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Italian Grill
by Mario BataliFrom Mario Batali, superstar chef and author of Molto Italiano, comes the ultimate handbook on Italian grilling, which will become an instant must-have cookbook for home grillers.Easy to use and filled with simple recipes, Mario Batali's new grilling handbook takes the mystery out of making tasty, simple, smoky Italian food. In addition to the eighty recipes and the sixty full-color photographs, Italian Grill includes helpful information on different heat-source options, grilling techniques, and essential equipment. As in Molto Italiano, Batali's distinctive voice provides a historical and cultural perspective as well.Italian Grill features appetizers; pizza and flatbreads; fish and shellfish; poultry; meat; and vegetables. The delicious recipes include Fennel with Sambuca and Grapefruit; Guinea Hen Breasts with Rosemary and Pesto; Baby Octopus with Gigante Beans and Olive-Orange Vinaigrette; and Rosticciana, Italian-Style Ribs.
Italian Identity in the Kitchen, or Food and the Nation (Arts and Traditions of the Table: Perspectives on Culinary History)
by Massimo MontanariMassimo Montanari draws readers into the far-flung story of how local and global influences came to flavor Italian identity. The fusion of ancient Roman cuisine—which consisted of bread, wine, and olives—with the barbarian diet—rooted in bread, milk, and meat—first formed the basics of modern eating across Europe. From there, Montanari highlights the importance of the Italian city in the development of gastronomic taste in the Middle Ages, the role of Arab traders in positioning the country as the supreme producers of pasta, and the nation's healthful contribution of vegetables to the fifteenth-century European diet. Italy became a receiving country with the discovery of the New World, absorbing corn, potatoes, and tomatoes into its national cuisine. As disaster dispersed Italians in the nineteenth century, new immigrant stereotypes portraying Italians as "macaroni eaters" spread. However, two world wars and globalization renewed the perception of Italy and its culture as unique in the world, and the production of food constitutes an important part of that uniqueness.
Italian Moms: 150 Family Recipes (Italian Moms #2)
by Frank Costantini Elisa Costantini&“The best reason of all to say &‘Mamma mia!&’&” —Booklist (starred review)&“Costantini presents these hearty, approachable recipes with sincerity and grace.&” —Publishers Weekly&“Costantini blends recipes and memoir to brilliant effect.&” —Library Journal In her second cookbook, Elisa Costantini not only illuminates Italian cuisine through 150 homestyle recipes, she offers a loving celebration of food, family, and culture. Elisa Costantini once again shares her vision of Italian home cooking. In this sequel to her bestselling debut cookbook, Italian Moms: Spreading Their Art to Every Table, she serves up more than 150 recipes: some are influenced by her childhood in Abruzzo and others are reinvented classic dishes that pay homage to newer generations of Italian-Americans. In the wake of her first book, Elisa received dozens of e-mails from readers asking her to identify recipes they remembered from childhood, but were unable to find. Elisa, with her profound understanding and love of Italian culinary traditions and ingredients, painstakingly reconstructed these beloved dishes from letters, notes, and memories—and developed many new ones, too. Her food, from antipasti to desserts, brings together family and friends, young and old, to the table to honor great food, traditions, and most of all, each other&’s company. RECIPES INCLUDE: Verdure Miste Fritte (Fried Vegetables) * Sausage Crostini * Pancetta Corn Cakes * Tuna and Chili Pepper Tea Sandwich * Pasta Fagioli * Penne with Lobster * Fusilli with Broccoli Rabe * Beetroot and Farro Soup * Seafood Risotto * Italian Easter Pie * Veal Marsala * Lamb with Egg and Cheese * Chicken Saltimbocca * Panna Cotta * Anisette Biscotti * Italian Rum Trifle * plus a variety of sauces, spreads, and jams!
