Quit your bitching-they've heard you already! You read Skinny Bitch and it totally rocked your world. Now you want to know, What can I cook that's good for me, but doesn't taste like crap?" Well, lucky for you, the Bitches are on the case. Self-proclaimed pigs, Rory and Kim understand all too well: Life without lasagna isn't a life worth living chocolate cake is vital to our survival and no one can live without mac'n cheese-no one. So can you keep to your SB standards and eat like a whale? Shit yeah, bitches. To prove it, Rory and Kim came up with some kick-ass recipes for every craving there is: Bitchin' Breakfasts PMS (Pissy Mood Snacks) Sassy Soups and Stews Grown-up Appetizers Comfort Cookin' Hearty Ass Sandwiches Happy Endings (Desserts) And a ton more! They are all so good (and easy to make) you're gonna freak out. Seriously. What are you waiting for? Get your skinny ass in the kitchen!

'Magnificent' Anthony Bourdain A sharply crafted and unflinchingly honest memoir. This is a rollicking, passionate story of food, purpose and family. Blood, Bones & Butter follows the chef Gabrielle Hamilton's extraordinary journey through the places she has inhabited over the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; and the kitchen of her beloved Italian mother-in-law, who serves as the link between Hamilton's idyllic past and her own future family. 'Evocative...dazzling...beautifully written' New York Times Perfect for fans of Salt, Fat, Acid, Heat.

'If you loved Under the Tuscan Sun, you'll love this' Red Magazine Every week on a Thursday evening, a group of four rural Italian women gather in an old stone house in the hills above Italy's Orvieto. There - along with their friend, Marlena - they cook together, sit down to a beautiful supper, drink their beloved local wines, and talk. Surrounded by candle light, good food and friendship, the four women tell Marlena their evocative life stories, and of cherished ingredients and recipes whose secrets have been passed down through generations.

'As with the commander of an army, or the leader of any enterprise, so it is with the mistress of a house.' A founding text of Victorian middle-class identity, Household Management is today one of the great unread classics. Over a thousand pages long, and written when its author was only 22, it offered highly authoritative advice on subjects as diverse as fashion, child-care, animal husbandry, poisons, and the management of servants. To the modern reader expecting stuffy moralizing and watery vegetables, Beeton's book is a revelation: it ranges widely across the foods of Europe and beyond, actively embracing new food stuffs and techniques, mixing domestic advice with discussions of science, religion, class, industrialism and gender roles. Alternately fashionable and frugal, anxious and blusteringly self-confident, Household Management highlights the concerns of the ever-expanding Victorian middle-class at a key moment in its history. The abridged edition does justice to its high status as a cookery book, while also suggesting ways of approaching this massive, hybrid text as a significant document of social and cultural history. ABOUT THE SERIES: For over 100 years Oxford World's Classics has made available the widest range of literature from around the globe. Each affordable volume reflects Oxford's commitment to scholarship, providing the most accurate text plus a wealth of other valuable features, including expert introductions by leading authorities, helpful notes to clarify the text, up-to-date bibliographies for further study, and much more.

Easy and Healthy Japanese Food for the American Kitchen combines easy-to-use cooking techniques with traditional Japanese cuisine. Author Keiko Aoki balances the delicate Japanese flavor and difficulty with ingredients and equipment found in the average American kitchen. A sure to please cookbook for all enthusiasts of Japanese food, as well as those looking to prepare healthier meals for their families. These quick-to-prepare recipes are designed to accommodate the hectic and busy lifestyles most Americans endure. Entree recipes featuring beef, chicken, pork, seafood, vegetables, tofu, sushi, and dessert selections. Each recipe is accompanied with a four color photograph. Resources include shopping lists, substitutable ingredients, cooking tips, product websites, and index.

A detailed approach to providing service in restaurants and foodservice operations

Service starts when a customer walks into a restaurant and doesn't end until he or she walks out. Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through a successful, completely enjoyable dining experience.
Packed with checklists, objectives, key terms, and chapter summaries and reviews, this Second Edition features a new chapter on bar and beverage service that includes coverage of specialty coffees as well as insightful cocktail and wine service advice for better serving and recommending alcoholic and nonalcoholic beverages to guests. Other valuable features of this revised edition include:
* A new chapter on classic service styles, including the techniques of French, Russian, American, English, and Chinese dining
* A new chapter on table etiquette that contains a historical perspective as well as thorough coverage of etiquette rules concerning special foods and various cultures, such as European, Chinese, Indian, and Middle Eastern dining
* Customer Service and Foodservice Security boxes that identify tips and best practices for handling customer and security issues
* A new appendix covering the duties of service workers that explains the responsibilities of the frontline staff, including the host, server, bus person, and bar server

