- Table View
- List View
Omega-3 Fatty Acids in Health and Disease
by Robert S. LeesA report from research in the MIT Sea Grant College Program. Discusses the relationship between particular fatty acids found only in fish oil, and human health. Presents and evaluates information on the health effects of dietary fats generally; evidence that fish oil consumption affects the incidenc
Omega-3 Fatty Acids: Keys to Nutritional Health and Disease
by Mahabaleshwar V. Hegde Anand Arvind Zanwar Sharad P. AdekarThis book argues for the importance of omega-3 fatty acids in our diet. Omega-3 fatty acids are a must in our daily diet, as the human body cannot synthesize it. The human body is crippled in evolution; we are deprived of the genes that are needed to synthesize these vital molecules. Except for regular fish eaters, the majority of the human population does not get adequate omega-3 fatty acid in their food. Fatty acids provide a structural framework for cells, tissues, and organs, as well as the building blocks for several bioactive ingredients, and they provide a wide range of benefits from general improvements in health to protection against inflammation and disease. Omega-3 Fatty Acids discusses various sources of omega-3 fatty acid, health implications of omega-3 fatty acid intake, and remedial measures that can improve diet for those lacking in fatty acids. The book opens with a discussion of various sources of omega-3 fatty acids, such as flaxseed, milk, eggs, and marine algae. Following this, is a detailed discussion of the effect omega-3 intake has on different conditions, like pregnancy, psoriasis, aging disorders, cardiovascular events, obesity, and non-communicable diseases, such as diabetes and Alzheimer’s. This much-expanded edition includes new chapters on topics such as the linoleic-to-linolenic dietary intake ratio, the role of omega-3 fatty acids in eye health, the effects of omega-3 fatty acids on metabolic syndrome and fatty liver disease, and the influence of omega-3 fatty acids on bone turnover and energy metabolism. An indispensable text designed for nutritionists, dietitians, clinicians and health-related professionals, Omega-3 Fatty Acids presents a comprehensive assessment of the current knowledge about the nutritional effects of omega-3 fatty acids and their delivery in foods.
Omega-6/3 Fatty Acids
by Ronald Ross Watson Sherma Zibadi Fabien De MeesterOver the last several years developing human research suggests that a component of omega-3 fatty acids, long chain ones, contribute particularly to health benefits. Omega-6/3 Fatty Acids: Functions, Sustainability Strategies and Perspectives focuses on developing information on this newly recognized key component. This volume uniquely, and for the first time, focuses on sustainability of natural sources of omega-3 fatty acids variants including long chain ones, and on ways to increase their use and availability to reduce major diseases. The authors review cardiovascular disease, neurological changes and mental health and other diseases like diabetes where long chain omega-3 fatty acids play protective roles from recent human trials. Each chapter evaluates developing information on the possible mechanistic role of long chain omega-3 fatty acids. After showing their requirement and involvement in health promotion there are reviews of various sources and ways to protect and promote them. Authors provide support for the benefits and sources of long chain omega-3 fatty acids and their increased dietary intake that reduce various physical and mental illnesses. Omega-6/3 Fatty Acids: Functions, Sustainability and Perspectives is a unique and important new volume that provides the latest data and reviews to physicians who need to assess serum omega-6/3 and fatty acids to help diagnose risks and change diets and to inform industry and the scientific community with reviews of research for actions including new studies and therapies.
