- Table View
- List View
An Invitation to Indian Cooking: A Cookbook
by Madhur JaffreyA beautiful fiftieth-anniversary edition of the essential Indian cookbook—"the final word on the subject" (The New York Times)—featuring a new introduction by the author and a new foreword by Yotam Ottolenghi An instant classic upon publication, this book teaches home cooks perfect renditions of dishes such as Mulligatawny Soup, Whole Wheat Samosas, and Chicken Biryani, alongside Green Beans with Mustard, Khitcherie Unda (scrambled eggs, Indian style), and Nargisi Kofta (large meatballs stuffed with hard-boiled eggs).The &“queen of Indian cooking" (Saveur), Madhur Jaffrey helped introduce generations of American home cooks to the foods of the subcontinent. In An Invitation to Indian Cooking—widely considered one of the best cookbooks of all time and enshrined in the James Beard Foundation&’s Cookbook Hall of Fame—Jaffrey gives readers a sweeping survey of the rich culinary traditions of her home.Living in London and homesick, she was prompted to re-create the dishes of her Delhi childhood. Jaffrey taught herself the art of Indian cuisine and, in this groundbreaking book, she shares those lessons with us all. Featuring more than 160 recipes, the book covers everything from appetizers, soups, vegetables, and meats to fish, chutneys, breads, desserts, and more.From recipes for formal occasions to the making of everyday staples such as dals, pickles, and relishes, Jaffrey&’s &“invitation&” has proved irresistible for generations of American home cooks.Beautifully redesigned—and with a new foreword by the author and a new introduction by superfan, Yotam Ottolenghi—and featuring Jaffrey's own illustrations, this anniversary edition celebrates An Invitation to Indian Cooking&’s half a century as the go-to text on Indian cooking.
An Old-Fashioned Christmas: Sweet Traditions for Hearth and Home
by Ellen StimsonCelebrate the beauty and charm of the holidays with recipes for traditional food and drink, decorating ideas, and heartwarming stories<P><P> With its trademark snow, piney forests, sleigh rides and woodsmoke curling out of village chimneys, New England was practically invented for the Christmas postcard. It’s got your Christmas goose and the maple syrup with which to glaze it. It’s most of the reason author Ellen Stimson made Vermont her home. Here she shares recipes that have been in her family for generations, mixes up a cocktail or two, and invites readers to make their own traditions.
An Old-Fashioned Southern Christmas
by Leigh Greenwood Connie Mason Nelle Mcfather Susan TannerFrom the book jacket: Four captivating stories of Christmas in the Old South by Leisure's leading historical romance authors at their heartwarming best! LEIGH GREENWOOD "A Fairy-Tale Christmas" Leigh Greenwood's historical romances are "love stories that will warm your heart and soul." -Romantic Times CONNIE MASON "A Child Is Born" Connie Mason writes "the stuff fantasies are made of!" -Romantic Times NELLE McFATHER "Susannah's Angel" "Nelle McFather writes timeless tales of intrigue, mystery, and passion!" -Romantic Times SUSAN TANNER "A Warm Southern Christmas" "SusanTanner succeeds at creating memorable, emotional romance." -Romantic Times
An Omelette and a Glass of Wine (The\cook's Classic Library)
by Elizabeth DavidA classic collection of articles, book reviews, and travel essays from “the best food writer of her time” (Jane Grigson, The Times Literary Supplement). An Omelette and a Glass of Wine offers sixty-two articles originally written by Elizabeth David between 1955 and 1984 for numerous publications including the Spectator, Gourmet magazine, Vogue, and the Sunday Times. This revered classic volume contains delightful explorations of food and cooking, among which are the collection’s namesake essay and other such gems as “Syllabubs and Fruit Fools,” “Sweet Vegetables, Soft Wines,” “Pleasing Cheeses,” and “Whisky in the Kitchen.” Elizabeth David’s subjects range from the story of how her own cooking writing began to accounts of restaurants in provincial France, of white truffles in Piedmont, wild risottos on the islands of the Venetian lagoon, and odd happenings during rain-drenched seaside holidays in the British Isles. Here we can share her appreciation of books, people who influenced her, places she loved, and the delicious meals she enjoyed. Casually interspersed with charming black-and-white illustrations and some photographs, An Omelette and a Glass of Wine is sure to appeal to the ‘Elizabeth David’ book collector and readers coming to know Ms. David for the first time, who will marvel at her wisdom and grace. “Savor her book in a comfortable chair, with a glass of sherry.” —Bon Appétit “Elizabeth David has the intelligence, subtlety, sensuality, courage and creative force of the true artist.” —Wine and Food
