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In Search of the Perfect Peach: Why flavour holds the answer to fixing our food system
by Franco FubiniWITH A FOREWORD FROM TIM SPECTOR, author of The Diet Myth, Spoon-Fed and Food for LifeNamed BBC Radio 4's The Food Programme Book of the Year, chosen by Dan Saladino"Fubini takes readers on a tour—from tomato growers in Italy to flower farmers in Cornwall to citrus groves in California . . . [and] makes a compelling case for strengthening the connections between consumers and farmers."—Civil Eats"A pioneering approach."—Anna Jones, cook and bestselling author of Easy WinsLet flavour guide our food choices – and lead us to a better food future. In Search of the Perfect Peach shows us how this simple desire can bring about a healthier, tastier and brighter future for our food, the people who produce it and the soil it grows in.That first bite of a perfectly ripe peach can be truly transformative – a joyful moment that will stay with you forever. For Franco Fubini, founder and CEO of Natoora, this encounter also leads him to realise that flavour is not simply a fleeting, visceral experience but a window into the farmer, a connection to our natural environment and a taste test for our food system.What makes a great-tasting tomato? Why is scarring on a greengage a good sign? Does &‘eating local&’ narrow our priorities to the exclusion of others? In Search of the Perfect Peach follows Franco as he navigates the food system in pursuit of this elusive element. As he takes us from Sicily&’s citrus groves to the streets of Mexico City, he shows how we have allowed the wider industry to compromise on more than just flavour.Franco&’s search for the Greta peach culminates in his own clarity and conviction: by looking to flavour, we can unpick the industrialisation of our food production, restore nutrition and seasonal diversity to our plates and the craft of growing back to our landscapes. And, above all, we can find that perfect peach every summer."This exciting and important book now brings Natoora and all its ingredients not just to restaurants like ours but … to everyone&’s home."—Ruth Rogers, chef and co-founder of The River Cafe"An incredible read for those who love food and care about its future. In Search of the Perfect Peach is both a love story and technical guide."—Kyle Connaughton, chef and owner of SingleThread Farm, Restaurant and Inn"By valuing and reclaiming flavour, Franco argues that we can transform the system and also enrich our relationship with food. Essential reading."—Dan Saladino, journalist, broadcaster and author of Eating to Extinction
In Search of the Wild Tofurky: How a Business Misfit Pioneered Plant-Based Foods Before They Were Cool
by Steve Richardson Seth TibbottThe founder of Tofurky reveals how an idealistic hippie living in a treehouse created a global brand—and sold millions of products without selling out. In this entertaining memoir, Seth Tibbott reveals how he achieved overnight success—but only after fifteen years of intrepid failure. He tells the triumphant tale of how a self-described hippie with no business training but plenty of enterprising goals grew a $2,500 startup into a global brand and ushered in a plant-based foods renaissance along the way. Tibbott took home a grand total of $31,000 in his first nine years of striving to bring to the people a nearly unknown soy product—tempeh—he knew in his gut was revolutionarily tasty. He eschewed a buttoned-up lifestyle and resided in tipis, trailers, and a treehouse; rented workspace to piano-repairing circus clowns; and even briefly counted the infamous Rajneeshees as clients. Tibbott was never one to chase the money or try to fit in. Instead, he built a business that fit him. Thus Tibbott discovered the &“secret sauce&” ingredients that took his now-international brand from fameless to fame-ish to famous: bootstrapping, building business intuition, and staying true to his belief in eco-friendly practices. In Search of the Wild Tofurky proves that a good idea can change the world and make money, no matter the naysayers or the sometimes-harsh twists and turns of the unconventional path. &“Expert advice and inspiration from a most unconventional source . . . An education in the business of ethics.&” ―Eric C Lindstrom, author of The Skeptical Vegan
