Cooking for two is feeding yourself and your partner, your best friend, your favorite sibling. It can be a magical endeavor—you don’t need a full house to treat yourself and your loved ones to a delicious, nourishing meal, and A Meal for Two provides all of the tools and inspiration you will need.

The book starts with easy, speedy, 15-minute weekday meals packed with flavor for when you’re short on time. A section on “nights in with your favorite person” is perfect when you’ve got a little extra time to play with, and there are meals for weekend moments when you may be looking to get a little fancy. Desserts and drinks for two will round out the meals, and there’s also a section on what to do with any leftovers.

In under 15 minutes make Crispy Gnocchi with Corn, Ricotta & Spinach on a Tuesday, or Cheeseburger Tacos on a Thursday. If you’ve got a little more bandwidth, Schnitzel with Kohlrabi Slaw or Vodka Gochujang pasta are sure to win over your bestie or other half. And on a slow Sunday, try your hand at Spicy Makhani Paneer Curry & Fresh Parathas—the leftovers can also become an Indian Crispy Rice and Herb Salad. Don’t forget a lighter than light Earl Grey Chocolate Pudding, or Crispy Thai Banana Roti for your sweet-toothed friend. The Clarified Espresso Martini and the Perfect Negroni each make two drinks, but you may want to have both!

Whether you’re looking for some inspiration while pressed for time, want something a little luxurious for a date night, or are relearning how to cook as an empty-nester, A Meal for Two is sure to win you and your loved one over with 95 recipes to make again and again.

Who can resist a chickpea fritter in Nice, a kebab in Athens, an aniseed cookie in Tuscany, hummus in Tel Aviv, stuffed zucchini in Genoa, or a potato omelet in Spain? Cold or hot, sweet or savory, street food is everyone's temptation.

Anissa Helou loves street food. When she travels, she stops at every tea cart, sandwich stand, and candy stall to trade stories with local vendors and learn the recipes that tempt the crowds. Join her on a fascinating adventure around the Mediterranean, where eating on the street is a way of life. Learn the secret ingredients to the perfect Stuffed Mussels sold on the streets of Istanbul. Come along to a Berber woman's Moroccan Bread stall in Marrakech. Buy a sweet, sticky Semolina Cake from a cart in Cairo. From simple salads to fragrant barbecues to irresistible dips and drinks, each dish can be enjoyed on its own, or two or three may be combined to make a meal. With lively black-and-white photographs from Anissa's travels and more than eighty-five fast, flexible, flavorful recipes, Mediterranean Street Food offers home cooks the chance to experience the tastes of distant lands without leaving the kitchen.

Contents:
Preface, Introduction, Chris Gosden. Part I: Food and Culture, Andrew Sherratt, Cash Crops before cash: hunting, farming, manufacture and trade in earlier Eurasia, Christine Hastorf, Cultural Implications of Crop introductions in Andean prehistory, Alejandro Haber, Uywana, the house and its indoor landscape: oblique approaches to, and beyond, domestication, Soren Blau, Of water and oil: exploitation of natural resources and social change in eastern Arabia, Gustavo Politis, Plant exploitation among the Nukak hunter-gathers of Amazonia: between ecology and ideology.
Part II: Introductions, Helen Leach, Food processing technology: its role in inhibiting or promoting change in staple foods, K. Mehra, Subsistence changes in India and Pakistan: the Neolithic and Chalcolithic from the point of view of plant use today, Sarah Nelson, Megalithic monuments and the introduction of rice into Korea, Catherine Andrea, Dispersal of domesticated plants into northeastern Japan, Elizabeth Reitz, Native Americans and animal husbandry in the North American colony of Florida.
Part III: Food and the Landscape, Tim Bayliss-Smith & Jack Golsen, The meaning of ditches: deconstructing the social landscapes of New Guinea, Kuk, phase 4, Chris Godsen & Lesley Head, Different histories: Papua New Guinea and Australia compared, Christophe Sand, From the swamp to the terrace: intensification of horticultural practices in New Caledonia, from first settlement to European contact, Robert Kuhlken, Warfare and intensive agriculture in Fiji, Carol Palmer, Who's land is it anyway? An historical examination of land tenure and agriculture in northern Jordon, Ken Thomas, Getting a life: stability and change in social and subsistence systems on the North-West Frontier (Pakistan) in later prehistory, Yuri Vostretsov, Interaction of maritime and agricultural adaptation in Japan sea basin, Kevin MacDonald, Invisible Pastoralists: sedentists and livestock remains in the later prehistory of arid West Africa, Willem van Zeist, Evidence for agricultural change in the Balikh basin, Northern Syria.
Part IV: Plants and People, Edmond de Langhe & P. de Maret, Tracking the banana: significance to early agriculture, Randi Haaland, Theory and evidence in archaeological interpretation of the transition from gathering to domestication: the puzzle of the late emergence of domesticated sorghum in the Nile Valley, Deborah Pearsall, The impact of maize on subsistence systems in South America: an example from the Jama River Valley, Coastal Equador, Michael Therin, Richard Fullagar & Richard Torrence, Starch in sediments: a new approach to the study of subsistence and land use in Papua New Guinea, A. Butler, Traditional seed cropping systems in the temperate Old World: models for antiquity, George Wilcox, Agrarian change and the beginnings of agriculture in the Near East: evidence from wild projenitors, experimental cultivation and archaeobotanical data.

