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Women's Libation!: Cocktails to Celebrate a Woman's Right to Booze
by Merrily Grashin“Finally, a celebration of strong women and strong cocktails! How rare is the book that will educate you on authors, artists, philosophers, revolutionaries, and make you a better host? Lovingly hand-drawn and deliciously punny, Merrily Grashin's collection of enhanced classic cocktails and original artwork is a tribute to women - like Grashin herself - who inspire us to break all the rules.” –Stephanie Danler, New York Times bestselling author of SweetbitterThe perfect mix of punny humor, feminist verve, and practical instruction, Women's Libation! is a cocktail guide for the lady who likes to shake things up (and not just her martinis). In it, Brooklyn-based illustrator and long-time bartender Merrily Grashin toasts the feminist heroes who've come before us and the social movements that have helped shape us, honoring each with a delicious, imaginative cocktail. Beautifully appointed in a paper-over-board package with two-color interiors, each spread features an original illustration for every boozy beverage and a brief reflection on the historical figure, event, or movement in women's history on which the drink is based. With new twists on classic cocktails as well as inventive new libations, Grashin's recipes will educate you as you imbibe, including such gems as:• Joan of Arc & Stormy• Emma Gold-Manhattan• Rosé the Riveter• Mosc-N.O.W. Mule• Margaret Sanger-iaFeaturing 75 recipes that even the novice bartender can make at home, Women's Libation! is the perfect host gift to share at a party or to give to a feminist friend in need of some cheer.
Women, Food and Desire: Embrace Your Cravings, Make Peace with Food, Reclaim Your Body
by Alexandra JamiesonTransformational health expert Alexandra Jamieson is a woman on a mission. Having overcome her own food addictions and the weight and health problems these habits caused, she learned something life-altering: when we listen to our cravings, they will lead us onto the path of deep healing. Since her own personal breakthrough more than a decade ago, Alexandra has dedicated her life to helping other women learn to listen to the wisdom of their cravings and make food their greatest ally as they step into their lives with authentic passion.In this powerfully feminine manifesto, Alexandra dares us to face our cravings head-on, to make the self-commitment to no longer hide out behind food, self-loathing or the limiting expectations of others. With love, deep compassion and fearless honesty, she calls upon all of us to boldly use food as a tool to cleanse ourselves of the nutritional, emotional, physical and mental blocks that limit our ability to live full, meaningful and joyful lives.In this book she'll show us how:· Our cravings are the gatekeepers of our deepest longings and desires· Transforming habits sets us free· Detoxing unclutters our bodies and minds so we may engage in our lives with more power and authenticity· Embracing our sexual selves makes us more powerful· Trusting ourselves and surrounding ourselves with a nurturing community is essential for a vital, healthy, hot lifeAlexandra Jamieson burst on to the scene when she co-starred in Super Size Me, the award-winning documentary by Morgan Spurlock. When the film wrapped, she wrote her first book, The Great American Detox Diet, which outlined the plan that first restored her, then Morgan Spurlock, back to health, and which revolutionised our thinking around using nutritional detox as a foundation for finding more balance in all areas of our lives.
Women, Food and God: An Unexpected Path to Almost Everything
by Geneen RothThe bestselling author of "When Food Is Love" helps overeaters find the underlying reasons for using food as an emotional buffer. Roth also provides seven basic guidelines for eating and other therapeutic self-help tools.
Women, Food and Hormones: A 4-Week Plan to Achieve Hormonal Balance, Lose Weight and Feel Like Yourself Again
by Sara GottfriedTHE NEW YORK TIMES BESTSELLERNew York Times bestselling author Dr Sara Gottfried shares a new, female-friendly Keto diet that addresses women's unique hormonal needs, so readers can shed pounds and maintain the loss more easily.Most diet plans were created by men for men, but women's bodies don't work the same way. Popular programs can actually make it harder for women to lose weight, because they can wreak havoc on a woman's complex and delicate hormonal system. Dr Sara Gottfried has spent her career demystifying hormones and helping patients improve their health more broadly with personalised medicine.In Women, Food, and Hormones, Dr Gottfried presents a groundbreaking new plan that helps women balance their hormones so they can lose excess weight and feel better. Featuring hormonal detoxification combined with a ketogenic diet that is tailor-made for women, coupled with an intermittent fasting protocol and over 50 delicious and filling recipes, this book shares a fat-burning solution that gets results.
