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All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present
by Stephen MennellIncluding pictures, anecdotes and recipes from an enormous range of sources, this volume presents an innovative history of cooking and eating in England and France, aiming to demonstrate that the cuisines of these two countries have been closely entwined for over a millennium. The book won the 1986 International Grand Prix for Gastronomic Literature.
All Stirred Up: Suffrage Cookbooks, Food, and the Battle for Women's Right to Vote
by Laura KuminIn honor of the centenary of the 19th amendment, a delectable new book that reveals a new side to the history of the suf frage movement.We all likely conjure up a similar image of the women&’s suffrage movement: picket signs, red carnations, militant marches through the streets. But was it only these rallies that gained women the exposure and power that led them to the vote? Ever courageous and creative, suffragists also carried their radical message into America&’s homes wrapped in food wisdom, through cookbooks, which ingenuously packaged political strategy into already existent social communities. These cookbooks gave suffragists a chance to reach out to women on their own terms, in nonthreatening and accessible ways. Cooking together, feeding people, and using social situations to put people at ease were pioneering grassroots tactics that leveraged the domestic knowledge these women already had, feeding spoonfuls of suffrage to communities through unexpected and unassuming channels. Kumin, the author of The Hamilton Cookbook, expands this forgotten history, she shows us that, in spite of massive opposition, these women brilliantly wove charm and wit into their message. Filled with actual historic recipes (&“mix the crust with tact and velvet gloves, using no sarcasm, especially with the upper crust&”) that evoke the spirited flavor of feminism and food movements, All Stirred Up re-activates the taste of an era and carries us back through time. Kumin shows that these suffragettes were far from the militant, stern caricatures their detractors made them out to be. Long before they had the vote, women enfranchised themselves through the subversive and savvy power of the palate.
All The Onions: And How To Grow Them
by Betty JacobsDescribes how to grow, harvest, store, and use all the members of the onion family. Onions, garlic, shallots, leeks as well as others.
All Things Jerky: The Definitive Guide to Making Delicious Jerky and Dried Snack Offerings
by Andy Lightbody Kathy MattoonA hardcore compilation of more than 100 tested recipes from around the world. The jerky world has undergone a major revival in the last five years in terms of experimentation, products, popularity, and just plain good eating. In All Things Jerky. we find a collection of some of the best tried and tested recipes from around the world, including instructions for all the equipment, gear, and recipes you’ll need to make jerky at home. While authors Andy Lightbody and Kathy Mattoon are accomplished hunters, this book is not a hunting or fishing how-to. Instead, it is the culmination of their last forty years spent sampling jerky and dried snacks around the world while traveling, hunting, fishing, and writing. These flavor-packed recipes are perfect for sharing with the entire family. Enjoy such recipes as: Hawaiian Islands Ginger Chew Hi Mountain Jerky Strips Black Forest Cherry Chew Cranapple Chicken These recipes are designed for everyone, from supermarket moms who purchase their meats, fruits, and vegetables on a weekly basis to the avid outdoorsman who hunts and fishes for most everything found in his freezer. In addition to these protein-laden recipes is a host of fruit, vegetable, and nut offerings sure to please even the pickiest of eaters.
All Things Lovely: Inspiring Health and Wholeness in Your Home, Heart, and Community
by Jenn JohnsonTake the first steps to living as a healthier and happier woman and discover the spiritual importance of acceptance, gathering, and community. Jenn Johnson has come to realize that the pursuit of perfection is unrealistic and unfair. Instead, we need to pause and reflect on what's in front of us. But how? How can we slow down? How can we remain focused on what's important and do things with intention? What can we pursue that represents God's heart for us, things that are true, noble, right, pure, admirable, excellent, praiseworthy? By pursuing all things "lovely." Living a holistic and holy life, a life marked by beauty and truth, means being mindful and intentional about what we put in our bodies, how we present ourselves to the world, the spaces we create, and the people we let into our lives. When we set our minds on what is lovely, we begin to see ourselves and the world as God intended. We begin to be wholly renewed.
All Time Best Holiday Entertaining (All-Time Best)
by America'S Test KitchenWith decades of experience turning out perfect turkeys, the experts at Cook's Illustrated are no strangers to pulling off a great holiday meal. In All-Time Best Holiday Entertaining, we have gathered 75 spectacular, foolproof recipes from our extensive archives to help you confidently prepare memorably festive feasts for years to come.
All Time Best Sunday Suppers
by America'S Test KitchenAfter 20 years of turning out roasts, stews, and comfort-food casseroles, the experts at Cook's Illustrated are the ultimate resource for foolproof Sunday suppers. In All-Time Best Sunday Suppers, we have gathered 75 perfect recipes from our extensive archives to help make everyone's Sundays the happiest day of the week.
