The debut cookbook from cult favorite Austin bakery and beer garden Easy Tiger, featuring recipes from author David Norman's time spent exploring bread traditions throughout Europe and North America, plus menu ideas for incorporating homemade bread into everyday meals.

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW

In this highly anticipated cookbook, culinary instructor and baker David Norman explores the European breadmaking traditions that inspire him most--from the rye breads of France to the saltless ciabattas of Italy to the traditional Christmas loaves of Scandinavia. Norman also offers recipes for traditional foods to accompany these regional specialties, so home bakers can showcase their freshly made breads alongside a traditional Swedish breakfast spread, oysters with mignonette, or country pâté, to name a few examples. With rigorous, detailed instructions plus showstopping photography, this book will surprise and delight bakers of all stripes.

From comfort-food favorites and delicious desserts to vegetarian classics and gluten-free options, this is the only dumpling cookbook you'll ever need. Explore the vast appeal of one of humanity's oldest meals with recipes from the heart of China to the coasts of Italy and everywhere else excellent taste prevails. This cookbook is the perfect present for every skill level, from wonton wannabes to dumpling demigods. And with over 100 easy-to-follow recipes, you can become a dumpling master in no time! No matter your personal taste and dietary preferences, you'll never run out of new recipes to try. From comfort-food favorites and delicious desserts to vegetarian classics and gluten-free options, this is the only dumpling cookbook you'll ever need.

The subject of this year's Symposium is one of the most fecund branches of food studies, ranging across a surprising variety of ingredients. The international gathering that is the Symposium responded vigorously with a series of essays touching on the foodways of cultures like Korea, China, Ethiopia, ancient Rome, Japan, Transylvania, Indonesia, Turkey, Canada, the United States, Ireland, Cyprus, Siberia and the United Kingdom, not to mention central Asia, Holland, Alaska, Africa and Israel. As well as wandering the globe, the authors travel in time drawing on disciplines such as archaeology, orthodox history, oral history and iconography. There are discussions of the role of cured meats in the military diet, the long history of salt cod in the Mediterranean, the art of making sausages in ancient Israel, the anthropology of Ethiopian starch fermentation, the medical history of marmalade and the science of the dry fermentation of sausages. Authors include: from America, Ken Albala, Charles Perry, William Rubel and Zona Spray Starks; from Turkey, Aylin Tan and Prescilla Mary Isin; from England, Gillian Riley, Sri Owen, Fuchsia Dunlop and Rosemary Barron, and from Israel, Susan Weingarten.

*As featured in a BBC documentary* Coco is Anna Del Conte's 12-year-old granddaughter and her tireless helper in the kitchen. From a very early age, Coco showed an interest in food and cooking - Anna taught her to smell and taste food, and soon enough Coco was able to start helping, progressing from decorating cakes to making pasta to conjuring up her favourite tagines. Taking us from the simple dishes of the early stages, through to more complex cooking for older children - by way of meatballs, Coco's first biscuits, lamb with couscous and sweet ricotta pancakes - and illustrated with beautiful photographs, Anna Del Conte brings us the best of all the recipes they have cooked together. In a relaxed, informal style, she shows how to teach children the importance of seasonal food, how to introduce new skills and techniques, and how to choose the best ingredients. But Cooking with Coco is also an inspirational reminder of how much fun families can have together in the kitchen. Written by an internationally renowned cook, food writer and grandmother, for all the eager - and sometimes mischievous - faces around her table, Cooking with Coco is a book for anyone who wants to introduce children to simple, healthy and delicious cooking and the joy and satisfaction of making it themselves.

Three generations of Patricia Volk’s family have been in the restaurant business. Her hallway was the colour of ball-park mustard, the living room was cocoa and the floor was like Genoa salami. At Morgen’s, the famous restaurant in the garment district which her grandfather started and which her father ran, she was the princess. Waiters winked at her and twirled her napkin up high before draping it on her lap and when she wanted a hamburger, her grandfather would grind the steak himself. In Stuffed, Patricia Volk marvellously evokes everyday life in a New York Jewish family and what it was like to grow up around an old-fashioned family-run restaurant.

