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Author : Jenny Breen, Susan Thurston
Publisher : U of Minnesota Press
ISBN 13 : 1452921245
Total Pages : 213 pages
Book Rating : 4.4/5 (529 download)
Download or read book Cooking Up the Good Life written by Jenny Breen, Susan Thurston and published by U of Minnesota Press. This book was released on 2011 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Suzanne I. Barchers
Publisher : Bloomsbury Publishing USA
ISBN 13 : 0313079307
Total Pages : 254 pages
Book Rating : 4.3/5 (13 download)
Download or read book Cooking Up World History written by Suzanne I. Barchers and published by Bloomsbury Publishing USA. This book was released on 1994-02-15 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt: Take students on a culinary trip around the world and introduce them to other cultures through the recipes, research, readings, and related media offered in this tasty resource. More than 20 countries and regions frequently studied in elementary and middle schools are represented. Each chapter has a brief introduction that describes the cookery of a culture, five to six recipes that provide a complete meal, research questions that connect the culture and food to history, and an annotated bibliography of reading resources and media. Great for social studies and for multicultural extensions. Grades K-6.
Author : Cathy K. Kaufman
Publisher : Greenwood
ISBN 13 : 9780313332043
Total Pages : 0 pages
Book Rating : 4.3/5 (32 download)
Download or read book Cooking in Ancient Civilizations written by Cathy K. Kaufman and published by Greenwood. This book was released on 2006-08-30 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeks—is a stupendous resource for middle and high school students and other interested cooks learning history. Besides the Romans and the Greeks, the ancients left behind few recipes, and so the author has meticulously researched what food knowledge is available from written sources, such as Petronius's The Satyricon, and archaeology to approximate the everyday and special cuisine of the ancients. This detective work and reconstruction result in a wealth of successful recipes that will bring cooks as close as possible to the foods that likely would have been eaten and prepared. This cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeks—is a stupendous resource for middle and high school students and other interested cooks. Besides the Romans and the Greeks, the ancients left behind few recipes, and so the author has meticulously researched what food knowledge is available from written sources, such as Petronius's The Satyricon, and archaeology to approximate the everyday and special cuisine of the ancients. This detective work and reconstruction result in a wealth of successful recipes that will bring cooks as close as possible to the foods that likely would have been eaten and prepared. Each group is covered in a chapter that begins with a narrative overview of the environment and resources, cuisine and social class, and a note on sources. Bulleted lists on major foodstuffs, cuisine and preparation, and dining habits follow to quickly familiarize readers with the basics. The recipes are then organized by type of food. A multitude of period food trivia as well as sample menus for different meals, social classes, and occasions complement the 207 recipes.
Author : Rachel Hofstetter
Publisher : Penguin
ISBN 13 : 1101596910
Total Pages : 242 pages
Book Rating : 4.1/5 (15 download)
Download or read book Cooking Up a Business written by Rachel Hofstetter and published by Penguin. This book was released on 2013-12-03 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Stories and advice for creating a business out of the food you love. Do you have a passion for delicious food and want to create your own business out of it, but have no idea where to start? Cooking Up a Business is essential reading for aspiring entrepreneurs and gives you a real-world, up-close-and-personal preview of the exciting journey. Through profiles and interviews with nationally known food entrepreneurs from Popchips, Vosges Haut-Chocolat, Hint Water, Mary’s Gone Crackers, Love Grown Foods, Kopali Organics, Tasty, Evol, Justin’s Nut Butters, Cameron Hughes Wine, and more, you will gain applicable, practical guidance that teaches you how to succeed today: • How to create a national brand—with no connections or experience • The secret to getting meetings with grocery store buyers • The number one thing you need to know about food safety regulations • Why a grassroots budget might actually help you succeed • Specific advice for gluten-free, organic, wine, and beverage companies • What every entrepreneur wishes someone had told them at the beginning • Why doing what you love is always a good idea
Author : Michael W. Twitty
Publisher : HarperCollins
ISBN 13 : 0062876570
Total Pages : 505 pages
Book Rating : 4.0/5 (628 download)
Download or read book The Cooking Gene written by Michael W. Twitty and published by HarperCollins. This book was released on 2018-07-31 with total page 505 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
Author : Sarah Lohman
Publisher : Simon and Schuster
ISBN 13 : 1476753954
Total Pages : 304 pages
Book Rating : 4.4/5 (767 download)
Download or read book Eight Flavors written by Sarah Lohman and published by Simon and Schuster. This book was released on 2016-12-06 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
Author : Rachel Laudan
Publisher : Univ of California Press
ISBN 13 : 0520286316
Total Pages : 488 pages
Book Rating : 4.5/5 (22 download)
Download or read book Cuisine and Empire written by Rachel Laudan and published by Univ of California Press. This book was released on 2015-04-03 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
Author : Mrs. S. R. Dull
Publisher :
ISBN 13 :
Total Pages : 366 pages
Book Rating : 4.E/5 ( download)
Download or read book Southern Cooking written by Mrs. S. R. Dull and published by . This book was released on 1928 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 370 pages
Book Rating : 4.A/5 ( download)
Download or read book The Home Cook Book written by and published by . This book was released on 1876 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Sam Stern
Publisher :
ISBN 13 : 9781406352979
Total Pages : 0 pages
Book Rating : 4.3/5 (529 download)
Download or read book Cooking Up a Storm written by Sam Stern and published by . This book was released on 2014 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sam Stern shares dozens of his favourite recipes for all occasions. It is especially geared toward teen readers and is bursting with over 120 healthy, tasty and simple recipes and food ideas.