Italian Moms: Classic Homestyle Italian Recipes (Italian Moms #1)
by Frank Costantini Elisa CostantiniTried-and-true Italian food from a mom who knows what it means to cook from the heart. Prepare delicious Italian food for the people you love! In her debut cookbook, Elisa Costantini gathers recipes for the authentic dishes she has made for her own family and friends for years. These are meals that Elisa learned to cook as a child at home in the town of Abruzzo, and they range from Caprese Salad and Eggplant Mini Meatballs to Timballo, Scrippelle Mbuse, Braciole, and classic desserts like biscotti and Nutella Tart.Winner of the 2017 Reader&’s Favorite® Award¡
Italian Recipes For Dummies
by Amy RioloYour roadmap to cooking like an Italian your very own home For those of us not lucky enough to have our very own Italian grandmother or have attended culinary school in Italy, Italian Recipes For Dummies is stepping in to fill the gap. Award-winning chef and author Amy Riolo delivers a step-by-step guide to creating authentic Italian dishes, starting from the basics and progressing to more advanced techniques and recipes. You'll discover how to shop for, plan, and cook authentic Italian meals properly. You'll also find guidance on how to incorporate the cultural, nutritional, and historical influences that shape classic Italian cuisine. This book includes: Individual chapters on staples of the Italian pantry: wine, cheese, and olive oil More than 150 authentic Italian recipes with step-by-step instructions Access to a Facebook Page hosted by the author that provides extended resources and up-to-date information on mastering Italian cooking The perfect book for amateur chefs, Italy afficianados, homemakers, and anyone else looking for culinary inspiration, Italian Recipes For Dummies is also an indispensable guide for people seeking healthier ways of shopping, cooking, and eating without giving up amazing flavors and rich foods.
Italian Slow Cooking
by Ellen BrownFrom the bestselling author of the acclaimed Complete Idiot's Guide to Slow Cooker Cooking--more than 150 of your favorite Italian recipes designed for the slow cooker. Feast your eyes on the largest collection of Italian slow cooking recipes. With beautiful full-color photographs throughout and more than 150 recipes to choose from, this book gives you the means to fill your kitchen with scrumptious smells and your stomach with satisfaction.
Italian Snacking: Sweet and Savory Recipes for Every Hour of the Day - A Cookbook
by Anna Francese GassFrom mid-morning coffee break spuntini to aperitivi happy-hour bites, explore the culture of Italian snacks and street foods in this mouthwatering cookbook. Italian food has captivated our taste buds for centuries. Combining simplicity and creativity, it enchants with an alchemy of high-quality ingredients, recipes tied to the specialties of each region, and the experience of being at the table. There is an entire category of smaller bites—spuntini—meant to be enjoyed at in-between-meal moments of the day. This snack cookbook by Italian food expert Anna Francese Gass introduces the American audience to the complete range of spuntini culture, with recipes drawn from all across the country. She shares recipes for spuntini di meta mattina (mid-morning snacks often enjoyed with a second—or third—coffee); merenda, the cherished after-school treat for children (that also offers adults a way to stave off hunger before dinner); and aperitivi, delightful early-evening Italian appetizers meant to be enjoyed with drinks. Also included is a chapter of delicacies from Italy's robust culture of street food (the one instance where Italians might eat on the go). Studded with gorgeous photography of both finished dishes and Italian food markets, cafes, bars, and pasticcerie, this book will elevate your snacking game to the Italian ideal.With simple yet creative recipes made from quality ingredients, this Italian cookbook brings the same small plate ethos of books like Snacking Cakes and Brilliant Bites to the spuntini, aperitivi, and street food specialtiesthat define Italy's delightful snacking culture.