All Under Heaven: Recipes from the 35 Cuisines of China
by Carolyn PhillipsA comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes.Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei,All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes--from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork--written with clear, step-by-step instructions, All Under Heaven serves as both a handbook for the novice and a source of inspiration for the veteran chef.
All You Can Eat: How Hungry is America?
by Joel BergWith the biting wit of Supersize Me and the passion of a lifelong activist, Joel Berg has his eye on the growing number of people who are forced to wait on lines at food pantries across the nation--the modern breadline. All You Can Eat reveals that hunger is a problem as American as apple pie, and shows what it is like when your income is not enough to cover rising housing and living costs and put food on the table.Berg takes to task politicians who remain inactive; the media, which ignores hunger except during holidays and hurricanes; and the food industry, which makes fattening, artery-clogging fast food more accessible to the nation's poor than healthy fare. He challenges the new president to confront the most unthinkable result of US poverty--hunger--and offers a simple and affordable plan to end it for good. A spirited call to action, All You Can Eat shows how practical solutions for hungry Americans will ultimately benefit America's economy and all of its citizens.
All You Knead Is Love
by Tanya GuerreroTanya Guerrero's All You Knead Is Love is a contemporary middle grade coming-of-age novel about a twelve-year-old multiracial Filipino and Spanish girl who goes to live with her grandmother for the summer, gaining confidence through a newly discovered passion for baking, perfect for fans of Hello, Universe and Merci Suarez Changes Gears.Sometimes you find home where you least expect it.Twelve-year-old Alba doesn't want to live with her estranged grandmother in Barcelona. She wants to stay with her mom, even if that means enduring her dad's cutting comments to them both.But in her new home, Alba forms a close relationship with her grandmother, gains a supportive father figure and new friends, and even discovers a passion and talent for baking. And through getting to know the city her mother used to call home, Alba starts to understand her mother better—and may just be able to make their family whole again.
All about Coffee: A History of Coffee from the Classic Tribute to the World's Most Beloved Beverage
by William H UkersThe original homage to the world's most extraordinary drink!In 1922, William H. Ukers wrote the definitive work on coffee. As the founder of The Tea and Coffee Trade Journal, an industry magazine still active today, he spent seventeen years traveling the world and uncovering everything there was to know about both the bean and the beverage. From its historic roots and the drinking customs of different countries to its effects on the mind and the preparation of the perfect cup, this book captures all the rich and complex history of coffee.Filled to the brim with robust facts, aphorisms, and more, All About Coffee culls the best of Ukers's research and observations sip after sip, page after page.
All about the Burger: A History of America's Favorite Sandwich
by Sef GonzalezFrom conception to perfection, a complete history of the hamburger, for fans of Mark Kurlansky, Tom Standage, Jared Diamond, and Bee Wilson. Discover the food history you've been missing in this entertaining book. Do you know what the first burger chain was? That Taco Bell was originally known as Bell Burger—and was founded in the same city as McDonald's? Have you heard of the 1980s Burger Wars? All About the Burger covers all these topics and more…All About the Burger will take you on the burger journey of a lifetime, an informational magic carpet ride. You&’ll learn about restaurants, cooking styles, and different eras that have made the burger the juggernaut that it is. From White Castle to Shake Shack, from simple sandwich to specialty burger, you won&’t miss a bite. This is the definitive Bible of Burgers. After reading this book, you will learn:· The contributions burgers have made to food culture· The evolution of the burger from carnival treat to an American staple· Where to go to find your next favorite burger· And much more!Praise for All about the Burger &“Sef&’s pursuit of the real story, along with the way he writes about the histories of these storied American restaurants and companies, truly conveys the respect and love he has for the subject.&”―Bob Gatewood and Brian Easley, president & vice president at Druther&’s &“A book so meticulously researched and passionately written, it is the crowning achievement of one of our greatest food authorities. You will devour it instantly.&”―Lee Schrager, Food Network&’s South Beach Wine & Food Festival, founder
All or Nothing: One Chef's Appetite for the Extreme
by Jesse SchenkerBlending Kitchen Confidential, Blood, Bones & Butter, and Breaking Bad, a culinary memoir that illuminates the highs and lows of addiction, anxiety, and ambition in the world of haute cuisine. Thirty-one-year-old Jesse Schenker has rocketed to the top of the culinary world. An Iron Chef winner and James Beard nominee, he was voted Best New Chef by New York Magazine, and his acclaimed Recette was named Best New Restaurant by the New York Times. But Jesse’s epic rise masks a little-known past filled with demons and obsession, genius and mania.Growing up in wealthy suburban Florida, Jesse was introduced to the culinary world—and the world of hard drugs. Becoming a high-school dropout addicted to heroin and crack, he was alienated from his family and wanted by the cops. By twenty-one, he had robbed, cheated, and lied to everyone in his life—and had overdosed, been shot at and nearly beaten to death. His eventual arrest motivated him to get clean.Jesse learned to channel his obsessiveness and need to get ever “higher” into his career. But his growing success fueled his anxiety, leading to panic attacks and hypochondria. In this startling and down to earth memoir, Jesse lays it all on the table for the first time, reflecting on his insatiable appetite for the extreme—which has led to his biggest triumphs and failures—and shares the shocking story of his turbulent life.
