- Table View
- List View
Kings of Their Own Ocean: Tuna, Obsession, and the Future of Our Seas
by Karen PinchinThis is a tale of human obsession, one intrepid tuna, the dedicated fisherman who caught and set her free, the promises and limits of ocean science, and the big truth of how our insatiable appetite for bluefin transformed a cottage industry into a global dilemma. In 2004, an enigmatic charter captain named Al Anderson caught and marked one Atlantic bluefin tuna off New England&’s coast with a plastic fish tag. Fourteen years later that fish—dubbed Amelia for her ocean-spanning journeys—died in a Mediterranean fish trap, sparking Karen Pinchin&’s riveting investigation into the marvels, struggles, and prehistoric legacy of this remarkable species. Over his fishing career Al marked more than sixty thousand fish with plastic tags, an obsession that made him nearly as many enemies as it did friends. His quest landed him in the crossfire of an ongoing fight between a booming bluefin tuna industry and desperate conservation efforts, a conflict that is once again heating up as overfishing and climate change threaten the fish&’s fate.Kings of Their Own Ocean is an urgent investigation that combines science, business, crime, and environmental justice. As Pinchin writes, &“as a global community, we are collectively only ever a few terrible choices away from wiping out any ocean species.&” Through her exclusive access and interdisciplinary, mesmerizing lens, readers will join her on boats and docks as she visits tuna hot spots and scientists from Portugal to Japan, New Jersey to Nova Scotia, and glimpse, as the author does, rays of dazzling hope for the future of our oceans.
Kings of Their Own Ocean: Tuna, Obsession, and the Future of Our Seas
by Karen PinchinThe marvelous tale of one fish, the fisherman who first caught her, and how our insatiable appetite for bluefin tuna turned a cottage industry into a massive global dilemma.In 2004, an enigmatic charter captain named Al Anderson caught and tagged one Atlantic bluefin tuna off New England's coast. Fourteen years later that same fish—dubbed Amelia for her ocean-spanning journeys—was caught again, this time in a Mediterranean fish trap. Over his fishing career, Al marked more than sixty thousand fish with plastic tags, an obsession that made him nearly as many enemies as it did friends. His quest landed him in the crossfire of an ongoing fight between a booming bluefin tuna industry and desperate conservation efforts, a conflict that is once again heating up as overfishing and climate change threaten the fish's fate.Kings of Their Own Ocean is an urgent investigation that combines science, business, crime, and environmental justice. Through Karen Pinchin's exclusive interviews and access, interdisciplinary approach, and mesmerizing storytelling, readers join her on boats and docks as she visits tuna hot spots and scientists from Portugal to Japan, New Jersey to Nova Scotia, and glimpse, as Pinchin does, rays of dazzling hope for the future of our oceans.
Kingsford Best Barbecues
by Lw Press[selected From the back cover] Fire up the grill tonight and delight your family and friends with a great dinner from this fantastic Kingsford cookbook. Discover fabulous recipes-some wonderfully simple and others deliciously original. ... Whether it's cool barbecues for sizzling summer evenings or easy grilling for chilly days, you'll enjoy carefree barbecuing all year long.
