Home cooking is a multibillion-dollar industry that includes cookbooks, kitchen gadgets, high-end appliances, specialty ingredients, and more. Cooking-themed programming flourishes on television, inspiring a wide array of celebrity chef-branded goods even as self-described ""foodies"" seek authenticity by pickling, preserving, and canning foods in their own home kitchens. Despite this, claims that ""no one has time to cook anymore"" are common, lamenting the slow extinction of traditional American home cooking in the twenty-first century. In Look Who's Cooking: The Rhetoric of American Home Cooking Traditions in the Twenty-First Century, author Jennifer Rachel Dutch explores the death of home cooking, revealing how modern changes transformed cooking at home from an odious chore into a concept imbued with deep meanings associated with home, family, and community. Drawing on a wide array of texts-cookbooks, advertising, YouTube videos, and more-Dutch analyzes the many manifestations of traditional cooking in America today. She argues that what is missing from the discourse around home cooking is an understanding of skills and recipes as a form of folklore. Dutch's research reveals that home cooking is a powerful vessel that Americans fill with meaning because it represents both the continuity of the past and adaptability to the present. Home cooking is about much more than what is for dinner; it's about forging a connection to the past, displaying the self in the present, and leaving a lasting legacy for the future.

Go slow and have it all, with cooking that's affordable, healthy, comforting and convenient.

Slow Cooking is the perfect cookbook for nourishing friends and family with ease and style. Every recipe offers cooking methods for both slow cooker and stovetop or oven, so everyone can enjoy it. This style of cooking is designed to be 'set and forget', so it fits in around busy schedules.

Healthy and convenient don't always go together, but this is the best of both worlds. Help out the budget by braising cheaper cuts of meat to tender perfection, or use up a glut of veg in a warming winter soup. Double-up batches to make your money go further, and your week that much easier. Try a classic Beef burgundy or the Ultimate bolognese, plus a range of stews and curries, veg must-haves including two unstoppable dals, plus weekenders like a Duck and mushroom ragu or Persian lamb shanks.

Chapters include: soups, stews, casseroles, braises, weekend feasts and plenty of vegetable options.

You'll never be short of ideas to keep everyone healthy and well-fed, and you'll save a bit of precious time and money along the way too.

The spectacular culinary creations of modern cuisine are the stuff of countless articles and Instagram feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Soerensen and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Science and Cooking answers questions such as why we knead bread, what determines the temperature at which we cook a steak or the how much time our chocolate chip cookies should spend in the oven, through fascinating lessons ranging from the role of pressure and boiling points in pecan praline to that of microbes in your coffee. With beautiful full-colour illustrations and recipes, hands-on experiments, and engaging introductions from world-renowned chefs Ferran Adria and Jose Andres, Science and Cooking will change the way readers approach both subjects-in their kitchens and beyond.

Recipe for Disaster is a collection of stories and recipes-from a veritable who's who from the worlds of food, music, art, literature, activism, fashion, and pop culture-about finding comfort in food, surviving the unthinkable, and living to tell about both. Discover how getting dumped led to author Samantha Irby's Rejection Chicken. Comedian Sarah Silverman tells of the power of the humble Pinwheel cookie that got her through bouts of crippling childhood depression. Culinary legend Alice Waters reflects on how a perfectly dressed salad has carried her and her chosen family through loneliness and uncertainty. Here are forty recipes-some traditional, some unconventional-that commemorate the low points with the same culinary conviction with which we celebrate the highs. Part cookbook, part candid confessions, this book of good food for bad times reminds us that even the worst of days yield something worth sharing: a story, a banana dipped in chocolate, and the welcome reminder that we've all been there.

Nostalgie is Herman Lensing se sewende kookboek en volg op die uiters suksesvolle Huiskos/Home Cooking in 2021, wat vir ’n Gourmand-toekenning benoem is, en Dit Proe Soos Huis (Human & Rousseau), wat in 2019 verskyn het.

Herman se laaste boek in die trilogie vertel – in sy eie woorde – die storie van sy lewe tot op 36 jaar. Die eerste proe of geur van kos laat jou terugdink en verlang – dit bring Nostalgie. En om met kos ’n oorgang van die verlede na die hede te bring is vir Herman belangrik. Nostalgie is nes jy Herman se kombuis ken: Hy gebruik kos om mense te laat onthou en te verenig.

Nostalgie bevat meer as 80 resepte, van bykos tot hoofgeregte; van brood tot kos uit jou yskas; van kos van die kole af tot vleisgeregte, en van vakansiekoekies tot nageregte. Elke hoofstuk weerspieël Herman se liefde vir kos en vir mense, met staaltjies waarin jy jou kan verkneukel.

