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Featuring the work of some of the most established scholars in the food studies field, this volume looks at the connections between food, culture, and commerce. The essays in the collection pick at what we eat for all its ideological and political implications, such as Foodscapes in Los Angeles, the politics of the California avocado, or the cultural subtext of baby food.
Once a year, the world's finest and most beloved chefs (and the foodies who love them) converge on Miami's South Beach for a long weekend of sand, sun, music, and truly extraordinary cuisine. Now, in celebration of the festival's tenth year, the Food Network South Beach Wine & Food Festival Cookbook brings the glamour and the flavors of the festival to the home kitchen.Festival founder and director Lee Brian Schrager takes readers on an unparalleled all-access tour of this event, with movers and shakers of the food world and an all-star cast of chefs, including Guy Fieri, Bobby Flay, Rachael Ray, Tom Colicchio, Thomas Keller, Alice Waters, and Paula Deen. Interviews and insider stories take readers into the tents, private parties, and the very best events--such as Rachael's Burger Bash, the BubbleQ (champagne and barbecue!), and the Grand Tasting Village on the beach.Of course, in the book as at the festival, it's the amazing food that takes center stage. The tastes and smells of SoBe come alive in 100 tantalizing recipes for Drinks, Starters and Small Plates, Barbecue, Burgers, Comfort and Casual Food, Main Courses, and Desserts, including: · Rachael Ray's Cubano Burger with Mango-Black Bean Salsa · Martha Stewart's Lobster Roll · Guy Fieri's All-Star Sausage Steak Sandwich with Guid's Pickled Hot Veggies· Alice Waters's Grapefruit and Avocado Salad · Jamie Oliver's Roasted Carrots and Beets with the Juiciest Pork Chops· Paula Deen's Double Chocolate Gooey Butter Cake · Tom Colicchio's Caramelized Tomato Tarts · Rick Bayless's Brava Steak with Lazy Salsa · Spike Mendelsohn's Toasted Marshmallow Shake · Nigella Lawson's Caramel Croissant Pudding With a foreword by Anthony Bourdain and peppered with anecdotes and gorgeous photography of South Beach, the Food Network South Beach Wine & Food Festival Cookbook will transport readers to this exciting celebration Emeril has dubbed "Spring Break for chefs." From the Hardcover edition.
An all-access pass for fans of television's most challenging food fight . . . and the Food Network stars it has created For seven delicious seasons, Food Network Star finalists have endured weeks of grueling and complex cooking challenges to compete for the biggest prize in television: their own Food Network show. Each finalist is put to the test to determine his or her culinary competence and on-screen star potential, and the stakes are high. The last finalist standing is launched into food and television celebrity. Now, for the first time ever, go behind the scenes with the finalists as they compete to win a life-changing spot on Food Network. From the drama of the challenges to the delicious winning recipes, Food Network Star: The Official Insider's Guide to America's Hottest Food Show showcases hundreds of photos and stories from the finalists and celebrity judges, including the selection committee: Susie Fogelson Giada De Laurentiis Bob Tuschman and Food Network personalities: Alton Brown Cat Cora Paula Deen Duff Goldman Robert Irvine Rachael Ray Michael Symon Ina Garten Tyler Florence The Neelys Plus recipes and stories from Season Seven You've watched them compete to earn their spot in Food Network's lineup-now you can cook the star's recipes in your own kitchen. Dan Smith and Steve McDonagh's Lobster Potpie Guy Fieri's Jackass Rolls Amy Finley's Eggs en Cocotte Aaron McCargo Jr.'s Stuffed Pork Chops Melissa d'Arabian's Flexible Four-Step Chicken for Family and Company Aarti Sequeira's Ground Lamb Kofta Kebabs with Pomegranate Glaze
Motivate your students to develop healthy eating and fitness habits withGlencoeFood, Nutrition, & Wellness! Authored by a prominent member of theAmerican Dietetic Association Based on the latest in nutrition science and research Writtten in accessible style with many activities to provide applications, practice, and involvement Offers recipes for both All-American favorites and International dishes Focuses on nutrition basics, food prep, and kitchen basics (including a strong focus on safety and sanitation) Illustrates food prep process step-by-step inhow-to features Supports project-based learning with unit-long, hands-on applications Provides point-of-use academic integration (math, science, and English language arts) to help teachers meet Perkins mandates
