Fortnum & Mason Food Book of the Year 2020 'Addresses the paradox of our age: why as we become progressively wealthier, our diets become ever poorer . . . the villains of the piece are familiar and plentiful and Wilson lays them bare' The Times 'I always walk away from her writing feeling more hopeful than despondent, resolved to do better for myself, my family and the planet' Chris Ying A riveting exploration of the hidden forces behind what we eat, The Way We Eat Now explains how modern food has transformed our lives and our world. To re-establish eating as something that gives us both joy and health, we need to find out where we are right now, how we got here and where we're going.

Sie wollen Gewicht verlieren und gesA1/4nder leben? Dieses Buch verrAt Ihnen, warum die ketogene ErnAhrung der perfekte Weg dorthin sein kAnnte. Es erklArt Ihnen, was bei der ketogenen DiAt in Ihrem KArper passiert und was aus wissenschaftlicher Sicht dahintersteckt. Rami und Vicky Abrams zeigen Ihnen, worauf es bei einer ketogenen ErnAhrung ankommt, durchforsten mit Ihnen Ihren KA1/4hlschrank und die Supermarktregale und stellen Ihnen viele leckere Rezepte vor. Sie erfahren aber auch, was Sie beim AuswArtsessen beachten sollten und erhalten zahlreiche Tipps fA1/4r einen gesA1/4nderen Lebensstil mit der Keto-DiAt.

Located in the heart of Wall Street, Delmonico s has been shaping and shaking up New York City s restaurant scene for more than a century, weathering Prohibition, the stock market crash of 1929, and the whims and demands of a star-studded clientele that had included Marilyn Monroe, Jaqueline Kennedy Onassis, and Gypsy Rose Lee. Oscar Tucci, who purchased the restaurant from the Delmonico family in 1926, is an icon of restaurant dining, whose influence can still be seen in how we eat today: he introduced a la carte dining and white tablecloths in the dining room, created the phenomenon known as the Power Lunch, and developed a strict code of hospitality, etiquette, and operations known as the Delmonico Way. This book, told through the eyes of Oscar s grandson, Max, who grew up in the family business, pulls the velvet curtain back on the grand mix of business and pleasure that went on front of house and behind the scenes, and also provides entertaining tips and recipes so you can relive the epic Delmonico s glamour at home. Each chapter is organized a style of dining that Delmonico s pioneered or perfected, so that you can host an impressive power lunch (featuring the restaurant s signature wedge salad); a glamorous cocktail soiree before a night on the town with canapes such as oysters Rockefeller, Devils on Horseback, and shrimp cocktail; and the perfect romantic dinner with a showstopping seafood tower and Rib Eye Bordelaise for two.

A reissue of a scholarly classic considers the influence of the potato on the social structure and economy throughout history wherever men adopted it as a mainstay of their diets.

A perfect foodie novel with plenty of bite - ideal for fans of Beth O'Leary, Joanna Cannon and Libby Page. Two women. One unusual cookbook. And a friendship that will show them how to savour each moment . . . Kate Parker is about to turn forty and her world has fallen apart. Her seemingly rock-solid relationship is suddenly up in the air, and she's been forced to move back in with her mother. In need of some distraction, Kate (reluctantly) volunteers at her local retirement home. Cecily Finn is a ninety-seven-year-old resident of Lauderdale House for Exceptional Ladies. Her tongue is as sharp as her mind but lately she's lost her spark, seemingly resigned to the Imminent End. But then Cecily prescribes Kate a self-help recipe book with a difference - and so begins an unlikely friendship between two lonely and stubborn souls. Together, these two very different women - one near the end of her life, one adrift somewhere in the middle - will show each other that food is for feasting, life is for living, and that it's always essential to ask for more. Praise for The Woman Who Wanted More: 'Beautifully written, full of insight and food. This is one of those I carried round the house wanting to read it every spare second' - Katie Fforde 'Wise, warm, witty and mouth-watering - this wonderful book has it all' - Isabelle Broom, Woman & Home 'A fabulous read about finding your way; about friendships and letting go. I adored it' - Nina Pottell, Prima Magazine 'A mouth-watering treat of a book that celebrates food and female friendship . . . An irresistible novel!' - Kate Harrison

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.

