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High Spirits: The Legacy Bars of San Francisco
by J. K. DineenCommunity, heritage, architecture—oh yes, and stiff pours: these are the hallmarks of San Francisco's Legacy Bars. High Spirits leads readers on a neighborhood-by-neighborhood pub crawl in search of the city's most remarkable nightspots. Atmospheric photographs accompany descriptions of each bar's colorful history, unique architectural features, idiosyncratic owners, and quirky clientele. As we dip into one barroom after another, we see that these establishments function as unofficial cultural centers, offering kinship and continuity amid an ever-changing city; indeed, all of the bars shown are at least forty years old and sites of significant historic or cultural value as deemed by San Francisco Heritage. Whether we are following in the footsteps of Beat writers in North Beach's Vesuvio Café, tossing peanut shells on the floor of The Homestead in the Mission, or selecting jukebox songs (three for a quarter) at the Silver Crest Donut Shop in Bayview, High Spirits welcomes us as regulars at every spot, showing off the conviviality that makes San Francisco one of the great saloon towns.
High Steaks
by Eleanor BoyleEach year the average North American ingests well over two hundred pounds of animal protein. Meanwhile the global appetite for meat has increased dramatically. But feeding our meat addiction comes at tremendous cost. Maintaining our current level of consumption is ecologically impossible in the longterm and undermines our personal health and community well-being.High Steaks documents the disastrous consequences of modern large-scale industrial meat production and excessive consumption, including:*The loss of vast tracts of arable land and fresh water to intensive livestock production*Increased pollution, loss of biodiversity, deforestation, and accelerating climate change*The environmental and health impacts of too much animal fat, and of antibiotics and other chemicals in our food.Timely and compelling, this powerful book offers a modest, commonsense approach to a serious problem, suggesting strategies for all of us to cut back on our consumption of animal products and ensure that the meat we do consume is produced in a sustainable, ecologically responsible manner. At the same time, High Steaks describes progressive food policy shifts that will discourage factory farming and encourage people to eat in ways that support ecosystems and personal health.Eleanor Boyle has been teaching and writing for twenty-five years, with a focus on food systems and their social, environmental, and health consequences. As well as working with organizations aiming for better food policy, she holds an MSc in food policy and is an instructor at the Centre for Sustainability at the University of British Columbia.
High Tea: Gracious Cannabis Tea-Time Recipes for Every Occasion
by Sandra HinchliffeWith High Tea, author Sandra Hinchliffe writes a totally new chapter in tea culture and the culinary art of cannabis cuisine. Teas, tisanes, broths, and bhangs are all exquisite ways to infuse marijuana for medicine or pleasure. With more than seventy-five recipes using a fascinating array of the finest teas, herbs, and ingredients, High Tea will show you how to create sensational flavors, select moods, and serve all of the good vibrations the cannabis plant has to offer: • Learn the methods of serving moderate doses of cannabinoids like THC with a fast onset to ensure a therapeutic and enjoyable experience for both the cannabis novice and the experienced connoisseur. • Discover the magic of the terpene entourage for cannabis tea, tisane, and broth: Turn on, taste it, drop in, and welcome back the fragrance, flavor, and vibes that you’ve been missing. • Delight your guests with creamy bhangs and cannabis chai—perfect for a holiday celebration or any occasion. Everyone will enjoy the savory and sweet bites from Sandra’s sensitivity kitchen to quell the munchies. In addition, High Tea also includes a selection of simple, fresh, and elegant fare to pair with your tea-time, anytime!
