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Mother Grains: Recipes For The Grain Revolution
by Roxana JullapatNamed a Best Cookbook of the Spring by Eater, Epicurious, and Robb Report The key to better, healthier baked goods is in the grain. Barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat will unlock flavors and textures as vast as the historic lineages of these ancient crops. As the head baker and owner of a beloved Los Angeles bakery, Roxana Jullapat knows the difference local, sustainable flour can make: brown rice flour lightens up a cake, rustic rye adds unexpected chewiness to a bagel, and ground toasted oats enrich doughnuts. Her bakery, Friends & Family, works with dedicated farmers and millers around the country to source and incorporate the eight mother grains in every sweet, bread, or salad on the menu. In her debut cookbook, Roxana shares her greatest hits, over 90 recipes for reinventing your favorite cakes, cookies, pies, breads, and more. Her chocolate chip cookie recipe can be made with any of the eight mother grains, each flour yielding a distinct snap, crunch, or chew. Her mouthwatering buckwheat pancake can reinvent itself with grainier cornmeal. One-bowl recipes such as Barley Pumpkin Bread and Spelt Blueberry Muffins will yield fast rewards, while her Cardamom Buns and Halvah Croissants are expertly laid out to grow a home baker’s skills. Recipes are organized by grain to ensure you get the most out of every purchase. Roxana even includes savory recipes for whole grain salads made with sorghum, Kamut or freekeh, or easy warm dishes such as Farro alla Pilota, Toasted Barley Soup, or Gallo Pinto which pays homage to her Costa Rican upbringing. Sunny step-by-step photos, a sourcing guide, storage tips, and notes on each grain’s history round out this comprehensive cookbook. Perfect for beginner bakers and pastry pros alike, Mother Grains proves that whole grains are the secret to making any recipe so much more than the sum of its parts.
Mother India at Home: Recipes Pictures Stories
by Monir Mohammed Martin GrayMother India at Westminster Terrace in Glasgow, has been an institution since 1996 and specialises in dishes such as ginger and green chilli fish pakora, seasoned Scottish haddock with Puy lentils, and Delhi-style Scottish lamb, all cooked fresh to order, reflecting Mother India owner Monir Mohammed’s commitment to cooking quality Indian food without pandering to the British taste for inauthentic korma or masala. The strategy has been hugely popular, allowing expansion to five outlets, including tapas, take- aways and a Mother India Cafe in Edinburgh. Mother India is regularly ranked in Herald restaurant critic Ron MacKenna’s top 10 Scottish restaurants.The book will incorporate a first person account of Monir’s personal culinary journey, with a photo essay of the life of one of the world's great Indian restaurants as an integral cog in the cultural melting pot of a modern British city. Alongside this will be a collection of recipes, some of which are signature Mother India dishes, and others designed specifically for home cooking. Each recipe will draw upon Monir's story: his beginnings as a boy from a British Asian family who started working in restaurants at 14 and his pivotal stay in the Punjab in his late teens where he learned the ancient principles of Indian home cooking from scratch. The book will tell the story of the risks he took to build a personal, authentic style of Indian cooking. There are human stories running through the recipes as well: Hajra Bibi's Salmon was inspired by a dish his mother (Hajra Bibi) used to make them as children.
Mother Nature's Herbal: A Complete Guide for Experiencing the Beauty, Knowledge & Synergy of Everything That Grows
by Judith GriffinStep into a world of spiritual rejuvenation and radiant health with the restorative power of herbs. Brimming with herbal folklore, tips for growing and harvesting your own herbs, and over two hundred medicinal and culinary recipes from diverse cultures, Mother Nature's Herbal will become your trusted companion on the path to natural living.Take a tour of the time-honored traditions and healing practices of cultures past and present, including Native and South American, Mediterranean, East Asian, and others. Create delicious and exotic entrees, brew soothing herbal teas, mix perfumes and salves using flower essences from your backyard garden, prepare elixirs and medicines to treat every ailment—and so much more.With this wise book on your kitchen shelf, a rich heritage of herb craft and herbal tradition is at your fingertips.
