Outside of Italy, the country's culture and its food appear to be essentially synonymous. And indeed, as "The Italian Way" makes clear, preparing, cooking, and eating food play a central role in the daily activities of Italians from all walks of life. In this beautifully illustrated book, Douglas Harper and Patrizia Faccioli present a fascinating and colorful look at the Italian table.

"The Italian Way" focuses on two dozen families in the city of Bologna, elegantly weaving together Harper's outsider perspective with Faccioli's intimate knowledge of the local customs. The authors interview and observe these families as they go shopping for ingredients, cook together, and argue over who has to wash the dishes. Throughout, the authors elucidate the guiding principle of the Italian table--a delicate balance between the structure of tradition and the joy of improvisation. With its bite-sized history of food in Italy, including the five-hundred-year-old story of the country's cookbooks, and Harper's mouth-watering photographs, "The Italian Way" is a rich repast--insightful, informative, and inviting.

McGee On Food And Cooking is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without. McGee On Food And Cooking renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks. If you've ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; how it is that cheese can possibly have so many different permutations of flavour and texture; why chopping onions makes you cry; about the health benefits of chocolate and alcohol; why Jerusalem artichokes make you fart; or even how to avoid poisoning your guests - then this is the book for you. With the enlightenment it brings, you may find yourself emerging from the culinary dark ages. Harold McGee's original On Food And Cooking was acclaimed as a masterpiece on both sides of the Atlantic, and won the 1986 Andre Simon Food Book of the Year. Now completely rewritten for a new generation, reflecting the seismic shifts in science and upsurge in home cooking over the past two decade

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

Prized for their taste and nutrition, blueberries are a favorite for eating by the handful and as an ingredient in cooking and baking. Blueberry Love celebrates this sweet-tart summer fruit with 46 recipes for enjoying blueberries, fresh or frozen. From breakfast treats (Blueberry Cinnamon-Spiced Doughnuts and Blueberry-Pecan French Toast Casserole) to salads (Blueberry, Watermelon, Feta, and Mint), from main courses (Sauteed Pork Tenderloin with Blueberry Balsamic Mustard Glaze) to desserts (Blueberry Layer Cake with Lemon Curd and Cream Cheese Frosting), this book is brimming with classic and creative ways to put blueberries to use. It also includes tips for picking, freezing, and making staples like jam and pie.

The Good Parenting Food Guide offers straightforward advice for how to encourage children to develop a healthy, unproblematic approach to eating. * Explores key aspects of children s eating behavior, including how children learn to like food, the role of food in their life and how habits are formed and can be changed * Discusses common problems with children s diets, including picky eating, under-eating, overeating, obesity, eating disorders and how to deal with a child who is critical of how they look * Turns current research and data into practical tips * Filled with practical solutions, take home points, drawings, and photos * Mumsnet Blue Badge Award Winner

Mrs Samuelson was part of a movement in the 1920s and 30s for preserving English regional recipes before they were lost for ever. This book, published in 1937, was a fruit of that campaign. A number of the recipes printed here are from her own very large collection of cookery books. Others come from local manuscripts that were still to be found at that time in the libraries of the families for whom they were written, the most notable being Philadelphia Shoebridges manuscript cookery book of 1708. Sussex Pies and Sussex Pond Pudding (still a favourite today) are here, as well as Sussex Hogs Pudding, Tipsy Kent Squire and recipes from the Countess of Kents book of 1671. The range of ingredients is unusually wide, but adventurous cooks can still use most of these recipes today. This is the first reprint of this interesting title. It contains delightful period black and white drawings by Vincent Hill from the original book.

