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Recipes featuring Omaha steaks, pork, lamb, veal, poultry, seafood, and smoked meats along with appetizers, pastas, soups, desserts, sauces, and vegetables.
What shall we have for dinner? For omnivores like ourselves, this simple question has always posed a dilemma: When you can eat just about anything nature (or the supermarket) has to offer, deciding what you should eat will inevitably stir anxiety, especially when some of the foods on offer might shorten your life. Today, buffeted by one food fad after another, America is suffering from what can only be described as a national eating disorder. The omnivore's dilemma has returned with a vengeance, as the cornucopia of the modern American supermarket and fast-food outlet confronts us with a bewildering and treacherous food landscape. What's at stake in our eating choices is not only our own and our children's health, but the health of the environment that sustains life on earth. The Omnivores Dilemma is a groundbreaking book in which one of America's most fascinating, original, and elegant writers turns his own omnivorous mind to the seemingly straightforward question of what we should have for dinner. The question has confronted us since man discovered fire, but, according to Michael Pollan, the bestselling author of The Botany of Desire, how we answer it today, at the dawn of the twenty-first century, may well determine our very survival as a species. Should we eat a fast-food hamburger? Something organic? Or perhaps something we hunt, gather, or grow ourselves? To find out, Pollan follows each of the food chains that sustain us industrial food, organic or alternative food, and food we forage ourselves from the source to a final meal, and in the process develops a definitive account of the American way of eating. His absorbing narrative takes us from Iowa cornfields to food-science laboratories, from feedlots and fast-food restaurants.
The New York Times bestseller that's changing America's diet is now perfect for younger readers. "What's for dinner?" seemed like a simple question--until journalist and supermarket detective Michael Pollan delved behind the scenes. From fast food and big organic to small farms and old-fashioned hunting and gathering, this young readers' adaptation of Pollan's famous food-chain exploration encourages kids to consider the personal and global health implications of their food choices. In a smart, compelling format with updated facts, plenty of photos, graphs, and visuals, as well as a new afterword and backmatter, The Omnivore's Dilemma serves up a bold message to the generation that needs it most: It's time to take charge of our national eating habits--and it starts with you.
This 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.
Textbook 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.
"The perfect cup of coffee is a mystifying thing. To many of my customers, the entire process seems like some sort of alchemy they dare not try at home...." Ten years ago, Clare Cosi left an unhappy marriage along with a job she loved: managing the historic Village Blend coffeehouse in New York's Greenwich Village. For a decade, she was happy raising her daughter in the quiet suburbs of New Jersey; but now that Joy is grown and gone, life has gotten way too quiet for Clare. With a little cajoling from Madame, the Blend's flamboyant, elderly owner, Clare agrees to return to her old job, and right from the start she gets one heck of a jolt. On her first morning back as Village Blend manager, Clare unlocks the front door to find her beautiful, young assistant manager unconscious in the back of the store, coffee grounds strewn everywhere. As Anabelle is rushed to the hospital, police arrive to investigate, but Detective Mike Quinn finds no sign of forced entry or foul play, and he deems it an accident. Clare disagrees; and after Quinn leaves, there are a few questions she just can't get out of her mind, like why was the trash bin in the wrong place? If this wasn't an accident, are her other baristas in danger? And are all NYPD detectives this attractive? This book contains several recipes.
Once-a-Month Cooking Family Favorites: More Great Recipes That Save You Time and Money from the Inventors of the Ultimate Do-ahead Dinnertime Methodby Mary Beth Lagerborg Mimi Wilson
Wilson and Lagerborg are back with a new book that features their Once-A-Month Cooking technique--guaranteed to save time and money.