In Season: More Than 150 Fresh and Simple Recipes from New York Magazine Inspired by Farmer s' Market Ingredients
by Rob Patronite Robin RaisfeldBased on the popular column by New York Magazine food editors Rob Patronite and Robin Raisfeld, In Season collects more than 150 recipes from the country&’s finest chefs and restaurants, using fresh farmers&’ market ingredients—with essays and recipes by Mario Batali, David Chang, Michael Anthony, Anita Lo, Wylie Dufresne, April Bloomfield, Momofuku Noodle Bar, and more.How popular has local and seasonal eating become? As chefs and home cooks have been discovering—or rediscovering—anticipating and celebrating ingredients at their seasonal peak is one of life&’s culinary pleasures. Farmers&’ markets throughout the country have become mesmerizing places to browse, but what should you actually do with all those fiddlehead ferns, parsnips, and Satsuma mandarins? In this beautifully illustrated and user-friendly cookbook, editors Rob Patronite and Robin Raisfeld have collected fresh, unique recipes from celebrated chefs for a vast array of ingredients, all easily adapted to casual at-home cooking. With well-rounded offerings for plentiful meals and holiday menus, In Season is a perennial source of inspiration for experienced and novice cooks alike. As the holidays approach, enjoy festive and delicious recipes from the country&’s finest chefs and restaurants such as: Zak Pelaccio&’s Oyster Omelette — François Payard&’s Brown Butter Roasted Pears — Balthazar Bakery&’s Ginger Citrus Tea — Jonathan Waxman&’s Pan-Roasted Cauliflower with Anchovy — Frankies Sputino&’s Orechiette with Horseradish and Parmesan — Kurt Gutenbrunner&’s Roast Christmas Goose – Bobby Flay&’s Hoppin&’ John Risotto
In The Charcuterie
by Toponia Miller Taylor BoetticherA definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts. The tradition of preserving meats is one of the oldest of all the food arts. Nevertheless, the craft charcuterie movement has captured the modern imagination, with scores of charcuteries opening across the country in recent years, and none is so well-loved and highly regarded as the San Francisco Bay Area's Fatted Calf. In this much-anticipated debut cookbook, Fatted Calf co-owners and founders Taylor Boetticher and Toponia Miller present an unprecedented array of meaty goods, with recipes for salumi, pâtés, roasts, sausages, confits, and everything in between. A must-have for the meat-loving home cook, DIY-types in search of a new pantry project, and professionals looking to broaden their repertoire, In the Charcuterie boasts more than 125 recipes and fully-illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home, plus a primer on whole animal butchery. Take your meat cooking to the next level: Start with a whole hog middle, stuff it with a piquant array of herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent, gloriously porky take on porchetta called The Cuban. Or, brandy your own prunes at home to stuff a decadent, caul fat-lined Duck Terrine. If it's sausage you crave, follow Boetticher and Miller's step-by-step instructions for grinding, casing, linking, looping, and smoking your own homemade Hot Links or Kolbász. With its impeccably tested recipes and lush, full-color photography, this instructive and inspiring tome is destined to become the go-to reference on charcuterie--and a treasure for anyone fascinated by the art of cooking with and preserving meat.
In The Mood For Healthy Food
by Jo PrattFull of mouth-watering yet simple dishes, Jo Pratt has created a stunning collection of nutritious recipes for anyone looking to eat well. Start the day with Ginger Berry Muffins or Raspberry Yogurt Pots, enjoy a light meal of Poached Chicken Broth with Spring Greens or a more substantial Beetroot Gnocchi with Walnut & Watercress Pesto then treat yourself to a guilt-free Dairy-Free Vanilla & Blueberry Cheesecake or Chocolate Pumpkin Brownies. Brilliant ingredients are given centre stage in this book, with features on nuts, sprouting beans & seeds, quinoa, kale and chia seeds, exploring why they are so good, where to find them, and how to use them. With fresh, inspiring photography and design, this is the perfect companion for the everyday cook who wants to eat and live deliciously well.From the Hardcover edition.
