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Fries!: An Illustrated Guide to the World's Favorite Food
by Blake LingleImagine a plate of crisp, golden, salted fries, and you'll know why this is the world's favorite food. Who better to write the consummate cultural history and user's guide of the fry than Blake Lingle, whose fries were recently voted the best in America by U.S. News & World Report? In this lighthearted ode, Lingle offers a 360-degree look at fries, from their roots in antiquity, to the long-standing debate as to whether the Belgians or the French created the first true frites, to their current status as a gourmet treat (whether dusted with truffle salt or slathered in gravy and cheese curds in that outrageous Canadian delicacy, poutine).The pop culture and lore of fries includes a look inside a potato farm and fry factory. Lingle catalogs the many varieties--of shapes, oils, vegetables, coatings, seasonings, sauces, and pairings--describing what to eat and drink with your fries. Detailed instructions are given for how to cut, fry, and serve your own Platonic ideal of the fry. Additional fry know-how is combined with archival images and new color photography to showcase the glorious tastiness of fries, in this ideal gift for anyone who can't get enough of the world's favorite food.
Friuli Food and Wine: Frasca Cooking from Northern Italy's Mountains, Vineyards, and Seaside
by Meredith Erickson Bobby Stuckey Lachlan Mackinnon-PattersonAn eye-opening exploration of a unique region of Italy that bridges the Alps and the Adriatic Sea, featuring 80 recipes and wine pairings from a master sommelier and James Beard Award-winning chef. &“An exhilarating journey, no passport required.&”—Thomas Keller, chef/proprietor, The French Laundry Bordered by Austria, Slovenia, and the Adriatic Sea, the northeastern Italian region of Friuli Venezia Giulia is an area of immense cultural blending, geographical diversity, and idyllic beauty. This tiny sliver of land is home to one of the most refined food and wine cultures in the world and yet remains off the grid. The unique cuisine of Friuli is what inspires the menu at Frasca, a James Beard Award-winning restaurant in Boulder, Colorado, helmed by master sommelier Bobby Stuckey and chef Lachlan Mackinnon-Patterson.Meaning &“branch&” or &“bough,&” the word frasca refers to the Friulian tradition of hanging a branch outside the family farm as a sign that new wine was available for sale. Friuli Food and Wine celebrates this practice and the wine and cuisine of the Friulian region through eighty recipes and wine pairings. Dishes such as Wild Mushroom and Montasio Fonduta, Chicken Marcundela with Cherry Mostarda and Potato Puree, Squash Gnocchi with Smoked Ricotta Sauce, and Whole Branzino in a Salt Crust are organized by Land, Sea, and Mountains, while profiles of local winemakers and wines, including Tocai, Ribolla Gialla, Malvasia Istriana, and Verduzzo, open up new pairing possibilities. Showcasing the best Friulian wines you can buy outside of Italy as well as restaurant and winery recommendations, this beautifully photographed cookbook, wine guide, and travelogue brings the delicious secrets of this untouched part of Italy into your home kitchen.
Froggy Bakes a Cake
by Jonathan LondonIt's Froggy's mother's birthday, and Froggy wants to bake the birthday cake all by himself. Soon he has all the ingredients to make ... a big mess.
Froggy Eats Out
by Jonathan LondonIt's a special occasion, so Froggy and his parents are going to eat dinner in a fancy restaurant. When they arrive at the restaurant, Froggy's mom has a few rules for him: "Be neat, be quiet, and don't put your feet on the table." But it's so hard for Froggy to sit still. He fidgets, he squirms, and he sssllluuuurrrrpppps his spaghetti. Then he spots Frogilina across the restaurant--now it's impossible for Froggy to follow the rules! What will his family do?
Froggy Eats Out (Froggy)
by Jonathan LondonIt's a special occasion, so Froggy and his parents are going to eat dinner in a fancy restaurant. When they arrive at the restaurant, Froggy's mom has a few rules for him: "Be neat, be quiet, and don't put your feet on the table." But it's so hard for Froggy to sit still. He fidgets, he squirms, and he sssllluuuurrrrpppps his spaghetti. Then he spots Frogilina across the restaurant-now it's impossible for Froggy to follow the rules!