One Big Table: 600 Recipes from the Nation's Best Home Cooks, Farmers, Fishermen, Pit-masters, and Chefsby Molly O'Neill
Ten years ago, former New York Times food columnist Molly O'Neill embarked on a transcontinental road trip to investigate reports that Americans had stopped cooking at home. As she traveled highways, dirt roads, bayous, and coastlines gathering stories and recipes, it was immediately apparent that dire predictions about the end of American cuisine were vastly overstated. From Park Avenue to trailer parks, from tidy suburbs to isolated outposts, home cooks were channeling their family histories as well as their tastes and personal ambitions into delicious meals. One decade and over 300,000 miles later, One Big Table is a celebration of these cooks, a mouthwatering portrait of the nation at the table. Meticulously selected from more than 20,000 contributions, the cookbook's 600 recipes are a definitive portrait of what we eat and why. In this lavish volume--illustrated throughout with historic photographs, folk art, vintage advertisements, and family snapshots--O'Neill celebrates heirloom recipes like the Doughty family's old-fashioned black duck and dumplings that originated on a long-vanished island off Virginia's Eastern Shore, the Pueblo tamales that Norma Naranjo makes in her horno in New Mexico, as well as modern riffs such as a Boston teenager's recipe for asparagus soup scented with nigella seeds and truffle oil. Many recipes offer a bridge between first-generation immigrants and their progeny--the bucatini with dandelion greens and spring garlic that an Italian immigrant and his grandson forage for in the Vermont woods--while others are contemporary variations that embody each generation's restless obsession with distinguishing itself from its predecessors. O'Neill cooks with artists, writers, doctors, truck drivers, food bloggers, scallop divers, horse trainers, potluckers, and gourmet club members. In a world where takeout is just a phone call away, One Big Table reminds us of the importance of remaining connected to the food we put on our tables. As this brilliantly edited collection shows on every page, the glories of a home-cooked meal prove how every generation has enriched and expanded our idea of American food. Every recipe in this book is a testament to the way our memories--historical, cultural, and personal--are bound up in our favorite and best family dishes. As O'Neill writes, "Most Americans cook from the heart as well as from a distinctly American yearning, something I could feel but couldn't describe until thousands of miles of highway helped me identify it in myself: hometown appetite. This book is a journey through hundreds of 'hometowns' that fuel the American appetite, recipe by recipe, bite by bite."
Ann Hodgman comes to the rescue of parents everywhere with more than 200 kid-friendly recipes the whole family can agree on. One Bite Won't Kill You is packed with easy weeknight suppers, worth-the-effort special dinners, holiday and birthday treats, and tips for feeding every kid, from toddlers to teens. This book is guaranteed to make feeding kids way easier . . . and a lot more fun.
Based on the James Beard Award-winning blog The One-Block Diet, this all-in-one home gardening, do-it-yourself guide and cookbook shows you how to transform a backyard or garden into a self-sufficient locavore's paradise. When Margo True and her fellow staffers at Northern California-based Sunset magazine walked around the grounds of their Menlo Park office, they saw more than just a lawn and some gardens. Instead, they saw a fresh, bountiful food source, the makings for intrepid edible projects, and a series of seasonal feasts--all just waiting to happen. The One-Block Feast is the story of how True and her team took an inspired idea and transformed it into an ambitious commitment: to create four feasts over the course of a year, using only what could be grown or raised in their backyard-sized plot. She candidly shares the group's many successes and often humorous setbacks as they try their hands at chicken farming, cheese making, olive pressing, home brewing, bee keeping, winemaking, and more. Grouped into gardening, project, and recipe guides for each season, The One-Block Feast is a complete resource for planning an eco-friendly kitchen garden; making your own pantry staples for year-round cooking and gifts; raising bees, chickens, and even a cow; and creating made-from-scratch meals from ingredients you've grown yourself. Chapters are organized by season, each featuring a planting plan and crop-by-crop instructions, an account of how that season's projects played out for the Sunset team, and a multicourse dinner menu composed of imaginative, appealing, and ultra-resourceful vegetarian recipes, such as: Butternut Squash Gnocchi with Chard and Sage Brown Butter * Egg and Gouda Crepes * Whole Wheat Pizzas with Roasted Vegetables and Homemade Cheeses * Fresh Corn Soup with Zucchini Blossoms * Braised Winter Greens with Preserved Lemons and Red Chile * Summer Lemongrass Custards * Honey Ice Cream Generously illustrated and easy to follow, this ultimate resource for today's urban homesteader will inspire you to take "eating local" to a whole new level.
A guide to eating for body and spirit.
Inside, you'll see recipes full of your favorites, including chicken, beef, and pasta dishes that cook quickly and taste great. Plus, a variety of seafood, fish, and pork dishes, destined to become hits and they all cook in just one pot, pan, or dish.