A wildly hilarious and irreverent memoir of a globe-trotting life lived meal-to-meal by one of our most influential and respected food critics As the son of a diplomat growing up in places like Hong Kong, Taiwan, and Japan, Adam Platt didn't have the chance to become a picky eater. Living, traveling, and eating in some of the most far-flung locations around the world, he developed an eclectic palate and a nuanced understanding of cultures and cuisines that led to some revelations which would prove important in his future career as a food critic. In Tokyo, for instance--"a kind of paradise for nose-to-tail cooking"--he learned that "if you're interested in telling a story, a hair-raisingly bad meal is much better than a good one." From dim sum in Hong Kong to giant platters of Peking duck in Beijing, fresh-baked croissants in Paris and pierogi on the snowy streets of Moscow, Platt takes us around the world, re-tracing the steps of a unique, and lifelong, culinary education. Providing a glimpse into a life that has intertwined food and travel in exciting and unexpected ways, The Book of Eating is a delightful and sumptuous trip that is also the culinary coming-of-age of a voracious eater and his eventual ascension to become, as he puts it, "a professional glutton."

Looking for a great idea for date night or to entertain friends? Why not cue up Casablanca with some French 75s and a Moroccan-themed spread? Turner Classic Movies: Movie Night Menus spotlights thirty crowd-pleasing films from the 1930s through the '80s, paired with signatures drinks and dishes that appear in, or are inspired by, each film's setting and stars. Filled with entertaining tips and background on each film, dish, and cocktail, the book offers a unique culinary tour of movie history, including menus inspired by The Thin Man, The Philadelphia Story, Sunset Boulevard, Some Like It Hot, American Graffiti, Moonstruck , and many more. Fully illustrated with luscious food photography and evocative film stills, Movie Night Menus provides the perfect accompaniments and conversation pieces to round out a fun-filled evening.

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.

More Vegan. More Vengeance. More Fizzle.Ten years ago a young Brooklyn chef was making a name for herself by dishing up amazing vegan meals,no fuss, no b.s., just easy, cheap, delicious food. Several books later, the punk rock priestess of all things tasty and animal-free returns to her roots,and we're not just talking tubers. The book that started it all is back, with new recipes, ways to make those awesome favourites even awesomer, more in-the-kitchen tips with Fizzle,and full-colour photos of those amazing dishes throughout.

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.

Back by popular demand, the Ripe Deli team has put together a third helping of delicious recipes, following the success of their first two cookbooks. This all-new collection of recipes celebrates 15 years of business for Ripe Deli and includes all-time favourites as well as exciting new dishes. Arranged by season, recipes vary from fast, fresh food for busy mid-week dinners to pleasantly challenging dishes for home cooks who want to push themselves. From salads and vegan dishes to curries and baking, A Third Helping is filled with 150 recipes to soothe, comfort, and feed the soul.

The Pantheon in Rome is one of the grand architectural statements of all ages. This richly illustrated book isolates the reasons for its extraordinary impact on Western architecture, discussing the Pantheon as a building in its time but also as a building for all time.

Mr. MacDonald traces the history of the structure since its completion and examines its progeny--domed rotundas with temple-fronted porches built from the second century to the twentieth--relating them to the original. He analyzes the Pantheon's design and the details of its technology and construction, and explores the meaning of the building on the basis of ancient texts, formal symbolism, and architectural analogy. He sees the immense unobstructed interior, with its disk of light that marks the sun's passage through the day, as an architectural metaphor for the ecumenical pretensions of the Roman Empire.

Past discussions of the Pantheon have tended to center on design and structure. These are but the starting point for Mr. MacDonald, who goes on to show why it ranks--along with Cheops's pyramid, the Parthenon, Wren's churches, Mansard's palaces-as an architectural archetype.

The all-new, completely revised third appearance of the global restaurant guidebook that has sold more than 200,000 copies

Forget the restaurant guides with entries chosen by a panel of 'experts'. This 1,184-page guide is by the real specialists, featuring over 7,000 recommendations for more than 4,500 restaurants in more than 70 countries from more than 650 of the world's best chefs, including: Jason Atherton, Shannon Bennett, Helena Rizzo, Stephen Harris, Yotam Ottolenghi, Yoshihiro Narisawa, and hundreds more. And, with a new international slate of editors, this third version is more comprehensive than ever.