Publication date: 2008-03-15
Dewey code: 641
List Price: $39.95
Price: $29.16
Review Pork and Sons / Phaidon Press:
Publication date: 2004-11-15
Dewey code: 700
List Price: $35.00
Price: $29.28
Review Food in Painting: From the Renaissance to the Present / Reaktion Books:In this sumptuous exploration of food images in European and American painting from the early Renaissance to the present, Kenneth Bendiner sees food painting as a separate classification of art with its own history. He reconsiders famous works by the likes of Brueghel, Rembrandt, Chardin, Manet and Warhol, and intriguing paintings by lesser-known artists, such as Adriaen Coorte and Peter Blume. The book underlines the central importance of 16th-century innovations in food subjects, and the great influence of 17th-century Dutch food paintings in the development of food imagery. Kenneth Bendiner shows how myth, religion, medical theories and traditional social privileges can determine the meaning of food imagery. He covers aphrodisiacs, bottled water, menus, antisocial eating scenes, dogs in the dining room and many other visual representations relating to food. He also deals with images of food that are purely symbolic, the sexual references of surrealist food art and food as a marginal element in allegories. He illustrates the optimistic, human-centered, Renaissance spirit of food, and the way abundance, success and fulfillment pervade this art. Drawing together two pleasurable and engrossing subjects-eating and handsome paintings-Bendiner offers up a tempting and irresistible feast of facts and images. Those who want to learn about the history of food, as recorded in images, will find the book rewarding. And those who wonder what Brueghel's peasants are eating or why Chardin decorated a brioche with an orange blossom will find their understanding of art history enriched. [+]Kenneth Bendiner is professor of art history at the University of Wisconsin-Milwaukee and is the author of An Introduction to Victorian Painting (1985) and The Art of Ford Madox Brown (1998).
Publication date: 2008-06-24
Dewey code: 641
List Price: $33.99
Price: $29.35
Review Pia's Mediterranean Inspirations: Gourmet Cooking With Olive Oil & Wine / AuthorHouse:Do you dream about enjoying the special Mediterranean atmosphere with tasty, simple and inspiring dishes that make your mouth water? Do you want to find out how to create these dishes in your own home and your own kitchen? Do you want to make your family and friends have this experience with you as the Master Chef? If your answer is yes, then you are reading the right book! Using Pia's Mediterranian-inspired cooking methods also gives you an added bonus: a lean and healthy body. I cooks all of my delicious dishes with only extra virgin olive oil and wine, which is how all of the food in this cookbook is prepared. You won't believe it but there is no butter! This way of cooking is found in many European countries, especially in Mediterranean areas, and is now growing in popularity among active people who love illustrious food and want to enjoy a good life while staying in excellent shape. Since you are reading this book, you are probably one of these people! I wish you a great time with these selected extra virgin olive oil and wine inspirations.
Publication date: 2003-05-21
Dewey code: 641.2209469
List Price: $29.95
Price: $32.68
Review The Wines and Vineyards of Portugal (Classic Wine Library) / Mitchell Beazley:There has been a rapid transformation in Portuguese wines over the past decade. A new wave of young, forward-thinking winemakers has been coming to grips with Portugal’s unique range of grape varieties, and quality has improved dramatically. Richard Mayson, a leading authority on Portuguese wines, here provides the most up-to-date, comprehensive reference to the wide range of these vintages, including Port and Madeira.
Edition: 3
Publication date: 1999-11
Dewey code: 338.4766352094114
Price: $20.95
Review Scotch & Water / Neil Wilson Publishing:
Publication date: 2007-11-15
Dewey code: 641
List Price: $45.00
Price: $29.40
Review Balsamic Vinegar: introduction to a mysterious and centuries-old Italian vinegar / Paola Prati Nash:
Authors
- Lucy Ede
- Louise Haines
- Dan Germain
Dewey code: 641
List Price: $24.99
Price: $29.96
Review Innocent Little Book of Drinks / Not Avail:A juicing book with a difference, which tells you how to make fresh and delicious drinks whether you've just got to work, are sitting on the couch on a Sunday afternoon or want to impress your friends by making bright green Martinis. In 1999, Rich, Jon and Adam tested out their juices on the public at a little jazz festival. When their customers unanimously voted they should go into business, "innocent ltd" (ltd stands for "little tasty drinks") was born. They are now the producers of the nation's favourite smoothies (according to the BBC, "The Times" and others). This book doesn't assume that you've juiced before, and contains tips on equipment, how to choose and store your fruit and veg and the science behind why juice is good for you. The book was written with the help of Professor Joe Millward, Director of the Centre for Food Safety and Nutrition. And while it also provides extensive nutritional information on the benefits of eating plenty of fruit and veg, it won't bore you with facts and figures and it won't urge you to go on a 3-week juice fast. The easy-to-follow recipes are tailored to people's lives. Divided into three sections - work, rest and play - the book features recipes which will prevent you from stapling your fingers together, drinks to pamper and comfort, and healthy cocktails to make you tipsy without giving you a hangover. Along the way the book answers questions on such things as seasonal ingredients, alcohol, organic produce, bio yoghurt and all fruit and veg imaginable.