Mother Sauce: Italian American Family Recipes and the Story of the Women Who Created Them
by Lucinda Scala QuinnFrom home cook and author Lucinda Scala Quinn, a cookbook containing 100 iconic and beloved Italian-American recipes from the last century. In America today, everyone loves nonna's cooking—think spaghetti, lasagna, and pizza. Italian families arrived in the U.S at the beginning of the twentieth century, and mammas brought with them the skills and ingredient know-how to fashion a whole new cuisine in spite of living in poverty and ostracization from their new country. Their fathers, husbands, and sons then monetized these dishes outside the home in the form of Red sauce joints. Rarely are these women actually credited as the true founders of the Italian-American cuisine. In her latest book, Lucinda Scala Quinn cooks classic Italian-American recipes, and along the way shares their origin and gives credit to the incredible women who developed our cherished Italian dishes. Home cooks and food lovers alike will delight in this masterful collection of America&’s favorite comfort foods, from Baked Ziti and Sausage and Pepper Hoagies to Chicken Marsala and Cannolis. With gorgeous recipe shots, archival photos, ingredient sidebars, and cultural essays, Mother Sauce brings nonna&’s cooking to kitchens everywhere.
Motherland Herbal: The Story of African Holistic Health
by Stephanie Rose BirdIn this powerful and comprehensive guide in the spirit of Jambalaya and Sacred Woman, an herbalist celebrates ancient and modern African holistic healing.“The message of this book is: hold onto your yams, your collards, watermelon, and roots. There is magic, mystery, connection, and healing stored within them.”—Stephanie Rose BirdStephanie Rose Bird grew up surrounded by forests, listening to the stories of her ancestors and learning African healing ways. From an early age, she dedicated herself to herbalism and living a spiritually fulfilled life in harmony with nature. Now, the wisdom she as accrued is gathered in this impressive encyclopedic work of African Healing and herbal medicine.Stephanie teaches you how to garden and harvest in unison with the seasons, and how to use herbalism and magic—derived from ancestral and spiritual helpers—to heal. A treasure trove of knowledge, Motherland Herbal showcases an array of recipes and rituals that nourish every facet of life:Seasonal recipes to support overall well-beingTinctures for common ailments such as headaches, flu, or heartburnRemedies for improving mental health, lessening symptoms of anxiety, stress, or depressionNatural body and home care products, from facials to cleaning solutionsHerbal Baths for relaxation, sexual wellness, and good luckRituals and Altars for universal experiences, such as learning to letting go after loss and improving creativity and fertilityLove Potions, Sleep Potions, Protective Amulets, and moreWritten in Stephanie’s warm and authoritative voice, Motherland Herbal seamlessly blends activism and ancestral folklore with the realms of spirituality, gardening, and holistic wellness. Her deep reverence for the wisdom of her ancestors infuses every page of this guide, which is a foundational resource that will shape the landscape of African healing and folk medicine for generations to come.Motherland Herbal includes 54 original pieces of art, including maps and artwork created by the author.
Motivational Interviewing in Nutrition and Fitness (Applications of Motivational Interviewing)
by Laura Curtis Dawn CliffordMaking and maintaining lasting changes in nutrition and fitness is not easy for anyone. Yet the communication style of a health professional can make a huge difference. This book presents the proven counseling approach known as motivational interviewing (MI) and shows exactly how to use it in day-to-day interactions with clients. MI offers simple yet powerful tools for helping clients work through ambivalence, break free of diets and quick-fix solutions, and overcome barriers to change. Extensive sample dialogues illustrate specific ways to enhance conversations about meal planning and preparation, exercise, body image, disordered eating, and more. Reproducible forms and handouts can be downloaded and printed in a convenient 8 1/2" x 11" size.
Moto: The Cookbook
by Homaro CantuA masterwork of culinary genius: inside the kitchen at "trailblazing" (Eater) chef Homaro Cantu's Moto--one of the most innovative restaurants in history.At Chicago's world-renowned, Michelin-starred restaurant Moto, Homaro Cantu pushed the limits of cuisine to deliver an unforgettable experience at the intersection of food, art, and science. Each meal reimagined what cooking could be: edible menus imbued with the flavors of the dishes to follow, carbonated fruit that fizzed when bitten, a transparent box that cooked fish in front of your eyes.Chef Cantu's work in the kitchen continues to captivate the imagination, delight the palate, and articulate how futuristic food can help solve global ills like hunger, poverty, and environmental destruction. From his "zero food mile" kitchen garden to experiments with miracle berries to end our reliance on sugar, Cantu's mission was to serve dinner with a side of changing the world.Featuring hundreds of stunning photographs, MOTO: The Cookbook is a living record of a restaurant and a chef who defined modernist cuisine. It reveals the inspiration and groundbreaking techniques behind 100 of Cantu's most influential and extraordinary dishes, and traces his development from a young chef to a mind on the cutting edge of American food. MOTO: The Cookbook will inspire cooks of all abilities.
