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Seasons at Lakeside Dairy: Family Stories from a Black-Owned Dairy, Louisiana to California and Beyond (Atlantic Migrations and the African Diaspora)
by Lizzetta LeFalle-CollinsOpened in 1907 in Shreveport, Louisiana, by Lizzetta LeFalle-Collins’s grandfather, Black dairy farmer Angus Bates, Lakeside Dairy was a rarity in the post-Reconstruction South. The dairy thrived despite the time's challenging, racially oppressive, and hostile social and political climate. While Lakeside Dairy closed in 1943, Angus’s life and work legacy echoed through the Bates family for generations. LeFalle-Collins structures her narrative around familial creative storytelling heard as a child, supported by family ephemera about the dairy and the family’s social and community engagement. These documents directed her historical research as Seasons at Lakeside Dairy tracks life on the farm through the year, showing how the family worked, lived, and cooked and how they made a sustainable living in a climate of pervasive racism. Survival in the farming community was mainly due to the influence of George Washington Carver, who disseminated innovative recommendations for farmers, and Booker T. Washington, who advocated for Black entrepreneurs to remain and rebuild the South to make it their own. Angus Bates passed in 1935, and his spouse Carrie D. Bates, who had always been the dairy's partner and financial manager, rebranded the dairy in her name with her sons until closing. Realizing Shreveport held few opportunities for her children, she encouraged them to move west, a migratory route followed by many Black Louisianans. Family members’ voices are interwoven into each chapter with direct quotations, creative storytelling, historical contexts, ephemera, and healthier recipes based on family favorites. Seasons at Lakeside Dairy offers unique insight into their persistence, sustainability, self-sufficiency, and joy. Migration tales also open a window into the complex history of race and identity, continuing as they became homeowners in the West.
Seasons at the Farm: Year-Round Celebrations at the Elliott Homestead
by Shaye ElliottFollowing the success of Welcome to the Farm, Shaye Elliott shares how she celebrates family and farm traditions year-round in Seasons at the Farm. With her engaging storytelling and gorgeous full-color photos,Shaye brings to life how to entertain simply yet beautifully without mortgaging the farm. Simple recipes, decorating advice, and projects make this an inspirational and aspirational sequel to her beloved previous books.
Seasons in a Vermont Vineyard: The Shelburne Vineyard Cookbook (American Palate)
by Lisa Cassell-Arms Photographs By SeaverVermont is a food lover’s paradise. From its verdant and fertile farmland, regional specialties are emerging. We have an abundant selection of locally raised meats, poultry, produce and fruits, as well as world-class artisanal cheeses, award-winning spirits, ciders, beers and, of course, wine. Shelburne Vineyard is recognized as a pioneer in cold-climate winemaking, producing expertly crafted wines from Vermont and regionally grown hybrid grapes. With original mouthwatering recipes crafted especially for this new edition, this book celebrates a generation of outstanding wines and the affinity of food and wine produced from the same northern terroir.
