Cast Iron: The Ultimate Cookbook spotlights the world's most prized cookware, with more than 300 international recipes. This book is an astounding collection of international recipes that showcases the versatility of everyone's favorite heirloom cookware, and features: - 300+ easy-to-follow recipes, including options for breakfast, snacks, main meals, and desserts that will satisfy all palates - 20+ bread and flatbread recipes - Mouthwatering photography, archival images, and colorful original illustrations - A global overview of cast iron's history - An illustrated guide to different types of cast-iron cookware, from aebleskiver pan to wok - Detailed instructions for the care and keeping of cast iron - Insights and recipes from celebrated makers, including Lodge, Le Creuset, FINEX, and Borough Furnace Over the course of thousands of years, cast-iron pots and pans have become essential kitchen tools all over the world. Cast Iron is sure to become your second-favorite kitchen tool

Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most-food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking an eating for the last three centuries should own the Oxford Companion to American Food and Drink. BL Nearly 1,000 articles on American food and drink, from the curious to the commonplace BL Beautifully illustrated with hundreds of historical photographs and color images BL Includes informative lists of food websites, museums, organizations, and festivals

In the grand scheme of things, fruit is pivotal to health and happiness and, as a result, creates harmony in the home and world peace. Alright, that may be stretching things a bit, but you get my drift. Fruit’s first claim to fame was as an object of seduction. And nothing much has changed since Eve tempted Adam with that apple. Just as I was seduced by Malcolm Dare’s extraordinary collection of fruit-with-the-female-form photographs which triggered this unique book.

Like life, the book seems to have happened while we were doing something else, as we opted for a freestyle approach to the project and didn’t box ourselves in with deadlines and time schedules. We pleased ourselves first and foremost and, accordingly, hope to please our readers. The result is an inspired melding of creativity, where freshness and immediacy are given full reign.

Fruit Art promises to raise eyebrows, satisfy the senses, and thrill everyone who adores beautiful books, sexy recipes, photographs that push the creativity envelope, and edgy styling. It’s a must-have item if you love cooking (but don’t have too much time to spend doing it) or for a gift for a special friend. Either way, it’s a book that deserves to be treasured.

When deciding on which fruit to select for Fruit Art, we chose the obvious varieties, ones that add a little sweetness to our menus and are happy in dishes both sweet and savoury. The recipes will see you from breakfast, through tea time, soups, salads and an array of main dishes that feature seafood, chicken, pork, lamb and beef. Not to mention a clutch of delish desserts and other after-dinner delectations.

Luscious fruit begs to be eaten fresh and fast – at the peak of ripeness and without overmuch tampering by the cook. Our recipes aim to fulfil these principles: nothing too time-consuming, plates that are not over-presented, and ingredients lists that err on the side of brevity. Most importantly, the recipes respect good ingredients and their relationship with each other, and are mindful of the limited time we have to spend in the kitchen.

A fun collection of Martin Parr's food pictures, which documents the simple notion that 'we are what we eat'. Real Food celebrates all things food through the eyes of the renowned British photographer Martin Parr - a kaleidoscope of foods the world over, from hot dogs to sticky buns and langoustine to lemon meringue pie. Featuring photographs taken throughout Martin Parr's prolific career to-date, Real Food will comprise the very best of Parr's iconic imagery - a collection of close-up food shots, in typical garish colour, taken by Parr throughout his travels across the world. Introduced with an essay by Fergus Henderson, British chef and founder of the restaurant St John's in London, which considers Parr's photographs in the context of global cuisine, and Parr's fascination with the social aspect of food that is at the heart of these photographs.

JAMES BEARD AWARD NOMINEE - NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY "VOGUE "- "NEW YORK TIMES "BESTSELLER
"One of the great culinary stories of our time."--Dwight Garner, "The New York Times"
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It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother's house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations. "Yes, Chef "chronicles Samuelsson's journey, from his grandmother's kitchen to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a "New York Times" three-star rating at the age of twenty-four. But Samuelsson's career of chasing flavors had only just begun--in the intervening years, there have been White House state dinners, career crises, reality show triumphs, and, most important, the opening of Red Rooster in Harlem. At Red Rooster, Samuelsson has fulfilled his dream of creating a truly diverse, multiracial dining room--a place where presidents rub elbows with jazz musicians, aspiring artists, and bus drivers. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home.
Praise for "Yes, Chef"
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"Such an interesting life, told with touching modesty and remarkable candor."--Ruth Reichl
"Marcus Samuelsson has an incomparable story, a quiet bravery, and a lyrical and discreetly glittering style--in the kitchen and on the page. I liked this book so very, very much."--Gabrielle Hamilton
"Plenty of celebrity chefs have a compelling story to tell, but none of them can top this] one.""--The Wall Street Journal"
"Elegantly written . . . Samuelsson has the flavors of many countries in his blood.""--The Boston Globe"
"Red Rooster's arrival in Harlem brought with it a chef who has reinvigorated and reimagined what it means to be American. In his famed dishes, and now in this memoir, Marcus Samuelsson tells a story that reaches past racial and national divides to the foundations of family, hope, and downright good food."--President Bill Clinton

