It's said that the history of Mexico is, in great measure, the history of its culture, and the history of its culture is, in great measure, the history of its cooking. Restaurant menus and store aisles north of the Mexican border are packed with commonly known dishes that many have come to simplistically think of as Mexican cuisine. But the history of Mexican food is complex-a cornucopia of foodways ranging from indigenous, pre-Hispanic times to centuries of colonial-era influences and contemporary fusion variations. New Cooking from Old Mexico, Mexican food connoisseur Jim Peyton introduces a contemporary and diverse style of cooking practiced in Mexico-called nueva cocina mexicana-combining the elegant Mexican classics and techniques spanning centuries. Following an extensive introduction to the roots of Mexican cuisine complete with an overview of its foodways and new world ingredients, Peyton presents more than 130 recipes. Many of them are brought to life with colorful illustrations accompanied by a glossary of ingredients and culinary terms unique to these food cultures. In all, this collection is a tribute to the rich complexity of historic and contemporary Mexican cooking.

Christmas is a time for entertaining and for the host that means hours spent planning, shopping and decorating the house. With a good guidebook in hand, the work of holiday entertaining can be one of the joys of the seasons.

The story behind life in a world-renown Michelin-starred restaurant. Tom Sellers is a luminary of the British culinary scene. His Restaurant Story opened its doors in April 2013; its innovative literary-inspired menu, taking diners on 'a personal journey through food', has won him huge critical and public acclaim. Story was awarded its first Michelin star just five months after opening. This stunning book will be your chance to enter the visionary mind of one of the most original chefs of our time, and discover the truth behind the tales of his brilliant food.

Fermentation and the use of micro-organisms is one of the most important aspects of food processing - an industry that is worth billions of US dollars world-wide. Integral to the making of goods ranging from beer and wine to yogurt and bread, it is the common denominator between many of our favorite things to eat and drink. In this updated and expanded second edition of Food, Fermentation, and Micro-organisms, all known food applications of fermentation are examined. Beginning with the science underpinning food fermentations, the author looks at the relevant aspects of microbiology and microbial physiology before covering individual foodstuffs and the role of fermentation in their production, as well as the possibilities that exist for fermentation's future development and application. Many chapters, particularly those on cheese, meat, fish, bread, and yoghurt, now feature expanded content and additional illustrations. Furthermore, a newly included chapter looks at indigenous alcoholic beverages. Food, Fermentation, and Micro-organisms, Second Edition is a comprehensive guide for all food scientists, technologists, and microbiologists working in the food industry and academia today. The book will be an important addition to libraries in food companies, research establishments, and universities where food studies, food science, food technology and microbiology are studied and taught.

Beginning with an examination of West African food traditions during the era of the transatlantic slave trade and ending with a discussion of black vegan activism in the twenty-first century, Getting What We Need Ourselves: How Food Has Shaped African American Life tells a multi-faceted food story that goes beyond the well-known narrative of southern-derived "soul food" as the predominant form of black food expression. While this book considers the provenance and ongoing cultural resonance of emblematic foods such as greens and cornbread, it also examines the experiences of African Americans who never embraced such foods or who rejected them in search of new tastes and new symbols that were less directly tied to the past of plantation slavery. This book tells the story of generations of cooks and eaters who worked to create food habits that they variously considered sophisticated, economical, distinctly black, all-American, ethical, and healthful in the name of benefiting the black community. Significantly, it also chronicles the enduring struggle of impoverished eaters who worried far more about having enough to eat than about what particular food filled their plates. Finally, it considers the experiences of culinary laborers, whether enslaved, poorly paid domestic servants, tireless entrepreneurs, or food activists and intellectuals who used their knowledge and skills to feed and educate others, making a lasting imprint on American food culture in the process. Throughout African American history, food has both been used as a tool of empowerment and wielded as a weapon. Beginning during the era of slavery, African American food habits have often served as a powerful means of cementing the bonds of community through the creation of celebratory and affirming shared rituals. However, the system of white supremacy has frequently used food, or often the lack of it, as a means to attempt to control or subdue the black community. This study demonstrates that African American eaters who have worked to creative positive representations of black food practices have simultaneously had to confront an elaborate racist mythology about black culinary inferiority and difference. Keeping these tensions in mind, empty plates are as much a part of the history this book sets out to narrate as full ones, and positive characterizations of black foodways are consistently put into dialogue with distorted representations created by outsiders. Together these stories reveal a rich and complicated food history that defies simple stereotypes and generalizations.

