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"Cooking Miscellanea."
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At the Table of Power
At the Table of Power is both a cookbook and a culinary history that intertwines social issues, personal stories, and political commentary. Renowned culinary historian Diane M. Spivey offers a unique insight into the historical experience and cultural values of African America and America in general by way of the kitchen. From the rural country kitchen and steamboat floating palaces to marketplace street vendors and restaurants in urban hubs of business and finance, Africans in America cooked their way to positions of distinct superiority, and thereby indispensability. Despite their many culinary accomplishments, most Black culinary artists have been made invisible—until now. Within these pages, Spivey tells a powerful story beckoning and daring the reader to witness this culinary, cultural, and political journey taken hand in hand with the fight of Africans in America during the foundation years, from colonial slavery through the Reconstruction era. These narratives, together with the recipes from the nineteenth and twentieth centuries, expose the politics of the day and offer insight on the politics of today. African American culinary artists, Spivey concludes, have more than earned a rightful place at the table of culinary contribution and power.
eBook
Bread is gold : extraordinary meals with ordinary ingredients
This \"is the first book to take a holistic look at the subject of food waste, presenting recipes for three-course meals from 45 of the world's top chefs, including Daniel Humm, Mario Batali, René Redzepi, Alain Ducasse, Joan Roca, Enrique Olvera, Ferran & Albert Adrià and Virgilio Martínez\"--Amazon.com.
Book
Timeblazers. Episode 7, Advances in cooking : a feast fit for a king
An enlightening and entertaining series in which timeblazing heroes, Sam (Mike Ackerman), Jen (Heidi Leigh), Shakira (Jasmine Richards), and Alex (Stephen Joffe), travel back in time and embark on a string of exciting escapades, meeting notable people and witnessing significant events throughout history. As Shakira plans the special dish she's going to make for her mom's birthday, she realizes that meal preparation must have been pretty complicated before the days of food processors, slicers and dicers. Until now, she really hadn't given much thought to what people ate in centuries past. On cue, Sam and Jen whisk Shakira away on a culinary blast into the past to see first-hand how cooking advanced through the ages.
Streaming Video
Dining with leaders, rebels, heroes, and outlaws
This fun and interesting romp through the preferred meals and snacks of leaders, rulers, and outlaws throughout history not only entertains, but also offers a fresh perspective on an often-forgotten aspect of the lives of the celebrated, the revered, the feared, and the failed.
eBook
Dining with the famous and infamous
Dining with the Famous and Infamous is an entertaining journey into the gastronomic peccadilloes of celebrities, stars, and notorious public figures. From outrageous artists to masterpiece authors, from rock stars to actors - everybody eats. Based on the findings of the British gastro-detective Fiona Ross, this volume explores the palates, the plates, and the preferences of the famous and infamous. Including recipes and their stories in the lives of those who cooked, ordered or ate them, Ross invites you to taste the culinary secret lives of people like Alfred Hitchcock, Frank Sinatra, and Woody Allen, among many others. Food voyeurism has arrived. If you've ever wondered whether George Orwell really swigged Victory Gin or whether cherries played their part in the fall of Oscar Wilde, then Dining with the Famous and Infamous will satisfy your appetite. Marilyn Monroe becomes a different kind of sex goddess when you discover she tried to eat her way out of Some Like It Hot with aubergine parmigiana: every curve you see on film is a protest (plus early signs of pregnancy!). You can recreate a 'Get Gassed' afternoon cocktail with Andy Warhol and Truman Capote; shake up the chocolate martini Liz Taylor and Rock Hudson invented on the set of Giant; and even relive the Swinging Sixties with the foodie tales, hedonism and hashish cookies of Bob Dylan, the Beatles, and the Rolling Stones. Who wouldn't want to sit at the table of their favorite film star, writer, artist or warlock and taste a piece of their lives?
eBook
Andrew Zimmern's field guide to exceptionally weird, wild, & wonderful foods : an intrepid eater's digest
As host of several shows on the Travel Channel, Zimmern's passion is exploring how different foods are important to different cultures, and now he shares his wildest culinary experiences--as well as fun facts about culture, geography, art, and history--with readers of all ages.
Book
More Food Styling for Photographers and Stylists
Thanks to the exploding popularity of food-based television shows (entire networks, even), websites, books, and magazines, food stylists and food photographers are in more demand today than ever before. While there are many amazing opportunities for creative professionals to showcase their work in ads, cookbooks, blogs, and food packaging, there is also more competition for these jobs. Whether you are a food stylist who works alongside photographers or a food photographer yourself, you'll find everything you need to know to give your portfolio that little extra push in this expert guide by three professionals with decades of experience in each field. More Food Styling for Photographers covers topics that Linda, Jean Ann, and Brad's fans have been asking for, such as shooting food on location, working with packaged foods, building the perfect breakfast shot, and more. Clients and foodies eat with their eyes first, so don't be afraid to play with your food - make sure it's YOUR image that whets their appetite!
eBook