The first absolutely accessible yet entirely sophisticated recipe book for people with diabetes, their families and friends. Every cook will discover favourite recipes in this collection - from Maggie Beer's Haloumi and Citrus Lentils and Adam Liaw's Scallops with Green Olive Tapenade and Preserved Lemon Powder to Luke Mangan's Warm Oriental Duck and Mango Salad and Janni Kyritsis's Pink Gin Granita. Amanda Bilson, the wife of renowned chef Tony Bilson, who has had Type 1 diabetes for 45 years, and Janni Kyritsis, an acclaimed chef himself who has Type 2 diabetes, have invited the best chefs in Australia to contribute wonderful recipes - some for everyday eating, some for special occasions. While this is not a traditional cookbook for people with diabetes, each recipe has been reviewed by the Senior Clinical Dietitian from The Diabetes Centre at St Vincent's Hospital. Nutritional information and tips from the dietitian have been included not only for people with diabetes but also for anyone watching their weight, blood glucose levels or cholesterol. Beautifully illustrated with more than 50 stunning photos, and with recipes from some of the finest chefs in the southern hemisphere, At My Table is a cookbook for anyone interested in cooking and eating gorgeous food. Each purchase of this cookbook will help raise funds for the patients and their families and carers at The Diabetes Centre, St Vincent's Hospital, Sydney.

*THE ORIGINAL & SUNDAY TIMES BESTSELLING ALMANAC Reconnect with the seasons in Britain and Ireland with this month-by-month guide to the world around us - including key dates, tide tables and garden tasks; constellations and moon phases; sunrises, folk songs, seasonal recipes plus a 'bun of the month'; and - because 2023 will be a good year for planet spotting - the solar system and the zodiac. The Almanac: A Seasonal Guide to 2023 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, with this instalment following the swirling micro world of the garden pond through the year. 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. This year's edition is illustrated by artist Whooli Chen. The geographical scope of The Almanac is Britain and Ireland PRAISE FOR THE ALMANAC: 'Lia Leendertz's classic almanac never fails to delight' - The Herald 'It's a perfect Christmas present' - Allan Jenkins, The Observer 'The perfect companion to the seasons' - India Knight 'Indispensable' - Sir Bob Geldof 'This book is your bible' - The Independent 'I love this gem of a book' - Cerys Matthews

From its pre-Christian origins to the present, food has always been central to Christmas; a feast at which tradition, nostalgia, innovation, symbolism, and indulgence all come together at the table. This book explores the rich story of Christmas food and feasting, tracing the history of how our festive menu evolved and inherited elements of pagan ritual, medieval traditions, early modern innovations, Victorian romanticism, and contemporary commercialism. Although it makes reference to global traditions, it focuses specifically on the story of how the British Christmas meal evolved, both on its native shores and beyond. It considers the origins, form, and structure of the modern British Christmas dinner, with its codified menu and iconic festive dishes and drinks. It also tells the story of what happened to that meal as it was taken throughout the Empire, becoming entrenched in places most strongly associated with the British Diaspora. In these places, spread across the Globe, keeping a very precise model of Christmas became a key marker of cultural identity. This British Christmas was not unchanging, though; rather, it adapted to new environments, and merged with the Christmases of other cultures encountered to create new traditions. Looking beyond Britain, to places strongly associated with its Diaspora, such as the United States of America, Canada, Australia, and New Zealand, helps us to understand the cultural significance and meaning of this feast with more complexity. With recipes and menus, this work will help modern readers understand the feasts of Christmas past, and perhaps incorporate some of those old dishes into Christmas-present festivities.

This volume is the first to present all four extant manuscripts of the "Viandier de Taillevent." The texts of the 220 recipes are in their original French and a complete English translation is provided. Variants between the four manuscripts represent more than a century of modifications in gastronomic tastes and culinary practices in French seigneurial life. The commentary and notes trace the significance of these modifications and indicate the influence the "Viandier" exercised on more recent cookery books throughout Europe. This critical edition also includes a glossary and a bibliography. In addition, selected recipes have been adapted for modern use and arranged in a menu for six people.

In the 21st century, an accelerated pace of global movements of people, goods, capital, technology and ideas has led to ambivalence regarding cultural identity for individuals, as well as collectives like neighbourhoods and cities. While the preparation, availability and consumption of diverse foods have become symbolic of the very openness of a place, there are concerns that this is only reflective of a superficial and consumerist form of middle class cosmopolitanism. Using food-oriented case studies centred on Australian cities and media, Bonding Over Food argues for a processual understanding of cosmopolitanism. Such an approach helps us understand various kinds of social bonds formed over food as 'convivial' practices that are potentially ethical and/or reflexive as opposed to being driven by 'othering' discourses.

One of the finest sources for studying authentic American fold diet, the 1853 facsimile edition presented here contains a wealth of recipes and folk wisdom from the Quakers, Tidewater South, and Pennsylvania Germans. This volume, with an extensive introduction and glossary, is the first attempt by an American food historian to analyze the cookery of the Quakers.

