The largest edible fruit native to the United States tastes like a cross between a banana and a mango. It grows wild in twenty-six states, gracing Eastern forests each fall with sweet-smelling, tropical-flavored abundance. Historically, it fed and sustained Native Americans and European explorers, presidents, and enslaved African Americans, inspiring folk songs, poetry, and scores of place names from Georgia to Illinois. Its trees are an organic grower's dream, requiring no pesticides or herbicides to thrive, and containing compounds that are among the most potent anticancer agents yet discovered. So why have so few people heard of the pawpaw, much less tasted one? In Pawpaw-a 2016 James Beard Foundation Award nominee in the Writing & Literature category-author Andrew Moore explores the past, present, and future of this unique fruit, traveling from the Ozarks to Monticello; canoeing the lower Mississippi in search of wild fruit; drinking pawpaw beer in Durham, North Carolina; tracking down lost cultivars in Appalachian hollers; and helping out during harvest season in a Maryland orchard. Along the way, he gathers pawpaw lore and knowledge not only from the plant breeders and horticulturists working to bring pawpaws into the mainstream (including Neal Peterson, known in pawpaw circles as the fruit's own "Johnny Pawpawseed"), but also regular folks who remember eating them in the woods as kids, but haven't had one in over fifty years. As much as Pawpaw is a compendium of pawpaw knowledge, it also plumbs deeper questions about American foodways-how economic, biologic, and cultural forces combine, leading us to eat what we eat, and sometimes to ignore the incredible, delicious food growing all around us. If you haven't yet eaten a pawpaw, this book won't let you rest until you do.

"My sister is pregnant with a Lemon this week, Week 14, and this is amusing. My mother's uterine tumor, the size of a cabbage, is Week 30, and this is terrifying." When her mother is diagnosed with a rare form of cancer, Karen Babine-a cook, collector of thrifted vintage cast iron, and fiercely devoted daughter, sister, and aunt-can't help but wonder: feed a fever, starve a cold, but what do we do for cancer? And so she commits herself to preparing her mother anything she will eat, a vegetarian diving headfirst into the unfamiliar world of bone broth and pot roast. In these essays, Babine ponders the intimate connections between food, family, and illness. What draws us toward food metaphors to describe disease? What is the power of language, of naming, in a medical culture where patients are too often made invisible? How do we seek meaning where none is to be found-and can we create it from scratch? And how, Babine asks as she bakes cookies with her small niece and nephew, does a family create its own food culture across generations? Generous and bittersweet, All the Wild Hungers is an affecting chronicle of one family's experience of illness and of a writer's culinary attempt to make sense of the inexplicable.

In" Comfortable Entertaining," Nathalie Dupree has written the book that gives us permission-at long last-to entertain in a less-than-perfect world. A much-loved cookbook and television personality, Dupree has thrown parties on rooftops and in tiny apartments, planned galas for hundreds, and put on last-minute get-togethers. "Comfortable Entertaining" is the book that shows us how to do what Dupree does best-create spontaneous hospitality and great food.
This full-range cookbook and entertaining guide features twenty-six full menus, from holiday classics to an eye-popping formal dinner party for eight, from soup parties and brunches to more casual meals and salad lunches. Dupree displays colorful and attractive napkin and tablecloth arrangements, explains how to seat feuding guests, and tells us what to do when dinner burns to a crisp minutes before the guests arrive (order out ). Illustrated throughout with color photographs and packed with 250 life-is-not-perfect recipes, " Comfortable Entertaining" is as friendly, inspiring, and down-to-earth as a cookbook can get.