Publication date: 1925
Review Mrs. Beeton's cookery book / Ward, Lock:
Publication date: 1934
Review 150 hors d'oeuvre recipes / H. Jenkins:
Authors
- Constance B. Hieatt
- Johnna H. Holloway
- J. Terry Nutter
Dewey code: 641.59420902
List Price: $29.00
Price: $29.00
Review Concordance of English Recipes: Thirteenth Through Fifteenth Centuries (Medieval and Renaissance Texts and Studies) / Arizona Center for Medieval and Renaissance S:
Publication date: 1955
Review English fare and French wines;: Being notes towards the furtherance of the entente cordiale gastronomique / N. Neame:
Publication date: 2004-11-15
Dewey code: 641.5944
List Price: $50.00
Price: $29.00
Review Bouchon / Artisan:Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. [+]In Bouchon, you get to experience them in impeccably realized form. This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon. Bouchon, chef Thomas Keller's bistro cookbook, offers 180-plus recipes from his eponymous restaurants-there are two. Readers perusing the near-prosciutto-size book will be dazzled, first, by its great looks (there are many beautiful photos), then, perhaps, wonder why so many of its typically homey bistro dishes are so fussy to prepare. Why, for example, must the onions for onion soup be caramelized for five hours, or the muscles of a leg of lamb separated so that each can be cooked to an exact, presumably optimal, temperature. They should, however, trust this justly celebrated chef, whose sometimes-painstaking refinements reflect a better way. Apart from the excellence of the dishes, the reason to own Bouchon is to discover the richness of Keller's technical understanding. Readers learn, for example, not to baste chicken while it roasts, which creates skin-softening moisture, and to allow the base for crème caramel to sit before baking, thus permitting its flavors to deepen. Keller's sensitivity to ingredients and their composition is profound; and he and his collaborators have presented it so deftly that one finds oneself engrossed again and again. Whether Keller is talking about vinaigrettes (in their balance of fat, acid, and saltines, the perfect sauce) vegetable glazing, or the creation of brown butter, his insights are fascinating. The dishes cover a wide range of courses, and include the traditional-poule au pot, veal roast, pommes frites, and so on-and the "new," such as Gnocchi with Summer Vegetables, Skate with Fennel-Onion Confit and Tapenade Sauce, and Grandma Sheila's Cheesecake Tart with Huckleberries. All are, as the French might say, impeccable-and can be accomplished by anyone willing to take the time to do so. Like his cooking, Bouchon is a sui generis treat. -Arthur Boehm.
Publication date: 1998-01
Price: $29.36
Review Parliamentary Portions: A Gourmet's Guide to the New House of Commons / Politico's Publishing:
Publication date: 2007-04-01
Dewey code: 641.30942
List Price: $45.00
Price: $29.11
Review The Last Food of England / Ebury Press:The English tend to think that their native food has disappeared off the map completely—and in some cases it is undoubtedly endangered. But this work shines a light on what remains and highlights what could endure. The author's quest to find the "last food" in England leads to his discovery of the last domestic wood oven in use, the undertaker-cum-butcher who roasts his own oxen, the fisherman who regularly takes his life in his hands to catch oysters, green top milk being made deep in the forest, crayfish facing extinction, and four types of English butter. This wonderful voyage of discovery is an invitation to cook without recipes, travel without guides, and find history without museums.
