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Books > Health, Home & Family > Cookery / food & drink etc > General
Seasoned Socialism considers the relationship between gender and
food in late Soviet daily life. Political and economic conditions
heavily influenced Soviet life and foodways during this period and
an exploration of Soviet women's central role in the daily
sustenance for their families as well as the obstacles they faced
on this quest offers new insights into intergenerational and
inter-gender power dynamics of that time. Food, both in its quality
and quantity, was a powerful tool in the Soviet Union. This
collection features work by scholars in an array of fields
including cultural studies, literary studies, sociology, history,
and food studies, and the work gathered here explores the
intersection of gender, food, and culture in the post-1960s Soviet
context. From personal cookbooks to gulag survival strategies,
Seasoned Socialism considers gender construction and performance
across a wide array of primary sources, including poetry, fiction,
film, women's journals, oral histories, and interviews. This
collection provides fresh insight into how the Soviet government
sought to influence both what citizens ate and how they thought
about food.
From curries to creamy pina coladas, a delectable global history of
the many culinary incarnations of the coconut. The flavor and image
of the coconut are universally recognizable, conjuring up sweet,
exotic pleasures. Called the "Swiss army knife" of the plant world,
the versatile coconut can be an essential ingredient in savory
curries, or a sacred element in Hindu rituals or Polynesian kava
ceremonies. Coconut's culinary credentials extend far beyond a
sprinkling on a fabulous layer cake or cream pie to include
products such as coconut vinegar, coconut sugar, coconut flour, and
coconut oil. Complete with recipes, this book explores the global
history of coconut from its ancient origins to its recent elevation
to super-food status.
This gorgeously illustrated volume began as notes on the collection
of cookbooks and culinary images gathered by renowned cookbook
author Anne Willan and her husband Mark Cherniavsky. From the
spiced sauces of medieval times to the massive roasts and ragouts
of Louis XIV's court to elegant eighteenth-century chilled
desserts, "The Cookbook Library" draws from renowned cookbook
author Anne Willan's and her husband Mark Cherniavsky's antiquarian
cookbook library to guide readers through four centuries of
European and early American cuisine. As the authors taste their way
through the centuries, describing how each cookbook reflects its
time, Willan illuminates culinary crosscurrents among the cuisines
of England, France, Italy, Germany, and Spain. A deeply personal
labor of love, "The Cookbook Library" traces the history of the
recipe and includes some of their favorites.
Biotech companies are racing to alter the genetic building blocks of the world's food. In the United States, the primary venue for this quiet revolution, the acreage of genetically modified crops has soared from zero to 70 million acres since 1996. More than half of America's processed grocery products-from cornflakes to granola bars to diet drinks-contain gene-altered ingredients. But the U.S., unlike Europe and other democratic nations, does not require labeling of modified food. Dinner at the New Gene Café expertly lays out the battle lines of the impending collision between a powerful but unproved technology and a gathering resistance from people worried about the safety of genetic change.
Easy, thrifty, delicious food with a hefty glug of humour. If
you're a young(ish) person who wants to expand their kitchen
repertoire beyond pesto-pasta and beans on toast, then you're in
luck. Do Yourself a Flavour is full of ways to take your cooking to
the next level. Brimming with over 75 recipes, plus tips and tricks
for turning leftovers into fabulous meals in their own right,
you'll be covered for all situations, from those quick
fridge-to-face moments, through to making a delicious dinner to
feed your plant-based pals and raging carnivores alike. Including
dishes such as Puff Pastry Pizza Florentine; Sweet Potato, Spinach
& Chickpea Curry; Mushroom, Ale & Lentil Pie, and Sausage,
Squatternut Bosch & Red Onion Traybake, you'll find
din-spiration that doesn't require a riot of expensive or bizarre
ingredients, utilises the culinary skills you already have, and
won't ask you to go and buy more equipment for your (probably)
shared, cramped kitchen. Fliss Freeborn is Fortnum and Mason's
Cookery Writer of the Year 2023
Streamline and simplify your holiday season with this comprehensive
guide filled with quick tips, easy hacks, and fun DIY project
ideas-all designed for the most wonderful time of the year! While
the holidays are a joyous time to spend with family and friends, we
all know they can quickly become a hassle if you're not prepared.
Holiday Hacks gives you expert tips and pointers to celebrate in
style-while getting the presents wrapped and sorted, the food
beautifully prepared, and the decorations on point-all with a
minimum of stress! Holiday Hacks includes over 600 handy tips for
everything holiday-related-from how to fill your house with a
festive cinnamon scent, to soothing those holiday headaches, to an
easy and delicious hot chocolate hack using Nutella and milk.
There's even advice about ornament storage-egg cartons are a great
way to keep your small and delicate ornaments safe in their yearly
hibernation-so you'll be ready to go when the holidays roll around
again next year!