Kintsugi Wellness: The Japanese Art of Nourishing Mind, Body, and Spirit
by Candice KumaiThe classically trained chef and wellness author shares favorite Japanese rituals & recipes in a common-sense guide to finding balance, joy & good health.Where we come from is who we are. And Candice Kumai’s Japanese heritage has informed her journey back to health at every turn. Now, in Kintsugi Wellness, Candice shares what she’s learned and guides us through her favorite Japanese traditions and practices for cultivating inner strength and living a gracious life. Interwoven with dozens of recipes for healthy, Japanese-inspired cuisine, Kintsugi Wellness provides the tools we all need to reclaim the art of living well.“Candice has created a guide to an ancient, common-sense and approachable way of living. In a crowded wellness space, Kintsugi Wellness truly stands out.” —Sophia Amoruso, Founder and CEO, Girlboss“All aspects of our well-being are connected. And with Kintsugi Wellness, Candice Kumai uses her own journey to show how Japanese traditions can enhance not just our bodies, but our minds, our hearts and our spirits. Candice Kumai is a true new role model, showing how ancient practices can help us thrive in the modern word.” —Arianna Huffington, Founder of Thrive Global and CEO and Co-founder, Huffington Post
Kirstie's Real Kitchen: Simple recipes for modern families
by Kirstie AllsoppBritain's favourite homemaker presents her debut cookbook, featuring family meals that everyone will enjoy. 'Most of the dishes I cook are big dishes as we are a family of six, my partner Ben and myself, my stepsons, Hal and Orion, and our sons Bay and Oscar,' and so starts Kirstie Allsopp's very first cookbook.As someone who didn't learn to cook at her mother's apron strings, Kirstie has had to learn as she's gone along. Luckily she's been blessed with great advice from the cooks, bakers and chefs she's worked with and recipes inherited from friends and families over the years. In Kirstie's Real Kitchen she brings together her favourite recipes - the ones she relies on to feed her family, and whoever else happens to be around. From weekday suppers and entertaining a crowd, to dealing with fussy eaters and outdoor eating (essential for families with lots of boys), the book is full of the recipes that are at the centre of Kirstie's family life. Whether it's a quick supper that has to be expanded to cater for last minute arrivals, a breakfast fry-up to lure a recalcitrant teenager out of bed, or a school gate bake to impress the most competitive mum, Kirstie's instinctive warmth and style shows how to make something special out of the everyday.Packed with delicious recipes and stories from family life, the book gives a unique glimpse into the kitchen of the Queen of home-making, Kirstie Allsopp."As much about family as it is about food, with a good mix of trendy, comforting and indulgent." - The Lady
Kismet: Bright, Fresh, Vegetable-Loving Recipes
by Sara Kramer Sarah HymansonBold Mediterranean flavors and vegetable-centric California cuisine unite in 100+ bright, fresh recipes for everyday meals, from the women chef-owners behind Kismet and Kismet Rotisserie in Los Angeles. &“Kismet is a cookbook created from joy, an immersive and delicious experience that draws you in, hugs you warmly, and shows you just how life-affirming fresh food, lovingly crafted, can be.&”—Gail Simmons, food expert, TV host, and author of Bringing It HomeStarring more than 100 recipes, Kismet captures the casual, superfresh, vegetable-forward cooking the award-winning Los Angeles restaurants are known for. Thoughtfully adapted for home cooks, recipes like Salty-Sweet Persimmon Salad and Harissa Party Wings are a tantalizing blend of casual California cool and vibrant Mediterranean-inspired flavors.Host the perfect cocktail hour with the chapter devoted to dips and schmears with variations of labneh, tahini, and zhoug that pair beautifully with Flaky Bread (Malawach), plus recipes for Peanut Muhammara and Garlicky Bean Dip. In the Salady chapter, there&’s a modern Wedge Salad with Miso-Poppy Dressing, along with an inspired Marinated Feta topped with Dates and Rose Water Onions or with Spice-Roasted Tomatoes and Grapefruit, perfect for a summer picnic. And while vegetables may be the stars of Kismet, recipes such as Blistered Shishitos and Shrimp, Freekeh &“Polenta&” with Poached Eggs, Weeknight Steak with Grapes and Grilled Peppers, or Roast Chicken with Schmaltzy Potatoes will stun any dinner spread.Kismet has a delicious vibe that folds assertive, bright flavors into dishes that can be served any night of the week or made to celebrate special occasions.