This Woman's Day book offers a wealth of easy and practical recipes that can be cooked or baked in just one pot! Just throw in the ingredients, turn on the heat and walk away while a delicious casserole or skillet prepares itself.
Everyone loves potatoes. This book transports cooks beyond the usual side dishes and introduces them to the secrets and specialties of great chefs and cooks the world over. Finamore shows how to prepare spectacularly simple appetizers, including dips, chips, and showstopping cocktail potatoes made from a few ordinary ingredients. He presents dozens of soups and salads, including rich Summer Vichyssoise and Herb Garden Potato Salad. There are more than fifty main-dish possibilities, such as Sunday Lamb with Proper Roast Potatoes and Chicken Stuffed with Potatoes and Shiitake Mushrooms - not to mention a sophisticated rendition of Shepherd"s Pie. The potato turns up as the hidden ingredient in such breads as Potato Cheddar Bread with Chives and in such desserts as moist Farmhouse Chocolate Cake. Finamore shows how to master crisp steak fries, silky mashes, and sumptuous gratins. A bonus feature of the book is the sweet potato, in dishes from a delightfully nostalgic Baked Sweet Potatoes with Marshmallow to an urbane Semifreddo with Chocolate Sauce.
D -iscouraged with the way you look? I -nterested in long-term results? E -xcited for the new and improved you? T -ime to get a move on! Tired of the roller-coaster ride called dieting ? You are not alone! Now, with nationally celebrated weight-loss expert Cyndi Targosz as your guide, you can say goodbye to fly-by-night fad diets, create a real plan for losing-and keeping off-the weight, and have a great time doing it! Complete with tips and tricks for curbing your cravings, personalizing your plan of attack, and embracing your new delicious life, you'll be on the track to a better you in no time. With Cyndi's Secrets' for success, you will learn how to: Find out the real reason you're overweight Adapt the new Food Pyramid to your nutritional needs Shop, cook, and dine (in or out) and stay on course Let Cyndi and her one-of-a-kind program refresh, inspire, and energize you. With The Only Diet Book You'll Ever Need, your new life starts today. What are you waiting for?
The Organic Food Shopper's Guide: What You Need To Know To Select And Cook The Best Food On The Marketby Jeff Cox
Why Should You Choose Organic Foods? Organic food has never been more popular, and for good reason: it tastes better, it's more nutritious, and it's better for the environment. This handy guide shows you how to select the freshest, tastiest varieties and transform your organic groceries into memorable meals. You'll find guidance on what to look for when shopping, how to handle each food in the kitchen, and why, when foods are organic, they're so darn good for you. Here's everything you need to enjoy food that you can feel great about eating: * Profiles of more than 100 organic foods * Complete coverage of fruits, vegetables, nuts, herbs, dairy, eggs, meat, and more * At-a-glance advice on peak seasons, nutrition, good varieties, and what to look for * Detailed information on preparation, storage, complementary flavors, and kitchen uses * More than 100 tasty recipes and dozens of cooking tips.
A selection of jokes about food, cooking, baking, and eating.
Outgrowing the Earth: The Food Security Challenge in an Age of Falling Water Tables and Rising Temperaturesby Lester Brown
"Historically food security was the responsibility of ministries of agriculture, but today that has changed. Recent research reporting that a 1-degree Celsius rise in temperature can reduce grain yields by 10 percent means that energy policy is now directly affecting crop production. Decisions made in ministries of energy may have a greater effect on future food security than those made in ministries of agriculture." "The bottom line is that future food security depends not only on efforts within agriculture but also on energy policies that stabilize climate, a worldwide effort to raise water productivity, the evolution of land-efficient transport systems, and population policies that seek a humane balance between population and food." "Outgrowing the Earth advances our thinking on food security issues that the world will be wrestling with for years to come."--BOOK JACKET. Title Summary field provided by Blackwell North America, Inc. All Rights Reserved
With its practical emphasis on simple, delicious fare; fresh, healthful ingredients; and nearly 200 recipes with a West Coast flair, Pacific Fresh: Great Recipes from the West Coast is sure to become a favorite of home cooks. From such savory starters as Roasted Red Pepper Crostini to seafood classics, like Dungeness Crab Cakes, or tempting desserts, such as Baked Pears in Wine with Chocolate Sauce, Pacific Fresh offers a full range of flavorful, easy-to-make dishes for every course, every meal, every taste in one accessible book.
