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New Orleans Pralines: Plantation Sugar, Louisiana Pecans, and the Marketing of Southern Nostalgia
by Anthony J. StanonisThe Creole praline arrived in New Orleans with the migration of formerly enslaved people fleeing Louisiana plantations after the Civil War. Black women street vendors made a livelihood by selling a range of homemade foods, including pralines, to Black dockworkers and passersby. The praline offered a path to financial independence, and even its ingredients spoke of a history of Black ingenuity: an enslaved horticulturist played a key role in domesticating the pecan and creating the grafted tree that would form the basis of Louisiana’s pecan orchards.By the 1880s, however, white New Orleans writers such as Grace King and Henry Castellanos had begun to recast the history of the praline in a nostalgic mode that harkened back to the prewar South. In their telling, the praline was brought to New Orleans by an aristocratic refugee of the French Revolution. Black street vendors were depicted not as innovative entrepreneurs but as loyal servants still faithful to their former enslavers. The rise of cultivated, shelled, and cheaply bought pecans—as opposed to the foraged pecans that early praline sellers had depended on—allowed better-resourced white women to move into the praline-selling market, especially as tourism emerged as a key New Orleans industry after the 1910s.Indeed, the praline became central to the marketing of New Orleans. Conventions often hired Black women to play the “praline mammy” role for out-of-towners, while stores sold pralines with mammy imagery, in boxes designed to look like cotton bales. After World War II, pralines went national with items like praline-flavored ice cream (1950s) and praline liqueur (1980s). Yet as the civil rights struggle persisted, the imagery of the praline mammy was recognized as an offensive caricature.As it uncovers the history of a sweet dessert made of sugar and pecans, New Orleans Pralines tells a fascinating story of Black entrepreneurship, toxic white nostalgia, and the rise of tourism in the Crescent City.
New Orleans Rum: A Decadent History (American Palate)
by Mikko MacchioneLike a drunken Mardi Gras parade, the history of New Orleans lurches from electrifying highs to heart-rending lows. Through it all, good drink was a constant--especially rum. The victory at the Battle of New Orleans was sealed with a barrel of rum, and a half-hearted implementation of Prohibition a century later certainly didn't dampen the city's spirits. From priests making tafia to modern delights like Old New Orleans and Bayou, rum has always been an integral part of the funky, sultry, crazy story of the Crescent City. Longtime historian and writer Mikko Macchione presents a witty and informative history of the city and its love affair with the sweetest of liquors. Mix yourself a Hurricane and see New Orleans through a glass of rum.
The New Paris: The People, Places & Ideas Fueling a Movement
by Lindsey Tramuta“[Tramuta] draws back the curtain on the city’s hipper, more happening side—as obsessed with coffee, creativity, and brunch as Brooklyn or Berlin.” —My Little ParisThe city long-adored for its medieval beauty, old-timey brasseries, and corner cafés has even more to offer today. In the last few years, a flood of new ideas and creative locals has infused a once-static, traditional city with a new open-minded sensibility and energy. Journalist Lindsey Tramuta offers detailed insight into the rapidly evolving worlds of food, wine, pastry, coffee, beer, fashion, and design in the delightful city of Paris. Tramuta puts the spotlight on the new trends and people that are making France’s capital a more whimsical, creative, vibrant, and curious place to explore than its classical reputation might suggest. With hundreds of striking photographs that capture this fresh, animated spirit—and a curated directory of Tramuta’s favorite places to eat, drink, stay, and shop—The New Paris shows us the storied City of Light as never before.“The author’s vibrant and precise command of English frames this lively collection of insights about cultural change and stories regarding multiple chefs and merchants.” —Forbes“As the culinary scene in Paris evolves, a new palate of flavors and styles of eating have emerged, redefining what is ‘French cuisine.’ The New Paris documents these changes through the lens of bakers, coffee roasters, ice cream makers, chefs, and even food truck owners. A thoughtful, and delicious, look at how Paris continues to delight and excite the palates of visitors and locals.” —David Lebovitz, author of My Paris Kitchen
The New Passover Menu
by Paula ShoyerPassover is a celebration of freedom—and Paula Shoyers innovative Passover collection celebrates culinary freedom, while still honoring the holidays dietary rules. Her dishes will set you free, combining all the nostalgic pleasure of family favorites with 65 contemporary creations sure to please a new generation of creative cooks. Covering both seder nights and all eight days of the holiday, Shoyer redefines Passover dining with an updated and global menu that includes Banana Charoset, Peruvian Roast Chicken with Salsa Verde, Moroccan Spiced Short Ribs, Sweet Potato Tzimmis, Eggplant Parmesan, and Frittata with Broccoli and Leeks. And dont forget the desserts (many gluten-free) that are Shoyers speciality, including Triple Chocolate Biscotti, Opera Cake, and Pear Frangipane Tarts. To streamline your planning, there are eight full menus to use as is or to mix and match, along with suggestions for other meals. Passover has never been so easy or delicious!
