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Cook with me : 150 recipes for the home cook
Through 150 decadent and smart recipes, the Food Network icon explores how the relationships with her family have shaped her as a chef and home cook. \"This book is who I am now--it is a road map to who I am as a cook, parent, and daughter. These recipes are the evolution of me.\" For Alex Guarnaschelli, cooking has never been just about getting dinner on the table. With a legendary cookbook-editor mother (Maria Guarnaschelli) and a food-obsessed father, the Food Network icon and Iron Chef has always been immersed in the culinary world. Now with a daughter of her own, food and cooking mean even more to her. In Cook with Me, Alex charms readers with 150 honed, smart recipes complimented by insightful and heartfelt reflections. She shares dishes she grew up with, like her mom's classic roasted chicken with barbecue sauce, the Baked Ziti that she wishes she grew up with (she had to experience it first in a restaurant--her mom refused to make it!), her dad's steamed pork and rice dumplings, as well as the recipe for broccoli that encouraged her daughter to embrace and devour this divisive vegetable. You'll find two ways to make spaghetti and meatballs--Godfather-style and Goodfellas-style--as well as luscious desserts like a Blueberry Crumble inspired by the version her mom made during blueberry season every summer. Alex's passion for food and heritage sparkles in this deliciously poignant tribute to the food that defines a family.
Book
Recipes for Thought
For a significant part of the early modern period, England was the most active site of recipe publication in Europe and the only country in which recipes were explicitly addressed to housewives.Recipes for Thoughtanalyzes, for the first time, the full range of English manuscript and printed recipe collections produced over the course of two centuries.
Recipes reveal much more than the history of puddings and pies: they expose the unexpectedly therapeutic, literate, and experimental culture of the English kitchen. Wendy Wall explores ways that recipe writing-like poetry and artisanal culture-wrestled with the physical and metaphysical puzzles at the center of both traditional humanistic and emerging \"scientific\" cultures. Drawing on the works of Shakespeare, Spenser, Jonson, and others to interpret a reputedly \"unlearned\" form of literature, she demonstrates that people from across the social spectrum concocted poetic exercises of wit, experimented with unusual and sometimes edible forms of literacy, and tested theories of knowledge as they wrote about healing and baking. Recipe exchange, we discover, invited early modern housewives to contemplate the complex components of being a Renaissance \"maker\" and thus to reflect on lofty concepts such as figuration, natural philosophy, national identity, status, mortality, memory, epistemology, truth-telling, and matter itself. Kitchen work, recipes tell us, engaged vital creative and intellectual labors.
eBook
The British table : a new look at the traditional cooking of England, Scotland, and Wales
The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like fish pie, braised brisket with pickled walnuts, and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus-delicious reminders of the depth and breadth of Britain's culinary heritage. The book blends these tradition-based reinventions by some of the finest chefs in England, Scotland, and Wales with forgotten dishes of the past worthy of rediscovery. -- Amazon.com.
Book
Rum & red peppers : 80 Caribbean, Armenian, Middle Eastern & Mediterranean recipes
\"Rum & red peppers features simple recipes that reflect the traditional cuisines and rich cultural diversity o Trinidad and Tobago, the Caribbean, Armenia, the Middle East and the Mediterranean\"--Page 3.
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The Edible South
InThe Edible South, Marcie Cohen Ferris presents food as a new way to chronicle the American South's larger history. Ferris tells a richly illustrated story of southern food and the struggles of whites, blacks, Native Americans, and other people of the region to control the nourishment of their bodies and minds, livelihoods, lands, and citizenship. The experience of food serves as an evocative lens onto colonial settlements and antebellum plantations, New South cities and Civil Rights-era lunch counters, chronic hunger and agricultural reform, counterculture communes and iconic restaurants as Ferris reveals how food--as cuisine and as commodity--has expressed and shaped southern identity to the present day.The region in which European settlers were greeted with unimaginable natural abundance was simultaneously the place where enslaved Africans vigilantly preserved cultural memory in cuisine and Native Americans held tight to kinship and food traditions despite mass expulsions. Southern food, Ferris argues, is intimately connected to the politics of power. The contradiction between the realities of fulsomeness and deprivation, privilege and poverty, in southern history resonates in the region's food traditions, both beloved and maligned.
eBook
A change of appetite : where healthy meets delicious
Influenced by dietary trends popularized by Michael Pollan, Mark Bittman, and others, Sunday Telegraph columnist Diana Henry decided to change her eating habits. This cookbook summarizes her new approach to healthy eating and includes recipes meant to maximize pleasure while minimizing meats, saturated fats, and refined carbs, often inspired by food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia.
Book
Falafel Nation
When people discuss food in Israel, their debates ask politically charged questions: Who has the right to falafel? Whose hummus is better? But Yael Raviv'sFalafel Nationmoves beyond the simply territorial to divulge the role food plays in the Jewish nation. She ponders the power struggles, moral dilemmas, and religious and ideological affiliations of the different ethnic groups that make up the \"Jewish State\" and how they relate to the gastronomy of the region. How do we interpret the recent upsurge in the Israeli culinary scene-the transition from ideological asceticism to the current deluge of fine restaurants, gourmet stores, and related publications and media?
Focusing on the period between the 1905 immigration wave and the Six-Day War in 1967, Raviv explores foodways from the field, factory, market, and kitchen to the table. She incorporates the role of women, ethnic groups, and different generations into the story of Zionism and offers new assertions from a secular-foodie perspective on the relationship between Jewish religion and Jewish nationalism. A study of the changes in food practices and in attitudes toward food and cooking,Falafel Nationexplains how the change in the relationship between Israelis and their food mirrors the search for a definition of modern Jewish nationalism.
eBook
The Jemima Code
Winner, James Beard Foundation Book Award, 2016 Art of
Eating Prize, 2015 BCALA Outstanding Contribution to Publishing
Citation, Black Caucus of the American Library Association,
2016
Women of African descent have contributed to America's food
culture for centuries, but their rich and varied involvement is
still overshadowed by the demeaning stereotype of an illiterate
\"Aunt Jemima\" who cooked mostly by natural instinct. To discover
the true role of black women in the creation of American, and
especially southern, cuisine, Toni Tipton-Martin has spent years
amassing one of the world's largest private collections of
cookbooks published by African American authors, looking for
evidence of their impact on American food, families, and
communities and for ways we might use that knowledge to inspire
community wellness of every kind.
The Jemima Code presents more than 150 black cookbooks
that range from a rare 1827 house servant's manual, the first book
published by an African American in the trade, to modern classics
by authors such as Edna Lewis and Vertamae Grosvenor. The books are
arranged chronologically and illustrated with photos of their
covers; many also display selected interior pages, including
recipes. Tipton-Martin provides notes on the authors and their
contributions and the significance of each book, while her chapter
introductions summarize the cultural history reflected in the books
that follow. These cookbooks offer firsthand evidence that African
Americans cooked creative masterpieces from meager provisions,
educated young chefs, operated food businesses, and nourished the
African American community through the long struggle for human
rights. The Jemima Code transforms America's most maligned
kitchen servant into an inspirational and powerful model of
culinary wisdom and cultural authority.
eBook