A High Tide Murder (A Cannabis Café Mystery #2)
by Emily GeorgeThe newest installment in the Cannabis Café cozy mystery series featuring twenty-eight-year-old, classically trained pastry chef Chloe Barnes—sure to appeal to millennial readers as well as lovers of classic cozy mysteries! What a long, strange trip it&’s been for Chloe. After her dream of becoming a Parisian pastry chef—and a wife—crashed and burned, she returned home to the seaside town of Azalea Bay, California and opened a cannabis café. Despite some residents&’ misgivings about how such a business may affect the community&’s reputation, Baked by Chloe has become a popular destination for tourists and locals alike. Nothing mellows out people like sweet edibles and frothy drinks with a dash of CBD. But when it comes to surfers, the only high they want to ride is on a wave. The annual summer Azalea Bay Pro Challenger Surf Competition is underway, and fan favorite Aaron Gill is treading water. Plagued by professional and personal pressures, he finds himself no longer a top contender, and everyone is saddened when he takes his own life. But his best friend Ethan Wilson knows that despite Aaron&’s difficulties, suicide was not on his mind, and he begs Chloe to investigate. Against her better judgment, Chloe dives in and discovers Aaron was surrounded by people motivated enough to help him wipe out—permanently . . . [Cannabis and CBD-infused Recipes Included (always consume responsibly)!] Praise for A Half-Baked Murder&“This fun and fact-filled thematic entry into the cozy mystery genre has it all: a twisty murder investigation, a charming small town, a potential romance with the single guy next door, and recipes. . . Highly recommended.&” —Library Journal, Starred Review&“[A] richly drawn mystery. . .George has laid the foundation for a series that feels fresh, young, and full of surprises.&” —First Clue, Starred Review
High Times: The Official Cannabis Cookbook
by Insight EditionsWake and bake with the official cannabis baking cookbook from High Times, the world&’s foremost magazine written by experts on all things related to weed, edibles, and beyond.Bake and learn how to get baked with High Times: The Official Cannabis Baking Cookbook! Create delicious CBD and THC-infused treats with this easy-to-follow cookbook that is sure to satisfy your cravings. Featuring more than 60 recipes inspired by High Times Magazine, this cookbook takes readers on an edible journey to bliss and relaxation. This baking book also includes plenty of tips and tricks for non-infused recipes that every baker can use if they are searching for a sugar high. With beautiful full-color photography, High Times: The Official Cannabis Baking Cookbook is a must-have for everyone, for those who like to partake. 60+ RECIPES: Enjoy more than 60 recipes for infused and non-infused baked goods that are sure to feed your munchies BAKING MADE EASY: High or not, home cooks of all skill levels can create high-quality baked goods with these easy-to-follow instructions and simple techniques INSPIRING IMAGES: Beautiful photos offer inspiration and ideas for serving at your next pothead potluck or late-night munchie session INCLUSIVE RECIPES: Also includes a helpful nutrition guide and suggestions for alternate ingredients, so those with dietary restrictions can also enjoy DECORATING TIPS: Includes decorating tips to create works of art that will make you second guess your munchies
The Higher Taste: A Guide to Gourmet Vegetarian Cooking and a Karma-Free Diet
by The Editors at the Bhaktivedanta Book TrustVegetarian recipes as well as the health and economic advantages, and ethical and spiritual considerations, of this all-natural approach to diet and nutrition.
Highs & Lows of Type 1 Diabetes: The Ultimate Guide for Teens and Young Adults
by Patrick McAllister Stuart AValuable tips, tricks, and advice from a veteran young adult with Type 1 diabetes. Type 1 diabetes (T1D) can be a daunting diagnosis, especially for a young kid or a teen. Patrick McAllister knows. Diagnosed with T1D at age twelve, McAllister’s life changed forever, and he faced an uncertain future of insulin shots, diet regulations, and high school. If only I had a roadmap, he thought. So, years after he learned things the hard way, he decided to write one.Whether it is managing mood swings, hormones, or blood sugar levels, Highs & Lows of Type 1 Diabetes is the ultimate teenager’s and young adult’s handbook for surviving, thriving, and flourishing with T1D during one of the most terrifying, yet exciting, phases of your life. Many think of T1D as a scary disease that is sporadic and uncontrollable, but after eight years of dealing with the literal and figurative highs and lows of T1D, McAllister has learned that it is more a lifestyle change. These pages detail a framework for every situation you could possibly imagine involving T1D, from coming home from the hospital after your diagnosis to preparing to leave your nest for freshman year at college. Learn how to:Count carbohydrates, pump insulin like a pro, and correct irregular blood sugar levelsTell your friends, get good grades, and survive schoolPlay sports with the right game-planNavigate sex, drugs, and rock ‘n’ rollAnd more!Type 1 diabetes stinks, but you don’t have to go through it blind and alone! Some have learned it the hard way, but Highs & Lows of Type 1 Diabetes will ensure that you will take control of your T1D diagnosis, conquer your adolescent years, and live a healthy and fulfilling life.