Omelette: Food, Love, Chaos and Other Conversations
by Jessie WareMusings on food, society and life from one of the country's best loved foodies. Includes bonus material exclusive to the audiobook. "Are you hungry darling, shall I make you an omelette?"My mother's omelettes are slightly overdone but always generous in cheese and well-seasoned. My omelettes are just the same, though more often slightly underdone and less carefully considered. And like my stories, they come in many forms. You might get one late at night, after a little too much wine and alongside a little too much information. I might spend a long time on one that's just a touch extravagant. And many are for the people I care about most, thrown together and with more cheese than is strictly necessary.Collected here are things I've done, things I've seen, things I've thought, and most importantly, things I've tasted. They're slices of parts of my life. Call them omelettes, if you like. I hope you enjoy them.(P) 2021 Hodder & Stoughton Ltd
Omelette: Food, Love, Chaos and Other Conversations
by Jessie Ware"Are you hungry darling, shall I make you an omelette?"My mother's omelettes are slightly overdone but always generous in cheese and well-seasoned. My omelettes are just the same, though more often slightly underdone and less carefully considered. And like my stories, they come in many forms. You might get one late at night, after a little too much wine and alongside a little too much information. I might spend a long time on one that's just a touch extravagant. And many are for the people I care about most, thrown together and with more cheese than is strictly necessary.Collected here are things I've done, things I've seen, things I've thought, and most importantly, things I've tasted. They're slices of parts of my life. Call them omelettes, if you like. I hope you enjoy them.'Jessie's life seems to have seamlessly brought her forth on a magic carpet of food, peppered by lots and lots of laughs. Her stories are a joy to read, although probably not as much fun as they are to live. Deliciously entertaining'. - Yotam Ottolenghi'Gobbled this up in 90 minutes. A dreamy food memoir which is stuffed full of warmth and feeling and fun. If you love Table Manners you'll adore this book by Jessie Ware. Now I'm gagging for some hot buttered toast.' - Bella MackieLove it, laughed cried in parts.... I so enjoyed reading about Jessie's life through food .... Childbirth and Bolognese forever imprinted on my mind. - Angela Hartnett
Omelette: Food, Love, Chaos and Other Conversations
by Jessie WareSunday Telegraph's FIVE BEST BOOKS FOR FOODIES this Christmas - 'a must read... packed full of nostalgic food memories, weaving in family, friendship and love.' "Are you hungry darling, shall I make you an omelette?"My mother's omelettes are slightly overdone but always generous in cheese and well-seasoned. My omelettes are just the same, though more often slightly underdone and less carefully considered. And like my stories, they come in many forms. You might get one late at night, after a little too much wine and alongside a little too much information. I might spend a long time on one that's just a touch extravagant. And many are for the people I care about most, thrown together and with more cheese than is strictly necessary.Collected here are things I've done, things I've seen, things I've thought, and most importantly, things I've tasted. They're slices of parts of my life. Call them omelettes, if you like. I hope you enjoy them.'Jessie's life seems to have seamlessly brought her forth on a magic carpet of food, peppered by lots and lots of laughs. Her stories are a joy to read, although probably not as much fun as they are to live. Deliciously entertaining'. - Yotam Ottolenghi'Gobbled this up in 90 minutes. A dreamy food memoir which is stuffed full of warmth and feeling and fun. If you love Table Manners you'll adore this book by Jessie Ware. Now I'm gagging for some hot buttered toast.' - Bella Mackie'Love it, laughed cried in parts.... I so enjoyed reading about Jessie's life through food .... Childbirth and Bolognese forever imprinted on my mind.' - Angela Hartnett'Joie de vivre is the bass note throughout the pages of Omelette' - Harper's Bazaar'A delicious fusion of memoir and ode to food.' - Grazia'A charming and funny memoir ... you want to eat everything she describes' - Daily Mail'A must read' - Stella Magazine'A great one for foodies who live for nostalgia' - GQ'A charming and funny memoir' - Irish Daily Mail'A love letter to friends, first loves, faith and family, but most importantly - to food' - Reaction
Omicidio senza glutine (La Pasticceria Di Zia Clem #1)