Kiss My Casserole!: 100 Mouthwatering Recipes Inspired by Ovens Around the World
by Howie SouthworthTuna noodle, broccoli cheese, shepherd’s pie? Sure, these potluck stalwarts have a rich history and can be fashioned with panache. But, let’s admit it. They’re played out, tired, and just plain BORING. To all whom adore the classic but tasteless, please kiss my . . . casserole! Why not look around the world and find inspiration? Ever try a Chinese shaguo? How about an Ethiopian wat? I'll bet you never even thought of cooking up a Icelandic Ofnsteiktur fiskur með lauk og osti! Now’s your chance! Kiss My Casserole! to the rescue. This book updates, overhauls, and flies the humble casserole around the globe with delicious, simple, and innovative results. Accessible ingredients, familiar techniques, and a touch of the exotic will make you a star at the next office luncheon. Your colleagues will clamor for more! You’ll find easy-to-follow recipes for: • Southwest tomato tamale pie • Berlin sausage kraut casserole • Ghanaian yam casserole • Tuscan barley pilaf • Mumbai lamb biryani • Creole Cassoulet • Thai coconut chicken casserole • Crab scampi bake • Strawberry rhubarb crisp
Kiss Your Fat Goodbye: The Ultimate Guide to Losing Weight and Building a Healthy Body for Life
by Gary NullLeading natural health expert Gary Null has devoted his life to helping people feel better about their bodies, and in this groundbreaking book he presents a surefire plan to help you lose weight--and keep it off. Based on Null's research with over a thousand volunteers and more than thirty-five years as a health educator,Kiss Your Fat Goodbye explores the science behind weight gain and provides an easy-to-follow weight-loss regimen based on all-natural nutrition, exercise, and holistic therapies. Complete with a thirty-one-day eating plan packed with delicious, low-fat recipes that can be tailored to your individual needs, Kiss Your Fat Goodbye shows you how to jump-start your metabolism and develop healthier, lifelong eating habits. You will learn how to: --Listen to your body and determine your unique dietary needs --Use detoxification as the key to weight-loss success--safely and effectively --Reduce with juice and blend a variety of slimming, health-enhancing beverages --Use the 125 recipes in the eating plan to prepare appetizing, slenderizing dishes--from breakfast to dessert --Choose vitamins and supplements that will boost your weight-loss efforts --Develop a personalized exercise regimen--and stick with it --Use stress management and self-actualization techniques to set personal goals, improve your body image, and stay positive and energized Best of all, with Kiss Your Fat Goodbye the inches and pounds you lose are secondary to what you gain: a lifetime of confidence, happiness, good eating, and good health.
Kitchen Bliss: Musings on Food and Happiness (With Recipes)
by Laura CalderJames Beard Foundation Award– and Taste Canada Award–winning author Laura Calder is back with Kitchen Bliss, a warm, funny, and pragmatic collection of stories and recipes that reveal how cooking, feeding, and home-keeping can magically restore balance and calm in our out-of-sync lives.During the years of the global pandemic, Laura Calder, like many home cooks, found herself being drawn into the kitchen and becoming reacquainted with the power that the room can have to restore us when the going gets tough. In Kitchen Bliss, she reflects on how and why the kitchen and the dining table have held such an important place in her life and indeed taught her about happiness. In her inimitably wise, warm, and quirky voice, she shares stories about everything from her shattered childhood fantasies about Sultana cake, to a gastronomically disastrous camel safari, the perilous vicissitudes of daily dishwashing by hand, and how she identifies (positively, if you can believe it) with ground meat. Stories and musings on Emily Post&’s concept of a &“Little Dinner&” (for eight, a mere bagatelle!), unsatisfying adventures at cooking school, hopeless kitchens and how to cook in them anyway, and the English aversion to warm toast are all accompanied by recipes to soothe, inspire, and delight. Nothing too fancy here, just perfect recipes for dishes like Disgustingly Rich Potatoes, Salted Caramel Ice Cream, Hainanese Chicken Rice, and The Full Quebecois Breakfast. Come for the stories, stay for the food! Laura has spent her life considering the life-enhancing pleasures of food: cooking, eating, and feeding. The pandemic gave her a new sense of urgency to share what she has learned. She says, &“Life isn&’t always a candy shop of delights, pandemic or no pandemic. Often we find ourselves in uncomfortable places and we must learn to create sweetness for ourselves out of whatever it is we&’ve got—and that sometimes can seem like nothing but a whole lot of lemons. Well, at least that&’s a start! We all know where to find the lemons: in the kitchen.&” This is a delightfully entertaining book full of memories, insights, good advice, and humor that will inspire readers to get in the kitchen, tie on an apron, and discover their own form of kitchen bliss.