Seasons in the Wine Country: Recipes from the Culinary Institute of America at Greystone
by Cate Conniff&“[A] thoughtful collection of recipes . . . Color photos capture the essence of wine country, making this not only a usable but a beautiful guide to Napa.&” —Publishers Weekly Seasons in the Wine Country brings the flavors of the Napa Valley and the expertise of instructors at the Culinary Institute of America at Greystone into your home with over 100 seasonal recipes. Beat the winter blues with a hearty helping of Cabernet-Braised Short Ribs with Swiss Chard and Orecchiette and distill the fresh flavors of spring with Lemon-Glazed Pound Cake with Rosewater and Strawberries. With simple step-by-step instructions from the world&’s foremost culinary authorities—including suggestions for wine pairings as well as primers on culinary techniques and equipment—Seasons in the Wine Country is the ultimate resource for those who desire to live the good life and cook like master chefs! &“The photography alone will make you want to prepare the recipes, which are well written and easy to understand. Throughout the cookbook are wine lessons and techniques pages that offer good information.&” —Tampa Bay Times &“A delightful book to have on your bookshelf to pick up to browse and wish you were in Napa Valley during any particular season. Add Seasons in the Wine Country to your kitchen and use it to inspire your everyday meals.&” —Wine Trail Traveler Quarterly &“A very beautiful collection of recipes . . . With easy to follow, step-by-step descriptions from some of the locals (who happen to be some of the world&’s foremost culinary authorities) this book is a pleasure to cook by.&” —Sippity Sup
Seasons of Greens: A Collection of New Recipes from the Iconic San Francisco Restaurant
by Katie ReicherChef Katie Reicher of San Francisco&’s legendary Greens Restaurant shares 120+ plant-based recipes inspired by cultures from around the world. Using seasonal ingredients for maximum flavor, Chef Reicher shows how to make vegetables the hero of any dish.Vegetarian cuisine is celebrated in Katie Reicher&’s Seasons of Greens. With more than 120 recipes to suit every taste, Chef Reicher pays homage to the amazing chefs before her while showcasing vegetables in new and exciting ways. Incorporating global influences, classic vegetarian dishes get a delicious makeover: root vegetables and rice is transformed into a Biryani, an Indian-inspired dish with layers of your favorite veggies. Summer rolls, a Greens version of the spring roll, uses sweet potato and a peanut sauce for a Thai twist. Avocado toast gets an update with a butterbean smash on charred bread that&’s perfect for breakfast or entertaining. All of the recipes are created with substitutes in mind and with whatever is available for the season. Seasons of Greens is a fresh and modern way to enjoy vegetables. MORE THAN 120 RECIPES: Vegetables, legumes, and grains are the heroes of every dish with substitutions and tips to make any meal a success. COOKING BY THE SEASONS: Using vegetables that are available locally ensure freshness and is a sustainable way of cooking. RICH WITH INFORMATION: With essays exploring seasonality, sustainability, and cultural foodways, as well as helpful hints on key ingredients. WORLD-FOCUSED CUISINE: Blending bold new flavors and ingredients from Asia, Africa, and South America, classic vegetarian dishes are transformed in a modern way. VEGETARIAN LEGACY: Chef Katie Reicher&’s nod to Greens&’ incredible vegetarian legacy include favorites passed down over its 40-year history. HEALTHY WAY TO EAT: Find new ways to add vegetables to your meals from a bounty of choices explored by Chef Reicher.
Seasons of Our Joy: A Modern Guide to the Jewish Holidays
by Arthur I. Waskow Rose Gertz Hannah Waskow Rose Sue BersteinFrom the book Jacket: Circling the Jewish calendar from Rosh Hashanah to Tisha Bav, this lively, accessible guide leads the reader on a spiritual journey through the year. Seasons of Our Joy explores: the meaning of each holiday in relation to the history of the Jewish people and individual spirituality how the place of each holiday in the cycle of the moon and the changing seasons affects the mood of the day ritual and spiritual ways to prepare for each festival-including recipes, songs, prayers, and suggestions for new approaches to holiday observance "A wonderful blend of information and innovation that will help readers find both traditional and new meaning in the Jewish holidays." -JUDITH PLASKOW, author of Standing Again at