Tastes and Traditions
A delectable and beautifully illustrated exploration of the deep meaning of the menu across time--at and beyond the table. Menus are invaluable snapshots of the food consumed at specific moments in time and place. Tastes and Traditions: A Journey through Menu History provides glimpses into the meals enjoyed by royalty and rogues, those celebrating special occasions, or sampling new culinary sensations throughout history. It describes food prepared for the gods, meals served during sieges, and tablescapes immortalized in art. It explores how menus entertain adults, link food with play for children, reflect changing notions of health, and highlight the enduring human need to make meals meaningful. Lavishly illustrated, this book offers an engaging exploration of why menus matter and the stories they tell, appealing to food lovers and general readers, as well as professionals in the food industry.
Pass the Plate
NEW YORK TIMES BESTSELLER - Wildly popular blogger and viral recipe creator Carolina Gelen presents 100 crowd-pleasing, effortlessly delicious recipes that showcase her simple-but-sophisticated style. "Not a lot of cookbooks make me shouty, but this one did instantly: Everything looks so good! Clever, innovative, and fresh, I hardly know what to cook first."--Deb Perelman, author of Smitten Kitchen Keepers ONE OF NPR'S BEST COOKBOOKS OF THE YEAR Far from a fussy chef or unrealistic food influencer, Carolina learned to cook at home with a family who loved food but could rarely go out to eat. Taking that passion to the next level, she worked in restaurants and translated her skills into a successful full-time recipe developer who cultivated an online community of millions who love her recipes. Her debut cookbook, Pass the Plate, features 100 recipes for creative but familiar takes on beloved comfort foods--almost all are brand-new, but there are also some beloved fan favorites. Dishes such as Chicken Schnitzel with Caramelized Lemon Gremolata and Many Mushrooms Lasagna to Broccoli Cheddar Beans with Crispy Cheddar Panko and Upside-Down Pineapple Coconut Cake will satisfy cravings and inspire confidence in the kitchen, regardless of your skill level. With personality-packed chapters such as Egg-Stravaganza, Nosh & Nibble, Salad Days, and Veg Out, everyone will find something to enjoy. Full of gorgeous photography and heartwarming stories about Carolina's Romanian family, Pass the Plate will bring comfort to your kitchen and have friends and family asking for seconds.
The Crab Pot Cookbook
Enjoy fresh seafood at home with these tried-and-true recipes from Seattle's classic waterfront restaurant, the Crab Pot.Located at Miners Landing on Pier 57, right next to the Seattle Great Wheel, the Crab Pot is a landmark restaurant specializing in the Pacific Northwest's freshest, most delicious seafood. With The Crab Pot Cookbook, celebrate feasting the Seattle way with the most popular dishes from this iconic restaurant. This beautifully photographed cookbook features easy-to-follow recipes for everything from crab cakes, wild salmon tacos, and clam chowder to crab-stuffed mushrooms and the Seafeast--the Crab Pot's signature dish--piled high with steamed clams, oysters, mussels, crab, head-on shrimp, and more.Gorgeous photo-essays throughout offer a glimpse at the history and life of the pier, the region, and the seafood in the Pacific Northwest, plus firsthand views of the Crab Pot's very own crabbing boat that capture all the joys of catching, cleaning, and preparing fresh seafood on deck. With this essential collection of recipes, perfect for seafood lovers of all stripes and for fans of Seattle's vibrant waterfront, you can bring the magic of a meal on Puget Sound right to your table.
Entertaining 101
Perfect the art of entertaining with 101 modern twists on classic recipes from entertaining expert Beth Le Manach For more than a decade, Beth Le Manach's YouTube channel, Entertaining with Beth, has been the go-to for anyone looking for creative and practical entertaining advice. Beth is an expert hostess who has figured out the solution to entertaining success, every time. Not only do her recipes look and taste great, but they also offer a practical twist or a killer tip that saves you time, money, or effort! Because let's face it, whipping up your favorite weeknight meal is one thing, but add a few guests to the mix and it becomes a whole other ball game. Beth's first book, Entertaining 101 is the culmination of years of hosting experience, a comprehensive guide that will make entertaining a breeze for both the first-time host and the seasoned dinner party veteran. This book has the answers to all of your questions: What's an easy dinner I can serve to impress my visiting in-laws? (Frenzy-Free Chicken Pot Pie); What's a great egg dish I can make for Christmas morning? (Puffy Egg Bake); What's the easiest drink to serve at my Mother's Day brunch? (Bloody Mary Bar)--and so much more. Beth is determined to make entertaining easier because she has seen how much joy it can add to our lives. So, she's taken it upon herself to compile the top 101 recipes she believes everyone should know how to make! It's her hope that this book will be the answer to all of your entertaining questions, a true manual for the beginner or an easier approach for the seasoned host. Welcome to Entertaining 101!
Food Rules and Rituals
Food Rules and Rituals includes selected papers from the 2023 Oxford Food Symposium. Grounded in a number of different disciplines, writers from around the globe consider how rules and rituals structure the experiences and meanings of consuming foods in a wide variety of contexts.
Seriously Good Egg Bites
Unlock the Potential of Your Egg Bite Maker and Transform Your Meals with Seriously Good Egg Bites: 75 Recipes Using Your Egg Bite Maker. Are you tired of boring meals? Do you want to add some excitement and flavor to your cooking? Look no further! This egg bite maker cookbook is the perfect solution. Discover the ease of creating perfectly fluffy egg bites bursting with wholesome ingredients such as: Bacon and Gruy癡re Egg Bites (just like Starbucks) Smoked Salmon and Dill Bites Classic Bacon and Cheddar Bites Western Egg Bites Eggs Benedict Classic Deviled Eggs Coffee House Egg Whites and Roasted Red Pepper Quick Huevos Rancheros and so much more What's Inside: 75 Diverse Recipes: From classic breakfast favorites to innovative snacks and meals, explore recipes that cater to every taste and occasion. Step-by-Step Instructions: Each recipe features clear, concise directions to ensure successful cooking experiences. Conversion Table: Convert any recipe you like to make 2, 4, 6 and 8 egg bites with the handy table at the bottom of each recipe. Perfect for Any Meal: Breakfast and Brunch: Jump-start your morning with protein-packed egg bites like Spinach and Feta or Smoky Bacon and Cheddar. Light Meals: Enjoy quick and easy options like Mediterranean Veggie or Chicken Caesar for a wholesome lunch or dinner. Quick Pick-Me-Up: Grab a protein boost before or after a workout or a wholesome pick-me-up to combat the mid-day slump. Ideal for Any Cook: Quick and Easy: All recipes are designed for speed and simplicity, making meal prep a breeze. Family Friendly: Fun and easy recipes that kids and adults alike will love to make and eat. Meal Prep Magic: Perfect for planning ahead, these bites keep well in the fridge or freezer for grab-and-go ease. Transform your meals and make cooking fun again with Seriously Good Egg Bites. This cookbook is your essential guide to mastering these tiny treats that pack a punch. With easy-to-follow recipes and helpful tips, you'll become an egg bite expert in no time. Don't wait, buy now to make the most out of your egg bite maker.