Italian Street Food: Recipes From Italy's Bars And Hidden Laneways
by Smith Street Books Paola BacchiaEighty-five delicious recipes from Italy's street food scene. We're all familiar with Italy's classic recipes, but few are aware of the traditional dishes that come from a burgeoning street-food scene. <P><P>Hidden behind the town squares, away from the touristy restaurants, and down back streets are little-known gems offering up some of Italy's tastiest and best-kept secret dishes that the locals don't want you to know about. Italians are a social bunch who love to share, therefore it comes as no surprise that food is often prepared and shared on the streets. <P><P>Italian Street Food is not just another Italian cookbook; it delves into these backstreets to bring you some of Italy's most exciting food. Learn how to make authentic polpettine, arancini, stuffed cuttlefish, cannolis, and fritters, and perfect your gelato-making skills with authentic Italian flavors such as lemon and basil, affogato and aperol, and orange. <P><P>With beautiful stories and photography throughout, Italian Street Food brings an old and much-loved cuisine into a whole new light.
Italian Wine For Dummies (For Dummies Ser.)
by Mary Ewing-Mulligan Ed McCarthy"A must-have book for anyone who is serious about Italian wines."—Lidia Bastianich, host of PBS?s Lidia's Italian Table "I have yet to encounter more knowledgeable guides to...Italian wine."—Piero Antinori, President, Antinori Wines "Bravo to Ed and Mary! This book shows their love for Italy, the Italian producers, and the great marriage of local foods with local wines. Here is a great book that presents the information without intimidation."—Piero Selvaggio, VALENTINO Restaurant Right now, Italy is the most exciting wine country on earth. The quality of Italian wines has never been higher and the range of wines has never been broader. Even better, the types of Italian wines available outside of Italy have never been greater. But with all these new Italian wines and wine zones not to mention all the obscure grape varieties, complicate blends, strange names and restrictive wine laws. Italian wines are also about he most challenging of all to master. The time has come for comprehensive, up-to-date guides to Italian wines. Authored by certified wine educators and authors Ed McCarthy and Mary Ewing-Mulligan, Italian Wine For Dummies introduces you to the delectable world of fine Italian wine. It shows you how to: Translate wine labels Identify great wine bargains Develop your own wine tastes Match Italian wines with foods Here's everything you need to know to enjoy the best Tuscans, Sicilians, Abruzzese and other delicious Italian wines. This lighthearted and informative guide explores: The styles of wine made in Italy and the major grape varieties used to make them How the Italian name their wines, the complicated laws governing how names are given and the meanings of common label terminology Italy's important wine regions including a region-by-region survey of the best vineyards and their products A guide to pronouncing Italian wine terms and names and how to order Italian wines in restaurants For Italians, wine (vino) is food (alimentari) and food is love (amore). And you can never have enough love in your life. So, order a copy of Italian Wine For Dummies, today and get ready to share the love!
Italian Wine: The History, Regions, and Grapes of an Iconic Wine Country
by Kate Leahy Shelley LindgrenJourney through all twenty regions of Italy to discover the grapes, terrain, and historical techniques that have influenced modern Italian winemaking in this accessible and stunning guide to Italian wines. &“A brilliant look into the past, present, and future of wine and food in Italy.&”—Rajat Parr, owner-operator of Phelan Farm and author of Secrets of Sommeliers and The Sommelier&’s Atlas of Taste From award-winning sommelier Shelley Lindgren, who has long been recognized (and now knighted!) for her promotion of lesser-known Italian wines, and acclaimed cookbook author Kate Leahy comes a user-friendly and charming guide to Italian wines two decades in the making. The dynamic storytelling duo takes you through a beautifully photographed and delightfully comprehensive journey to understand what Italian wine looks like today: the makers shaping the industry, the innovative ways farmers are adapting to climate change, and the history that paved the path for this current movement.Travel vicariously through all twenty regions with Leahy and Lindgren and expand your palate beyond Chianti, Pinot Grigio, and Lambrusco. Immerse yourself in the untold stories of how ancient winemaking techniques, the shifts of power and the movement of families, and the terrain and climate have influenced modern Italian winemaking. The curiosity and passion Lindgren and Leahy have is infectious and inviting, and you&’ll leave with a buzz and a richer understanding of the country&’s wines.Let Italian Wine be your in-depth and fun guide into this endlessly fascinating, diverse world of wine.
