Cookbooks, Food & Wine - Books

The Best American Food Writing 2018

Cookbooks, Food & Wine

Selected by Ruth Reichl, “punchy and vibrant” essays on food, its place on our tables, in our lives, and in our world (Publishers Weekly). The twenty-eight pieces in this volume are about food, yet touch on every pillar of society: from the sense memories that connect a family, to the scientific tinkering that gives us new snacks to share, to the intersections of culinary culture with some of our most significant political issues. Included among other essays are: “Revenge of the Lunch Lady” by Jane Black, food writer for the Washington Post, New York Times, and Wall Street Journal“How Driscoll’s Reinvented the Strawberry” by Dana Goodyear, author of Anything that Moves“Who Owns Uncle Ben?” by Shane Mitchell, James Beard Award winner and Saveur contributing editor“Is Dinner for Two Worth $1,000?” by Jonathan Gold, Pulitzer Prize-winning Los Angeles Times restaurant critic At times a celebration, at times a critique, at times a wondrous reverie, The Best American Food Writing 2018 is brimming with delights both circumspect and sensuous. Dig in! “For pure food writing fun, it’s hard to beat Baxter Holmes’s ‘The NBA’s Secret Sandwich Addiction,’ which will have readers first laughing incredulously and then hungrily craving a PB&J on plain white bread. Thoughtful and educational, enticing and entertaining, this collection has something for everyone.”—Publishers Weekly

A cozinha italiana do Cake Boss

Cookbooks, Food & Wine

Minha família, os Valastros, ganha a vida cozinhando e vendendo praticamente tudo o que você imaginar na Carlo's Bake Shop. É o que nos torna conhecidos. Mas há um outro lado de nossa família e de nosso relacionamento com a comida, e isso é tão pessoal, e talvez até mais pessoal, do que o que fazemos na confeitaria. Estou falando das receitas e pratos, refeições e tradições que alimentam nossos corpos e almas quando chegamos em casa. Como qualquer outra família, apreciamos relaxar e passar o tempo juntos, e não há jeito melhor de fazer isso ao redor de uma mesa, um lugar que nos mantém ligados e conectados uns aos outros, bem como aos parentes que nos precederam. Sinto-me tão orgulhoso de nosso êxito profissional quanto do fato de sermos capazes de continuar a reservar um tempo para nossa família e nossos parentes mais próximos. E estamos falando de muita gente! E agora me sinto honrado por dividir com vocês as receitas prediletas de minha família e contar-lhes histórias do que as faz tão próximas e queridas. Espero que elas se tornem prediletas também para a família de vocês, que os ajudem a criar lembranças que durem a vida toda, do mesmo modo que fizeram para nós, os Valastros. Buon Appetito! Buddy Valastro

Catering for Special Occasions with Menus and Recipes

Cookbooks, Food & Wine

Miss Farmer presents you with menus and recipes for special occasions, such as children's birthday parties, Halloween, and other holidays in this delightfully-illustrated book. New creations as well as some of her favorite recipes await you. Have a look inside! She says in her foreword, "Americans of to-day are accused, somewhat unjustly, it seems to me, of being inhospitable. Because we do not, in the manner of a generation or two ago, lay aside all our duties at the visit of friends and welcome them ungrudgingly to our ordinary meal we expose ourselves to this charge; but, in truth, it is a higher conception of hospitality that has brought about this change. In these days of rapid transit, by sea as well as by land, the markets of the world are brought almost to our very doors, and we have a hundred combinations to our grandmother’s one. We, therefore, receive our guests more formally; we make preparations for their coming, and take pleasure in giving them a meal which shall vary from the humdrum order of culinary production. The fashion in entertaining, as in so many other things, has changed, and consciously or unconsciously we conform to the new standards. And why, on the whole, is not the new hospitality more satisfying, both to the host and guest, than the old? It seems to me that housekeepers are enjoying as never before the days set apart for their friends, and have learned to appreciate the saying of Brillat-Savarin, “He who receives friends, without himself bestowing some pains upon the repast prepared for them, does not deserve to have friends.” And certainly there is none of us so regardless of the delights of the table that he does not respond to the warming influences of a meal prepared by a thoughtful hostess as a tribute to him as a guest. "The difficulty for the housekeeper lies in the selection of an appropriate menu. This little book is intended to meet this difficulty. May it be a help to many! "Let me ask you to remember that all the recipes have been thoroughly tested, and not found wanting. You should have in mind, too, that in all these rules of mine the measurements are made level. Measuring cups, divided into thirds and quarters, are used; also tea and tablespoons. "With these words let me leave you to the enjoyment of the new hospitality!"

