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Books > Health, Home & Family > Cookery / food & drink etc > General
The art of the chef and the appreciation of good food have been
with us since time immemorial, as this work delightfully
demonstrates. Dedicating the book to 'professors of culinary
science in the United Kingdom', the anonymous author sets out to
trace developments 'from the age of pounded acorns to the
refinements of modern luxury'. The style is irresistibly
extravagant, with vocabulary to match, introducing the reader to
the concept of the 'theogastrophilist': one who makes his belly his
god. This vividly enjoyable exploration of the pleasures of eating
begins its account in ancient Greece, and then embarks on a
culinary journey through European history, featuring the
fourteenth-century French cook Taillevent, the recipe collection Le
viandier that was credited to him, and John Evelyn's 1699
vegetarian treatise Acetaria. Of universal appeal, the work was
first published in 1814, and ran to a second edition in 1822, which
is reissued here.
Craving chocolate? Coconut? How about apple pie with a walnut
crust? Satisfy your cravings with the only intuitive dessert
cookbook on the market. Featuring over 550 pages of mouth-watering
treats organized by what you're craving, you won't have to settle
for less when indulging your sweet tooth. With delicious
gluten-free recipes and vegan baking options, no one will ever feel
left out at the dessert table again. Whether you're craving creamy
chocolate or delicious peach pie, this cookbook has a sweet recipe
for everyone. Turn that pie-in-the-sky dessert list into a decadent
buffet with the only dessert cookbook you'll ever need.
Perhaps the first celebrity chef, Alexis Soyer (1810-58) was a
flamboyant, larger-than-life character who nonetheless took his
profession very seriously. As the chef of the Reform Club, he
modernised its kitchens, installing refrigerators and gas cookers.
In 1851, during the Great Exhibition, he prepared spectacular (but
financially ruinous) culinary extravaganzas at his restaurant, the
Gastronomic Symposium of All Nations. In stark contrast, he
organised soup kitchens during the Great Famine in Ireland and
volunteered his services in the Crimea in 1855 to improve military
catering. He was also a prolific inventor of kitchen gadgets,
notably promoting the Magic Stove, used for cooking food at the
table. Several of his highly popular cookery books have been
reissued in this series. Following his death, his secretaries
Francois Volant and James Warren published this anecdotal and
admiring biography in 1859, together with recipes and other cookery
writings.
Did your special spicy pickles sell like gangbusters at the school
fundraiser? Does everyone beg you to bring your crunchy coconut
granola to their dinner party? Are your oatmeal raisin cookies
always the hit at the church potluck? With the ever-increasing
demand for natural foods, and more customers than ever willing to
pay more for them, today is the day to use those old family recipes
to fatten your bank account.But as with most things, turning your
kitchen into a moneymaker is easier said than done. The path to
retail success is strewn with obstacles--Who is your target market?
What sets your product apart? What's your perfect price
point?--unless you have the guidance of someone who's been there
and done that. In Recipe for Success, natural foods specialist
Abigail Steinberg has provided for you the benefit of an expert's
in-depth experience, taking you from initial concept of an idea to
cashing out, and covering everything in between. Learn to:* Package
and launch your product* Work effectively with distributors* Win
the fiercely competitive battle for store placement* Prepare for
trade shows* Negotiate broker partnerships* And moreMake no
mistake: the natural foods industry is not user-friendly, but with
this indispensable guide you can avoid the common--and highly
expensive--traps many start-ups fall into . . . and make your dream
business a delicious reality.
Perhaps the first celebrity chef, Alexis Soyer (1810-58) was a
flamboyant, larger-than-life character who nonetheless took his
profession very seriously. As the chef of the Reform Club, he
modernised its kitchens, installing refrigerators and gas cookers.
In 1851, during the Great Exhibition, he prepared spectacular (but
financially ruinous) culinary extravaganzas at his restaurant, the
Gastronomic Symposium of All Nations. In stark contrast, he
organised soup kitchens during the Great Famine in Ireland and
volunteered his services in the Crimea in 1855 to improve military
catering. He was also a prolific inventor of kitchen gadgets,
notably promoting the Magic Stove, used for cooking food at the
table. First published in 1938, this biography by Helen Soutar
Morris (1909-95) is based on Francois Volant and James Warren's
anecdotal account of 1859 (also reissued in this series), and it
faithfully conveys the adulation that Soyer engendered in his
lifetime.