This book is not only about Vietnamese cuisine, but also about memories associated with these foods. In my homeland (as in my adopted country), the big events in people's lives are associated with foods.
The recipes in this book are both simple and elegant. There are recipes easy enough for the beginner but some to challenge even the advanced cook. All the recipes will benefit anyone who likes to eat healthier foods without compromising taste. They are also designed so the cook doesn't have to spend a fortune to achieve the desired results. The recipes are tied together with memories, stories of people and places I knew in Vietnam. These stories are an attempt, in part, to share with my American family and friends where I came from and the evolution of my cooking style.

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.

Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu?

In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist.

Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips.

The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world.

From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange a sharing of ideas and culture as much as ingredients and flavors lies just beneath the surface of our daily snacks, soups, and suppers.

Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy."

Challenged to prove her claim that an 18th-century diet was better than today's, for a full year Fiona J Houston recreated the lifestyle of her 1790s rural Scottish ancestors in a basic one-roomed cottage, cooking from her garden and the wild, often entertaining family and friends, and surviving on her own resources. She learned lost crafts and skills, making nettle string, quill pens and ink as well as cheese and ale, lighting her fire from flints, and dressing in hand-sewn period clothing, with nothing but an old range stove and candles for warmth and light. This beautiful, quirky, illustrated title tells her extraordinary story and is packed with historical anecdotes, folklore, practical gardening info, seasonal menus, recipes, wildlife notes and more. Includes linocuts, photos and historic engravings.

"The Ayurvedic Cookbook" gives a fresh new perspective on this ancient art of self-healing. Over 250 taste-tested recipes are specifically designed to balance each constitution, with an emphasis on simplicity, ease and sound nutrition.

2016 Silver Nautilus Book Award Winner Brew your own kombucha at home! With more than 400 recipes, including 268 unique flavor combinations, you can get exactly the taste you want -- for a fraction of the store-bought price. This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and troubleshooting tips. The book also includes information on the many health benefits of kombucha, fascinating details of the drink's history, and recipes for delicious foods and drinks you can make with kombucha (including some irresistible cocktails!). "This is the one go-to resource for all things kombucha." -- Andrew Zimmern, James Beard Award-winning author and host of Travel Channel's Bizarre Foods

In Patti LaBelle's Lite Cuisine, Patti LaBelle shares more than 100 original recipes for meals that are not only good for you but taste great too. She also shares her personal story of a lifetime of struggling with body image and tells of the heartbreaking loss of her mother to diabetes and learning recently that she, too, has the disease. After she was diagnosed with diabetes, LaBelle had to radically change her dietary habits and food choices. With diabetic exchanges provided by the American Dietetic Association and the American Diabetes Association, in Patti LaBelle's Lite Cuisine you'll find a wide array of healthful and heavenly dishes including "Oven (Tastes Like Southern) Fried Chicken," "Savory Shrimp Scampi," "Melt-in-Your-Mouth Roast Tenderloin," and "Killer Chocolate Cake with Guilt-Free Glaze." One of America's most beloved performers once again creates her special blend of delicious and healing magic with this one-of-a-kind cook-book that is destined to become a staple in kitchens all across America.

This book is sure to become the most useful in your cookery library. One that you will refer to again and again, because after all, you made it -- a collection of your favourite recipes in one cookbook. Even if you are just starting on the adventure of cooking, you will feel at home with this book beside you. So have fun -- write, cut and paste together a journal of your favourite recipes, or pass it around to family and friends and create a book that will last a lifetime.

Carbon emissions from the retail segment of the food cold chain are relatively high compared to other parts of the food cold chain. Studies have also shown that food temperature is less well controlled at the retail and consumer end of the cold chain. There is therefore considerable potential to optimize performance of refrigerated display cabinets and the refrigeration systems that are used to operate them to reduce carbon emissions and to improve food temperature control. Sustainable Retail Refrigeration draws together world experts on retail refrigeration. In a single resource, the authors cover the latest technologies and best current knowledge in the field. With increasing concerns about energy use and global warming gasses, retailers are increasingly being called to account for their actions. Sustainable Retail Refrigeration is a valuable reference to manufacturers, managers and policy makers, incorporating both a design and an operational perspective.

“Phenomenal . . . transforms the kitchen into a site for creating global culinary encounters, this time inviting us to savor Afro-Asian vegan creations.”—Angela Y. Davis, distinguished professor emerita at the University of California Santa Cruz

More than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes—from the James Beard Award-winning chef and author of Afro-Vegan

Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture.

The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what’s fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today.