A History of Cookbooks provides a sweeping literary and historical
overview of the cookbook genre, exploring its development as a part
of food culture beginning in the Late Middle Ages. Studying
cookbooks from various Western cultures and languages, Henry
Notaker traces the transformation of recipes from brief notes with
ingredients into detailed recipes with a specific structure,
grammar, and vocabulary. In addition, he reveals that cookbooks go
far beyond offering recipes: they tell us a great deal about
nutrition, morals, manners, history, and menus while often
providing entertaining reflections and commentaries. This
innovative book demonstrates that cookbooks represent an
interesting and important branch of nonfiction literature.
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How To Eat
(Paperback)
Mark Bittman, David L. Katz
1
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R451
R408
Discovery Miles 4 080
Save R43 (10%)
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Ships in 9 - 17 working days
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What is the 'best' diet? Do I need to choose between low fat and
low carb? Should I give up gluten, dairy, or meat? Two bestselling
experts provide the answers to your most burning food and diet
questions in this informative, accessible book that will transform
your health. Bittman and Katz cut through all the noise about what
to eat with clear, science-based facts, in an easy-to-digest
Q&A format, covering everything from basic nutrients to
superfoods to fad diets. They answer questions like: What is a
calorie, and are all calories the same? Is there an ideal weight?
Should I follow a Mediterranean, Paleo, or vegan diet? Is breakfast
really the most important meal of the day? Can intermittent fasting
help me to lose weight? Could an anti-inflammatory diet improve my
health? What is a flexitarian? Filtering the science of nutrition
through a lens of common sense and clarity, How To Eat provides
real answers on how to achieve good health, longevity, and
vitality.
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Hip Hops
(Hardcover)
Christoph Keller
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R371
R347
Discovery Miles 3 470
Save R24 (6%)
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Ships in 10 - 15 working days
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Japanese cuisine is renowned for the beauty of its presentation.
Among the key elements in this presentation style are mukimono--the
decorative garnishes and carvings that add the final flourish to a
dish. It might be a carrot round in the shape of a plum blossom. Or
a scattering of cherry blossoms plucked from a radish. Perhaps a
swallow, a butterfly, a ginkgo leaf or a cluster of pine needles.
Whatever the motif, it will have been created to delight the eye
and the palate with its shape, color, and taste.
In The Decorative Art of Japanese Food Carving, internationally
acclaimed chef Hiroshi Nagashima offers 60 edible garnishes and
food carvings for home, party or professional use. Some are
designed to be set on top of the food. Others are fashioned to hold
the food--and sometimes, they simply are the food.
Each is introduced in full color, with easy-to-follow,
step-by-step instructions, sample food arrangements, further ideas
and secret, insider tips for successful presentation. Most are
simple enough for the amateur chef to master, although a few are
quite challenging and require much practice. Nagashima's
instructions rely on household utensils found in a typical American
kitchen--from knives to peelers to cookie cutters--and use
familiar, easily attainable ingredients.
The Decorative Art of Japanese Food Carving is more than a
practical handbook, however. It is also an inspiration book, filled
with creative suggestions and inventive ideas to enhance and
transform the way we cook.
'A must-read for anyone interested in food and the future' Yotam
Ottolenghi Based on ten years of surveying farming communities
around the world, top New York chef Dan Barber's The Third Plate
offers a radical new way of thinking about food that will heal the
land and taste incredible. The 'first plate' was a classic meal
centred on a large cut of meat with few vegetables. On the 'second
plate', championed by the farm-to-table movement, meat is
free-range and vegetables are locally sourced. It's better-tasting,
and better for the planet, but the second plate's architecture is
identical to that of the first. It, too, disrupts ecological
balances, causing soil depletion and nutrient loss - it just isn't
a sustainable way to farm or eat. The 'third plate' offers a
solution: an integrated system of vegetable, cereal and livestock
production that is fully supported - in fact, dictated - by what we
choose to cook for dinner. The Third Plate is where good farming
and good food intersect.
Put some love into your dog's diet!
In this book, founder of natural pet food brand Lily’s Kitchen and loving pet owner Henrietta Morrison serves up over 50 delicious and quick-to-prepare treat recipes that your canine companion will love. From everyday nourishing snacks for cold days and hot days to celebration recipes, including birthday cake and Christmas cookies, this lovely book has something for every occasion.
These unique and easy to follow recipes use wholesome and organic ingredients throughout, helping your dog stay happy and healthy. Inspired by her experience cooking for her border terrier Lily when she fell ill, Henrietta believes that our pets deserve to eat food made from fresh, natural ingredients that help them live full and active lives.
Like Henrietta's last bestselling pet cookbook, each recipe is accompanied by nutritional advice and tips, with special treats and snacks for young puppies and senior dogs. This charming book will set tails wagging and inspire many more lingering looks of love!
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