All the Boats on the Ocean: How Government Subsidies Led to Global Overfishing
by Carmel FinleyMost current fishing practices are neither economically nor biologically sustainable. Every year, the world spends $80 billion buying fish that cost $105 billion to catch, even as heavy fishing places growing pressure on stocks that are already struggling with warmer, more acidic oceans. How have we developed an industry that is so wasteful, and why has it been so difficult to alter the trajectory toward species extinction? In this transnational, interdisciplinary history, Carmel Finley answers these questions and more as she explores how government subsidies propelled the expansion of fishing from a coastal, in-shore activity into a global industry. While nation states struggling for ocean supremacy have long used fishing as an imperial strategy, the Cold War brought a new emphasis: fishing became a means for nations to make distinct territorial claims. A network of trade policies and tariffs allowed cod from Iceland and tuna canned in Japan into the American market, destabilizing fisheries in New England and Southern California. With the subsequent establishment of tuna canneries in American Samoa and Puerto Rico, Japanese and American tuna boats moved from the Pacific into the Atlantic and Indian Oceans after bluefin. At the same time, government subsidies in nations such as Spain and the Soviet Union fueled fishery expansion on an industrial scale, with the Soviet fleet utterly depleting the stock of rosefish (or Pacific ocean perch) and other groundfish from British Columbia to California. This massive global explosion in fishing power led nations to expand their territorial limits in the 1970s, forever changing the seas. Looking across politics, economics, and biology, All the Boats on the Ocean casts a wide net to reveal how the subsidy-driven expansion of fisheries in the Pacific during the Cold War led to the growth of fisheries science and the creation of international fisheries management. Nevertheless, the seas are far from calm: in a world where this technologically advanced industry has enabled nations to colonize the oceans, fish literally have no place left to hide, and the future of the seas and their fish stocks is uncertain.
All the Centurions: The Real "Prince of the City" Tells His Story
by Robert LeuciThe bestselling book and acclaimed film Prince of the City told only part of Robert Leuci's story. In All the Centurions, he shares the full account of his years as a narcotics detective with the New York Police Department -- a tale of daring adventure, shattered illusions, and finally, astonishing spiritual growth.Leuci reminisces about cops both celebrated and notorious, like Frank Serpico, Sonny Grosso, and Frank King from the French Connection case. Also here are politicians, Mafia figures, corrupt defense lawyers, and district attorneys, including a young Rudolph Giuliani. Leuci reveals the dark side of the criminal justice system: the bitterness, greed, cruelty, and ambition that eventually overflowed into the streets, precinct houses, and courtrooms of the city.As vivid and entertaining as the best crime novels, All the Centurions is the story of a man descending into a hell of his own making who ultimately finds his way out through truth and justice.
