They can’t take off the menu to showstopper cakes from the irresistible daily line-up on the bar.

Kai is the Māori word for food, and Jess and Dave Murphy opened the door to their award-winning restaurant in 2011 with a simple formula: high-quality produce, sourced locally and cooked intelligently. What’s in season will be on your plate.

Part cookbook, part love letter to Jess’s adopted home in the West of Ireland, these recipes and recollections, all told in Jess’s distinctive voice, will capture your heart, just like this little restaurant has done to all who have eaten there.

The sixteen essays in "The Larder" argue that the study of food does not simply help us understand more about what we eat and the foodways we embrace. The methods and strategies herein help scholars use food and foodways as lenses to examine human experience. The resulting conversations provoke a deeper understanding of our overlapping, historically situated, and evolving cultures and societies.
"The Larder" presents some of the most influential scholars in the discipline today, from established authorities such as Psyche Williams-Forson to emerging thinkers such as Rien T. Fertel, writing on subjects as varied as hunting, farming, and marketing, as well as examining restaurants, iconic dishes, and cookbooks.
Editors John T. Edge, Elizabeth Engelhardt, and Ted Ownby bring together essays that demonstrate that food studies scholarship, as practiced in the American South, sets methodological standards for the discipline. The essayists ask questions about gender, race, and ethnicity as they explore issues of identity and authenticity. And they offer new ways to think about material culture, technology, and the business of food.
"The Larder" is not driven by nostalgia. Reading such a collection of essays may not encourage food metaphors. "It's not a feast, not a gumbo, certainly not a home-cooked meal," Ted Ownby argues in his closing essay. Instead, it's a healthy step in the right direction, taken by the leading scholars in the field.

This entry in the Food Culture around the World series helps those in the United States understand the new immigrants from Central America who have brought their food cultures with them. Food Culture in Central America illustrates the unique foodways of the region in depth-and in English-for the first time. Important foods and ingredients, techniques, and lore associated with food preparation are surveyed. Typical meals eaten at home are presented, with attention to the cultural context in which those meals take place, including regional or national differences. The book also examines various meal settings-street vendors, modest comedors, and fancy restaurants. The role of food in common festivals and life cycle rituals is explored as well, including Christmas, Semana Santa, and Quincineras. Author Michael R. McDonald emphasizes the living process of "metatezation," referring to the use of the traditional metate, a stone platform used to grind ingredients, resulting in the unique flavors and textures of the cuisines. The process echoes the concept of "mestizaje," the intense hybrid mixture of identities throughout Latin America, which is also explained. Photographs Maps An extensive glossary A resource guide A selected bibliography to facilitate further research

Make classic sushi along with more artful and exotic rolls with this illustrated sushi cookbook. In this sushi making book, Japanese cooking expert Yumi Umemura offers 85 easy recipes combining sushi rice--the key to delicious sushi--with ingredients ranging from time-honored favorites to non-traditional ingredients--such as Thai fish sauce, sun-dried tomatoes, French ratatouille, cooked meats like roast beef or chicken and smoked salmon. Many recipes reflect sushi's worldwide popularity--incorporating the diverse tastes. Sushi Recipes include: Seared Tataki Beef Sushi Tempura Sushi Four Color Rolls Two-Cheese Tuna Salad Rolls Simple Mushroom and Chicken Sushi Rice Poached Egg Sushi Rice Salad Prosciutto Rolls Tuna Tartare Gunkan Sushi Avocado Sesame Rolls Thai Shrimp Sushi Parcels Korean Kimchi Sushi Rolls Whether making the classic thick rolls, thin rolls, or experimenting with one of the author's fun and easy-to-make inventions such as pizza sushi, The Sushi Lover's Cookbook will guide you to sushi nirvana.