Laurie Colwin once said: "People who like to cook like to talk about food. Without one cook giving another cook a tip or two, human life might have died out a long time ago." Too little attention is given over to these silent players responsible for influencing the recipes we enjoy the most and getting them on the table. This compilation finally addresses that injustice in an amusing and compelling 'who's who', which will appeal to all those foodies that like to know from where (or rather whom) their food is coming.

The Italian political right is outraged by halal tortellini and a pork-free lasagna served at the Vatican. In India, Hindu fundamentalists organize attacks on Muslims who sell beef. European anti-immigrant politicians denounce couscous and kebabs. In an era of nationalist and exclusionary movements, food has become a potent symbol of identity. Why has eating become so politically charged-and can the emotions surrounding food be redirected in a healthier direction? Fabio Parasecoli identifies and defines the phenomenon of "gastronativism," the ideological use of food to advance ideas about who belongs to a community and who does not. As globalization and neoliberalism have transformed food systems, people have responded by seeking to return to their roots. Many have embraced local ingredients and notions of cultural heritage, but this impulse can play into the hands of nationalist and xenophobic political projects. Such movements draw on the strong emotions connected with eating to stoke resentment and contempt for other people and cultures. Parasecoli emphasizes that gastronativism is a worldwide phenomenon, even as it often purports to oppose local aspects and consequences of globalization. He also explores how to channel pride in culinary traditions toward resisting transnational corporations, uplifting marginalized and oppressed groups, and assisting people left behind by globalization. Featuring a wide array of examples from all over the world, Gastronativism is a timely, incisive, and lively analysis of how and why food has become a powerful political tool.

Simple, practical, and inspiring tips for cooking, baking, and cleaning! The kitchen is the "hub" of any house. With this compilation of helpful hints, you can keep it running smoothly. Find hacks for the care of kitchen appliances, utensils, and cooking equipment to extend their life span. Discover easy ways to improve and simplify your cooking and baking and advice for saving money and making your groceries last longer. Natural products are used wherever appropriate to encourage an environmentally friendly home. Put a paper towel in with baked goods when freezing them. The paper absorbs the moisture and prevents freezer burns. Place a wooden spoon across the pot when cooking pasta and it will not boil over. For fluffier, whiter rice, add 1 teaspoon lemon juice per 2 pints water. To add extra flavor and nutrition to rice, cook it in liquid reserved from cooking vegetables. When making soup stock add 1 tablespoon white vinegar to help extract all the calcium from the bones being used. There will be no vinegar taste. Poke a hole in the middle of hamburgers while shaping them. The burgers will cook faster and the holes will disappear when done. Instead of flouring the rolling pin, chill the rolling pin in the freezer and the dough will not stick. Many of the hints found here are the product of tradition passed from one generation to another. Interspersed throughout are poems and proverbs, as well as delightful illustrations.

Home-produced food almost always begins in the vegetable garden. So, too, begins "The Backyard Homestead". Planning charts and a thorough vegetable-by-vegetable growing guide are accompanied by simple techniques for canning, drying, and freezing the garden's bounty. The plant section continues with the hows, whens, and wheres of growing fruits, herbs, and nuts. Hardworking food growers will be delighted to reward themselves with healthful herbal teas and homemade wines and cordials. Recipes and simple techniques are included for the beginning home wine maker. Part two moves from plant to animal products, beginning with an overview of chicken keeping. Readers will find charts, lists, and helpful tips for collecting, storing, and using eggs, along with advice on butchering chickens and cooking the meat. Additional chapters focus on raising larger animals, such as cows, sheep, and goats, either for their meat or for their milk. Milk producers will find plenty of information on making simple yogurt, butter, and ice cream, as well as all the basics on getting started with cheese making. Additional information on rabbits and pigs rounds out the meat-raising sections. An overview of foraging and detailed information on installing and caring for honeybees wrap up "The Backyard Homestead". Storey's trusted advice on gardening, cooking, brewing, cheese making, and raising animals proves once and for all that it truly is possible to eat entirely from the backyard.

Baptism, marriage, childbirth, death: these are the milestones of life, invariably marked by a feast or comforting rituals founded on food and drink. Some of these habits flourished, then died away - think of the cups of wine passed around the gossips gathered at a lying in; others have gone on to be industries in their own right - the wedding cake, which has slowly but surely evolved from the giant flat discs of bride cake illustrated in the sensational full-colour cover of a fete in Bermondsey by Hofnagel in the seventeenth century, to the many-tiered and icing-bedaubed monuments of today. The book consists of six essays by recognised food-historians, each taking in turn one of these milestones, sometimes (but not always) with a certain north-country bias: Peter Brears writes on funerals; Dr Layinka Swinburne writes on childbirth; Laura Mason on wedding cakes; Ivan Day on old marriage customs; and Professor Tony Green on the sociology of the modern wedding celebration. There is also an overview of Irish food customs, with reference to these rites, by the well-regarded young Irish food historian, Regina Sexton.