All the Restaurants in New York
by John Donohue“An emotional trip down memory lane for those of us who count our favorite restaurants as cherished personalities and members of our family.” —Danny Meyer, founder of Shake ShackFrom romantic spots like Le Bernardin to beloved holes-in-the-wall like Corner Bistro, John Donohue renders people’s favorite restaurants in a manner that captures the emotional pull a certain place can have on the hearts of New Yorkers. All the Restaurants in New York is a collection of these drawings, characterized by their appealingly loose and gently distorted lines. These transportive images are intentionally spare, leaving the viewer room to layer on their own meaning and draw connections to their own memories of a place, of a time, of an atmosphere. Featuring an eclectic mix of 100 restaurants—from Minetta Tavern to Frankies 457 and River Café—this charming collection of drawings is accompanied by interviews with the owners, chefs, and loyal patrons of these much-loved restaurants.“I love John’s spare, romantic, quirky portrayals of iconic New York restaurants so much that I purchased over a dozen of his prints to hang around my office. These places come to define our lives in New York—that job right next to Balthazar, that boyfriend who lived above Prune, that interview that took place at ‘21’ . . . They deserve this spotlight, this tribute.” —Amanda Kludt, Editor in Chief, Eater“John Donohue is the Rembrandt of New York City’s restaurant facades. His collection is an invaluable, evocative guide to the ever-changing, slowly vanishing landscape of the city’s great dining scene. It belongs on the bookshelf of every devout chowhound and fresser.” —Adam Platt, Restaurant Critic, New York magazine
All the Wild Hungers: A Season of Cooking and Cancer
by Karen BabineA &“lovely&” memoir of caring for a mother with cancer, reflecting on our appetites for food and for life (Minneapolis Star Tribune). When her mother is diagnosed with a rare cancer, Karen Babine—cook, collector of vintage cast iron, and fiercely devoted daughter, sister, and aunt—can&’t help but wonder: feed a fever, starve a cold, but what do we do for cancer? And so she commits to preparing her mother anything she will eat, a vegetarian diving into the unfamiliar world of bone broth and pot roast. In this series of mini-essays, Babine ponders the intimate connections between food, family, and illness. As she notes that her sister&’s unborn baby is the size of lemon while her mother&’s tumor is the size of a cabbage, she reflects on what draws us toward food metaphors to describe disease. What is the power of language, of naming, in a medical culture where patients are too often made invisible? How do we seek meaning where none is to be found—and can we create it from scratch? And how, Babine asks as she bakes cookies with her small niece and nephew, does a family create its own food culture across generations? Generous and bittersweet, All the Wild Hungers is an affecting chronicle of one family&’s experience of illness and of a writer's culinary attempt to make sense of the inexplicable. &“[Babine] continues to navigate her way through extraordinary challenges with ordinary comforts, finding poetry in the everyday. Reading this quiet book should provide the sort of balm for those in similar circumstances that writing it must have for the author.&”―Kirkus Reviews &“Profound…Anyone who has experienced a family member&’s struggle with cancer will be stabbed by recognition throughout this book…In the end, the overriding hunger referred to in this lovely book&’s title is the hunger for life.&”―Minneapolis Star Tribune
All-American Bean Book
by F. H. WaskeyThe All-American Bean Book offers more than 125 simple, delicious recipes for the wholesome, inexpensive and newly fashionable bean. The diversity of recipes in the The All-American Bean Book enables both vegetarians and those who enjoy meat to cook delicious meals. This is an indispensable book for cooks of all ages, for all lifestyles and for any occasion.
All-American Desserts: 400 Star-Spangled, Razzle-Dazzle Recipes for America's Best Loved Desserts
by Judith M. Fertig“This book is jam-packed with American heritage recipes, each one more delicious-sounding than the next!” —Gale Gand, James Beard Award–winning pastry chefThese 400 delectable recipes showcase the essence of American desserts: high-quality ingredients put together with a brash spirit of fun and adventure found only in the good ol’ USA. Whether they are traditional sweets, back-of-the-box classics, or newly inspired creations, you’ll find them all in this veritable treasure-trove of goodies.“Unarguably comprehensive . . . this book—think of it as an enhanced Betty Crocker recipe cookbook—is well worth adding to the shelf.” —Publishers Weekly“Seductive and compulsively readable . . . Fertig has compiled an exhaustive and valuable collection of American recipes and the lore behind them that will as likely end up on your bedside table as your kitchen counter.” —Regan Daley, author of In the Sweet Kitchen“A significant addition to the sweet subject of desserts, Judith Fertig’s American Desserts does not miss a step as it marches along detailing just about any dessert worth preparing and pleasurably consuming.” —Marcel Desaulniers, author of Death by Chocolate“Her readable text reflects her exhaustive research on the history of our American desserts. She delved into old ‘receipt books,’ diaries, and other primary sources, and includes hundreds of recipes for both the beloved standards . . . and lesser-known old-fashioned desserts.” —Library Journal
All-Occasion Appetizers
by Miriam B. LooMiriam B. Loo shares her knowledge of cooking to help you create appetizers for any occasion.