The Rocky Horror Cookbook
From the depths of Dr. Frank-N-Furter's laboratory comes 50 culinary concoctions to titillate the taste buds of Rocky Horror fans, in this lip-smacking officially licensed cookbook based on the cult classic stage musical. Never worry about the likes of Brad and Janet crashing your party; there will be plenty of food for everyone with this delightful and delectable cookbook beamed directly from the galaxy Transylvania to your kitchen. Give your guests a little tease with appetizers like Magenta Mash(ed) Potato Cakes and Thrill Me Chill Me Spicy Gazpacho. The main courses--which can be served in either the dining room or bedroom--offer scintillating options like Rocky's Mussels, Riff Raff Ramen, and Slow-Cooked Thigh Ragu that will have you shivering in antici... ...pation. Wash it all down with a Make You a Man-hattan before biting into Midnight Double Chocolate Feature Brownies for dessert. With a foreword by Rocky Horror creator Richard O'Brien, The Rocky Horror Cookbook will have long-time fans and newly discovered creatures of the night singing in unison, "Don't dream it. Eat it."
The Unofficial Disney Parks Holidays Cookbook
The magic of the holidays meets the magic of Disney right in your very own kitchen with these 100 recipes inspired by Walt Disney World and Disneyland's hottest holiday celebrations, festivals, and special events all year long. Bring the magic of Disney's holiday celebrations straight to your kitchen with The Unofficial Disney Parks Holidays Cookbook! From festivals and holidays to other special events throughout the year, this book features 100 recipes for the best food items Disney's annual celebrations have to offer. You'll learn to make: -Valentine Swirl Dole Whip from The Tropical Hideaway for Valentine's Day -Frozen Apple Cider from ABC Commissary at Halloween -The Patriots Platter at Liberty Tree Tavern for a classic Thanksgiving meal -The Lock Shock and Barrel Sundae from Auntie Gravity's at Christmas -And much more! Perfect for everyone from Disney experts who miss those familiar flavors in between trips to fans who have never visited the Parks but still have Mickey's Very Merry Christmas Party on their bucket list, The Unofficial Disney Parks Holidays Cookbook has all the recipes you need to make a celebratory dish worthy of the Mouse himself.
Caf矇 Cecilia Cookbook
'At Caf矇 Cecilia you will find some of the absolute best cooking in London, and I'm greedily grateful for this little gem of a book.' - Nigella Lawson'Producing "honest" food is something I think about a lot. It's food that doesn't follow trends or fashions, that doesn't show off, that comes from the core of the cook. The food, the dining room and the way things are run at Caf矇 Cecilia is honest. They are from the soul of Max Rocha.' - Diana HenryThe debut cookbook from rising star Irish chef Max Rocha and his hugely popular East London restaurant, Caf矇 CeciliaCaf矇 Cecilia is a beloved neighborhood restaurant serving simple Irish and European inspired food, that has become not only a foodie haven, but a huge hit with the international art and fashion crowd.It is chef Max Rocha's first restaurant, and he takes inspiration from what's in season; the cooking of his mother, Odette; and the food he grew up with in Ireland.Caf矇 Cecilia Cookbook, the first and only book on this, one of the UK's most exciting and popular restaurants, features 100 recipes from breakfast through to dinner. Dishes include signature dishes like Guinness Bread and Sage & Anchovy Fritti and seasonal dishes such as Poached greengage, granola and yogurt and Globe Artichokes with Sunflower Seed Tahini, with recipes for a host of soups, salads, breads, cakes, and kombuchas, as well as a selection of fish, meat, and vegetable dishes.With a foreword written by acclaimed British food writer and James Beard Award-winner Diana Henry, and images of the finished dishes shot within the stylish setting of Caf矇 Cecilia by Matthieu Lavanchy, together with photographs of the team and restaurant's suppliers by Jacob Lillis, this is a warm celebration of food, family, the loyal Caf矇 Cecilia team and all Max Rocha's experiences.
Food for Sharing
Sumptuous feasts, spice-infused flavors, and simple entertaining destined to impress and appeal to everyone. Inspired by the melded cultures that make up Ashia's extended family, Food for Sharing will take you on a journey full of flavors from India to Africa, the Middle East, Europe, the Americas, and New Zealand, where she now lives. These are recipes for sharing, each infused with the spices and flavors of Ashia's Memon Indian heritage, and the influences picked up through her family's journey from India, to Africa, the Middle East, Europe and New Zealand. With recipes for breakfast and brunch, summer picnics, festive feasts, sunset snacks and sweet and spiced desserts, interspersed with personal stories of Ashia's immigrant family, this book shares all the ingredients to elevate your entertaining, all throughout the year. The recipes in this book have been created to be as simple as possible, all inspired by the spices that Ashia grew up with at home, in the different countries she has lived. Every element of this book is a fusion of cultures, the joys of sharing food, gathered together with loved ones. From Africa, to India, the Middle East, France, UK and New Zealand, this book will take you on a journey full of flavours and the melding of cultures dear to Ashia's heart. Includes themed menus, like "Inspired Indian Soiree" for the home cook who needs a little guidance when pairing dishes suitable for a crowd. The recipes in this book are delicious, impressive, and simple to make, paired with exquisite photography and personal stories. It will make the perfect gift for anyone who loves to entertain.
Postfeminism, Postrace and Digital Politics in Asian American Food Blogs
This book examines how Asian American women bloggers challenge dominant race and gender discourses through the practice of food blogging.