Perhaps the first celebrity chef, Alexis Soyer (1810-58) was a
flamboyant, larger-than-life character who nonetheless took his
profession very seriously. As the chef of the Reform Club, he
modernised its kitchens, installing refrigerators and gas cookers.
In 1851, during the Great Exhibition, he prepared spectacular (but
financially ruinous) culinary extravaganzas at his restaurant, the
Gastronomic Symposium of All Nations. In stark contrast, he
organised soup kitchens during the Great Famine in Ireland and
volunteered his services in the Crimea in 1855 to improve military
catering. This work, first published in 1857, gives a vivid account
of his efforts to prepare nutritious meals for the soldiers using a
newly invented portable field stove, which remained in use until
the Second World War. Also reissued in this series are Soyer's
Gastronomic Regenerator (1846) and The Modern Housewife or Menagere
(1849).
It's Whoopi here and I've written this book that, frankly, is the
last book anyone would expect. You would never think of me as
someone with the courage to say, 'You have everything you need to
be fantastic in your own house, apartment, or trailer to set a
great table.' Let's face it, you look at a lot of books on
Entertaining and think 'I could never do this in my house, I don't
have this stuff and it's not going to look like what I'm seeing.'
That's not what's going to happen here! I want to show you there is
great heart in setting the table. For two or four or the kids or
Halloween or tea just for you. For dinners with friends or the
holidays. I'm going to tell you stories about what I do when people
come over and give you ideas about what you're seeing because
Honey, everything in this book is what you can do in your house.
You got a bodega or a 7-Eleven near you? They sell flowers. Take
those bad boys and put them on your table. You got some crazy old
plate from your grandmother (or a fancy silver one)? You got little
kids' toys that have been annoying you forever, put them on the
table too. Who's going to tell you it's wrong? Not me! I'm going to
tell you it's right and I'm going to take you on a journey. And
don't forget the bathroom; decorate it too, people are going to see
it. It's all at your house. Come with me. I'll show you! P.S. I
know the glass on the cover is broken. Accidents happen!'
The classic pesto mixture of basil, garlic, olive oil, nuts, and
Parmesan cheese is a popular favourite, but why stop at basil?
Unlock the full potential of pesto by introducing into the mix
other delicious herbs, including rosemary, mint, parsley, thyme,
tarragon, and cilantro. This diverse collection of recipes for
fresh pestos, pastes, and purees takes inspiration from cultures
beyond Italy, with international delights such as Moroccan
Chermoula, Brazilian Tempero Puree, and Peanut-Cilantro Pesto. In
addition to 49 pesto recipes, 67 creative recipes for cooking with
pesto show off how versatile these simple sauces can be.
This is the MOB manifesto for change: a straight-talking handbook
that deals with the ecological problems of our age and shows us how
we can tackle them from our kitchens, the MOB way. MOB Kitchen are
the pioneers of budget-friendly food for the masses and with their
core demographic sitting in-between Gen-Z and Millennials it's time
to address the concerns of a generation and equip the MOB with the
core principles of how they can cook, eat and live green. Earth MOB
seeks to answer some of the most commonly asked questions
surrounding food production and its impact on the environment and
what we can to reduce our footprint. From sustainability to
seasonality, plastic-free and zero-waste, Earth MOB is filled with
thrifty kitchen tips and delicious recipes to help you save money
and cut down on food waste as well as advice on how to shop and
store food more efficiently. With information on sustainable food
swaps, intuitive cooking hacks and how to make the most of your
leftovers, this small but mighty book is the go-to for any
ecologically-minded cook. Join the Earth MOB and let's start making
a difference.
Los Angeles: A patchwork megalopolis defined by its unlikely
cultural collisions; the city that raised and shaped Roy Choi, the
boundary-breaking chef who decided to leave behind fine dining to
feed the city he loved--and, with the creation of the Korean taco,
reinvented street food along the way.Abounding with both the food
and the stories that gave rise to Choi's inspired cooking, L.A. Son
takes us through the neighborhoods and streets most tourists never
see, from the hidden casinos where gamblers slurp fragrant bowls of
pho to Downtown's Jewelry District, where a ten-year-old Choi
wolfed down Jewish deli classics between diamond deliveries; from
the kitchen of his parents' Korean restaurant and his mother's
pungent kimchi to the boulevards of East L.A. and the best
taquerias in the country, to, at last, the curbside view from one
of his emblematic Kogi taco trucks, where people from all walks of
life line up for a revolutionary meal.Filled with over 85 inspired
recipes that meld the overlapping traditions and flavors of
L.A.--including Korean fried chicken, tempura potato pancakes,
homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas--L.A.
