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I was just about to write off this book as one more coffee table edition with appealing photography of uptown dishes such as roasted tomato soup with goat cheese and mascarpone croutons. And then I saw that author Barbara Smith had sandwiched a recipe for chitterlings in puff pastry between her recipes for salmon tartare and lobster ravioli. B. Smith's: Entertaining and Cooking for Friends (Artisan, $30) is full of New York food, and why not? Smith, who gained fame as a high-fashion black model, runs a restaurant under her name in Manhattan's theater district as well as one in the historic Union Station in Washington, D.C. And this is food for the kind of people she met in the fast lane, in modeling circles that took her around the globe.

Summer cooking,\" wrote pioneer food author Elizabeth David, the author of a book by that title in 1955, \"implies a sense of immediacy, a capacity to capture the essence of the fleeting moment.\" Achieving this effect means a primary emphasis on fresh seasonal ingredients, preferably local, and a minimum of distracting embellishments. In their latest work on outdoor cooking, [Cheryl] and [Bill Jamison] give us plenty of the essentials but also the embellishments, occasionally erring on the side of the trendy or exotic.

If your summer backyard gatherings involve tossing some meat on the grill and adding store-bought buns and condiments, you may be in need of some pointers on upscale cooking outdoors. There's a new book to help both novice and seasoned grillers find different ways to entertain on Boston roof decks or in South Shore backyards. \"The Big Book of Outdoor Cooking and Entertaining\" by New Mexico cooking couple Cheryl and Bill Jamison, is packed with 850 grilling recipes and 200 others for sauces and rubs. The book is so thick, it's almost as big as a Boston phone book. \"We think a lot of [the recipes] are New England friendly,\" said Cheryl Jamison. The former travel writers have written 12 cookbooks based on regional recipes and their own culinary adventures. \"Outdoor Cooking\" is a relaxing read, \"written in a way that novices will understand,\" said Bill Jamison. \"It's for anyone who wants to broaden the range of their possibility with outdoor cooking.\"

Praise (and quibbles): Nary a quibble on the horizon. This book is encyclopedic, ideal for beginners but with plenty to offer the longtime enthusiast. Vegetarians are not left out; one chapter features meat-free main dishes and sides. The rubs, marinades, salsas, mops and relishes complement drinks, pizzas, tapas, sandwiches, seafood, poultry, meats, vegetables and even desserts. Not everything is grilled or smoked, of course, but everything is geared to the lush, smoky flavors that make us grill addicts.

Dining out used to be considered exceptional; however, the Food Standards Authority reported that in 2014, one meal in six was eaten away from home in Britain. Previously considered a necessary substitute for an inability to obtain a meal in a family home, dining out has become a popular recreational activity for a majority of the population, offering pleasure as well as refreshment. Based on a major mixed-methods research project on dining out in England, this book offers a unique comparison of the social differences between London, Bristol and Preston from 1995 to 2015, charting the dynamic relationship between eating in and eating out. Addressing topics such as the changing domestic divisions of labour around food preparation, the variety of culinary experience for different sections of the population, and class differences in taste and the pleasures and satisfactions associated with dining out, the authors explore how the practice has evolved across the three cities.Dining out used to be considered exceptional; however, the Food Standards Authority reported that in 2014, one meal in six was eaten away from home in Britain. Previously considered a necessary substitute for an inability to obtain a meal in a family home, dining out has become a popular recreational activity for a majority of the population, offering pleasure as well as refreshment. Based on a major mixed-methods research project on dining out in England, this book offers a unique comparison of the social differences between London, Bristol and Preston from 1995 to 2015, charting the dynamic relationship between eating in and eating out. Addressing topics such as the changing domestic divisions of labour around food preparation, the variety of culinary experience for different sections of the population, and class differences in taste and the pleasures and satisfactions associated with dining out, the authors explore how the practice has evolved across the three cities.

Enjoy the California lifestyle with recipes, stylish interiors, and entertaining tips: \"A must-have for locals and visitors alike.\" -- Architectural Digest Designer Nathan Turner's style is synonymous with the easy glam of California living.His first book introduced readers to his casual American style and chic design sense.

The making, eating, and sharing of food throughout society represents an important and exciting area of study with the potential to advance the field of scholarship, particularly in the context of Scandinavian Studies. This book analyses the historical, legal, and literary sources of the region during the medieval period to explore different aspects of Scandinavian culture relating to food and drink: production, consumption (including feasts), trading (distribution), and the associated social rituals. Using new and innovative approaches, this collection of studies offers broad insights into a great variety of social practices and includes fresh information on not only social history but also traditional topics such as trade, commercial exchange, legal regulation, and political organisation. The book unites contributors from a variety of backgrounds, further enriching the content of a collection that promises to make a significant contribution to the state of current research.

New York Times  Bestseller: Become the hostess everyone wants an invitation from.in this charming guide to entertaining, kate spade new york throws rigid rules out the door and shares unpretentious ideas for the modern-day hostess that are easy, festive, authentic, and always with an air of deliberate polish.

An insightful map of the landscape of social meals, Eating Together: Food, Friendship, and Inequality argues that the ways in which Americans eat together play a central role in social life in the United States. Delving into a wide range of research, Alice P. Julier analyzes etiquette and entertaining books from the past century and conducts interviews and observations of dozens of hosts and guests at dinner parties, potlucks, and buffets. She finds that when people invite friends, neighbors, or family members to share meals within their households, social inequalities involving race, economics, and gender reveal themselves in interesting ways: relationships are defined, boundaries of intimacy or distance are set, and people find themselves either excluded or included.