Hijacked
by David A. KesslerMost people believe that it's natural to gain a lot of weight as we get older. But this is not true. Kessler knows it's not true because until about 30 years ago, we did not have a weight problem in North America. In fact, throughout history, the human body weight stayed pretty much the same. People ate the amount of food they needed and no more. Then, in the 1980s, something changed. North Americans started gaining a lot of weight. What happened in such a short time to add so many millions of pounds to so many millions of people? Something had changed in North America, but it wasn't us. It was our food. These processed foods - loaded with sugar, fat, and salt - make it almost impossible for some people to stop eating. Many years ago, the food industry managed to figure out that they could sell more food if it had a lot of sugar, fat, and salt in it. Good food should make you feel full and satisfied. But foods that are high in sugar, fat, and salt have the opposite effect on many people. Instead of easing our hunger, these foods make us want to eat more. Even when we're full, even when we're not hungry, we feel the need to eat. Hijacked helps us understand what it is that we're eating and helps us train our brains to know when to stop eating and to stop craving food.
Hijos gordos
by Martha Alicia ChávezHijos gordos expone la problemática infantil en la alimentación y la obesidad (que en este país es el número uno) y, en su estilo, retoma casos que analiza a lo largo del libro. El libro que quitará la venda a las familias que no aceptan el problema de la obesidad infantil. ¿Por qué un libro sobre hijos gordos? Las estadísticas nos dan la respuesta: al margen de que México ocupe el primer lugar en obesidad infantil, en realidad el sobrepeso es ya una enfermedad globalizada. En la vida real se les llama "gordas" y no "obesas" a las personas con sobrepeso, y este término carga un sentido emocional particular, que la autora examinará a lo largo de este libro con absoluto respeto. A través de las historias de cuatro personas que fueron hijos gordos y que con generosidad compartieron sus experiencias, la autora de Tu hijo, tu espejo identifica la situación de cada sujeto y la estudia a fondo con su particular estilo, para ofreceruna atinada perspectiva sobre sus causas y sus posibles soluciones, y dejar claro que la problemática entraña dificultades sociales, familiares y personales. Como excelente complemento a su presentación, en el anexo "Hijos gordos. Un enfoque nutricional" la experimentada nutrióloga Margarita Chávez Martínez analiza cómo combatir la obesidad infantil cumpliendo a la vez con los requerimientos nutricionales indispensables para el ser humano.
Hijos gordos
by Martha Alicia Chavez¿Por qué un libro sobre hijos gordos? Las estadísticas nos indican que la obesidad infantil, en realidad el sobrepeso, es una enfermedad globalizada. En la vida real se les llama "gordas" y no "obesas" a las personas con sobrepeso, y este término carga un sentido emocional particular, que la autora examina a lo largo de este libro con absoluto respeto. A través de experiencias e historias que compartieron cuatro personas que fueron hijos gordos, la autora identifica la situación de cada sujeto y la estudia a fondo con su particular estilo, para ofrecer una atinada perspectiva sobre sus causas y sus posibles soluciones, y dejar claro que la problemática entraña dificultadas sociales, familiares y personales. El libro incluye además el anexo Hijos gordos: un enfoque nutricional donde la nutricionista Margarita Chávez Martinez analiza como combatir la obesidad infantil cumpliendo a la vez con los requerimientos nutricionales indispensables para el ser humano.
