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

Dining with Leaders, Rebels, Heroes and Outlaws is a marvelously funny journey into the gastronomic peccadilloes of the great, the good, and the not-so-good. Based on the findings of the British gastro-detective Fiona Ross, the Dining with Destiny series establishes a new genre: the food biography, with scandals, recipes, and their stories, allowing you to taste the culinary secret lives of presidents and prime ministers; dictators and revolutionaries; heroes and geniuses - and serve them up at your own dinner table. From Winston Churchill to Malcolm X, Golda Meir to Albert Einstein, and more, each of these figures took part in landmark historical and cultural events that have shaped and defined our way of life - but they also had to eat. Now it is time to look at their plates to discover what makes them a revolutionary, a hero, a rogue! Dining with Leaders, Rebels, Heroes and Outlaws lets you taste what's on Darwin's fork.

'Comfort Food for Breakups' is a beautifully written food memoir with a queer bent in which the author comes to terms with her Ukranian heritage and her lesbian identity by way of their connections to food: as sustenance, as coping mechanisms, as reminders of family history, and as objects of desire.

So you want to set up a food business? You want to be your own boss, show off your skills and have an adventure? Street food is the best place to start. It is delicious and fun, well-paid and life-affirming, offering pure freedom and a chance to develop a real obsession with the weather forecast. It can also be hand-to-mouth, heartbreaking, soul-destroying and heavy manual labour - but more on that later. Delicious Freedom is a guide for anyone thinking about setting up their own street food business, for those who don't have the time or inclination to read a dull tome on business strategy. It is the book Miranda Roberts wishes had existed seven years ago when she started her street food adventure, and one which many people are searching for. It provides tangible advice from what you will sell to where will you do it and to whom. Throughout the book you will find stories from those who have tried and succeeded as well as those who have tried and failed, what they've all learnt and why they did it. This accessible book encompasses all the highs and lows of running your own business, and provides an insight into one of the most exciting sectors of the hospitality industry.

What would Thanksgiving be without pecan pie? New Orleans without pecan pralines? Southern cooks would have to hang up their aprons without America's native nut, whose popularity has spread far beyond the tree's natural home. But as familiar as the pecan is, most people don't know the fascinating story of how native pecan trees fed Americans for thousands of years until the nut was "improved" a little more than a century ago-and why that rapid domestication actually threatens the pecan's long-term future. In The Pecan, acclaimed writer and historian James McWilliams explores the history of America's most important commercial nut. He describes how essential the pecan was for Native Americans-by some calculations, an average pecan harvest had the food value of nearly 150,000 bison. McWilliams explains that, because of its natural edibility, abundance, and ease of harvesting, the pecan was left in its natural state longer than any other commercial fruit or nut crop in America. Yet once the process of "improvement" began, it took less than a century for the pecan to be almost totally domesticated. Today, more than 300 million pounds of pecans are produced every year in the United States-and as much as half of that total might be exported to China, which has fallen in love with America's native nut. McWilliams also warns that, as ubiquitous as the pecan has become, it is vulnerable to a "perfect storm" of economic threats and ecological disasters that could wipe it out within a generation. This lively history suggests why the pecan deserves to be recognized as a true American heirloom.

Award-winning food writer Bee Wilson's secret history of kitchens, showing how new technologies - from the fork to the microwave and beyond - have fundamentally shaped how and what we eat. Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious -- or at least edible. But these tools have also transformed how we consume, and how we think about, our food. In Consider the Fork, award-winning food writer Bee Wilson takes readers on a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of objects we often take for granted. Technology in the kitchen does not just mean the Pacojets and sous-vide machines of the modern kitchen, but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. Blending history, science, and personal anecdotes, Wilson reveals how our culinary tools and tricks came to be and how their influence has shaped food culture today. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.

LONGLISTED FOR THE ANDRE SIMON AWARD 2021 'Truffle Hound, like a truffle, charms by seducing us' Mark Kurlansky A captivating exploration into the secretive and sensuous world of truffles, the elusive food that has captured hearts, imaginations, and palates worldwide. The scent of one freshly unearthed white truffle in Barolo was all it took to lead Rowan Jacobsen down a rabbit hole into a world of secretive hunts, misty woods, black-market deals, obsessive chefs, quixotic scientists, muddy dogs, maddening smells, and some of the most memorable meals ever created. Truffles attract dreamers, schemers, and sensualists. People spend years training dogs to find them underground. They plant forests of oaks and wait a decade for truffles to appear. They pay GBP2,170 a pound to possess them. They turn into quivering puddles in their presence. Why? Truffle Hound is the fascinating account of Rowan's quest to find out, a journey that would lead him from Italy to Istria, Hungary, Spain, England, and North America. Both an entertaining odyssey and a manifesto, Truffle Hound demystifies truffles-and then remystifies them, freeing them from their gilded cage and returning them to their roots as a sacred offering from the forest. It helps people understand why they respond so strongly to that crazy smell, shows them there's more to truffles than they ever imagined, and gives them all the tools they need to take their own truffle love to the next level. Deeply informed, unabashedly passionate, rakishly readable, Truffle Hound will spark Britain's next great culinary passion.