A reissue of the classic reference work on the history of cooking and eating. Sara Paston-Williams has used the great wealth of National Trust houses and records to produce this wonderful book which is a feast for the eye as well as a fascinating guide to all the arts of dining. " ....a brilliant marriage of historical picture research, well-chosen recipes, and historical narrative..." Taste " ...the best single treatment of British food history that we have seen for years - or possibly ever." Anne Willan, Petits Propos Culinaires A reissue of the classic reference work on the history of cooking and eating. Behind the curious ingredients and mysterious language of old cookery books lies a completely different world, where the foods that we take for granted were often not available, their preparation, cooking and preservation were laborious and skilful tasks, and the art of dining reflected social attitudes quite removed from modern culinary practice. The Art of Dining includes historical recipes, together with their modern adaptations and covers Medieval, EarlyTudor, Elizabethan, Stuart, Georgian, Victorian and Edwardian periods. Sara Paston-Williams has used the great wealth of National Trust houses and records to produce this wonderful book which is a feast for the eye as well as a fascinating guide to all the arts of dining.

Until the early nineteenth century, political philosophy and economics were dining companions. Both took up fundamental questions of how we should feed one another. But with the rise of corporate capitalism, modern economics lost sight of its primary task and turned away from the complexities of real people's sustenance in favor of the single-minded pursuit of money. In Meals Matter, Michael Symons returns economics to its roots in the distribution of food and the labor required. Setting the table with vivid descriptions of conviviality, he offers a gastronomic rebuttal to the narrow worldview of mainstream economics. Engaging with a wide variety of thinkers-including Epicurus, Enlightenment philosophers such as Thomas Hobbes and John Locke, the gastronomer Jean Anthelme Brillat-Savarin, and economic theorists from Francois Quesnay and Adam Smith through the neoliberals-Symons traces how we went astray and how we can find our way back to a more caring, sustainable way of life. He finds hope for shared "table pleasure" in institutions like community gardens, street markets, and banquets and in eating fresh, local, and "slow" food. An innovative, historically based argument at the intersection of food history and social thought, Meals Matter challenges us to reject the economics of greed in favor of a community-based economics of sharing and gastronomic enjoyment.

'A sea breeze wafts up from every page. This book is a delight.' - Nigel Slater Both grounding and uplifting, From Coast & Cove, the new book from author and acclaimed illustrator Anna Koska, walks us through the four seasons on the English coast. Beautifully observed, contemplative and deeply personal, Anna combines emotive and evocative tales of life beside the sea with her exquisitely detailed and intricate illustrations of the plants and wildlife found in the water and along the coastline. Anna and her family moved from East Sussex to Devon in 2020 and she now finds inspiration for her artworks in the ebb and flow of the tide throughout the year, the flotsam and jetsam washed up on the shore and the creatures spotted in the air, on land and tucked away in rockpools - whether it's the haunting cry of the curlew heard while kayaking along the River Dart, the iridescent scales and pointed teeth of a hake, the mussel shells discarded by an oystercatcher, or the kelp, wrack and eelgrass strewn along the beach and pressed for posterity. A love letter to the natural world captured in materials ranging from pencil, pen and ink, watercolour and egg tempera, From Coast & Cove details an artist's year spent beside the sea. A book to savour, and a wonderful celebration of nature's cycles and minutiae.

From skincare to cocktails, and energy boosts to allergies, honey is a magic potion in an everyday bottle.

Honey has been prized by humans for thousands of years for its sweetness, nutrition, and medicinal properties. Honey collection is one of the oldest known human activities – with home beekeeping never more popular than today. Contemporary hives can be found on top of Paris’ Notre Dame, the Whitney Museum in NYC, the urban farms of Detroit, and – chances are – your neighbor’s backyard.