The question of what a manuscript cookery book is or can be is still far from settled. Based on detailed archival research, this book establishes a basic typology of manuscript cookery books, with a focus on the function they served in the life of their owners: memory aid, manual of practical instruction, book in its own right, and showpiece. The author also investigates the work situation of women through an analysis of the educational role of the manuscript cookery book and its function as a tool for the professional cook. It represents a substantial contribution towards closing gaps in knowledge and material relating to reading and writing in eighteenth-century Austria.

"Open-hearted and buoyant, the book weaves together her hands-on experiences in Europe and introduces us to a rich cast of people who make, sell and care about these traditions." -Jenny Linford, author of The Missing Ingredient In this delightful, full-color tour of France, England, and Italy, YouTube star Katie Quinn shares the stories and science behind everyone's fermented favorites-cheese, wine, and bread-along with classic recipes. Delicious staples of a great meal, bread, cheese, and wine develop their complex flavors through a process known as fermentation. Katie Quinn spent months as an apprentice with some of Europe's most acclaimed experts to study the art and science of fermentation. Visiting grain fields, vineyards, and dairies, Katie brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them. What will keep readers glued to the book like a suspense novel is Katie's personal journey as an expat discovering herself abroad; Katie's vulnerability will turn readers into fans, and they'll finish the book feeling like they're her best friends, trusted with her innermost revelations. In England, Katie becomes a cheesemonger at Neal's Yard Dairy, London's preeminent cheese shop-the beginning of a journey that takes her from a goat farm in rural Somerset to a nationwide search for innovating dairy gurus. In Italy, Katie offers an inside look at Italian winemaking with the Comellis at their family-owned vineyard in Northeast Italy and witnesses the diversity of vintners as she makes her way around Italy. In France, Katie meets the reigning queen of bread, Apollonia Poilane of Paris' famed Poilane Bakery, apprentices at boulangeries in Paris learning the ins and outs of sourdough, and travels the country to uncover the present and future of French bread. Part artisanal survey, part travelogue, and part cookbook, featuring watercolor illustrations and gorgeous photographs, Cheese, Wine, and Bread is an outstanding gastronomic tour for foodies, cooks, artisans, and armchair travelers alike.

Culinary historian Anne Willan "has melded her passions for culinary history, writing, and teaching into her fascinating new book" (Chicago Tribune) that traces the origins of American cooking through profiles of twelve influential women-from Hannah Woolley in the mid-1600s to Fannie Farmer, Julia Child, and Alice Waters-whose recipes and ideas changed the way we eat. Anne Willan, multi-award-winning culinary historian, cookbook writer, teacher, and founder of La Varenne Cooking School in Paris, explores the lives and work of women cookbook authors whose essential books have defined cooking over the past three hundred years. Beginning with the first published cookbook by Hannah Woolley in 1661 to the early colonial days to the transformative popular works by Fannie Farmer, Irma Rombauer, Julia Child, Edna Lewis, Marcella Hazan, and up to Alice Waters working today. Willan offers a brief biography of each influential woman, highlighting her key contributions, seminal books, and representative dishes. The book features fifty original recipes-as well as updated versions Willan has tested and modernized for the contemporary kitchen. Women in the Kitchen is an engaging narrative moves seamlessly moves through the centuries to help readers understand the ways cookbook authors inspire one another, that they in part owe their places in history to those who came before them, and how they forever change the culinary landscape. This "informative and inspiring book is a reminder that the love of delicious food and the care and preparation that goes into it can create a common bond" (Booklist).

This is the first study of historical attempts by anti-animal cruelty groups to prosecute those involved in the killing of animals for food using the Jewish method of slaughter (shechita). It details cases from Australia, Canada, England, Scotland, and the United States, many for the first time, in which animal welfare groups prosecuted those engaged in shechita as part of their attempts to introduce compulsory stunning of animals before slaughter. Despite claims to the contrary, this study offers clear evidence of underlying, unrelenting antisemitic motivations in the prosecutions, and highlights the ways in which a basic idea of innate Jewish cruelty was always juxtaposed with an overtly Christian ideal of humane treatment of animals across time and borders.

Based on deep analysis of Mass Observation wartime diaries, Food in Wartime Britain explores the food experience of the British middle classes in their own words throughout the course of the Second World War. It reveals that, while the food practices of the population were modified by rationing and food scarcity, social class and personal circumstances were key dimensions of the wartime food experience that demand to be taken into account in the historical narrative of the Home Front.

Einstein's cook was lucky. But you, too, can have a scientist in your kitchen: Robert L. Wolke.

Do you wish you understood the science of foods, but don't want to plow through dry technical books? What Einstein Told His Cook is like having a scientist at your side to answer your questions in plain, nontechnical terms.