by P. D. WorkmanErin Price si trasferisce a Bald Eagle Falls, un posto dove tutti conoscono tutti e gli affari di tutti, e decide di riaprire il negozio che le ha lasciato sua zia per avviare un forno senza glutine. La magnifica inaugurazione è rovinata da una sola cosa: la morte di Angela Plaint, la sua rivale in affari. Sembra che Angela sia stava avvelenata da uno dei muffin di Erin e questo la rende la sospettata principale. Armata di muffin, sete di verità e aiuto della nuova aiutante del forno, Vicky, Erin si lancia in un testa a testa contro l'agente Terry Piper per risolvere l'omicidio. Voci di cacce al tesoro, spaccio di droga e un ragazzo scomparso vorticano a Bald Eagle Falls mentre Erin cerca di evitare le false piste e trovare l'assassino prima che l'assassino metta le mani su di lei. ***** Un giallo cozy fantastico, ottimi la caratterizzazione e gli intrighi. Il finale è da restare con il fiato sospeso! ***** Questo è il primo libro di P.D. Workman che leggo e di certo non sarà l'ultimo. L'autrice ha la capacità di attirare nella storia e trattenere fino alla fine. I suoi personaggi sono interessanti e profondi. Non ha paura di esplorare aree della nostra società che molti preferirebbero spazzare sotto il tappeto. Invece, lei le inserisce nella storia per creare tensione e personaggi credibili. La tensione costruita dall'autrice nel finale mi tolto il respiro. Ti piacciono i misteri in cucina? I gatti, i cani e gli animali? P.D. Workman, autrice premiata e bestseller di USA Today, accompagna i lettori nel paesino di Bald Eagle Falls per un giallo cozy gastronomico da risolvere insieme alla pasticciera senza glutine Erin Price e ai suoi amici.
On Air With Zoe Washington (Zoe Washington)
by Janae MarksAn empowering and big-hearted sequel to the bestselling and critically acclaimed From the Desk of Zoe Washington by Janae Marks! <p><p>Two years ago, Zoe Washington helped clear Marcus’ name for a crime he didn’t commit. Now her birth father has finally been released from prison and to an outpouring of community support, so everything should be perfect. When Marcus reveals his dream of opening his own restaurant, Zoe becomes determined to help him achieve it—with her as his pastry chef of course. However, starting a new place is much more difficult than it looks, and Marcus is having a harder time re-entering society than anyone expected. <p><p>Set on finding a solution, Zoe starts a podcast to bring light to the exonerees’ experiences and fundraise for their restaurant. After all, Zoe knows full well the power of using her voice. But with waning public interest in their story, will anyone still be listening? <p> <b>New York Times Bestseller</b>
On Baking: A Textbook of Baking and Pastry Fundamentals, Third Edition Update
by Sarah R. Labensky Priscilla Martel Eddy Van DammeOn Baking, Third Edition Update, follows the model established in our previous editions, which has prepared thousands of students for successful careers in the baking and pastry arts by building a strong foundation based upon sound fundamental techniques. On Baking focuses on teaching the hows and whys of baking. On Baking starts with general procedures, highlighting funda¬mental principles and skills, and then presents specific applications and sample recipes. Core baking and pastry principles are explained as the background for learning proper techniques. Once mastered, these techniques can be used in the preparation of a wide array of baked goods, pastries and confections. The baking and pastry arts are shown in a cultural and historical con¬text as well so that students understand how different techniques and flavor profiles developed.
On Boards: Simple & Inspiring Recipe Ideas to Share at Every Gathering
by Lisa Dawn BoltonTURN SIMPLE FOODS INTO BEAUTIFUL BOARDS WITH MORE THAN 100 EASY RECIPES AND IDEASSharing food on boards is the perfect way to entertain family and friends. With minimum effort and maximum impact you can casually host in style and focus on spending time together, rather than being stuck in the kitchen. In On Boards, food stylist Lisa Bolton has put together 50 ideas for instantly approachable boards, all with effortless entertaining in mind, as well as 52 recipes for delectable savory and sweet additions like Beet Hummus, Bourbon Bacon Jam, Mashed Potato Dip and Chocolate Salami. All of the boards can be pulled together in very little time, and all include presentation and styling tips to make them (and you!) shine. Lisa also shows you how to style any assortment of food into a beautiful board so you can transform whatever is in your fridge and pantry! With chapters on Everyday Boards, Holiday & Special Occasion Boards, Seasonal Boards and Around the World Boards, you will find inspiration for every gathering. Whether you are looking for a breakfast or brunch board; a board for a picnic, potluck or playdate; for Thanksgiving, Superbowl Sunday or New Year's Eve; for a huge celebration or a cozy date night for two, it is included in this collection of gorgeously curated boards.