From "Climate-Smart" to "Climate-Just Agriculture”: International Institutions and Challenging False Solutions to our Ongoing Climate Crisis (Bridges to Another World)
by Anthony PahnkeCombining innovative social theory with ongoing policy discussions on climate change, this book analyzes past and present efforts at challenging global poverty through reforming the dynamics of worldwide agricultural production.Focusing on the efforts of the World Bank and CGIAR research centers, particularly through research and projects that have been launched by the International Maize and Wheat Improvement Center (CIMMYT) and the International Food Policy Research Institute (IFPRI), “Climate-Smart” to “Climate-Just” exposes how neoliberal principles of limited government and individual entrepreneurship have expanded through the development of “Climate-Smart Agriculture.” At the same, an alternative – “Climate-Just Agriculture” – is becoming possible as rightwing populists have disrupted international free trade orthodoxy, and social movement demands for food sovereignty gain traction in key international spaces.As Pahnke explains in this innovative account, “Climate-Just Agriculture” includes structural changes to free trade agreements that would build from local and regional food systems to make them resilient in the face of the adverse effects of climate change. This resiliency, moreover, allows marginalized groups the capacity to create and participate in markets that allow for greater self-sufficiency to push back on colonialism and imperialism.Written in a clear and accessible style, this book will be essential reading for students and scholars of sociology, environmental studies, and politics, as well as for policymakers and professionals involved in climate change policy and the agriculture and food industry.
From Absinthe to Zest: An Alphabet for Food Lovers
by Alexandre DumasAs well as being the author of The Three Musketeers, Alexandre Dumas was also an enthusiastic gourmand and expert cook. His Grand Dictionnaire de Cuisine, published in 1873, is an encyclopaedic collection of ingredients, recipes and anecdotes, from Absinthe to Zest via cake, frogs' legs, oysters, Roquefort and vanilla. Included here are recipes for bamboo pickle and strawberry omelette, advice on cooking all manner of beast from bear to kangaroo brought together in a witty and gloriously eccentric culinary compendium.
From Apple Trees To Cider, Please!
by Felicia Sanzari Chernesky Julia PattonGrab the wagon, it's a bright autumn day and the trees are full of ripe, red apples! There's an apple festival underway at the farm and lots of work to do making cider. This visit finishes with a cider doughnut and a cup of freshly pressed cider. DELICIOUS! Told in crisp, action-driven thymes from a young child's point of view, From Apple Trees to Cider, Please! is a realistic account of how apple cider is pressed, flavored with the charm and vigor of a harvest celebration.
From Apples to Applesauce (From Farm to Table, First Facts)
by Kristin Thoennes KellerWhere does applesauce come from? Learn how applesauce starts with fresh apples in an apple orchard. Follow along as the apples are taken to a factory and made into applesauce. Before food arrives in your home in neat packages, it travels on an amazing journey. The First Facts From Farm to Table set illustrates how food is processed and manufactured. Hungry readers will visit a farm to discover their favorite treat in its raw state, and then follow the production line as the food is harvested, transported to factories for processing, packaged for distribution, and, finally, sold to the consumer. Illustrative photography, fact-filled texts, and fun features will satisfy young readers' hunger for food knowledge.
From Bagels to Buddha
by Judi HollisLearn how to switch eating gears and get off the yo-yo weight loss merry-go-round by eating to nurture your true inner being.
From Barley to Blarney: A Whiskey Lover's Guide to Ireland
by Sean Muldoon Jack McGarry Tim Herlihy Connor KellyThis “sophisticated guide for fans of Irish whiskey” explores the history, distilleries, and pubs—and includes twelve original cocktails (The Wall Street Journal).An Irish whiskey guru, two bartender behemoths, and an adept writer combine forces to create this comprehensive guide to Irish whiskey. Starting with an introduction to the history of whiskey in Ireland, the authors explain what makes each style unique. An illustrated tour of the four Irish provinces features twenty-two distilleries and some of Ireland’s most iconic bars and pubs. From Barley to Blarney links rich historic heritage with today’s whiskey boom and a look ahead at the future for Irish whiskey producers. Then the fun really begins as the masterminds behind 2016’s “World’s Best Bar,” Dead Rabbit Grocery and Grog, share twelve original mixed-drink recipes tailor-made for Irish spirits.