The Hills of Chianti
by Piero Antinori Natalie DanfordThe head of Italy's "first family" of winemaking reflects on the Antinoris' six-hundred-year legacy and a life of good food and drink in the hills of Tuscany. If you know wine, you know the name Antinori. Since 1385, this noble Florentine family has produced some of Italy's finest wines. The Hills of Chianti tells the story of the Antinoris and the Tuscany they call home, through seven iconic bottles that define their legacy. From the Tignanello that ushered in the era of Super Tuscans to limited-edition vintages, these wines embody a way of life and will excite oenophile readers and lovers of Italy alike. In this family memoir Piero Antinori reveals the passion, tradition, and love of craft that have driven twenty-seven generations of vintners: from the first ancestor who signed up to the winemakers guild in the fourteenth century to Antinori's own three daughters, poised to carry this most celebrated family of artisans into the future. But The Hills of Chianti is about much more than wine. At its heart the Antinori story is about "Tuscan-ness": a connection to the land, an appreciation for good food and drink, and the quintessentially Italian love of hospitality that make this one of the world's most inspiring and memorable destinations.
The Hilton Head Over-35 Diet
by Peter M. MillerFrom the bestselling author of The Hilton Head Metabolism Diet comes the only complete diet system that addresses the special problems of age-related weight gain and helps everyone over 35 beat the "fat trap" for good.
The Hip Chick's Guide to Macrobiotics
by Jessica PorterA modern girl's guide to the secrets of eating for health, beauty, and peace of mind. "Part Joan Rivers, part Mahatma Gandhi, Jessica Porter makes macrobiotics meaningful, hilarious, and totally life-changing." Simon Doonan, creative director, Barneys New York and author of Wacky Chicks Heralded by New York magazine as one of the city's most popular diets, macrobiotics has become the latest trend in dieting, thanks to high-profile supporters like Madonna and Gwyneth Paltrow. Speaking to the generation of young women looking to extend their healthy lifestyles beyond yoga and Pilates, macrobiotic chef and instructor Jessica Porter offers fresh, contemporary, and accessible insight into one of the world's most popular diets that is based on century's old principles. She explains that through the right balance of food, women can find balance in every aspect of their lives--improved health, weight loss, or fulfilling relationships. The effects of eating a macrobiotic diet can extend beyond basic health to weight loss, beauty, better sex, and peace of mind. Cooking tips and recipes are combined with Jessica's no-nonsense philosophy and witty anecdotes to create a lifestyle book that will inspire women to hit the kitchen with an understanding of how to strengthen their mind and body through food.
The Hip Girl's Guide to the Kitchen: A Hit-the-Ground Running Approach to Stocking Up and Cooking Delicious, Nutritious, and Affordable Meals
by Kate PayneThe author of The Hip Girl's Guide to Homemaking shows you how to love your kitchen and learn to make creative, delicious food without breaking your budget.You can become a confident cook—even if the drawer with the take-out menus is the only part of your kitchen you currently use! Kate Payne shows you how to master basic cooking techniques—boiling, baking, and sautéing—and simplifies the process of fancy ones, like jamming and preserving, dehydrating, braising, roasting, infusing, and pickling. With this straightforward and fun guide, you can stock up your kitchen with the ingredients, tools, and appliances you'll actually use. You'll also learn how to decode recipes and alter them to make them gluten-free, dairy-free, or vegan. The Hip Girl's Guide to the Kitchen includes advice and instructions on how to make both classic meals and foods that are typically bought, such as yogurt; ice cream; flavored salt; oil and vinegar infusions; kimchi; aioli; jam; granola; bread; and fruit leather—even liqueurs, iced teas, and vegetable juices. With fun line drawings, sidebars full of tips and tricks, and lists of resources, Kate Payne sets you up for success and shows you how to unlock your inner kitchen prowess.