In an economic time where cost control is more of a focus then ever. This book serves as an easy-to-understand, basic food cost control blueprint that can be implemented immediately. This is about getting results and fixing your food cost fast This step-by-step guide to controlling your food cost teaches: How to think globally to make decisions to impact your food cost. How to analyze the life cycle of the food that fuels your business, from the time food items are conceptualized in the form of recipes to the time they are served to your guests. How to strategically approach each stage of this life cycle to positively impact your bottom line. How to use simple excel sheets as tools to help organize and manage the control process. For More Access, Please Visit www.chefconnect.com

Here is another volume from today's most influential writer on food and health, the New York Times Personal Health columnist, Jane E. Brody. In this new book, America's authority on great food that is also good food has produced, with her collaborator Richard Flaste, a primer on seafood combined with a collection of delicious recipes. She notes that most of us, when growing up, knew fish in one of two incarnations - fish sticks or tuna on rye. What we didn't know was that seafood comes in an amazing variety of forms, that it is one of the most important low-fat sources of dietary protein available, and that it can be cooked easily, even by "fish novices", in an almost infinite number of delicious ways that go well beyond the frozen fillets of childhood. Part One is a comprehensive overview of seafood lore that includes chapters on how to select, clean, fillet, and store fish; basic seafood cooking techniques; and a full discussion of seafood safety and the overwhelming health benefits of adding fish to your diet. Part Two is a collection of 240 recipes for hors d'oeuvres and appetizers, soups, salads, and main courses, including special sections on grilling and microwaving.

It's time to make your home a wellness zone! Your home environment should lift you up and bring you joy. But the you live and work in one place, you're all the more aware of how surroundings can affect your well-being. No Place Like Home offers simple and effective ways to transform your home environment to be more mindfully aligned with who you are. It's packed with ideas for upcycling and decluttering, as well as comforting recipes, soothing relaxation rituals and innovative ways to bring the outside in. This restorative book will help you rediscover the delights of your four walls as a space for calm, productivity, happiness and personal growth.

A sweeping love letter to the region that shaped America’s palate.’ – Eric Adjepong

A home cook’s guide to one of America’s most diverse – and delicious – cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty

‘Our cuisine, with its grits and black-eyed peas, crab cakes, red rice, and endless variations on the staple foods of the region, casts a spell that, if you’re lucky, gets passed down with snapping string beans at the table and chewing cane on the back porch.’ – Michael W. Twitty

In the introduction to this groundbreaking recipe collection, acclaimed historian Michael W. Twitty declares, ‘No one state or area can give you the breadth of the Southern story or fully set the Southern table.’ To answer this, Recipes from the American South journeys from the Louisiana Bayou to the Chesapeake Bay, showcasing more than 260 of the region’s most beloved dishes.

Across more than 400 pages, Twitty explores the broad culinary sweep that Southern history and its many cultures represent. Recipes for breads and biscuits, mains and sides, stews, sauces, and sweets feature insightful headnotes and clear, step-by-step instructions. Home cooks will discover both iconic dishes and lesser-known specialties: Chicken and Dumplings, She-crab Soup, Red Eye Gravy, Benne Seed Wafers, Hummingbird Cake, and Mint Juleps appear alongside Shrimp Pilau, Chorizo Dirty Rice, Sumac Lemonade, and Cajun Pig’s Ears Pastry.

A masterful storyteller, Twitty enriches his extensive recipe collection with lyrical, deeply researched essays that celebrate the region’s “multicultural gumbo” of influences from immigrants from across the globe. Vibrant food photography adds further color to the fascinating narrative.

Expansive, authoritative, and beautifully designed, Recipes from the American South is a classic cookbook in the making.

Proust's famous madeleine captures the power of food to evoke some of our deepest memories. Why does food hold such power? What does the growing commodification and globalization of food mean for our capacity to store the past in our meals - in the smell of olive oil or the taste of a fresh-cut fig? This book offers a theoretical account of the interrelationship of culture, food and memory. Sutton challenges and expands anthropology's current focus on issues of embodiment, memory and material culture, especially in relation to transnational migration and the flow of culture across borders and boundaries. The Greek island of Kalymnos in the eastern Aegean, where Islanders claim to remember meals long past -- both humble and spectacular - provides the main setting for these issues, as well as comparative materials drawn from England and the United States. Despite the growing interest in anthropological accounts of food and in the cultural construction of memory, the intersection of food with memory has not been accorded sustained examination. Cultural practices of feasting and fasting, global flows of food as both gifts and commodities, the rise of processed food and the relationship of orally transmitted recipes to the vast market in speciality cookbooks tie traditional anthropological mainstays such as ritual, exchange and death to more current concerns with structure and history, cognition and the 'anthropology of the senses'. Arguing for the crucial role of a simultaneous consideration of food and memory, this book significantly advances our understanding of cultural processes and reformulates current theoretical preoccupations.