Publication date: 1999-06-25
Dewey code: 641
List Price: $40.00
Price: $74.95
Review The Practical Encyclopedia of East European Cooking / Lorenz Books:
Publication date: 2009-04-01
Dewey code: 641
List Price: $45.00
Price: $29.70
Review Eat Ate / Hardie Grant Books:
Publication date: 1923
Review A handbook of cookery for a small house, / Doubleday, Page & Co:The writer Joseph Conrad took food very seriously, and this 1923 cookbook by his wife Jessie puts his principles into practice. Conrad believed that 'Good cooking is a moral agent. By good cooking I mean the simple food of every-day life, not the more or less skilful concoction of idle feasts and rare dishes', and Jessie's cook book is a testament to the virtues and savours of the good, plain English cooking that the writer said had added to the sum of his daily happiness for many priceless years. It is particularly intended for the inhabitants of the little houses that Conrad called 'the arbiters of the nation's destiny. ' Chapters include: The Treatment of Vegetables; Soups and Stocks; Beef; Mutton; Veal and Pork; Fish; Fowls and Game Birds; Vegetables and Salads; Pastries Sweets and Cakes. Tellingly, the wife of a man known for novels with an Eastern colonial setting includes only one recipe for curry, and even then says 'The cooking of rice is the principal part in preparing a dish of curry'.
Creator: Louis A. Pitschmann
Edition: 1
Publication date: 2002-11-30
Dewey code: 641
List Price: $44.95
Price: $33.46
Review Pickled Herring and Pumpkin Pie: A Nineteenth-Century Cookbook for German Immigrants to America / University of Wisconsin Press:Pickled Herring and Pumpkin Pie is the reprint of a best-selling nineteenth-century German cookbook that was adapted for Germans living in America. As several German-language editions were published in Milwaukee, the recipes and other information evolved considerably, and the book was eventually translated into English with the title Practical Cookbook. The result is a fascinating mix of recipes from Old and New Worlds, ranging from traditional German fare (see the Beef Rouladen) to very American dishes (try the version of Strawberry Shortcake) to frontier cuisine-how about some roasted beaver tails? In addition to such culinary delights, Pickled Herring and Pumpkin Pie offers a glimpse into life in a nineteenth-century immigrant household and how immigrants tried to preserve the old ways while adapting to a new environment. Features of the cookbook include advice on how to use such "new" ingredients as corn or equipment like the Dutch oven, and how to shop in America, grow a proper kitchen garden, preserve food, cook medicinal dishes, and entertain properly. Pickled Herring and Pumpkin Pie offers authentic immigrant recipes in their cultural, social, and historical context. It is a delightful resource for epicures with a historical bent as well as for those who enjoy learning more about the day-to-day life of their ancestors. Distributed for the Max Kade Institute for German-American Studies.
Creator: Ursula Aylmer
Publication date: 1995-06
Dewey code: 641.5942574
List Price: $37.50
Price: $29.63
Review Oxford Food an Anthology / Ashmolean Museum:Politically dangerous menus, curious rituals, formal feasts. From 1182 to the present the high table, to entertaining royalty, dining habits of eccentrics (e. g. Oxford's First Reader in Geology, Canon William Buckland (17841856), garnished his table with grilled crocodile one night and baked mice the next). 100 recipes. Distributed by Woodstocker Books.
Publication date: 1936
Review The English cookery book, / Faber and Faber limited:
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Pork and Sons, Food in Painting: From the Renaissance to the Present, Pia's Mediterranean Inspirations: Gourmet Cooking With Olive Oil & Wine, The Wines and Vineyards of Portugal (Classic Wine Library), Scotch & Water, Balsamic Vinegar: introduction to a mysterious and centuries-old Italian vinegar, Innocent Little Book of Drinks, Mrs. Beeton's cookery book, 150 hors d'oeuvre recipes, Concordance of English Recipes: Thirteenth Through Fifteenth Centuries (Medieval and Renaissance Texts and Studies), English fare and French wines;: Being notes towards the furtherance of the entente cordiale gastronomique, Bouchon, Parliamentary Portions: A Gourmet's Guide to the New House of Commons, The Last Food of England, The Practical Encyclopedia of East European Cooking, Eat Ate, A handbook of cookery for a small house,, Pickled Herring and Pumpkin Pie: A Nineteenth-Century Cookbook for German Immigrants to America, Oxford Food an Anthology, The English cookery book,Top headlines: Drugs: Meet Mexicos Suspected Queenpin: Sexy, stylish and female. 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