As much about families as it is about food, here are stories of eccentric uncles, gorgeous aunts and millionaire grandfathers all of who lived a couple of blocks from each other. Of ancestors who were the first to bring pastrami to the New World, and stir scallions into cream cheese. Of Uncle Al, who slept with Aunt Lil for eleven years and then didn’t want to marry her because she wasn’t a virgin and Aunt Ruthie, who gave the burglar, breaking into her apartment, a meal and a lecture. Wildly entertaining, this is a wonderful portrait of a fabulous family and a charming recreation of a lost era.

‘We were a restaurant family, four generations in a six-block radius. When you opened our fridge, food fell on your feet.’

‘Her graceful, finely wrought prose endows them with a universality that can stand the comparison of Philip Roth … Buy it now and spend some of the most pleasurable hours of your life. A small masterpiece’ —Guardian

‘Warm-hearted … vivid characters … a funny and touching book with a thought-provoking subtext’ —Economist

‘Stuffed takes you into a world much richer and more vibrantly textured than the noisy, greasy, dull confines of a professional kitchen … taut, sharp, witty’ —New York Times

"Larousse Gastronomique" has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf. In fact, Julia Child once wrote, "If I were allowed only one reference book in my library, "Larousse Gastronomique "would be it, without question."
The culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. "Larousse Gastronomique" has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And for the first time, "Larousse" features more than 400 reportage photos-candid images of upscale restaurants from around the world-that give behind-the-scenes access into the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision, including such luminaries as Ferran Adria, Daniel Boulud, Alice Waters, Gaston Lenotre, Thomas Keller, James Beard, and Julia Child.
With entries arranged in encyclopedic fashion, "Larousse Gastronomique" is not only incredibly user-friendly, but it is also a fantastic read for anyone who loves food. Skip from Roasting to Robert (a classic French sauce), and then to Robiola (the Italian cheese); or go from Sake to Salad-with dozens of recipes-and on to Salamander, a type of oven used in professional kitchens for caramelizing (and named after the legendary fire-resistant animal). An index at the end of the book of all 3,800 recipes for cuisines from around the world makes it easy to find a myriad of preparations for any ingredient (eggs or chicken, for example) or type of dish (such as cakes or sauces).
The unparalleled depth and breadth of information-from the traditional to the cutting-edge-make this newest edition of "Larousse Gastronomique" indispensable for every cook.

This is the second volume of a series from the Department of Archaeology at Nottingham University which organises a postgraduate conference on this particular theme in the early summer of each year. Save for the keynote essay by the archaeologist of Roman Britain, Hilary Cool, all the authors are postgraduate researchers. While the importance of nutrition for survival has long been recognised, increasing emphasis is being put on the cultural significance of the production, distribution and consumption of foodstuffs throughout all archaeological periods. These papers reflect an interest in the sorts of foods consumed, the ways in which they were consumed, and the consequences of their consumption. Contributions range widely over Europe and Asia and cover several forms of historical or archaeological investigation based on documentary and visual records as well as excavation and chemical analysis. In like manner, a number of different historical and prehistorical eras are under discussion.

A Little Taste of Cape Cod is a small, illustrated cookbook featuring the classic neighborhood dishes of Cape Cod. Acting as both cookbook and guidebook, A Little Taste of Cape Cod offers readers recipes for signature dishes celebrating the flavors of everyone's favorite cape. Exploring the sweet and savory dishes of Cape Cod has never been easier. This exquisitely prepared guide through the classical and modern flavors of this prime beach territory will take you on an adventure that will surely become a memorable exploration of Cape Cod's food and history. Cocktails Cape Codder Blueberry Mojito Summer Wind Bloody Mary with a Coastal Twist Appetizers & Small Bites Garlicky Mussels with Linguica and Grilled Bread Grilled Calamari Oysters with Mignonette Sauce Classic Shrimp Cocktail Smoked Bluefish Dip Soft-Shell Clams Steamed in Beer with Drawn Butter Stuffed Quahogs Soups, Sandwiches & Sides Lobster Bisque New England Clam Chowder Portuguese Kale and Sausage Soup Fried Clam Roll Lobster Roll Corn Pudding Main Courses Baby Back Ribs with Cranberry Barbecue Sauce Pork Vinha D'alhos Broiled Cod with Bread Crumbs and Lemon Butter Jamaican Jerk Chicken with Rice and Beans Mussels with Spaghetti & Red Sauce Pan-Seared Scallops with Avocado and Salsa Desserts & Baked Goods Apple Crisp Cranberry Granola Blueberry-Ginger Pie Blueberry-Lemon Pound Cake Portuguese Sweet Bread