From Beer to Eternity (A Chloe Jackson Sea Glass Saloon Mystery #1)
by Sherry HarrisFEATURED IN BUZZFEED BOOKS! A 2020 Agatha Award NomineeA whip smart librarian&’s fresh start comes with a tart twist in this perfect cocktail of murder and mystery—with a romance chaser. MURDER ON TAP With Chicago winters in the rearview mirror, Chloe Jackson is making good on a promise: help her late friend&’s grandmother run the Sea Glass Saloon in the Florida Panhandle. To Chloe&’s surprise, feisty Vivi Slidell isn&’t the frail retiree Chloe expects. Nor is Emerald Cove. It&’s less a sleepy fishing village than a panhandle hotspot overrun with land developers and tourists. But it&’s a Sea Glass regular who&’s mysteriously crossed the cranky Vivi. When their bitter argument comes to a head and he&’s found dead behind the bar, guess who&’s the number one suspect? In trying to clear Vivi&’s name, Chloe discovers the old woman isn&’t the only one in Emerald Cove with secrets. Under the laidback attitude, sparkling white beaches, and small town ways something terrible is brewing. And the sure way a killer can keep those secrets bottled up is to finish off one murder with a double shot: aimed at Chloe and Vivi. &“An incredibly enjoyable book.&”—Mystery Scene on Sell Low, Sweet Harriet
From Belly Fat to Belly Flat: How Your Hormones Are Adding Inches to Your Waist and Subtracting Years from Your Life -- the Medically Proven Way to Reset Your Metabolism and Reshape Your Body
by Genie James Dr. C. W. Randolph JrWeight-loss research shows that the average person will add 1 to 2 pounds around their abdomen each year between the ages of 35 and 55 without changing their eating or exercise habits. Noted expert Dr. C.W. Randolph explains why: “estrogen dominance,” a natural shift in hormone production that begins at age thirty, which causes weight gain and sabotages the most steadfast attempts at shedding it. Even worse, estrogen places the added weight around the middle, which has a negative impact both aesthetically and medically. Once estrogen dominance has taken hold, it creates a vicious cycle: fat cells will produce even more estrogen, which then biochemically predisposes the body to add on even more pounds. Here, Dr. Randolph introduces the three-step plan he’s used with success in thousands of patients. In simple language, Dr. Randolph lays out the facts about bioidentical hormones and explains what foods and supplements guard against or reverse estrogen dominance. He also shares client success stories and presents practical eating plans, recipes, and shopping guides to put the advice into practice.
From Boarding House to Bistro: The American Restaurant Then and Now (Routledge Revivals)
by Richard PillsburyThe quest for food to fill the body, and food to seduce the soul, has provided a catalyst for the exploding variety of restaurants in the United States. Mapping out the development of the great American restaurant, the author takes us on a nostalgic journey in From Boarding House to Bistro (originally published in 1990) through the history of a nation’s eating houses.From the earliest taverns and inns to the fast-food chains of 1990s, the restaurant mirrored a changing way of life. Increasingly Americans chose to eat away from home, in a variety of downtown establishments, or in the burgeoning sprawl of suburban eateries. Richard Pillsbury traces this evolution, emphasizing how the restaurant’s form, its fare, and its location reflect the country’s diverse economy and social life.Abundantly illustrated, and with entertaining vignettes on individual eating places, this fascinating account is accessible to all readers. The unique product of extensive travel across the continent, this book gives new insight into the restaurant as an institution and will especially appeal to those interested in the social and behavioral sciences, urban planners, marketing specialists, and others working with the changing American urban scene.
