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The Essential New York Times Cookbook: Classic Recipes for a New ...
by Amanda Hesser

Language

English

Pages

965

Publication Date

October 25, 2010

Product Description
Customer Reviews
<p><strong>A <em>New York Times</em> bestseller and Winner of the James Beard Award<br /><br /><br /><br />All the best recipes from 150 years of distinguished food journalism鈥攁 volume to take its place in America's kitchens alongside <em>Mastering the Art of French Cooking</em> and <em>How to Cook Everything</em>.</strong></p><br /><p>Amanda Hesser, co-founder and CEO of Food52 and former <em>New York Times</em> food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted <em>Times</em> subscribers will find the many treasured recipes they have cooked for years鈥擯lum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta鈥攁s well as favorites from the early Craig Claiborne <em>New York Times Cookbook</em> and a host of other classics鈥攆rom 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread.</p><br /><p>Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. <em>The Essential New York Times Cookbook</em> is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish鈥攁 volume that will serve as a lifelong companion.</p>
Salt: A World History
by Mark Kurlansky

Language

English

Pages

494

Publication Date

January 28, 2003

Product Description
Customer Reviews
<p><b>An unlikely world history from the bestselling author of <i>Cod </i> and <i>The Basque History of the World<br /><br /></i></b>In his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions.聽 Populated by colorful characters and filled with an unending series of fascinating details, <b><i>Salt</i>聽</b>is a supremely entertaining, multi-layered masterpiece.</p>
Lesser Beasts: A Snout-to-Tail History of the Humble Pig
by Mark Essig

Language

English

Pages

322

Publication Date

May 05, 2015

Product Description
Customer Reviews
Unlike other barnyard animals, which pull plows, give eggs or milk, or grow wool, a pig produces only one thing: meat. Incredibly efficient at converting almost any organic matter into nourishing, delectable protein, swine are nothing short of a gastronomic godsend聴yet their flesh is banned in many cultures, and the animals themselves are maligned as filthy, lazy brutes.<br /><br />As historian Mark Essig reveals in <i>Lesser Beasts</i>, swine have such a bad reputation for precisely the same reasons they are so valuable as a source of food: they are intelligent, self-sufficient, and omnivorous. What鈥檚 more, he argues, we ignore our historic partnership with these astonishing animals at our peril. Tracing the interplay of pig biology and human culture from Neolithic villages 10,000 years ago to modern industrial farms, Essig blends culinary and natural history to demonstrate the vast importance of the pig and the tragedy of its modern treatment at the hands of humans. Pork, Essig explains, has long been a staple of the human diet, prized in societies from Ancient Rome to dynastic China to the contemporary American South. Yet pigs鈥?ability to track down and eat a wide range of substances (some of them distinctly unpalatable to humans) and convert them into edible meat has also led people throughout history to demonize the entire species as craven and unclean. Today鈥檚 unconscionable system of factory farming, Essig explains, is only the latest instance of humans taking pigs for granted, and the most recent evidence of how both pigs and people suffer when our symbiotic relationship falls out of balance.<br /><br />An expansive, illuminating history of one of our most vital yet unsung food animals, <i>Lesser Beasts</i> turns a spotlight on the humble creature that, perhaps more than any other, has been a mainstay of civilization since its very beginnings聴whether we like it or not.
Dinner with Churchill: Policy-Making at the Dinner Table
by Cita Stelzer

Language

English

Pages

336

Publication Date

January 08, 2013

Product Description
Customer Reviews
<b>This engaging biography invites readers to dinner with Winston Churchill and his political guests in the years surrounding WWII.</b><br /><br /> A friend once said of Winston Churchill: 鈥淗e is a man of simple tastes; he is quite easily satisfied with the best of everything.鈥?But for Churchill, dinners were about more than good food, excellent champagnes, and Havana cigars. 鈥淓verything鈥?included the opportunity to use the table both as a stage on which to display his brilliant conversational talents and as an intimate setting in which to glean gossip and diplomatic insights and to argue for the many policies he espoused over his long political career.<br /> 聽<br /> In this riveting, informative, and entertaining account, Cita Stelzer draws on previously untapped material, diaries of guests, and a wide variety of other sources to tell of some of the key dinners at which Churchill presided before, during, and after World War II.<br /> 聽<br /> An 鈥渁cutely revealing鈥?and eloquent look at one of Great Britain鈥檚 most impactful prime ministers, <i>Dinner with Churchill</i> offers delicious new insights into the food, cocktails, and conversations that shaped history (<i>The Times Literary Supplement</i>).聽<br /> 聽
Butter: A Rich History
by Elaine Khosrova