Street, Beach & Sky
Embark on a culinary adventure with Andrew West's "Street, Beach & Sky"! This 188-recipe cookbook is your passport to global flavors. Explore the vibrant street food of Bangkok, the fresh tastes of Bali, and the innovative cuisine of Montreal. Each chapter unlocks a new food culture, from mastering Thai classics to savoring Peruvian specialties. More than just recipes, this book tells the stories behind the dishes, encouraging culinary exploration and experimentation. Ignite your passion and bring the world to your kitchen!Embark on a culinary adventure with Andrew West's "Street, Beach & Sky"! This 188-recipe cookbook is your passport to global flavors. Explore the vibrant street food of Bangkok, the fresh tastes of Bali, and the innovative cuisine of Montreal. Each chapter unlocks a new food culture, from mastering Thai classics to savoring Peruvian specialties. More than just recipes, this book tells the stories behind the dishes, encouraging culinary exploration and experimentation. Ignite your passion and bring the world to your kitchen!Embark on a culinary adventure with Andrew West's "Street, Beach & Sky"! This 188-recipe cookbook is your passport to global flavors. Explore the vibrant street food of Bangkok, the fresh tastes of Bali, and the innovative cuisine of Montreal. Each chapter unlocks a new food culture, from mastering Thai classics to savoring Peruvian specialties. Ignite your passion and bring the world to your kitchen!
Monsoon
"The soul of my cooking is the symphonic layering of vibrant flavors that work together like instruments in an orchestra." - Asma Khan Internationally renowned chef and award-winning author Asma Khan returns with a masterclass on building flavor in your cooking through the intuitive principles of Indian cookery. Structured around the six core ayurvedic tastes, namely: Tangy, Bitter, Hot, Sweet, Sour, and Salty and how they correlate to the six seasons in Bengal, this book aims to illuminate Indian cookery by giving you the foundations you need to build balanced flavors, dishes and sumptuous feasts. With core techniques including roasting, grinding and tempering spices, how to cook with ghee, chilies, and onions, and what to add and when to re-balance flavors in a dish, Asma will empower home cooks to apply fundamental processes intuitively to their cooking. Including 80 flavorful recipes for Chicken Cooked in Pickling Spices and Slow-cooked Lamb with Vinegar, to the more veg-forward Pumpkin Dal, and Rice Pulao with Oranges, this book seeks to honor traditional cooking techniques and ayurvedic principles, and ground them in the modern kitchen.
Poutine
While searching for the origins of Canada's most famous fried dish, journalist Justin Giovannetti Lamothe finds a reflection not only of the country's intricate history, but also of his own neglected cultural roots. The recipe is deceptively simple--fried potatoes, cheese curds, gravy--but the story behind it is as rich and complex as Canada itself. Poutine is the closest thing we have to a national dish. As its popularity has spread across the country and beyond, it has become what the baguette is to France: a kind of national symbol, as immediately Canadian as the toque, beaver or hockey puck. Yet the odd, winding history of poutine has never been written--until now. Following lore about the dish's rise from the road-side chip wagons of rural Quebec, award-winning journalist Justin Giovannetti Lamothe tells a story that mirrors the growth of modern Canada and the shifting cultural gap between La Belle Province and its English-speaking neighbors. As the son of an anglophone mother and a francophone father, Giovannetti Lamothe is perfectly suited to the task: much of his childhood was spent on the outskirts of Trois-Rivi癡res, a stone's throw from the region where--according to local lore--poutine was invented sometime in the 1950s or '60s. As he tracks poutine's origins and wanderings, he also reveals the evolving nature of his relationship to his father and, with this, to the Qu矇b矇cois heritage he once drifted away from. After reading the delectable Poutine, you'll never see--or taste--this humbly famous food in quite the same way again.
My Kosmos My Kitchen
In ancient times, Greek ambrosia was believed to be the food of the gods. Here at last is a collection of modern, traditional, and most importantly foolproof Greek recipes by renowned chef Loulla Astin. For Loulla there's nothing quite like the feeling one gets when descending the aeroplane's stairs arriving in Cyprus and Greece; from the nostalgic aroma that engulfs the senses as the hot air wraps itself around your body like a cosy blanket, to the natural kind gestures of the locals that warms everybody's hearts. The Greeks have a unique word for it: 'Philoxenia'. More than just hospitality, it translates as 'a friend to a stranger', but is actually deeper in meaning. These beautiful recipes are intertwined memories and stories from Loulla's childhood in Cyprus and her visits to Greece both professionally while filming 52 programmes of 'Simply Greek' for Granada's Sky Breeze, and as a tourist in various locations. With this book, Loulla will take you back to the warm inviting times spent in the tavernas and family homes of Cyprus and Greece. Yiamas!
My Kosmos My Kitchen
In ancient times, Greek ambrosia was believed to be the food of the gods. Here at last is a collection of modern, traditional, and most importantly foolproof Greek recipes by renowned chef Loulla Astin. For Loulla there's nothing quite like the feeling one gets when descending the aeroplane's stairs arriving in Cyprus and Greece; from the nostalgic aroma that engulfs the senses as the hot air wraps itself around your body like a cosy blanket, to the natural kind gestures of the locals that warms everybody's hearts. The Greeks have a unique word for it: 'Philoxenia'. More than just hospitality, it translates as 'a friend to a stranger', but is actually deeper in meaning. These beautiful recipes are intertwined memories and stories from Loulla's childhood in Cyprus and her visits to Greece both professionally while filming 52 programmes of 'Simply Greek' for Granada's Sky Breeze, and as a tourist in various locations. With this book, Loulla will take you back to the warm inviting times spent in the tavernas and family homes of Cyprus and Greece. Yiamas!
The Hostess Handbook
From the author of The Newlywed Table, this helpful handbook offers readers 100 easy entertaining recipes, party planning advice, and curated menus to pull off the most delicious and delightful of gatherings, from an epic holiday bash to a casual get-together in the backyard, or an inspired dinner party. Ready to throw a dinner party? It's easier than you think. With 100 crowd-pleasing recipes and expert tips and tricks, The Hostess Handbook shows how to create an event that's warm, joyous, and imbued with the special glowy feeling of a celebration that we never want to end. Everything you need to know is here. How to plan a fantastic menu with foolproof recipes for finger foods, make-ahead mains (because you don't want to be in the kitchen when your guests arrive), and festive desserts. How to get your home party-ready, whether hosting two people or twenty, with primers on setting the table, the art of serving, and flower arranging. And drinks, of course--including recipes for both classic cocktails and delicious nonalcoholic libations. Cheers!
Food for Thought
From Alton Brown, the New York Times bestselling cookbook author and beloved culinary food personality, a debut collection of personal essays defined by his flair, wit, and insight. From cameraman to chef, musician to food scientist, Alton Brown has had a diverse and remarkable career. His work on the Food Network, including creating Good Eats and hosting Iron Chef America and Cutthroat Kitchen, has resonated with countless viewers and home cooks. Now, he shares exactly what's on his mind, mixing compelling anecdotes from his personal and professional life with in-depth observations on the culinary world, film, personal style, defining meals of his lifetime, and much more. With his whip-smart and engaging voice, Brown explores everything from wrestling a dumpster full of dough to culinary cultural appropriation to his ultimate quest for the perfect roast chicken. Deliciously candid and full of behind-the-scenes stories fans will love, Food for Thought is the ultimate reading experience for anyone who appreciates food and the people that prepare it.
