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Books > Health, Home & Family > Cookery / food & drink etc > General
Almost any deep-fried or oven-baked dish can be made in an air
fryer. Preparing your favourite keto dishes in record time with
little clean-up has never been easier. Maria shows you how to do it
all seamlessly, step by step. She gives you her best tips and
tricks for success on the keto diet and offers up a wide variety of
delicious dishes, from air fryer classics like onion rings and
chicken wings to unexpected additions like cookies and even
omelettes. Keto Air Fryer will help you make quick and delicious
meals, save time in the kitchen, and enjoy life!
According to tailgating enthusiast Taylor Mathis, ""You'll
understand why a game day in the South is unlike any other"" when
you read this cookbook. Mathis traveled across twelve states to
document the favorite foods and game-day traditions embraced by
thousands of fans at colleges and universities throughout the
football-crazy South. Featuring 110 vibrant recipes inspired by
Mathis's tailgating tours, The Southern Tailgating Cookbook is
chock-full of southern football culture, colorful photographs of
irresistible dishes from simple to extravagant, and essential
preparation instructions. Recipes cover a full day of dishes, with
meals for every taste. From Chicken-Sweet Potato Kabobs to Zesty
Arugula and Kale Salad to Deep-Fried Cookie Dough, there is
something for every fan. Mathis also serves up day-before
checklists, advice on packing for a tailgate, food safety
information, and much more. His entertaining rundowns on unique
southern football traditions--from fans' game-day attire and hand
signals to the music of the marching bands--are sure to lift both
seasoned and novice tailgaters to greater heights of tailgate
pleasure. |According to tailgating enthusiast Taylor Mathis,
""You'll understand why a game day in the South is unlike any
other"" when you read this cookbook. Mathis traveled across twelve
states to document the favorite foods and game-day traditions
embraced by thousands of fans at colleges and universities
throughout the football-crazy South. Featuring 110 vibrant recipes
inspired by Mathis's tailgating tours, The Southern Tailgating
Cookbook is chock-full of southern football culture, colorful
photographs of irresistible dishes from simple to extravagant, and
essential preparation instructions.
This book explores food from a philosophical perspective, bringing
together sixteen leading philosophers to consider the most basic
questions about food: What is it exactly? What should we eat? How
do we know it is safe? How should food be distributed? What is good
food? David M. Kaplan's erudite and informative introduction
grounds the discussion, showing how philosophers since Plato have
taken up questions about food, diet, agriculture, and animals.
However, until recently, few have considered food a standard
subject for serious philosophical debate. Each of the essays in
this book brings in-depth analysis to many contemporary debates in
food studies - Slow Food, sustainability, food safety, and politics
- and addresses such issues as "happy meat", aquaculture, veganism,
and table manners. The result is an extraordinary resource that
guides readers to think more clearly and responsibly about what we
consume and how we provide for ourselves, and illuminates the
reasons why we act as we do.
Food is magical, not just because of the amazing tastes, flavours
and aromas but also for the magical properties it holds. The magic
starts with the choice of food to use, be added in whilst you are
preparing and cooking then the magic unfolds as people enjoy your
food. Dishes can be created for specific intents, moon phases, and
rituals, to celebrate sabbats or just to bring the magic into your
family meal. Many food ingredients can also be used very
successfully in magical workings in the form of offerings, medicine
pouches, witches bottles and poppets. Let's work magic into your
cooking...
Frederick Opie's culinary history is an insightful portrait of the
social and religious relationship between people of African descent
and their cuisine. Beginning with the Atlantic slave trade and
concluding with the Black Power movement of the 1960s and 1970s,
Opie composes a global history of African American foodways and the
concept of soul itself, revealing soul food to be an amalgamation
of West and Central African social and cultural influences as well
as the adaptations blacks made to the conditions of slavery and
freedom in the Americas.
Soul is the style of rural folk culture, embodying the essence
of suffering, endurance, and survival. Soul food comprises dishes
made from simple, inexpensive ingredients that remind black folk of
their rural roots. Sampling from travel accounts, periodicals,
government reports on food and diet, and interviews with more than
thirty people born before 1945, Opie reconstructs an interrelated
history of Moorish influence on the Iberian Peninsula, the African
slave trade, slavery in the Americas, the emergence of Jim Crow,
the Great migration, the Great Depression, and the Civil Rights and
Black Power movements. His grassroots approach reveals the global
origins of soul food, the forces that shaped its development, and
the distinctive cultural collaborations that occurred among
Africans, Asians, Europeans, and Americans throughout history.
"Hog and Hominy" traces the class- and race-inflected attitudes
toward black folk's food in the African diaspora as it evolved in
Brazil, the Caribbean, the American South, and such northern cities
as Chicago and New York, mapping the complex cultural identity of
African Americans as it developedthrough eating habits over
hundreds of years.
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