Italian, My Way: More Than 150 Simple and Inspired Recipes That Breathe New Life into Italian Classics
by Jonathan WaxmanSimple. Seasonal. Inspired. A father of New American cuisine and mentor to chefs like Bobby Flay, Jonathan Waxman introduced a new generation to the pleasures of casual food by shining a spotlight on seasonal produce. Now, in Italian, My Way, he shares the spontaneous and earthy dishes that made him a Top Chef Master and culinary legend, and turned his restaurant Barbuto into a New York destination. Waxman’s rustic Italian food is accessible, delicious, and a joy to prepare. It’s food you cook for friends and family with music in the background and a glass of wine in hand—fresh ravioli with pumpkin and sage, chicken al forno with salsa verde, a blueberry crisp. Italian, My Way gives you the confidence to transform simple ingredients into culinary revelations and create bold and robust flavor without a lot of fuss. You’ll make the perfect blistered-crust pizza and spaghetti alla carbonara, the creamiest risotto with sweet peas and Parmesan, and an unforgettable grilled hanger steak with salsa piccante. Waxman breaks down the culinary lessons of Italy into plain English, helping you sweat less in the kitchen and enjoy cooking more. After all, simpler recipes mean less time planning meals—and more time enjoying them. As chef Tom Colicchio writes in his foreword, “This is food that is meant to be made in your home. Cook it with love and for your family and friends. That’s Italian, Jonathan’s way.”
Italienische Küche für Dummies (Für Dummies)
by Amy RioloTräumen Sie auch manchmal davon, in der warmen Sonne Italiens zu sitzen, ein Glas Wein in der Hand und ein leckeres Essen genießend, natürlich frisch gekocht von einer italienischen Nonna? Amy Riolo bringt Ihnen dieses Gefühl direkt in die eigene Küche. Dabei reiht sie nicht einfach nur Rezepte aneinander: Sie lernen auch, was italienische Küche wirklich ausmacht, welche Zutaten typisch italienisch sind, was Sie immer im Vorratsschrank haben sollten und welcher Wein wann der richtige ist. Egal ob Klassiker wie Tomatensauce, selbstgemachte Pasta, Focaccia und Biscotti oder fortgeschrittene Rezepte wie gegrillter Schwertfisch, Risotto Milanese oder Ente in Rotweinsauce - für jeden ist das Richtige dabei.
Italy Anywhere: Living An Italian Culinary Life Wherever You Call Home
by Lori De Mori Jean-Louis De Mori Antonio TommasiNowhere is Italian life more seductive than in the kitchen. With over 150 recipes and personal wisdom from the kitchen, "Italy Anywhere" helps you to create the simple style of a backroads table, similar in feel to the inns scattered throughout the Northern country. From spicy green olives to fresh pastas and bruschetta, from fluffy gnocchi and vegetable anitpasti to flavoring oils and cured prosciutto -- the authors carefully explain the fundamentals and translate extraordinary recipes into something truly accessible to the American home cook. They also share their time-tested culinary secrets and entertaining pleasures in over 30 food essays on subjects like "Learning to Cook", "Why We Invite", "Preparing Mushrooms", and "Dinner for One". These essays offer a lighthearted and inviting look beyond the mechanics of recipe to the real art of creating Italian food in the Italian style. Handsome woodcut-style drawings accompany the text.
Italy Cocktails: An Elegant Collection of Over 100 Recipes Inspired by Italia (City Cocktails)
by Paul FeinsteinAn elegant collection of over 100 recipes inspired by Italia.These signature drink recipes from Italy hotspots pay homage to this vibrant country. With over 100 recipes and dozens of bartender profiles, you can drink like a local whether you&’re just visiting or entertaining at home. From ritzy rooftop bars with views of the Colosseum to stylish Japanese-inspired haunts, locals and tourists alike will discover new watering holes that are sure to satisfy all tastes. With signature creations by prominent mixologists in the region, this book offers a detailed rundown of the best locations Italy has to offer.Within the gorgeous, die-cut covers, you'll find:More than 100 essential and exciting cocktail recipes, including recipes for bespoke ingredients and other serving suggestionsInterviews with the country's trendsetting bartenders and mixologistsBartending tips and techniques from the expertsFood and drink hotspots across the countryAnd much more!Rome, Florence, Venice, Milan, Naples, Bologna, Verona, Siena, Sicily—explore these beautiful cities and their craft cocktail scenes without ever leaving your zip code with Italy Cocktails.