Kitchen Chaos
by Deborah A. Levine Jillellyn RileyCan their friendships take the heat? A trio of mothers and daughters will find out when they sign up for a cooking class from a famous chef in the first book of the Saturday Cooking Club series--it's mother-daughter bonding and so much more!Liza and Frankie have always been best friends. But when new girl Lillian arrives from San Francisco, suddenly three's a crowd. Especially after the trio is grouped together for a big sixth-grade social studies project--can they put aside their animosity long enough to succeed? When Liza suggests they all take a cooking class with the chef from her favorite cooking show for the project, the girls are on board, but they need an adult to take the class with them. It seems like the perfect opportunity to snag some quality time with their overscheduled, overstressed mothers...if they can convince them to sign up! Several headaches and close calls later, the girls at last find themselves in Chef Antonio's kitchen with their mothers in tow--but the drama is only just beginning!
Kitchen Confidant: An Indispensable Guide for the Baker, Drinker, and Cook
by Chronicle BooksThe go-to adulting book for food and beverages—from pasta shapes, to beer styles, to basic knife techniques, and much, much more.This handy reference is the perfect partner for anyone who loves to bake, cook, or whip up a cocktail. Armed with the wealth of helpful reference material in this invaluable guide—including weight-to-volume conversions, the basics of stocking a baker’s tool kit, tips on where to store things in the fridge, and more—home cooks will learn to be more confident, competent, and efficient in the kitchen. Featuring separate sections for baking, drinking, and cooking, this is a must-have resource for both seasoned chefs and new cooks.
Kitchen Confidence
by Kelsey NixonHost of Cooking Channel's Kelsey's Essentials and fan favorite on season four of The Next Food Network Star, Kelsey Nixon shares the essential recipes, techniques, and tools that new home cooks need in their back pocket.A young food star and new mom, Kelsey is an invaluable friend in the kitchen to everyone settling into their first kitchen of their own. Her recipes, which are broken down into simple steps, teach readers how to cook, highlighting key tools and basic techniques everyone should know. And yet her flavors are anything but basic; Kelsey gives everyone the confidence to start with the 2.0 version of a recipe instead of the boring standards. For example, she makes her house pilaf with quinoa instead of rice, and her addictive fruit salad is a savory first course instead of a lackluster dessert. With 100 recipes and 60 color photographs, Kitchen Confidence brings home all of the energy and spirit of the Cooking Channel show of the same name, making it an excellent handbook for newlyweds, recent college graduates, and those discovering their kitchens for the first time.
Kitchen Confidential: Adventures in the Culinary Underbelly
by Anthony BourdainA deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine—now with all-new, never-before-published material. <P><P><b>A New York Times Bestseller</b>
Kitchen Creamery: Making Yogurt, Butter & Cheese at Home
by Louella HillA wonderful primer for making cheese, butter, and yogurt in your kitchen, featuring delicious recipes to test out your skills.From cheesemaking authority and teacher Louella Hill comes an education so timely and inspiring that every cheese lover and cheesemonger, from novice to professional, will have something to learn. Kitchen Creamery starts with the basics (think yogurt, ricotta, and mascarpone) before graduating into more complex varieties such as Asiago and Pecorino. With dozens of recipes, styles, and techniques, each page is overflowing with essential knowledge for perfecting the ins and outs of the fascinating process that transforms fresh milk into delicious cheese.