Moufflet: More Than 100 Gourmet Muffin Recipes That Rise to Any Occasion
by Kelly JaggersPuts ordinary muffins over the top!Indulge in the rich flavors of pumpkin and caramel. Savor the satisfying taste of maple and bacon. Experience the extraordinary combination of goat cheese and leeks.In this cookbook, you'll find enough gourmet muffins to entertain your every tastebud. Whether you're looking for the perfect side for a special dinner or a delightful dessert to end your soiree, the scrumptious ingredients in these recipes are sure to leave you wanting more. You and your guests won't be able to resist nibbling on sweet and savory muffins like:Mascarpone Pound CakePepper Jack ChorizoDouble Shot EspressoPistachio Rose WaterSun-Dried Tomato and ParmesanDulce de LecheSpinach, Artichoke, and Jalapeno No longer just a complement to coffee, these flavorful muffins are sure to be the star of any meal.
Mountain Brew: A High-Spirited Guide to Country-Style Beer Making
by Tim Matson Lee Anne DorrThe 1970s classic that sparked the homebrewing revolution in Vermont, now available for the first time nationwide Long before Heady Topper or Hill Farmstead, Vermont was already at the forefront of the American beer revolution. In the 1970s, the big-name brews like Bud and Coors ruled the roost, and homebrewed beer was still as illegal as moonshine. But a small group of Vermonters--people like Tim Matson and Lee Anne Dorr--weren't the kind to let a little thing like the law stop them from enjoying their own brews. They shared their concoctions with friends and family and then went a step farther: publishing the first homebrewer's guide since Prohibition and selling it out of the back of their truck. Now, forty years later, that groundbreaking book is back. Featuring a brand-new introduction, Mountain Brew shows you how to produce homemade malt, grow your own hops, and keep away thirsty neighbors who want to steal your hooch. Through recipes and colorful stories from their day, let these Green Mountain boys (and girls) show you how to make better beer than you'd ever find at the local watering hole.
Mountains, Marriage and Murder (The Darling Deli #23)
by Patti BenningHere comes the bride... But somebody died. Deli owner and amateur sleuth, Moira Darling, is leaving Darling's DELIcious Delights behind to attend her only daughter's wedding, in the mountains of Colorado. She has meticulously presided over every detail to ensure that Candice's special day will be nothing but perfection, from beginning to end. It seems that things, for once, might go according to plan, but then suddenly, someone crucial to the ceremony meets an untimely demise. With an extremely small pool of suspects, and certain knowledge that one of their close friends must have committed the murder, Moira and her family have to stay on guard around those near and dear to them as they try to solve the crime before tragedy strikes again. Will Moira trust the right people? Or will she be the next victim? Find out in this emotional roller coaster of a Cozy Mystery!
Mourad: New Moroccan
by Mourad LahlouA soulful chef creates his first masterpieceWhat Mourad Lahlou has developed over the last decade and a half at his Michelin-starred San Francisco restaurant is nothing less than a new, modern Moroccan cuisine, inspired by memories, steeped in colorful stories, and informed by the tireless exploration of his curious mind. His book is anything but a dutifully “authentic” documentation of Moroccan home cooking. Yes, the great classics are all here—the basteeya, the couscous, the preserved lemons, and much more. But Mourad adapts them in stunningly creative ways that take a Moroccan idea to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart, and palate.
Mourad: New Moroccan
by Mourad LahlouA soulful chef creates his first masterpieceWhat Mourad Lahlou has developed over the last decade and a half at his Michelin-starred San Francisco restaurant is nothing less than a new, modern Moroccan cuisine, inspired by memories, steeped in colorful stories, and informed by the tireless exploration of his curious mind. His book is anything but a dutifully “authentic” documentation of Moroccan home cooking. Yes, the great classics are all here—the basteeya, the couscous, the preserved lemons, and much more. But Mourad adapts them in stunningly creative ways that take a Moroccan idea to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart, and palate.
