Tells the dual story of the growth in popularity in the United States from the 1860s onwards and the remarkable role it played in Central American history as a result of the chicle used in its production farmed on the Yucatan peninsula.

Generations of devotees have sworn by apple cider vinegar: cooking with it, swigging it by the spoonful and using it as a remedy for a range of ailments. The tart, fermented flavour can add a punch to any recipe; it's also great for weight loss, digestion and overall good health. It is a natural cleanser, relieves muscle soreness and even treats insect bites. The Apple Cider Vinegar Companion stands out from similar titles with its recipes, such as: Dill Pickle Potato Salad; Easy Homemade Farmer's Cheese; Homemade Spiced Ketchup; Raspberry-Peach Shrub; and Green Tea and Apple Cider Vinegar Tonic.

Miami Cocktails is an elegant collection of over 100 recipes inspired by the Magic City. Famous for its tropical climate and vibrant nightlife, Miami has been a go-to destination since the railroad could deliver travelers there from all over the United States. Today, the Magic City has become an international beacon for art enthusiasts, fashionistas, foodies, and nightlife aficionados, making for one of the country's most dynamic cocktail scenes. Miami Cocktails is the perfect guide to drinking like a local. Inside you will find: - Over 100 cocktail recipes that honor and reinvent classics and make the best of all the fresh, year-round local produce - A brief history of Miami and the city's influence on the global cocktail scene - Introductions to local bartenders and mixologists that reflect the myriad of influences shaping the city today - Where to find the perfect ingredients around the city - Cocktail basics for your home bar, including glassware, tools, spirits, liqueurs, and extras - Drink your way around Miami with chapters dedicated to your favorite neighborhoods Whether you are preparing to travel to Miami or simply bring Miami to your home, Miami Cocktails is the perfect guide for you! Gabriel Urrutia is an award-winning veteran of the spirits industry, filling every role from mixologist to consultant. His coverage of the Miami cocktail scene is featured in Edible South Florida and on the popular Spirited Miami blog, which he founded.

Along with basic practical reasons, our practices concerning food and drink are driven by context and environment, belief and convention, aspiration and desire to display - in short, by culture. Similarly, culture guides how tourism is used and operates. This book examines food and drink tourism, as it is now and is likely to develop, through a cultural 'lens'. It asks: what is food and drink tourism, and why have food and drink provisions and information points become tourist destinations in their own right, rather than remaining among a number of tourism features and components? While it offers a range of international examples, the main focus is on food and drink tourism in the UK. What with the current diversification of tourism in rural areas, the increased popularity of this type of tourism in the UK, the series of BSE, vCJD and foot and mouth crises in British food production, and the cultural and ethnic fusion in British towns and cities, it makes a particularly rich place in which to explore this subject. The author concludes that the future of food and drink tourism lies in diversity and distinctiveness. In an era of globalisation, there is a particular desire to enjoy varied, rather than mono-cultural ambiance and experience. She also notes that there is an immediacy of gratification in food and drink consumption which has become a general requirement of contemporary society.

At its most basic, food is vital to our survival there can be no form of life without it. But in economically developed and thriving societies there is more to eating and drinking than just surviving. As the centuries have passed, the marketing, preparation and presentation of food has become an intrinsic part of the modern consumer society. Food operates in the religious sphere too, with consumption and abstinence playing their part in religious ritual whilst methods of animal slaughter have moved into the political, as well as the religious arena. Food not only sustains the migrant on both the real and metaphorical journey from home to elsewhere, it also provides a bridge between the familiar and the unfamiliar. Food acts as a catalyst for cultural fusion and excitement but it can also endanger: change of diet all too frequently creating as many health problems as it resolves. Its multi-disciplinary nature enables Food in the Migrant Experience to address all the above issues in chapters written by leading academics in the fields of migration, economics, nutrition, medicine and history. As we continue to explore the minutiae of the immigrant experience, this book will be essential reading to all those engaged in the study of migration.