From the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced--the Great Depression--and how it transformed America's culinary culture.The decade-long Great Depression, a period of shifts in the country's political and social landscape, forever changed the way America eats. Before 1929, America's relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished--shattering long-held assumptions about the limitlessness of the national larder.In 1933, as women struggled to feed their families, President Roosevelt reversed long-standing biases toward government-sponsored "food charity." For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, "home economists" who had long fought to bring science into the kitchen rose to national stature.Tapping into America's long-standing ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today's Dietary Guidelines for Americans.At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, the tension between local traditions and culinary science has defined our national cuisine--a battle that continues today. A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then--and the lessons and insights those experiences may hold for us today.A Square Meal features 25 black-and-white photographs.

Hedgerows, moors, meadows and woods - these hold a veritable feast for the forager. In this hugely informative and witty handbook, John Wright reveals how to spot the free and delicious pickings to be found in the British countryside, and how to prepare and cook them. First John touches on the basics for the hedgerow forager, with an introduction to conservation, safety, the law, and all the equipment that you may need. Next he guides you through the tasty edible species to be found. Each one is accompanied by photographs for identification, along with their conservation status, habitat, distribution, season, taste, texture and cooking methods - not forgetting, of course, some fascinating asides and diversions about their taxonomy and history. Fifty species are covered, including bilberries, blackberries, raspberries, common mallow, dandelions, hedge garlic, horseradish, pignuts, nettles, sloes, sweet chestnuts, water mint, bulrushes and wild cherries. After this there is a section describing the poisonous species to steer clear of, with identifying photographs as well as warnings about nasty 'lookalikes'. Finally, there are thirty delicious recipes to show how you can make the most of your (edible) findings.Introduced by Hugh Fearnley-Whittingstall, "Hedgerow" is an indispensable household reference, and an essential book to have by your side for every trip into the countryside.

As most people in Atlantic-era West Africa as in contemporary Europe and the Americas were farmers, fields and gardens were the primary terrain where they engaged the opportunities and challenges of nascent globalization. Agricultural changes and culinary cross-currents from the Gold Coast indicate that Africans engaged the Atlantic world not with passivity but as full partners with others on continents whose histories have enjoyed longer, and greater, scholarly attention. The most important seeds of change are not to be found in the DNA of crops and critters carried across the seas but instead in the creativity and innovation of the people who engaged the challenges and opportunities of the Atlantic World.

Foods and Nutrition Encyclopedia, 2nd Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 462 tables, including a table of 2,500 food compositions. A comprehensive index enables you to find information quickly and easily.

A love letter to the food of her childhood, acclaimed writer Polina Chesnakova shares 100 vibrant regional recipes from Eastern Europe, the Caucasus, and Central Asia.