In The Mood For Love: A dazzlingly romantic novel of love and cake (Cupcake Lovers #5)
by Beth CiottaThe enchanting fourth novel in Beth Ciotta's deliciously romantic Cupcake Lovers series. The Cupcake Lovers - a feel-good series of love, friendship and cake from author Beth Ciotta, follows a group of friends in the beautiful state of Vermont, as they navigate the romances and dramas that make up their lives. Perfect for fans of Jenny Colgan and Debbie Johnson. Sugar Creek, Vermont, is a world away from Los Angeles for high-powered, media-obsessed Harper Day. When she took the job doing publicity for the Cupcake Lovers, she never expected to be won over by the town's old-fashioned charms. But that was before she moved into the Victorian vacation home of her dreams and fell in with a man whose good looks and irresistible ways are anything but small-town... Sam McCloud is a widowed father of two. He and bossy, big-city Harper appear to have nothing in common... though the attraction they feel toward one another cannot be denied. But will their romance last longer than the day's headlines? There's more to Harper than meets the eye, and as it turns out, she needs to get married - fast. Little does Harper know that family-man Sam will do whatever it takes to keep her in Sugar Creek - even if that means taking matters into his own hands. And never letting her go...BONUS CONTENT: Make your own cupcakes with the Cupcake Lovers' recipes! Curl up with a cupcake and indulge in the rest of the deliciously romantic Cupcake Lovers series: Fool For Love, The Trouble With Love, Some Kind of Wonderful and In The Mood For Love. What readers are saying about In the Mood For Love: 'Every character involved comes to life''For fans of chick-lit and cupcakes. A light-hearted, easy to read, fun book with characters you can relate to''Five stars'
In The Royal Manner: Expert Advice on Etiquette and Entertaining from the Former Butler to Diana, Princess of Wales
by Paul BurrellFor more than twenty years, Paul Burrell has enjoyed an extraordinary connection with the British Crown. Starting out as footman to Queen Elizabeth, he went on to become Princess Diana's butler and her closest confidant, the man she referred to as her "rock." The Prince and Princess of Wales were famed for the superb style in which they entertained, and Paul Burrell oversaw every aspect of each soiree, from the simplest of brunches to the most elaborate dinner parties, both at home and abroad. Now this expert on etiquette and palace life reveals the secrets of royal style and how you too can host events In the Royal Manner. What is the proper order of courses in a meal? How many glasses and pieces of cutlery should be at each place setting? How does a butler in Buckingham Palace decant a wine? How can you give your overnight guests the true royal treatment? In this fully illustrated, lavishly produced volume, Paul Burrell escorts you through a typical year of seasonal occasions. Here are detailed guidelines on etiquette and entertaining, as well as the royal standards for teas, picnics, children's parties, simple suppers and brunches, holiday meals, formal weddings, and other celebrations. Unique to this book are the menus and more than fifty longtime popular recipes (including particular favorites of Princess Diana such as Pears in Port Wine with Cinnamon Ice Cream), classic Victorian dishes, and the ever-stylish Pimms, a cool summer cocktail made with fruited lemonade and gin. Paul Burrell also shares his knowledge of palace history and lore, along with his special perspective on the traditions of the royal family and his treasured memories of the late Princess of Wales. From detailed directions on how to fold napkins into elegant designs, to tips on formal seating arrangements and proper table manners, to step-by-step instructions for creating elaborate floral centerpieces, In the Royal Manner has everything you need to make a party in your home truly fit for a king.
In Thought, Word, and Seed: Reckonings from a Midwest Farm
by Tiffany Eberle KrinerIn this brilliantly crafted essay collection, Tiffany Eberle Kriner weaves together literary criticism, nature writing, and memoir to explore what grows when we plant texts in the landscapes of our lives.The first time Tiffany Eberle Kriner walked the parcel of land that would become Root and Sky Farm its primary crop seemed to be chaos. Industrial agriculture practices had depleted the fields, leaving them littered with the detritus of consumerism and rural poverty—plastic deck chairs, bags of diapers, endless empty cans of Monster Energy Drink. In this landscape, she meets Virgil and Charles W. Chesnutt, where her close readings of their works intersect with her efforts to create &“a just and sustainable community farm.&”From her sixty acres in northern Illinois, Kriner reads James Baldwin, Zora Neale Hurston, T. S. Eliot, William Langland, and others. She weaves reflections into the warp and woof of her life: coaxing growth from neglected land, embracing the frustrations and joys of family life, reckoning with racism in a small town. Along the way she cultivates an awareness of interdependence and mercy as they appear in the particulars of her rooted life.Connecting culture, ecology, faith, and literature, In Thought, Word, and Seed invites readers to cultivate fruitful conversations between literature and the environments in which they live.