The Food of a Younger Land: A Portrait of American Food--Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation's Food Was Seasonal, Regional, and Traditionalby Mark Kurlansky
Award-winning New York Times-bestselling author Mark Kurlansky takes us back to the food and eating habits of a younger America: Before the national highway system brought the country closer together; before chain restaurants imposed uniformity and low quality; and before the Frigidaire meant frozen food in mass quantities, the nation's food was seasonal, regional, and traditional. It helped form the distinct character, attitudes, and customs of those who ate it.<P> In the 1930s, with the country gripped by the Great Depression and millions of Americans struggling to get by, FDR created the Federal Writers' Project under the New Deal as a make-work program for artists and authors. A number of writers, including Zora Neale Hurston, Eudora Welty, and Nelson Algren, were dispatched all across America to chronicle the eating habits, traditions, and struggles of local people. The project, called "America Eats," was abandoned in the early 1940s because of the World War and never completed.<P> The Food of a Younger Land unearths this forgotten literary and historical treasure and brings it to exuberant life. Mark Kurlansky's brilliant book captures these remarkable stories, and combined with authentic recipes, anecdotes, photos, and his own musings and analysis, evokes a bygone era when Americans had never heard of fast food and the grocery superstore was a thing of the future. Kurlansky serves as a guide to this hearty and poignant look at the country's roots.<P> From New York automats to Georgia Coca-Cola parties, from Arkansas possum-eating clubs to Puget Sound salmon feasts, from Choctaw funerals to South Carolina barbecues, the WPA writers found Americans in their regional niches and eating an enormous diversity of meals.
Burma, or Myanmar as it is now officially known is a land of golden pagodas, mighty rivers and generous deltas. While the beauty of its countryside has longbeen famous,Burma's cuisine has been something of a secret, up until now. This unique volume of over 60 recipes collected from all over the country, reveals the treasures of Burmese cooking. Discover a cuisine that is unique yet acknowledges the culinary traditions of it's great neighbors: China and India.Among the exciting dishes you can create at home are the national favorite, Rice Noodles in Fish Soup, the tangy Kaffir Lime Salad, or hearty Pork Balls Cooked in Sweet Soya Bean Sauce. Stunning photography coupled with detailed information on ingredients, as well as fascinating insights into the culture of this enigmatic land, makeThe Food of Burma the perfect companion for your adventure into Burmese cuisine
The Food of Campanile skillfully blends sophistication and simplicity, making the recipes not only mouth-watering but entirely approachable for the home cook.
This collection offers the island's best recipes, both traditional and the new, from Jamaica's hottest chefs and restaurants, including Norma Shirley of Norma at the Wharfhouse, Everett Wilkerson of the Sans Souci Lido and James Palmer at Strawberry Hill, to name only a few. Over 60 full-color photographs, all shot on location, illustrate this beautiful collection. Lively essays by food writers John DeMers and Norma Benghiat on the island's culture and history, explanations of special ingredients and easy-to-follow recipes make this the most complete guide to Jamaican food.
This unique volume of over 60 recipes, created by the celebrated chefs of the Sorabol Restaurant in the Shilla Hotel, Seoul, reveals the treasures of Korean cooking. Discover the all-time favorites-Beef Bulgogi, Steamed Chicken with Ginseng, and Stuffed Cucumber Kimchi-as well as other delicious and easy-to-prepare dishes such as Gujeolpan (nine-sectioned royal platter), Shinseolo (vegetables, fish, nuts, vegetables-boiled at the table), Bibimbap (steamed rice with vegetables and red chili bean paste), and Korean Festive Cakes.Stunning location photography, detailed information on ingredients, and insights into the culture of this fascinating country make this book the perfect companion for your adventure into Korean cuisine.