"With Chef Derek Bissonnette in your kitchen you have casual, approachable, and electric cooking. Soups will bring pure joy, warmth, and flavor to the table, and the beautiful photography will transport you to a dream workplace." - Daniel Boulud, Chef-Owner of 7 restaurants in New York City and 6 National and International Destinations Go way beyond the basics with this gorgeous chef's compendium of delicious, satisfying soups and stews! Snap out of your same old soup and stew recipe routine with hundreds of new and exciting takes on the classics--and some creative concoctions that will surely become family favorites. Inspired by both his home state of Maine and global cuisines, Chef Derek Bissonnette's Soup features: - 300+ Easy-to-Follow Recipes that will guide you to remarkable results - Mouth-Watering Photography and detailed illustrations that walk you through culinary tools and techniques - Recipes for all Palates - it doesn't matter if you're an omnivore, gluten-free, vegetarian, or vegan - Family-Friendly Recipes designed to be ready in 30 minutes or less - 20+ Chilled and Dessert Soups - A Comprehensive History of Soup Whether you are planning a casual family dinner, or a formal dinner for 20--this cookbook will help elevate your soups. About the Author: When Derek Bissonnette was 16 he landed his first kitchen gig, at a bakery in Searsport, Maine. He went on to study baking and pastry at the Culinary Institute of America, graduating in 2000. He was hired as the pastry chef at the estimable White Barn Inn in Kennebunk, Maine, jumped to the renowned Inn at Little Washington in rural Virginia, and then joined the kitchen at the elegant English countryside hotel, The Summer Lodge Country House Hotel and Spa. In 2009, he returned to Maine and the White Barn, where he was promoted to executive chef in 2015. After Bissonnette took over the White Barn kitchen, he started toting a camera to work to create a visual record of dishes he and his staff came up with. Photography clicked with him, and in 2017, he gave up his apron to pursue photography full time. He is the author of Soup: The Ultimate Cookbook and Dumplings. Find out more at dbfoodphoto.com.

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.

Unlock the full potential of your cast iron cookware with The Encyclopedia of Cast Iron. This ultimate guide features 350 delicious and diverse recipes designed specifically for cooking in cast iron.

Savor the unique flavors and textures that only cast iron can bring to your meals. From mouthwatering seared steaks and crispy fried chicken to fluffy Dutch baby pancakes and decadent skillet cookies, this cookbook has something to satisfy every palate and occasion. Whether you're a seasoned cast iron enthusiast or a first timer, these easy-to-follow recipes will ensure you get the most out of your cookware.

Inside you'll find:

• Over 350 recipes for appetizers, entrees, desserts, and more
• Stunning full-color photography
• Care tips for your cast iron

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!

A fun collection of Martin Parr's food pictures, which documents the simple notion that 'we are what we eat'. Real Food celebrates all things food through the eyes of the renowned British photographer Martin Parr - a kaleidoscope of foods the world over, from hot dogs to sticky buns and langoustine to lemon meringue pie. Featuring photographs taken throughout Martin Parr's prolific career to-date, Real Food will comprise the very best of Parr's iconic imagery - a collection of close-up food shots, in typical garish colour, taken by Parr throughout his travels across the world. Introduced with an essay by Fergus Henderson, British chef and founder of the restaurant St John's in London, which considers Parr's photographs in the context of global cuisine, and Parr's fascination with the social aspect of food that is at the heart of these photographs.

Combine the insights of an experienced dietitian and a renowned chef in this practical guide to nutrition and food In the newly revised 10th Edition of Nutrition for Foodservice and Culinary Professionals, registered nutritionist Karen E. Drummond and executive chef Lisa M. Brefere deliver an insightful guide to incorporating healthy, balanced dietary techniques into everyday practice. From national nutrition guidelines to food preparation and labeling standards, the authors cover every relevant aspect of planning, preparing, and serving healthy meals. They include updated 2020-2025 Dietary Guidelines for Americans from the USDA, the latest nutrition research, culinary trends, ingredients, and planning menus to meet the diverse nutritional needs of today's customers. This book also includes: A thorough introduction to the fundamentals of nutrition and foods, including why nutrition is important, what constitutes a healthy diet, and discussions of calories and nutrients A comprehensive exploration of balanced cooking and menus, including how to build flavor, balanced baking, modifying recipes, and gluten-free baking Practical discussions of applied nutrition, including how to handle customers' special nutrition requests, weight management, and nutrition for people of all ages Several appendices including serving sizes for MyPlate food groups and dietary reference intakes An enhanced e-book with links to technique videos, interactive games, quizzes, and glossary entries Perfect for students completing a culinary arts or foodservice management curriculum, Nutrition for Foodservice and Culinary Professionals, Tenth Edition is also an indispensable resource for chefs, cooks, and anyone else who professionally prepares food.

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.

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.

Through a feast of over 100 recipes, stories, and stunning photography, More Than Yorkshire Puddings is a personal book from Yorkshire-born food writer Elaine Lemm. This is her culinary journey from Yorkshire with its exciting and immensely varied foods thanks to its magnificent coastline, cities, and countryside to living and working in many countries worldwide. In the book, she brings together the influences from that journey, so expect to have your senses assaulted with untold tastes, scents and textures on a voyage rich with both much-loved Yorkshire favourites and a wealth of multi-cultural recipes.

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.