Siitai "Arthur Waskow's unique voice, at once eloquent, musical, creative, and passionate, rings throughout Seasons of Our Joy, weaving together strands of Jewish life: the meaning of our ceremonies and celebrations; the spirituality of the individual; the essential fragility and wonder of the world entrusted to us; the mystical chains which bind together the generations; and, permeating all of that, Waskow's powerful Jewish vision of peace and justice." -RABBI DAVID SAPERSTEIN, Director, Religious Action Center of Reform Judaism "Seasons of Our Joy brings reverent renewal to ancient practices. And it presents new understandings and approaches which we are invited to sanctify. This book will heighten your awareness of the eternal religious power of the Jewish calendar." -RABBI GORDON TUCKER, Dean, Jewish Theological Seminary
Seasons of a Finger Lakes Winery
by John C. Hartsock"June is a time when the vineyardist thins and trains shoots, which seem to grow inches a day. During thinning and training one learns intimately about the personality of the grapevine. It is a strange creature, and one can see why in ancient Greece and Rome it represented the cycles of life. The bark on the main trunk tends to be cracked and crumpled, hanging in threads in some places, and reminiscent of a withered old man. It’s not pretty to look at. But the vine comes to life in the smooth brown canes that were young growth the year before, and then in the tender, rubbery green shoots of the current season." In 1998, Gary and Rosemary Barletta purchased seven acres of land on the eastern shore of Cayuga Lake. Descending to the west from the state route that runs along on the ridge overlooking the lake, the land was fertile, rich with shalestone and limestone bedrock, and exposed to moderating air currents from the lake. It was the perfect place to establish a vineyard, and the Barlettas immediately began to plant their vines and build the winery about which they had dreamed for years. The Barlettas’ story, as John C. Hartsock tells it, is a window onto the world of contemporary craft winemaking, from the harsh realities of business plans, vineyard pests, and brutal weather to the excitement of producing the first vintage, greeting enthusiastic visitors on a vineyard tour, and winning a gold medal from the American Wine Society for a Cabernet Franc. Above all, Seasons of a Finger Lakes Winery describes the connection forged among the vintner, the vine, and terroir. This ancient bond, when tended across the cycle of seasons, results in excellent wines and the satisfaction, on the part of the winemaker and the wine enthusiast, of tasting a perfect harvest in a single glass.Today, Long Point Winery sits on seventy-two acres (eight of which are under cultivation with vinifera grapes) and produces sixteen varieties of wine, a number of which are estate wines made from grapes grown on their property. With interest in winemaking continuing to grow, the Barlettas’ experience of making award-winning wines offers both practical advice for anyone running (or thinking of running) their own winery, whether in the Finger Lakes or elsewhere, as well as insights into the challenges and joys of pursuing a dream.
Seat Yourself: The Best of South Louisiana's Local Diners, Lunch Houses, and Roadside Stops
by Alex V. CookLouisiana can be a complicated place, but the state's good food and friendly people provide reliable pleasures. Pairing these two indisputable facts, author Alex V. Cook takes readers to the many unsung diners, quirky low-fuss restaurants, and family-run establishments that serve up the very best of true Louisiana cuisine. From a gas station with the best boudin links to a Vietnamese bakery with mouthwatering bánh mì, lesser-known culinary gems stitched across southeast Louisiana offer tasty local fare in a down-to-earth atmosphere. Setting off from the state capital of Baton Rouge and winding through the back roads of Cajun country, then turning southward to the Gulf, and finally veering onto side streets in New Orleans, Cook profiles more than thirty must-visit eateries with wit and an eye for the authentic. Along the way, a culinary landscape emerges that is markedly genuine, surprisingly diverse, and deliciously free from affectation. With indispensable venue information, personal recommendations, and entertaining anecdotes, Seat Yourself: The Best of South Louisiana's Local Diners, Lunch Houses, and Roadside Stops is a vivid, humorous, and sharply written hat tip to those Louisiana constants: amazing food and great people.