Honey’s benefits have been known by homeopaths for centuries, but honey has seen its star rise in the last decade, as its cure-all benefits have been rallied by health food stores and cosmetics trade. Honey is one of the world’s only natural sweeteners. It also contains nutrients, enzymes, minerals, antioxidants, and amino acids – a true super food. From allergies to baking, hangover cures to haircare, honey’s applications are endless – discover how to use it to its full potential!

Charming, engaging, and comprehensive, The Honey Book is the ultimate guide to this liquid perfection and the myriad applications it has to offer.

The first collection of food writing by Britain's funniest and most feared critic A.A. Gill knows food, and loves food. A meal is never just a meal. It has a past, a history, connotations. It is a metaphor for life. A.A. Gill delights in decoding what lies behind the food on our plates: famously, his reviews are as much ruminations on society at large as they are about the restaurants themselves. So alongside the concepts, customers and cuisines, ten years of writing about restaurants has yielded insights on everything from yaks to cowboys, picnics to politics. TABLE TALK is an idiosyncratic selection of A.A. Gill's writing about food, taken from his Sunday Times and Tatler columns. Sometimes inspired by the traditions of a whole country, sometimes by a single ingredient, it is a celebration of what great eating can be, an excoriation of those who get it wrong, and an education about our own appetites. Because it spans a decade, the book focuses on A.A. Gill's general dining experiences rather than individual restaurants - food fads, tipping, chefs, ingredients, eating in town and country and abroad, and the best and worst dining experiences. Fizzing with wit, it is a treat for gourmands, gourmets and anyone who relishes good writing.

This is a unique guide to meal preparation that includes not only a complete menu for each feast but detailed suggestions on table settings, centrepieces and even flowers, turning the meal into a complete event honouring both the occasion and the friends and loved ones served. The selection of menu items varies from time-honoured classics to modern experimental cuisine, with a heavy emphasis on comfort foods. Items are selected for each menu based on how their flavours work with those of the other items chosen as well as their suitability for each particular celebration.

"In this savory feast of ideas, Andrew Beahrs employs his curiosity and wit to reconstitute Twain's original literary ingredients into an American meal that is both delicious and elucidating." - Nick Offerman One young food writer's search for America's lost wild foods, from New Orleans croakers to Illinois prairie hens, with Mark Twain as his guide.In 1879, Mark Twain paused during a European tour to compose a fantasy menu of the American dishes he missed the most. A true love letter to American food, the menu included some eighty specialties, from Mississippi black bass to Philadelphia terrapin. Andrew Beahrs chooses eight of these regionally distinctive foods, retracing Twain's footsteps as he sets out to discover whether they can still be found on American tables. Weaving together passages from Twain's famous works and Beahrs's own adventures, this travelogue-cum-culinary-history takes us back to a bygone era when wild foods were at the heart of American cooking.

Filling a gap in contemporary food and globalization scholarship, this timely book presents recent case-study research on the globalization of food systems, and the impacts for communities around the world. It covers debates on new structures and food products, as well as detailed accounts of fresh horticulture, tropical crops and livestock. Drawing together contributions of twenty-six leading international social scientists from eleven countries, this book will interest researchers in geography, development studies, agricultural economics and political science, as well as professionals in the fields of trade and food policy.

"The best prose writer in America."
--W.H. Auden

"She writes about food as others do about love, but rather better."
--Clifton Fadiman

"Poet of the appetites."
--John Updike

"A monument."
--Julia Child

"One of the world's finest food writers and, in the eyes of many, the grand dame of gastronomy."
--James Villas

"M.F.K. Fisher ... brings onstage a peach or a brace of quail and shows us history, cities, fantasies, memories, emotions."
--Patricia Storace, The New York Review of Books

"One of my great heroes."
--Jacques Pepin

"A delightful book. It is erudite and witty and experienced and young."
--The New York Times Book Review

In Serve It Forth, her first book, M. F. K. Fisher takes readers on an animated journey through culinary history, beginning with the honey-loving Greeks and the immoderate Romans. Fisher recalls a hunt for snails and truffles with one of the last adepts in that art and recounts how Catherine de Medici, lonely for home cooking, touched off a culinary revolution by bringing Italian chefs to France. Each essay makes clear the absolute firmness of Fisher's taste--contrarian and unique--and her skill at stirring memory and imagination into a potent brew.