The Food of London explores the ethnic influences in multicultural London and discovers the stars behind the 'new London cuisin'. This unique volume of over 60 recipes reveals the treasures of London-style cooking.<P><P> Discover the all-time favorite, Cod & Chips, as well as other delicious and easy to prepare dishes such as Smoked Haddock Tart, Roast Red Leg of Partridge, Pears with Stilton and Walnut Dressing, Port Wine Jelly, Coronation Chicken with Fruity Rice, Baked Lemon Sole, and Sherry Trifle.In addition to the many recipes in this cookbook there is also a vast amount of information on the culinary history of London. Feasts, festivals, and celebrations are also showcased in this book as well as restaurants in London.Stunning location photography, coupled with detailed information on ingredients, as well as fascinating insights into the culture of this much loved city, make The Food of London the perfect companion for your adventure into the cuisine of this great city.
The best of Miami's bright and sassy new brand of cooking is presented here by Caroline Stuart, co-founder and vice president of the James Beard Foundation. Included are recipes from award-winning Miami-area chefs complemented by the author's own homestyle favorites.Miami, the colorful metropolis that borders the Atlantic and the Caribbean, is famous for its neon and pastel Art Deco hotels on South Beach, its vibrant art scene and its rich Latino-Caribbean influences. But most of all, with its proximity to the sea and the access to an astonishing array of cross-cultural cuisines, Miami is probably best known for its food. Here, fusion is the password: traditional cooking techniques combine with a variety of local ingredients such as stone crabs, zesty citrus, and freshly caught fish. The Food of Miamipresents the authentic flavors of South Florida and the Keys as never before, in over seventy recipes accompanied by brilliant full color images.An extensive introduction by well-known local writers describes the culture and history from which such traditional recipes as key lime pie, conch fritters and mojo came to be. Handy cooking tips and a glossary of unusual Miami ingredients make the preparation of these delightful dishes simple and easy.
Paula Wolfert's name is synonymous with revealing the riches of authentic Mediterranean cooking, especially the cuisine of Morocco. In The Food of Morocco, she brings to bear more than forty years of experience of, love of, and original research on the traditional foodways of that country. The result is the definitive book on Moroccan cuisine, from tender Berber skillet bread to spiced harira (the classic soup made with lentils and chickpeas), from chicken with tangy preserved lemon and olives to steamed sweet and savory breast of lamb stuffed with couscous and dates. The recipes are clear and inviting and infused with the author's unparalleled knowledge of this delicious food. Essays illuminate the essential elements of Moroccan flavor and emphasize the accessibility of once hard-to-find ingredients such as saffron, argan oil, and Moroccan cumin seed. Lavishly photographed in full color, The Food of Morocco not only showcases Wolfert's tantalizing recipes but also evokes Morocco in all its timeless splendor and mystery: its markets with their lush produce, its dazzling textiles and intricate mosaic tiles, its communal ovens and ancient souks, and of course its people, from Marrakech to Tangier. A labor of love four decades in the making, The Food of Morocco is a once-in-a-lifetime book of uncommon scope and authenticity, an essential work for every serious cook, anyone interested in Moroccan cuisine, and discerning armchair travelers alike.
Moroccan cuisine is a mix of spices, aromatic tagines, and warm, buttery couscous. This unique volume of over 50 authentic recipes reveals the treasures of regional Moroccan cooking. Discover all-time favorites like couscous, caraway soup, b'stilla (pigeon pie), slow-cooked lamb stews, and mechoui (spit-roasted lamb), as well as spicy salads, flat breads, sublime desserts, and, of course, mint tea, the national drink. Stunning location photography and a fascinating introduction to the culture of this fabled kingdom make The Food of Morocco the perfect companion for your adventure into Moroccan cuisine.
A collection of recipes from friends and family of Judith Shepard.
