When the Television Food Network launched in 1993, its programming was conceived as educational: it would teach people how to cook well, with side trips into the economics of food and healthy living. Today, however, the network is primarily known for splashy celebrity chefs and spirited competition shows. This edited collection explores how the Food Network came to be known for consistently providing comforting programming that offers an escape from reality, where the storyline is just as important as the food that is being created. It dissects some of the biggest personalities that emerged from the Food Network itself, such as Guy Fieri, and offers a critical examination of a variety of chefs' feminisms and the complicated nature of success. Some writers posit that the Food Network is creating an engaging, important dialogue about modes of instruction and education, and others analyze how the Food Network presents locality and place through the sharing of food culture with the viewing public. This book will bring together these threads as it explores the rise, development, and unique adaptability of the Food Network.

Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts, and gastronomy. The teaching teams are composed of specialists, chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia.

Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish. Since its James Beard Award-winning first edition, James Peterson's Sauces has remained the goto reference for professionals and sophisticated home cooks, with nearly 500 recipes and detailed explanations of every kind of sauce. This new edition, published nearly ten years after the previous one, tacks with today's movement toward lighter, fresher flavours and preparations and modern cooking methods, while also elucidating the classic sauces and techniques that remain a foundation of excellence in the kitchen. The updated, streamlined design also features, for the first time, full-colour photos that clearly show these essential sauces at every step-bringing the author's expertise to life like never before.

Ever since Darwin and "The Descent of Man," the existence of humans has been attributed to our intelligence and adaptability. But in "Catching Fire," renowned primatologist Richard Wrangham presents a startling alternative: our evolutionary success is the result of cooking. In a groundbreaking theory of our origins, Wrangham shows that the shift from raw to cooked foods was the key factor in human evolution. When our ancestors adapted to using fire, humanity began. Once our hominid ancestors began cooking their food, the human digestive tract shrank and the brain grew. Time once spent chewing tough raw food could be sued instead to hunt and to tend camp. Cooking became the basis for pair bonding and marriage, created the household, and even led to a sexual division of labor. Tracing the contemporary implications of our ancestors' diets, "Catching Fire" sheds new light on how we came to be the social, intelligent, and sexual species we are today. A pathbreaking new theory of human evolution, "Catching Fire" will provoke controversy and fascinate anyone interested in our ancient origins--or in our modern eating habits.

Wow your guests this Christmas with big flavours from all over the world

Seema Pankhania is in love with food: food that dazzles and excites; food that spurs memory and recalls a time or place in a single bite; food that allows you to travel the world without leaving your kitchen.

In Craveable, Seema’s first book, she shares joyful, flavour-led dishes, that are sure to satisfy every mood and appetite. Inspired by Seema’s travels and the food cravings we all share, this collection of recipes will make every meal a celebration, and show that you too can unleash your creativity in the kitchen and access a whole world of vibrant flavour.

Seema encourages you to make each dish your own - giving you the freedom to break the rules and, most importantly, play with your food and have fun in the kitchen. With chapters organised by craving, Seema will take you on a journey of fresh, comforting, salty, sweet and celebratory meals, as well as a whole chapter of emergency dishes for when you need to break the glass on something delicious and nourishing, but don’t have the time or energy to spend time shopping or cooking.

Dishes include:

• Bombay Fish Finger Sandwich
• Pickled Jalapeno Mac & Cheese
• Aubergine & Mushroom Iskender
• Indian Fried Chicken
• Spiced Chipotle Short Rib Ragù
• Sticky Umami Mushroom Rice Bowl
• Glass-Shatteringly Crispy Kimchi & Potato Pancakes
• Caramelized Honey & Za'atar Cheese Toastie
• Spiced Rum Sticky Toffee Pudding …
• …and even a 30-minute Emergency Birthday Cake

"These are stories about culture," writes J. Kenji Lopez-Alt in his introduction. "About how food shapes people, neighbourhoods, and history." This year's Best American Food Writing captures the food industry at a critical moment in history - from the confrontation of abusive kitchen culture, to the disappearance of the supermarkets, to the rise and fall of celebrity chefs, to the revolution of baby food. Spanning from New York's premier restaurants to the chile factories of New Mexico, this collection lifts a curtain on how food arrives on our plates, revealing extraordinary stories behind what we eat and how we live. The Best American Food Writing 2020 includes Burkhard Bilger, Kat Kinsman, Laura Hayes, Tamar Haspel, Sho Spaeth, Tim Murphy and others.