An Onion in My Pocket: My Life with Vegetables
by Deborah MadisonFrom the author of Vegetarian Cooking for Everyone ("The Queen of Greens," The Washington Post)--a warm, bracingly honest memoir that also gives us an insider's look at the vegetarian movement.Thanks to her beloved cookbooks and groundbreaking work as the chef at Greens Restaurant in San Francisco, Deborah Madison, though not a vegetarian herself, has long been revered as this country's leading authority on vegetables. She profoundly changed the way generations of Americans think about cooking with vegetables, helping to transform "vegetarian" from a dirty word into a mainstream way of eating. But before she became a household name, Madison spent almost twenty years as an ordained Buddhist priest, coming of age in the midst of counterculture San Francisco. In this charmingly intimate and refreshingly frank memoir, she tells her story--and with it the story of the vegetarian movement--for the very first time. From her childhood in Big Ag Northern California to working in the kitchen of the then-new Chez Panisse, and from the birth of food TV to the age of green markets everywhere, An Onion in My Pocket is as much the story of the evolution of American foodways as it is the memoir of the woman at the forefront. It is a deeply personal look at the rise of vegetable-forward cooking, and a manifesto for how to eat well.
An Orange in January
by Dianna Hutts Aston Julie MarenPlump, juicy oranges are one of the great pleasures of winter'and one that is usually taken for granted. Now here's an eloquent, celebratory picture of how those oranges have found their way to the grocery store shelves, and then into kids? tummies! With vivid, glowing paintings, this unique picture book offers a poetic lesson about a plant's growth cycle and about the produce industry. We follow an orange from blossom to ripe fruit, from tree to truck to market . . . and into the hands of a boy who shares this treat with his friends on the playground, ?so that everyone could taste the sweetness of an orange in January. ' In the tradition of Apple Farmer Annie and Red Leaf, Yellow Leaf, this is a satisfying, celebratory look at an everyday object with a remarkable life story.
An Orange in January
by Dianna Hutts AstonAn orange begins its life as a blossom where bees feast on the nectar, and reaches the end of its journey, bursting with the seasons inside it, in the hands of a child.
An Orange in January (Elementary Core Reading Ser.)
by Dianna Hutts Aston Julie MarenNIMAC-sourced textbook <P><P>An orange begins its life as a blossom where bees feast on the nectar, and reaches the end of its journey, bursting with the seasons inside it, in the hands of a child.
An Ounce of Prevention-Is Worth a Pound of Cure: A Modern Guide To Healthful Living From The Originator Of The Blood-type Diet
by James L. DAdamoWritten in the infancy of America's modern natural-healing movement, his first book, One Man's Food . . . is someone else's poison, detailed his unique, individual treatment method that correlated a person's type of blood with diet, exercise, and spiritual practice. Just An Ounce of Prevention . . . Is Worth a Pound of Cure comes almost 30 years later, as people around the world have increasingly awakened to the efficacy of natural remedies . . . and at a time when the American health-care system is increasingly failing the public. In this fascinating book, Dr. D'Adamo exhorts us to take responsibility for our own health and prevent chronic degenerative diseases using his newest discoveries, which has given him the opportunity to treat more than 50,000 patients. He explains which foods and exercises are right for each of us, what assets and liabilities we're born with, and how our minds can work to better process information. This book contains Dr. D'Adamo's most up-to-date and comprehensive teachings; and includes recipes, exercise regimens, and a panoply of natural therapies he recommends to the patients at his institute. Just An Ounce of Prevention is the consummate statement on natural healing from this generation's most original naturopath. As Dr. D'Adamo writes: "We are all here for a purpose, and we can only aspire to our physical and spiritual fulfillment when the body is healthy and the mind clear. Blood types are a Truth of Nature and, if followed, will provide a person with the physical and spiritual health that Nature has intended for them."