Women, Food, And Hormones: A 4-Week Plan to Achieve Hormonal Balance, Lose Weight, and Feel Like Yourself Again
by Sara GottfriedNew York Times best-selling author Dr. Sara Gottfried shares a new, female-friendly Keto diet that addresses women&’s unique hormonal needs, so readers can shed pounds and maintain the loss more easily. Most diet plans were created by men for men, but women&’s bodies don&’t work the same way. Popular programs can actually make it harder for women to lose weight, because they can wreak havoc on a woman&’s complex and delicate hormonal system. New York Times best-selling author Dr. Sara Gottfried has spent her career demystifying hormones and helping patients improve their health more broadly with personalized medicine. In Women, Food, and Hormones, Dr. Gottfried presents a groundbreaking new plan that helps women balance their hormones so they can lose excess weight and feel better. Featuring hormonal detoxification combined with a ketogenic diet that is tailor-made for women, coupled with an intermittent fasting protocol and over 50 delicious and filling recipes, this book shares a fat-burning solution that gets results.
WomenHeart's All Heart Family Cookbook: Featuring the 40 Foods Proven to Promote Heart Health
by Susan Banfield Kathy Kastan WomenheartHeart disease is the leading cause of death among women, killing six times as many as breast cancer. What's worse, too few women realize the dire risk they face.WomenHeart, the National Coalition for Women with Heart Disease, is an organization dedicated to helping women heart patients and those at risk for heart disease, whether they know it or not. Through an extensive support group network, they also help women who have heart disease live normal lives. And because dietary changes are often an important part of the recovery process, when their members gather, the conversation naturally turns to food.To help spread the news of their work, WomenHeart has created this one-of-a-kind collection that focuses on 40 key foods known to promote heart health that features a number of family-friendly recipes from their members.Packed with plenty of great-to-wake-up-to dishes like French Toast with Orange Cream and Lemon Blueberry Muffins, it also includes dozens of crowd-pleasing dinner favorites like Revamped Chicken Pot-pie, Beef and Vegetable Stroganoff, and Sesame Salmon with Spicy Cucumber Salad. In fact, in this collection there's a recipe for every occasion, as well as 40 enticing photographs.Even better, this cookbook includes plenty of desserts, like Flourless Chocolate Cake, Summer Fruit Compote, and Raspberry Buckle, making it easy to see that fighting heart disease can mean indulging in the pleasures good food offers.
Women’s Work: How Culinary Cultures Shaped Modern Spain
by Rebecca IngramWe are living in a moment in which famous chefs, Michelin stars, culinary techniques, and gastronomical accolades attract moneyed tourists to Spain from all over the world. This has prompted the Spanish government to declare its cuisine as part of Spanish patrimony. Even with this widespread global attention, we know little about how Spanish cooking became a litmus test for demonstrating Spain's modernity and, relatedly, the roles ascribed to the modern Spanish women responsible for daily cooking.Efforts to articulate a new, modern Spain infiltrated writing in multiple genres and media. Women's Work offers a sharp reading of diverse sources, placed in their historical context, that yields a better understanding of the roles of food within an inherently uneven modernization process. Further, author Rebecca Ingram's perceptive critique reveals the paradoxical messages women have navigated, even in texts about a daily practice that shaped their domestic and work lives. Women's Work posits that this is significant because of the degree to which domestic activities, including cooking, occupied women's daily lives, even while issues like their fitness as citizens and participation in the public sphere were hotly debated. At the same time, progressive intellectuals from diverse backgrounds began to invoke Spanish cooking and eating as one measure of Spanish modernity.Women's Work shows how culinary writing engaged these debates and reached women at the site of much of their daily labor—the kitchen—and, in this way, shaped their thinking about their roles in modernizing Spain.