Italy in a Wineglass: The Story of Italy Through Its Wines
by Marc Millon&“Compulsory reading&” - The International Wine ReviewA leading travel writer guides readers on a sumptuous journey through time and flavor to understand how and why wine transformed Italy . . .&“It&’s not often that a wine writer can engross and enthrall you with the history of a culture where wine merely plays its part along with many other players. Marc Millon does this absorbingly and impressively, telling the intriguing, exasperating, but ultimately optimistic story of Italy and its wines.&” —OZ CLARKE, author of The History of Wine in 100 BottlesThe world is enamored with Italy: its culture, art, food, and fashion, its beautiful landscapes, and famous cities—and, of course, its wine.From the ancient Greeks to the Medici, and from fascism to feminism, Italy has always been entwined with wine. Through the millennia, it has been a celebratory libation at great events, given solace in times of despair, and fortified warriors before battle. Whether Possessioni Rosso, still made by descendants of Dante; Barolo &“Lazzarito,&” from a wine estate founded by the son of Italy&’s first king; or Terre Rosse di Giabbascio, pressed from grapes grown on ex-Mafia land, the peninsula&’s wines provide an intoxicating insight into the ideas, events, and personalities that shaped Italian history.If history can sometimes be throat-achingly dry, writer and wine expert Marc Millon serves up a delightfully fresh take on Italy&’s past, present, and future, best enjoyed with a glass in hand.
Italy's Native Wine Grape Terroirs
by Ian D'AgataItaly’s Native Wine Grape Terroirs is the definitive reference book on the myriad crus and the grand cru wine production areas of Italy’s native wine grapes. Ian D’Agata’s approach to discussing wine, both scientific and discursive, provides an easy-to-read, enjoyable guide to Italy’s best terroirs. Descriptions are enriched with geologic data, biotype and clonal information, producer anecdotes and interviews, and facts and figures compiled over fifteen years of research devoted to wine terroirs. In-depth analysis is provided for the terroirs that produce both the well-known wines (Barolo, Chianti Classico, Brunello di Montalcino) and those not as well-known (Grignolino d’Asti, Friuli Colli Orientali Picolit, Ischia). Everyday wine lovers, beginners, and professionals alike will find this new book to be the perfect complement to D’Agata’s previous award-winning Native Wine Grapes of Italy.
Itsu 20-minute Suppers: Eat Beautiful With Noodles, Grains, Rice And Soups
by Julian Metcalfe Blanche VaughanIn this revolutionary cookbook the authors of the bestselling itsu: the cookbook (almost 60,000 copies sold worldwide) provide simple, nutritious, easy-to-follow recipes, all of which can be made within 20 minutes. Using ingredients readily available at mini-markets, they have created 100 deliciously healthy Asian-inspired recipes with noodles, rice, grains and soups. Why resort to nasty ready meals when you can cook itsu-style meals at home in minutes? itsu is dedicated to skinny but delicious food: light, green and good for you. But it's not just the calories that are taken care of; the 'superfood' ingredients in the recipes provide optimum nutrition too. And it's food that tastes as good as it looks...