Seattle Chef's Table: Extraordinary Recipes from the Emerald City (Chef's Table)
by James FraioliCelebrating Seattle&’s best restaurants and eateries with recipes and photographsHot chefs are setting the Seattle restaurant scene ablaze. With innovative ideas and culinary surprises, the city&’s most heralded restaurants and eateries continue adding spark to an already sizzling food scene. From James Beard winners Holly Smith and Maria Hines to Chris Mills, who competed on the original Japanese Iron Chef in Tokyo, and restaurants like Volterra, which Rachael Ray named one of her &“favorite restaurants in the world,&” the Emerald City is filled with celebrity chefs, heralded restaurants, and Food Network star eateries that serve up delicious cuisine to locals and tourists. Seattle Chef&’s Table is the first cookbook to gather Seattle&’s best chefs and restaurants under one cover. Profiling signature &“at home&” recipes from almost fifty legendary dining establishments, the book is also a celebration of the growing sustainable food movement in the Pacific Northwest. With full-color photos throughout highlighting fabulous dishes, famous chefs, and Seattle landmarks, it is the ideal ode to the city&’s coveted food culture and atmosphere.
Seattle Food Crawls: Touring the Neighborhoods One Bite & Libation at a Time (Food Crawls)
by Grubbin' SeattleThe essential guide to eating your way through the Emerald City. In Globe&’s newest approach to food by city, Seattle Food Crawls takes the reader on a fun, tasty culinary tour. Discover the hidden gems and long-standing institutions of Seattle neighborhoods. Experience more than 15 crawls, each featuring 3-8 establishments, centered on a neighborhood or theme. Each tour is the complete recipe for a great night out, the perfect tourist day, a new way to experience your own city, or simply food porn and great stories to enjoy from home.
Seattle's Historic Restaurants
by Robin ShannonSeattle's Historic Restaurants depicts an era of nostalgia and romanticism, and highlights historic photographs of restaurants, postcards, and menus. From 1897 to 1898, thousands of so-called stampeders came through Seattle on their way to the Klondike goldfields. Hungry stampeders could purchase a meal at the Merchant's Café (the oldest café in Seattle) or one of the many restaurants nearby. For the next 25 years, those who made it rich in Seattle were the restaurateurs, shop owners, and real estate owners. Famous local landmarks such as the Space Needle, Mount Rainier's Paradise Camp, Snoqualmie Falls, and the Empress Hotel are still here, but their menus and clientele have changed over the years. Local haunts like Ivar's Acres of Clams, The Dog House, Andy's Diner, Clark's Restaurants, Coon Chicken Inn, Frederick and Nelson's Tea Room, The Wharf, Von's, The Purple Pup, and the Jolly Roger are just a few of the restaurants featured within.
Seaweed and Eat It: A Family Foraging and Cooking Adventure
by Xa Milne Fiona HoustonSeaweed And Eat It is the foodie's answer to The Dangerous Book for Boys, and a nostalgic journey of rediscovery for the whole family.Part cookbook, part natural history guide, with tasty recipes, fascinating folklore and inspiring ideas for seasonal feasts, Seaweed leads the reader through the process of identifying, learning about and cooking unusual and native wild foods. From discovering edible wild plants and flowers, to creating delicious seasonal feasts, Seaweed puts the fun into foraging and injects a sense of adventure into preparing dinner. For anyone interested in the origins of their food - or who's shocked by the price of elderflower cordial - this inspirational cookbook will ensure mealtimes are never dull. This revised edition is black and white.
Seaweed: A Collection of Simple and Delicious Recipes from an Ocean of Food
by Claudia Siefert Zoe ChristiansenThere is more to seaweed than as a wrapper for sushi - it is going mainstream, gathering many high profile fans. Even Jamie Oliver has credited adding seaweed to his diet as one reason for his weight loss. This super food is a low-calorie source of protein and fibre; is richer in trace minerals and vitamins than kale; and contains all kinds of goodness, including vitamin C, iodine and antiviral, antibacterial and anti-inflammatory properties. It is delicious as a snack, added to soups, in omelettes, tossed through pasta, made into pesto and is a fabulous accompaniment to fish. The seaweeds used in this book are found all over the Northern hemisphere and have been harvested for centuries in North America, Ireland, Scotland, Wales, England, Grennland, Siberia, Norway and France. The main species (nori, dulse, kombu, wakame and hijiki) are all illustrated and explained, with detailed descriptions of how to identify them, where they grow and the other information you need to gather the rich harvest of the sea. But if sea-scavenging is not your style there are plenty of dried seaweeds now available to buy from natural food stores and supermarkets where it is also appearing in many more forms such as snacks, condiments, salt substitute and crackers. Seaweeds are tasty and very versatile and can be used in all sorts of dishes. This sumptuously illustrated book will inspire you to use them in starters, main courses, plus tasty desserts, smoothies, energy boosters, and even a seaweed-infused gin and tonic. It’s easier than you think and everything you can find on the subject is here in this inspiring book. So if you have never tasted sea vegetables, it is high time to try.