Cook anything without a recipe--just let the ingredients lead the way! Author Phyllis Good of Fix-It and Forget-It fame and her circle of friends who love to cook are here to help. No Recipe? No Problem! offers tips, tricks, and inspiration for winging it in the kitchen. Each chapter offers practical kitchen and cooking advice, from an overview of essential tools and pantry items to keep on hand to how to combine flavors and find good substitute ingredients, whether it's sheet pan chicken, vegetables, pasta, grain bowls, or pizza for tonight's dinner. Freestyle Cooking charts provide a scaffolding for building a finished dish from what cooks have available; Kitchen Cheat Sheets lend guidance on preparing meats, vegetables, and grains with correct cooking times and temperatures; and stories from Good's Cooking Circle offer personal experiences and techniques for successfully improvising for delicious results, such as how to combine flavors that work well together or how to use acid to draw out the sweetness in unripened fruit. Like being in the kitchen with a trusted friend or family member who delivers valuable information in a friendly, encouraging way, this book will inspire readers to pull ingredients together, dream up a dish, stir in a little imagination, and make something delicious take shape.

This comprehensive, technical guide offers the curious home distiller pretty much everything there is to know about distilling fruit brandies. Raw materials, fermentation, mashing, alcohol determination, clarifying and filtering, and storage are all presented in great detail through text, diagrams, and photos. Each and every aspect of distilling is presented, including timing, yields, detecting distillation errors, and more. This guide also offers a thorough introduction to the proper usage of necessary equipment ranging from measuring devices and vessels to simple stills and stills with enhancement systems, or columns. And for the enterprising distiller there is also an introduction to the process of grain distillation. Here is a great resource for adventurous artisans, home brewers, and vintners.

A hilarious series of culinary adventures from GQ's award-winning food critic, ranging from flunking out of the Paul Bocuse school in Lyon to dining and whining with Sharon Stone.Alan Richman has dined in more unlikely locations and devoured more tasting menus than any other restaurant critic alive. He has reviewed restaurants in almost every Communist country (China, Vietnam, Cuba, East Germany) and has recklessly indulged his enduring passion for eight-course dinners (plus cheese). All of this attests to his herculean constitution, and to his dedication to food writing.In Fork It Over, the eight-time winner of the James Beard Award retraces decades of culinary adventuring. In one episode, he reviews a Chicago restaurant owned and operated by Louis Farrakhan (not known to be a fan of Jewish restaurant critics) and completes the assignment by sneaking into services at the Nation of Islam mosque, where no whites are allowed. In Cuba, he defies government regulations by interviewing starving political dissidents, and then he rewards himself with a lobster lunch at the most expensive restaurant in Havana. He chiffonades his way to a failing grade at the Paul Bocuse school in Lyon, politely endures Sharon Stone's notions of fine dining, and explains why you can't get a good meal in Boston, spurred on by the reckless passion for food that made him "the only soldier he knows who gained weight while in Vietnam" and carried him from his neighborhood burger joint to Le Bernardin.Alan Richman, once described as the "Indiana Jones of food writers," has won more major awards than any other food writer alive, including a National Magazine Award, eight James Beard Awards for restaurant reviewing, and two James Beard M.F.K. Fisher distinguished writing awards. The all new cover will emphasize Richman's globetrotting persona and attract a wide audience