*THE ORIGINAL & BESTSELLING ALMANAC* 'Lia Leendertz's classic almanac never fails to delight' - The Herald 'It's a perfect Christmas present' - Allan Jenkins, The Observer A perfect toolkit for connecting with the world around us and the year ahead as it unfolds - all in a compact and pocket size guide that just begs you to pick it up and browse. The Almanac: A seasonal guide to 2022 reinvents the tradition of the rural almanac for a new audience. It gives you the tools and inspiration you need to celebrate, mark and appreciate each month of the year in your own particular way. Divided into the 12 months, a set of tables each month gives it the feel and weight of a traditional almanac, providing practical information that gives access to the outdoors and the seasons, perfect for expeditions, meteor-spotting nights and beach holidays. There are also features on each month's unique nature, such as the meteor shower of the month, beehive behaviour, folklore, seasonal recipes and charts tracking moon phases and tides. You will find yourself referring to The Almanac all year long, revisiting it again and again, and looking forward to the next edition as the year draws to a close. The geographical scope of The Almanac is Britain and Ireland PRAISE FOR THE ALMANAC: 'The perfect companion to the seasons' - India Knight 'Indispensable' - Sir Bob Geldof 'This book is your bible' - The Independent 'An ideal stocking filler' - The English Garden 'I love this gem of a book' - Cerys Matthews

The French edition. The culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens. The Cooking Lab, publisher of the encyclopedic six-volume set Modernist Cuisine, which immediately became the definitive reference for this revolution, has now produced a lavishly illustrated guide for home cooks, complete with all-new recipes tailored for cooking enthusiasts of all skill levels.Modernist Cuisine at Home, by Nathan Myhrvold with Maxime Bilet, is destined to set a new standard for home cookbooks. The authors have collected in this 456-page volume all the essential information that any cook needs to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning recipes. The book includes a spiral-bound Kitchen Manual that reprints all of the recipes and reference tables on waterproof, tear-resistant paper. Drawing on the same commitment to perfection that produced Modernist Cuisine, Modernist Cuisine at Home applies innovations pioneered by The Cooking Lab to refine classic home dishes, from hamburgers and wings to macaroni and cheese. More than 400 new recipes are included, most with step-by-step photos that make it easy to bring dining of the highest quality to your own dinner table.Among the amazing techniques you'll find are: how to cook fish and steak perfectly every time, whether you're in the kitchen, the backyard, or tailgating in a parking lot;how to use a pressure cooker to make stocks in a fraction of the usual time while capturing more of the flavor;the secret to making quick, sumptuous caramelized vegetable soups and purees;how to outfit your home oven to make pizzas as crispy as you would get from a wood-fired brick ovenalong with recipes for: perfect eggs and breathtaking omelets that remove the guesswork for stress-free breakfasts, even for a crowd;gravies and a hollandaise sauce that are wonderfully rich, perfectly smooth, and never separate;a flawless cheeseburger and an ultrafrothy milk shake;chicken wings made better with Modernist techniques, plus seven great sauces and coatings for them;macaroni and cheese, including stove-top, baked, and fat-free versions, that can be made with any cheese blend you like, from gouda and cheddar to jack and Stilton.Cooking like a Modernist chef at home requires the right set of tools, but they're less expensive and easier to find than you might think. You'll also learn how to get the best out of the kitchen appliances you already own. Learn how to use your microwave oven to steam fish and vegetables to perfection, make exceptional beef jerky, and fry delicate herbs.The first 100 pages of the book are a trove of useful information, such as: how to test the accuracy of a thermometer, and why it's time to switch to digital;how to use (and not to use) a blowtorch to sear food fast and beautifully;how to marinate meats more quickly evenly by injecting the brine;the myriad uses for a whipping siphon beyond whipped cream;why those expensive copper pans may not be worth the price;how to deep-fry without a deep fryer;how to stop worrying and get the most out of your pressure cooker;how to cook sous vide at home with improvised equipment, a special-purpose water bath, or a home combi oven.Modernist Cuisine at Home is an indispensable guide for anyone who is passionate about food and cooking.