Seaweeds and Seaweed-Derived Compounds: Meeting the Growing Need for Healthy Biologically Active Compounds
by Fatih Ozogul Monica Trif Alexandru RusuRecent advances in the industrial application and industrial development of seaweeds are important in addressing the world's growing needs for healthy nutrients. Seaweeds are a potentially sustainable feedstock for future food and feed, green chemicals, and fuels. For seaweed biorefinery, the fractionation of the biomass to co-produce multiple products is crucial in the efficient valorization of the aquatic biomass. Widespread use of seaweed is still limited by a number of factors including harvesting access, seasonality and geographical location of algae, toxicological aspects, as well as the availability of scalable production methods. A good example is protein isolation from algae, since current processes of algal protein isolation are time-consuming and economically unviable. Seaweeds and Seaweed-Derived Compounds offers a comprehensive overview of sustainable seaweeds for the recovery of low-cost dietary nutrients from algae and alga-based biomass and their validation to meet market the requirements of consumers and industry in different sectors. With chapters focusing on seaweeds as foods, pharmaceuticals and cosmetic and dermatological applications, this text provides multidisciplinary knowledge of this sustainable biomass presented with a mix of academic and industrial perspectives.
Sebastopol's Gravenstein Apple Industry
by Western Sonoma County Historical SocietyThe Gravenstein apple has been etched into the identity of Sebastopol, California, which is one of the few places on earth to have extensively grown this elusive apple. The Gravenstein is an early apple whose only failing is perishability, but it is celebrated for its superior flavor. Yet Luther Burbank attempted to improve on the Gravenstein, producing the Winterstein and the Bonita for home gardeners. During the last 127 years, the Gravenstein has added millions of dollars to the local economy. It has provided a reason for celebrations, from the 1910 Apple Show to today's Apple Blossom Festival and Gravenstein Apple Fair. This is the Gravenstein's story, from its European roots to small-town homage, and the part this special apple has played in one community--and the reason the current decline in apple acreage is mourned.
Sebze: Vegetarian Recipes from My Turkish Kitchen
by Özlem WarrenShortlisted for the 2024 Gourmand World Cookbook Awards. “An absolute feast of Turkish home cooking” – Diana Henry“I absolutely love getting lost in this book. Wonderful recipe after wonderful recipe. You are in excellent hands with Özlem as your guide. The text and stories transport you, while simultaneously making you extremely hungry, for food and discovery alike.” – Joe Woodhouse“Sebze is a celebration of some of Turkey’s most celebrated and most loved vegetable recipes and there is nobody better equipped to share them with us than Özlem.” – Sabrina Ghayour'Sebze' translates as vegetables in Turkish and so this cookbook is a collection of 85 vegetarian recipes celebrating Türkiye (Turkey) and its food. Inspired by thousands of years of rich and diverse culinary heritage, Sebze is a recipe collection built with convenience and flavour in mind, championing popular Turkish classics, along with lesser-known regional specialties, such as Gözleme (Stuffed Flatbreads), Çılbır (Turkish Style Poached Eggs with Garlicky Yoghurt), Beetroot with Walnuts and Pomegranate Molasses, Otlu Tava Böreği (Easy, Herby Pan Börek), Nohut Dürümü (Gaziantep’s Spiced Chickpea Wrap) and more. You will be glad to know there are scrumptious sweet treats in Sebze too, from the Turkish classic milk-based Fırın Sütlç to the luscious Pumpkin and Walnut Baklava – Özlem’s take on the much loved classic. A passionate and skilled advocate for her national cuisine, Özlem will show you how to make meals that you want to – and can – cook, making Sebze the perfect introduction to Turkish food for the home cook.
Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table
by Casey Elsass Jeremy SalamonFrom the chef and owner of Agi’s Counter in Brooklyn comes 100 classic Hungarian and Jewish recipes reinvented for a new generation.Growing up a second-generation Hungarian Jew meant Jeremy Salamon spent a lot of time with family, gathered around a good meal. Jeremy honored both his grandmothers, Agi and Arlene, in 2021 by opening up his restaurant Agi’s Counter in Brooklyn where he carries on the culture, flavors, and recipes from his heritage. He’s reimagined those traditions with an eye towards seasonality, market-driven ingredients, and a touch of American influence, plus the technical expertise of a career spent in some of New York’s best kitchens.In Second Generation, traditional Hungarian classics like Meggyleves, a Sour Cherry Soup, are updated with a twenty-first-century point of view. Agi’s Counter staples like the Tuna Melt, Caraway Caesar Salad, and the Chilled Buttermilk Borscht bring your favorite diner counter straight to your kitchen. And Jeremy’s reinventions like Nokedli Cacio e Pepe and Körözött-Stuffed Squash Blossoms reimagine Hungarian flavors for the forward-thinking cook.Second Generation covers not just main and side dishes, but desserts, drinks, noshes, pantry staples, and remedies—the secret recipes to reach for in times of need. With tips from a professional chef curated for the home cook, these recipes are streamlined and accessible for all levels of expertise in the kitchen. This book is made for anyone, whether you hold Eastern-European flavors near or are looking to expand your weekly rotation. Second Generation is a testament to a grandmother’s wisdom, cooking from the heart, and sharing it with the next generation.
Second Helpings
by Johnnie GabrielFrom the Georgia restaurateur, Southern recipes that will make friends and family ask for more—includes color photos!Those two little words “second helpings” hold so much meaning. Asking for second helpings means that your food is good enough to ask for more. This cookbook comprises special recipes that Johnnie Gabriel has time- and taste-tested, and they’ve gotten the “second-helping approval stamp” many times over. She draws from her personal collection of Southern favorites throughout more than twenty years of professional bakery and restaurant experience, alongside the menu mainstays of her closest friends, family members, and restaurant industry pals—sharing such scrumptious recipes as:Black Eyed Pea SpreadShrimp CreoleSmoky Chipotle Grilled Baby Back RibsStrawberry Layer Crème PieChicken, Goat Cheese, and Cranberry WrapFried Okra, Tempura Style—and many moreThis Georgia lady knows a thing or two about pleasing a crowd of hungry Southerners—and these recipes weren’t concocted in a glass-walled test kitchen. Second Helpings features time-tested meals that have nourished and comforted families at tables across the South for decades. Second helpings all around? Inevitable!
Second Helpings: Delicious Dishes to Transform Your Leftovers
by Sue Quinn"I've read enough by Sue Quinn to know I would want any book she wrote." – Nigella Lawson"This will change 'fridge forages' forever. Fabulous recipes." – Diana Henry"It's all so clever and drool worthy and I know that it will convert lots of people to using their leftovers." – Melissa Hemsley"My favourite kind of cooking – clever and delicious!" – Felicity Cloake"I love your book so much. It is beyond useful. Total triumph." – India KnightSecond Helpings offers 100 delicious and innovative ways to use up leftovers, to help you waste less food and spend less money. The book is packed with ingenious ways to use up bits and bobs in the fridge, half-empty packets in the larder, past-their-best fruit and veg as well leftovers from previous meals. Sue Quinn shows that when we truly celebrate leftovers, they can be a springboard for exciting dishes that taste just as good – if not better – than the meal from which they hailed. This inspirational cookbook includes 100 recipes and ideas that showcase the most commonly wasted foods, such as bread, milk, cheese, potatoes, bananas, apples, salad leaves, leftover takeaways and previous meals. Second Helpings is the go-to cookbook for cooking up a feast, saving money and supporting the planet.