Campbell Family Cookbook

Cookbooks, Food & Wine

Eclectic family cookbook. Recipes from German, Irish, Italian and Scottish family heritages. We live in the South so there's a lot of Southern style cooking recipes as well.

Prepped!

Cookbooks, Food & Wine

Spontaneous parties, unstructured suppers, impromptu invitations, unexpected guests at any time of the day -- welcome to Prepped!, a new, time-saving, inspirational and delicious way of cooking.Vanessa Kimbell takes a selection of fabulous flavours and creates a basic 'wardrobe' of go-anywhere dishes.By linking your recipes you can produce delicious food in less time, and by layering a selection of signature flavours you can transform your everyday cooking into something special.Prepped! Stunning food that makes an enviable statement about your lifestyle.

The Red Rooster Cookbook

Cookbooks, Food & Wine

Southern comfort food and multicultural recipes from the New York Times best-selling superstar chef Marcus Samuelsson’s iconic Harlem restaurant. When the James Beard Award-winning chef Marcus Samuelsson opened Red Rooster on Malcolm X Boulevard in Harlem, he envisioned more than a restaurant. It would be the heart of his neighborhood and a meet-and-greet for both the downtown and the uptown sets, serving Southern black and cross-cultural food. It would reflect Harlem's history. Ever since the 1930s, Harlem has been a magnet for more than a million African Americans, a melting pot for Spanish, African, and Caribbean immigrants, and a mecca for artists.These traditions converge on Rooster’s menu, with Brown Butter Biscuits, Chicken and Waffle, Killer Collards, and Donuts with Sweet Potato Cream. They’re joined by global-influenced dishes such as Jerk Bacon and Baked Beans, Latino Pork and Plantains, and Chinese Steamed Bass and Fiery Noodles. Samuelsson’s Swedish-Ethiopian background shows in Ethiopian Spice-Crusted Lamb, Slow-Baked Blueberry Bread with Spiced Maple Syrup, and the Green Viking, sprightly Apple Sorbet with Caramel Sauce.Interspersed with lyrical essays that convey the flavor of the place and stunning archival and contemporary photos, The Red Rooster Cookbook is as layered as its inheritance.

Dr A. Oetkers Grundlehren der Kochkunst sowie preisgekrönte Rezepte für Haus und Küche

Cookbooks, Food & Wine

In "Dr A. Oetkers Grundlehren der Kochkunst sowie preisgekrönte Rezepte für Haus und Küche" präsentiert August Oetker ein umfassendes Werk, das sich sowohl an Amateurköche als auch an erfahrene Hobbyköche richtet. Der Autor kombiniert fundiertes Wissen über die Kochkunst mit einer klaren, didaktischen Sprache, die es dem Leser ermöglicht, die Prinzipien der Zubereitung und die Verfeinerung klassischer Rezepte zu verstehen. Das Buch gleicht einem Lehrbuch, das systematisch die Grundlagen des Kochens beschreibt und zugleich innovative, preisgekrönte Rezepte bietet, die in der deutschen Küche ihresgleichen suchen. Die Harmonie zwischen Tradition und zeitgenössischen Geschmäckern wird klar erkennbar, wodurch das Werk in den literarischen Kontext der zeitgenössischen Kochliteratur eingeordnet werden kann. August Oetker, als Mitglied einer renommierten Unternehmerfamilie, wurde stark von familiären Kochtraditionen und einer langfristigen Leidenschaft für die Gastronomie geprägt. Seine Expertise basiert nicht nur auf eigenem Schaffen, sondern auch auf einem tiefen Verständnis der deutschen Esskultur und ihrer Entwicklung. Diese Kombination aus Tradition und Innovationsgeist hat Oetkers Werke zu einem festen Bestandteil der Kochliteratur gemacht und ihm die Möglichkeit gegeben, seine Leidenschaft für die Kulinarik in einem breiten Rahmen zu teilen. Dieses Buch ist eine unverzichtbare Empfehlung für alle, die die Kunst des Kochens auf eine neue Ebene heben wollen. Ob Anfänger oder Fortgeschrittener, die Kombination aus gründlichem Fachwissen und kreativen Rezepten macht Oetkers Werk zu einer wertvollen Ressource. Lassen Sie sich von seinen Ideen inspirieren und entdecken Sie die Freude am Kochen durch die meisterhafte Handhabung von Zutaten und Techniken.