Wonder Foods: The Science and Commerce of Nutrition (California Studies in Food and Culture #80)
by Lisa HaushoferBetween 1850 and 1950, experts and entrepreneurs in Britain and the United States forged new connections between the nutrition sciences and the commercial realm through their enthusiasm for new edible consumables. The resulting food products promised wondrous solutions for what seemed to be both individual and social ills. By examining creations such as Gail Borden's meat biscuit, Benger's Food, Kellogg's health foods, and Fleischmann's yeast, Wonder Foods shows how new products dazzled with visions of modernity, efficiency, and scientific progress even as they perpetuated exclusionary views about who deserved to eat, thrive, and live. Drawing on extensive archival research, historian Lisa Haushofer reveals that the story of modern food and nutrition was not about innocuous technological advances or superior scientific insights, but rather about the powerful logic of exploitation and economization that undergirded colonial and industrial food projects. In the process, these wonder foods shaped both modern food regimes and how we think about food.
Wonton Terror: A Noodle Shop Mystery (A Noodle Shop Mystery #4)
by Vivien ChienIn the fourth in Vivien Chien's Noodle Shop delicious mystery series, Ho-Lee Noodle House is ready to take the Cleveland night market by storm—until a brand-new food venue literally explodes onto the scene. Lana Lee is all smiles when the first evening of Cleveland’s Asian Night Market kicks off the summer. The weekly festival is always good for business, packed with locals and tourists, and this year, some stiff new food-truck competition. Wonton on Wheels, run by old friends of Lana’s parents, promises to have customers lining up for their delicately wrapped delights—until the truck blows up at evening’s end. Lana’s boyfriend, Detective Adam Trudeau, had been planning a birthday getaway for the two of them but, lo and behold, Lana must assume the role of amateur sleuth yet again. With one proprietor of Wonton on Wheels dead, it’s beginning to look more like murder and less like an unfortunate accident. And as they begin to unwrap layers of disturbing secrets, Lana’s own family erupts into new drama. Will Lana be able to solve this crime—or has she jumped from the wok right into the fire? “Thoroughly entertaining...fun and delicious.”—RT Book Reviews
Wood & Beer: A Brewer's Guide
by Dick Cantwell Peter BouckaertJoin authors Dick Cantwell and Peter Bouckaert as they tell the story of the marriage between wood and beer from Roman times through medieval Europe to modern craft brewing. Cooperage is a long and venerable craft and here the authors give a description combining the evocative and technical. The smells, the heat, choosing the wood, drying, fashioning staves, steaming, firing, and assembling into a perfect container—at least perfect until the bunghole is drilled to accommodate the precious contents.Barrels and foeders have gone from an oddity of traditional breweries to a commonplace feature at the heart of the craft brewing industry. It is estimated that 85% of US breweries now use wood as part of their process. Maintaining wooden vessels requires care and meticulous organization of cellar space. The authors discuss the vagaries of temperature, humidity, seasonal changes, mold, and evaporation, and how breweries new and old deal with these challenges. The basics of selecting, inspecting, cleaning, and maintaining barrels are detailed.Finally, of course, the wood must be united with the beer. The complexity and variations that govern how wood imparts flavors to beer can be overwhelming. The authors guide the reader through wood's characteristic flavor compounds and the nuances of toasting and charring. Oak is the focus, American, French, and Eastern European, but other woods get their due. As well as intrinsic flavors, the microflora that take up residence in a barrel or foeder are the living, beating heart of a barrel-aged beer, able to create sour and unique beers of fascinating complexity. The authors pepper the text with stories and experiences from some of the giants of the craft brewing scene, discussing how they monitor their barrel programs and taste and blend their beers to create something truly special.All this will inspire professional and amateur brewers alike. At the end of the book the authors give some helpful advice on wood aging for homebrewers, including the uses for chips, cubes, spirals, staves, powders ... and the odd chair leg. Get ready to embrace the mystical complexity of flavors and aromas derived from wood.
