Food is a rich and satisfying exploration of the historical, cultural, scientific, sexual, and, yes, culinary subcultures of this most essential realm. Siegel is an armchair Anthony Bourdain, armed not with a chef's knife but with knowledge derived from medieval food-related manuscripts, ancient Chinese scrolls, and obscure culinary journals. Funny and fascinating, The Secret History of Food is essential reading for all foodies and fans of food history.This book plates up a full course of startling food facts, busting myths and revealing the wild stories behind what we eat: Food Myths Busted: Find out why Italian olive oil might actually be lamp oil and how the all-American apple pie is secretly English.Surprising History: Uncover the well-argued case for how a freezer full of ice cream helped the Allies defeat the Nazis in World War II.Unexpected Origins: Learn how vanilla, one of the world's most exotic spices, became a synonym for the bland and boring.Food Psychology: Delve into the science of why we're masochistically drawn to foods that can hurt us, like scorching hot peppers.
A History of Cookbooks
A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great deal about nutrition, morals, manners, history, and menus while often providing entertaining reflections and commentaries. This innovative book demonstrates that cookbooks represent an interesting and important branch of nonfiction literature.
Jean Imbert: My French Recipes
The first cookbook from rising French chef Jean Imbert, whose cooking and charm have won the hearts of celebrities the world over. French chef Jean Imbert reveals more than fifty of his favorite home recipes, which he prepares for his family, friends, and the world's most famous celebrities, including musicians Pharrell, Beyonc矇, and Jay-Z; actors Robert De Niro and Marion Cotillard; Olympic sprinter Usain Bolt; and chef Thomas Keller. The dynamic Imbert's passion began at an early age, and he maintains the humble, intimate connection with cooking that his beloved grandmother and parents instilled in him from childhood. Discover his very personal cooking style, always respectful of seasonal ingredients and simultaneously simple but with a creative twist: macaroni with chanterelle mushrooms and apricots; cod confit with citrus, avocado, and banana; scallops with cauliflower and green apple; roasted chicken; stuffed clams; and his epic tarte tatin. With the support of his friend Jamie Oliver, who wrote the foreword, Jean Imbert shares his lifelong passion for serving up these recipes from the heart.
Death for Dinner Cookbook
Visit your dark side with 60 frightfully delicious plant-based comfort-foods, baked goods, and cocktails inspired by your favorite horror movies and TV shows. From the mad mind of acclaimed chef Zach Neil comes this killer plant-based cookbook inspired by your favorite horror movies and TV shows. The follow-up to his best-selling cookbook, Nightmare Before Dinner, the Death for Dinner Cookbook delivers gruesome goodness in 60 stick-to-your guts comfort-food recipes, from startling starters and monstrous mains to depraved desserts and cursed cocktails, including: Crystal Lake BBQ Sliders, inspired by Friday the 13th - The only thing better than warm sunshine, campfires, and working up an appetite after escaping the clutches of Jason Vorhees are these pulled mushroom sliders.Children of the Hominy, inspired by Children of the Corn - An ancient recipe from Gatlin, Nebraska, this pozole will make anyone rise up from the stalks. The Hills Have Fries, inspired by The Hills Have Eyes - This hill of hand-cut french fries smothered in a b矇chamel and chili sauce and topped with fresh scallions, red onion, fakon, and cilantro and lime sour cream will have everyone watching you.Blood Orange Cheesecake Trifle, inspired by Dexter - Complete with blood orange, vegan cream cheese, and hints of lemon, this dessert is the right amount of sweet and airy--no gloves or plastic wrap are required to make. Never Sleep Again, inspired by Nightmare on Elm Street - Stay awake (and alive!) with this alternative take on an old-fashioned cocktail made with a shot of espresso.Though the recipes may look terrifying, they are easy to make and will impress even the most stubborn carnivores. So, get ready to throw the ultimate Halloween party or some epic movie nights. Let's just hope Freddy, Michael, and Jason stay on the screen and off the guest list. [cue the beet-juice splatter]
The Complete Instant Vortex Air Fryer Cookbook
Make the Instant Vortex Air Fryer your favorite kitchen applianceCrispy french fries, fresh donuts, restaurant-style egg rolls--with the Instant Vortex Air Fryer, all these recipes and more are at your fingertips--and healthier than the traditional deep-fried versions. The Instant Vortex can even broil, roast, dehydrate, and make rotisserie food! Take advantage of every feature with this complete cookbook that shows you how to use your Instant Vortex like a pro.Meet your Instant Vortex--Start with a crash course in each of the Instant Vortex's unique functions, cook times for common ingredients, and other basics to help you make the most of your machine.Something for everyone--Discover a wide variety of recipes for every meal, including vegetarian, vegan, dairy-free, and gluten-free options.For all Instant Vortex appliances--Try recipes like Cinnamon Monkey Bread, Fish and Chips, and Chicken Fajitas that were developed for the Instant Vortex 10-Quart Air Fryer but can be adapted for any model.Pick up this Instant Pot air fryer cookbook today and make delicious meals in minutes.
The Very Surprising History of Fish and Chips
It's entirely about Fish and Chips. In the course of which it's also about the Bar-Kokhba revolt of 136AD, the potato-related causes of the French Revolution, a Durham coal-owner's predilection for Hannahs, the British Camel Corps, the Gr穩msv繹tn Volcano, George Washington, the fighting Belgian of Dundee and the execution of Queen Elizabeth's doctor. You will not be bored.