Meatless Mondays, Wheatless Wednesdays, vegetable gardens and chickens in every empty lot. When the United States entered World War I, Minnesotans responded to appeals for personal sacrifice and changed the way they cooked and ate in order to conserve food for the boys "over there." Baking with corn and rye, eating simple meals based on locally grown food, consuming fewer calories, and wasting nothing in the kitchen became civic acts. High-energy foods and calories unconsumed on the American home front could help the food-starved, war-torn American Allies eat another day and fight another battle.
Food historian Rae Katherine Eighmey engages readers with wide research and recipes drawn from rarely viewed letters, diaries, recipe books, newspaper accounts, government pamphlets, and public service fliers. She brings alive the unknown but unparalleled efforts to win the war made by ordinary "Citizen Soldiers"--farmers and city dwellers, lumberjacks and homemakers--who rolled up their sleeves to apply "can-do" ingenuity coupled with "must-do" drive. Their remarkable efforts transformed everyday life and set the stage for the United States' postwar economic and political ascendance.
Rae Katherine Eighmey is a food historian who has written several historical recipe books and coauthored "Potluck Paradise: Favorite Fare from Church and Community Cookbooks." An avid foodie, she tested all the recipes in this book for modern kitchens.

Artisanal Mezcal follows a delicate underground baking process that has existed for hundreds of years, but it is only now that it's experiencing a Renaissance in craft cocktail bars and homes around the country. Made from agave, but so much more than tequila, Mezcal's smoky flavor and smooth finish--as well as its artisanal, farm-to-table background--has made it the new "spirit du jour." This book contains 50 cocktail recipes you can make at home with delicious, versatile out-of-this world Mezcal, containing information about how this small-batch liquor is made by Oaxacan families, and will include tasting notes on almost every brand available in the US.

The extraordinary tale of the wildfire spread of a drink which is embedded in our history and our daily cultural life - and which provides a compelling allegory for corporate greed, mercantile ruthlessness and global expansion. Arguably the most valuable legally traded commodity in the world after oil, coffee's dark five-hundred year history links alchemy and anthropology, poetry and politics, and science and slavery. Revolutions have been hatched in coffee houses, secret socities and commercial alliances formed, and politics and art endlessly debated. With over a hundred million people looking to it for their livelihood, the coffee industry is now the world's largest employer and the financial lifeblood of many third-world countries (or the blood with which they feed the global capitalist vampire, depending on your point of view). But with world prices at a historic low, the future looks uncertain. In this thought-provoking expose, Antony Wild, coffee trader and historian, explores coffee's dismal colonial past and its perilous corporate present, revealing the shocking exploitation at the heart of the industry. To many people, coffee has become largely just another commodity. Black Gold restores our faith in the mystery of this unique beverage.

Edward Ashdown Bunyard (1878-1939) was England's foremost pomologist (student of apples) and a significant gastronome and epicure in the 1920s and 30s. He wrote three books of national significance: "A Handbook of Hardy Fruits" (1920-25) "The Anatomy of Dessert" (1929), and "The Epicure's Companion" (1937, edited with his sister, Lorna). His family were the owners of one of England's most significant fruit nurseries, founded in 1796 in Kent. In his written work, Bunyard was important for his trenchant and enlightening explication of the charm of apples, surely England's most noble garden product, as well as pears and other fruits. There is probably no better contemplation of the last course of dinner than "The Anatomy of Dessert". Bunyard's life ended tragically with his suicide in 1939. This volume of essays, written for the most part by Edward Wilson, English scholar and fellow of Worcester College, Oxford, but with important contributions by Joan Morgan (currently England's foremost authority on the history of apples and the place of dessert in Victorian dining), Alan Bell (biographer of Sydney Smith, formerly Librarian of the London Library) and Simon Hiscock (Senior Research Fellow in Botany at Worcester College, Oxford) topped and tailed by poems from Arnd Kerkhecker and U.A. Fanthorpe. The studies include a biographical essay on Edward Bunyard and chapters about his friendship with Norman Douglas; his literary tastes; his scientific work in plant genetics; his relationship with the epicurian society, The Saintsbury Club; his work seen in the context of inter-war gastronomic writing; and his contribution to the horticultural world, particularly as a pomologist and enthusiast of English roses. It closes with a full bibliography of works by, and about, Bunyard.