Publication date: 2007-09-12
Dewey code: 641
List Price: $37.95
Price: $25.37
Review The Cereals In America / Kessinger Publishing, LLC:
Publication date: 2007-01-09
Dewey code: 641
List Price: $32.95
Price: $25.04
Review La Quimica En El Arte De Cocinar/ the Chemistry in the Art of Cooking: Quimica Descriptiva Culinaria:
Publication date: 2007-10-17
Dewey code: 641
List Price: $37.95
Price: $25.29
Review Breakfast, Luncheon And Tea (1884) / Kessinger Publishing, LLC:
Publication date: 2006-11-30
Dewey code: 641.3
List Price: $39.95
Price: $33.39
Review Moveable Feasts: The History, Science, and Lore of Food / Praeger Publishers:Food has functioned both as a source of continuity and a subject of adaptation over the course of human history. Onions have been a staple of the European diet since the Paleolithic era, while the orange is once again being cultivated in great quantities in Southern China, where it was originally grown. Other foods-such as the apple and pear in Central Asia, the tomato in Mexico, the chili pepper in South America, and rice in South Asia-remain staples of their original regions and of the world diet today. Still other items are now grown in places that would have seemed impossible in the past-bananas in geothermally heated greenhouses in Iceland, corn on the fringes of the Gobi, tomatoes in space. But how did humans discover how to grow and consume these foods in the first place? How were they chosen over competing foods? How did they come to be so important to us? In this charming and frequently surprising compendium, Gregory McNamee gathers revelations from history, anthropology, chemistry, biology, and many other fields, and spins them into entertaining tales of discovery, complete with delicious recipes from many culinary traditions around the world. Among the 30 types of food discussed in the course of this alphabetically-arranged work are: the apple, the banana, chocolate, coffee, corn, garlic, honey, millet, the olive, the peanut, the pineapple, the plum, rice, the soybean, the tomato, and the watermelon. All of the recipes included with these diverse food histories have been adapted for recreation in the modern kitchen.
Publication date: 2008-09-03
Dewey code: 641
List Price: $50.00
Price: $26.95
Review The Prawn Cocktail Years / Penguin Global:While Lindsey Bareham was helping Simon Hopkinson put together his best-selling book, "Roast Chicken and Other Stories", the two of them began to reminisce about hotel and restaurant dishes they had grown up with and always loved; those Cinderellas of the kitchen that we abandoned in our quest for the wilder shores of gastronomy. Classics such as Duck a l'Orange, Weiner Schnitzel, Moussaka, Garlic Mushrooms and, of course, Prawn Cocktail, have all been slung out like old lovers but when made with fine, fresh ingredients and prepared with care and a genuine love of good eating, these former favourites should grace the most discerning of tables. "The Prawn Cocktail Years" sets out to rehabilitate the food we once loved and found exciting. In so doing, the authors take us on a cook's tour of the legendary post-war hotels and gentlemen's clubs with their Mulligatawny and Shepherd's Pie, to the bistros of Swinging London where Pate Maison and sizzling Escargots excited the braver palate. Then there were the first Italian trattorias where Saltimbocca and Oranges in Caramel were the order of the day and the 'Continental' restaurants with their exotic offerings of Beef Stroganoff, Chicken Kiev and Rhum Baba. Recipes for all these old favourites have been brought back to life as well as those classics that were once described as the Great British Meal - Prawn Cocktail, Steak Garni with Chips and Black Forest Gateau. Cooked as they should be, this much derided and often ridiculed dinner is still something very special indeed. The prawn cocktail years are staging a comeback.
Publication date: 2006-04-30
Dewey code: 641.5972
List Price: $40.00
Price: $40.00
Review Voices in the Kitchen: Views of Food And the World from Working-class Mexican And Mexican American Women (Rio Grande/Rio Bravo) / Texas A&M University Press:Through the ages and across cultures, women have carved out a domain in which their cooking allowed them to express themselves, strengthen family relationships, and create a world of shared meanings with other women. In "Voices in the Kitchen", Meredith E. Abarca features the voices of her mother and several other family members and friends, seated at their kitchen tables, to share the grassroots world view of these working-class Mexican and Mexican American women. In the kitchen, Abarca demonstrates, women assert their own sazon (seasoning), not only in their cooking but also in their lives. Through a series of oral histories, or charlas culinarias (culinary chats), the women interviewed address issues of space, sensual knowledge, artistic and narrative expression, and cultural and social change. From her mother's breakfast chilaquiles to the most elaborate traditional dinner, these women share their lives as they share their savory, symbolic, and theoretical meanings of food. The charlas culinarias represent spoken personal narratives, testimonial autobiography, and a form of culinary memoir, one created by the cooks-as-writers who speak from their kitchen space. Abarca then looks at writers-as-cooks to add an additional dimension to the understanding of women's power to define themselves. "Voices in the Kitchen" joins the extensive culinary research of the last decade in exploring the importance of the knowledge found in the practical, concrete, and temporal aspects of the ordinary practice of everyday cooking.
