Trader Vic’s Tiki Party!
The tiki volcano is erupting all over again, and now Trader Vic's, the legendary purveyor of Polynesian food, drinks, and fantasy, wants to help us bring it all home. Step behind the bar and into the kitchen at Trader Vic's and learn how to create the kind of tiki magic that made "the Trader" famous. It's all here: recipes for 95 of the restaurant's best-loved tropical cocktails and after-dinner drinks along with more than 35 party-friendly recipes for pupus, tidbits, finger food, entr矇es, and desserts--all adapted from the past and present menus of Trader Vic's. Dozens of tips and ideas for inexpensive, easy tiki decorating and entertaining at home are included, as is a guide to the basics of bartending equipment and techniques. Whether it's a blowout tiki party for friends or a spontaneous occasion to dust off the shaker, this book brings favorite concoctions from Trader Vic's into your home. An entertaining guide from Trader Vic's restaurant including 130 recipes for cocktails, pupus, finger food, entr矇es, and desserts. A follow-up to the popular The Great Tiki Drink Book. Trader Vic's has 21 company-owned and franchised restaurants around the world--from Emeryville, California; to Berlin, Germany; and Osaka, Japan. Cocktail recipes include the Samoan Fog Cutter, the Tiki Puka Puka, Scorpion, the Kamaiina, and The Original Mai Tai, invented by Trader Vic himself in 1944. Appetizer recipes include crowd-pleasing pan-Asian small plates and nibbles, like Crispy Prawns, Cha Siu Pork, Ahi Tuna Poke, and Key Lime Chiffon Tartlets. Throw a rocking tiki party using the decorating, music-selection, bar-stocking, and menu-planning tips found here.
Something From The Oven
Author of the forthcoming What She Ate: Six Remarkable Women and the Food That Tells Their Stories (Summer 2017) In this captivating blend of culinary history and popular culture, the award-winning author of Perfection Salad shows us what happened when the food industry elbowed its way into the kitchen after World War II, brandishing canned hamburgers, frozen baked beans, and instant piecrusts. Big Business waged an all-out campaign to win the allegiance of American housewives, but most women were suspicious of the new foods--and the make-believe cooking they entailed. With sharp insight and good humor, Laura Shapiro shows how the ensuing battle helped shape the way we eat today, and how the clash in the kitchen reverberated elsewhere in the house as women struggled with marriage, work, and domesticity. This unconventional history overturns our notions about the '50s and offers new thinking on some of its fascinating figures, including Poppy Cannon, Shirley Jackson, Julia Child, and Betty Friedan.
Cornbread Nation 2
Southern barbecue and barbecue traditions are the primary focus of Cornbread Nation 2, our second collection of the best of Southern food writing. "Barbecue is the closest thing we have in the United States to Europe's wines or cheeses; drive a hundred miles and the barbecue changes," writes John Shelton Reed. Indeed, no other dish is served a dozen different ways just between Memphis and Birmingham.In tribute to what Vince Staten calls "the slowest of the slow foods," contributors discuss the politics, sociology, and virtual religion of barbecue in the South, where communities are defined by what wood they burn, what sauce they make, and what they serve with barbecue. Jim Auchmutey links barbecue to the success of certain Southern politicians; Marcie Cohen Ferris looks at kosher brisket; and Robb Walsh investigates why black cooks have been omitted from the accepted histories of Texas barbecue, despite their seminal role in its development.Beyond the barbecue pit, John Martin Taylor sings the virtues of boiled peanuts, Calvin Trillin savors Cajun boudin, and Eddie Dean revisits his days driving an ice cream truck deep in the Appalachian Mountains. From barbecue to scuppernongs to popsicles, the forty-three newspaper columns, magazine pieces, poems, and essays collected here confirm that a bounty of good writing exists when it comes to good eating, Southern style.