The Lost Supper
For fans of Michael Pollan and Anthony Bourdain, this "surprising, flavorsome tour of ancient cuisines" (Kirkus STARRED)--from Neolithic bread to ancient Roman fish sauce--reveals why reviving the foods of the past is the key to saving the future."A fascinating look at the people who are keeping these ancient food traditions alive against the odds, while offering a rough roadmap toward a more sustainable food ecosystem."--Eater Many of us are worried (or at least we should be) about the impacts of globalization, pollution, and biotechnology on our diets. Whether it's monoculture crops, hormone-fed beef, or high-fructose corn syrup, industrially-produced foods have troubling consequences for us and the planet. But as culinary diversity diminishes, many people are looking to a surprising place to safeguard the future: into the past. The Lost Supper explores an idea that is quickly spreading among restaurateurs, food producers, scientists, and gastronomes around the world: that the key to healthy and sustainable eating lies not in looking forward, but in looking back to the foods that have sustained us through our half-million-year existence as a species. Acclaimed author Taras Grescoe introduces readers to the surprising and forgotten flavors whose revival is captivating food-lovers around the world: ancient sourdough bread last baked by Egyptian pharaohs; raw-milk farmhouse cheese from critically endangered British dairy cattle; ham from Spanish pata negra pigs that have been foraging on acorns on a secluded island since before the United States was a nation; and olive oil from wild olive trees uniquely capable of resisting quickly evolving pests and modern pathogens. From Ancient Roman fish sauce to Aztec caviar to the long-thought-extinct silphium, The Lost Supper is a deep dive into the latest frontier of global gastronomy--the archaeology of taste. Through vivid writing, history, and first-hand culinary experience, Grescoe sets out a provocative case: in order to save these foods, he argues, we've got to eat them. Published in partnership with the David Suzuki Institute.
National Dish
Named a Best Book of 2023 by Financial Times, The Guardian, and BBC's The Food Programme "Anya von Bremzen, already a legend of food writing and a storytelling inspiration to me, has done her best work yet. National Dish is a must-read for all those who believe in building longer tables where food is what bring us all together." --Jos矇 Andr矇s "If you've ever contemplated the origins and iconography of classic foods, then National Dish is the sensory-driven, historical deep dive for you . . . [an] evocative, gorgeously layered exercise in place-making and cultural exploration, nuanced and rich as any of the dishes captured within." --Boston Globe In this engrossing and timely journey to the crossroads of food and identity, award-winning writer Anya von Bremzen explores six of the world's most fascinating and iconic culinary cultures--France, Italy, Japan, Spain, Mexico, and Turkey--brilliantly weaving cuisine, history, and politics into a work of scintillating connoisseurship and charm We all have an idea in our heads about what French food is--or Italian, or Japanese, or Mexican, or . . . But where did those ideas come from? Who decides what makes a national food canon? Anya von Bremzen has won three James Beard Awards and written several definitive cookbooks, as well as her internationally acclaimed memoir Mastering the Art of Soviet Cooking. In National Dish, she investigates the truth behind the eternal clich矇--"we are what we eat"--traveling to six storied food capitals, going high and low, from world-famous chefs to culinary scholars to strangers in bars, in search of how cuisine became connected to place and identity. A unique and magical cook's tour of the world, National Dish brings us to a deep appreciation of how the country makes the food, and the food the country.
Invitation to a Banquet
Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication--but today that is beginning to change.In Invitation to a Banquet, award-winning cook and writer Fuchsia Dunlop explores the history, philosophy, and techniques of Chinese culinary culture. In each chapter, she examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a distinctive aspect of Chinese gastronomy, whether it's the importance of the soybean, the lure of exotic ingredients, or the history of Buddhist vegetarian cuisine. Meeting food producers, chefs, gourmets, and home cooks as she tastes her way across the country, Fuchsia invites readers to join her on an unforgettable journey into Chinese food as it is cooked, eaten, and considered in its homeland.Weaving together history, mouthwatering descriptions of food, and on-the-ground research conducted over the course of three decades, Invitation to a Banquet is a lively, landmark tribute to the pleasures and mysteries of Chinese cuisine.
Favorite Secret Restaurant Recipes
If you've always wondered how your favorite restaurants make their food so delicious, now you can find out! Learn the secrets behind some of the most popular restaurant recipes, from irresistible appetizers, super salads and savory sides to mouthwatering main dishes and decadent desserts. Discover more than 90 incredible copycat recipes you can make at home, so you can enjoy great restaurant food any time. Try irresistible favorites such as the Classic Breakfast Sandwich, Pumpkin Spice Latte, Crazy Breadsticks, Coconut Shrimp, Cheesy Chicken Bake, Mexican Pizza, Spicy Peanut Noodles, and Confetti Bundt Cake. Restaurants include fast-food burger and pizza chains, international coffee bars, best-loved breakfast spots, fast casual bakeries, pasta, sandwich and salad shops, popular steakhouses, classic Italian restaurants, seafood eateries and more. Chapters include Breakfast & Brunch, Appetizers, Soups, Salads, Salads, Sandwiches, Main Dishes, Side Dishes, and Desserts. Contains 90 mouthwatering photos. Hardcover, 192 pages.