New Orleans, the sultry city at the mouth fo the great Mississippi River, is known for its charming architecture, cool jazz, and riotous Mardi Gras celebration. But most of all, it is revered for its food. In sumptuous color images and over seventy recipes, The Food of New Orleans presents the authentic flavors of Cajun and Creole cuisine. Separated into three parts, 'Food in New Orleans,' 'Cooking in New Orleans,' and 'The Recipes,' this lovely book provides more than just recipes-it is also an insightful and spirited look at the food culture of this iconic American city. Lively essays by native New Orleans writers describe the culture and history from which traditional recipes like Jambalaya, Creole Gumbo and Beignets came to be. And the best recipes from popular restaurants like Andrea's, K-Paul's Louisiana Kitchen and The Sazerac, reveal the cuisine's new directions. This cookbook, edited and recipe tested by New Orleans food writer John DeMers will allow you to savor the rich flavors of the Big Easy in your own home. Recipes include: Pain Perdu Oysters Rockefeller Seafood Gumbo Crawfish Etouffee Muffuletta Bread Pudding with Whiskey Sauce
These beautiful books offer complete information on ingredients, utensils, and cooking techniques. Each volume presents the best authentic recipes and detailed explorations of the cultural context in which dishes are created and enjoyed. Each title contains 70 to 90 beautiful full-color photographs and a range of mouth-watering recipes by some of the area's best chefs. Copyright © Libri GmbH. All rights reserved.
In The Food of Spain, Claudia Roden, the James Beard award-winning author of the classics A Book of Middle Eastern Food and The Book of Jewish Food, and one of our foremost authorities on Mediterranean, North African, and Italian cooking, brings her incomparable authenticity, vision, and immense knowledge to bear in this cookbook on the cuisines of Spain. New York Times bestselling cookbook author Claudia Roden believes that through food a cook can reconstruct an entire world. And in her classic A Book of Middle Eastern Food-eight hundred recipes long, a treasure trove of folk tales, proverbs, stories, poetry, and local history-that's just what she did. Historian and critic Simon Schama has said of her that "Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker." The Book of Jewish Food, another classic, is equally magnificent in its span, a cookbook that is also a history of Jewish life and settlement, told through the story of what Jews ate, and where, and why, and how they made it.Now, in The Food of Spain, Claudia Roden applies that same remarkable insight, scope, and authority to a cuisine marked by its regionalism and suffused with an unusually particular culinary history. In hundreds of exquisite recipes, Roden explores both the little known and the classic dishes of Spain-from Andalusia to Asturias, from Catalonia to Galicia. And whether she's writing about smoky, nutty Catalan Romesco sauce, Cordero a la Miel-sweet and hot tender lamb stew with honey-or the iconic, emblematic national dish of Spain, saffron-perfumed Paella Valenciana, her clear, elegant, humorous, and passionate voice is a reader's delight, a guide not only to delicious food but to the peoples and cultures that produced it.Both comprehensive and timeless, The Food of Spain is one of the most important books on this tremendous cuisine to appear in the last fifty years. A classic in the making, it is an essential work not only for fans of Spanish and Mediterranean food but for every serious cook as well as discerning armchair travelers.
Acclaimed author Cathy Erway offers an insider's look at Taiwanese cooking--from home-style dishes to authentic street food While certain dishes from Taiwan are immensely popular, like steamed buns and bubble tea, the cuisine still remains relatively unknown in America. In The Food of Taiwan, Taiwanese-American Cathy Erway, the acclaimed blogger and author of The Art of Eating In, gives readers an insider's look at Taiwanese cooking with almost 100 recipes for both home-style dishes and street food. Recipes range from the familiar, such as Pork Belly Buns, Three Cup Chicken, and Beef Noodle Soup, to the exotic, like the Stuffed Bitter Melon, Oyster Noodle Soup, and Dried Radish Omelet. Tantalizing food photographs intersperse with beautiful shots of Taiwan's coasts, mountains, and farms and gritty photos of bustling city scenes, making this book just as enticing to flip through as it is to cook from.
Thai cuisine is unique, having drawn inspiration form such diverse sources as China and India, Persia and Portugal. <P><P>This book presents a cross-section of Thai recipes from all regions of the country-as prepared in private homes, street stalls and even palace kitchens.Produced and photographed entirely in Thailand, this book offers an in-depth look at the unique cultural origins and influences behind Thai cuisine, and provides recipes for universal favorites such as Tom Yang Goong and Pad Thai, as well as numerous sauces, dips, salads, snacks and desserts.