Kitchen Creativity: Unlocking Culinary Geniuswith Wisdom, Inspiration, and Ideas from the World's Most Creative Chefs
by Karen Page"Utter genius... If Leonardo da Vinci wrote a book on culinary creativity in 2017, this would be it." - Michael Gelb, New York Times bestselling author of How to Think Like Leonardo da VinciUnlock your creative potential with the world's most imaginative chefs.In this groundbreaking exploration of culinary genius, the authors of The Flavor Bible reveal the surprising strategies great chefs use to do what they do best. Beyond a cookbook, Kitchen Creativity is a paradigm-shifting guide to inventive cooking (without recipes!) that will inspire you to think, improvise, and cook like the world's best chefs.Great cooking is as much about intuition and imagination as it is about flavor and technique. Kitchen Creativity distills brilliant insights into these creative processes from more than 100 top restaurant kitchens, including the Bazaar, Blue Hill,Daniel, Dirt Candy, Eleven Madison Park and the NoMad, Gramercy Tavern, the Inn at Little Washington, Le Bernardin, Oleana, Rustic Canyon, Saison, Single Thread, and Topolobampo.Based on four years of extensive research and dozens of in-depth interviews, Kitchen Creativity illuminates the method (and occasional madness) of culinary invention. Part I reveals how to learn foundational skills, including how to appreciate, taste, and season classic dishes (Stage 1: Mastery), before reinventing the classics from a new perspective (Stage 2: Alchemy). Einstein's secret of genius-combinatory play-pushes chefs to develop unique creations and heighten their outer and inner senses (Stage 3: Creativity). Part II's A-to-Z entries are an invaluable culinary idea generator, with exercises to prompt new imaginings.You'll also discover:experts' criteria for creating new dishes, desserts, and drinks;comprehensive seasonality charts to spark inspiration all year long;how to season food like a pro, and how to create complex yet balanced layers of flavor;the amazing true stories of historic dishes, like how desperate maitre d' "Nacho" Anaya invented nachos; andproven tips to jump-start your creative process.The ultimate reference for culinary brainstorming, Kitchen Creativity will spur your creativity to new heights, both in the kitchen and beyond.
Kitchen Cures
by Peggy KotsopoulosIn Kitchen Cures, television personality and holistic nutritionist Peggy Kotsopoulos shows you how to alleviate common health conditions with a diet that’s rich in flavor and nutrient-dense whole foods. Whether you have low energy, excess belly fat that you just can’t lose or are suffering from conditions triggered by inflammation, or countless other health issues, Kitchen Cures is a unique resource that makes the simple connection between food and how you look and feel. You don’t have to overhaul your entire lifestyle or follow a rigid diet regime for weeks. Instead, Kitchen Cures offers you simple and easy-to-implement solutions to relive a host of symptoms and conditions. In each chapter, Peggy explains the health condition and what’s going on, key nutrients your body may be missing, and top nutrient-dense foods that will alleviate those symptoms. Kitchen Cures includes delicious, easy-to-make recipes that takes the guesswork out of looking and feeling your absolute best!, The recipes transform pumpkin into chocolate mousse, oatmeal into sleep aides, and zucchini into linguini, and much more. .
Kitchen Explorers!: 60+ recipes, experiments, and games for young chefs (Young Chefs Series)
by America's Test Kitchen KidsFrom the creators of the #1 New York Times Bestseller The Complete Cookbook for Young Chefs, comes the best ever interactive workbook for kids ages 8 to 12 who want recipes, science experiments, hands-on activities, and games--all about food! Use the kitchen as your classroom, no school involved!The best activity book to have fun with food! TARGET CONSUMER: Kids ages 8 to 12 (and parents who want a little time tothemselves during this era of staying at home and distance learning).What makes fizzy drinks... fizzy? Can you create beautiful art... using salt? Or prove the power of smell... with jelly beans? Plus easy, kid-tested and kid-approved recipes for smoothies, guacamole, energy bites, mug cakes, and more, Kitchen Explorers! brings the kitchen alive with fun science experiments and art projects. Puzzles, word games, coloring pages and beyond will keep kids occupied and engaged.
Kitchen Gear: Boost Your Equipment IQ with 500+ Expert Tips, Optimize Your Kitchen with 400+ Recommended Tools
by America's Test KitchenLeading kitchen gear experts Lisa McManus and Hannah Crowley share what they really think about Dutch ovens, air fryers, grills, and more in this indispensable handbook for gear heads everywhereThe perfect gift for fledgling cooks, newlyweds, cooking nerds, and new homeownersEver wondered why your knives dull so quickly? Whether it's safe to stand next to a running microwave? If compostable dinnerware is really better for the environment?With its combination of straight-talking, science-backed advice from professional equipment reviewers Lisa McManus and Hannah Crowley, practical how-to guides, engrossing trivia, and beautiful full-color photography, Kitchen Gear is an indispensable source of collected wisdom you won't find anywhere else.Hannah and Lisa's unfiltered takes on which pieces are (and aren't) worth it: Spring for the high-end blender; rethink that knife block. And did you know you can make pour-over coffee with a dollar-store funnel?Improve your cooking with 100+ recipes that teach you what your gear is capable of: Use your sheet pan to make the easiest-ever layer cake. Make crispy fried garnishes in your microwave. Plus, use common tools in creative ways—fully-loaded nachos on the grill, anyone?Answers to all the hows, whys, and "wait, what?"s of your equipment: The question-and-answer format covers everything from frequently asked questions to real head-scratchers.Keep your tools in top condition: Season your pans the right way, de-stinkify silicone ice trays, and finally get that gunk off your toaster oven.Peek behind the scenes: Read all about the zany lengths Lisa, Hannah, and their team will go to for answers—from sawing coolers in half to programming knife-wielding robots. Stock your kitchen with the best of the best: A buying guide points you to the top performers from America's Test Kitchen's rigorous reviews.