Mouse Has Fun: Brand New Readers (Brand New Readers)
by Phyllis Root James CroftIn these stories designed to help children learn to read on their own, Mouse has fun-with a few bumps along the way.
Mouse Mess
by Linnea RileyA little mouse is hungry, so he goes looking for food, and finds that someone has made a huge mess!
Mousse and Murder (An Alaskan Diner Mystery #1)
by Elizabeth LoganA young chef might bite off more than she can chew when she returns to her Alaskan hometown to take over her parents' diner in this charming first installment in a new cozy mystery series set in an Alaskan tourist town.When Chef Charlie Cooke is offered the chance to leave San Francisco and return home to Elkview, Alaska, to take over her mother's diner, she doesn't even consider saying no. After all--her love life has recently become a Love Life Crumble, and a chance to reconnect with her roots may be just what she needs.Determined to bring fresh life and flavors to the Bear Claw Diner, Charlie starts planning changes to the menu, which has grown stale over the years. But her plans are fried when her head cook Oliver turns up dead after a bitter and public fight over Charlie's ideas--leaving Charlie as the only suspect in the case.With her career, freedom, and life all on thin ice, Charlie must find out who the real killer is, before it's too late.
Mouth Wide Open: A Cook and His Appetite
by John Thorne Matt Lewis ThorneEver since his first book, Simple Cooking, and its acclaimed successors, Outlaw Cook, Serious Pig, and Pot on the Fire, John Thorne has been hailed as one of the most provocative, passionate, and accessible food writers at work today. In Mouth WideOpen, his fifth collection, he has prepared a feast for the senses and intellect, charting a cook's journey from ingredient to dish in illuminating essays that delve into the intimate pleasures of pistachios, the Scottish burr of real marmalade, how the Greeks made a Greek salad, the (hidden) allure of salt anchovies, and exploring the uncharted territory of improvised breakfasts and resolutely idiosyncratic midnight snacks. Most of all, his inimitable warmth, humor, and generosity of spirit inspire us to begin our own journey of discovery in the kitchen and in the age-old comfort and delight of preparing food.
Mouthfeel: How Texture Makes Taste (Arts and Traditions of the Table: Perspectives on Culinary History)
by Klavs Styrbæk Ole MouritsenWhy is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications?Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.
Mouthwatering Vegan Burgers: 100 Amazing Recipes That Give an Old Classic a New Twist
by Becky Lawton Toni RodríguezSpanish chef Toni Rodríguez makes cooking vegan simple and eating vegan delicious! Eating vegan is a conscientious choice that enables people to care not just for their appetites but for their overall health, ethical beliefs, and ecological responsibility. For those with special dietary needs or weight-control concerns, veganism offers a delicious alternative diet of grains, fruits, vegetables, legumes, and other plant-based proteins.Here, Rodríguez presents a collection of recipes for tasty vegan burgers that will leave you satisfied without guilt. Also included are recipes for delectable sauces, savory burger buns and sides, and even luscious desserts. Eating healthy and ethically never tasted so good! Fire up the grill and get ready to sink your teeth into these amazing recipes, including: Vegan chorizo burgerBlack olive burgerQuinoa, lentil, dill, and arugula burgerRosemary burger bunsSweet potato friesRoasted artichokesHazelnut ice cream and chocolate cookie sandwichAnd many more!Beautiful, tempting photos accompany the recipes, and Rodríguez shares his story and the delights of veganism. A quick list of useful kitchen accessories and thorough descriptions of basic vegan burger ingredients guide readers around the vegan kitchen. Whether you’re a committed vegan or just curious, there’s more than a few favorites waiting to be discovered in this book. ¡Buen provecho!Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Mouthwatering Vegan: Over 130 Irresistible Recipes for Everyone