Wood Pellet Grill and Smoker Cookbook for Beginners: Easy Recipes for Backyard Barbecue Excellence
by Andrew KosterMaster your wood pellet grill and smoker this summer!The magic of the pellet grill is that—with just a little practice—anyone can develop the skills needed to cook up mouthwatering creations. It's grilling season, and what better way to celebrate than exploring new recipes with your wood pellet grill and smoker? Whether you're grilling, smoking, or baking (yes, baking!), this cookbook has all the tools you need to become a true pit master.BBQing with a wood pellet grill could become your new favorite summer hobby, offering endless meal possibilities. This book provides detailed how-tos and simple recipes to help you unlock the power of your device. No matter your experience level, you'll be on your way to fall-off-the-bone dishes in no time with this complete smoking cookbook.What sets this BBQ cookbook apart:Pellet grill basics—Get started fast with guidance that walks you through everything you need to begin grilling—from firing it up to cleaning it out.Quick reference guides—Take the guesswork out of temperature control, pellet options, and maintenance with handy charts and diagrams that teach the ins and outs of your smoker.Easy recipes—Discover delicious BBQ dishes with simple instructions and easy-to-source ingredients, like Sweet and Spicy Baby Back Ribs, Grilled Oysters, and smoky Beer Bread.Become a backyard barbeque hero (or give the perfect grilling gift) with this companion for any wood pellet smoker or grill.
Wood, Fire & Smoke: Recipes and Techniques for Wood-Fired Cooking
by Michael SmithOver 80 innovative recipes and techniques for grilling, smoking, spit-roasting, cooking over coals, and more, from award-winning chef and master of wood-fired cooking Michael Smith.Having spent a lifetime cooking with a passion for the flame, Michael Smith has mastered the many miraculous ways that wood, fire, and smoke go beyond merely cooking food, elevating it instead to crave-worthy meals. Gathering wood, building a fire, tending it, and cooking delicious food with it also offers us a connection to the primal art of cooking over fire.Wood, Fire & Smoke is a celebration of the intoxicating power of live-fire cooking. In over 80 recipes, the book explores the many ways to cook with fire—methods include wood-grilled, wood-smoked, wood oven–roasted (or baked), pit-smoked, plancha-seared, fire-kissed, barbecued, and charcoal-cooked. Cooking fires, each with its own purpose, are featured throughout and include wood ovens, offset smokers, rotisserie rigs, grills, campfires, wood candles, and more.Inside, Smith shares his knowledge and cooking techniques for building and tending every type of cooking fire as well as how to harness the magical power of smoke—hard-earned experience cooking over a myriad of fires at the award-winning wood-fired culinary experience at the picturesque Inn at Bay Fortune. The cookbook features flavour-packed recipes for every backyard cook, including Smoked Cracked Ribs with Old-School Dry Rub; Wood-Roasted Pork Loin with Roasted Sweet Potatoes and Apples, and Wilted Arugula; Smoke-Roasted Chicken Wings with Ancho Spice Rub and Blue Cheese Aioli; Ember-Roasted Caveman Ribeye Steaks with Board Sauce; Hay-Smoked Salmon with Maritime Mustard Pickles; Iron-Steamed Mussels with Tomato Basil Broth and Fire Toast, Wood Oven–Fired Pizza; Fire-Kissed Broccoli Salad with Broccoli Hummus; Garlic Thyme Campfire Potatoes; Ember-Roasted Acorn Squash with Tarragon Applesauce; and Rum Creamsicle Campfire Marshmallows.Wood, Fire & Smoke is for everyone who wants to cook over fire—novice and experienced cooks alike.
Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire
by Mary KarlinThis contemporary collection of more than 100 recipes from chef-instructor Mary Karlin covers the range of wood-fired cooking options available to home cooks. From flame-licked Plank-Roasted Porterhouse or Grilled Naan to a hearth-baked Milanese Risotto, Leek, and Asparagus Tart or Warm Chocolate-Chipotle Cakes, Karlin's unassuming yet refined kitchen sensibility shines through in every dish. With a vast knowledge of terrific ingredients, the diverse flavor characteristics of hardwoods, and the best live-fire techniques and equipment now available, Karlin is a passionate advocate for this growing trend. Her globally inspired Indian, Italian, Mediterranean, American, and North African recipes for cooking over live flame and embers are paired with contributions from Peter Reinhart, Bruce Aidells, Deborah Madison, and other fired-up chefs. Whether you're a seasoned barbecue expert or you just bought your first bag of lump charcoal, WOOD-FIRED COOKING will have you stoking appetites in no time.