Create a one-of-a-kind collection of your family's favorite recipes in one place and have an unforgettable keepsake to pass on too Our blank cookbook, My Favorite Recipes, keeps all of your hand-picked winners organized and in one handy place. Wouldn't this make a thoughtful gift for daughters, granddaughters or newlyweds? Jot them down in the 6 chapters we've included (everything from breakfasts to desserts ) or create your own chapter...there are 3 blank ones to name yourself Dozens of tips add a touch of Gooseberry charm. Lays flat thanks to the comb-binding so it's easy to use.

The most exciting name in the Parisian culinary scene, The Social Food was founded by the duo Shirley Garrier and Mathieu Zouhairi, partners both at work and in life. Known for their popular Instagram account, they are chefs, photographers, food stylists, and restaurant consultants but above all, they are passionate about food. Natives of the South of France a region particularly renowned for its culinary traditions Garrier s family is Vietnamese while Zouhairi boasts Moroccan origins. Their multicultural heritage comes through in their unique approach to food, which is enhanced by their passion for travel, exotic ingredients, and new techniques. In this modern cookbook, the duo present an exciting fusion of French, Japanese, Vietnamese, Italian, and Spanish culinary traditions with recipes comprising five (or fewer) ingredients. Organized according to type of dish sandwiches, rice, soups, desserts, pasta the plates radiate with vibrancy and flavour. From a sardine banh mi and mushroom rigatoni to Japanese rice and a sweet potato mont blanc, each dish is perfectly adapted for the modern home chef making this beautiful volume a testament to creative, sustainable cuisine.

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.

The SEED To PANTRY Planner is the first-ever planner that helps readers calculate everything from seed to pantry in order to grow, cook, and preserve a year's worth of food. The SEED To PANTRY Planner is a game changer. No more guessing how many tomato plants are needed to grow to feed a family. DIY farmers simply insert the number of people in their family and get the number of plants that they need to plant. The SEED To PANTRY Planner is an actual yearly planner which helps to keep everything in one place, including month-at-a-glance pages for readers to record appointments along with birthdays and week-at-a-glance pages to record daily to-do lists. Within The SEED To PANTRY Planner, there are: Charts for food preservation through home canning Charts for food preservation through home dehydrating Generous worksheet space Recipe multiplier worksheets Worksheets for prioritizing goals Graphs for planning a garden Seed starting calendars Worksheets to keep track of herbs and roots used medicinally Monthly budget planner worksheets Weekly menu planning sheets that include planning for preserving

A wide range of treatments for every aspect of kitchen design is explored. The 427 professional color photos display many kitchen styles designed by specialists in this dynamic field. Architectural elements, such as ceiling treatments, columns, and windows are revealed; along with elements of the work space, such as sinks, ranges, and island configurations; detail elements include cabinets, back splashes, and top trim; and supplemental elements such as attached tables, pantries, and wine storage. \nThis book is intended to act as both an idea generator and a means of facilitating clear communication between design professionals and their consumers. It includes a resource list of contributors and their contact information. This book is a must for homeowners and professional designers alike.

Lizzie Stark takes readers on a witty, revealing and delightful journey through the natural and cultural history of the egg, exploring its deep symbolism, innumerable uses and metabolic importance in twelve dazzling specimens. From Mali to Finland, Stark looks at cultures that find the world's origins in an egg. Decorated by Ukrainians, an oracle for Greeks, the impetus behind gang wars and flown into space, the egg-whether of chickens, murres or ostriches-has taken on mythic proportions, all the while serving as a humble ingredient in fancy dishes. Stark even writes Jacques Pepin's biography through the lens of the egg dishes he served. Egg is also about Stark's fascination with this delicate ovoid-both her myriad attempts to create a perfect omelette and her fraught relationship to the ova in her body. Filled with colourful characters and fascinating morsels, Egg is a playful, informative and surprising history that guarantees you'll never take the egg for granted again.