The New Persian Kitchen: [A Cookbook]
by Louisa ShafiaThis luscious and contemporary take on the alluring cuisine of Iran from cookbook author Louisa Shafia features 75 recipes for both traditional Persian dishes and modern reinterpretations using Middle Eastern ingredients.In The New Persian Kitchen, acclaimed chef Louisa Shafia explores her Iranian heritage by reimagining classic Persian recipes from a fresh, vegetable-focused perspective. These vibrant recipes demystify Persian ingredients like rose petals, dried limes, tamarind, and sumac, while offering surprising preparations for familiar foods such as beets, carrots, mint, and yogurt for the busy, health-conscious cook. The nearly eighty recipes--such as Turmeric Chicken with Sumac and Lime, Pomegranate Soup, and ice cream sandwiches made with Saffron Frozen Yogurt and Cardamom Pizzelles--range from starters to stews to sweets, and employ streamlined kitchen techniques and smart preparation tips. A luscious, contemporary take on a time-honored cuisine, The New Persian Kitchen makes the exotic and beautiful tradition of seasonal Persian cooking both accessible and inspirin
New Perspectives on Food Blanching
by Felipe Richter ReisThis book provides information on the advances in blanching and its effect on food. The author presents the concepts involved in old and novel blanching processes, the typical effects of blanching and the studies on novel blanching technologies.
The New Pie: Modern Techniques for the Classic American Dessert
by Chris Taylor Paul ArguinCreate 75 beautiful and unique pies using traditional techniques and modern tools from a couple who has baked their way to the top. Get ready for a new, fresh take on baking the ultimate feel-good dessert: pie! In The New Pie, Chris Taylor and Paul Arguin--winners of more than 500 awards for baking (including the 2017 Best of Show Award at the National Pie Championships)--re-examine the wholesome world of pie. Through traditional time-honored techniques, modern cooking methods (like sous vide), innovative flavors (birthday cake; Tahitian pineapple; and mocha "mystery"), and a love for kitchen gadgets (like immersion circulators and silicone texture mats), these legendary competition circuit pie experts reinvent the traditional pastime of pie-making. With step-by-step instructions and playful photography, you'll learn to make groundbreaking creations, including a magnificent Blueberry-Maple Pie with wood-grain lattice, the King Fluffernutter Pie, and a striped chocolate Pie of the Tiger. Whether you are a pie voyeur, new baker, or baking enthusiast you will find inspiration at every turn and pies to satisfy every craving.