An Ozark Culinary History: Northern Arkansas Traditions for Corn Dodgers to Squirrel Meatloaf (American Palate Ser.)
by Erin RoweDiscover the rich history of Northwest Arkansas with this volume of classic recipes, culinary traditions, and stories full of nostalgic flavor.In the 1890s, Ozark apples fed the nation. Welch&’s Concord grapes grew in Arkansas vineyards. Local poultry king, Tyson, still satisfies America's chicken craving. Now food writer and Arkansas native Erin Rowe recounts these and other tales of Northwest Arkansas&’ High South cuisine, as well as her own adventures stomping grapes, canning hominy, picking Muscadines, gathering wild watercress and tracking honeybees. Illustrated throughout with historic photographs, An Ozark Culinary History celebrates the region&’s cuisine and foodways from chow-chow to moonshine. Featuring fifty heirloom recipes dating as far back as the early 1800s, it&’s sure to whet your curiosity and appetite.</
An Unlikely Vineyard
by Alice Feiring Deirdre HeekinAn Unlikely Vineyard tells the evolutionary story of Deirdre Heekin's farm from overgrown fields to a fertile, productive, and beautiful landscape that melds with its natural environment. Is it possible to capture landscape in a bottle? To express its terroir, its essence of place--geology, geography, climate, and soil--as well as the skill of the winegrower? That's what Heekin and her chef/husband, Caleb Barber, set out to accomplish on their tiny, eight-acre hillside farm and vineyard in Vermont. But An Unlikely Vineyard involves much more. It also presents, through the example of their farming journey and winegrowing endeavors, an impressive amount of information on how to think about almost every aspect of gardening: from composting to trellising; from cider and perry making to growing old garden roses, keeping bees, and raising livestock; from pruning (or not) to dealing naturally with pests and diseases. Challenged by cold winters, wet summers, and other factors, Deirdre and Caleb set about to grow not only a vineyard, but an orchard of heirloom apples, pears, and plums, as well as gardens filled with vegetables, herbs, roses, and wildflowers destined for their own table and for the kitchen of their small restaurant. They wanted to create, or rediscover, a sense of place, and to grow food naturally using the philosophy and techniques gleaned from organic gardening, permaculture, and biodynamic farming. Accompanied throughout by lush photos, this gentle narrative will appeal to anyone who loves food, farms, and living well.
An Unofficial Cookbook for Fans of Willy Wonka: Mouthwatering Chocolates, Desserts, and Candy Creations—75 Scrumptious Recipes!
by Dahlia ClearwaterA scrumdiddlyumptious selection of treats inspired by Willy Wonka & The Chocolate Factory. The perfect companion cookbook to the upcoming 2023 film adaptation Wonka starring Timothée Chalamet. Enter here and you&’ll find a world of fanciful treats, delectable chocolates, and candied confections as colorful as their creator. From the moment Mr. Wonka first somersaulted onto the red carpet in 1971, the magical, maniacal chocolatier has captivated audiences across the globe. Relive every incredible invention and memorable minute from the movies that brought him to life while you whip up his most delicious creations in the comfort of your own decidedly less hazardous kitchen. Let your imagination run wild with 75 whimsical and wonderful desserts and drinks inspired by this spectacular movie, including: Lightning in a Chocolate Bar Exploding Cinnamon Candy Cayenne Crinkles with a Kick Super Juicy Blueberry Pie A Gobstopping Rainbow Cake Pure Imagination Hot Chocolate With decadent recipes and delightful tidbits from the fantastical story fans have loved for more than 50 years, this cookbook will turn your dreams into realities and your realities into dreams!
