Unlock the full potential of your cast iron cookware with The Encyclopedia of Cast Iron. This ultimate guide features 350 delicious and diverse recipes designed specifically for cooking in cast iron.

Savor the unique flavors and textures that only cast iron can bring to your meals. From mouthwatering seared steaks and crispy fried chicken to fluffy Dutch baby pancakes and decadent skillet cookies, this cookbook has something to satisfy every palate and occasion. Whether you're a seasoned cast iron enthusiast or a first timer, these easy-to-follow recipes will ensure you get the most out of your cookware.

Inside you'll find:

• Over 350 recipes for appetizers, entrees, desserts, and more
• Stunning full-color photography
• Care tips for your cast iron

Beignets, Po' Boys, gumbo, jambalaya, Antoine's. New Orleans' celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Elizabeth M. Williams, a New Orleans native and founder of the Southern Food and Beverage Museum there, takes readers through the history of the city, showing how the natural environment and people have shaped the cooking we all love. The narrative starts by describing the indigenous population and material resources, then reveals the contributions of the immigrant populations, delves into markets and local food companies, and finally discusses famous restaurants, drinking culture, cooking at home and cookbooks, and signature foods dishes. This must-have book will inform and delight food aficionados and fans of the Big Easy itself.

Niki Segnit's essential culinary reference book is now available with an award-winning, internationally acclaimed design. As appealing to the novice cook as to the experienced professional, it will immeasurably improve your cooking--and it's the sort of book that might keep you up at night reading. Beautiful, entertaining, and exhaustively researched, this is a globetrotting collection of flavor pairings as told by a writer with a discerning palette and an entertaining, original voice.

This delicious anthology of primary texts brings together the major English and French nineteenth-century writings on the arts and pleasures of the table. With the invention of the restaurant and a public scene of dining after the French Revolution, gastronomy emerged as a distinct genre of writing, treating food with philosophical significance. Romantic Gourmand recognizes that more goes into the making of a good meal than food itself, and they transformed dining into a fine art and a medium for self-expression. This excellent book examines the theories of ettiquette and food connoisseruship and how it became the foundation for our modern food culture with gourmet magazines, reviews and televized cuisine. Presenting texts, some of which appear in English for the fitst time, Diane Gigante's looks at the French genius behind modern gastronomy, essays include: Grimod de la Reyniere; Jean-Anthelme Brillat-Savarin's Physiology of Tast; Alexandre Dumas' Dictionary of Cuisine; Charles Lamb's Dissertation on Roast Pig; William Thackeray's Dinner-Giving Snobs; lesser-known works by pseudonymous authors such as Launcelot Sturgeon and Dick Humelbergius Secundus. with an intereste in, the history of food.

This delicious anthology of primary texts brings together the major English and French nineteenth-century writings on the arts and pleasures of the table. With the invention of the restaurant and a public scene of dining after the French Revolution, gastronomy emerged as a distinct genre of writing, treating food with philosophical significance. Romantic Gourmand recognizes that more goes into the making of a good meal than food itself, and they transformed dining into a fine art and a medium for self-expression. This excellent book examines the theories of ettiquette and food connoisseruship and how it became the foundation for our modern food culture with gourmet magazines, reviews and televized cuisine. Presenting texts, some of which appear in English for the first time, Diane Gigante's looks at the French genius behind modern gastronomy, essays include: Grimod de la Reyniere; Jean-Anthelme Brillat-Savarin's Physiology of Tast; Alexandre Dumas' Dictionary of Cuisine; Charles Lamb's Dissertation on Roast Pig; William Thackeray's Dinner-Giving Snobs; and lesser-known works by pseudonymous authors such as Launcelot Sturgeon and Dick Humelbergius Secundus. with an intereste in, the history of food.

Find Your Recipe for Bird Watching SuccessA few minutes in the kitchen can become hours of bird watching fun. Take birding to another level by creating unique dishes especially for backyard birds. This creative cookbook turns bird food into a banana split, cupcake, pie, and even tree ornaments. Each dish is perfect to tackle alone or with the whole family. Inside You'll Find 26 recipes to attract the birds you want to see Ingredients that appeal to 70+ bird species, including "hard-to-get" birds Tips on selecting the right ingredients for the right birds A handy chart that shows which birds dine on each dish BONUS: Tips for cooking with kids, wildlife research projects, and a bird-identification section See more birds and make birding even more interactive. Invite everybirdy to your yard with a banquet of nutritious, homemade foods.