Publication date: 2003-12
Dewey code: 641.59
List Price: $25.70
Price: $25.70
Review Taste for Adventure: A Culinary Odyssey Around the World / Topeka Bindery:One of the most accessible entrees into another culture is its food — a lesson Anik See has learned well. In A Taste for Adventure, See describes in loving detail her gastronomic forays into Iran, Indonesia, Turkey, and nine other countries. On bicycle, See travels the breathtaking mountains of Chile’s Patagonia region and partakes of a roadside asado (barbecue). Riding into post-Soviet Georgia, she lunches with a mercenary-turned-cop then continues to a wine-harvest feast in the mountains. In a savory twist on travel literature, each chapter concludes with selected recipes from See’s excursions, including Malaysian roti (flatbread), Mexican pozole (pork with hominy), and Georgian adzhapsandali (ratatouille). 38 original recipes complement the text.
Authors
- Yoshiki Tsuji
- Shizuo Tsuji
Edition: 25th anniversary
Publication date: 2007-02-16
Dewey code: 641.5952
List Price: $45.00
Price: $26.65
Review Japanese Cooking: A Simple Art / Kodansha International:When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine. Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels, and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients, and textures have been fused into dishes from a wide variety of other cuisines. What hasn't changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words-and the dishes they help produce-are as fresh today as when they were first written. The 25th Anniversary edition celebrates Tsuji's classic work. Building on M. F. [+]K. Fisher's eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new preface by the author's son and Tsuji Culinary Institute Director Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks. Japanese food was virtually unknown in many Western cities in the 1980s, when Shizuo Tsujii wrote Japanese Cooking: A Simple Art. M. F. K. Fisher's introduction eloquently sets the stage for Tsujii's classic work. It may be the most thought-provoking piece ever written about Japanese food for non-Asians, pointing out how food and even the physical act of eating differ from what they are in Japan. Tsujii's writing is clear and educational. He talks specifically to a Western, non-Asian audience, demonstrating far more awareness of our culinary preferences and prejudices than most Westerners have for his. Following the preface (which should not be skipped), an arrangement of color photos of key ingredients and dishes sets the scene. Next, part 1 provides a thorough explanation of techniques for Japanese cooking and instructions for making all the basic elements of dishes. These "lessons" cover cutting vegetables, steaming, grilling, and deep frying the Japanese way, and even how to make sushi. Recipes cover Basic Vinegar Salad Dressings, Sushi Rice, and Teriyaki. To prepare Vinegared Octopus, a complete series of drawings clearly demonstrates each step. Part 2 consists solely of recipes. Gather together fresh ginger, soy sauce, the sweet wine mirin , sake, and rice vinegar and you can make many of them. Beginners might start with Deep Fried Chicken Patties, Steak Teriyaki, Tortoise Shell Tofu, simply bathed in a tasty sauce, and Asparagus Rice, a light and colorful dish. Because of its combination of background information, comprehensive recipes, and excellent instructions, Japanese Cooking: A Simple Art will always remain an important book for learning about this simple yet complex cuisine. -Dana Jacobi.
Publication date: 2008-10-01
Dewey code: 910
List Price: $50.00
Price: $27.28
Review Turquoise: A Chef's Travels in Turkey / Chronicle Books:With terrain from rugged mountains to idyllic coastline Turkey has become a sought-after travel destination enjoyed not only for its beauty but its culinary wonders. In Turquoise Greg and Lucy Malouf visit spice markets and soup kitchens enjoy fish sandwiches on the Bosphorus and drink in ancient teahouses. The recipes inspired by their travels capture the enticing flavors that define Turkish cuisine from the ancient ruins of Pergamum to modern day Istanbul. Some are traditional favorites such as Little Kefta Dumplings in Minted Yogurt Sauce while many more—from Roast Chicken with Pine Nut and Barberry Pilav Stuffing to Pistachio Halva Ice Cream—are Greg's own flavored with his years of experience cooking Middle Eastern food. With its hundreds of luscious photographs Turquoise is a chance to share in this unforgettable Turkish journey.