Secondary Natural Products in Foods and Food Systems
by Bryan HanleyThis book covers secondary natural products in foods and food systems. It presents their production (biosynthesis and storage), biological function in the producing organism, biological availability and effect on consuming organisms. Chapters will also cover the analysis of molecules, the measurement of clinical outcomes (particularly the use of biomarkers to assess impact), synergistic effects of natural products, processing and the impact of secondary products on food systems. Specific examples of natural products and classes of natural products are used to illustrate key points. Since chemistry is an empirical discipline, each chapter will contain a food recipe that makes use of specific ingredients that will be a practical starting point to highlight the principles discussed in the chapter. This does not mean the book can be considered a ‘recipe’ or ‘cook’ book. It is, at its core, a book by and for chemists with chemistry-based practical examples.
Secret Formula: The Inside Story of How Coca-Cola Became the Best-Known Brand in the World
by Frederick AllenHow a Victorian-era medicine spawned one of the nation's richest companies and became the world's most recognizable brandSecret Formula follows the colorful characters who turned a relic from the patent medicine era into a company worth $80 billion. Award-winning reporter Frederick Allen's engaging account begins with Asa Candler, a nineteenth-century pharmacist in Atlanta who secured the rights to the original Coca-Cola formula and then struggled to get the cocaine out of the recipe. After many tweaks, he finally succeeded in turning a backroom belly-wash into a thriving enterprise. In 1919, an aggressive banker named Ernest Woodruff leveraged a high-risk buyout of the Candlers and installed his son at the helm of the company. Robert Woodruff spent the next six decades guiding Coca-Cola with a single-minded determination that turned the soft drink into a part of the landscape and social fabric of America. Written with unprecedented access to Coca-Cola's archives, as well as the inner circle and private papers of Woodruff, Allen's captivating business biography stands as the definitive account of what it took to build America's most iconic company and one of the world's greatest business success stories.
Secret History of Christmas Baking: Recipes & Stories from Tomb Offerings to Gingerbread Boys
by Linda RaedischExplore the Surprising and Sometimes Dark Origins of Beloved Holiday BakesSpice up your season by rolling, molding, and kneading your way through some of the world's most iconic Christmas recipes. Interspersed with tales of sailors, saints, tomb raiders, and artisans, The Secret History of Christmas Baking proves that even the humblest holiday treat has a global backstory.Did you know that the ancient Egyptians had their own version of gingerbread or that marzipan was once considered a pharmaceutical? Linda Raedisch dispels some long-standing culinary myths and delves into the darker chapters of the West's centuries-long romance with sugar and spices. In addition to more than forty recipes for modern bakers, you'll find illustrated instructions for dressing up your cakes and cookie plates with paper stars, angels, and witches. From Linzer tartlets to Christstollen, you can turn your kitchen into an Old World Christmas market stall.
Secret Ingredient: The Power of the Family Table
by Chloe ShortenWith treasured recipes, Chloe Shorten shows how eating together as a family offers more than a meal: it can nourish relationships and nurture your children. Chloe reveals ways to encourage the connections we make at the family table. She shares her tried-and-true recipes passed down from family, friends and neighbours across Australia: her mum Dame Quentin Bryce's popular eggplant parmigiana, icon Wendy McCarthy's perfect roast chicken and a chocolate cake so divine it was served in restaurants. The Secret Ingredient invites you to bring the remarkable power of the family meal into your home.