Dining with the Rich and Royal is a marvelous journey into the gastronomic peccadilloes of the great, the good, and the not-so-good. When the world is at your feet, what is on your table? Dining with the Rich and Royal serves up the glamour of the jet set on a plate, from the silver spoon to the last Kleenex wipe. We follow the food adventures of Hilton, Hefner, and Howard Hughes; the great transatlantic dynasties: Onassis, the Vanderbilts, the Astors and the Rothschilds. Royals watchers and history twitchers will find out the effect of too many fairy feasts on Ludwig of Bavaria; how Hirohito and Ibn Saud tasted East-Meets-West diplomacy. Would you try the cake that killed Rasputin or suck on a suicide sweet with Antony and Cleo? Was it sex or raspberry souffle that won Mrs. Simpson a king's heart? It's all here: a succession of abdications, executions, revolutions, coronations, tales of toothache and posh picnics spiced with the odd military coup or two. Mind your manners now.

When people think of Russian food they generally think either of opulent luxury, signified above all by caviar, or of poverty and hunger - of cabbage and potatoes and porridge. Both of these visions have a basis in reality, but both of them are incomplete. The history of food and drink in Russia includes hunger and it includes plenty, it includes scarcity and, for some, at least, abundance. It includes dishes that came out of the northern, forested regions and ones that incorporate foods from the wider Russian Empire and later from the Soviet Union. Cabbage and Caviar places Russian food and drink in the context of Russian history, and shows off the incredible (and largely unknown) variety of Russian food.

Renowned food scholar Carole Counihan serves up a delicious narrative about family and food in twentieth-century Florence. By looking at how family, and especially gender relations, have changed in Florence since the ending of World War II and continuing to an examination of current food practices today, Around the Tuscan Table offers a portrait of the changing nature of modern life as exemplified through food. How food is produced, distributed, and consumed speaks volumes about a given culture, and this compelling and artfully narrated book aims to preserve, propagate, and interpret Florentines' world-renowned cuisine and culture. At the market, in the kitchen, and around the table, Counihan gives readers a taste of everyday life in this region of Italy: how eating together unites the family; how the production of food is gendered; how food is a key tool of socialization, and how culture forms aesthetic tastes.

What and how we eat are two of the most persistent choices we face in everyday life. Whatever we decide on though, and however mundane our decisions may seem, they will be inscribed with information both about ourselves and about our positions in the world around us. Yet, food has only recently become a significant and coherent area of inquiry for cultural studies and the social sciences.
Food and Cultural Studies re-examines the interdisciplinary history of food studies from a cultural studies framework, from the semiotics of Barthes and the anthropology of Levi-Strauss to Elias' historical analysis and Bourdieu's work on the relationship between food, consumption and cultural identity. The authors then go on to explore subjects as diverse as food and nation, the gendering of eating in, the phenomenon of TV chefs, the ethics of vegetarianism and food, risk and moral panics.

What and how we eat are two of the most persistent choices we face in everyday life. Whatever we decide on though, and however mundane our decisions may seem, they will be inscribed with information both about ourselves and about our positions in the world around us. Yet, food has only recently become a significant and coherent area of inquiry for cultural studies and the social sciences.
Food and Cultural Studies re-examines the interdisciplinary history of food studies from a cultural studies framework, from the semiotics of Barthes and the anthropology of Levi-Strauss to Elias' historical analysis and Bourdieu's work on the relationship between food, consumption and cultural identity. The authors then go on to explore subjects as diverse as food and nation, the gendering of eating in, the phenomenon of TV chefs, the ethics of vegetarianism and food, risk and moral panics.
This book will be fascinating reading for students and academics studying both consumption and cultural studies more broadly.

Along with basic practical reasons, our practices concerning food and drink are driven by context and environment, belief and convention, aspiration and desire to display - in short, by culture. Similarly, culture guides how tourism is used and operates. This book examines food and drink tourism, as it is now and is likely to develop, through a cultural 'lens'. It asks: what is food and drink tourism, and why have food and drink provisions and information points become tourist destinations in their own right, rather than remaining among a number of tourism features and components? While it offers a range of international examples, the main focus is on food and drink tourism in the UK. What with the current diversification of tourism in rural areas, the increased popularity of this type of tourism in the UK, the series of BSE, vCJD and foot and mouth crises in British food production, and the cultural and ethnic fusion in British towns and cities, it makes a particularly rich place in which to explore this subject. The author concludes that the future of food and drink tourism lies in diversity and distinctiveness. In an era of globalisation, there is a particular desire to enjoy varied, rather than mono-cultural ambiance and experience. She also notes that there is an immediacy of gratification in food and drink consumption which has become a general requirement of contemporary society.