In Too Steep (A Misty Bay Tea Room Mystery #2)
by Kate KingsburyThe peace and tranquility of the Misty Bay Tearoom is rocked by murder and a long-buried secret hidden in a most unlikely place in bestselling author Kate Kingsbury&’s second charming book for fans of Cleo Coyle and Laura Childs.It seemed like a simple case: the murder of Lewis Trenton, a beachcomber who lived alone in a cabin in the Oregon hills. But the newspaper article piques the interest of Vivian Wainwright, owner of the British-style Misty Bay Tearoom. The photo accompanying the article shows Lewis&’s cluttered living room, and on the shelf is a replica of Big Ben. Vivian is sure she sold the clock a week before in her shop. Who could have given the replica to Lewis? Unable to keep from doing a bit of sleuthing, Vivian hunts down the replica in a local thrift shop, noticing that the base is missing, rendering it worthless, but just as Vivian is about to throw it in the trash, a sparkle catches her eye. It&’s a diamond, hidden away in a crevice in the clock. Vivian takes the diamond to Detective Tony Messina, who identifies it as part of a jewelry heist in Portland a month earlier. Portland police think Lewis was the fence who sold the jewels, and that he was killed after double-crossing the thieves—but Messina doesn&’t believe the story. What was the true motive behind Lewis&’s murder? How did he come upon the diamond? And what secrets can the clock tell—before the killer strikes again?
In Vino Duplicitas: The Rise and Fall of a Wine Forger Extraordinaire
by Peter HellmanAs seen on ABC’s The Con, an “engrossing account of wine fraud and forgery” that duped some of the biggest names in the elite world of wine collecting (Wall Street Journal) In 2002, Rudy Kurniawan, an unknown twentysomething, burst into the privileged world of ultrafine wines. Blessed with a virtuoso palate, and with a seemingly limitless supply of coveted bottles, Kurniawan quickly became the leading purveyor of rare wines to the American elite. But in April 2008, at a New York auction house, dozens of Kurniawan's trophy bottles were abruptly pulled from sale. Journalist Peter Hellman was there, and he began to investigate: Were the bottles fake? Were there others? And was Kurniawan himself duped by forgery…or had he ensnared the world's top winemakers, sellers, and drinkers in a web of deceit?
In Winter's Kitchen: Growing Roots and Breaking Bread in the Northern Heartland
by Beth DooleyThe explosive growth of the local food movement is hardly news: Michael Pollan's books sell millions and the spread of farm-to-table restaurants is practically viral. But calls for a "food revolution" come most often from a region where the temperature rarely varies more than a few degrees. In the national conversation about developing a sustainable and equitable food tradition, the huge portion of our population who live where the soil freezes hard for months of the year feel like they're left out in the cold.In Winter's Kitchen reveals how a food movement with deep roots in the Heartland-our first food co-ops, most productive farmland, and the most storied agricultural scientists hail from the region-isn't only thriving, it's presenting solutions that could feed a country, rather than just a smattering of neighborhoods and restaurants. Using the story of one thanksgiving meal, Dooley discovers that a locally-sourced winter diet is more than a possibility: it can be delicious.
In a Cajun Kitchen: Authentic Cajun Recipes and Stories from a Family Farm on the Bayou
by Terri Pischoff WuerthnerWhen most people think of Cajun cooking, they think of blackened redfish or, maybe, gumbo. When Terri Pischoff Wuerthner thinks of Cajun cooking, she thinks about Great-Grandfather Theodore's picnics on Lake Carenton, children gathering crawfish fresh from the bayou for supper, and Grandma Olympe's fricassee of beef, because Terri Pischoff Wuerthner is descended from an old Cajun family. Through a seamless blend of storytelling and recipes to live by, Wuerthner's In a Cajun Kitchen will remind people of the true flavors of Cajun cooking. When her ancestors settled in Louisiana around 1760, her family grew into a memorable clan that understood the pleasures of the table and the bounty of the Louisiana forests, fields, and waters. Wuerthner spices her gumbo with memories of Cajun community dances, wild-duck hunts, and parties at the family farm. From the Civil War to today, Wuerthner brings her California-born Cajun family together to cook and share jambalaya, crawfish étoufée, shrimp boil, and more, while they cook, laugh, eat, and carry on the legacy of Louis Noel Labauve, one of the first French settlers in Acadia in the 1600s. Along with the memories, In a Cajun Kitchen presents readers with a treasure trove of authentic Cajun recipes: roasted pork mufaletta sandwiches, creamy crab casserole, breakfast cornbread with sausage and apples, gumbo, shrimp fritters, black-eyed pea and andouille bake, coconut pralines, pecan pie, and much more. In a Cajun Kitchen is a great work of culinary history, destined to be an American cookbook classic that home cooks will cherish.