Author : Anya von Bremzen
Publisher : Crown
ISBN 13 : 0307886832
Total Pages : 370 pages
Book Rating : 4.3/5 (78 download)
Download or read book Mastering the Art of Soviet Cooking written by Anya von Bremzen and published by Crown. This book was released on 2013-09-17 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: A James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of feasts, famines, and three generations “Delicious . . . A banquet of anecdote that brings history to life with intimacy, candor, and glorious color.”—NPR’s All Things Considered Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen. She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens, longed for a taste of the mythical West. It was a life by turns absurd, naively joyous, and melancholy—and ultimately intolerable to her anti-Soviet mother, Larisa. When Anya was ten, she and Larisa fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return. Now Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble kolbasa transports her back to her scarlet-blazed socialist past. To bring that past to life, Anya and her mother decide to eat and cook their way through every decade of the Soviet experience. Through these meals, and through the tales of three generations of her family, Anya tells the intimate yet epic story of life in the USSR. Wildly inventive and slyly witty, Mastering the Art of Soviet Cooking is that rare book that stirs our souls and our senses. ONE OF THE BEST BOOKS OF THE YEAR: The Christian Science Monitor, Publishers Weekly
Author : Michael Pollan
Publisher : Penguin
ISBN 13 : 0143125338
Total Pages : 481 pages
Book Rating : 4.1/5 (431 download)
Download or read book Cooked written by Michael Pollan and published by Penguin. This book was released on 2014-04-29 with total page 481 pages. Available in PDF, EPUB and Kindle. Book excerpt: Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, How to Change Your Mind, and This is Your Mind on Plants explores the previously uncharted territory of his own kitchen in Cooked. "Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating account of how to do it right. . . . A delightful chronicle of the education of a cook who steps back frequently to extol the scientific and philosophical basis of this deeply satisfying human activity." —Kirkus (starred review) Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love. In Cooked, Pollan discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.
Author : Ken Albala
Publisher :
ISBN 13 : 9789798400636
Total Pages : 0 pages
Book Rating : 4.4/5 (6 download)
Download or read book Cooking in Europe, 1250 - 1650 written by Ken Albala and published by . This book was released on 2006 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides recipes and other information about cooking in Europe 1250-1650.
Author : D. Watkins
Publisher : Grand Central Publishing
ISBN 13 : 1455588644
Total Pages : 254 pages
Book Rating : 4.4/5 (555 download)
Download or read book The Cook Up written by D. Watkins and published by Grand Central Publishing. This book was released on 2016-05-03 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reminiscent of the classic Random Family and The Short and Tragic Life of Robert Peace, but told by the man who lived it, The Cook Up is a riveting look inside the Baltimore drug trade portrayed in The Wire and an incredible story of redemption. The smartest kid on his block in East Baltimore, D. was certain he would escape the life of drugs, decadence, and violence that had surrounded him since birth. But when his brother Devin is shot-only days after D. receives notice that he's been accepted into Georgetown University-the plans for his life are exploded, and he takes up the mantel of his brother's crack empire. D. succeeds in cultivating the family business, but when he meets a woman unlike any he's known before, his priorities are once more put into question. Equally terrifying and hilarious, inspiring and heartbreaking, D.'s story offers a rare glimpse into the mentality of a person who has escaped many hells.
Author : Irma S. Rombauer
Publisher : Simon and Schuster
ISBN 13 : 0026045702
Total Pages : 896 pages
Book Rating : 4.0/5 (26 download)
Download or read book Joy of Cooking written by Irma S. Rombauer and published by Simon and Schuster. This book was released on 1975 with total page 896 pages. Available in PDF, EPUB and Kindle. Book excerpt: An illustrated cooking book with hundreds of recipes.
Author : Marcelle Bienvenu
Publisher : Chronicle Books
ISBN 13 : 9781452144009
Total Pages : 0 pages
Book Rating : 4.1/5 (44 download)
Download or read book Cooking Up A Storm written by Marcelle Bienvenu and published by Chronicle Books. This book was released on 2015-08-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: After Hurricane Katrina tore through New Orleans in 2005, Cooking Up a Storm was published to tell the story—recipe by recipe—of one of the great food cities of the world and the determination of its citizens to preserve and safeguard their culinary legacy. Ten years later, the city is back in business and this hardcover edition of the original cookbook is here to celebrate the community's rebirth by reminding us of the great recipes that belong only to the city of New Orleans, but are beloved by us all.
Author : Kenneth F. Kiple
Publisher : Cambridge University Press
ISBN 13 : 9780521402149
Total Pages : 1180 pages
Book Rating : 4.4/5 (21 download)
Download or read book The Cambridge World History of Food written by Kenneth F. Kiple and published by Cambridge University Press. This book was released on 2000 with total page 1180 pages. Available in PDF, EPUB and Kindle. Book excerpt: A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.