AS SEEN ON TV Easy feasting is back on the menu with this new collection from TV's Jeremy Pang. Bringing together the best flavours from across East and South East Asia, Jeremy Pang's Simple Family Feasts includes more than 80 irresistible recipes for the whole family to enjoy. Nine of the ten chapters in the book are dedicated to a different country in East and South East Asia, each one offering a range of dishes inspired by that particular cuisine. The recipes within those chapters can be enjoyed individually as a simple meal, built up with one or two other dishes or the whole chapter combined for a full-on banquet for friends and family. To simplify the cooking process, most of the recipes can be prepared using Jeremy's signature 'wok clock' technique, where the ingredients are laid out in a clock formation in the order they will be cooked. The new 'feasting wheels' will help you find a balance of colour, flavour and texture across dishes, as well as providing the order of preparation, so you have a clear process for building a delicious, crowd-pleasing feast. With food that everyone will love, Jeremy Pang's Simple Family Feasts will uncover new family favourites that you'll want to share again and again.

The Pig is a collection of restaurants with rooms in Hampshire, Devon, Dorset and Somerset - and soon in Kent, West Sussex and Cornwall. Now, everyone can enjoy The Pig from the comfort of their own homes. Among the pages of The Pig you will find an idiosyncratic, seasonal approach to the good life, with delicious recipes, how-to guides, tips, tricks and stories. Inside the pages of The Pig you will find: Classic recipes from Nan's rice pudding to proper fish pie, porchetta, gammon with parsley sauce, devilish devilled kidneys on toast, a right old eton mess and even a pink blancmange bunny. The Pig's Guide to Pigs from identifying different breeds and selecting the best cuts of meat to making your own sausages, crackling and charcuterie. How to pickle, forage and identify edible flowers and suggestions on how to bring the weird and wonderful vegetables, fruits and salads from the garden into the kitchen. Noble wine, simple food from classic cocktails to modern twists and all the best accompaniments. Interior design recreating the comfort and elegance of The Pig at home. Setting the scene, The Pigs top tips on hosting your own festivals, summer feasts and winter gatherings, including creating the perfect playlist to the best recipes to cook outdoors. Praise for the book: 'For us at home, the cookbook provides the perfect inspiration.' The Telegraph Magazine Praise for The Pig Hotels: Rick Stein: 'Dinner, bed and breakfast at The Pig, any Pig, is a comforting thought of some lovely flavoured pork, a British abundance of vegetables and some fabulous red wine.' The Sunday Times: 'There isn't a trace of cynicism here - just enthusiasm, craft and people who love what they do, creating a place you really, really don't want to leave.' The Financial Times 'Some inherited memory of a weekend with grandparents I never had... a little bohemian, and unbelievably good at cooking.' Tom Parker Bowles: 'The Pig revolutionised the country house hotel, creating a true home away from home. No pomp or pretence, just beautiful rooms and magnificent food with produce from their own kitchen gardens. Where The Pig goes, the others follow.'

From the McDonald's hot coffee case to the cattle ranchers' beef with Oprah Winfrey, from the old English ""Assize of Bread"" to current nutrition labeling laws, what we eat and how we eat are shaped as much by legal regulations as by personal taste. Barry M. Levenson, the curator of the world-famous (really!) Mount Horeb Mustard Museum and a self-proclaimed ""recovering lawyer,"" offers in Habeas Codfish an entertaining and expert overview of the frustrating, frightening, and funny intersections of food and the law. Discover how Mr. Peanut shaped the law of trademark infringement for the entire food industry. Consider the plight of the restaurant owner besmirched by a journalist's negative review. Find out how traditional Jewish laws of kashrut ran afoul of the First Amendment. Prison meals, butter vs. margarine, definitions of organic food, undercover ABC reporters at the Food Lion, the Massachusetts Supreme Court case that saved fish chowder, even recipes - it's all in here, so tuck in!

Here is the ultimate recipe book for those who love to bake. It contains 165 recipes for a wide range of treats including classic recipes such as light and airy Victoria Sponge, sweet, moist and lightly spiced Carrot Cake and dense and sticky Gingerbread. There are simple cakes to rustle up quickly, and more complex ingredient combinations that need time to mature, as well as celebration cakes on which to lavish attention. Fat-free, flour-free and sugar-free cakes are included too. Whether you're a complete beginner about to make a first cake or a seasoned professional, this beautiful book is packed with inspiring recipes as well as practical information. Each recipe is illustrated with step-by-step instructions and photographs to describe how each cake should look at every stage of preparation.