Big Night
A SAVEUR BEST COOKBOOK OF THE YEAR - A VOGUE BEST BOOK TO GIFT - A DELISH BEST COOKBOOK OF THE YEAR - A GOOD FOOD BEST COOKBOOK OF THE YEAR - AN AOL BEST COOKBOOK OF THE YEAR Elevate your home entertaining with the ultimate guide to hosting unforgettable dinner parties and celebrations. When Katherine Lewin opened up her first store--a dinner party shop--she had one goal: to help everyone make their meals at home feel a little bit more special. A little bit more joyful. A little bit Bigger. In her debut book, Katherine channels her New York City-based brick-and-mortar's irresistible energy into a treasure trove of tips, tricks, and hosting essentials for every kind of Big Night. Learn how to Stop Worrying About Everything Matching and Just Set the Table; the step-by-step formula for discovering your (and your guests') Perfect Martini; and the Cheese Plate of Dreams math of how many ounces to plan per person. On top of these helpful sidebars--and in addition to more than 80 recipes for snacks, apps, mains, desserts, and cocktails--you'll find full menus for 12 Bigger Nights to take you through every occasion, all year long. The first hint of sun in March calls for An Almost-Spring Thing, where you'll serve ricotta toast with English pea pesto; in the peak of summer, treat everyone to an Italian Vacation Without Leaving the House, starring clam and corn pasta followed by lemon granita; when the leaves have turned, confidently plan The Best Friendsgiving, complete with the ultimate stuffing; and in the dead of winter, lure your friends over with A Noodle Soup to Get People Excited. From date night for two to pull-out-all-the-stops dinner parties to low-key weeknight hangs (delivery pizza encouraged--just make A Big Chopped Salad to go with), this hosting cookbook will help you find all the inspiration you need--and confidence you want--to make any and every night a Big Night. Discover the joy of hosting stylish yet effortless parties with this comprehensive guide to memorable holiday gatherings and festive event menus. The ultimate host gift for your favorite party planner, this dinner party cookbook shows you how to make any evening feel like a special occasion through creative presentation, delicious party food, and a celebratory atmosphere.
Gather and Graze
"[This book] is a vibrant testament to the power of cross-cultural friendships in deepening our understanding of the world. As diverse backgrounds meld in the kitchen, each recipe becomes a dialogue, a celebration of unique cultural heritages, and a bridge between seemingly disparate worlds." --From the foreword by Sharmeen Obaid-Chinoy, Academy Award-winning director In Gather & Graze, authors Mumtaz Mustafa and Laura Klynstra celebrate the unity that can be found around a table as well as the universal comfort of a meal prepared slowly with love and attention--providing a path and a place for people to connect, exchange stories, and try new flavors. The spreads, boards, and tablescapes featured in this collection will remind you of happy times and relaxed meals with those you love. Gather & Graze revels in the coming together around a table of people from all backgrounds and presents internationally themed spreads built around more than 175 homemade recipes. The stunningly beautiful and creative spreads that grace the pages of this collection include, but are not limited to: Pakistani Street Food English High Tea New York City Brunch Sonoma Wine and Cheese Board Heartland Cookout Spanish Tapas Liege Waffle Board Pan-Asian Table Portuguese Pestiscos Moroccan Table Savor the multitude of spices, sweets, and flavors on this culinary global journey of shared stories and culture, and rejoice in the universality of one simple act--sharing food as a form of love.
Food for Friends
French by birth, British by education, Australian by choice, Babette Hayes was uniquely placed to bring that fusion of French tradition and informal style that characterises her cuisine and interior design. In Food for Friends she traces her journey from the war-torn Middle East, to the strangeness of life in an English boarding school, to glittering mornings on Sydney's Mosman Bay. These recipes and the stories that accompany them, recall dear friends and family members who have inspired Babette's approach to the joy of living and sharing food. With the inclusion of family photographs, Food for Friends offers the insights and experiences of one who has sought to make an embracing experience of cooking and being together as... 'an ordinary part of everyday life.' 'Plenitude: fullness or adequacy in quantity, measure, or degree; abundance. It's the word I think of first when I recall those magnificent Sunday lunches at Babette Hayes' beautiful house in Hunter's Hill. Of course there was an abundance of wonderful food, but an equal abundance of generosity, goodwill, laughter, great company. There were splendid dinners too, candlelit affairs that extended past midnight, their begetter a consummate hostess dedicated to providing her guests with persistent and ineradicable memories.' - Leo Schofield 'I remember my first visit to your home and sitting on the verandah eating one of your lunches. It is unforgettable. You changed our way of looking at food and entertaining Babette.' - Margaret Fulton
The Yellowstone National Park Cookbook
Great food, stories, and history make a memorable feast in this unique cookbook. More than a dozen park personalities share their favorite recipes while telling a little bit about their lives in the world's first national park. We hear from such people as Suzanne Lewis, the park's first female superintendent; Xanterra chef Jim Chapman from the kitchens in the park lodges; as well as botanists, photographers, tour guides and more. In all, this book dishes up 125 unforgettable recipes, each one flavored by the wonder of Yellowstone.
What Kings Ate and Wizards Drank
Equal parts writer's guide, comedy, and historical cookbook, fantasy author Krista D. Ball takes readers on a journey into the depths of epic fantasy's obsession with rabbit stew and teaches them how to catch the blasted creatures, how to move armies across enemy territories without anyone starving to death, and what a medieval pantry should look like when your heroine is seducing the hero. Learn how long to cook a salted cow tongue, how best to serve salt fish, what a "brewis" is (hint: it isn't beer), how an airship captain would make breakfast, how to preserve just about anything, and why those dairy maids all have ample hips. What Kings Ate will give writers of historical and fantastical genres the tools to create new conflicts in their stories, as well as add authenticity to their worlds, all the while giving food history lovers a taste of the past with original recipes and historical notes.
Spotted Dick and Other Authentic Dishes with Curious Names
Over the years, recipes evolve for one reason or another, and sometimes these reasons give their names to a particular dish, such as 'Half-pay Pudding' - created by a thrifty cook during hard times. On the other hand, some old-fashioned favourites, like 'Zeppelins in a Cloud' derive their titles from the way they look. The origins of many names are now lost to us, but the names themselves persist in vintage recipe collections handed down to us from past generations. These authentic recipes are presented here almost exactly as they first appeared. Toad-in-the Hole, Pigs in Blankets, Gooseberry Fool, Moonshine Pudding, Cock a Leekie Soup, Meat in Ambush, Tuesday Soup, Angels on Horseback, Hedgehog, Black Bottom Pudding... these wacky names are a lot of fun and could provide a talking point at your next dinner-party!
Food Gifts
Your all-occasion guide to homemade food gifts that look as fabulous as they taste--from a food stylist and best-selling author of the Boards cookbook! Includes 150+ recipes, hundreds of packaging ideas, and inside tips for making beautiful food gift baskets for housewarmings, birthdays, holidays, and more. There's no more meaningful way to connect with others than to give a personalized food basket or homemade gift! Elle Simone Scott--food stylist, ATK cast member, and author of the best-selling Boards cookbook--expands the boundaries of what food gifts are (endlessly customizable!) and when they can be given (literally, anytime!). - Gifts for every occasion: Celebrate weddings, new babies, holidays, and more with gorgeous food gift baskets! Or give an unforgettably unique housewarming gift.- From simple to spectacular: Give a bottle of Fruits of the Forest Liqueur--or up the ante with a complete cocktail party food basket packed with homemade goodies!- Spin one item many ways: Make a big batch of granola for gifting, or divide the recipe into thirds and flavor them different ways.- Big-batch gifts: Find crowd-pleasing gift ideas for school and work events, or holiday gatherings!- Playful DIY meal kits: For people who like to cook, there's DIY Pancake Mix, Turkish Bride Soup in a Jar, or Mushroom Risotto in a Jar.- Helping-hand gifts: Comfort someone with a fully cooked meal that's ready to be popped into the freezer or oven. You'll also learn Elle's favorite ideas for keeping food gifts fresh and packaging items cost-effectively yet creatively using edible garnishes, thrifted tableware, canning jars, and more. You'll never again resort to an expensive, impersonal store-bought food gift basket!