In a French Kitchen
by Susan Herrmann LoomisA delightful celebration of French life and the cooks who turn even the simplest meals into an occasion Even before Susan Herrmann Loomis wrote her now-classic memoir, On Rue Tatin, American readers have been compelled by books about the French's ease with cooking. With In a French Kitchen, Loomis--an expat who long ago traded her American grocery store for a bustling French farmer's market--demystifies in lively prose the seemingly effortless je ne sais quoi behind a simple French meal. One by one, readers are invited to meet the busy people of Louviers and surrounding villages and towns of Loomis's adopted home, from runway-chic Edith, who has zero passion for cooking--but a love of food that inspires her to whip up an array of mouthwatering dishes--to Nathalie, who becomes misty-eyed as she talks about her mother's Breton cooking, then goes on to reproduce it. Through friends and neighbors like these, Loomis learns that delicious, even decadent meals don't have to be complicated. Are French cooks better organized when planning and shopping? Do they have a greater ability to improvise with whatever they have on hand when unexpected guests arrive? The answer to both is: Yes. But they also have an innate understanding of food and cooking, are instinctively knowledgeable about seasonal produce, and understand what combination of simple ingredients will bring out the best of their gardens or local markets. Thankfully for American readers, In a French Kitchen shares the everyday French tips, secrets, and eighty-five recipes that allow them to turn every meal into a sumptuous occasion.
In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France
by Susan Herrmann LoomisA delightful celebration of French life and the cooks who turn even the simplest meals into an occasion Even before Susan Herrmann Loomis wrote her now-classic memoir, On Rue Tatin, American readers have been compelled by books about the French's ease with cooking. With In a French Kitchen, Loomis--an expat who long ago traded her American grocery store for a bustling French farmer's market--demystifies in lively prose the seemingly effortless je ne sais quoi behind a simple French meal. One by one, readers are invited to meet the busy people of Louviers and surrounding villages and towns of Loomis's adopted home, from runway-chic Edith, who has zero passion for cooking--but a love of food that inspires her to whip up an array of mouthwatering dishes--to Nathalie, who becomes misty-eyed as she talks about her mother's Breton cooking, then goes on to reproduce it. Through friends and neighbors like these, Loomis learns that delicious, even decadent meals don't have to be complicated. Are French cooks better organized when planning and shopping? Do they have a greater ability to improvise with whatever they have on hand when unexpected guests arrive? The answer to both is: Yes. But they also have an innate understanding of food and cooking, are instinctively knowledgeable about seasonal produce, and understand what combination of simple ingredients will bring out the best of their gardens or local markets. Thankfully for American readers, In a French Kitchen shares the everyday French tips, secrets, and eighty-five recipes that allow them to turn every meal into a sumptuous occasion.
In a Snap!: Tasty Southern Recipes You Can Make in 5, 10, 15, or 30 Minutes
by Tammy AlgoodFrom a Nashville TV and radio food commentator, timesaving homecooked Southern meals for busy people.In a Snap! is your playbook of ideas for fabulous meals that materialize with ease on the most time-crunched of days, all without surrendering the delicious results your family demands.Organized in chapters of 5-, 10-, 15-, and 30-minute meals, food personality Tammy Algood has curated this collection that accommodates your ever-changing schedule and ensures that a home-cooked meal is always an option in your household, no matter how thinly you may be stretched.Algood delivers an inspiring array of recipes that are affordable and includes colorful photos, cooking suggestions, and time-saving tips for those with busy lives.In a Snap! has delicious, quick dishes including: Spicy Chicken TendersQuick-Smoked Baked BeansCrawfish Macaroni and CheesePineapple Orange CheesecakeSmoked Almond Blue Cheese DipOrange Praline Breakfast BreadInterspersed throughout these delicious meals, Algood provides tips and suggestions that will help to organize your cooking process and de-stress mealtime at your house. In a Snap! makes it happen!