Slow Food
Take a breath.... Read slowly. How often in the course and crush of our daily lives do we afford ourselves moments to truly relish-to truly be present in-the act of preparing and eating food? For most of us, our enjoyment of food has fallen victim to the frenetic pace of our lives and to our increasing estrangement, in a complex commercial economy, from the natural processes by which food is grown and produced. Packaged, artificial, and unhealthful, fast food is only the most dramatic example of the degradation of food in our lives, and of the deeper threats to our cultural, political, and environmental well-being. In 1986, Carlo Petrini decided to resist the steady march of fast food and all that it represents when he organized a protest against the building of a McDonald's near the Spanish Steps in Rome. Armed with bowls of penne, Petrini and his supporters spawned a phenomenon. Three years later Petrini founded the International Slow Food Movement, renouncing not only fast food but also the overall pace of the "fast life." Issuing a manifesto, the Movement called for the safeguarding of local economies, the preservation of indigenous gastronomic traditions, and the creation of a new kind of ecologically aware consumerism committed to sustainability. On a practical level, it advocates a return to traditional recipes, locally grown foods and wines, and eating as a social event. Today, with a magazine, Web site, and over 75,000 followers organized into local "convivia," or chapters, Slow Food is poised to revolutionize the way Americans shop for groceries, prepare and consume their meals, and think about food. Slow Food not only recalls the origins, first steps, and international expansion of the movement from the perspective of its founder, it is also a powerful expression of the organization's goal of engendering social reform through the transformation of our attitudes about food and eating. As Newsweek described it, the Slow Food movement has now become the basis for an alternative to the American rat race, the inspiration for "a kinder and gentler capitalism." Linger a while then, with the story of what Alice Waters in her Foreword calls "this Delicious Revolution," and rediscover the pleasures of the good life.
A Treatise on the Art of Bread-Making
A Treatise on the Art of Bread-Making was published in London in 1805, the work of a medical man, little known for any other books, save a couple of pamphlets on gout and sore throats and fever, which he observed in his native Uxbridge in Middlesex. His book on bread is by no means medical, but rather an entertaining and instructive tour through the whole process of bread-making from growing and harvesting the wheat, to developing satisfactory yeasts, running an effective bakehouse and investigating a whole variety of recipes for breads made not only from wheat, but also other grains, potatoes and rice. The book ends with a resum矇 of current law relating to the sale of bread, and an appendix containing the witness statements to a parliamentary committee on baking in 1804. The literature of bread-making in Britain is by no means as full as that on the continent of Europe. Because baking was a trade craft, practised by people barely on the verge of literacy, most instructions and technical lore were transmitted by word of mouth from master to apprentice down through the years. These instructions were deemed 'secrets' and the very idea of publishing them in a printed book would have been anathema. For this reason, there are surprisingly few recipes in domestic cookery books of the period, the authors reckoning that cooks would leave it to the bakers. The literature did not really kick off until the Victorian period, and only rose to a flood in the last quarter of the nineteenth century. After Edlin, the next person to tackle the subject was a trained baker in 1828; the value, therefore, of this first book is especially great, as no others exist.
Science in the Kitchen and the Art of Eating Well
First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print.Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor - humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes.Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.
The American Diner Cookbook
Come On In! Everyone Is Welcome! With a surge in fascination with Americana and a nostalgia for simpler times, a once vanishing treasure is finding its way back into the popular culture and back onto the roadsides of the country. Their names once tempted customers with a little magic to go along with a meal--the Miss Albany, the Mayfair, Webbies, the Night Owl. Now their warmth and great food draw us toward a grand dining adventure. Indeed, the American roadside diner is a place like no other, with excellent service, reasonable prices, and conversation as plentiful as the coffee. The story of the diner began more than 100 years ago when coffee and sandwiches were first served from the back of a horse-drawn lunch wagon in Providence, Rhode Island. Slowly these roadside treasures evolved into the stainless steel railroad cars that are now associated with diners. While their popularity declined in the 1960s as fast-food chains became popular, today they are gaining in-favor as more people want the personal touch present in a homey environment. The American Diner Cookbook contains more than 450 recipes for delicious foods that can be found on diner menus nationwide. Interviews with owners and others who have worked in diners and more than 100 black-and-white photographs appear throughout.