Publication date: 2008-03-01
Dewey code: 979
List Price: $40.00
Price: $28.20
Review Arab/American: Landscape, Culture, and Cuisine in Two Great Deserts / University of Arizona Press:The landscapes, cultures, and cuisines of deserts in the Middle East and North America have commonalities that have seldom been explored by scientists—and have hardly been celebrated by society at large. Sonoran Desert ecologist Gary Nabhan grew up around Arab grandparents, aunts, uncles, and cousins in a family that has been emigrating to the United States and Mexico from Lebanon for more than a century, and he himself frequently travels to the deserts of the Middle East. In an era when some Arabs and Americans have markedly distanced themselves from one another, Nabhan has been prompted to explore their common ground, historically, ecologically, linguistically, and gastronomically. Arab/American is not merely an exploration of his own multicultural roots but also a revelation of the deep cultural linkages between the inhabitants of two of the world’s great desert regions. Here, in beautifully crafted essays, Nabhan explores how these seemingly disparate cultures are bound to each other in ways we would never imagine. With an extraordinary ear for language and a truly adventurous palate, Nabhan uncovers surprising convergences between the landscape ecology, ethnogeography, agriculture, and cuisines of the Middle East and the binational Desert Southwest. There are the words and expressions that have moved slowly westward from Syria to Spain and to the New World to become incorporated—faintly but recognizably—into the language of the people of the U. S. –Mexico borderlands. And there are the flavors—piquant mixtures of herbs and spices—that have crept silently across the globe and into our kitchens without our knowing where they came from or how they got here. [+]And there is much, much more. We also learn of others whose work historically spanned these deserts, from Hadji Ali (“Hi Jolly”), the first Moslem Arab to bring camels to America, to Robert Forbes, an Arizonan who explored the desert oases of the Sahara. These men crossed not only oceans but political and cultural barriers as well. We are, we recognize, builders of walls and borders, but with all the talk of “homeland” today, Nabhan reminds us that, quite often, borders are simply lines drawn in the sand.
Publication date: 1997-01-01
Dewey code: 641
List Price: $39.95
Price: $37.49
Review The Cookery Book of Lady Clark of Tillypronie, 1909 (Southover Historic Cookery & Housekeeping) / Fairleigh Dickinson University Press:First published in 1909. This unabridged reprint makes it possible, for the first time since the original edition of ninety years ago, to cook from, read and enjoy Lady Clark's great book. Lady Clark began her cookery notebooks in the 1840s and kept on with them until her death in the late 19th century. This valuable collection of recipes, with variations, shows us what food was eaten during that time and is a particularly stimulating source book for anyone interested in cooking. Introduction by Geraldene Holt.
Publication date: 1996
Review Theft in the restaurant industry: Your silent partner / Employee Management Services, Inc:
Publication date: 1999-08-01
Dewey code: 338.47664153
List Price: $16.99
Price: $25.46
Review Sweet Memories / Anova Books:Sweet Memories offers a popular survey of the development of confectionery in Britain and its place in our social history. It examines the history of the principle companies and illustrates the account with posters, wrappers, and pictures of the sweets.
Edition: 2 Rev Sub
Publication date: 1994-11
Dewey code: 394.16
Price: $49.95
Review Eat Not This Flesh: Food Avoidances from Prehistory to the Present / University of Wisconsin Press:This text explores taboos against eating certain kinds of flesh from a historical and cultural perspective. New research on the use and avoidance of flesh foods, from antiquity to the present day, is integrated in this edition.
Publication date: 2000-10
Dewey code: 392.37
List Price: $29.95
Price: $29.95
Review From Fireplace to Cookstove: Technology and the Domestic Ideal in America / Syracuse University Press:Shows the cookstove both as a functional artifact and cultural symbol, exploring history, technology, the role of women, and the evolution of the American home and family.
Publication date: 2008-06-02
Dewey code: 641
List Price: $36.95
Price: $25.11
Review Standard Paper-Bag Cookery (1912) / Kessinger Publishing, LLC:Published originally in 1912, this volume aims to provide housewives with an economic and labor-saving manner for creating delicious family meals. Simplicity and frugality are emphasized throughout. An early forerunner of today's popularity of food cooked in parchment, many of the recipes can be easily reproduced today, and would make interesting meals for time- and budget-crunched families. The included seasonal menus look positively modern and not that different from menus that can be found in current cookbooks.