In cucina con una brasiliana
by Pietra AcunhaStanco di comprare libri di cucina e non essere in grado di eseguire le ricette, perché gli ingredienti o gli utensili sono difficili da trovare? Allora, questo è il libro che fa per te! Una collezione di ricette pratiche e gustose con ingredienti quotidiani! Da un blog al libro per permetterti di leggere le mie storie e le mie ricette ovunque tu voglia! Ricette: Crema Di Melanzane Ragù di maiale. Pane abbrustolito con gorgonzola e funghi champignon Gelatina di peperoncini Tocchetti di salamino Bruschetta al pomodoro. Pane all’aglio per una grigliata Pão de queijo Pizza fatta in casa Focaccia alle sardine Salsa per hot-dog fatta in casa Pastel de queijo Pastelão integral Galinha descabelada Sformato di zucchine Coscette di pollo Brasato Pasta con frattaglie di pollo Pollo croccante con salsa di spinaci Pesce al cartoccio Mousse di frutto della passione (maracujá) Torta al cioccolato Pavê di sonhos de valsa Petit Gâteau Brigadeiro di churros Torta di carote o cake pop di torta di carote
In the Blink of a Pie (Maple Syrup Mysteries #3)
by Catherine BrunsUSA Today bestselling author Catherine Bruns is back with the third installment in the "delightfully sweet" Maple Syrup Mysteries, transporting readers back to the cozy town of Sugar Ridge, Vermont, where things are bound to go from sweet, to sour.Sometimes, there's no one you can crust...It's Thanksgiving in Sugar Ridge, Vermont, and Leila Khoury, manager of Sappy Endings Farm, is ready to usher in the holiday season by hosting a pie-baking contest. The day is meticulously planned, from the judging panel to the maple lattes, and Leila can't wait for the entire town to enjoy some sweet treats.But when a neighbor drops dead from sampling a poisoned pumpkin pie, it's not just Leila's perfect day that's in jeopardy—her livelihood is now at stake. And after yet another near-fatal incident, she realizes an even more terrifying truth: the killer wasn't targeting her neighbor, but someone even closer to home! Can Leila figure out who's behind the murder, before the dough hits the fan?Includes delicious holiday pie recipes!
In the Blood
by Robert WuthnowFarming is essential to the American economy and our daily lives, yet few of us have much contact with farmers except through the food we eat. Who are America's farmers? Why is farming important to them? How are they coping with dramatic changes to their way of life? In the Blood paints a vivid and moving portrait of America's farm families, shedding new light on their beliefs, values, and complicated relationship with the land.Drawing on more than two hundred in-depth interviews, Robert Wuthnow presents farmers in their own voices as they speak candidly about their family traditions, aspirations for their children, business arrangements, and conflicts with family members. They describe their changing relationships with neighbors, their shifting views about religion, and the subtle ways they defend their personal independence. Wuthnow shares the stories of farmers who operate dairies, raise livestock, and grow our fruit and vegetables. We hear from corn and soybean farmers, wheat-belt farmers, and cotton growers. We gain new insights into how farmers assign meaning to the land, and how they grapple with the increasingly difficult challenges of biotechnology and global markets.In the Blood reveals how, despite profound changes in modern agriculture, farming remains an enduring commitment that runs deeply in the veins of today's farm families.