Mock Toad-In-The-Hole and Other Vintage Mock Dishes
Mock Turtle Soup was famously mentioned in Lewis Carroll's classic tale 'Alice in Wonderland', but due to the fact that Carroll invented a creature called a Mock Turtle, many people today believe the dish is purely fictitious! Certainly there is no such creature, but the real soup recipe can be found in Mrs. Beeton's renowned 19th century cookery book, and now within the pages of this recent collection - along with better-known taste-tempters such as mock cream and mock chicken. Poverty and frugality were the mothers of many 'mock' dishes, as were crop failures and war. During wartime, governments introduced rationing to cope with food shortages. People experimented, using cheap ingredients to produce expensive flavours. Most of the old recipes have been reproduced here exactly as they originally appeared. Now you, too, can save money and astonish your dinner guests!
Napoleon's Kitchen
From Then to Table, Culinary Time Travels - Discover Food Through the Lens of History!Discover the mouth-watering legacy of one of history's most iconic figures in Napoleon's Kitchen: Recipes from the French Emperor's Culinary Legacy. From decadent French classics to innovative global dishes, this cookbook offers a tantalizing journey through the tastes of the past and the fascinating intersection of food, culture, and power during the height of the French Empire.Vive la Cuisine!◆ Indulge in 90 curated recipes, from savory to sweet, spanning his entire life from Corsica to St. Helena◆ Experience the cultural diffusion enabled by his global exploits through fusion dishes◆ Immerse yourself in the gastronomic delights enjoyed by the French emperor and his court◆ March alongside his troops and get a taste of the battlefield◆ Learn about the fascinating intersection of food, culture, and power during the height of the French EmpireThis book is a must-have for anyone interested in Napoleon, history, food, and culture. Don't miss your chance to savor the tastes of the past!
50 Fabulous Parties for Kids
50 Fabulous Parties for Kids will show you how to choose a theme, make an invitation, select party crafts or games, and decorate a fun-shaped cake to go with the theme. If your child loves parties, but you don't always love planning them here's a collection of 50 ideas for new, unusual, and easy-to-create celebrations for every occasion--birthdays, national and religious holidays, special family days like a new home or a new baby--that will not only thrill children but adults as well. Parties are age appropriate, from three to twelve, have themes popular with all children and will not require expensive materials or excessive amounts of time. An invaluable sourcebook for any special event involving children.
The Ultimate Indian Instant Pot Cookbook
50 mouth-watering "Home-Style" ways to cooking in an Instant Pot as only Indians can ... From Prasenjeet Kumar and Sonali Kumar, the #1 best-selling authors of "Cooking In A Jiffy" series of cookbooks, comes this absolutely Ultimate Indian Instant Pot Cookbook with such exotic spices and taste that you will be left asking for more. There are 9 rice recipes, 5 lentils and legumes recipes, 12 recipes for cooking veggies, 6 fish and seafood recipes, and 14 chicken and mutton recipes.And finally, there are 4 desserts you can make even from lentils and legumes in an Instant Pot. You didn't think of that, did you?With such an amazing compilation of delectable Indian dishes, many of which you can't get in any Indian restaurant for love or for money, this is unlike any other Indian Cook book you could own.
Dal Foods of India
Mona Asoka Verma nee Pahlajani was born in Sukker of Sindh province, now in Pakistan, in 1940. Itwas only after her marriage in 1964 in Mumbai that she started taking any interest in the kitchen. Whilein Delhi with her husband, she attended cookery classes, and later, first in Kolkata and then in Mumbaishe set up her own successful cookery courses. At one point of time, nearly fifteen of her students ranindependent classes of their own.Mona Asoka Verma has a flair for writing Hindi poetry and is a keen student of Indian classical music.She is a social worker with many years being in the Lion's movement in Mumbai as well as she was forsome time on the advisory board of Chembur Vidya Samiti, Mumbai, which is dedicated to the cause ofpoor women.Mona Asoka Verma has authored four cookery books and two Hindi poetry books, all well received.Mona Asoka Verma is married to Asoka Verma, a senior company executive, now retired. They havea son and a daughter and now live in Noida.
Extra! Extra! Eat All about It!
A journey back in time through 50 retro recipes along with engaging essays about quirky food traditions. A blend of cookbook and bite-size history, Extra! Extra! Eat All About It! offers a unique glimpse into the culinary landscape of the late nineteenth and early twentieth centuries. Fifty recipes selected from Wisconsin newspapers are served alongside brief essays that dig into the stories behind the food trends of the time. In lively prose, Jane Conway and Randi Julia Ramsden reveal how coconuts and oysters made their way to 1800s Wisconsin, how bakers gauged the temperatures of their wood-burning stoves, and how our predecessors really did slip on banana peels, among other flavorful facts. In addition to capturing quirky food fashions, like breakfast parties and paper-bag cooking, the recipes provide insights into regional cooking traditions. Each original recipe appears alongside the authors' easy-to-follow updated version. Mouthwatering modern photographs showcase the revived dishes for the first time in their long history, and newspaper clippings, ads, and illustrations give the book a charming vintage feel. Featuring a variety of recipes, ranging from trendy (Barbecued Ham with Bananas) and tempting (Pickled Walnuts) to traditional (Pumpernickel) and tantalizing (Apple de Luxe), Extra! Extra! Eat All About It! will satisfy the appetites of history lovers and home chefs alike. "Such a fun and fascinating book! Extra! Extra! Eat All About It! deftly delves into Wisconsin's long-ago food fads, evolutions, and absurdities. Don't be surprised if this book inspires new trends that are riffs on some of these century-old ideas. Pickled walnuts, anyone? Or mock pumpkin pie, with prunes?" -- Mary Bergin, author of Wisconsin Supper Club Cookbook "Both cookbook and chronicle, Extra! Extra! Eat All About It! is an ingenious, illuminating tasting menu of our culinary past. Sourced from nineteenth and early twentieth century Wisconsin newspapers, its fifty vignettes serve up historical insights, forgotten fads and bygone recipes. From paper bag cookery and 'oyster saloons' to fire-baked eggs and maple taffy, I ate this book right up." -- Terese Allen, coauthor of The Flavor of Wisconsin "This beautiful, fun, and informative book is a masterclass in how historical cooking opens a window onto wider historical themes, including mechanization, the impacts of war, immigration, globalization, and changing nutritional advice." -- Eleanor Barrett, author of Leftovers: A History of Food Waste and Preservation "Conway and Ramsden do a great job of using historical documents to demonstrate what people were eating and how they entertained. They describe recipes as interaction and community, as well as how food trends change over time. The writing is smart and clever. A wonderful read." -- Kimberly Wilmot Voss, author of The Food Section: Newspaper Women and the Culinary Community
The English Table
A delectable journey through the culinary history of England from ancient times to today. The English Table is a delectable journey through the culinary history of England from ancient times to the present day. The book sheds light on the evolution of English cuisine, which essentially was the food of the rich--the poor had to manage as best they could until the twentieth century. Unveiling the secrets hidden in period cookery books, from the earliest known recipe scroll in the fourteenth century to modern classics such as Jane Grigson's English Food, each chapter is a culinary time capsule. The book features carefully curated recipes from each era and offers a mouth-watering glimpse into the flavors that have shaped English culinary heritage.