An Unofficial Harry Potter Fan's Cookbook: Spellbinding Recipes for Famished Witches and Wizards
by Aurélia BeaupommierCast a spell on your taste buds with these delicious recipes! From cauldron cakes and chocolate frogs to everyday meals in the Weasley household, one of the most spectacular aspects of Harry Potter is the food. Now with this fantastical cookbook, you can create breakfast, entrees, desserts, and drinks inspired by some of your favorite aspects of the Harry Potter universe! Included are dozens of recipes such as: Dudley&’s Hamburger SpecialTrelawney&’s Divination TeaCanary CremesDeathday R.I.P. CookiesHogwarts House CupsAging PotionKidney and Beef PiesAnd many, many more! Whether you like sweet or savory, hot or cold, this variety of recipes from across the Wizarding World are sure to impress your friends and family. Easy, step-by-step recipes will bring out your inner witch or wizard and have you prepping feasts worthy of the Hogwarts Great Hall. So whip out your wands and your aprons and get cooking with An Unofficial Harry Potter Fan's Cookbook!
An XL Life: Staying Big at Half the Size
by Kurt AlexanderGrowing up homeless, fatherless and facing more than a few problems with gang violence and issues of self-worth, Big Boy managed to rise to the top of the hip-hop world and west-coast radio scene. For 33 years of Big Boy's life size didn't matter. As he reached the pinnacle of broadcasting he just kept piling on the pounds, and claiming award after award in radio. Right around this time he stepped on the scale and it read "510" pounds, celebrities took bets that he couldn't drop the weight. Choosing to put his career first, even when his life was on the line after opting for a radical surgical procedure, Big fought through the greatest struggle of his life. In this book the joke song-singing, crank call-making, celebrity interviewing, wise-cracking, all around hilarious, humongous black dude behind the wildly popular morning radio program Big Boy's Neighborhood shares everything he lived through and learned along the way.
An: Recipes and Stories from a Vietnamese Family Kitchen
by Jacqueline An Helene AnIn Vietnamese, "an" means "to eat," a happy coincidence, since the An family has built an award-winning restaurant empire- including the renowned celebrity favorite Crustacean Beverly Hills-that has been toasted by leading food press, including Bon Appétit, Gourmet, InStyle and the Food Network. Helene An, executive chef and matriarch of the House of An, is hailed as the "mother of fusion" and was inducted into the Smithsonian Institute for her signature style that brings together Vietnamese, French, and California-fresh influences. Now her daughter Jacqueline tells the family story and shares her mother's delicious and previously "secret" recipes, including "Mama's" Beef Pho, Drunken Crab, and Oven-Roasted Lemongrass Chicken.Helene's transformation from pampered "princess" in French ColonialVietnam, to refugee then restaurateur, and her journey from Indochina's lush fields to family kitchen gardens in California are beautifully chronicled throughout the book. The result is a fascinating peek at a lost world, and the evolution of an extraordinary cuisine. The 100 recipes in An: To Eat feature clean flavors, simple techniques, and unique twists that could only have come from Helene's personal story.