In the Devil's Garden: A Sinful History of Forbidden Food
by Stewart Lee AllenWould madam care for some anger this evening? And for sir, perhaps, a little lust? It is very nice. From Stewart Lee Allen's menu you can sample all seven deadly sins. Each is freshly researched, well-seasoned with aromatic anecdotes and sizzling tidbits - brought to you piping hot from every culinary culture on the globe. Since God used the metaphor of Eve and the Forbidden Fruit to define human nature itself, our history has been peppered with food taboos that have shaped civilisations. As you pick from Allen's historical smorgasbord, you'll learn about the important role played by chocolate in the French revolution, how a spat between chefs caused a rift in the Catholic Church that lasted a thousand years and why Caesar fought food to save the world's mightiest empire. Here, for your delectation, is human history in its entirety. Remember, we are what we eat.
In the French Kitchen with Kids: Easy, Everyday Dishes for the Whole Family to Make and Enjoy
by Dorie Greenspan Mardi MichelsFrom the writer and recipe developer behind eat. live. travel. write comes a new cookbook for parents, children and Francophiles of all ages. Forget the fuss and bring simple, delicious French dishes to your home kitchen with Mardi Michels as your guide.Twice a week during the school year, you'll find Mardi Michels--French teacher and the well-known blogger behind eat. live. travel. write--directing up to a dozen children in her school's science lab as they slice, dice, mix, knead and, most importantly, taste. Whether they're learning to make an authentic ratatouille tian or tackling quiche made with pastry from scratch, Mardi's students can accomplish just about anything in the kitchen once they put their minds to it.In her first book, Mardi shows that French food doesn't have to be complicated. The result is an elegant, approachable cookbook featuring recipes tailored for young chefs and their families. From savory dishes like Omelettes, Croque-Monsieurs or Steak Frites to sweet treats like Profiteroles, Madeleines or Crème Brûlée, readers will find many French classics here. With helpful timetables to plan out baking projects, as well as tips on how to get kids involved in the cooking, this book breaks down any preconceived notion that French cuisine is too fancy or too difficult for kids to master. With Mardi's warm, empowering and encouraging instructions, kids of all ages will be begging to help out in the kitchen every day of the week.
In the Global Vanguard: Agrarian Development and the Making of Modern Taiwan (Asia Pacific Modern)
by Prof. James LinA free ebook version of this title is available through Luminos, University of California Press’s Open Access publishing program. Visit www.luminosoa.org to learn more. In just half a century, Taiwan transformed from an agricultural colony into an economic power, spurred by efforts of the authoritarian Republic of China government in land reform, farmers associations, and improved crop varieties. Yet overlooked is how Taiwan brought these practices to the developing world. In the Global Vanguard elucidates the history and impact of the "Taiwan model" of agrarian development by incorporating how Taiwanese experts took the country’s agrarian success and exported it throughout rural communities across Africa and Southeast Asia. Driven by the global Cold War and challenges to the Republic of China’s legitimacy, Taiwanese agricultural technicians and scientists shared their practices, which they claimed were better suited for poor, tropical societies in the developing world. These development missions, James Lin argues, were projected in Taiwan as proof of the ruling government’s modernity and technical prowess and were crucial to how the state sought to hold onto its contested position in the international system and its rule by martial law at home.
In the Green Kitchen
by Alice WatersAlice Waters has been a champion of the sustainable, local cooking movement for decades. To Alice, good food is a right, not a privilege. In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50 recipes--for delicious fresh, local, and seasonal meals--from Alice and her friends. She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer. Contributors: Darina Allen * Dan Barber * Lidia Bastianich * Rick Bayless * Paul Bertolli * David Chang * Traci Des Jardins * Angelo Garro * Joyce Goldstein * Thomas Keller * Niloufer Ichaporia King * Peggy Knickerbocker * Anna Lappé & Bryant Terry * Deborah Madison * Clodagh McKenna * Jean-Pierre Moullé * Joan Nathan * Scott Peacock * Cal Peternell * Gilbert Pilgram * Clair Ptak * Oliver Rowe * Amaryll Schwertner * Fanny Singer * David Tanis * Poppy Tooker * Charlie Trotter * Jerôme Waag * Beth WellsFrom the Hardcover edition.