In the tradition of Fast Food Nation and The Omnivore's Dilemma a fascinating and cutting-edge look at the scary truth about what really goes into our food. If a piece of individually wrapped cheese retains its shape, color, and texture for years, what does it say about the food we eat and feed our children? Former New York Times business reporter and mother Melanie Warner decided to explore that question when she observed the phenomenon of the indestructible cheese. She began an investigative journey that takes her to research labs, food science departments, and factories around the country. What she discovered provides a rare, eye-opening--and sometimes disturbing--account of what we're really eating. Warner looks at how decades of food science have resulted in the cheapest, most abundant, most addictive, and most nutritionally devastating food in the world, and she uncovers startling evidence about the profound health implications of the packaged and fast foods that we eat on a daily basis.From breakfast cereal to chicken subs to nutrition bars, processed foods account for roughly 70 percent of our nation's calories. Despite the growing presence of farmers' markets and organic produce, strange food additives are nearly impossible to avoid. Combining meticulous research, vivid writing, and cultural analysis, Warner blows the lid off the largely undocumented--and lightly regulated--world of chemically treated and processed foods and lays bare the potential price we may pay for consuming even so-called "healthy" foods.
The Pantry Cookbook: how to cook nutritious meals from scratch, on a budget, when time is short. The American diet is all too often a mishmash of pre-made, mass-produced foods which are expensive, high in calories, and low in nutrients. The popular alternative, gourmet cooking, makes all home cooking appear to take long, and involve expensive, intimidating ingredients. But home cooking doesn't have to be this way. In the Pantry Cookbook, you will learn fundamental recipes and cooking techniques that allow you to whip up nutritious, cheap meals, from scratch, in a minimum of time. This is a user-friendly textbook for beginning cooks, a reference for those who wish to rely less on canned soup and instant side-dishes, and a resource for those who already know how to cook a few things but wish to have a more solid foundation of cooking skills. The Pantry Cookbook has over 130 recipes, including basics like hard-boiled eggs, baked chicken, boiled beans, boiled grain, and sautéed vegetables; classics like beef stew, borscht, and pulled pork; and "Quick Recipes" that can be put together in thirty minutes on a weeknight using ingredients prepared on a weekend. Additional features include shopping lists and menus for a week's worth of meals, an extensive list of substitutions, boxed lunch suggestions, kitchen safety information, money-saving tips, spice mix recipes, ideas for feeding toddlers and other picky eaters, and a complete Thanksgiving menu. The Pantry Cookbook is also a fund raising tool! Instead of a standard copyright, the Pantry Cookbook is licensed under a Creative Commons Attribute which allows non-profit organizations to publish, sell, and collect royalties on the book, so long as the profits are used to support programs that address hunger or nutrition issues.
France's leading nutritionist Dr. Jean-Michel Cohen pinpoints why you struggle with weight loss diets and offers a plan for achieving your ideal weight while embracing life's pleasures. Dr. Jean-Michel Cohen, France's most popular dietician, has helped over two million patients worldwide reach their ideal weight and stabilize long term, all while savoring healthy, balanced meals. His progressive three-step weight loss plan includes 325 easy-to-prepare recipes, helpful hints, and practical checklists to get the weight off and keep it off. Strongly opposed to "extreme" diets and the inevitable weight gain that ensues, Dr. Cohen proposes a holistic approach that addresses the physical, psychological, and cultural factors that impact our ability to control our relationship with food. Once we understand our behavior, it's easy and rewarding to see the pounds melt away. His diet proposes food substitutions to adapt recipes to your personal preferences and allows you to indulge in the occasional craving as long as you compensate beforehand and afterwards. With Dr. Cohen's foolproof supermarket tactics and the diet's inherent flexibility, you'll find it easy to continue until you reach your goal weight, losing up to 30 pounds in three months. The simple, delicious, and satisfying menus offer a wide variety of choice, and emphasize the best-practices of the French way of eating, from using fresh produce, to balancing your intake throughout the day, to the pacing of mealtimes. The Parisian Diet is not a flash-in-the pan diet, it's a new approach to food and a way to celebrate life, helping you look and feel your best.