Language

English

Pages

384

Publication Date

November 10, 2016

Product Description
Customer Reviews
<b>鈥淚ntimate and far-reaching聽.聽.聽. Khosrova鈥檚 ambitious project is a successful, fascinating account of a common dairy product鈥?(<i>Publishers Weekly</i>).</b><br /><br />It鈥檚 a culinary catalyst, an agent of change, a gastronomic rock star. Ubiquitous in the world鈥檚 most fabulous cuisines, butter is boss. Here, it finally gets its due.<br /><br />After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khosrova serves up a story as rich, textured, and culturally relevant as butter itself.<br /><br />From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. With tales about the ancient butter bogs of Ireland, the pleasure dairies of France, and the sacred butter sculptures of Tibet, Khosrova details butter鈥檚 role in history, politics, economics, nutrition, and even spirituality and art. Readers will also find the essential collection of core butter recipes, including beurre mani茅, croissants, p芒te bris茅e, and the only buttercream frosting anyone will ever need, as well as practical how-tos for making various types of butter at home鈥攐r shopping for the best.<br /><br />鈥淚rresistible and fascinating聽.聽.聽. This is one of those definitive books on a subject that every cook should have.鈥?鈥擡lisabeth Prueitt, co-owner of Tartine Bakery<br /><br />鈥淓difying from every point of view鈥攈istorical, cultural, and culinary. And what a bonus to have a collection of essential classic butter recipes included.鈥?鈥擠avid Tanis, author of <i>David Tanis Market Cooking</i>
A History of the World in 6 Glasses
by Tom Standage

Language

English

Pages

322

Publication Date

May 26, 2009

Product Description
Customer Reviews
<b><i>New York Times </i>Bestseller</b><br /><b><br /></b><b>From beer to Coca-Cola, the six drinks that have helped shape human history. </b><br /><br /><br />Written with authority and charm by journalist Tom Standage, <i>A History of the World in 6 Glasses</i> tells the story of humanity from the Stone Age to the 21st century through the lens of six beverages that have had a surprisingly pervasive influence on the course of human events: beer, wine, spirits, coffee, tea, and cola. <br /><br />First made in the Fertile Crescent, beer became so important to Mesopotamia and Egypt that by 3000 B.C.E. it was being used as currency. The main export of Ancient Greece's vast seaborne trade, wine helped spread its culture abroad. Spirits such as brandy and rum fueled the Age of Exploration, fortifying men on long voyages and oiling the pernicious slave trade. Originating in the Arab world, coffee stoked revolutionary thought in Europe during the Age of Reason, when coffeehouses became centers of intellectual exchange. Hundreds of years after the Chinese began drinking tea, it had far-reaching effects on British foreign policy. Carbonated drinks, invented in 18th-century Europe and popularized in the 20th-century, are now a leading symbol of globalization, particularly Coca-Cola.<br /><br />"Incisive, illuminating, and swift," (<i>New York Times</i>), <i>A History of the World in 6 Glasses</i> shows the intricate interplay of different civilizations in a fascinating new light. For Standage, each drink is a kind of technology, a catalyst for advancing culture. You may never look at your favorite drink the same way again.
The Mustard Cookbook
by , Robin Weir