On Cooking: A Textbook of Culinary Fundamentals
by Priscilla Martel Sarah Labensky Alan HauseFor over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. Clear and comprehensive, this best-selling text teaches the “hows” and “whys” of cooking and baking principles, while providing step-by-step instructions, visual guidance, and recipes to clarify techniques. The 6th edition expands its “fundamentals” approach, reflects key trends, and adds information on healthy cooking, sous-vide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs.
On Cooking: A Textbook of Culinary Fundamentals (3rd Edition)
by Sarah R. Labensky Alan M. Hause Steven LabenskyThis contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. For Chefs, Restaurant Managers and others in the food service industry.
On Cooking: A Textbook of Culinary Fundamentals (5th Edition)
by Sarah R. Labensky Alan M. Hause Priscilla R. MartelTextbook for Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition, and Hospitality Management departments. Offering a streamlined portability and technology-rich format, Labensky, On Cooking-To Go Edition builds on the quality, expertise and reputation of On Cooking, 5e. This edition features a new chapter on healthy cooking, over 250 new photographs and new trends in Culinary Arts such as Asian knife skills and sustainable cooking. On Cooking-To Go Edition retains all of the instructional recipes from the fifth edition and moves the end-of chapter recipes To The Web via i-COOK. Subscriptions To The revolutionary MyCulinaryLab and i-COOK are available for purchase with the book as it combines portability with meaningful integration of technology.
On Cooking: A Textbook of Culinary Fundamentals (Fifth Edition Update)
by Sarah R. Labensky Alan M. Hause Priscilla A. MartelThis Fifth Edition of comprehensive yet accessible update on cooking, with a coverage of culinary skills and cooking procedures, prepares students, by building a strong foundation based on sound fundamental techniques, for successful careers in the culinary arts. <i>On Cooking</i> focuses on teaching the hows and whys of cooking. <i>On Cooking</i> starts with general procedures, highlighting fundamental principles and skills, and then presents specific applications and sample recipes. Core cooking principles are explained as the background for learning proper cooking techniques.
On Corpulence: Feeding the Body and Feeding the Mind (The London Library #3)
by Lewis Carroll William BantingFat seemed to be getting fatter under Queen Victoria: Tweedledum and Tweedledee; Joe "the fat boy" in The Pickwick Papers; even the first known report of childhood obesity in 1859. But for the short, corpulent (and extremely success- ful) undertaker William Banting, the overweight life was not a bundle of laughs. It was only at the age of sixty, when he was unable to even "attend to the little offices which humanity requires, without considerable pain and difficulty", that he finally stumbled upon a cure: an early incarnation of the Atkins diet. Butter, potatoes, sugar, milk--all gone, in favour of fish, meat, dry toast (and seven glasses of claret a day).And with the diet for the body came a diet for the mind: for Lewis Carroll, an indiscriminate intake of "fatty" information was just as harmful as carbohydrates--and in today's society of ever-increasing "consumption" of food, news and even relationships, Banting and Carroll are remarkably ahead of their time.The books in "Found on the Shelves" have been chosen to give a fascinating insight into the treasures that can be found while browsing in The London Library. Now celebrating its 175th anniversary, with over seventeen miles of shelving and more than a million books, The London Library has become an unrivalled archive of the modes, manners and thoughts of each generation which has helped to form it.From essays on dieting in the 1860s to instructions for gentlewomen on trout-fishing, from advice on the ill health caused by the "modern" craze of bicycling to travelogues from Norway, they are as readable and relevant today as they were more than a century ago--even if contemporary dieticians might not recommend quite such a regular intake of brandy!From the Trade Paperback edition.