Anabolic Steroids: And Other Performance-enhancing Drugs
by Patrick LenehanAnabolic steroids have traditionally been controversial in the sporting arena. Today, research indicates a dramatic increase in the use of anabolic steroids and other performance-enhancing drugs outside of competitive sports. With evidence of widespread steroid abuse among the general population, health professionals are citing the emergence of an
Analysis of Nanoplastics and Microplastics in Food (Food Analysis & Properties)
by Leo M. L. Nollet and Khwaja Salahuddin SiddiqiThe world’s ever increasing use of plastics has created large areas of floating plastic waste in the oceans—so-called plastic soup. This floating plastic debris is gradually fragmenting into smaller particles which eventually become microplastics, and even nanoplastics. Analysis of Nanoplastics and Microplastics in Food compiles data on nanoplastics and microplastics in food. To date, there is some data on this, particularly for the marine environment. Fish show high concentrations, but because microplastics are mostly present in the stomach and intestines, they are usually removed and consumers are not exposed. But in crustaceans and bivalve molluscs like oysters and mussels, the digestive tract is consumed, so there is some exposure. Microplastics have also been reported in honey, beer, and table salt. Key Features: Discusses sampling and analysis of nano- and microplastics Details the impacts of plastic residues in diverse compartments of the environment Includes a discussion of microplastics in freshwater Discusses interactions of microplastics and POPs This book brings to light the reality—and dangers—of microplastics in food. Pollutants like polychlorinated biphenyls (PCBs) and polycyclic aromatic hydrocarbons (PAHs) can accumulate in microplastics. Some studies suggest that, after consuming microplastics in food, these substances may transfer into tissues. So, it is important to estimate the average intake. Since engineered nanoparticles (from different types of nanomaterials) can enter human cells, this reality can pose consequences for human health. Also available in the Food Analysis and Properties Series: Mass Spectrometry Imaging in Food Analysis, edited by Leo M. L. Nollet (ISBN: 978-1-138-37069-2) Proteomics for Food Authentication, edited by Leo M. L. Nollet and Semih Ӧtleş (ISBN: 978-0-367-20505-8) Food Aroma Evolution: During Food Processing, Cooking, and Aging, edited by Matteo Bordiga and Leo M. L. Nollet (ISBN: 978-1-138-33824-1) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO
Analytical Methods in the Determination of Bioactive Compounds and Elements in Food (Food Bioactive Ingredients)
by Akula Ramakrishna Magdalena Jeszka-Skowron Agnieszka Zgoła-Grześkowiak Tomasz GrześkowiakMost bioactive compounds have antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic acids), methylxantines and capsaicinoids. Some of these compounds have also other properties important for human health. For example, vitamin E protects against oxidative stress, but it is also known for its “non-antioxidant” functions, including cell signalling and antiproliferation. Selenium compounds and indoleamins are the components of the antioxidant enzymes. Selenium makes vitamin E acquisition easier and controls its physiological functions. In taking part in enzymatic reactions and protecting the cell against free radicals, selenium shows immunomodulative, antiphlogistic, and antiviral activity. Capsaicinoids possess not only antioxidant, but also antibacterial, analgesic, weight-reducing and thermoregulation properties. Studies have also demonstrated their gastroprotective and anticancer properties. Analytical Methods in the Determination of Bioactive Compounds and Elements in Food explores both the influence of particular compounds on human health and the methods used for their determination. Chapters describe various aspects of food and plant analysis, including chromatographic and non‐chromatographic approaches as well as hyphenated techniques. Readers of this book will gain a comprehensive understanding of the important groups of bioactive compounds relevant to human health.
Anatomy of Anorexia
by Steven Levenkron"Invaluable to clinicians, parents, teenagers, and adults who are struggling with anorexia." —Lynn E. Ponton, M.D. Anatomy of Anorexia is a tremendous tool for families: now more than ever, early diagnosis and treatment, and family participation, are crucial in helping the anorexic. Preeminent therapist Steven Levenkron demystifies this life-threatening disease and shows how the millions of girls and women who are afflicted with anorexia can be helped—and can look forward to rich and productive lives. "The nation’s premier expert in treating anorexia has written the nation’s premier book for parents, relatives, and friends of young women afflicted with this life-threatening disease."—Joseph A. Califano Jr., president of the National Center on Addiction and Substance Abuse at Columbia University and former U.S. Secretary of Health, Education, and Welfare "[Levenkron’s] insights, descriptions of family relationships, and treatment recommendations for therapists create a rich, deep, and most helpful guide for a community of people whose lives are deeply and painfully affected by this persistent illness."—Samuel C. Klagsbrun, M.D.