Born in Ukraine to Russian and Armenian parents from Georgia, Polina Chesnakova grew up cooking and eating at the hip of her mother and aunts. Chesnok paints a warm portrait of the Soviet diaspora through food, with dishes that will be nostalgic and familiar for those within the diaspora and enticing to anyone looking to expand their palate and pantry.

From Georgian Tkemali (sour plum sauce), Uzbek and Azeri Plovs, and Armenian Gata (butter pastry) to Ukrainian Varenyky (dumplings), Russian Olivier Salad, and Medovik (honey cake), Chesnok is your invitation to learn the rich history of a people through their most cherished recipes and traditions. Essays, stories, and profiles of the amazing cooks in Polina's life are peppered amongst recipes as diverse as the communities from which they blossomed and the immigrant experience they were subsequently passed down in.

Just when you thought you couldn't get enough of Key Lime Desserts, LaFray makes that compact, colorful fruit even more versatile. Give into the temptation of Key Lime Coolers and Appeteasers. Get creative with tangy salads and dressings, sauces and condiments. Enjoy seafood and poultry entrees that will amaze you with their simplicity and good taste. And, of course, try a whole new batch of Key Lime pies and other decadent desserts.

No American history or food collection is complete without this lively insight into the radical changes in daily life from the Gilded Age to World War II, as reflected in foodways. From the Gilded Age to the end of World War II, what, where, when, and how Americans ate all changed radically. Migration to urban areas took people away from their personal connection to food sources. Immigration, primarily from Europe, and political influence of the Caribbean, Latin America, and the Pacific brought us new ingredients, cuisines, and foodways. Technological breakthroughs engendered the widespread availability of refrigeration, as well as faster cooking times. The invention of the automobile augured the introduction of "road food," and the growth of commercial transportation meant that a wider assortment of foods was available year round. Major food crises occurred during the Depression and two world wars. Food in the United States, 1890-1945 documents these changes, taking students and general readers through the period to explain what our foodways say about our society. This intriguing narrative is enlivened with numerous period anecdotes that bring America history alive through food history. 25 period photos complement the text Recipes allow students to sample dishes no longer common on American tables A timeline makes clear the changes and new technologies that occurred during the period A selected bibliography facilitates further research

While there are hundred of cheese books available, most are large, weighty tomes with cheeses arranged by country, which means readers have to know where the cheese is from or search through a confusing index to find it. THE CHEESE LOVER'S COMPANION is the most comprehensive, indispensable, user-friendly A-to-Z guide that includes everything about cheese. Included are entries from Asiago to Zamorano; cheese terminology; information on how cheese is made along with tips for pairing cheese with wine and beer. The small, handy format makes it easy to take the book along when choosing and buying cheese.

Consumer markets for foods and beverages in developed countries are well supplied and highly fragmented. Yet, the question being asked is how close retailers actually come to fulfilling their customers' requirements. The concept of consumer value is one of the main pillars underpinning the theory of market differentiation. This book takes an interdisciplinary approach to the analysis of satisfaction in relation to the consumption of food, with both food science and consumer science playing central parts. It approaches food quality from both the technical and the consumer satisfaction perspectives, and assesses the roles of management and regulatory tools in delivering food quality for all. Each area is discussed in detail, using the appropriate technical terminology, but keeping the text accessible to readers from both academic traditions, as well as to non-specialist readers.

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.

Insatiable Appetite: Food as Cultural Signifier in the Middle East and Beyond explores the cultural ramifications of food and foodways in the Mediterranean, and Arab-Muslim countries in particular. The volume addresses the cultural meanings of food from a wider chronological scope, from antiquity to present, adopting approaches from various disciplines, including classical Greek philology, Arabic literature, Islamic studies, anthropology, and history. The contributions to the book are structured around six thematic parts, ranging in focus from social status to religious prohibitions, gender issues, intoxicants, vegetarianism, and management of scarcity. Contributors are: Tarek Abu Hussein, Yasmin Amin, Kevin Blankinship, Tylor Brand, Kirill Dmitriev, Eric Dursteler, Anny Gaul, Julia Hauser, Christian Junge, Danilo Marino, Pedro Martins, Karen Moukheiber, Christian Sassmannshausen, Shaheed Tayob, and Lola Wilhelm.