In the Hands of A Chef: Cooking with Jody Adams of Rialto Restaurant
by Ken Rivard Jody AdamsHow do great chefs make their food taste better? Is it the ingredients they use? Their cooking techniques and equipment? That's part of the answer. But the real secret is that truly great chefs follow their instincts -- the kitchens in their heads. Now, in her first cookbook, Jody Adams, the award-winning chef/co-owner of Boston's Rialto, teaches you how to follow your own instincts and make the transition from passionate eater to passionate cook.In the Hands of a Chef shares Jody's favorite dishes, those she prepares for family and friends in her home kitchen. By teaching the basics of artisanal cooking, or making good food from scratch, she gives cooks a solid foundation for cooking like a chef. She tells readers what to look for when buying ingredients, what equipment is essential, and how a dish should look and taste while being prepared.Above all, Jody encourages readers to trust their instincts and follow them to create a cooking style that feels right, using recipes as the building blocks for their own creations.From starters, seasonal soups, salads, and main courses to desserts, Jody reinvents Mediterranean foods using unconventional ingredients, many from New England. For a boost of summer flavor, grilled tomatoes add depth to gazpacho. To vary the flavor of simple salads -- from a Minted Romaine Salad with Grapes, Ricotta Salata, and Toasted Almonds to Arugula and Portobella Mushroom Salad-one or two seasonal ingredients are added to the usual recipes. Drawing inspiration from Italian tradition, Jody offers up innovative pasta and grains dishes. Ravioli, pappardelle, gnocchi, and linguine are served up with Mediterranean flavors and ingredients -- tomatoes, olives, figs, chestnuts, fresh greens, wild mushrooms, Parmesan cheese -- for home-style meals any time of the year. Yet much of Jody's cooking is pure American in flavor. Dessert classics are reinvented with new twists, such as Super-Creamy Rice Pudding with Passion Fruit Sauce and Heather's Cranberry Chocolate Pecan Tart. Here, too, are Jody's signature dishes, including Roasted Marinated Long Island Duck with Green Olive and Balsamic Vinegar Sauce and Soupe de Poisson, which Jacques Pépin calls the best version outside of France.Intended to make you wish you had more time to spend in the kitchen, In the Hands of a Chef is an inspiration as well as an essential resource for every cook. Why be just a good cook when you can be a great one? Put yourself in the hands of Jody Adams with In the Hands of a Chef.
In the Kitchen
by Sharon PorterfieldIn the kitchen, the animals work together to make chocolate cake.
In the Kitchen with A Good Appetite: 150 Recipes and Stories About the Food You Love
by Melissa Clark"Melissa Clark's recipes are as lively and diverse as ever, drawing on influences from Marrakech to Madrid to the Mississippi Delta. She has her finger on the pulse of how and what America likes to eat."-Tom Colicchio, author of Craft of Cooking"A Good Appetite," Melissa Clark's weekly feature in the New York Times Dining Section, is about dishes that are easy to cook and that speak to everyone, either stirring a memory or creating one. Now, Clark takes the same freewheeling yet well-informed approach that has won her countless fans and applies it to one hundred and fifty delicious, simply sophisticated recipes.Clark prefaces each recipe with the story of its creation-the missteps as well as the strokes of genius-to inspire improvisation in her readers. So when discussing her recipe for Crisp Chicken Schnitzel, she offers plenty of tried-and-true tips learned from an Austrian chef; and in My Mother's Lemon Pot Roast, she gives the same high-quality advice, but culled from her own family's kitchen.Memorable chapters reflect the way so many of us like to eat: Things with Cheese (think Baked Camembert with Walnut Crumble and Ginger Marmalade), The Farmers' Market and Me (Roasted Spiced Cauliflower and Almonds), It Tastes Like Chicken (Garlic and Thyme-Roasted Chicken with Crispy Drippings Croutons), and many more delectable but not overly complicated dishes. In addition, Clark writes with Laurie Colwin-esque warmth and humor about the relationship that we have with our favorite foods, about the satisfaction of cooking a meal where everyone wants seconds, and about the pleasures of eating. From stories of trips to France with her parents, growing up (where she and her sister were required to sit on unwieldy tuna Nicoise sandwiches to make them more manageable), to bribing a fellow customer for the last piece of dessert at the farmers' market, Melissa's stories will delight any reader who starts thinking about what's for dinner as soon as breakfast is cleared away. This is a cookbook to read, to savor, and most important, to cook delicious, rewarding meals from.