Creator: Anne Bower
Publication date: 1997-12
Dewey code: 394.10973
List Price: $45.00
Price: $36.52
Review Recipes for Reading: Community Cookbooks, Stories, Histories / University of Massachusetts Press:"This book makes a significant contribution to cultural studies and women's studies Based on sound and thorough scholarship, it will appeal not only to scholars, but also to a wider audience interested in food, cooking, and cookbooks". - Susan J. Leonardi.
Edition: 2
Publication date: 2007-03-09
Dewey code: 641.3
Price: $29.89
Review Cuisine and Culture: A History of Food and People / Wiley:An illuminating account of how history shapes our diets-now revised and updated Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did the African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Second Edition presents an engaging, informative, and witty narrative of the interactions among history, culture, and food. From prehistory and the earliest societies around the Tigris and Euphrates Rivers to today's celebrity chefs, Cuisine and Culture, Second Edition presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Fully revised and updated, this Second Edition offers new and expanded features and coverage, including: New Crossing Cultures sections providing brief sketches of foods and food customs moving between cultures More holiday histories, food fables, and food chronologies Discussions of food in the Byzantine, Portuguese, Turkish/Ottoman, and Austro-Hungarian empires Greater coverage of the scientific genetic modification of food, from Mendel in the 19th century to the contemporary GM vs. organic food debate Speculation on the future of food And much more! Complete with sample recipes and menus, as well as revealing photographs and illustrations, Cuisine and Culture, Second Edition is the essential survey history for students of food history.
Publication date: 2008-09-03
Dewey code: 641
List Price: $50.00
Price: $26.95
Review The Prawn Cocktail Years / Penguin Global:While Lindsey Bareham was helping Simon Hopkinson put together his best-selling book, "Roast Chicken and Other Stories", the two of them began to reminisce about hotel and restaurant dishes they had grown up with and always loved; those Cinderellas of the kitchen that we abandoned in our quest for the wilder shores of gastronomy. Classics such as Duck a l'Orange, Weiner Schnitzel, Moussaka, Garlic Mushrooms and, of course, Prawn Cocktail, have all been slung out like old lovers but when made with fine, fresh ingredients and prepared with care and a genuine love of good eating, these former favourites should grace the most discerning of tables. "The Prawn Cocktail Years" sets out to rehabilitate the food we once loved and found exciting. In so doing, the authors take us on a cook's tour of the legendary post-war hotels and gentlemen's clubs with their Mulligatawny and Shepherd's Pie, to the bistros of Swinging London where Pate Maison and sizzling Escargots excited the braver palate. Then there were the first Italian trattorias where Saltimbocca and Oranges in Caramel were the order of the day and the 'Continental' restaurants with their exotic offerings of Beef Stroganoff, Chicken Kiev and Rhum Baba. Recipes for all these old favourites have been brought back to life as well as those classics that were once described as the Great British Meal - Prawn Cocktail, Steak Garni with Chips and Black Forest Gateau. Cooked as they should be, this much derided and often ridiculed dinner is still something very special indeed. The prawn cocktail years are staging a comeback.
Publication date: 1996-10
Dewey code: 641.552
List Price: $11.95
Price: $25.78
Review Depression Times Cookbook / Quixote Press:
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The Cereals In America, La Quimica En El Arte De Cocinar/ the Chemistry in the Art of Cooking: Quimica Descriptiva Culinaria, Breakfast, Luncheon And Tea (1884), Moveable Feasts: The History, Science, and Lore of Food, The Prawn Cocktail Years, Voices in the Kitchen: Views of Food And the World from Working-class Mexican And Mexican American Women (Rio Grande/Rio Bravo), Taste for Adventure: A Culinary Odyssey Around the World, Japanese Cooking: A Simple Art, Turquoise: A Chef's Travels in Turkey, Arab/American: Landscape, Culture, and Cuisine in Two Great Deserts, The Cookery Book of Lady Clark of Tillypronie, 1909 (Southover Historic Cookery & Housekeeping), Theft in the restaurant industry: Your silent partner, Sweet Memories, Eat Not This Flesh: Food Avoidances from Prehistory to the Present, From Fireplace to Cookstove: Technology and the Domestic Ideal in America, Standard Paper-Bag Cookery (1912), Recipes for Reading: Community Cookbooks, Stories, Histories, Cuisine and Culture: A History of Food and People, The Prawn Cocktail Years, Depression Times CookbookTop headlines: Burmese Battle Spiritual and Economic Ills: Businesses are struggling, prices are rising and residents are facing a spiritual crisis. 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