Chemistry professor and syndicated Washington Post food columnist Robert L. Wolke provides over 100 reliable and witty explanations, while debunking misconceptions and helping you to see through confusing advertising and labeling.

o In "Sweet Talk" you will learn that your taste buds don't behave the way you thought they did, that starch is made of sugar, and that raw sugar isn't raw. Did you know that roads have been paved with molasses? Why do cooked foods turn brown? What do we owe to Christopher Columbus's mother-in-law?

o In "The Salt of the Earth" you will learn about the strange salts in your supermarket. Does sea salt really come from the sea? (Don't bet on it.) Why do we salt the water for boiling pasta? And how can you remove excess salt from oversalted soup? (You may be surprised.)

o In "The Fat of the Land" you will learn the difference between a fat and a fatty acid, what makes them saturated or unsaturated, and that nonfat cooking sprays are mostly fat. Why don't the amounts of fats on food labels add up? Why does European butter taste better than ours?

o In "Chemicals in the Kitchen" you will learn what's in your tap water, how baking powder and baking soda differ, and what MSG does to food. What Japanese taste sensation is sweeping this country? Is your balsamic vinegar fake? Why do potato chips have green edges?

o In "Turf and Surf" you will learn why red meat is red, why ground beef may look as if it came from the Old Gray Mare, and how bones contribute to flavor. Want a juicy turkey with smooth gravy? How does one deal with a live clam, oyster, crab, or lobster?

o In "Fire and Ice" you will learn how to buy a range and the difference between charcoal and gas for grilling. Did you know that all the alcohol does not boil off when you cook with wine? How about a surprising way to defrost frozen foods? And yes, hot water can freeze before cold water.

o In "Liquid Refreshment" you will learn about the acids and caffeine in coffee, and why "herb teas" are not teas. Does drinking soda contribute to global warming? Why does champagne foam up? Should you sniff the wine cork? How can you find out how much alcohol there is in your drink?

o In "Those Mysterious Microwaves" you will learn what microwaves do—and don't do—to your food. What makes a container "microwave safe"? Why mustn't you put metal in a microwave oven? How can you keep microwave-heated water from blowing up in your face?

o In "Tools and Technology" you will learn why nothing sticks to nonstick cookware, and what the pressure-cooker manufacturers don't tell you. What's the latest research on juicing limes? Why are "instant read" thermometers so slow? Can you cook with magnetism and light? What does irradiation do to our foods?

Nobody knows who first curdled milk, then separated the curds and whey to make cheese - but this ancient foodstuff has been around for thousands of years. Today, there are a dizzying number of cheeses - and ways to eat them - and each has its own distinct flavour, texture and traditions. The Little Book About Cheese delves into all aspects of this fabulous food. Find out how cheese is made and learn where the earliest cheeses came from. Explore an A-Z of enticing cheeses from around the world and discover handy tips for enjoying different types. Packed full of entertaining facts, amusing quotes and plenty of wise curds, this is the ideal gift for any turophile, fromager or cheesemaker - or simply for someone who likes their cheese.

When the Television Food Network launched in 1993, its programming was conceived as educational: it would teach people how to cook well, with side trips into the economics of food and healthy living. Today, however, the network is primarily known for splashy celebrity chefs and spirited competition shows. This edited collection explores how the Food Network came to be known for consistently providing comforting programming that offers an escape from reality, where the storyline is just as important as the food that is being created. It dissects some of the biggest personalities that emerged from the Food Network itself, such as Guy Fieri, and offers a critical examination of a variety of chefs' feminisms and the complicated nature of success. Some writers posit that the Food Network is creating an engaging, important dialogue about modes of instruction and education, and others analyze how the Food Network presents locality and place through the sharing of food culture with the viewing public. This book will bring together these threads as it explores the rise, development, and unique adaptability of the Food Network.

Expectation meets Julie and Julia, The Yellow Kitchen is a brilliant exploration of food, belonging and friendship. London, 2019. A yellow kitchen stands as a metaphor for the lifelong friendship between three women: Claude, the baker, goal-orientated Sophie and political Giulia. They chase love and careers; dreaming and consuming in the city, but always returning to the yellow kitchen to share a meal. That is, until a trip to Lisbon unravels unexplored desires between Claude and Sophie. Having sex is one thing, waking up the day after is the beginning of something new. Exploring the complexities of female friendship, The Yellow Kitchen is a hymn to the last year of London as we knew it and a celebration of the culture, the food and the rhythms we live by. Praise for The Yellow Kitchen: 'Rich and thoroughly intoxicating, The Yellow Kitchen is a sensual journey into friendship, food and female sexuality, full of complex, fascinating characters and bold ideas. I loved it' Rosie Walsh 'A heady mix of politics, friendship, sex and food, poignant, provocative and utterly distinctive' Paula Hawkins 'An exquisite novel - beautifully rendered, powerfully told, and so deeply felt. I urge you to read this novel - you will never forget it' Lucia Osborne-Crowley 'Mixing female friendship, romance, loss, redemption, and memorable meals, The Yellow Kitchen is the perfect recipe for a flavorful literary feast. With subtle dashes of wit and generous sprinklings of honesty, Margaux Vialleron has crafted a brave and tender tale' Kim Fay, author of Love & Saffron 'The Yellow Kitchen is so warm and convivial in atmosphere, and its discussion of the politics of the UK and their impact very poignant. It portrayed beautifully the sense of adventure of being a certain age, with its rush and richness and emotional confusion, and I found it such a satisfying read' Emily Itami, author of Fault Lines