On Digestion (Little Books On Big Themes Ser.)
by Gay Bilson'In the kitchen, via the garden, I am often torn between theory and praxis, when surely the latter is all that matters here. Yet the largest bench, the one dividing the dining area from the kitchen itself, is never used for culinary preparation. It is this surface which many Australian kitchens, including mine, feel they need, the one piled with books and journals, notepaper and pens, the surface where we are reinventing ourselves, constructing a different, self-conscious culinary tradition. It is at this metaphorical bench that I think about food.'With her trademark elegance and erudition, Gay Bilson embarks on a lively journey through cooking, recipes and home, considering food developments both digestible and not; on chefs domestic and professional; on the substance of everyday life. An unmissable treat from the bestselling author of Plenty.
On Food and Cooking: The Science and Lore of the Kitchen
by Harold McgeeHarold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
On Gold Hill: A Personal History of Wheat, Farming, and Family, from Punjab to California
by Jaclyn MoyerA young South Asian American woman's story of reconnecting with her identity, family, and heritage through sustainable farmingIn 2012, 25-year-old Jackie Moyer—the daughter of a forbidden marriage between a white American father and a Punjabi American mother—leased 10 acres of land in Gold Hill, California, and embarked on a career in organic farming. With a fractured relationship to her heritage, Moyer saw an opportunity for repair when she learned of a nearly lost heirloom wheat variety called Sonora.Sonora wasn&’t just an heirloom wheat strain; it was her own cultural heirloom. Its history can be traced back to Punjab, the Indian state where Moyer&’s own roots are planted. In growing the grain on her farm, she began to uncover the multigenerational story of her family&’s resilience.From California to Punjab, the past to the present, Jackie maps her personal story atop the entangled histories of wheat cultivation and the rise of the organic farming movement. With a passion for dismantling the exploitative big-agriculture industry, she examines how the development of high-yielding varieties and chemical fertilizers has harmed our relationship with food, the planet, and each other.Braiding memoir with historical inquiry, On Gold Hill explores the complexities of the immigrant experience, illuminates the ways colonialism and capitalism constrain our food system, and investigates what it means to lose—and to reclaim—one&’s heritage.
On Rue Tatin
by Susan Herrmann LoomisIn Cooking At Home On Rue Tatin award-winning cookbook author and professional chef Susan Herrmann Loomis takes cooks and readers on a friendly and delicious tour of French home cooking, from the refined to the rustic. In this collection of Susan's favorites, readers and cooks will learn the tricks and tips of entertaining like the French, get clear instruction on the basics of French cooking, and be introduced to the new and exciting array of multicultural cuisines that are rapidly entering the realm o...
On Spice: Advice, Wisdom, and History with a Grain of Saltiness
by Caitlin PenzeyMoogA revealing look at the history and production of spices, with modern, no-nonsense advice on using them at home. Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook’s sense of superiority or cover for their insecurities. It doesn’t have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories. Inside, you’ll learn where spices come from: historically, geographically, botanically, and in the modern market. You’ll see snapshots of life in a spice shop, how the flavors and stories can infuse not just meals but life and relationships. And you’ll get straightforward advice delivered with wry wit. Discover why:Salt grinders are useless Saffron is worth its weight in gold (as long as it’s pure) That jar of cinnamon almost certainly isn’t Vanilla is far more risqué than you think Learn to stop worrying and love your spice rack.
On This Bright Day: A Year of Reflections for Lasting Food Freedom
by Susan Peirce ThompsonDaily inspiration year-round to help end the cycle of yo-yo dieting and food addiction from the author of Bright Line Eating.Day by day, week by week, Susan Peirce Thompson, author of the New York Times best-selling Bright Line Eating, draws on the latest scientific findings to help you to make consistent progress toward the life you envision.Whether you do Bright Line Eating, you&’re a member of a 12-step program for food addiction or compulsive overeating, or are charting your own path of freedom from food obsession, you will feel guided and inspired as you work to:live in a state of peace around fooddevelop lasting self-compassion profoundly heal your body and mind practice the habits that make recovery hum unleash the meaning and purpose in your life beyond food and weight With these practical words of wisdom, inspiration, and encouragement, you will have a daily reminder that your future is indeed Bright.