Son embodies the sense of invention, resourcefulness, and hybrid
attitude of the city from which it takes its name, as it tells the
transporting, unlikely story of how a Korean American kid went from
lowriding in the streets of L.A. to becoming an acclaimed chef.
Renowned food scholar Carole Counihan serves up a delicious
narrative about family and food in twentieth-century Florence. By
looking at how family, and especially gender relations, have
changed in Florence since the ending of World War II and continuing
on to an examination of current food practices today, "Around the
Tuscan Table" offers a portrait of the changing nature of modern
life as exemplified through food. How food is produced,
distributed, and consumed speaks volumes about a given culture, and
this compelling and artfully narrated book aims to preserve,
propagate, and interpret Florentines' world-renowned cuisine and
culture.
At the market, in the kitchen, and around the table, Counihan gives
readers a taste of everyday life in this region of Italy: how
eating together unites the family; how the production of food is
gendered; how food is a key tool of socialization, and how culture
forms aesthetic tastes.
With more than 20 illustrations and age-old family recipes, this is
a treat for the senses and the intellect.
Horsemeat in burgers was hard to swallow, but there are far more
sinister culinary crimes afoot... Chicken eggs that haven't come
from chickens, melamine in infant's milk, nut shells in spices -
these are just some examples of the food fraud that has occurred in
recent years. As our urban lifestyle takes us further and further
away from our food sources, there are increasing opportunities for
dishonesty, duplicity and profit-making shortcuts. Sorting the Beef
from the Bull features a series of food fraud tales from around the
world. It explains the role of science in uncovering some of the
century's biggest food scams, and explores the arms race between
food forensics and fraudsters as new methods of detection spur more
creative and sophisticated means of committing the crimes. This
book equips us with the knowledge of what is possible in the world
of food fraud and shines a light on the shady areas of our food
supply system where these criminals lurk.
Jim Heimann's new book on Menu Design in Europe is a mouthwatering
feast for the eyes, featuring hundreds of European menus from the
early 19th century to the end of the millennium. At once a history
of continental cuisine and a sprawling survey of graphic styles,
Menu Design in Europe satisfies the craving for foodies and design
enthusiasts alike. The dominance of French cuisine provided the
template for the culinary delights that spread throughout (and
beyond) the continent. As restaurants and dining experiences
increased in the 19th century, the need for a more formal
presentation of available items resulted in a range of printed
menus that could be both extravagant and simple. The 1891 menu from
Paris's Le Grand Vefour, with its intricate die-cut design, evokes
a bustling Belle Epoque bistro, while the 1932 menu from London's
Royal Palace Hotel transports you to the bar at a spirited, Jazz
Age nightspot. On the opposite side of the design spectrum, the
menu for the mid-century Lasserre restaurant expresses a
surrealistic simplicity. A range of stylistic decades is
represented, from masterpieces of Art Nouveau and Art Deco to the
graphic appropriations of the German Democratic Republic. Also
showcased are the Michelin awarded restaurants of the celebrity
chef-era and rarities such as a German military menu from World War
II. More than just bills of fare, these menus often represent a
memorable dining experience, at times being presented with as much
care and attention to detail as the meal itself. So, although one
cannot sit in La Tour D'Argent in 1952 and sample its famous duck
dish Le Caneton Tour d'Argent, we can surely imagine what it was
like when looking at the waterfowl-themed illustration displaying
the night's offerings. Featuring an essay by graphic design
historian Steven Heller and captions by leading ephemerist and
antiquarian book dealer Marc Selvaggio, Menu Design In Europe
features menus from leading collectors and institutions, providing
a sumptuous visual banquet and historical document of two centuries
of culinary traditions.
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.
You are what you eat - or are you? What is in food? Where does it
come from? Richard Lacey, Professor of Clinical Microbiology at
Leeds University and a popular media critic on food issues, takes
the reader on a culinary exploration into the world of food.
Blending science and humour, he stimulates us to question the
future and to think about the nature of what we eat and where it
comes from. Richard Lacey is on the side of the consumer, you and
me, as he reveals the sinister side of food production and the
dangers lurking in the kitchen. The reader is served up with a
feast of practical tips on the handling of food. But food is FUN
too! Our taste buds work overtime as we are shown how to enjoy food
that is delicious, healthy and safe. The overall message is enjoy
your food but be aware of the dangers and take care. As you read
you will laugh, wince and learn about FOOD.
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