Lela Rose is the ultimate party girl. In her second entertaining book, she is back with advice on giving stylish parties outside, filled with ideas for beautiful table settings, flower arrangements, and specialty cocktails and canapes. The parties featured are inspired by places that matter to Lela her childhood home in Texas, her favorite vacation retreat in Jackson Hole, and her home base in New York City but their concepts easily travel, from a sundowner cocktail hour to a party celebrating local cheeses. There are stylish bird-watching excursions and a wildflower-gathering expedition under the big sky of Texas. The glory of the Tetons serves as a backdrop for a glamorous bonfire, and there is a beautifully choreographed dinner with a lunar theme on a Manhattan terrace. These and many more unique parties showcase Lela s creative flair with dozens of tips and takeaways. From always choosing a specialty cocktail to picking a pretty dress to match the theme of the party, this book shows the importance of celebrating life s everyday moments with the people who matter most.

USA TODAY BESTSELLER • Easy, delicious ketogenic recipes all with ten ingredients or less, from the founder of the mega-popular keto website Wholesome Yum.

“Loaded with family-friendly keto staples that don’t take hours to prepare, this book is a slam dunk for keto beginners and experts alike.”—Mark Sisson, New York Times bestselling author of The Keto Reset Diet and The Primal Blueprint

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BUZZFEED

There's a reason that the ketogenic diet has become so wildly popular: It truly works! And weight loss is just the beginning. Studies have shown that the keto diet stabilizes mood, raises energy levels, controls blood sugar, lowers blood pressure, improves cholesterol, and more.

Unfortunately, many people are intimidated by keto--they don't have a lot of time to cook, they have a whole family to feed, or they worry that they'll miss their favorite meals. That is why Maya Krampf created her now hugely popular website, Wholesome Yum, to share easy keto recipes all with ten ingredients or less. And now, in her first cookbook, Maya is determined to show people that a keto lifestyle does not have to be complicated, time-consuming, unsustainable, or boring.

The Wholesome Yum Easy Keto Cookbook features 100 super-simple, I-can't-believe-that's-keto recipes including flourless chocolate chip peanut butter waffles, sheet pan sausage breakfast sandwiches, crispy keto chicken fingers, spaghetti squash ramen soup, keto garlic bread sticks, cinnamon roll pizza, and much more. You don't have to give up your favorite foods--virtually anything you like to eat can be made keto, and delectably so. The book also features a primer on the keto diet, essential pantry-stocking tips, and a section dedicated to creating Maya's signature "fathead" keto dough that is used to prepare delicious keto breads, pastries, tortillas, and more.

'European Gastronomy into the 21st Century' is a unique text examining the development and origins of European food traditions within social, economic and geographical contexts.

Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civilisation. This book provides a rigorous, well researched and much needed treatment of the subject, systematically outlining:
* the development of European gastronomic tradition, and the social, economic, philosophical and geographical contexts of change
* the experiences, philosophies and relative contributions of great gastronomes, past and present
* the interplay of traditional and contemporary influences on modern gastronomy
* the relationship between gastronomy and and travel and tourism
* salient issues of nutrition, food hygiene and health promotion
Taking an all-encompassing look at the subject of gastronomy past, present and future, 'European Gastronomy into the 21st Century' uses example menus and case studies to demonstrate the theory. It also provides an insight into the business arena, using key destination restaurants to illustrate management techniques and marketing issues. Accessible and highly structured, the book guides the reader through its wide-ranging and thought-provoking content.
The only book of its kind in this subject area
Completely up-to-date comprehensive guide
Essential reading for industry practitioners and students of hospitality management and culinary arts courses

The completely updated physical and psychological guide to the land of the slim and healthy. If you want to be slim for a week - go on a diet... If you want to be Slim 4 Life - read this book! Jason Vale is the ultimate health coach - 'The Juice Master' - and in this fully updated paperback version of his revelatory health and fitness bible, he reveals how everyone can get slim, get fit, and get energised. His lively style and irreverent text nonetheless contains clear health messages for everyone: give up what he calls 'drug foods' - those nutritionally worthless addictive substances, such as sugar ('white trash') and caffeine - and return to a fresh diet eat the freshest plant ingredients and feel the fabulous health benefit of raw juice which is full of healthy enzymes hit out at the food industry and reject its brainwashing advertising use food combining to help your digestion. The Juice Master, offers a whole new approach to reframing the way you think about food, and offers plenty of surprises along the way.