Secret Ingredients: The New Yorker Book of Food and Drink
by David RemnickSince its earliest days, The New Yorker has been a tastemaker--literally. As the home of A. J. Liebling, Joseph Wechsberg, and M.F.K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, The New Yorker dishes up a feast of delicious writing on food and drink, seasoned with a generous dash of cartoons. Whether you're in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings, from every age of The New Yorker's fabled eighty-year history, are sure to satisfy every taste. There are memoirs, short stories, tell-alls, and poems-ranging in tone from sweet to sour and in subject from soup to nuts. M.F.K. Fisher pays homage to "cookery witches," those mysterious cooks who possess "an uncanny power over food," while John McPhee valiantly trails an inveterate forager and is rewarded with stewed persimmons and white-pine-needle tea. There is Roald Dahl's famous story "Taste," in which a wine snob's palate comes in for some unwelcome scrutiny, and Julian Barnes's ingenious tale of a lifelong gourmand who goes on a very peculiar diet for still more peculiar reasons. Adam Gopnik asks if French cuisine is done for, and Calvin Trillin investigates whether people can actually taste the difference between red wine and white. We journey with Susan Orlean as she distills the essence of Cuba in the story of a single restaurant, and with Judith Thurman as she investigates the arcane practices of Japan's tofu masters. Closer to home, Joseph Mitchell celebrates the old New York tradition of the beefsteak dinner, and Mark Singer shadows the city's foremost fisherman-chef.Selected from the magazine's plentiful larder, Secret Ingredients celebrates all forms of gustatory delight.
Secret Pizza Party
by Adam RubinShhhh! Don't tell anyone about this mouth-watering book from the New York Times bestselling creators of Dragons Love Tacos and Robo-Sauce! How does Racoon love pizza? Oh, let him count the ways. He loves the gooey cheesy-ness, salty pepperoni-ness, sweet sweet tomato-ness, and of course the crispity crunchity crust. But someone is always chasing poor Raccoon away from his favorite food with a broom! What's a hungry raccoon to do? Plan an elaborate secret pizza party, of course! But shhh! It&’s a secret! In fact, you should probably just forget I told you. Nope, no secret pizza party happening here.You didn&’t already tell all your friends, did you? Uh oh . . . Fans of Jon Klassen and Mo Willems's humor will gobble up this quirky ode to the lengths we will go to for our heart's desire. Praise for Dragons Love Tacos: New York Times bestseller A New York Times Notable Children's Book of 2012 "Rubin and Salmieri are two of the weirdest, funniest guys working in kids&’ lit today. The team lets its geek flag fly in an obsessive how-to guide for would-be dragon taco party hosts. Why a taco party? As Rubin explains, 'The only things dragons love more than parties or tacos, is taco parties.' If further proof is required, Salmieri—whose poker-faced watercolor, gouache, and color pencil drawings set a benchmark for oddball observational humor—shows one odd, scaly creature with a carryout bag from 'Taco Cave' and another beaming with anticipation as it eagerly circles the date for a taco party on its taco-themed calendar. But beware: even if all the tips and rules are followed to the letter (on quantity:'The best way to judge is to get a boat and fill the boat with tacos'), all will be for naught if spicy salsa makes its way into the taco filling. In fact, the dragons will bring a whole new meaning to 'housewarming.' Off-kilter fun for those who like their picture books (and salsa) zesty and fresh."–Publishers Weekly, starred review "Dragons Love Tacos is a heaping helping of silly. Little kids will relate to the anti-spicy bias and chuckle over Salmieri's watercolor and gouache cartoon illustrations showing literally boatloads of tacos and all sizes of dragons enjoying their favorite food at pool parties, costume parties and, well, taco parties." –San Francisco Chronicle "The perfect book for kids who love dragons and mild tacos." –Kirkus Reviews "The watercolor, gouache, and colored pencil cartoon illustrations are the real stars here. Regardless of, or perhaps because of, the absurdity of the story, this tale should be a big hit with anyone with an affinity for dragons." –School Library Journal