Hip Kosher: 175 Easy-to-Prepare Recipes for Today's Kosher Cooks
by Ronnie FeinKosher cuisine is a culinary niche that is rapidly becoming mainstream, as many home cooks outside the Jewish community, seeking more healthful and humane fare, are embracing kosher foods and Jewish dietary laws. Now,Hip Kosherprovides detailed, practical resources for finding kosher items in your local stores and more than 175 recipes for every meal and occasion, showcasing contemporary American dishes rather than traditional Eastern European or Sephardic fare. Accessible, easy-to-prepare, and versatile, the recipes are perfect for busy people who don’t have hours to spend in the kitchen. Many recipes include menu suggestions, while sidebars note recipe variations, updates on classics, and helpful prep hints about ingredients and tools. Fein also describes Jewish dietary laws (andhalal, permitted Muslim foods) and provides comprehensive sources.
Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
by Jonathan KauffmanAn enlightening narrative history—an entertaining fusion of Tom Wolfe and Michael Pollan—that traces the colorful origins of once unconventional foods and the diverse fringe movements, charismatic gurus, and counterculture elements that brought them to the mainstream and created a distinctly American cuisine.Food writer Jonathan Kauffman journeys back more than half a century—to the 1960s and 1970s—to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon’s America and turned to a more idealistic and wholesome communal way of life and food.From the mystical rock-and-roll cult known as the Source Family and its legendary vegetarian restaurant in Hollywood to the Diggers’ brown bread in the Summer of Love to the rise of the co-op and the origins of the organic food craze, Kauffman reveals how today’s quotidian whole-foods staples—including sprouts, tofu, yogurt, brown rice, and whole-grain bread—were introduced and eventually became part of our diets. From coast to coast, through Oregon, Texas, Tennessee, Minnesota, Michigan, Massachusetts, and Vermont, Kauffman tracks hippie food’s journey from niche oddity to a cuisine that hit every corner of this country.A slick mix of gonzo playfulness, evocative detail, skillful pacing, and elegant writing, Hippie Food is a lively, engaging, and informative read that deepens our understanding of our culture and our lives today.
The Hippy Gourmet's Quick and Simple Cookbook for Healthy Eating
by Bruce Brennan James Ehrlich Elizabeth Butler-WitterCooking the Hippy Way: It's as Simple as Following Your PleasureBruce Brennan, the host of the hit PBS show The Hippy Gourmet, travels the globe sampling local, healthy cuisines. The show is a global sensation, airing across the U.S. and in-flight international airlines such as Lufthansa and Swiss Air. Now in a cookbook packed with over 150 recipes, Bruce shows how you can make these easy, delicious dishes using freshly-grown ingredients, in your own home. His vegan, vegetarian, and pescatarian meals will transform your eating experience--and change the world for the better, one meal at a time. Don't miss:AMAZING BREAKFASTS--Enjoy Blueberry Pecan Pancakes that will make you flip!SIMPLE SOUPS--When it's too hot to turn on the stove, taste Cold Cucumber Soup and spend the rest of the day skinny dipping.GLORIOUS BEANS--Try Brazilian-Style Black Beans that'll make you tango.SOLAR PIZZA--Prepare everyone's favorite meal and if the mood strikes, bake it in your homemade solar oven. (It really works!)SHARE THE LOVE DESSERTS--Make Mocha Mousse, a dark and powerful end to your meal that tastes as soft and light as a cloud....PLUS SALADS, SANDWICHES, SIDE DISHES, AND MORE!