"These are stories about culture," writes J. Kenji Lopez-Alt in his introduction. "About how food shapes people, neighbourhoods, and history." This year's Best American Food Writing captures the food industry at a critical moment in history - from the confrontation of abusive kitchen culture, to the disappearance of the supermarkets, to the rise and fall of celebrity chefs, to the revolution of baby food. Spanning from New York's premier restaurants to the chile factories of New Mexico, this collection lifts a curtain on how food arrives on our plates, revealing extraordinary stories behind what we eat and how we live. The Best American Food Writing 2020 includes Burkhard Bilger, Kat Kinsman, Laura Hayes, Tamar Haspel, Sho Spaeth, Tim Murphy and others.

The foodservice industry gets more competitive every day. As a result, initial planning is extremely important and has become a key factor in determining the success or failure of an operation. This fully updated edition of the best-selling text on foodservice facilities planning shows students how to create a facility that blends the most efficient work environment with an ambience that will attract more customers. Students will find all-new information on how to—

• cost-effectively design an operation
• properly select and efficiently maintain equipment
• successfully plan and accurately evaluate foodservice layouts
• plan fast-food facilities and bakeshops
• cut costs through more efficient energy planning.

Equipped with this comprehensive book, students will develop expertise in all aspects of foodservice facilities planning, from prospectus to finished facility. The author provides sample layouts of award-winning floor plans from which effective designs can be modeled. Students will also find practical exercises that help prepare them for common problems that may arise while planning their own operation. They will also learn how to organize data to begin planning, how to develop feasibility studies, how to fully equip and operate their own facility, and most important, how to make their facility achieve maximum productivity and profits. Whether you are a student just learning the business, a foodservice planner, consultant, or decision maker in the industry, this practical reference book can make you an indispensable member of the foodservice facility planning team. An ideal classroom tool for students interested in careers in the foodservice industry, Foodservice Facilities Planning can also offer firm guidance to veteran foodservice planners, consultants, and decision makers.

Definitely the baking book I’ve been waiting for ... loving the photos, too.' – Darina Allen, Ballymaloe Cookery School

Charlotte and Shane were right there as this bakery craze began. They really are some of the OGs and it is reflected in these pages.' – Richard Hart

'A beautiful and transportive book that brings you right into the heart of a bakery, filled with inspiration, recipes and techniques for bakers of all levels.' – Nicola Lamb

'Scéal weaves together stories and recipes with so much heart. A book that reminds you baking is about both the people and the process.' – Ravneet Gill

'I had high expectations given the names on the cover but this cookbook still managed to blow me away. It’s meticulous, generous and quietly spectacular. This is more than a cookbook – it’s a reason to clear your weekend, dust the counter and properly learn how it’s done.' – Corinna Hardgrave, Food Writer, Irish Times

SCÉAL (the Irish for ‘story’) is one of Ireland’s leading artisan bakeries.

Nestled in the charming seaside town of Greystones, County Wicklow, it is a place where husband-and-wife team, Charlotte Leonard-Kane and Shane Palmer, specialise in the mastery of sourdough bread and the delicate artistry of pastry.

Every bite from their menu reflects the essence of Ireland, and the emphasis is always on seasonal, local produce. Celebrate the fruits of Irish summer in the Poached Rhubarb and Sweet Woodruff Danish, Blood Orange Rum Baba with Mascarpone and Strawberries and Cream Maritozzi; honour traditional recipes including Granny’s Brown Bread, Apple Crumble Tart and the Classic Chocolate Chip and Sea Salt Cookie and master occasion bakes, such as Hot Cross Buns, Christmas Pudding and Pecan Pie.

From making basics such as shortbread, shortcrust pastry, jam, cookie dough, crème anglaise and crème pâtissière to slightly more advanced techniques like infusions, whipped ganaches and choux, you will learn the fundamentals of baking as well as dishes that will support your journey to successful baking. There are also recipes for seasoned bakers, such as hand-laminated croissant dough, maintaining a sourdough starter and baking sourdough at home.

Featuring stunning location photography and breakout stories on local food suppliers, SCÉAL is a cookbook that pays homage to the rich tapestry of Irish produce and the close relationship the bakery has with their community of farmers, producers and customers who share their passion for exceptional ingredients and great bakes.