Please your palate and impress your guests with this must-have guide for all things seasoning. With six tabbed sections for spicy, smoky, salty, sweet, savory, and sour, you'll never have to worry about a meal falling flat. Whether you're looking for the right flavor for chicken, steak, pork, lamb, and more, or want to shake up your usual routine, this easy-to-use cookbook features dozens of rub recipes to elevate your flavor game to the next level. This is the perfect gift for cooks of all skill levels, from the beginner baster to the seasoned seasoner. Get ready to take your seasoning game to the next level with Speedy Seasoning.

In this continuing series, the topic of morality embraces a wide range of essays from English, American and overseas scholars who ponder contemporary questions such as eating foie gras, advertising junk food, and master and servant relationships as well as historical studies concerning fasting in the Reformation, food in Dickens' novels, the ethics of early gastronomy and Jainism and food. In nigh on forty essays the whole question of the interplay between our eating habits and ethics is covered from multiple angles. The rise of ecological awareness and the intimate connection between food habits and the big questions of life such as global warming make the topic one of the most popular among present students of foodways.This volume will be a significant edition to the present debate. Some of the essays are as follows: Holly Shaffer, "The Morality of Luxury Cuisine in Lucknow, India"; Marcia Zoladz, "Cacao in Brazil"; Andrew F. Smith, "Marketing Junk Food to Children in the United States"; Raymond Sokolov, "The Myth of Roman Decadence at Table; Cicilia Leong-Salobir, "The Colonial Kitchen and the Role of Servants"; Ken Albala, "The Ideology of Fasting in the Reformation Era"; Bruce Kraig, "Why Not Eat Pets?"; Rachel Ankeny, "The Moral Economy of Red Meat in Australia"; Tracy Thong, "Traders and Tricksters in Ben Jonson's "Bartholomew Fair""; Robert Appelbaum, "The Civility of Eating"; Rachel Laudan, "The Refined Cuisine of Plain Cooking"; and Lilo Lloyd-Jones, "The Glutton, Voluptuary and Epicure in Early Gastronomic Literature". The book follows the standard form of academic proceedings and the readership is therefore specialised. This is the twenty-fifth volume in the series.

Rice cookers are perfect for how we cook today: Versatile and convenient, they have one-button technology, don't take up too much counter space, and are a breeze to clean. And they can do so much more than produce foolproof rice, beans, and grains. This new edition takes note of the whole-grain revolution in U.S. kitchens and offers recipes for a host of new (and rediscovered) grains, like quinoa, millet, couscous, kamut, and spelt, whose popularity is rising fast. It focuses on a wider variety of rices, too, with lots of ideas for red, black, basmati, jasmine, and Arborio rices, as well as partially milled white rice, which looks and cooks like white rice but has the nutritional value of brown rice. The authors have also added a complete guide to the newer rice cookers that have come to the market since the original edition, including induction-cooking and pressure-cooking rice cookers and models that replace the old buttons-and-dials approach with more complex digital displays. Alongside many favorites from the first edition, from Carrot Basmati Pilaf and Italian Sausage Risotto to French Polenta and Maple-Cinnamon Rice Pudding, the 10th anniversary edition serves up more than 50 tempting new recipes, from a rich and soothing Sweet Brown Rice with Curry, Carrots, and Raisins to a warm and satisfying Millet, Winter Squash, and Sweet Pea Pilaf.

Food-focused travel guides for the world's most exciting cities

This book is a food tour in your pocket, featuring more than 100 of the best restaurants, cafes, bars and markets recommended by a team of in-the-know Shanghainese, including expert contributing editor Michael Zee (author of Symmetry Breakfast).

You'll also find insights into the city's idiosyncratic food culture, and a handful of iconic recipes to cook in the holiday kitchen or once you've returned home. It's the inside knowledge that allows you to Drink, Shop, Cook and Eat Like a Local.