Hiroko's American Kitchen: Cooking with Japanese Flavors
by Hiroko Shimbo“A good East-meets-West love story . . . a champion of Japanese cooking stateside marries her native cuisine with American ingredients.” —Tasting TableYou love Japanese food. You enjoy it at restaurants whenever you can. But what you really want to do is to prepare it in your own kitchen. That’s easy using Hiroko Shimbo’s classic books, The Japanese Kitchen and The Sushi Experience. But wait: Can you find the ingredients? Can you take the time to prepare it? Your friends, family, significant other—will they relish these “foreign” dishes the way you do?Hiroko’s American Kitchen provides answers to all of those questions. Here there are 125 new recipes that highlight the best of Japanese cuisine, but in new, simpler ways. The recipes are organized in chapters, each using one of two stocks or four sauces. By preparing and storing these easily made items, with a minimum of time and fuss you can enjoy a wide variety of delicious dishes every day. These are recipes that use the ingredients that you have or can easily purchase, and are prepared and served in dishes that are familiar to American tastes and dining habits. In other words, delicious, healthful Japanese dishes designed for the American kitchen and the American diner. The recipes include Corn and Ginger Rice with Shoyu and Butter, Quick Gingered Pork Burger, Chunky Potato and Leek Soup with Miso, Avocado and Yellowfin Tuna Salad, and Curried Miso Peanuts. This is not fusion or confusion cooking, but a respectful extension of traditional Japanese cooking to bring to your table.
Hiromi's Hands
by Lynne BaraschHiromi's Hands is the true story of a young girl's determination to follow her dream, and a tribute to the loving family who supported her. Readers will cheer for Hiromi's success, and maybe decide to taste some sushi, too!
Hispanics of Roosevelt County, New Mexico: A History (American Heritage)
by Agapito TrujilloIn 1942, several Hispanic families left drought-devastated Encino and headed for the small, peanut-farming town of Portales in Roosevelt County, New Mexico. Among them was the Trujillo family, including five-year-old Agapito, who later became the county's first Hispanic law enforcement officer. The new arrivals did not feel welcome in Portales, which was almost entirely Anglo and a rumored "sundown" town. However, determined to put down roots and take advantage of economic opportunities, they eventually thrived. Agapito Trujillo tells the story of his family's migration to Roosevelt County alongside the struggles and triumphs of the Hispanic community with candor, grace and an obvious love for his heritage and neighbors.
Histaminintoleranz für Dummies (Für Dummies)
by Matthias RobertLeiden auch Sie unter Histaminintoleranz oder vermuten Sie es zumindest? Sind Sie durch die Symptome dazu gezwungen sich einzuschränken? Keine Sorge, in diesem Buch erfahren Sie alles, was Sie über Histaminintoleranz wissen sollten. Der Autor hilft Ihnen die Krankheit zu verstehen und erklärt, was die Histaminausschüttung alles beeinflussen kann. Sie erfahren welche Symptome möglich sind, wie Sie zu einer sicheren Diagnose gelangen und wie es danach weiter geht. Auch andere Mastzellerkrankungen wie Allergien, Kreuzreaktionen und das Mastzellaktivierungssyndrom MCAS kommen nicht zu kurz. So finden Sie endlich zurück zur gewohnten Lebensqualität.
Histoire du végétarisme et du véganisme: Court, concis et facile à digérer...
by Daniel HagenBrève histoire du végétarisme et du véganisme. L'élevage commercial et industrialisé est l'une des principales causes du changement climatique. Notre rapport à la consommation de viande est devenu complètement incontrôlable. La viande en tant qu'aliment est devenue un produit de dumping dans notre soi-disant Premier Monde. La production moderne de viande est au respect de la nourriture et des êtres vivants ce que l’insulte est à un salut. Heureusement, une réflexion est en train de naître, lentement mais sûrement. De plus en plus de gens se nourrissent de plantes, de fruits, de noix, de légumineuses et de nombreux autres délices que nous offre la flore de notre terre. Le régime végan ou végétalien (ou au moins la réduction drastique de sa consommation de viande et de poisson) est plus à la mode que jamais ... et en passe de devenir la norme. Ce sont surtout les jeunes générations d'aujourd'hui qui prennent lentement conscience qu'un régime à base de plantes est la méthode la plus simple, la plus saine, la plus logique et la plus efficace ainsi que le moyen le plus rapide de faire quelque chose pour protéger l'environnement. Pour le bien-être animal. Pour sa propre santé. Pour une répartition équitable de la nourriture dans le monde. Mais quiconque pense que le végétarisme et le véganisme font partie des tendances nutritionnelles modernes se trompe ...