Itsu 20-minute Suppers: Quick, Simple & Delicious Noodles, Grains, Rice & Soups
by Julian Metcalfe Blanche Vaughan***'From stir-fries to salads, these healthy recipes can all be on the table in minutes' - The TimesFrom the authors of the bestselling itsu: the cookbook comes simple, nutritious, easy-to-follow recipes, all of which can be made within 20 minutes. Using ingredients readily available at mini-markets, they have created 100 deliciously healthy Asian-inspired recipes with noodles, rice, grains and soups. Why resort to bland ready meals when you can cook itsu-style meals at home in minutes? itsu is dedicated to skinny but delicious food: light, green and good for you. But it's not just the calories that are taken care of; the 'superfood' ingredients in the recipes provide optimum nutrition too. And it's food that tastes as good as it looks...Remain virtuous every night of the week with the new cookbook from itsu. It's bursting with delicious recipes like squash and coconut laksa and teriyaki salmon with ginger rice, all ready within 20 minutes. Boom! - Grazia
Itsu the Cookbook: 100 Low-Calorie Eat Beautiful Recipes for Health & Happiness. Every Recipe under 300 Calories and under 30 Minutes to Make
by Julian Metcalfeitsu is dedicated to skinny but delicious food: light, green and good for you. In this book you'll find 100 Asian-inspired recipes for soups, broths, salads, miso dishes, noodles and rice, as well as favourites such as teriyaki dishes, brown rice pots and iced teas. There are even tips on how to make sushi and frozen yogurt at home. Every dish provides fewer than 300 calories per serving, takes fewer than 30 minutes to master and contains minimal amounts of saturated fat. But it's not just the calories that are taken care of; the 'superfood' ingredients in the recipes provide optimum nutrition too, with potassium-rich avocados, vitamin-packed cucumbers, edamame beans full of fibre and protein, and pumpkin and sesame seeds bursting with iron and zinc. And it's food that tastes as good as it looks...
Itsu the Cookbook: 100 Low-calorie Eat Beautiful Recipes For Health And Happiness
by Julian Metcalfeitsu is dedicated to skinny but delicious food: light, green and good for you. In this book you'll find 100 Asian-inspired recipes for soups, broths, salads, miso dishes, noodles and rice, as well as favourites such as teriyaki dishes, brown rice pots and iced teas. There are even tips on how to make sushi and frozen yogurt at home. Every dish provides fewer than 300 calories per serving, takes fewer than 30 minutes to master and contains minimal amounts of saturated fat.But it's not just the calories that are taken care of; the 'superfood' ingredients in the recipes provide optimum nutrition too, with potassium-rich avocados, vitamin-packed cucumbers, edamame beans full of fibre and protein, and pumpkin and sesame seeds bursting with iron and zinc. And it's food that tastes as good as it looks...
It’s Always Been Ours: Reclaiming the Story of Black Women’s Bodies
by Jessica WilsonReclaim ownership of your health, rewrite the narrative surrounding body image and restore your right to healing, safety and self-love.For too long Black women have been left out of discussions about body image, food, health and wellness. By bringing the bodies of Black women centre stage, eating disorder specialist Jessica Wilson asks us to reimagine the ways we think about, discuss and tend to our bodies.This book is a call for body liberation now. It&’s Always Been Ours pushes back against some of the unhealthy ideals within the wellness movement. Seamlessly blending stories of clients, friends and celebrities, Jessica reveals how a fixation on thin, white women negatively impacts how Black women exist within our bodies. Jessica urges us to reject a diet culture that disproportionately harms Black women. She offers, instead, a politics of body liberation that prioritizes Black women&’s physical and psychological needs.With just the right mix of wit, levity and wisdom, Jessica shows us how a radical reimagining of body narratives is a prerequisite to wellbeing for everyone. It&’s Always Been Ours is a love letter that celebrates Black women&’s bodies and shows us a radical and essential path forward to rediscovering vulnerability and joy.