Woodpecker Wants a Waffle
by Steve BreenOne day Benny the woodpecker awakens to the best tummy-rumbling smell ever and discovers it’s something called waffles. He must taste them! He pecks on the door of the waffle house, but he gets the boot. He tries to sneak in, but he gets swept away. Each time Benny tries, he just can’t seem to get to those delicious waffles. The other forest animals laugh at him: “Woodpeckers don’t eat waffles!” they say. But Benny has a brilliant plan. . . . Steve Breen has created a delightful picture book with pitch-perfect humor and tons of visual gags that will keep readers coming back for more!
Woodpecker Wants a Waffle
by Steve BreenOne day Benny the woodpecker awakens to the best tummy-rumbling smell ever and discovers it’s something called waffles. He must taste them!He pecks on the door of the waffle house, but he gets the boot.He tries to sneak in, but he gets swept away.Each time Benny tries, he just can’t seem to get to those delicious waffles. The other forest animals laugh at him: “Woodpeckers don’t eat waffles!” they say. But Benny has a brilliant plan. . . .Steve Breen has created a delightful picture book with pitch-perfect humor and tons of visual gags that will keep readers coming back for more! Now a Chicago Public Library Best of the Best Book of 2016!
Word of Mouth
by Priscilla Parkhurst FergusonToday, more than ever, talking about food improves the eating of it. Priscilla Parkhurst Ferguson argues that conversation can even trump consumption. Where many works look at the production, preparation, and consumption of food, Word of Mouth captures the language that explains culinary practices. Explanation is more than an elaboration here: how we talk about food says a great deal about the world around us and our place in it. What does it mean, Ferguson asks, to cook and consume in a globalized culinary world subject to vertiginous change? Answers to this question demand a mastery of food talk in all its forms and applications. To prove its case, Word of Mouth draws on a broad range of cultural documents from interviews, cookbooks, and novels to comic strips, essays, and films. Although the United States supplies the primary focus of Ferguson's explorations, the French connection remains vital. American food culture comes of age in dialogue with French cuisine even as it strikes out on its own. In the twenty-first century, culinary modernity sets haute food against haute cuisine, creativity against convention, and the individual dish over the communal meal. Ferguson finds a new level of sophistication in what we thought that we already knew: the real pleasure in eating comes through knowing how to talk about it.
Words to Eat By: Five Foods and the Culinary History of the English Language
by Ina LipkowitzYou may be what you eat, but you're also what you speak, and English food words tell a remarkable story about the evolution of our language and culinary history, revealing a vital collision of cultures alive and well from the time Caesar first arrived on British shores to the present day.Words to Eat By explores the remarkable stories behind five of our most basic food words, words which reveal fascinating aspects of the evolution of the English language and our powerful associations with certain foods. Using sources that vary from Roman histories and early translations of the Bible to Julia Child's recipes and Frank Bruni's restaurant reviews, Ina Lipkowitz shows how saturated with French and Italian names the English culinary vocabulary is, "from a la carte to zabaglione." But the words for our most basic foodstuffs -- bread, meat, milk, leek, and apple -- are still rooted in Old English and Words to Eat By reveals how exceptional these words and our associations with the foods are. As Lipkowitz says, "the resulting stories will make readers reconsider their appetites, the foods they eat, and the words they use to describe what they want for dinner, whether that dinner is cooked at home or ordered from the pages of a menu."Contagious with information, this remarkable book pulls profound insights out of simple phenomena, offering an analysis of our culinary and linguistic heritage that is as accessible as it is enlightening.