Ten years ago, Jim Lahey's My Bread (ISBN 978 0 393 06630 2) caused a home-baking renaissance. Now this sequel introduces home bakers to sourdough versions of the pugliese, brioche and multigrani for which the Sullivan Street Bakery is known-including a step-by-step guide to making sourdough starter from the bloom that appears on fresh organic produce. In addition, The Sullivan Street Bakery Cookbook provides recipes for easy and elegant Italian-inspired food. This includes Lahey's irresistible egg dishes, innovative sandwiches, salads and pizzas, simple Italian cookies, cornetti and crostatas, as well as his coveted recipe for panettone. An essential book for home bakers and lovers of Italian food.

With a new foreword by the award-winning food writer, Bee Wilson.

A memoir of travel, love, and loss, but above all hunger.

In 1929 M.F.K. Fisher left America for France, where she tasted real French cooking for the first time. It inspired a prolific career as a food and travel writer. In The Gastronomical Me Fisher traces the development of her appetite, from her childhood in America to her arrival in Europe, where she embarked on a whole new way of eating, drinking, and living. She recounts unforgettable meals shared with an assortment of eccentric characters, set against a backdrop of mounting pre-war tensions.

Here are meals as seductions, educations, diplomacies, and communions, in settings as diverse as a bedsit above a patisserie, a Swiss farm, and cruise liners across oceans. In prose convivial and confiding, Fisher illustrates the art of ordering well, the pleasures of dining alone, and how to eat so you always find nourishment, in both head and heart.

Dish out amazing flavor with Soup, your hands-on guide to soups and stews. Chef Derek Bissonnette's professional recipes are easy to follow and guaranteed to stun at any meal. Delicious recipes and full color original photography make Soup the perfect gift for beginner chefs to well-seasoned professionals. With over 100 soup, stew, and chowder recipes, everyone is sure to find their favorite. And thanks to gluten-free, vegetarian, and vegan soups and stews, no one is left out at the dinner table!

First published in 1980, revised through further editions, this timeless classic bestseller will teach you everything you need to know about the preparation of food, advise on storing and freezing, and provide step-by-step guides to basic cooking methods, useful short cuts and serving suggestions. Although it is the perfect book for a beginner, it is also an indispensable reference for the more experienced cook, offering more than 650 basic and easy-to-prepare recipes along with many tempting variations.

There is a wonderful selection of hors d’oeuvres, soups, fish and seafood, meat, poultry and game, as well as sauces, vegetables and vegetarian fare, salads and dressings, egg and cheese dishes, desserts, cakes, breads and pastries, confectioneries, and preserves. Each recipe is clearly laid out and is accompanied by useful information including kilojoule count per portions and whether the dish is suitable for freezing.

Louis Bromfield was a World War I ambulance driver, a Paris expat, and a Pulitzer Prize-winning novelist as famous in the 1920s as Hemingway or Fitzgerald. But he cashed in his literary success to finance a wild agrarian dream in his native Ohio. The ideas he planted at his utopian experimental farm, Malabar, would inspire America's first generation of organic farmers and popularize the tenets of environmentalism years before Rachel Carson's Silent Spring. A lanky Midwestern farm boy dressed up like a Left Bank bohemian, Bromfield stood out in literary Paris for his lavish hospitality and his green thumb. He built a magnificent garden outside the city where he entertained aristocrats, movie stars, flower breeders, and writers of all stripes. Gertrude Stein enjoyed his food, Edith Wharton admired his roses, Ernest Hemingway boiled with jealousy over his critical acclaim. Millions savored his novels, which were turned into Broadway plays and Hollywood blockbusters, yet Bromfield's greatest passion was the soil. In 1938, Bromfield returned to Ohio to transform 600 badly eroded acres into a thriving cooperative farm, which became a mecca for agricultural pioneers and a country retreat for celebrities like Humphrey Bogart and Lauren Bacall (who were married there in 1945). This sweeping biography unearths a lost icon of American culture, a fascinating, hilarious and unclassifiable character who-between writing and plowing-also dabbled in global politics and high society. Through it all, he fought for an agriculture that would enrich the soil and protect the planet. While Bromfield's name has faded into obscurity, his mission seems more critical today than ever before.