Anatomy of a Food Addiction
by Anne Katherine, M.A.If you have struggled with compulsive eating, dieting, and the guilt and conflict they bring, your life will be changed by this important, life-affirming, and astonishingly wise book. Anne Katherine, a Certified Eating Disorders Therapist and former compulsive eater, explains the chemical reactions in the brain that work in conjunction with lifelong emotional conflicts to make food--particularly sugar and refined carbohydrates--such a comfort that it's almost like a drug. Once you realize that your binge eating is a physical disease that can be treated, you can use the book's self-tests, exercises, examination of family issues, and complete recovery program for newfound understanding and confidence.
Anbau und Pflege von Cannabis-Pflanzen: Eine Einfache Anleitung fur Die Innenaufzucht von Marihuana mit Hydrokultur
by Rina S. GrittonDieses Buch bietet einen ausgezeichneten Leitfaden – sowohl für Anfänger als auch für Profis – für den Indoor-Anbau von Marihuana für den persönlichen Gebrauch unter Verwendung von Hydrokultur und Anbau in Erde. Es zeigt dir einfache Techniken und Methoden, die erforderlich sind, um für deine Cannabispflanzen ein hervorragendes Umfeld zu kreieren und natürlich auch um Pflanzen mit starken Knospen und massiven Mengen an Harzen zu produzieren! Der Indoor-Anbau von Cannabis bietet dir die Möglichkeit, das Wachstum zu überwachen und Anpassungen an den Bedingungen vorzunehmen, die das Wachstum der Pflanze erheblich stimulieren. Außerdem kannst du so auch den Schädlingsbefall verhindern, der beim Anbau im Freien fast unvermeidlich ist. Du möchtest dir ein fundiertes Grundwissen aneignen, das du dann für den Anbau großartiger Pflanzen nutzen kannst? Dann ist dieses Buch perfekt für dich! Wichtige und sekundäre Themen des Cannabisanbaus werden gründlich behandelt. Von der Gestaltung und Art des Anbauorts bis hin zu Nährstoffen, Beleuchtung und Temperatur, von Schädlingsbekämpfung bis Lüftung. Alles, was du brauchst, um starke Marihuana-Sorten anzubauen, wird dir hier beigebracht. Jede Phase der Kultivierung – von der Gewinnung der Samen bis zum Trocknen und Aushärten – wird komplett und auf eine Art und Weise erklärt, die du leicht verstehen und sofort in die Praxis umsetzen kannst. Du willst also den ersten Schritt gehen, um diese schöne Pflanze von einem kleinen Samen bis zu einem mächtigen Wunder der Natur heranzuziehen? In diesem Buch erfährst du, wie du deinen Vorrat unter Anwendung hoher Sicherheitsstandards vergrößern kannst. Erfahre, wie du einen diskreten Anbauraum auf engstem Raum erstellen kannst. Erfahre die Wirksamkeit deines Produkts. Lerne die besten Sorten kennen. Produziere unbefruchtete, weibliche Pflanzen (Sensimilla).Schädlingsbekämpfung. Hydrokultur optimal nutzen. Und vieles mehr! Wenn du dir dieses Buch zu Herzen
Ancestral Appetites: Food in Prehistory
by Kristen J. GremillionThis book explores the relationship between prehistoric people and their food - what they ate, why they ate it and how researchers have pieced together the story of past foodways from material traces. Contemporary human food traditions encompass a seemingly infinite variety, but all are essentially strategies for meeting basic nutritional needs developed over millions of years. Humans are designed by evolution to adjust our feeding behaviour and food technology to meet the demands of a wide range of environments through a combination of social and experiential learning. In this book, Kristen J. Gremillion demonstrates how these evolutionary processes have shaped the diversification of human diet over several million years of prehistory. She draws on evidence extracted from the material remains that provide the only direct evidence of how people procured, prepared, presented and consumed food in prehistoric times.