Workhorse: My Sublime and Absurd Years in New York City's Restaurant Scene
by Kim ReedA razor-sharp look at one woman&’s nearly two decades in the New York City restaurant, including her time working with Joe Bastianich, and what happens when your job consumes your life.By day, Kim Reed was a social worker to the homebound elderly in Brooklyn Heights. By night, she scrambled into Manhattan to hostess at Babbo, where even the Pope would have had trouble scoring a reservation, and A-list celebrities squeezed through the jam-packed entryway like everyone else. Despite her whirlwind fifteen-hour workdays, Kim remained up to her eyeballs in grad school debt. Her training—problem solving, crisis intervention, dealing with unpredictable people and random situations—made her the ideal assistant for the volatile Joe Bastianich, a hard-partying, &“What's next?&” food and wine entrepreneur. He rose to fame in Italy as a TV star while Kim planned parties, fielded calls, and negotiated deals from two phones on the go. Decadent food, summers in Milan, and a reservation racket that paid in designer bags and champagne were fun only inasmuch as they filled the void left by being always on call and on edge. In a blink, the years passed, and one day Kim looked up and realized that everything she wanted beyond her job—friends, a relationship, a family, a weekend without twenty ominous emails dropping into her inbox—was out of reach. Workhorse is a deep-dive into coming of age in the chaos of New York City&’s foodie craze and an all-too-relatable look at what happens when your job takes over your identity, and when a scandal upends your understanding of where you work and what you do.. After spending years making the impossible possible for someone else, Kim realized she had to do the same for herself.
Working By Their Side: A Guided Journal for Caretakers of Loved Ones Facing an Eating Disorder
by Lara Lyn BellFor caretakers of those struggling with eating disorders, this workbook and journal helps process and utilize the guidance offered in By Their Side. The Lara Lyn Bell team knows the healing power of journaling firsthand. In Working By Their Side, they offer guidance for further reflection on the advice, testimonials, and resources found in By Their Side.Working By Their Side fosters meaningful discovery through prompts that encourage openness and honesty. The workbook’s educational components prepare readers to fully engage in treatment, giving them a healthy head start in therapy that can put them years ahead in the process.
World Atlas of Beer: THE ESSENTIAL NEW GUIDE TO THE BEERS OF THE WORLD
by Stephen Beaumont Tim WebbAs craft brewing continues to go from strength to strength across the world, World Atlas of Beer is the definitive and essential guide to beer. Understand the rich, multi-faceted traditions of Belgium, the Nordic legend that is Finnish Sahti, the relatively new phenomenon of the New England hazy IPA, and why Australia's lower-strength beers are one of its great successes. With thousands of breweries now operating around the globe, and more opening every day, this is the expert guide to what is really worth drinking.Country by country the book considers a vast range of brewing techniques, beer styles and traditions. Detailed maps describe crucial trends in major territories and features such as matching beer with food and how to pour different kinds of beer complete the picture. Now in a fully updated third edition, this book is the perfect companion to help you explore the best beers the world has to offer.Praise for the second edition of World Atlas of Beer:'Written with authority and wit... the perfect guide to the rapidly changing beer scene' - the Guardian
World Atlas of Beer: THE ESSENTIAL NEW GUIDE TO THE BEERS OF THE WORLD (World Atlas Of)
by Stephen Beaumont Tim WebbAs craft brewing continues to go from strength to strength across the world, World Atlas of Beer is the definitive and essential guide to beer. Understand the rich, multi-faceted traditions of Belgium, the Nordic legend that is Finnish Sahti, the relatively new phenomenon of the New England hazy IPA, and why Australia's lower-strength beers are one of its great successes. With thousands of breweries now operating around the globe, and more opening every day, this is the expert guide to what is really worth drinking.Country by country the book considers a vast range of brewing techniques, beer styles and traditions. Detailed maps describe crucial trends in major territories and features such as matching beer with food and how to pour different kinds of beer complete the picture. Now in a fully updated third edition, this book is the perfect companion to help you explore the best beers the world has to offer.Praise for the second edition of World Atlas of Beer:'Written with authority and wit... the perfect guide to the rapidly changing beer scene' - the Guardian
World Cheese Book
by Juliet HarbuttWorld Cheese Book shows you how to enjoy more than 750 of the world's finest cheeses and includes tasting notes and serving tips. World Cheese Book is the comprehensive guide to cheese and covers more world cheeses, with more photography, than any other book on the subject. Discover the flavor profile, shape, and texture of just about every imaginable cheese in this exhaustive, at-a-glance reference. Written by a team of experts, each writing about their own region, World Cheese Book is a treasure trove of information for the truly adventurous cheese lover and a complete guide to the world of cheese. A tour of the finest cheese-producing countries reveals local traditions and artisanal processes — from Europe, the United Kingdom, and Scandinavia to the Americas to Asia, Australia, and New Zealand. Images of each cheese (inside and out) give an up-close view of each variety. Step-by-step techniques show how to make cheese in your own kitchen. Complementary food and wine pairings round out the offerings in World Cheese Book with the best part of all: Learning how best to enjoy eating these uniquely wonderful cheeses.