Historia de la gastronomía
by Néstor LujánBellísimo reflejo de una pasión desbordante por la comida, esta obra resulta en el recorrido definitivo por la historia de la gastronomía. Lúcida síntesis del desarrollo de nuestras civilizaciones, Historia de la gastronomía es la crónica del arte de comer en Occidente, de la mano del que fue un escritor gastronómico de referencia. Más de dos décadas tras la muerte de Néstor Luján, esta reedición se propone reavivar su pasión e infinita curiosidad por la gastronomía. Cada capítulo sienta al lector en las mesas más importantes de la historia, desde los suntuosos banquetes griegos hasta los refinados restaurantes parisinos, pasando por los festines de Constantino en los bellos jardines bizantinos, sin olvidar la austeridad de los comedores de la clase media en depresión. Un clásico que era necesario recuperar, y que no solo habla de la historia de la gastronomía; habla de la historia de la humanidad. Sobre Luján se ha dicho...«Cada artículo de Luján era un baño de sensualidad. [...] Luján es arrebatado y sanguíneo, se enciende por nada: cuando describe el cocido de tres vuelcos (caldo, verduras y carnes), te deja anonadado por la sapiencia y la capacidad comparativa de cocidos y sopas de todo el mundo. [...] Los libros de gastronomía de Néstor Luján son parte de la historia del país.»Julià Guillamon, La Vanguardia «Cosmopolita, de vasta cultura, gran conversador, amigo extraordinario de sus amigos, Néstor Luján encarna la figura perfecta del humanista.»El País «La gastronomía que difundía Luján era, sobre todo, viajera: con él se descubrían los caldos fríos de Rusia, la sopa de tortuga inglesa, el minestrone al pesto, el hochepot a la gantoise y la tempura [...], entre otras delicias que ya no sirven en los restaurantes.»Javier Blánquez, El Mundo «Luján puso la primera piedra de la crítica gastronómica en 1969 cuando Juan Perucho le publica en Táber Las recetas de Pickwick.»Sergi Doria, ABC
Historic Austin Restaurants: Capital Cuisine through the Generations (American Palate)
by Melanie HauptAustin has staked its claim as the seat of innovative culinary movements, and its food culture mirrors the transformations taking place across the city. The evolution of the east side is reflected in joints like Franklin Barbecue, while landmarks like Scholz Garten, the oldest restaurant in the capital, testify to the contributions of the town's college presence and a healthy German influence. Joe's Bakery isn't just one of the town's most beloved Tex-Mex spots; it's the place where the real wheeling and dealing in Texas politics happens. Food writer Melanie Haupt samples Austin's iconic restaurants and the rich heritage that produced them.
Historic Cookery: Authentic New Mexican Food
by Fabiola Cabeza de Baca GilbertThe classic collection of heirloom recipes featuring more than one hundred authentic dishes from New Mexico. Traditional New Mexican cuisine isn&’t the same as Mexican or Tex-Mex—instead, it&’s a unique fusion of various Native American, Mexican, Spanish, European, and even North American cowboy chuckwagon foods and cooking techniques. The more than one hundred authentic New Mexican dishes in Historic Cookery take you back to the old ways of preparing food, slow-cooked with flavor and just the right finishing touch. The chile sauces and meat, poultry, fish, cheese, egg, salad, soup, bread, sandwich, dessert, pastry, beverage, and other recipes will have you cooking just like your abuela. The first known published cookbook to focus on the distinctive dishes of this Southwestern state, Historic Cookery was written by Fabiola Cabeza de Baca Gilbert—a multilingual nutritionist who is also noted for inventing the U-shaped fried taco shell.