Ancestral Diets and Nutrition
by Christopher CumoAncestral Diets and Nutrition supplies dietary advice based on the study of prehuman and human populations worldwide over the last two million years. This thorough, accessible book uses prehistory and history as a laboratory for testing the health effects of various foods. It examines all food groups by drawing evidence from skeletons and their teeth, middens, and coprolites along with written records where they exist to determine peoples&’ health and diet. Fully illustrated and grounded in extensive research, this book enhances knowledge about diet, nutrition, and health. It appeals to practitioners in medicine, nutrition, anthropology, biology, chemistry, economics, and history, and those seeking a clear explanation of what humans have eaten across the ages and what we should eat now. Features: Sixteen chapters examine fat, sweeteners, grains, roots and tubers, fruits, vegetables, and animal and plant sources of protein. Integrates information about diet, nutrition, and health from ancient, medieval, modern and current sources, drawing from the natural sciences, social sciences, and humanities. Provides comprehensive coverage based on the study of several hundred sources and the provision of over 2,000 footnotes. Presents practical information to help shape readers&’ next meal through recommendations of what to eat and what to avoid.
Ancient Brews: Rediscovered And Re-created
by Sam Calagione Patrick E. McGovernPatrick E. McGovern—part modern scientist, part Indiana Jones—uncovers and re-creates the oldest alcoholic beverages ever found. In Ancient Brews, Patrick E. McGovern takes us on a fascinating journey through time, back to the beginning when our ancestors were likely already experimenting with high-sugar fruits, honey, roots and cereals, herbs and tree resins to concoct the perfect drink. Early beverage-makers must have marveled at the magical process of fermentation. Their amazement would have grown as they drank the mind-altering liquids, which were to become the medicines, religious symbols, and social lubricants of later cultures. Interweaving archaeology and science, McGovern leads us on his adventures to China, Turkey, Egypt, Italy, Scandinavia, Honduras, Peru, and Mexico. We share in his laboratory discoveries, including an early Neolithic “cocktail” from China made of wild grapes, hawthorn fruit, rice, and honey; an elite New World cacao beverage that gods and kings delighted in; and the Midas Touch of central Turkey. These liquid time capsules defied modern conventions by mixing wines, beers, meads, and botanicals together into heady, delicious extreme beverages. For the intrepid reader, homebrew interpretations of each ancient beverage and culturally appropriate matching meal recipes are provided, transporting our senses and imaginations “back to the future.”
Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries and More
by Maria SpeckFood writer Maria Speck's passion for propelling Old World staples such as farro, barley, polenta, and wheat berries to the forefront of new American cooking is beautifully presented in Ancient Grains for Modern Meals. In this inspired and highly personal book, Maria Speck draws on food traditions from across the Mediterranean and northern Europe to reveal how versatile, satisfying, flavorful, and sophisticated whole grains can be. Rustic but elegant dishes--Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Lamb Stew with Wheat Berries in Red Wine Sauce, and Purple Rice Pudding with Rose Water Dates--are sure to please discerning palates and become favorites in any whole grain repertoire. Food lovers and health-conscious home chefs alike learn how to integrate whole grains into their busy lives, from quick-cooking quinoa and buckwheat to the slower varieties such as spelt and Kamut. The stunning flavors and lively textures of whole grains are enhanced with natural ingredients such as butter, cream, and prosciutto--in moderation--to create lush Mediterranean-inspired recipes. Maria's approachable style and generous spirit make this collection of time-honored, updated classics a treasury for today's cooks.From the Hardcover edition.