Kitchen Gypsy: Recipes and Stories from a Lifelong Romance with Food (Sunset)
by Joanne WeirFrom the beloved host and producer of PBS series Joanne Weir's Cooking Confidence and Joanne Weir Gets Fresh."Joanne's infectious enthusiasm...draws readers effortlessly into a new and beautiful relationship to food." - Alice WatersChef, cooking instructor, and PBS television host Joanne Weir has inspired legions of home cooks with her signature California-Mediterranean cuisine and warm, engaging style. In Kitchen Gypsy, the James Beard Award-winning author offers a taste of the people, places, and flavors that have inspired her throughout the years. With refreshing honesty and humor, Joanne shares the spark that led to her love of cooking, how she learned to taste and develop a palate, the meal that would forever change her life, her years working with Alice Waters at Chez Panisse during the beginning of the farm-to-table movement, and her continued travels teaching cooking classes the world over.Throughout, she offers the cherished dishes and lessons that have shaped her culinary journey, from the 140-year-old Lighting Cake recipe handed down from her great-grandmother to the luxurious Beef Roulade with Mushrooms and Garlic perfected during her Master Chef training in France, and the approachable, globally-inspired dishes, like Fried Pork Belly Tacos and Autumn Salad with Figs and Pomegranate, that have made her a favorite of home cooks. Lushly illustrated with full-color photographs, Kitchen Gypsy is both an inspirational cooking resource and an armchair read, offering recipes made to be shared and savored against the colorful backdrop of Weir's evocative writing.
Kitchen Hacks
by America'S Test KitchenInnovative solutions to everyday cooking challenges from our team of test kitchen MacGyvers--the test cooks at Cook's Illustrated magazineA kitchen hack is an unusual, easier, and/or better way of performing a task that often saves money and time or improves the quality of the outcome. In this wacky but eminently useful collection of kitchen hacks, you will learn how to outsmart tricky tasks and face down kitchen challenges (big and small) with innovative and clever ideas from Quick Tips, the most popular feature in Cook's Illustrated magazine (900,000 circulation). Kitchen Hacks is a beautifully designed guidebook to hacking your kitchen . . . and beyond!From the Trade Paperback edition.space during holiday prep? Place a baking sheet on top of a pulled-out kitchen drawer and voilà! * No rolling pin to be found? Pull out a bottle of wine to flatten your pie dough. * Can't get that sticky jar open? Fit a rubber band around the lid for a helpful grip. Kitchen Hacks also features 22 "how did they do that?" recipes developed in the test kitchen. These recipe hacks are fun, creative recipes that approach food and cooking in surprising or magical ways. They include Homemade Chocolate Magic Shell Ice Cream Topping, Eggless Mayo emulsified with milk, Dairy-Free Whipped Cream made from coconut milk, and mess-free Microwave Caramel Sauce. No matter what kind of project you're tackling or what kind of kitchen hacker you are, you can become a more efficient and inventive cook and take your skills to the next level with our kitchen hacks--and have fun while doing it!