We are living a moment in which famous chefs, Michelin stars, culinary techniques, and gastronomical accolades attract moneyed tourists to Spain from all over the world. This has prompted the Spanish government to declare its cuisine as part of Spanish patrimony. Yet even with this widespread global attention, we know little about how Spanish cooking became a litmus test for demonstrating Spain's modernity and, in relation, the roles ascribed to the modern Spanish women responsible for daily cooking. Efforts to articulate a new, modern Spain infiltrated writing in multiple genres and media. Women's Work places these efforts in their historical context to yield a better understanding of the roles of food within an inherently uneven modernization process. Further, the book reveals the paradoxical messages women have navigated, even in texts about a daily practice that shaped their domestic and work lives. This argument is significant because of the degree to which domestic activities, including cooking, occupied women's daily lives, even while issues like their fitness as citizens and participation in the public sphere were hotly debated. At the same time, progressive intellectuals from diverse backgrounds began to invoke Spanish cooking and eating as one measure of Spanish modernity. Women's Work shows how culinary writing engaged these debates and reached women at the site of much of their daily labor-the kitchen-and, in this way, shaped their thinking about their roles in modernizing Spain.

Fifty chicken recipes, each more seductive than the last, in a book that makes every dinner a turn-on. Here are the adventures of Miss Chicken; a young free-range, from raw innocence to golden brown ecstasy, in this spoof-in-a-cookbook that simmers in the afterglow of E.L. James' sensational trilogy.

The scent of sugar cookies baking, the sweet sound of children singing carols, a crackling fire in the fireplace...these are some of our favorite comforts at Christmas, and we can't wait until it's that time again! For Christmas Comfort Foods, we've gathered scrumptious recipes for all occasions. Invite friends to a holiday brunch, with Spinach & Swiss Quiche and Pineapple-Nut Coffee Cake on the buffet...yum! Or host an afternoon open house, serving up delicious Brown Sugar Sausages, Roasted Red Pepper Dip and everyone's favorite, Classic Party Mix. For busy weeknights, you'll find warm and hearty dishes like Beef & Broccoli Stir-Fry, Aunt Barb's Pizza Casserole and Easy Turkey Tacos. Slow-Cooker Chicken Noodle Soup is perfect for taking the chill off on a frosty day. And for special family gatherings, a menu of Braised Pork Roast with Onion Gravy, Grandma Miller's Waldorf Salad and Mom's Baked Corn will help you create happy memories together. Sweets are what we really look forward to at Christmas, though! Tie on your apron and bake up a batch of German Chocolate Brownies, Coconut Macaroons or jam-filled Thumbprint Cookies. Gram's Gingerbread & Pear Cobbler and Warm Winter Lemon Cake are special enough for holiday dinners, yet easy enough for weeknights. What are you waiting for? We've included easy-to-follow directions using familiar ingredients, plus tips for every holiday occasion and a collection of sweet Christmas memories.

The fourteen essays in Food, Texts, and Cultures in Latin America and Spain showcase the eye-opening potential of a food lens within colonial studies, ethnic and racial studies, gender and sexuality studies, and studies of power dynamics, nationalisms and nation building, theories of embodiment, and identity. In short, Food, Texts, and Cultures in Latin America and Spain grapples with an emerging field in need of a foundational text, and does so from multiple angles. The studies span from the Middle Ages to the twenty-first century, and the contributing scholars occupy diverse fields within Latin American and Hispanic Studies. As such, their essays showcase eclectic critical and theoretical approaches to the subject of Latin American and Iberian food. Food, Texts, and Cultures in Latin America and Spain also introduces the first English-language publication of works from such award-winning scholars as Adolfo Castanon of the Mexican Academy of Language; Sergio Ramirez, winner of the 2017 Miguel de Cervantes Prize in Literature; and Carmen Simon Palmer, winner of the 2015 Julian Marias Prize for Research.

What we eat, where it is from, and how it is produced are vital questions in today's America. We think seriously about food because it is freighted with the hopes, fears, and anxieties of modern life. Yet critiques of food and food systems all too often sprawl into jeremiads against modernity itself, while supporters of the status quo refuse to acknowledge the problems with today's methods of food production and distribution. Food Fights sheds new light on these crucial debates, using a historical lens. Its essays take strong positions, even arguing with one another, as they explore the many themes and tensions that define how we understand our food-from the promises and failures of agricultural technology to the politics of taste. In addition to the editors, contributors include Ken Albala, Amy Bentley, Charlotte Biltekoff, Peter A. Coclanis, Tracey Deutsch, S. Margot Finn, Rachel Laudan, Sarah Ludington, Margaret Mellon, Steve Striffler, and Robert T. Valgenti.