What do eggs, flour, and milk have in common? They form the basis of waffles, of course, but these staples of breakfast bounty also share an evolutionary function: eggs, seeds (from which we derive flour by grinding), and milk have each evolved to nourish offspring. Indeed, ponder the genesis of your breakfast, lunch, or dinner, and you'll soon realize that everything we eat and drink has an evolutionary history. In Dinner with Darwin, join Jonathan Silvertown for a multicourse meal of evolutionary gastronomy, a tantalizing tour of human taste that helps us to understand the origins of our diets and the foods that have been central to them for millennia--from spices to spirits. A delectable concoction of coevolution and cookery, gut microbiomes and microherbs, and both the chicken and its egg, Dinner with Darwin reveals that our shopping lists, recipe cards, and restaurant menus don't just contain the ingredients for culinary delight. They also tell a fascinating story about natural selection and its influence on our plates--and palates. Digging deeper, Silvertown's repast includes entrees into GMOs and hybrids, and looks at the science of our sensory interactions with foods and cooking--the sights, aromas, and tastes we experience in our kitchens and dining rooms. As is the wont of any true chef, Silvertown packs his menu with eclectic components, dishing on everything from Charles Darwin's intestinal maladies to taste bud anatomy and turducken. Our evolutionary relationship with food and drink stretches from the days of cooking cave dwellers to contemporary creperies and beyond, and Dinner with Darwin serves up scintillating insight into the entire, awesome span. This feast of soup, science, and human society is one to savor. With a wit as dry as a fine pinot noir and a cache of evolutionary knowledge as vast as the most discerning connoisseur's wine cellar, Silvertown whets our appetites--and leaves us hungry for more.

There was a fine range of papers submitted to this Symposium in 1989. The keynote talks were by Keith Botsford in the staples of Italian cooking; the staple foods of the classical world, by Andrew Dalby; and a speculation on whether cuisines based largely on processed foods have any staples at all, by Erica Wheeler.

East African, notably, Ethiopian, cuisine is perhaps the most well known in the States. This volume illuminates West, southern, and Central African cuisine as well to give students and other readers a solid understanding of how the diverse African peoples grow, cook, and eat food and how they celebrate special occasions and ceremonies with special foods. Readers will also learn about African history, religions, and ways of life plus how African and American foodways are related. For example, cooking techniques such as deep frying and ingredients such as peanuts, chili peppers, okra, watermelon, and even cola were introduced to the United States by sub-Sahara Africans who were brought as slaves. Africa is often presented as a monolith, but this volume treats each region in turn with representative groups and foodways presented in manageable fashion, with a truer picture able to emerge. It is noted that the boundaries of many countries are imposed, so that food culture is more fluid in a region. Commonalities are also presented in the basic format of a meal, with a starch with a sauce or stew and vegetables and perhaps some protein, typically cooked over a fire in a pot supported by three stones. Representative recipes, a timeline, glossary, and evocative photos complete the narrative.

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!

Foodscapes explores the nexus of food, drink, space, and place, both locally and globally. Multi-disciplinary and interdisciplinary in scope, scholars consider the manifold experiences that we have when engaging with food, drink, space, and place. They offer a wide array of theories, methods, and perspectives, which can be used as lenses for analyzing these interconnections, throughout each chapter. Scholars interrogate our practices and behaviors with food within spaces and places, analyze the meanings that we create about these entities, and demonstrate their wider cultural, political, social, economic, and material implications.

Foodscapes explores the nexus of food, drink, space, and place, both locally and globally. Multi-disciplinary and interdisciplinary in scope, scholars consider the manifold experiences that we have when engaging with food, drink, space, and place. They offer a wide array of theories, methods, and perspectives, which can be used as lenses for analyzing these interconnections, throughout each chapter. Scholars interrogate our practices and behaviors with food within spaces and places, analyze the meanings that we create about these entities, and demonstrate their wider cultural, political, social, economic, and material implications.

A reprint of the original full-score edition of the most famous musical work of the 20th century, created as a ballet score for Diaghilev's Ballets Russes.