More Taste Than Time

Cookbooks, Food & Wine

This is the essential cookery book for the host or hostess who wishes to entertain in style, using the freshest and best seasonal produce, but who doesn't want to spend long in the kitchen. Reflecting Annie Bell's expert knowledge of quality ingredients there are chapters designed to cover every occasion. Whether it's breakfast and brunch for close friends, a formal dinner party or an informal barbecue or summer buffet, all can be catered for in less than thirty minutes. With the emphasis on the use of fresh seasonal produce and drawing from cuisines around the world, the recipes are original and vibrant: dishes such as Salmon Teriyaki, Spaghettini with Roasted Tomato Sauce and Orange Custard Tart show that fast food can combine speed of preparation with great taste and style.

Good Housekeeping Kids Cook!

Cookbooks, Food & Wine

Tomato Soup with Cupid Croutons. A Meatball-Mozzarella Pizza. Homemade Fudgy Ice-Cream Sandwiches. Good Housekeeping’s fun-to-make (and eat!) recipes will appeal to every kid. With aspiring young chefs showing off their skills on Chopped Junior and Food Network Star Kids, it’s clear that kids CAN cook and LOVE to cook! Now, Good Housekeeping has created the perfect cookbook for kids of all ages who are eager to step in the kitchen. It features more than 100 delicious, fail-safe recipes, accompanied by colorful photographs and basic kitchen and cooking how-tos. Prepare tempting fare like mac ‘n’ cheese, lasagna, salads, smoothies, burgers, cakes, and more! And when children want to whip up something for their friends and family, they’ll find variations that make every dish super-special.

The Story of Sushi

Cookbooks, Food & Wine

Everything you never knew about sushi—its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it.Trevor Corson takes us behind the scenes at America’s first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in nineteenth-century Tokyo as a cheap fast food. He reveals the pioneers who brought sushi to the United States and explores how this unlikely meal is exploding into the American heartland just as the long-term future of sushi may be unraveling.The Story of Sushi is at once a compelling tale of human determination and a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.A New York Times Editor’s ChoicePreviously titled The Zen of Fish

Food in Time and Place

Cookbooks, Food & Wine

Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation.Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.

National Dish

Cookbooks, Food & Wine

In this engrossing and timely journey to the crossroads of food and identity award-winning writer Anya von Bremzen explores six of the world’s most fascinating and iconic culinary cultures—France, Italy, Japan, Spain, Mexico, and Turkey—brilliantly weaving cuisine, history, and politics into a work of scintillating connoisseurship and charmWe all have an idea in our heads about what French food is—or Italian, or Japanese, or Mexican, or . . . But where did those ideas come from? Who decides what makes a national food canon? Recipient of three James Beard awards, Anya von Bremzen has written definitive cookbooks on Russian, Spanish, and Latin American cuisines, as well as her internationally acclaimed memoir Mastering the Art of Soviet Cooking. Now in National Dish, she sets out to investigate the truth behind the eternal cliché—“we are what we eat”—traveling to six storied food capitals, going high and low, from world-famous chefs to scholars to strangers in bars, in search of how cuisine became connected to place and identity.Paris is where the whole idea of food as national heritage was first invented, and so it is where Anya must begin. With an inquisitive eye and unmistakable wit, she ponders the codification of French food and the current tension between locavorism and globalization. From France, she’s off to Naples, to probe the myth and reality of pizza, pasta, and Italian-ness. Next up, Tokyo, where Anya and her partner Barry explore ramen, rice, and the distance between Japan’s future and its past. From there they move to Seville, to search for the community-based essence of Spain’s tapas traditions, and then Oaxaca, where debates over postcolonial cultural integration find expression in maize and mole. In Istanbul, a traditional Ottoman potluck becomes a lens on how a former multicultural empire defines its food heritage. Finally, they land back in their beloved home in Queens, for a dinner centered on Ukrainian borsch, a meal that has never felt more loaded, or more precious and poignant.A unique and magical cook’s tour of the world, National Dish brings us to a deep appreciation of how the country makes the food, and the food the country.