All-Organic Baby Food Cookbook: First Time Parent's Guide to Nutritious Foods for Every Age and Stage
by Leah BodenbachThe complete nutrition guide and organic cookbook for healthy and delicious first foods for baby!For new parents, it can be overwhelming to figure out what's best for your baby, especially when it comes to starting solids. Holistic health coach and registered nurse, Leah Bodenbach, helps you navigate the choices (and pressures!) in feeding first foods. In her book, All-Organic Baby Food Cookbook, she offers a step-by-step guide to building your baby's nutritional foundation--including understanding your baby's gut health and nutrient needs for a healthy brain, body, and bones--so that you can tackle the first year of solids with confidence!More than just a cookbook, this book has new parents covered with: • Organic food 101: How to shop organic on a budget, decipher the labels, and other low-toxin living tips • Food allergies and intolerances: Foods to avoid during the first year as well as advice on introducing new foods and common allergens • 125 nutrient-dense recipes: Easy and tasty recipes that follow your baby's growth, from bone broth and single-ingredient purees to toddler snacks and family meals everyone can enjoy • Hybrid feeding approach: Includes baby-led weaning recipes to develop baby's motor skills, regulate their appetite, and encourage self-feeding • Ages and stages: Nutritional and developmental guidance that follows your baby's growing needs, including which foods to introduce and when • First-time parent advice: Tips and tricks as well as common mistakes to avoid in achieving feeding success With All-Organic Baby Food Cookbook, you'll help your baby develop an adventurous palate as well as a healthy relationship with food.
All-Time Best Appetizers
by Cook'S IllustratedHosting a party is overwhelming enough; let the experts at Cook's Illustrated reduce some of the strain with this perfectly curated selection of "only the best": the 75 best appetizer recipes ever to come out of the test kitchen. An innovative organization makes it simple to put together a well-balanced spread that hits all the high points, from something dippable to snacks to munch by the handful to elegant two-bite treats. Chapters mix cocktail party classics and modern finger foods and satisfy a variety of menus, abilities, and styles. Invite Cook's Illustrated to your next soiree to guarantee the all-time best party for you and your guests.
All-Time Best Brunch (All-Time Best)
by America'S Test KitchenHost a brilliant brunch without the hassle. The secret is plenty of hands-off recipes, good make-ahead options, and the best tips for mastering techniques like poaching eggs.Everything that makes brunch great also makes it tricky to prepare at home. From just-set eggs to high-flying popovers to rich (not soggy) strata, it's challenging to get every element just right. Enter this fresh collection of 75 foolproof recipes that guarantee a perfectly executed brunch every time.This scrupulously tested recipe collection features inventive takes on brunch classics (our Huevos Rancheros delivers a whole meal from one sheet pan), helpful make-ahead options (you can freeze our Quick Coffee Cake unbaked for up to a month), and easy approaches to finicky favorites (our Eggs Benedict offers a hollandaise that holds without breaking and a streamlined egg poaching technique). A smart organization makes building a memorable brunch as easy as flipping through the pages. Go beyond everyday eggs with chile-packed Migas and fuss-free Baked Eggs Florentine (which achieves runny yolks and tender whites in a cheesy spinach base). Chapters on brunch sweets offer new weekend keepers, like Blueberry Swirl Muffins, Cider-Glazed Apple Bundt Cake, and French Toast Casserole (no hovering over the stove). Brunch's savory side gets equal billing with standout recipes like Leek and Goat Cheese Quiche and Savory Bread Pudding with Turkey Sausage and Kale, while a chapter of perfect sides such as Maple-Glazed Oven-Fried Bacon (no messy splattering) and Baked Cheese Grits rounds out the meal. And with recipes serving anywhere from 4 to 16 people you'll find options for brunches large and small.
All-Time Best Dinners for Two (All-Time Best)
by America'S Test KitchenLeave it to America's Test Kitchen to help you get a perfectly scaled dinner for two on the table--no guesswork required.Because small households, newlyweds, empty nesters, college students, and other two-person families shouldn't have to rely on recipes meant to serve four or six, we've reengineered our favorite dinner recipes from the ground up. We used equipment in unexpected ways, such as ramekins to make individual Chicken Pot Pies, and also found clever techniques for scaling recipes with ease, such as swapping in smaller blade steaks for a large chuck roast to make a streamlined Yankee Pot Roast for just two. An appendix with 15 side dish recipes offers fuss-free options for rounding out your meals, while an introduction full of tips and tricks will help you avoid waste and shop for small-scale recipes more efficiently.
All-Time Best Soups
by Cook'S IllustratedA perfect soup recipe is one you make forever--it is comforting, nourishing, the very essence of flavor. In this handsome, focused cookbook, the experts at Cooks Illustrated boil the world of soups down to the very best choices, each one a kitchen-tested keeper yielding flavors that exceed even what grandma cooked up. Here are the ideal broths, the heartiest rustic soups, most elegant purees, and the best examples from around the world. All-Time Best Soups turns soup-making into an everyday pleasure with recipes guaranteed to become cherished favorites.