World Food Prices and Monetary Policy
by Luis A. V. Catão Roberto ChangA report from the International Monetary Fund.
World Food: Heritage Recipes for Classic Home Cooking [A Mexican Cookbook] (World Food)
by James OselandIntroducing World Food, an exceptional new cookbook series in the classic tradition, taking readers on a journey to the world&’s greatest cuisines and the remarkable cultures they come from.Whether you&’re an absolute beginner at Mexican cooking or already a pro, World Food: Mexico City is for you. This definitive and beautiful user&’s guide unlocks the secrets to real Mexican cuisine with more than fifty authentic, reliable recipes, while the compelling stories and photography tell the tale of the vibrant culinary capital of Latin America. You&’ll be taken to home kitchens, markets, and restaurants, where you&’ll get to know exemplary local cooks and learn how to master Mexican culinary traditions and techniques. Every recipe—from the vivid salsa with pan-roasted tomatoes to the soul-satisfying pork stew with corn, potatoes, and green beans—provides a cook&’s-eye lens into real Mexico City culture. Explore easy party food such as authentic guacamole and homemade tortilla chips; satisfying first courses such as cantina-style garlic soup and beer-infused &“drunken&” rice; or slow-cooked masterpieces such as Mexican-style stewed zucchini. Learn how to make family-friendly meals including ancho chiles stuffed with cheese, as well as standouts such as fall-apart tender roasted lamb with pasilla chiles, or tuna tostada garnished with chipotle mayonnaise and avocado—a modern classic from the beloved restaurant Contramar. With more than 150 photographs and a comprehensive illustrated reference chapter that tells you how to find, use, and store all the necessary ingredients, from cilantro to Mexican cheeses, World Food: Mexico City satisfies an appetite for new recipes, new ways to cook, and a new way of understanding one of the most exciting food destinations on the planet.
World Food: Heritage Recipes for Classic Home Cooking [A Parisian Cookbook] (World Food)
by James Oseland&“This book embodies the culinary soul of Paris. It describes the incredible diversity of France&’s capital&’s food scene and markets and provides quintessential French recipes, as well as stories from passionate home cooks and bistros alike. Accompanied by superb photos of the city, dishes, and ingredients, from cheeses to wines to bread, World Food: Paris is useful and fun to read and cook from.&”—Jacques PépinA definitive user&’s guide that unlocks the secrets to real Parisian cooking, while the beautiful photography tells the tale of the world&’s most dazzling food city. Seasoned cooks and beginners alike will be inspired by this authoritative and delightful book, a new classic for everyone who loves Paris. With more than fifty accessible recipes and contributions from the city&’s leading home cooks and chefs, World Food: Paris—part of the World Food series from award-winning author and food expert James Oseland—intimately captures the Parisian way with food as never before.Included are recipes for time-honored dishes such as Burgundy-style beef braised in red wine and bacon, as well as new ones like roast pork seasoned with preserved lemon and ginger. Readers will also find fundamentals such as how to grill a bistro-style steak to perfection along with tips for recreating a classic Parisian apéro, or appetizer party, complete with wine, cheese, and small plates. There are also desserts such as crème brûlée and Grand Marnier soufflé, a dish as luscious as it is makeable.Paris has long been synonymous with the best in dining. But until now no single book has explained why it continues to matter so much to cooks and food lovers. With more than one hundred fifty photographs, information about ingredients and history, and a comprehensive glossary, World Food: Paris captures a vital modern city where cooks from all walks of life are continuing a glorious culinary tradition.