The Good Housewife's Jewel
First published in 1596. One of the earliest cookery books for the growing middle classes in Elizabethan England, contemporary with Shakespeare's Much Ado and Merry Wives. Many of the recipes are cookable today. Introduction by Maggie Black.
Food and the Rites of Passage
This book is the eleventh volume in the series 'Food and Society' produced by the Leeds Symposium on Food History. Prospect produced last year's proceedings, Feeding a City: York; this book is uniform with that. There are plentiful black and white illustrations throughout; the book is fully indexed and annotated. BAPTISM, MARRIAGE, CHILDBIRTH, DEATH: these are the milestones of life, invariably marked by a feast or comforting rituals founded on food and drink. Some of these habits flourished, then died away - think of the cups of wine passed around the gossips gathered at a lying in; others have gone on to be industries in their own right - the wedding cake, which has slowly but surely evolved from the giant flat discs of bride cake illustrated in the sensational full-colour cover of a f礙te in Bermondsey by Hofnagel in the seventeenth century, to the many-tiered and icing-bedaubed monuments of today.
The Simple Art of Napkin Folding
Use The Simple Art of Napkin Folding to duplicate those beautiful napkin folds you've admired at elegant restaurants and memorable events. It's easy with Linda Hetzer's detailed step-by-step directions and illustrations. Using cloth or paper napkins, create standing triangular-shaped folds (the "Tavern") for dinner parties. A few accordion pleats transforms a piece of cloth into the "Poinsettia." Need festive ideas for a children's birthday party? Make "Sailboats" or "Paper Airplanes." Graduate to more intricate designs that combine napkins with silverware, flowers, and wineglasses.Special features includeA stain removal guide for heirloom linens and synthetic fabricsEasy-to-follow instructions for making napkin ringsGraphs for embroidering initials on napkinsInstructions for stenciling your own napkinsFilled with inspired ideas, The Simple Art of Napkin Folding turns any square of fabric into a work of art.
Camper’s Guide to Outdoor Cooking
This volume provides more than 200 recipes for outdoor cooking, along with recommendations on outdoor cooking equipment and techniques.
The Wooden Spoon Book of Old Family Recipes
For people who secretly crave the satisfaction of the home-cooked meals they grew up on, Marilyn M. Moore introduces a comprehensive cookbook of delicious old family recipes that brings back meat-and-potato meals and other comfort foods to the contemporary table. The book offers over 150 proven, easy-to-use recipes and dozens of meal suggestions and is conveniently organized, in sections covering meat and fowl main dishes, vegetable side dishes, gravies, breads, and desserts. From Standing Rib Roast with Yorkshire Pudding and Country-Fried Chicken with Milk Gravy to Mom's Mashed Potatoes and Sweet Buttermilk Muffins, Moore revives and demystifies the lost art of traditional American cookery, making fabulous down-home meals everyone loves.
Food of the Gods
"Deserves to be the modern classic on mind-altering drugs and hallucinogens."--The Washington Post Ethnobotanist Terence Mckenna, hailed by Tom Robbins as "the most important--and most entertaining--visionary scholar in America," explores humanity's symbiotic relationship with spirits, tobacco, marijuana, opium, psilocybin, and more, from prehistoric times to today. Why, as a species, are humans so fascinated by altered states of consciousness? Can altered states reveal something to us about our origins and our place in nature? In Food of the Gods, Terence McKenna's research on man's ancient relationship with chemicals opens a doorway to the divine, and perhaps a solution for saving our troubled world. McKenna provides a revisionist look at the historical role of drugs in the East and the West, from ancient spice, sugar, and rum trades to marijuana, cocaine, synthetics, and even television--illustrating the human desire for the "food of the gods" and the powerful potential to replace abuse of illegal drugs with a shamanic understanding, insistence on community, reverence for nature, and increased self-awareness.