From Burnout to Balance: 60+ Healing Recipes and Simple Strategies to Boost Mood, Immunity, Focus, and Sleep
by Patricia BannanA complete food and wellness guide for women featuring 60+ recipes specifically designed to combat the challenging symptoms of burnout: stress, anxiety, depression, fatigue, weakened immune system, inability to focus, and disrupted sleep.We&’ve all had those days when we&’re just trying to hold it all together. But when &“one of those days&” turns into weeks, then months, then longer, you start to feel like you&’re drowning. Stress, anxiety, depression, and fatigue come creeping in. Your immune system goes haywire, your sleep schedule goes out the window, and your brain feels like it&’s turning to mush. You know that something has to change, but when you&’re spending all your energy just trying to keep your head above water, change feels impossible. If this sounds like you, From Burnout to Balance is here to be your life preserver. Patricia Bannan, MS, RDN, has been where you are now and knows how to break the cycle. She explains the science of burnout and shares compassion, stories, support, and guidance to improve the areas of your life that burnout hits hardest: mood, focus, immunity, and sleep.Then, she offers week-long meal plans for each symptom along with more than 60 super-charged, delicious recipes that combine the vital nutrients your body needs to combat that symptom.If spending time and energy on meal plans and cooking sounds like the last thing you want to do, know that the recipes are designed for simplicity and the book is packed with tips and shortcuts to make your life easier. Recipes include vegan, one-dish,kid-friendly, freezable, and 15-minutes or less options, and time-saving tricks like &“Nearly No-Cook&” meals will get nourishing food on the table with nothing more than some savvy pantry picks.There are no strict rules to follow—just a guiding hand reaching out to help bring balance back into your life.
From Canton Restaurant to Panda Express
by Haiming LiuFrom Canton Restaurant to Panda Express takes readers on a compelling journey from the California Gold Rush to the present, letting readers witness both the profusion of Chinese restaurants across the United States and the evolution of many distinct American-Chinese iconic dishes from chop suey to General Tso's chicken. Along the way, historian Haiming Liu explains how the immigrants adapted their traditional food to suit local palates, and gives readers a taste of Chinese cuisine embedded in the bittersweet story of Chinese Americans. Treating food as a social history, Liu explores why Chinese food changed and how it has influenced American culinary culture, and how Chinese restaurants have become places where shared ethnic identity is affirmed--not only for Chinese immigrants but also for American Jews. The book also includes a look at national chains like P. F. Chang's and a consideration of how Chinese food culture continues to spread around the globe. Drawing from hundreds of historical and contemporary newspaper reports, journal articles, and writings on food in both English and Chinese, From Canton Restaurant to Panda Express represents a groundbreaking piece of scholarly research. It can be enjoyed equally as a fascinating set of stories about Chinese migration, cultural negotiation, race and ethnicity, diverse flavored Chinese cuisine and its share in American food market today.
From Chinatown to Every Town: How Chinese Immigrants Have Expanded the Restaurant Business in the United States
by Zai LiangFrom Chinatown to Every Town explores the recent history of Chinese immigration within the United States and the fundamental changes in spatial settlement that have relocated many low-skilled Chinese immigrants from New York City's Chinatown to new immigrant destinations. Using a mixed-method approach over a decade in Chinatown and six destination states, sociologist Zai Liang specifically examines how the expansion and growing popularity of Chinese restaurants has shifted settlement to more rural and faraway areas. Liang's study demonstrates that key players such as employment agencies, Chinatown buses, and restaurant supply shops facilitate the spatial dispersion of immigrants while simultaneously maintaining vital links between Chinatown in Manhattan and new immigrant destinations.