A riveting new biography--the first in 30 years--of the influential floral artist and founder of the Cordon Bleu cooking school ""Dress by Schiaperelli, photographs by Cecil Beaton, flowers by Constance Spry--The decorator of the moment, the photographer of the moment, the florist of the moment--what more could you ask?"" Thus "Vogue "magazine described the wedding in 1937 of the Duke and Duchess of Windsor, but most people today, if they have heard of her, associate Constance Spry with the cookbook bearing her name. But Connie was much, much more than the author of a bestselling cookbook. She was deeply unconventional, extremely charming, and very determined; Spry's life took her from a poverty-stricken childhood to running a hugely successful business as the florist of choice for the highest of high society, organizing the flowers for royal weddings and for the Queen's coronation. Along the way she escaped a violent marriage, had a lengthy affair with a cross-dressing lesbian artist, and built a hugely successful flower business--a pioneer for working women at a time when few women had careers. Sue Shephard tells her extraordinary story with insight, wit, and flair.

Since the early 1970s, more than 250,000 bread lovers have relied on Beard on Bread to show them exactly how to make the most out-of-this-world breads imaginable. Now, this classic collection of 100 scrumptuous bread recipes is available in a new trade paperback edition featuring more than 90 illustrations by Karl Stuecklen.

Picnics are fun and casual, and somehow the food just tastes better in a beautiful outdoor setting. In "Picnic," DeeDee Stovel offers 28 picnic event ideas and more than 125 recipes -- packable repasts from an informal Summer Canoe Picnic (featuring iced cucumber soup and red potato salad with fresh peas) to an elegant Champagne Tea Picnic (starring petite lobster rolls and Tante Lulu's apple cake). There are picnics for every season, including a Tailgate Picnic, a Fall Foliage Picnic, and an Apres-Ski Picnic. Wine and beer selections accompany each menu.

New Zealand's favourite and bestselling cookbooks for flatters. Moving away from the family home doesn't mean you have to miss out on great home-cooked meals. With over 200 easy-to-make but delicious budget-friendly recipes, let Food for Flatters show you how to take care of yourself (just like mum would). There's food here for every occasion - breakfast through to dinner, delicious desserts and great baking secrets - whether you're eating by yourself or hosting your own dinner party. In typical Edmonds style, you'll find your traditional favourites with a fun, fresh twist. It's the cookbook every Flatter needs!

The Boke of Keruynge is a handbook or manual for well-born boys in Tudor times who had to learn how to behave at court. They were often sent to court or to a great house at an early age to be instructed, as was the experience of Sir Thomas More. The book provides instruction in arranging feasts and grand dinners, rituals of table-laying, the preparation, saucing and carving of meats and fish and servant's duties. This was the equivalent of a 'public school education'--a boy needed to know, for example, that clergy were to be served before noble lords, and how to lace a doublet after first warming the lord's linen underwear before a fire. Wynkyn de Worde (Jan van Wynkyn, d. 1534) was born in Alsace and came to England in 1476. He was a printer and publisher in London known for his work with William Caxton, and was the first to popularize the products of the printing press in England. This reprint includes a facsimile of the original text from Cambridge University Library with a modern interpretation facing each page and a glossary. Preceding the facsimile is a lengthy introductory essay by Peter Brears which explains the complicated rituals involved, including the elaborate arrangements of cloths before and after the meal. The book also includes drawings and explanations, an appendix consisting of a table providing a direct means of determining the carving terms and recommended accompaniments (syrups, sprinklings and sauces) for each particular item of food, and a short summary of the life of Wynken de Worde.