As a food photographer for 40 years, Joe Glyda has shot everything from appetizers to entrees to desserts. In Food Photography, author Glyda brings his experience as a teacher and professional photographer to the page, instructing photographers how to light food, use unique camera angles, and work with styles and trends to create timeless and mouth-watering images. Including setup diagrams, toolkits and instruction for editorial imagery, recipe and cookbook images, as well as images for packaging, this book is an essential resource for taking photographs that creatively meet your client's needs. Including invaluable advice on building your team and working with art directors and clients, this one-of-a-kind book is essential for students of commercial photography, food bloggers and professional photographers alike.

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.

Food photography is a rapidly-growing genre, and whether you're a food blogger looking to take your presentation to the next level, or a professional photographer keen to expand into this lucrative market, this book has everything you need to make it all a piece of cake. Using the techniques she has developed through years of professional success, Beata Lubas will teach you how to anticipate your clients' needs, articulate your own style, and skillfully manufacture sumptuous shots that leap from the page. Learn how to tell food stories using light, colour and shape to evoke atmosphere. Discover methods for shaping natural light to produce magical images in any environment. Combine styling tricks and camera skills to create sensational compositions. With clear, concise and comprehensive instruction to suite every skill level, this book takes you through all the stages involved in creating incredible food photography. So much more than just a guide to photographing food, this is a must-read manual for every photographer working with natural light.

Dieses Buch bietet eine textkritische Edition von NaGib ad-Din as-Samarqandis (st. 619/1222) medizinischem Nahrungsmittellexikon Kitab al-Agdiya wa-l-asriba mit deutscher UEbersetzung und einer Untersuchung zu den Inhalten des Werks und seinem Kontext innerhalb der arabischen Medizinliteratur. This book offers a critical edition of Najib ad-Din as-Samarqandi's (d. 619/1222) medical food encyclopedia Kitab al-Aghdiya wa-l-ashriba along with a German translation and a study on the contents of the work and its context within Arabic medical literature.

Widely acclaimed as "the Cheese Queen," Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making, first published in 1982, with over 400,000 copies in print. The completely updated 4th edition features 35 new cheese recipes, colour photography of step-by-step techniques, and new profiles of contemporary cheese makers. The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D'Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk's gouda, and more. Companion recipes are included for cheese plate condiments and classic cheese dishes. For cheese lovers wanting to make their own, Ricki Carroll's expert advice is the key to success.

If I Heart Soul Food left you satisfied yet also hungry for more, you're going to love Super Soul Food with Cousin Rosie! Here, Rosie shares more of her comfort soul food dishes, starting with traditional southern and creole favorites and jazzing them up with her own 'special sauce.' Rosie organizes these recipes by type of meal and adds in side dishes, breads, drinks to sip on, as well as a chapter of over-the-top desserts that make her fans swoon! Included are some of her most sought-after fan favorites (only available online until now), including: Southern Baked Macaroni and Cheese Casserole Seafood Boil with Creole Garlic Sauce Red Velvet Biscuits This is Rosie at her best, putting satisfying, soulful spins on classic, comfort southern and creole dishes, and also including her best loved fan favorites guaranteed to please old and new fans alike.

AS READ ON BBC RADIO 4 BOOK OF THE WEEK. The fascinating story of how we have gone out to eat, from the ancient Romans in Pompeii to the luxurious Michelin-starred restaurants of today. Tracing its earliest incarnations in the city of Pompeii, where Sitwell is stunned by the sophistication of the dining scene, this is a romp through history as we meet the characters and discover the events that shape the way we eat today. Sitwell, restaurant critic for the Daily Telegraph and famous for his acerbic criticisms on the hit BBC show MasterChef, tackles this enormous subject with his typical wit and precision. He spies influences from an ancient traveller of the Muslim world, revels in the unintended consequences for nascent fine dining of the French Revolution, reveals in full hideous glory the post-Second World War dining scene in the UK and fathoms the birth of sensitive gastronomy in the US counterculture of the 1960s. This is a story of the ingenuity of the human race as individuals endeavour to do that most fundamental of things: to feed people. It is a story of art, politics, revolution, desperate need and decadent pleasure. Sitwell, a familiar face in the UK and a figure known for the controversy he attracts, provides anyone who loves to dine out, or who loves history, or who simply loves a good read with an accessible and humorous history. The Restaurant is jam-packed with extraordinary facts; a book to read eagerly from start to finish or to spend glorious moments dipping in to. It may be William Sitwell's History of Eating Out, but it's also the definitive story of one of the cornerstones of our culture.

The papers include discussions of the archaeological record; Anne Rycraft on the medieval diet and markets; Peter Brears on York guilds and on shopping in York and its supply of the hinterland; Eileen White on the domestic record of the 16th and 17th centuries; Laura Mason on the diet of the working class in Victorian York and on regional foods.