Eat More Better

Cookbooks, Food & Wine

What if you could make everything you eat more delicious?As creator of the WNYC podcast The Sporkful and host of the Cooking Channel web series You're Eating It Wrong, Dan Pashman is obsessed with doing just that. Eat More Better weaves science and humor into a definitive, illustrated guidebook for anyone who loves food. But this book isn’t for foodies. It’s for eaters.In the bestselling tradition of Alton Brown’s Good Eats and M.F.K. Fisher’s The Art of Eating, Pashman analyzes everyday foods in extraordinary detail to answer some of the most pressing questions of our time, including: Is a cheeseburger better when the cheese is on the bottom, closer to your tongue, to accentuate cheesy goodness? What are the ethics of cherry-picking specific ingredients from a snack mix? And what role does surface-area-to-volume ratio play in fried food enjoyment and ice cube selection? Written with an infectious blend of humor and smarts, Eat More Better is a tongue-in-cheek textbook that teaches readers to eat for maximum pleasure. Chapters are divided into subjects like engineering, philosophy, economics, and physical science, and feature hundreds of drawings, charts, and infographics to illustrate key concepts like The Porklift—a bacon lattice structure placed beneath a pancake stack to elevate it off the plate, thus preventing the bottom pancake from becoming soggy with syrup and imbuing the bacon with maple-based deliciousness. Eat More Better combines Pashman’s award-winning writing with his unparalleled field research, collected over thirty-seven years of eating at least three times a day. It delivers entertaining, fascinating, and practical insights that will satisfy your mind and stomach, and change the way you look at food forever. Read this book and every bite you take will be better.

Tastemakers

Cookbooks, Food & Wine

Haben sie sich schon einmal gefragt, warum Cupcakes einen Hype erleben und Fondue voll retro ist? Warum wir auf einmal Smoothies trinken und schwarzen Reis essen? Es hat den Anschein, dass wir heute immer neue Gerichte und Lebensmittel entdecken. Doch das ist nicht nur eine Erscheinung unserer Zeit. David Sax begibt sich auf die Spuren der kulinarischen Trendsetter und deckt auf, wie unser Geschmack "erfunden" wird. Er analysiert aktuelle sowie vergangene Phänomene und zeigt, warum wir essen, was wir essen. Ein unterhaltsamer, oftmals überraschender Blick auf unsere Teller.

Coconut 24/7

Cookbooks, Food & Wine

Sales of coconut water doubled between 2011 and 2012 and they’re still climbing as athletes and celebrities tout the benefits of coconut water. Coconut flour is becoming more widely available and being embraced by the paleo, gluten-free and wheat-free communities. Coconut sugar, now too, is being seen as beneficial for people trying to control their diabetes. And sales of coconut oil are skyrocketing. Coconut is the newest and hottest “superfood.” It’s also a trend outside of the world of food, as cosmetic and beauty companies are trumpeting the anti-aging and health benefits of coconut oil and incorporating it into their products.Coconut 24/7 features over 100 recipes from morning to night so you can easily reap the benefits of coconut every day. We’ll include recipes that use coconut water (smoothies, juices, soups etc.), main dishes with coconut oil, baked goods with coconut flour and a raft of other easy, delicious recipes. And with Pat’s expertise as a herbalist, there will also be tips on making your own moisturizers, balms and creams with coconut.

Leis sanitárias: ameaça ou prevenção?

Cookbooks, Food & Wine

Há duas maneiras de imaginar o nascimento das leis sanitárias com respeito à alimentação: em resposta a uma ameaça real (uma epidemia, por exemplo) ou como prevenção. Em países como o nosso, onde há pouca pesquisa e as estatísticas de saúde não são confiáveis, prevalece o extremo zelo dos burocratas: é melhor proibir rigorosamente tudo antes que aconteça o pior.