Originally published in 1825, Physiology of Taste is a culinary masterpiece that gives insight into the history and practice of eating, both together and alone. The author uses a unique storytelling style to detail the sensual art of fine dining. Jean Anthelme Brillat-Savarin believes that what you eat is a reflection of who you are. Through years of observation and study, he created a book detailing the art and science of food. He takes a philosophical approach that applies common epicurean ideas. He discusses the influence of taste and smell, as well as the power of flavor. Through anecdotes and essays, the author explores the principles of gastronomy and the hierarchy of foods within a diet. Many of the book's musings are still relevant and maintain their value in the modern world. Jean Anthelme Brillat-Savarin understood the critical impact of food on the body and mind. With Physiology of Taste, he illustrates the effects of cooking and consuming a meal. Eating is a social convention that's also essential to survival. It's an artform and science that can resonate with all. With an eye-catching new cover, and professionally typeset manuscript, this edition of Physiology of Taste is both modern and readable.

The Campout Card Deck is a user - friendly guide to creating a next - level camping experience. From the IACP Award - winning authors of The Picnic, this card deck gives easy - to - digest and inspiring tips and tricks for leaving civilization behind and dining under the stars, including how to find a suitable campsite and build a campfire plus how to keep it going, activities like Stargazing for City Slickers and 5 Fantastic Car Games, and delicious recipes for toasty pudgie pies, backcountry breakfast boards, s'mores, hot dogs, and more. Adapted from Artisan's popular The Campout Cookbook, this card deck is the perfect gift for the camp - curious and a beautiful, user-friendly guide for anyone looking to craft the ultimate camping adventure.

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.

Empire of Pleasures presents an evocative survey of the sensory culture of the Roman Empire, showing how the Romans themselves depicted their food, wine and entertainments in literature and in art.
This fascinating journey envelops the reader in a world devoted to the titillation and fulfilment of the senses, allowing them to recapture the Empire as it was sensed and imagined by those who lived in it. It will fascinate and entrance anyone with a love of the classical world

First published in 1984, This work is a cross-cultural study of the moral and social meaning of food. It is a collection of articles by Douglas and her colleagues covering the food system of the Oglala Sioux, the food habits of families in rural North Carolina, meal formats in an Italian-American community near Philadelphia. It also includes a grid/group analysis of food consumption.

This title is part social history, part personal memoir. It is the story of the 1960s era when a small group of Italian immigrants, led by Mario and Franco and all connected to each other, introduced Britain to authentic Italian cooking and to the 'Trattoria style' which transformed our food and restaurant culture.

In Intimate Eating Anita Mannur examines how notions of the culinary can create new forms of kinship, intimacy, and social and political belonging. Drawing on critical ethnic studies and queer studies, Mannur traces the ways in which people of color, queer people, and other marginalized subjects create and sustain this belonging through the formation of "intimate eating publics." These spaces-whether established in online communities or through eating along in a restaurant-blur the line between public and private. In analyses of Julie Powell's Julie and Julia, Nani Power's Ginger and Ganesh, Ritesh Batra's film The Lunchbox, Michael Rakowitz's performance art installation Enemy Kitchen, and The Great British Bake Off, Mannur focuses on how racialized South Asian and Arab brown bodies become visible in various intimate eating publics. In this way, the culinary becomes central to discourses of race and other social categories of difference. By illuminating how cooking, eating, and distributing food shapes and sustains social worlds, Mannur reconfigures how we think about networks of intimacy beyond the family, heteronormativity, and nation.

Escape to the coast with this delicious collection of short stories and beach-hut inspired recipes from Sunday Times bestselling author Veronica Henry - the perfect summer treat! **** 'Beach bliss! A delicious combination of food and fiction' SARAH MORGAN 'The essential accompaniment to summer. A pure delight of a book!' MILLY JOHNSON 'The perfect book to take on beachside holiday or a weekend away' CRESSIDA MCLAUGHLIN On a shimmering summer's day, the waves are calling, the picnic basket is packed, and change is in the air. It's just the start of an eventful day for a cast of holidaymakers: over one day, sparks will fly, the tide will bring in old faces and new temptations, a proposal is planned, and an unexpected romance simmers... This uplifting collection of eight original short stories and over fifty delicious recipes will transport you to the golden sands of Everdene for a perfect day at the beach hut, wherever you are. **** Your favourite authors love to escape with Veronica Henry's feel-good stories! 'As uplifting as summer sunshine' SARAH MORGAN 'A delicious treat of a book' MILLY JOHNSON 'An utter delight' JILL MANSELL 'Truly blissful escapism' LUCY DIAMOND 'A heartwarming story combined with Veronica's sublime writing' CATHY BRAMLEY

In recent years, a growing emphasis has been placed on tourism experiences and attractions related to food. In many cases eating out while on holiday includes the 'consumption' of a local heritage, comparable to what is experienced when visiting historical sites and museums.
Despite this increasing attention, however, systematic research on the subject has been nearly absent. Tourism and Gastronomy addresses this by drawing together a group of international experts in order to develop a better understanding of the role, development and future of gastronomy and culinary heritage in tourism.
Students and researchers in the areas of tourism, heritage, hospitality, hotel management and catering will find this book an extremely valuable source of information.

eBook available with sample pages: 0203218612