Ivan Ramen
by David Chang Chris Ying Ivan OrkinThe end-all-be-all guide to ramen from Ivan Orkin, the iconoclastic New York-born owner of Tokyo's top ramen shop. While scores of people line up outside American ramen powerhouses like Momofuku Noodle Bar, chefs and food writers in the know revere Ivan Orkin's traditional Japanese take on ramen. Ivan Ramenchronicles Orkin's journey from dyed-in-the-wool New Yorker to the chef and owner of one of Japan's most-loved ramen restaurants, Ivan Ramen. His passion for ramen is contagious, his story fascinating, and his recipes to-die-for, including master recipes for the fundamental types of ramen, and variations on each. Likely the only chef in the world with the knowledge and access to convey such a candid look at Japanese cuisine to a Western audience, Orkin is perfectly positioned to author what will be the ultimate English-language overview on ramen and all of its components.
Ivar's Seafood Cookbook: The O-fish-al Guide to Cooking the Northwest Catch
by The Crew at Ivar's Jess ThomsonIf Ivar's isn't a landmark, it ought to be. Serving local seafood--salmon, oysters, clams, halibut--for 75 years, it is one of the most successful restaurants in the Pacific Northwest. With their first cookbook, they serve up home-cooking recipes from the restaurant's extensive repertoire of seafood dishes. But what else would you expect from the folks whose motto is "keep clam?" Ivar's has a lively history of creative self-promotion, from their wild, giant dancing clams ads to their announced plan to introduce the iSpoon in 2015. The cookbook contains 60 of Ivar's best recipes, tantalizing photography, and a gathering of anecdotes and ephemera from three-quarters of a century of restaurant adventures, marketing feats and pranks, and dedication to serving its customers.Find out more at www.ivars.com
J Sheekey FISH
by Tim Hughes Allan Jenkins Howard SooleyIn the heart of London's Covent Garden, J Sheekey has been offering the finest fish, oysters, shellfish and other fruits de mer since the 1890s. Josef Sheekey was a market stall holder given permission by Lord Salisbury to serve fish and seafood in his 1896 property development in St Martin's Court, on the proviso that he supply meals to Salisbury's after-theatre dinner parties. Over a century later, the restaurant retains its late-Victorian charm and buzzes with fashionable folk and famous faces. The menu takes in prime fish such as Dover and lemon sole, brill and salmon, with seasonal specials such as Esk sea trout with lovage and girolles, roast lobster with sweetbreads and salt baked bass. Old favourites include lobster thermidor and Sheekey's famous fish pie.J Sheekey Fish immortalises recipes from this renowned kitchen. Sheekey Executive Chef Tim Hughes has teamed up with legendary cookery editor Allan Jenkins to create the cookery book event of 2012.
JELL-O Girls: A Family History
by Allie RowbottomA "gorgeous" (New York Times) memoir that braids the evolution of one of America's most iconic branding campaigns with the stirring tales of the women who lived behind its facade - told by the inheritor of their stories. <P><P>In 1899, Allie Rowbottom's great-great-great-uncle bought the patent to Jell-O from its inventor for $450. The sale would turn out to be one of the most profitable business deals in American history, and the generations that followed enjoyed immense privilege - but they were also haunted by suicides, cancer, alcoholism, and mysterious ailments. More than 100 years after that deal was struck, Allie's mother Mary was diagnosed with the same incurable cancer, a disease that had also claimed her own mother's life. <P><P>Determined to combat what she had come to consider the "Jell-O curse" and her looming mortality, Mary began obsessively researching her family's past, determined to understand the origins of her illness and the impact on her life of Jell-O and the traditional American values the company championed. Before she died in 2015, Mary began to send Allie boxes of her research and notes, in the hope that her daughter might write what she could not. JELL-O GIRLS is the liberation of that story. <P><P>A gripping examination of the dark side of an iconic American product and a moving portrait of the women who lived in the shadow of its fractured fortune, JELL-O GIRLS is a family history, a feminist history, and a story of motherhood, love and loss. In crystalline prose Rowbottom considers the roots of trauma not only in her own family, but in the American psyche as well, ultimately weaving a story that is deeply personal, as well as deeply connected to the collective female experience.