Kitchen Hacks: 100 Hints, Tricks & Timesavers—and the Recipes to Go with Them (Taste of Home)
by Taste HomeHave a light-bulb moment every day when you open Taste of Home Kitchen Hacks. 100 hints, tips and hacks plus 100 recipes that put those hacks in action are all contained in Taste of Home Kitchen Hacks.With Taste of Home Kitchen Hacks you’ll learn how to chop six hardboiled eggs at once, cool pans of cookies quicker than ever before, hull strawberries without sticky fingers and slice a dozen cherry tomatoes instantly. Take advantage of these timesaving hacks, then cook up the recipes that go with them. That’s right! You’ll find 100 recipes that take advantage of the mind-blowing tricks, tips and hacks in his unique kitchen helper. Step-by-step photos, new uses for old kitchen gadgets, simple ingredient substitutions and even kitchen-cleaning secrets make Taste of Home Kitchen Hacks one sensational guide you can’t do without.
Kitchen Hints
by Miriam B. LooMiriam B. Loo provides dozens of tips for dealing with everyday problems in the kitchen, like oversalting, undercooking, and cracked eggs.
Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back
by Ann VileisisAsk children where food comes from, and they'll probably answer: "the supermarket." Ask most adults, and their replies may not be much different. Where our foods are raised and what happens to them between farm and supermarket shelf have become mysteries. How did we become so disconnected from the sources of our breads, beef, cheeses, cereal, apples, and countless other foods that nourish us every day? Ann Vileisis's answer is a sensory-rich journey through the history of making dinner. Kitchen Literacy takes us from an eighteenth-century garden to today's sleek supermarket aisles, and eventually to farmer's markets that are now enjoying a resurgence. Vileisis chronicles profound changes in how American cooks have considered their foods over two centuries and delivers a powerful statement: what we don't know could hurt us. As the distance between farm and table grew, we went from knowing particular places and specific stories behind our foods' origins to instead relying on advertisers' claims. The woman who raised, plucked, and cooked her own chicken knew its entire life history while today most of us have no idea whether hormones were fed to our poultry. Industrialized eating is undeniably convenient, but it has also created health and environmental problems, including food-borne pathogens, toxic pesticides, and pollution from factory farms. Though the hidden costs of modern meals can be high, Vileisis shows that greater understanding can lead consumers to healthier and more sustainable choices. Revealing how knowledge of our food has been lost and how it might now be regained, Kitchen Literacy promises to make us think differently about what we eat.
Kitchen Matters: More than 100 Recipes and Tips to Transform the Way You Cook and Eat--Wholesome, Nourishing, Unforgettable
by Pamela SalzmanPamela Salzman shares a simple but powerful mantra with the students who attend her famed cooking classes: Eat well, live well, be well. Now, in Kitchen Matters, she shares the recipes that have won the praise of Nicole Richie, Rashida Jones, Audrina Patridge, and other mega-fans. Customizable for vegetarian, vegan, and grain-free diets, the recipes rely on accessible veggie-forward ingredients that are anti-inflammatory and nutrient-dense. Both practical and elegant, Kitchen Matters offers a roadmap for new and busy home cooks to begin including more wholesome foods every day, for meals as nourishing as they are unforgettable."Isn't [Pamela] amazing? I couldn't boil water and now I regularly make dinner for my family."-Jenni Kayne, fashion designer
Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table Perspectives on Culinary History)
by Hervé This&“This&’s molecular gastronomy is garnished with [his] own rich philosophy of food and flavor&” in a book that reveals the science behind everyday cooking (Nature). In Kitchen Mysteries, Hervé This—international celebrity and founder of molecular gastronomy—offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé from falling. He illuminates abstract concepts with practical advice and concrete examples—for instance, how sautéing in butter chemically alters the molecules of mushrooms—so that cooks of every stripe can thoroughly comprehend the scientific principles of food. By sharing the empirical principles chefs have valued for generations, Hervé This adds another dimension to the suggestions of cookbook authors. He shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Hervé This continues to make the complex science of food digestible to the cook. &“Cooks who want to learn more about the chemistry and physics that make their efforts possible will discover useful things here.&”—Booklist &“This has made invisible processes visible, revealed the mysteries, and the bread has risen, baked, and been enjoyed.&”—Appetite for Books &“[An] eye-opening book.&”—Portsmouth Herald &“Kitchen Mysteries is another tour de force for the French scientific chef . . . Highly Recommended.&”—Choice