Includes recipes from Chef Del Sroufe, author of the bestselling Forks Over Knives--The Cookbook and Better Than VeganNearly half of Americans take at least one prescription medicine, with almost a quarter taking three or more, as diseases such as diabetes, obesity, and dementia grow more prevalent than ever. The problem with medicating common ailments, such as high blood pressure or elevated cholesterol, is that drugs treat symptoms--and may even improve test results--without addressing the cause: diet.Overmedicated, overfed, and malnourished, most Americans fail to realize the answer to lower disease rates doesn't lie in more pills but in the foods we eat.With so much misleading nutritional information regarded as common knowledge, from "everything in moderation" to "avoid carbs," the average American is ill-equipped to recognize the deadly force of abundant, cheap, unhealthy food options that not only offer no nutritional benefits but actually bring on disease.In Food Over Medicine, Pamela A. Popper, PhD, ND, and Glen Merzer invite the reader into a conversation about the dire state of American health-the result of poor nutrition choices stemming from food politics and medical misinformation. But, more important, they share the key to getting and staying healthy for life.Backed by numerous scientific studies, Food Over Medicine details how dietary choices either build health or destroy it. Food Over Medicine reveals the power and practice of optimal nutrition in an accessible way.
The commercial pet food industry has a secret to hide - and Ann Martin wants to make sure you know it. Her research reveals some startling facts: that the pet food industry conducts animal testing in order to improve their product, and includes euthanized cats and dogs in the mix to heighten protein content. In this revised and updated edition, Martin continues to explore the shocking processes by which commercial pet foods are produced. She offers alternative recipes for feeding pets, nutritional advice, and an exploration of "Pet Peeves," in which she explores several scams aimed at pet owners. This groundbreaking book gives us a glimpse into exactly what we are doing when we buy pet food.
The seemingly inhospitable Sonoran Desert has provided sustenance to indigenous peoples for centuries. Although it is to all appearances a land bereft of useful plants, fully one-fifth of the desert's flora are edible. This volume presents information on nearly 540 edible plants used by people of more than fifty traditional cultures of the Sonoran Desert and peripheral areas. Drawing on thirty years of research, Wendy Hodgson has synthesized the widely scattered literature and added her own experiences to create an exhaustive catalog of desert plants and their many and varied uses. Food Plants of the Sonoran Desert includes not only plants such as gourds and legumes but also unexpected food sources such as palms, lilies, and cattails, all of which provided nutrition to desert peoples. Each species entry lists recorded names and describes indigenous uses, which often include nonfood therapeutic and commodity applications. The agave, for example, is cited for its use as food and for alcoholic and nonalcoholic beverages, syrup, fiber, cordage, clothing, sandals, nets, blankets, lances, fire hearths, musical instruments, hedgerows, soap, and medicine, and for ceremonial purposes. The agave entry includes information on harvesting, roasting, and consumption-and on distinguishing between edible and inedible varieties. No other source provides such a vast amount of information on traditional plant uses for this region. Written to be easily accessible to general readers, the book is an invaluable compendium for anyone interested in the desert's hidden bounty.
Updated with 2005 USDA dietary guidelines and the new food pyramid, along with new materials on sanitation, computerized food service management systems, first aid and fire safety procedures, diet trends, and temperatures for cooking, cooling, and hot and cold storage, this comprehensive text emphasizes cost-effective and safe techniques along with advice on professional development. In 30 chapters Haines and Miller cover such topics as careers in food service, sanitation, tools and equipment, safety, nutrition, cooking methods and techniques, breakfast preparation, batter cooking, appetizers, seasonings, salads, cheeses, fruit, vegetables, pasta, soups, meat and fish, breads, cookies, pastries and specialty desserts. The also include hundreds of large-scale recipes (finally we know how to make six Key Lime pies at once), a glossary, and appendices on such topics as the mathematics related to food preparation. They have included a number photographs so well-done readers may be tempted to eat the pages.
The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006
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