Borough Market: The Knowledge provides stories, skills and expert advice from the market's traders, plus over 80 exciting recipes from award-winning food writer Angela Clutton that will help you make the most of their exceptional produce. With stunning atmospheric photography, this is the definitive guide to shopping and cooking for every kitchen. Find intriguing in-depth features and unmissable Q&As with traders, along with visual step-by-step guides to preparing ingredients and lists of interesting seasonal produce. Moving through meat, fish, vegetables, fruit, dairy, bakery and store-cupboard ingredients, each chapter shares a collection of tantalising recipes that will teach you how to make the most of your produce, inspired by the incredible seasonal offerings from Borough Market traders. Recipes include Fishmonger's pie with fish crackling; Baked gammon with Market preserve glaze; Parsnip gnocchi and smoked garlic butter; Walnut and pomegranate baby aubergines with saffron quinoa; Brown bread Victoria sponge with orange and saffron curd; Chocolate olive oil cake with figs and hazelnuts. Come away feeling confident and excited to use your newfound understanding of ingredients, armed with the market traders' unrivalled expertise and delightful seasonal recipes. 'Borough Market: The Knowledge is a treasure trove of culinary wisdom and inspiration that captures on paper the magic and the bustle of Borough Market. Its pages are brimming with exquisite produce, recipes, stories and practical tips that will transform the way you shop and cook for the better. This is a book that makes me long to cook (and to eat!).' - Skye McAlpine, author and creator of the blog From My Dining Table

The complete year-round guide to BBQ and smoking! The BBQing and smoking industry is heating up! No longer reserved for warm weather occasions or backyard gatherings, firing up the grill or smoker is becoming ever-more popular in everyday American cooking. Written by America's Pit Master and award-winning restaurant owner Carey Bringle of Peg Leg Porker, one of the most famous BBQ spots in Nashville, this book features more than 50 recipes and provides tried-and-true advice on BBQing and smoking all types of meat, seafood, chicken, pork, and veggies. Choose the right wood and get the best smoker or grill Get recipes for marinades, rubs, injections, and sauces Cook up hog, ribs, brisket, and chicken, and more Work with certain cuts of meat If you're looking for a new guide to classic barbeque and more, look no further.

Why should the professional brewmaster have all the fun? Now it is possible to brew good, simple beer at home without expensive equipment. This extensive reference book, the product of 80 home brewing sessions, is your technical guide to easy home brewing and covers every single aspect of the process in great detail. From establishing your workspace to assembling your raw materials to step-by-step coverage of the brewing process, this book is an essential ingredient in your home brewing operation. With detailed illustrations and photographs documenting the process, you will learn fermentation, bottling, brewing mistakes, and basic beer recipes. In addition, there is an entire chapter devoted to using new beer brewing machines as well as a comprehensive list of recipes for European specialty beers. All in all, this is the ideal home brewery guide for setting up and producing your own brew.

From the record-breaking no.1 bestselling authors of Pinch of Nom comes this six-month journal containing everything you need to chart progress, plan weekly meals and smash your goals.

This meal planner is the perfect tool to help you stay on track, set out in a simple format with diet diary-style pages that are easily adaptable to your personal slimming guidelines. With one brand new recipe per week this gives you twenty-six exclusive Pinch of Nom recipes – all delicious, full of flavour and designed to keep you full and satisfied. Whether you want to keep track of calories, jot down your shopping lists, record healthy treats or celebrate key achievements, this book will help you plan for the future and see how far you’ve come.

To give you more pages for writing up your goals and food plans, this book does not have any photographs of the recipes, however you can find them on the Pinch of Nom website. Instead the book is beautifully designed and illustrated with line drawings.

The Pinch of Nom food blog has a hugely engaged online following and has helped thousands of people to lose weight and cook incredibly delicious and varied recipes. Packed with advice for keeping to your goals and stories from community members, the Pinch of Nom Food Planner is the ideal companion for tracking your weight-loss journey.

The fascinating and wide-ranging history of vanilla, from the sixteenth century to today

Vanilla is one of the most expensive of flavorings—so valuable that it was smuggled or stolen by pirates in the early days—and yet it is everywhere. It is a key ingredient in dishes ranging from crème brûlée to Japanese purin. It is the quintessential ice cream flavor in the United States. Eric T. Jennings explains how the world’s only edible orchid, originally endemic to Central America, became embedded in the international culinary and cultural landscape.

In tracing vanilla’s rise, Jennings describes how in the 1840s an enslaved boy named Edmond Albius discovered a way to pollinate vanilla orchids with a toothpick or needle—an ingenious process that is still in use. This method transformed the vanilla sector by enabling the plant to be grown outside of its natural range. Jennings also looks at how the vanilla craze led to the search for now‑pervasive substitutes, and how a vanilla lobby has fought back. He further unravels how vanilla—the world’s most expensive crop and once considered its most refined fragrance—came to mean “bland.”

This tale of botany, production techniques, consumption habits, and colonial rivalry connects the Atlantic, Indian, and Pacific Oceans, revealing how vanilla has become a potent symbol of the modern global village.