From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen (Snoop Dogg Presents)
by Snoop Dogg#1 NEW YORK TIMES BESTSELLER • More than 1.5 million copies sold! Looking for cookbooks with a little more personality? Welcome to tha Boss Dogg's Kitchen. The first cookbook and recipe book from Tha Dogg, From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen. You've seen Snoop Dogg work his culinary magic on VH1's Emmy-nominated Martha and Snoop's Potluck Dinner Party, and now Tha Dogg's up in your kitchen ... with his first cookbook. Recipe book that delivers 50 recipes straight from Snoop's own collection: Snoop's cookbook features OG soul food cookbook staples like Baked Mac & Cheese Fried Bologna Sandwiches with Chips Shrimp Po’ Boy Plus new takes on classic weeknight faves like Soft Flour Tacos and Easy Orange Chicken. And it don't stop ... Snoop's giving a taste of the high life with remixes on upper echelon fare such as Lobster Thermidor and Filet Mignon. But we gotta keep it G with those favorite munchies too, ya know? From chewy Starbursts to those glorious Frito BBQ Twists, you should have an arsenal of snacks that'll satisfy. And of course, no party is complete without that Gin and Juice and other platinum ways to entertain.CELEBRITY COOKBOOKS: If you're a fan of celebrity books and cookbooks such as Bob's Burgers, Magnolia Table Cookbook, Margaritaville cookbook, Thug Kitchen cookbook, or the Gilmore Girls Eat Like a Gilmore; the Snoop Dogg cookbook has got you covered – complete with epic stories and behind-the-scenes photos that bring his masterpieces to life. SOUL FOOD DONE RIGHT: One thing for sure two things for certain: A Dogg's Gotta Eat. And Tha Boss Dogg is gonna show you how. These recipes are Snoop's personal hits, straight outta his kitchen and never before shared.
From Curries to Kebabs: Recipes from the Indian Spice Trail
by Madhur JaffreyAs Indians immigrated to different countries, they brought with them ingredients and cooking techniques that resulted in countless delicious hybrids of classic dishes. In this groundbreaking cookbook, bestselling author Madhur Jaffrey illustrates the evolution of curry and its close relative, the kebab, throughout Asia and eastern Africa. Featuring more than 100 enticing recipes, this volume includes not only the finest dishes from India, but a variety of curries from around the world--from Sumatran Lamb Curry from Indonesia to Lobster in Yellow Curry Sauce from Thailand. Twenty easy recipes for delicious spiced kebabs are also included, as well as soups, noodles, breads, chutneys, beans and vegetables to complement every dish. A must-have addition to every curry lover's library, this beautifully illustrated guide will give you a fascinating insight into the art of Indian cooking.
From Demon to Darling
by Margrit Biever Mondavi Richard MendelsonRichard Mendelson brings together his expertise as both a Napa Valley lawyer and a winemaker into this accessible overview of American wine law from colonial times to the present. It is a story of fits and starts that provides a fascinating chronicle of the history of wine in the United States told through the lens of the law. From the country's early support for wine as a beverage to the moral and religious fervor that resulted in Prohibition and to the governmental controls that followed Repeal, Mendelson takes us to the present day--and to the emergence of an authentic and significant wine culture. He explains how current laws shape the wine industry in such areas as pricing and taxation, licensing, appellations, health claims and warnings, labeling, and domestic and international commerce. As he explores these and other legal and policy issues, Mendelson lucidly highlights the concerns that have made wine alternatively the demon or the darling of American society--and at the same time illuminates the ways in which lives and livelihoods are affected by the rise and fall of social movements.
From Emeril's Kitchens
by Emeril LagasseWhat's the next best thing to eating at one of Emeril's restaurants? Making your favorite Emeril dishes at home! And now you can with Emeril's new book, From Emeril's Kitchens. Emeril Lagasse, America's favorite chef, has gathered 150 of the most popular, most requested recipes from six of his restaurants, and has included two dozen new personal favorites as well. If you are one of the many fans who have enjoyed a memorable meal at one of Emeril's restaurants or tuned into his television cooking shows, and want to share that extraordinary experience with friends and family,From Emeril's Kitchens is the book for you. From Emeril's New Orleans, try your hand at the Home-Smoked Salmon Cheesecake or the Barbecued Shrimp with Rosemary Biscuits. NOLA in the French Quarter is known for the Cedar-Planked Fish with Citrus Horseradish Crust and Citrus Butter Sauce and the over-the-top dessert Chicory Coffee CrÈme BrÛlÉes with Brown Sugar Shortbread Cookies. Entertain at weekend brunch as they do at Emeril's Delmonico and make the elegant Poached Eggs Erato or SoufflÉd Spinachand Brie CrÊpes. Explore the tropics with dishes from Emeril's Orlando such as the Poached Grouper with Mango Salsa, Smashed Avocado, Coconut-CilantroRice Pilaf, Black Bean Sauce, and Tortilla Chips. Looking for a true steak house experience? The Seared Beef Tournedos with Herb-Roasted Potatoes and Sauce au Poivre from Delmonico Steakhouse in Las Vegas are just the ticket. Seafood lovers can dig into Poached Oysters in Herbsaint Cream or the Spiny Lobster-Tomato Saffron Stew with Shaved Artichoke and Olive Salad from Emeril's New Orleans Fish House. So, spread the food of love and kick up your kitchen another notch with From Emeril's Kitchens! Emeril Lagasse is donating a portion of his proceeds from the book to The Emeril Lagasse Foundation, a nonprofit organization established to support and encourage programs that create developmental and educational opportunities for children.