by Miriam SorrellFrom the author of the successful blog, mouthwateringvegan.com, comes over 130 incredible recipes to showcase how accessible, varied, delicious and nutritious vegan eating can be. In this book you'll find recipes for your favourite comfort foods in all their vegan glory. Here are meat-free, egg-free and dairy-free recipes that combine the idea of eating healthily, with food that is immediately satisfying, tastes great and is easy to prepare. From delicious dips, appetizers and soups; to main courses including curries, pastas, stews, burgers and salads. There are a whole host of recommended juices and smoothies and--at the sweeter end of scale--cookies, cakes and desserts. Mouthwatering Vegan transforms home cooking classics into vegan-accessible, delicious dishes.Miriam challenges herself to replicate dishes that are usually impossible to include in a vegan diet and opens up the scope for what vegan eating can be. Included in the book are recipes for vegan cheese, cream and mayonnaise; Chilli Con 'Carne', Shepherd's Pie, Mince & Ale Pie, Stroganoff Supreme and the Perfect Roast. As well as delicious dishes that celebrate pulses and vegetables, such as Aubergine, Chickpea and Potato Curry; Stuffed Tomatoes and Zucchini Casserole; Red Bean Nut Burgers; Spicy Rice & Quinoa Eggplant Bake; and Super Mushroom & Walnut Loaf.Many of Miriam's recipes are inspired by the Mediterranean and the Far East, and all of them have the health benefits of vegan cooking without sacrificing the taste. Mouthwatering Vegan opens up new possibilities for vegan eating that will make you rethink vegan cuisine.
Movable Markets: Food Wholesaling in the Twentieth-Century City (Hagley Library Studies in Business, Technology, and Politics)
by Helen Tangires<p>In nineteenth-century America, municipal deregulation of the butcher trade and state-incorporated market companies gave rise to a flourishing wholesale trade. In Movable Markets, Helen Tangires describes the evolution of the American wholesale marketplace for fresh food, from its development as a bustling produce district in the heart of the city to its current indiscernible place in food industrial parks on the urban periphery. <p>Tangires follows the middlemen, those intermediaries who became functional necessities as the railroads accelerated the process of delivering perishable food to the city. Tracing their rise and decline in the wake of a deregulated food economy, she asks: How did these people, who occupied such key roles as food distributors and suppliers to the retail trade, end up exiled to urban outskirts? Moving into the early twentieth century, she explains how progressive city planners and agricultural economists responded to anxieties about the high cost of living, traffic congestion, and disruptions in the food supply by questioning the centrality, aging infrastructure, and organizational structure of wholesale markets. <p>Tangires combines economic and cultural history by analyzing popular literature, innovative scholarship, and USDA publications. Detailing the legal, physical, and organizational means behind the complex exodus of food wholesaling from the urban core, Tangires also reveals how the trade adjusted to life beyond the city limits as it created new channels of distribution, product lines, and markets. Readers interested in US history, city and regional planning history, food history, and public policy, as well as anyone curious about the disappearance of the central produce district as a major component of the city, will find Movable Markets a fascinating read.</p>
Movable Markets: Food Wholesaling in the Twentieth-Century City (Hagley Library Studies in Business, Technology, and Politics)
by Helen TangiresThe untold story of America's wholesale food business.In nineteenth-century America, municipal deregulation of the butcher trade and state-incorporated market companies gave rise to a flourishing wholesale trade. In Movable Markets, Helen Tangires describes the evolution of the American wholesale marketplace for fresh food, from its development as a bustling produce district in the heart of the city to its current indiscernible place in food industrial parks on the urban periphery.Tangires follows the middlemen, those intermediaries who became functional necessities as the railroads accelerated the process of delivering perishable food to the city. Tracing their rise and decline in the wake of a deregulated food economy, she asks: How did these people, who occupied such key roles as food distributors and suppliers to the retail trade, end up exiled to urban outskirts? Moving into the early twentieth century, she explains how progressive city planners and agricultural economists responded to anxieties about the high cost of living, traffic congestion, and disruptions in the food supply by questioning the centrality, aging infrastructure, and organizational structure of wholesale markets. Tangires combines economic and cultural history by analyzing popular literature, innovative scholarship, and USDA publications. Detailing the legal, physical, and organizational means behind the complex exodus of food wholesaling from the urban core, Tangires also reveals how the trade adjusted to life beyond the city limits as it created new channels of distribution, product lines, and markets. Readers interested in US history, city and regional planning history, food history, and public policy, as well as anyone curious about the disappearance of the central produce district as a major component of the city, will find Movable Markets a fascinating read.