Ginger Pig Farmhouse Cook Book

Cookbooks, Food & Wine

The highly successful Ginger Pig brand is a byword for high-quality meat and meat cookery. In their second book, Ginger Pig owner Tim Wilson and Fran Warde share recipes from the Ginger Pig farmhouse kitchen table. From how to cure meat to making preserves, from the perfect roast to accompaniments from the kitchen garden and even food from the wild, this collection encompasses all the wonderfully robust flavours and dishes that one would expect to enjoy around a well-worn kitchen table.Organised according to type of food - Patés and Terrines, Casseroles and Stews, Pies, Roasts, Preserves and so on - the book focuses on the superb meat cooking for which The Ginger Pig is renowned. With recipes ranging from Home-cured Ham with and Orange and Mustard Glaze and Pot-roast Chicken to Duck Rillettes, Spiced Damsons and Orchard Pear and Almond Bake, the book is also full of personal stories, offering a lovely insight into life on a working farm.

Scary Potter

Cookbooks, Food & Wine

Halloween feiern wie in Hogwarts! Die gruseligste Nacht des Jahres verlangt nach dem gruseligsten Kochbuch der Welt! Tom Grimm liefert nach seinem Koch- und seinem Backbuch ein weiteres Schmankerl aus der magischen Welt rund um den Zauberschüler Harry Potter: ein Buch voll scheußlich schöner Kochrezepte, damit der Harry-Potter-Gruselparty nichts mehr im Wege steht. Ob Dementorenfinger, Augenbowle mit Trollpopeln, Arachnideneier oder Grabsteinkuchen mit Teerglasur, über 50 Rezepte laden zum schaurigen Festessen ein und sind wie immer in liebevoller Detailverliebtheit fotografiert und präsentiert – das Auge isst (man) ja schließlich mit. Tauchen Sie ein in die kulinarische Gespensterwelt von Harry, Ron, Hermine und Co.

Das magische Kochbuch für Harry Potter Fans

Cookbooks, Food & Wine

Dieses wunderschöne und bezaubernd gestaltete Kochbuch, wird die Welt von Harry Potter zum Leben erwecken. Träume Dich mit einem wärmenden Butterbier direkt in das "Drei Besen" nach Hogsmeade, bereite Dir herzhafte Kürbispastete oder klebrige Sirup-Bonbons. Dieses Kocbuch garantieret allen Potterheads die volle Ladung Zaubernostalgie! Der Autor, Tom Grimm, landete bereits mit seinem Harry-Potter-Backbuch einen Bestseller und legt nun dieses fantastische Kochbuch nach. 80 fantasievoll arrangierte Gerichte – ein Buch wie aus Molly Weasleys Zauberküche Authentische Rezepte wie Giggelwasser, goldene Schnatze, Muffin-Eulen oder Luna Lovegoods Radieschensalat Im Stil von Harry Potter komplett vierfarbig und stimmungsvoll bebildert Das perfekte Geschenk für alle Potterheads Die authentischen Fotografien und liebevoll arrangierten Gerichte lassen den Leser in die magische Geschichte um den Zauberlehrling Harry eintauchen und garantieren ein einwandfreies Gelingen voll zauberhafter Geschmackserlebnisse - wie frisch aus der Hogwartsküche. Das perfekte Geschenk für Fans von Harry, Ron, Hermine und Co.!

Beer Fermentation

Cookbooks, Food & Wine

Beer Fermentation explores the science and culinary art behind beer, focusing on the crucial process where yeast transforms simple ingredients into complex flavors. This book bridges traditional brewing practices with modern scientific understanding, detailing how fermentation techniques influence the final product. A key insight is understanding how different yeast strains, like ale and lager yeasts, contribute unique flavor profiles. The book emphasizes that a deep understanding of fermentation is essential for producing high-quality, flavorful beer, empowering brewers to make informed decisions and innovate.The book starts with the fundamentals of fermentation, including sugar metabolism and environmental impacts, then delves into various yeast strains and their characteristics. Core sections explore primary, secondary, and conditioning techniques, offering practical guidance. This approach connects scientific principles with brewing realities, providing hands-on instructions and troubleshooting tips.Ultimately, Beer Fermentation is a valuable resource for homebrewers, craft brewers, and anyone keen to understand the science behind their favorite beverage, addressing debates like open versus closed fermentation.

Cookbooks, Food & Wine Books