On a Dollar a Day: One Couple's Unlikely Adventures in Eating in America
by Christopher Greenslate Kerri LeonardWhat happens when two high school teachers get fed up with their soaring grocery bills and decide to try to feed themselves on one dollar each, per day? Authors Kerri Leonard and Christopher Greenslate describe how they did it--and also include sections about eating on a little more than $4 a day, as well as on the actual costs of eating a healthy diet.On a Dollar a Day also includes fascinating facts about the way our food gets to the table and the hidden costs--both personal and financial--along the way: How food companies "short size" packages so that you pay more for less food? Why one tablespoon of salad dressing costs as much as a whole orange? How grocery stores auction off foods past their "sell by" dates? Why processed foods have a higher markup than fresh foods? Why it takes so long for food prices to drop, even after fuel and shipping costs go down? How 36 million Americans have limited food options, even during a national obesity epidemic?
On a Stick!
by Matt ArmendarizWhy do the world's most delicious foods taste even better served on a stick? Author and photographer Matt Armendariz answers the question with dozens of delightful recipes for party food, street-cart food, junk food, and more. From elegant hors d'oeuvres to humble everyday fare, it's all here: * deep-fried mac 'n' cheese * s'mores * antipasti * bacon-wrapped shrimp * fudge puppies * fish and chips...and more!Plus tricks for using sticks and skewers like cocktail picks, sugarcane, and fresh rosemary, ideas for entertaining, and quick and easy recipes for delicious homemade marinades, dips, and sauces. See for yourself why everything tastes better On a Stick!
On and Off the Grill: Family Favorites from the Gourmet Dad
by Dean McdermottFeaturing fourteen easy-to-make favorite recipes from The Gourmet Dad family, each with tips and tricks to make them kid-friendlyDelicious summery meals for the grillRecipes that get the whole family cooking togetherIncludes a recipe for simple homemade pasta, an iron skillet breakfast, baked apples with mascarpone and more!Cooking up custom meals for everyone in your family practically every night of the week? Dean McDermott, The Gourmet Dad to five kids and host of Chopped Canada, will show you how to cook one meal the whole family will love so that you don't have to make different dinners for everyone. Written in Dean's signature friendly, straightforward style, these family-favorite recipes are easy to follow and so delicious that both the kids and the adults will be lining up for seconds.Dean McDermott is a father of five, reality TV star, gourmet cook, husband and a master of getting kids to eat veggies. Raised in Toronto with his three sisters and not a lot of money, Dean always helped his mom in the kitchen, even as a child. Today, whether cooking a special meal for his wife or getting creative in the kitchen with the kids, Dean loves to share his tricks for making the most memorable and delicious moments with family and friends. Dean and his wife, Tori Spelling, live in Los Angeles with their children.
On the Curry Trail: Chasing the Flavor That Seduced the World
by Raghavan IyerAward-winning author and instructor Raghavan Iyer explores the origin of curry across the globe with 50 recipes in this illustrated cookbook about the simmering, scrumptious history and lore of a globally beloved dish. On the Curry Trail is an enlightening journey across Australia, Asia, Africa, Europe, and the Americas to explore the origins of curry and the signature, essential curries of each region. This diaspora of curry brings alive not only the most iconic, category-defining recipes from these continents, but also the history, lore, anecdotes, and familial remembrances that fashion each dish. It delves into the story of curry—what it was and what it is, the places to which it has traveled and the ways it has evolved en route (whether because of local ingredients, cultural tastes, or other factors)—and embraces the many interpretations and definitions of this beloved dish. It makes the flavors of these scintillating curries accessible to the everyday home cook. On the Curry Trail is at once a mash note and an education—one rich in history and sense of place—that tells the definitive, delectable story of this beguiling dish in 50 irresistible recipes. Illustrations throughout.