A Weissman once said... "...can we please stop with the barrage of 2.3 second meals that only need 1 ingredient? I get it...we're busy. But let's refocus on the fact that beautifully crafted burgers don't grow on trees." Great cooking does, and should, take time. How can you know if something is your favourite if 50 to 80 percent of the stuff you've been eating was made by someone else? Butter, condiments, cheese, pickles, patties, and buns. For a superior and potentially even life-changing experience, you can (and should, to be honest) make these from scratch. While you're at it, give your own twist. As Joshua would say, "If you don't like blue cheese, then don't use blue cheese." With no regrets, excuses, or apologies, Joshua Weissman will instruct you how with his irreverent humour, a little bit of light razzing, and over 100 perfectly delectable recipes. If you love to host and entertain; if you like a good project; if fast food or kitchen shortcuts keeps letting your tastebuds down; then Joshua Weissman: An Unapologetic Cookbook is your ideal kitchen companion. *#1 New York Times Bestseller - September 2021

At the age of nineteen, high school diploma in hand, Leonard Gentine knew two things: he wanted to own a family business that would pass from generation to generation, and he wanted to spend the rest of his life with Dolores Becker, a girl he'd met on a blind date. For Leonard, life didn't prove that simple.

This biography, told from the viewpoint of four generations of the Gentine family, places the reader in Leonard's shoes as he advances from young man to old age and discovers life's foundational lessons. Along the way, he endures outstanding debts, disappointments, and a collection of small businesses, all with Dolores at his side. It's an inspirational story of perseverance, personal integrity, and a mind-set of always doing the right thing-as painful as that may be in the short term.

TREATED LIKE FAMILY details the development of Sargento-a nationally recognized cheese company and household name. At the same time, it's a timeless story that showcases the importance of the individual and how a family united in a single purpose within the right culture is unstoppable.

Tom Faley invites the reader into the lives of the Gentine family and the men and women they hired, deftly weaving a story grounded in over 180 interviews-the collective voices of the company's employees, retirees, and friends.

TREATED LIKE FAMILY offers a rare glimpse into the creative mind of an innovator and entrepreneur and underscores the rewards for all of us when we maintain our humanity toward one another: When one person motivates others to pull together, at times facing unspeakable odds, he is able not only to change their lives but to alter history.

The first absolutely accessible yet entirely sophisticated recipe book for people with diabetes, their families and friends. Every cook will discover favourite recipes in this collection - from Maggie Beer's Haloumi and Citrus Lentils and Adam Liaw's Scallops with Green Olive Tapenade and Preserved Lemon Powder to Luke Mangan's Warm Oriental Duck and Mango Salad and Janni Kyritsis's Pink Gin Granita. Amanda Bilson, the wife of renowned chef Tony Bilson, who has had Type 1 diabetes for 45 years, and Janni Kyritsis, an acclaimed chef himself who has Type 2 diabetes, have invited the best chefs in Australia to contribute wonderful recipes - some for everyday eating, some for special occasions. While this is not a traditional cookbook for people with diabetes, each recipe has been reviewed by the Senior Clinical Dietitian from The Diabetes Centre at St Vincent's Hospital. Nutritional information and tips from the dietitian have been included not only for people with diabetes but also for anyone watching their weight, blood glucose levels or cholesterol. Beautifully illustrated with more than 50 stunning photos, and with recipes from some of the finest chefs in the southern hemisphere, At My Table is a cookbook for anyone interested in cooking and eating gorgeous food. Each purchase of this cookbook will help raise funds for the patients and their families and carers at The Diabetes Centre, St Vincent's Hospital, Sydney.

Embark on a baking journey through the Star Wars galaxy, and craft scrumptious treats inspired by fan-favorite planets. Get ready to tour the galaxy with this baking cookbook inspired by the snowdrifts of Hoth, the wastelands of Tatooine, and beyond. Star Wars: The Official Baking Cookbook is the most delicious way to experience the planets, flora, and fauna of the Star Wars galaxy. Whether you're throwing a watch party or hosting members of the Galactic Senate, this cookbook is a must-have for fans of all ages. - Over thirty mouthwatering recipes: Star Wars: The Official Baking Cookbook features recipes such as Mustafarian Molten Lava Cakes, Cloud City Marshmallows, Life Day Cake, Loth-Cat Kibble, Keshian Spice Bread, Dagobah Bog Pie, and more. - Bake your way through the galaxy: Packed with stunning food photography that's sure to inspire your inner chef, this cookbook will transport you to planets such as Kashyyyk, Jakku, Endor, Bespin, Coruscant, and everywhere in between. - For all skill levels: All types of bakers--from Padawans to Jedi Masters--will be able to enjoy recipes based on the Star Wars galaxy, from the Skywalker Saga to Star Wars Rebels. - Own the official Star Wars baking cookbook: This officially licensed guide to the galaxy's best sweets and treats will be a delectable addition to your Star Wars collection.