A practical guide to finding and preparing food from hedgerows, parks, fields, woods, rivers and seashore. Aimed at the beginner, it also has a wealth of tips for the enthusiast, and, unlike other books on wild food, covers foraging in the urban environment as well as the countryside. The book shows the reader 'Where, How and When' to find the best edible berries, leaves, flowers, mushrooms, seaweed, shellfish and snails, with clear and full instructions on what is safe to eat. Foraging covers the 100 wild foods that are good to eat, fun to find, easy to identify - and will make a healthy difference to your diet and your bank balance. The book is organised by environment so when taking a walk, gardening, or having a day out you know how to gather a hedgerow harvest, a field feast, a seaside salad. Each entry features one species, and fully explains its looks, exactly where in the habitat it will be found, when it is ripe to eat, its alternative names, its history, how to harvest it, its culinary uses. There are full instructions too on preparation of each plant/fungi/animal, along with recipes for its use. Comfrey fritters, hazelnut pate, nettle beer,sorrel soup, dandelion coffee, blackberry jam....

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.

From classic tomato salsa to baked goat cheese dip with honey drizzle, Salsas and Dips is packed with delicious ideas for any craving or occasion! Dress up every meal - or snack - with some extra flavor from Salsas and Dips! From classic dip and salsa recipes to bold new creations, cooks with any level of experience can recreate over 100 mouthwatering recipes for every occasion or event, with shopping lists and entertainment tips to match. What's more, this book is full of delicious dippables, like homemade potato chips, chocolate-covered pretzels, and grilled chicken skewers. Inside you'll find: *Chipotle and Adobo Salsa *Roasted Tomato Salsa *Baba Ganoush *Tiramisu Dip *Cheese Twists *Edamame Hummus *Broccoli Cheddar Dip *Watermelon Salsa *Cookie Dough Dip *Whipped Ricotta Dip *Tortilla Chips *Jicama and Apple Salsa Sure to please all palates, Salsas and Dips will help you add that punch of extra flavor to any meal!

Through her daughter's illness, Wendy Cook began to study the deep aspects of nutrition, and particularly the effects of different foods on human health and consciousness. In Foodwise she presents a cornucopia of ideas, advice and commentary, informed by the work of Rudolf Steiner. Cook relates human evolution to changes in consciousness and the consumption of different foods, considering among other topics the importance of agricultural methods, the nature of the human being, the significance of grasses and grains, the mystery of human digestion and the question of vegetarianism. She also analyzes the nutritional (or otherwise) qualities of carbohydrates, minerals, fats and oils, milk and dairy products, herbs and spices, salt and sweeteners, stimulants, legumes, the nightshade family, bread, water and dietary supplements. She ends this comprehensive survey of nutrition with practical tips on cooking, planning menus, children's food and sharing meals--and some mouth-watering recipes!

Andrew Scrivani, food photographer for The New York Times, is one of the most respected names in the business. He is also a teacher of the craft, advising food porn obsessives, bloggers, photographers ready for the next step and anyone who loves to shoot and eat how to: see the light (craft and shape it the way you want); embrace the maths (calculate ISO, aperture, shutter speed and white balance); consider visual storytelling (single vs. multiple image narratives); master tricks for shooting in restaurants (window, bounce cards); be a control freak (shop, prep, cook, style and shoot) and turn passion into profit (work and get paid). Part straight-forward practical advice, part stories from the field with many of Scrivani's signature pictures, this book really will make you hungry.