From Farm to Canal Street: Chinatown's Alternative Food Network in the Global Marketplace
by Valerie ImbruceOn the sidewalks of Manhattan's Chinatown, you can find street vendors and greengrocers selling bright red litchis in the summer and mustard greens and bok choy no matter the season. The neighborhood supplies more than two hundred distinct varieties of fruits and vegetables that find their way onto the tables of immigrants and other New Yorkers from many walks of life. Chinatown may seem to be a unique ethnic enclave, but it is by no means isolated. It has been shaped by free trade and by American immigration policies that characterize global economic integration. In From Farm to Canal Street, Valerie Imbruce tells the story of how Chinatown's food network operates amid--and against the grain of--the global trend to consolidate food production and distribution. Manhattan's Chinatown demonstrates how a local market can influence agricultural practices, food distribution, and consumer decisions on a very broad scale. Imbruce recounts the development of Chinatown's food network to include farmers from multimillion-dollar farms near the Everglades Agricultural Area and tropical "homegardens" south of Miami in Florida and small farms in Honduras. Although hunger and nutrition are key drivers of food politics, so are jobs, culture, neighborhood quality, and the environment. Imbruce focuses on these four dimensions and proposes policy prescriptions for the decentralization of food distribution, the support of ethnic food clusters, the encouragement of crop diversity in agriculture, and the cultivation of equity and diversity among agents in food supply chains. Imbruce features farmers and brokers whose life histories illuminate the desires and practices of people working in a niche of the global marketplace.
From Fat to Fit
by Sally MorrisDo you want to improve your family's health and fitness for good?Hit TV show Fat Families has shrunk the waistlines of some of the nation's fattest families with its simple strategies and no-nonsense attitude. Now you can transform your family's health with this fat-busting plan.Combining the wisdom from the show's top diet and fitness experts with the real-life stories of the fat families turne thin, From Fat to Fit sets out a clear, easy and safe plan for the whole family to lose weight permanently.Includes:- Simple recipes and meal plans to revolutionise meal times- Easy lifestyle changes to get the whole family moving- Top tips and tricks from the show's families to stay on track - How to treat yourself at parties, on holiday and eating out - and still lose weight!Diet together and help each other turn from fat to fit!
From Flower to Honey (Start to Finish)
by Robin NelsonSTART TO FINISH. HOW IS HONEY MADE? 1 Flowers open. 2 Bees fly to the flowers. 3 Bees drink nectar. What happens next? Read this book to find out!
From Forbidden Fruit to Milk and Honey: A Commentary on Food in the Torah
by Diana LiptonFood is at the heart of Jewish life and culture. It's the subject of many studies, popular and academic, and countless Jewish jokes. From Forbidden Fruit to Milk and Honey spotlights food in the Torah itself, where, as still today, it's used to explore themes including love and desire, compassion and commitment, social justice, memory, belonging and exclusion, control, deception, and life and death. Originally an online project to support the food rescue charity, Leket Israel, From Forbidden Fruit to Milk and Honey comprises short essays on food in the parasha by 52 internationally acclaimed scholars and Jewish educators, and a verse by verse commentary by Diana Lipton on food and eating in the Torah.