Gone are the days of TV trays and microwaveable meals as more and more families choose to return to the dinner table. Yet as food costs continue to rise, and parents are always strapped for time, they need new ways to cook easy and affordable meals for their kids--and fast.

With this cookbook, families will find 301 great recipes that almost cook themselves, including Spicy Turkey Meatballs; Hearty Root Vegetable Soup; Pizza Fondue; Crock-Pot Fajitas; Black Bean Lasagna; and more. This comprehensive, all-purpose cookbook is packed with simple instructions, nutritional information, and the amount of money needed for each recipe and makes preparing delicious, healthy, and cheap meals easier than ever before

Six seasons - each with its own character. The first vegetables of spring are all about tenderness and new growth. We've been eating sturdy winter fare for so long that slender, tender, and delicate is exactly what we need ...a ripe juicy tomato would feel too much, too soon. Early summer steps up that game a bit - the flavours aren't yet intense, but the fresh and green notes are deeper and all is livelier. Midsummer starts the flavour riot - more variety, more colours and textures. Late summer is the lush period - the richest colours, most vibrant flavours, and sensuality. Then back to fall and winter, when life in the fields slows down. In each of the six seasons, McFadden celebrates vegetables as only a chef with the soul and experience of a farmer can. Vegetables appear not only in their prime seasons but also in multiple seasons, because how you handle, say, a young spring carrot bears no relationship to what you do to storage carrots in winter.McFadden's intuitive feel for the way seasons affect flavour translates into recipes that coax out the best of each ingredient. The 225 fresh, modern, and entirely approachable recipes range from the raw to the cooked to the preserved. While 75 percent of the recipes are vegetarian, there are plenty in which meat, seafood, and poultry play a supporting role. All have that great vibrancy made possible by McFadden's keen sense with seasoning, and his ability to get to deep and rich without the use of unnecessary fats. These are but a few of the many lessons taught in this beautifully photographed book.

The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more) the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it s dinner at Chicago s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird s Nest Soup. A frozen Milky Way. Black truffles from Le Perigord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions you can almost taste what she s tasted. You ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included."

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.

Catherine, the wife of Charles Dickens, was herself an author, but of just one book: What Shall we Have for Dinner? Satisfactorily Answered by Numerous Bills of Fare for from Two to Eighteen Persons. As the title indicates, it was a cookery book, in fact a pamphlet containing many suggested menus for meals of varying complexity together with a few recipes. It went through several editions after 1851, under the authorial pseudonym of 'Lady Maria Clutterbuck' with a brief introduction that was, commentators aver, the work of Charles Dickens himself. In this book, Susan Rossi-Wilcox has investigated the life of Catherine Dickens, the domestic arrangements of the Dickens family, the composition of this menu-book and how the various changes in succeeding editions reflect both Catherine's own development and the state of play in Victorian cookery, entertainment and food supply. At the same time, it contains a transcript of the menu-book itself and the appendix of recipes. It would not be sensible to claim the little book changed very much about Victorian cookery, but it serves as a potent marker of what was going on at the time, for example the modes of service, the sorts of dishes cooked, the domestic organisation necessary to maintain a reasonably well-off household. Catherine Dickens herself is a very interesting character and this book has much to offer people seeking to get behind the facade thrown up by Charles Dickens and his biographers (the couple separated in 1858 and Catherine suffered from much negative spin). Susan Rossi-Wilcox paints a sympathetic portrait of a capable and resourceful woman. Dinner for Dickens is fully referenced and illustrated with contemporary photographs, drawn largely from the collections of the Charles Dickens Museum in Doughty Street, London.