Moveable Feasts: From Ancient Rome to the 21st Century, the Incredible Journeys of the Food We Eat
by Sarah Murray“A fascinating chronicle of mankind’s efforts to move food throughout history” from the Financial Times contributor and author of Making an Exit (The News & Observer).Today the average meal has traveled thousands of miles before reaching the dinner table. How on earth did this happen? Through delightful anecdotes and astonishing facts, Moveable Feasts tells the stories.Combining history, science, and politics, Financial Times writer Sarah Murray provides a fascinating glimpse into the extraordinary odysseys of food from farm to fork. She encounters everything from American grain falling from United Nations planes in Sudan to Mumbai’s tiffin men who, using only bicycles, carts, and their feet, deliver more than 170,000 lunches a day.Following the items on a grocery store shopping list, Murray shows how the journeys of food have brought about seismic shifts in economics, politics, and even art. By flying food into Berlin during the 1948 airlift, the Allies kept a city of more than two million alive for more than a year and secured their first Cold War victory, appealing to German hearts and minds—and stomachs. In nineteenth-century Buffalo, the grain elevator (a giant mechanical scooping machine) not only turned the city into one of America’s wealthiest, but it also had a profound influence on modern architecture, giving Bauhaus designers an important source of inspiration.In a thought-provoking and highly entertaining account, Moveable Feasts brings an entirely fresh perspective to the subject of food. And today, as global warming makes headlines and concerns mount about the “food miles” clocked by our dinners, Murray poses a contentious question: Is buying local always the most sustainable, ethical choice?
Movie Menus
by Francine SeganMovie Menus pairs classic movies with easy recipes updated from historic cookbooks to help you create a sensational dining experience for any film genre. Both foodies and film buffs will find their passions fulfilled in this deliciously cinematic cookbook, which gathers authentic recipes from the cultures and eras portrayed in your favorite films: Old-Fashioned Southern Fried Chicken with Gravy to savor with Gone with the Wind; Spaghetti and Meatballs with Eggplant for The Godfather; Pan-Seared Steak and Onions with The Alamo; a Victory Garden Salad for Patton. The chapters are organized into ten distinct film genres--everything from "Pharaohs and Philosophers" and "Knights and Kings" to "The Wild West" and "Romantic Dinner for Two"--with a dozen or so recipes each. Treat your family to a complete meal served in popcorn bowls while watching Shrek, or enjoy a Renaissance feast with Shakespeare in Love. Spiced with film factoids, black-and-white movie stills, famous lines, and bloopers, Movie Menus is as fun to read as it is to use, and promises to be a classic.From the Trade Paperback edition.
Movie Menus: Recipes for Perfect Meals with Your Favorite Films
by Francine SeganMovie Menuspairs classic movies with easy recipes updated from historic cookbooks to help you create a sensational dining experience for any film genre. Both foodies and film buffs will find their passions fulfilled in this deliciously cinematic cookbook, which gathers authentic recipes from the cultures and eras portrayed in your favorite films: Old-Fashioned Southern Fried Chicken with Gravy to savor withGone with the Wind;Spaghetti and Meatballs with Eggplantfor The Godfather; Pan-Seared Steak and O...
Moving Crops and the Scales of History (Yale Agrarian Studies Series)
by Francesca Bray Barbara Hahn John Bosco LourdusamyA bold redefinition of historical inquiry based on the “cropscape”—the people, creatures, technologies, ideas, and places that surround a crop Human efforts to move crops from one place to another have been a key driving force in history. Crops have been on the move for millennia, from wildlands into fields, from wetlands to dry zones, from one imperial colony to another. This book is a bold but approachable attempt to redefine historical inquiry based on the “cropscape”: the assemblage of people, places, creatures, technologies, and other elements that form around a crop. The cropscape is a method of reconnecting the global with the local, the longue durée with microhistory, and people, plants, and places with abstract concepts such as tastes, ideas, skills, politics, and economic forces. Through investigating a range of contrasting cropscapes spanning millennia and the globe, the authors break open traditional historical structures of period, geography, and direction to glean insight into previously invisible actors and forces.