Language

English

Pages

288

Publication Date

October 06, 2010

Product Description
Customer Reviews
<b>The definitive book on one of the world鈥檚 most versatile ingredients.</b><br /> 聽<br /> Mustard has a long and fascinating history weaving back through many different cultures. It was being cultivated even earlier than 4000 BC. The peppery flavored leaves of the plant can be eaten and are indeed one of the mainstays of southern American soul food cooking. Its seeds can be pressed to make oil as well as used whole.<br /> 聽<br /> This is the first authoritative book on the subject and covers all aspects of its history, cultivation, and its many and varied uses, both culinary and medicinal. There is something here for everyone, from the professional chef, who may want to learn how to make mustard from scratch, to the home cook. The bulk of the book is dedicated to over 150 recipes using mustard as an ingredient and includes recipes for sauces, soups, starters, fish, poultry, game, meat, vegetables, pickles, baking, savories, and puddings. There is also a section on making mustard at home.<br /> 聽<br /> Among the tempting treats to try are Mostarda di Cremona, now a fashionable relish on many tables, glazes for baked hams, chicken wings with mustard and lime, mackerel in black treacle and mustard, lapin moutarde (one of the classics of the French kitchen), glazed salt beef with mustard sauce, mustard seed sausages, mustard greens in coconut milk, piccalilli (probably one of the most famous pickles), spiced gingerbread, and mustard seed and allspice biscuits.<br /> 聽
Vintage Recipes: Timeless and Memorable Old-Fashioned Recipes fro...
by Louise Davidson

Language

English

Pages

148

Publication Date

March 19, 2019

Product Description
Customer Reviews
<h2> Celebrate the flavors of the classic recipes from the previous generations with this collection of old-fashioned vintage recipes. <br /><br />Download FREE with Kindle Unlimited</h2><br /><br />Nostalgia is a powerful thing, and many of us would love to explore the decades of the 1900s. In this cookbook, we share with you some of the classics of each decade, from the 1920s through to the 1970s. Some will be foods you鈥檝e heard of but might ever have tried, while others might be familiar to you already.<br /><br /><b> Each recipe has a short description of its origin, making you discover the history behind the dishes that have been tried and perfected over time. </b><br /><br /><h2>This illustrated cookbook will show you the way our great grandmothers, grandmothers, and mothers used to cook food for their family.</h2> <br /><br />The recipes included here are from our family recipe boxes handwritten on cards and that have been passed down from one generation to the next. The dishes are heartwarming, healthy, and made every time with lots of love! <br /><br /><b>Inside, you鈥檒l find over 50 delicious retro recipes including:</b><br />鈥elightful breakfast recipes such as the German Pancakes and the Yankee Mush<br />鈥wesome appetizer recipes like the Speakeasy Crab Dip and the Party Meatballs<br />鈥atisfying chicken and poultry recipes such as the Chicken a la King and the Kentucky Hot Brown<br />鈥holesome beef, pork, venison and lamb recipes such as the Smothered Swiss Steak and the Sausage Stovies<br />鈥ountiful seafood recipes such as the Tuna Casserole and the Normandy Trout<br />鈥asty vegetarian and side recipes such as the Creamed Peas on Toast and the Colcannon<br />鈥eartwarming soups like the New England Clam Chowder and the Partridge Soup<br />鈥uscious dessert recipes such as the Pineapple Upside-Down Cake and the Strawberry Chiffon Pie<br /><br /><b>All recipes come with an image, a detailed list of ingredients, cooking and preparation times, number of servings and easy to follow step-by-step instructions. .</b><br /><br />Read on your favorite devices such as Kindle, iPhone, iPad, Android cellular phone, tablet, laptop, or computer with Amazon's free reading Kindle App.<br /><br />Come down memory lane and prepare delicious vintage recipe your family members or friends will discover for the first time or spark pure joy from the wholesome flavors of their childhood!<br /><br /><h2><b> Let鈥檚 get started! Scroll back up and click the BUY NOW button at the top right side of this page for an immediate download!</b></h2><br />
Tasting Beer, 2nd Edition: An Insider's Guide to the World's Grea...
by Randy Mosher

Language

English

Pages

376

Publication Date

April 04, 2017

Product Description
Customer Reviews
This completely updated second edition of the best-selling beer resource features the most current information on beer styles, flavor profiles, sensory evaluation guidelines, craft beer trends, food and beer pairings, and draft beer systems. You鈥檒l learn to identify the scents, colors, flavors, mouth-feel, and vocabulary of the major beer styles 鈥?including ales, lagers, weissbeirs, and Belgian beers 鈥?and develop a more nuanced understanding of your favorite brews with in-depth sections on recent developments in the science of taste. Spirited drinkers will also enjoy the new section on beer cocktails that round out this comprehensive volume.
The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adr...
by Lisa Abend

Language

English

Pages

306

Publication Date

March 22, 2011

Product Description
Customer Reviews
A season behind the scenes at the world's most exclusive and renowned restaurant, El Bulli.

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