The Carolina Rice Kitchen
A pioneering history of the Carolina rice kitchen and its African influencesWhere did rice originate? How did the name Hoppin' John evolve? Why was the famous rice called "Carolina Gold"?The rice kitchen of early Carolina was the result of a myriad of influences--Persian, Arab, French, English, African--but it was primarily the creation of enslaved African American cooks. And it evolved around the use of Carolina Gold. Although rice had not previously been a staple of the European plantation owners, it began to appear on the table every day. Rice became revered and was eaten at virtually every meal and in dishes that were part of every course: soups, entr矇es, side dishes, dessert, and breads. The ancient way of cooking rice, developed in India and Africa, became the Carolina way. Carolina Gold rice was so esteemed that its very name became a generic term in much of the world for the finest long-grain rice available.This engaging book is packed with fascinating historical details, including more than three hundred recipes and a facsimile of the Carolina Rice Cook Book from 1901. A new foreword by John Martin Taylor underscores Hess's legacy as a culinary historian and the successful revival of Carolina Gold rice.
Sita Ruchulu
Sita Ruchulu: Simple and Healthy Vegetarian Recipes contains a diverse collection of home style Indian vegetarian recipes. Sita Kolluru's wonderful collection of recipes captures the flavors (Ruchulu in Telugu language) of traditional Andhra and North Indian cuisines while introducing fusion recipes using produce more commonly found in the US. Sita Kolluru began documenting these recipes for her family. A large number of these recipes represent the cuisine, style, and cooking techniques of traditional recipes handed down by word of mouth through her family. For example, there are classic coastal Andhra recipes for banana flower subzi, banana stem subzi, gongura chutney, jackfruit subzi, flat rice dosa, and many more regional dishes. This book also contains recipes for some well-known Andhra pickles and pickle-chutneys. Some recipes are from north India, where the author lived for over 3 decades. These recipes include popular dishes like methi paratha, palak paneer, and stuffed capsicum. Some recipes in this book bring a modern twist, where the author experiments with new techniques and new ingredients. The whole cauliflower cooked in curd (yogurt) is a world class recipe that you will not find elsewhere. Similarly, tomato stuffed with mixed vegetables is a wonderfully simple recipe. And finally, some recipes represent the fusion of Indian spices and techniques used with fruits and vegetables available in the USA. There are more than 140 recipes and a useful glossary.
Feed The Beast
This is a retro-feminist cookbook that takes a deep dive into social roles, food and sex. Tracy Hammond's irrepressible FEED THE BEAST takes a unique, slightly zany look at how to charm your own personal caveman into submission while still maintaining your sanity. As the wife and personal sidekick of comedian Joe Bartnick, Hammond clearly knows her material well. She's fashioned almost two decades of intimate experience cohabiting with a hairy but lovable Cro-Magnon Man through finesse, food and a refreshingly open-minded attitude Jam-packed with 70 recipes, chockfull of time-saving tips, hints and shortcuts on making luscious, satisfying meals, the easy-to-follow recipes are perfect for everyone, from kitchen newcomers to experienced cooks. FEED THE BEAST is guaranteed to satisfy the Alpha Male in your life, because when he's happy, everyone's happy.
Doctors and Distillers
"At last, a definitive guide to the medicinal origins of every bottle behind the bar! This is the cocktail book of the year, if not the decade." --Amy Stewart, author of The Drunken Botanist and Wicked Plants "A fascinating book that makes a brilliant historical case for what I've been saying all along: alcohol is good for you...okay maybe it's not technically good for you, but [English] shows that through most of human history, it's sure beat the heck out of water." --Alton Brown, creator of Good Eats Beer-based wound care, deworming with wine, whiskey for snakebites, and medicinal mixers to defeat malaria, scurvy, and plague: how today's tipples were the tonics of old.Alcohol and Medicine have an inextricably intertwined history, with innovations in each altering the path of the other. The story stretches back to ancient times, when beer and wine were used to provide nutrition and hydration, and were employed as solvents for healing botanicals. Over time, alchemists distilled elixirs designed to cure all diseases, monastic apothecaries developed mystical botanical liqueurs, traveling physicians concocted dubious intoxicating nostrums, and the drinks we're familiar with today began to take form. In turn, scientists studied fermentation and formed the germ theory of disease, and developed an understanding of elemental gases and anesthetics. Modern cocktails like the Old-Fashioned, Gimlet, and Gin and Tonic were born as delicious remedies for diseases and discomforts. In Doctors and Distillers, cocktails and spirits expert Camper English reveals how and why the contents of our medicine and liquor cabinets were, until surprisingly recently, one and the same.
From The Galley
One of the greatest pleasures in traveling the world is sampling dishes of exotic flavor. This book contains recipes that sailors have enjoyed at sea and ashore, home in New York or in port in Singapore. This book highlights some of the best parts of going to sea. The views, the memories, and most of all the food. Recipes both easy and difficult are contained herein for the cook of all skill levels."From the Galley" includes recipes ranging from Grand Mariner French Toast to Hot Crab Dip, Italian Fisherman's Soup to Country Fried Steak. From ship galleys ranging from enormous cargo ships to food fit for a rowboat, enjoy these victuals from mariners far and wide.