This project is a carefully crafted collection of lunch memories, universal in its appeal and nostalgia. Some of the stand-out stories are about the kids who desperately wanted the cafeteria offerings instead of their own home-packed sacks, and celebrity names like Jacques Pepin offer humanizing and poignant stories of being constantly hungry and eating rotten bread during the war. Even the greatest food writers were not always dining on duck confit. To be clear, this is not a cookbook with recipes for your kids' home-packed lunch. Instead, School Lunch -- much like books such as Hungry City or My Last Supper -- is a look at our shared humanity through the lens of food. These portraits and first-person stories are poignant, surprising, funny, and universal; they remind us of our own experiences, of sitting down and eating school lunch next to friends, of being proud or ashamed of our stinky tofu, of trading Oreos for our friend's mango lassi, of making our first friend, of bringing extra to share, of hoping someone else would bring extra to share. We see ourselves in some of these faces and stories and immediately remember what we ate, who had the "good" lunches, where we sat, how we felt, and what we did about it. We can trace a part of who we are today back to those lunch tables.

An engaging, solution-oriented approach to cooking tempting meals for, and with, your family. The first in a collectible series of cookbooks focusing on simple, yet delicious dinners for any day of the week.
Pizza is a favorite for family dinners, Sunday suppers, and casual parties. This book covers it all, showing you how to make enticing homemade pizza dinners that everyone will love.
Sample TOC
Introduction
Pizza Primer
Anatomy of a Pizza (plus a formula for making foolproof pizza every time)
Pizza Party (how to set up a pizza and topping bar for customized pizzas)
Easy Favorite Sauces & Toppings (purchased or quick pizza sauces and toppings for when time is short)
Doughs
Sauces
Pizzas
Easy Salads and Sides
Index

The arrival of fresh strawberries signals the start of summer, the time to visit pick-your-own farms and farmers' markets to stock up on plump, ripe berries. Strawberry Love celebrates strawberry season with 45 recipes, all beautifully photographed, for enjoying this heavenly fruit, fresh or frozen. From breakfast treats (French Toast with Strawberry Syrup) to salads (Strawberry, Burrata, and Arugula Salad), main courses (Hamburger Sliders with Goat Cheese, Strawberries and Bacon), and desserts (Strawberry Creamsicles on a Stick and Strawberry Heart Hand Pies), strawberry lovers will find tantalizing new ways--along with the classics--to make the most of their summer berry bounty. The book also includes tips for picking, freezing, and making jams and syrups for enjoying the taste of summer all year long.

A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great deal about nutrition, morals, manners, history, and menus while often providing entertaining reflections and commentaries. This innovative book demonstrates that cookbooks represent an interesting and important branch of nonfiction literature.

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.

Twenty-two acclaimed writers celebrate the art of eating

Wendell Berry - Colette - William Corbett - Michael Dorris - Alexandre Dumas - M. F .K. Fisher - Michael Frank - Betty Fussell - Evan Jones - Judith B. Jones - Barbara Kafka - Madeline Kamman - Charles Lamb - Rose Macaulay - Henry Matthews - Joyce Carol Oates - Francine Prose - Paul Schmidt - James Seay - Charles Simic - Edward Steinberg - Alice Waters

There is more to be gained from our daily bread than mere sustenance. Curiosity, romance, ritual, and insight can be as much a part of a meal as any of its edible ingredients. In this delectable collection of essays on fine food and drink, twenty-two renowned writers capture the gestures, the celebrations, and the moments in which food, wine, and the act of eating transcend their initial purposes to become something far greater. A window into the eating lives of a handful of our finest literary artists, Not for Bread Alone is a tasty and most satisfying delight--a true culinary classic.

Uncover the science of cooking with this International Association of Culinary Professionals Cookbook Award finalist - Molecular Gastronomy: Scientific Cuisine Demystified Molecular Gastronomy: Scientific Cuisine Demystified aims to demystify the intriguing and often mysterious world of cooking that we call molecular gastronomy, or Avangard Nueva Cocina , as Ferran Adria has called it. This book provides readers with crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided and is written to help readers expand their skills in the Molecular Gastronomy area. Written by a chef who has spent years cultivating his craft, Molecular Gastronomy: Scientific Cuisine Demystified focuses on introducing the subject to readers and future chefs who have minimal or no experience in the molecular gastronomy of various foods. With its scientific approach, Molecular Gastronomy: Scientific Cuisine Demystified provides a foundation and platform for experimentation, while delving into new and exciting cooking techniques. Stunningly illustrated with hundreds of full-color photos of finished dishes and the process along the way, this unique culinary offering breaks down the science of food while introducing future chefs to some of the most innovative techniques used in today's competitive kitchens.

American Home Cooking provides an answer to the question of why, in the face of all the modern technology we have for saving time, Americans still spend time in their kitchens cooking. Americans eat four to five meals per week in a restaurant and buy millions of dollars' worth of convenience foods. Cooking, especially from scratch, is clearly on its way out. However, if this is true, why do we spend so much money on kitchen appliances both large and small? Why are so many cooking shows and cookbooks published each year if so few people actually cook? In American Home Cooking, Timothy Miller argues that there are historical reasons behind the reality of American cooking. There are some factors that, over the past two hundred years, have kept us close to our kitchens, while there are other factors that have worked to push us away from our kitchens. At one end of the cooking and eating continuum is preparing meals from scratch: all ingredients are raw and unprocessed and, in extreme cases, grown at the home. On the other end of the spectrum is dining out at a restaurant, where no cooking is done but the family is still fed. All dining experiences exist along this continuum, and Miller considers how American dining has moved along the continuum. He looks at a number of different groups and trends that have affected the state of the American kitchen, stretching back to the early 1800s. These include food and appliance companies, the restaurant industry, the home economics movement of the early 20th century, and reform movements such as the counterculture of the 1960s and the religious reform movements of the 1800s. And yet the kitchen is still, most often, the center of the home and the place where most people expect to cook and eat - even if they don't.