The Gardener’s Yearbook
Garden successfully through the year with expert advice from The Mail on Sunday gardening columnist and bestselling author Martyn Cox. "An experienced horticulturist's monthly guide to gardening, with wise, clear and helpful advice on tackling the essential tasks and dealing with problems." Gardens Illustrated One of the keys to happy gardening is knowing what to do and when for the best results. In this handy guide, experienced horticulturist Martyn Cox takes you through the gardening year, month by month, offering wise, clear and helpful advice on the essential tasks and how to avoid problems along the way. No matter the size of the plot, nor the expertise of the gardener, The Gardener's Yearbook is the perfect handbook to return to throughout the seasons, with tips including: - How to get your lawn into shape for the summer - When you should plant lilies, roses and sweet peas - How and when to harvest and store your fruit and vegetables - When to prepare containers for winter - How to fit a water butt and start a compost bin - An easy-to-follow crop planner Featuring specially commissioned linocuts by artist Heather Tempest-Elliott.
The English and Australian Cookery Book
European Australians have generally regarded the consumption of native flora and fauna with hesitation. From the outset of European colonisation of Australia, emphasis has been placed upon the cultivation of exotic grains like wheat, and the farming of introduced animals such as chickens, sheep and cattle, in order to establish a familiar and long-term food supply.However, by necessity and sometimes by choice, native produce comprised an important part of the diet for many colonists throughout the 19th century. While plants were rarely exploited as a food source, plentiful kangaroos, wallabies and water fowl were an obvious source of protein for those isolated on properties in the Australian Colonies. Fish were a major part of the diet for coastal settlements.Possibly as a result of this ambivalence, there was little attempt to codify a specific Australian cuisine until The English & Australian Cookery Book, was published in 1864. Written under a pseudonym by esteemed Tasmanian police magistrate and politician Edward Abbott, this cookbook showcases the diverse range of dishes that were popular in the colonial period. Abbott described himself as an aristologist, an expert in the study of food, culture and society. Abbott collected recipes that often combined native and exotic ingredients and he carefully selected and refined traditional English recipes to suit Colonial Australian conditions, ingredients and tastes. He also championed locally produced wines and discussed in great detail related matters such as smoking etiquette and the employment of servants. The English & Australian Cookery Book provides a unique window into the rich but almost unknown culinary heritage of colonial Australia and in particular, Colonial Tasmania. Whether you're a history buff, foodie or simply looking to expand your cooking repertoire, the English & Australian Cookery Book is a must-read.
The English and Australian Cookery Book
European Australians have generally regarded the consumption of native flora and fauna with hesitation. From the outset of European colonisation of Australia, emphasis has been placed upon the cultivation of exotic grains like wheat, and the farming of introduced animals such as chickens, sheep and cattle, in order to establish a familiar and long-term food supply.However, by necessity and sometimes by choice, native produce comprised an important part of the diet for many colonists throughout the 19th century. While plants were rarely exploited as a food source, plentiful kangaroos, wallabies and water fowl were an obvious source of protein for those isolated on properties in the Australian Colonies. Fish were a major part of the diet for coastal settlements.Possibly as a result of this ambivalence, there was little attempt to codify a specific Australian cuisine until The English & Australian Cookery Book, was published in 1864. Written under a pseudonym by esteemed Tasmanian police magistrate and politician Edward Abbott, this cookbook showcases the diverse range of dishes that were popular in the colonial period. Abbott described himself as an aristologist, an expert in the study of food, culture and society. Abbott collected recipes that often combined native and exotic ingredients and he carefully selected and refined traditional English recipes to suit Colonial Australian conditions, ingredients and tastes. He also championed locally produced wines and discussed in great detail related matters such as smoking etiquette and the employment of servants. The English & Australian Cookery Book provides a unique window into the rich but almost unknown culinary heritage of colonial Australia and in particular, Colonial Tasmania. Whether you're a history buff, foodie or simply looking to expand your cooking repertoire, the English & Australian Cookery Book is a must-read.
A Cookbook for Winter
Get cosy with this comforting collection of seasonally inspired recipes--the ideal cook's companion for the winter months. A study of 2,000 adults found they anticipate spending 72 hours rustling up meals during the winter months, compared to just 55 hours during warmer months! And what better way is there to spend a frosty day than preparing delicious food to enjoy with family and friends? When it's chilly outside, make the most of being holed up indoors and get creative in the kitchen with these comforting and nourishing recipes. And if you do have to venture outside, why not pack some sustaining snacks for winter walks and perhaps a flask of something hot to drink to keep your fingertips toasty and your spirits high. Featuring more than 95 recipes for winter eating and entertaining, from soups and stews to melted cheese, pasta, pies, and dessert plus warming hot beverages, this book provides all the inspiration you will need.
An Apple a Day
An Apple a Day: Facts and How to Eat Them Dive into the captivating world of apples with this definitive guide that marries history, culture, and delectable recipes. From tracing the apple's journey from wild forests to global kitchens, to whipping up savoury breakfasts and timeless sweet delicacies, this book reveals the apple in all its glory. Explore festivals, myths, and the symbolism of apples, then roll up your sleeves to experiment with over 100 tantalising recipes, including vegan and gluten-free options. Whether you're a culinary novice or a seasoned chef, 'An Apple a Day' promises to add a touch of magic to your kitchen and plate. Discover, relish, and celebrate the eternal charm of apples.