Yes, you can buy world-class wine on a budget. With Parker's Wine Bargains, America's most influential wine critic offers a guide to the world's best wines priced at $25 or less. Robert M. Parker, Jr., earned his international reputation and unprecedented influence as a dedicated consumer advocate -- if a wine isn't worth the money, he says so, regardless of the wine's pedigree. In Parker's Wine Bargains, for the first time he and his Wine Advocate team offer budget-minded wine buyers a handy guide to low-priced wines for both everyday drinking and special occasions. Organized by country, the book lists more than 1,500 quality wine producers, as well as abbreviated tasting notes for more than 3,000 of the best value wines. Chapters include an overview of each country's wine-producing regions, highlight up-and-coming or underappreciated regions, and detail when wines can be consumed. Also featuring a vintage guide and lists such as "the best of the best, Parker's Wine Bargains is an accessible guide from the expert the New York Times deems "the critic who matters most."
Featuring a fresh layout, revised maps, and more detail than ever before, the eagerly anticipated seventh edition of Parker's Wine Buyer's Guide offers collectors and amateurs alike the ultimate resource to the world's best wines. In every way, this edition bears out Parker's stated goal: "To make you a more formidable, more confident wine buyer by providing you with sufficient insider's information to permit the wisest possible choice when you make a wine-buying decision." Understanding that buyers on every level appreciate a good deal, Parker separates overvalued bottles from undervalued, with wine prices instantly shifting according to his evaluations. Indifferent to the wine's pedigree, Parker's eminent 100-point rating system allows for independent, consumer-oriented, inside information. The latest edition of Parker's Wine Buyer's Guide includes expanded information on Spain, Portugal, Germany, Australia, Argentina, and Chile, as well as new sections on Israel and Central Europe. As in his previous editions, Parker provides the reassurance of a simple number rating, predictions for future buying potential, and practical overviews of regions and grapes. Altogether, an indispensable resource from the man the Los Angeles Times calls "the most powerful critic of any kind."
As a young child in Naples, Italy, Sergio Esposito sat at his kitchen table observing the daily ritual of his large, loud family bonding over fresh local dishes and simple country wines. While devouring the richbufalamozzarella, still sopping with milk and salt, and the platters of fresh prosciutto, sliced so thin he could see through it, he absorbed the profound relationship of food, wine, and family in Italian culture. Growing up in Albany, New York, after emigrating there with his family, he always sat next to his uncle Aldo and sipped from his wineglass during their customary hours-long extended family feasts. Thus, from a very early age, Esposito came to associate wine with the warmth of family, the tastes of his mother's cooking--and, above all, memories of his former life in Italy. When he was in his twenties, he headed for New York and undertook a career in wine, beginning a journey that would culminate in his founding of Italian Wine Merchants, now the leading Italian wine source in America. His career offered him the opportunity to make frequent trips back to Italy to find wine for his clients, to learn the traditions of Italian winemaking, and, in so doing, to rediscover the Italian way of life he'd left behind. Passion on the Vineis Esposito's intimate and evocative memoir of his colorful family life in Italy, his abrupt transition to life in America, and of his travels into the heart of Italy--its wine country--and the lives of those who inhabit it. The result is a remarkably engaging and entertaining wine/travel narrative replete with vivid portraits of seductive places--the world-famous cellars of Piedmont, the sweeping estates of Tuscany, the lush fields of Campania, the chilly hills of Friuli, the windy beaches of Le Marche; and of memorable people, diverse and vibrant wine artisans--from a disco-dancing vintner who bases his farming on the rhythm of the moon to an obsessive prince who destroys his vineyards before his death so that his grapes will never be used incorrectly. Esposito's luscious accounts of the wonderful food and wine that are so much a part of Italian life, and his poignant and often hilarious stories of his relationships with his family and Italian friends, makePassion on the Vinean utterly unique and enchanting work about Italy and its eternally seductive lifestyle.
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