Baladi
Joudie Kalla, author of the bestselling Palestine on a Plate, introduces readers to more of the Middle East's best kept secret--Palestinian cuisine. "Baladi" means "my home, my land, my country," and Joudie once again pays homage to her homeland of Palestine by showcasing its wide ranging, vibrant and truly delicious dishes. Palestine is a country of different seasons and landscapes, and it is these diverse conditions that create the many and varied ingredients featured in the book. Joudie takes an entirely flexible approach to cooking, using influences from her home to create new dishes, and bringing her own twist to more traditional recipes. Baladi features recipes according to the area that they hail from, such as the land, the sea, the fields, the orchard . . . Experience the wonderful flavors of Palestine through Daoud Basha (lamb meatballs cooked in a tamarind and tomato sauce), khubzet za'atar (za'atar brioche twists), samak makli bil camun (fried fish selection with zucchini, mint and yogurt dip), atayef (soft pancakes filled with cream in an orange blossom sugar syrup), and many more sublime flavor combinations. With stunning color photographs to accompany each recipe, the book is also interspersed with shots of the landscapes, streets, and people of Palestine, reflecting the rich culinary culture running through the whole country.
Good Time Cooking
"Visually stunning, simple recipes but above all else, super tasty. Every recipe packed full of flavour!" - Tom Kerridge Good Time Cooking is your one-stop-shop for cooking cohesive, composed, and delicious dinner party menus for every occasion. This book will be your saviour when hosting, from date night to the first BBQ of the summer, or even a chic cocktail party, Good Time Cooking will prep you to create simple yet impressive multi-course meals while giving you confidence in the kitchen and most importantly time to enjoy your own dinner party too!Sharing her expert knowledge from working in busy London kitchens, Rosie MacKean gives you all the tools to host a dinner party with ease. Teaching you what to prepare in advance and how to create a sense of flow in the kitchen, Rosie shares 20 multi-course menus full of crowd-pleasing recipes that will have any guest asking for seconds.Each menu comes with its own curated time plan and mise-en-place to make your life easier. These dishes work in harmony with each other, both logistically and stylistically and if you don't want to cook every course, you don't have to. Menus include: The Game is On one: French Onion Dip; Scotch Bonnet, Honey and Lime Wings; Shrimp Po'Boys; and Chocolate Cream Pie The Two Hours Notice one: Tomato and Salmoriglio Toast; Rigatoni Ai Quattro Formaggi; and Raspberry, Orange and Campari Pavlova The Plant-Based one: Pumpkin with Harissa and Dill; Courgette, Kale and Potato Pie; and Clementine Pudding The dishes are vibrant, celebratory, exceedingly delicious and highly cookable. As your confidence grows, you can even mix and match with other menus. Even better Rosie's helpful time-plan can start three days before the big event, giving you the option of spreading your prep into manageable chunks.Rosie's menus enable you to wow your guests without losing a whole evening to cooking, so you can relax and enjoy your own dinner party too.
Eating out at Home
Mona Asoka Verma nee Pahlajani was born in Sukker of Sindh province, now in Pakistan, in 1940. Itwas only after her marriage in 1964 in Mumbai that she started taking any interest in the kitchen. Whilein Delhi with her husband, she attended cookery classes, and later, first in Kolkata and then in Mumbaishe set up her own successful cookery courses. At one point of time, nearly fifteen of her students ranindependent classes of their own.Mona Asoka Verma has a flair for writing Hindi poetry and is a keen student of Indian classical music.She is a social worker with many years being in the Lion's movement in Mumbai as well as she was forsome time on the advisory board of Chembur Vidya Samiti, Mumbai, which is dedicated to the cause ofpoor women.Mona Asoka Verma has authored four cookery books and two Hindi poetry books, all well received.Mona Asoka Verma is married to Asoka Verma, a senior company executive, now retired. They havea son and a daughter and now live in Noida.
Ladyfingers and Nun’s Tummies
"Everything in [this book] is delightful to learn. Barnette takes us through languages and across millennia in a charming style . . . that offers endless food for thought." --The New Yorker What makes the pretzel a symbol of religious devotion, and what pasta is blasphemous in every bite? How did a drunken brawl lead to the name lobster Newburg? What naughty joke is contained in a loaf of pumpernickel? Why is cherry a misnomer, and why aren't refried beans fried twice? You'll find the answers in this delectable exploration of the words we put into our mouths. Here are foods named for the things they look like, from cabbage (from the Old North French caboche, "head") to vermicelli ("little worms"). You'll learn where people dine on nun's tummy and angel's breast. There are foods named after people (Graham crackers) and places (peaches), along with commonplace terms derived from words involving food and drink (dope, originally a Dutch word for "dipping sauce"). Witty, bawdy, and stuffed with stories, Ladyfingers and Nun's Tummies is a feast of history, culture, and language. "Why didn't anyone think of this before? . . . What fun Martha Barnette has made of it all, every name for every dish explained and traced and jollied." --William F. Buckley, Jr.
Bengali Cuisine
In this book she has compiled, authentic recipes, taken from family elders and friends. The easy to read and understand format of this book will enable cooking aficionados to prepare these simple yet delectable recipes from Bengal.
The Chile Pepper in China
Chinese cuisine without chile peppers seems unimaginable. Entranced by the fiery taste, diners worldwide have fallen for Chinese cooking. In China, chiles are everywhere, from dried peppers hanging from eaves to Mao's boast that revolution would be impossible without chiles, from the eighteenth-century novel Dream of the Red Chamber to contemporary music videos. Indeed, they are so common that many Chinese assume they are native. Yet there were no chiles anywhere in China prior to the 1570s, when they were introduced from the Americas. Brian R. Dott explores how the nonnative chile went from obscurity to ubiquity in China, influencing not just cuisine but also medicine, language, and cultural identity. He details how its versatility became essential to a variety of regional cuisines and swayed both elite and popular medical and healing practices. Dott tracks the cultural meaning of the chile across a wide swath of literary texts and artworks, revealing how the spread of chiles fundamentally altered the meaning of the term spicy. He emphasizes the intersection between food and gender, tracing the chile as a symbol for both male virility and female passion. Integrating food studies, the history of medicine, and Chinese cultural history, The Chile Pepper in China sheds new light on the piquant cultural impact of a potent plant and raises broader questions regarding notions of authenticity in cuisine.