The New Portuguese Table: Exciting Flavors from Europe's Western Coast
by David LeiteWinner of the IACP 2010 Julia Child Award for First BookNestled between the Atlantic Ocean and Spain, Portugal is today's hot-spot vacation destination, and world travelers are enthralled by the unique yet familiar cuisine of this country. The New Portuguese Table takes you on a culinary journey into the soul of this fascinating nation and looks at its 11 surprisingly different historical regions, as well as the island of Madeira and the Azores, and their food culture, typical dishes, and wines. This book also showcases Portugal's pantry of go-to ingredients, such as smoked sausages, peppers, cilantro, seafood, olive oil, garlic, beans, tomatoes, and bay leaves--all beloved by Americans and now combined in innovative ways.In The New Portuguese Table, David Leite provides a contemporary look at the flavorful food of this gastronomic region, sharing both the beloved classics he remembers from cooking at his grandmother's side, such as Slowly Simmered White Beans and Sausage, as well as modern dishes defining the country today, like Olive Oil-Poached Fresh Cod with Roasted Tomato Sauce. With full-color photographs throughout and a contemporary perspective, The New Portuguese Table is the handbook to the exciting cuisine of Portugal.From the Hardcover edition.
New Prairie Kitchen: Stories and Seasonal Recipes from Chefs, Farmers, and Artisans of the Great Plains
by Summer Miller&“A testament to the taste of place in all the best ways possible . . . hits all the perfect notes for anyone interested in regional cuisines&” (Tracey Ryder, cofounder of Edible Communities, Inc.). New Prairie Kitchen profiles twenty-five of the most exciting and groundbreaking chefs, farmers, and producers of artisanal goods from Nebraska, Iowa, and South Dakota. Their personal stories are interspersed with more than fifty chef-contributed recipes that range from refreshingly simple to exquisitely gourmet. Organized by season, New Prairie Kitchen will transport readers to a revitalized Midwestern heartland where traditional favorites interweave with inspiring new flavors and techniques. Author Summer Miller introduces readers to the phenomenal talent emerging from America&’s breadbasket: farms that grow asparagus thick as your thumb and tender as a strawberry; dairies that produce fresh, natural milks and cheeses; and nationally recognized restaurants that make these mouthwatering ingredients into edible art. Pioneering chefs across the prairie have taken an old-meets-new approach to their cuisine, sourcing traditional staples from local sustainable farms, and incorporating them into recipes in new and thrilling ways. Beautiful full-color photography and terrific storytelling will lead readers through a wonderful diversity of cooking styles and recipes sure to appeal to any palate. New Prairie Kitchen will reveal a fresh take on farm-to-table cooking and inspire Americans from coast to coast to try everything the prairie has to offer. &“A passionate . . . plea for the Plains states&’ inclusion in the American culinary lexicon, with great recipes to boot.&” —Epicurious &“The recipes and producers here are indeed treasures, and the book is the treasure map.&” —Omaha Magazine
The New Pressure Cooker Cookbook: More Than 200 Fresh, Easy Recipes for Today's Kitchen
by Media AdamsSlow cooked taste in no time! The old-fashioned pressure cooker is now a must-have tool in the modern busy cook's kitchen. As easy as a slow cooker, but without the all-day wait, the pressure cooker makes crafting healthy and delicious meals effortless! A pressure cooker not only reduces your cooking times by 60% to 90%, but it also preserves the essential vitamins in food, so you can eat healthier without spending all day in the kitchen. Whether you're looking for exciting international flavors like Coconut Fish Curry and Baba Ganoush or comfort food favorites like Fresh Tomato Soup or Risotto Primavera, The New Pressure Cooker Cookbook has it all! Complete with step-by-step instructions and gorgeous photographs, this cookbook takes what once was old and makes it new again with tasty recipes you won't be able to resist!
The New Pressure Cooker Cookbook: More Than 200 Fresh, Easy Recipes for Today's Kitchen
by Adams MediaSlow cooked taste in no time! The old-fashioned pressure cooker is now a must-have tool in the modern busy cook's kitchen. As easy as a slow cooker, but without the all-day wait, the pressure cooker makes crafting healthy and delicious meals effortless! A pressure cooker not only reduces your cooking times by 60% to 90%, but it also preserves the essential vitamins in food, so you can eat healthier without spending all day in the kitchen. Whether you're looking for exciting international flavors like Coconut Fish Curry and Baba Ganoush or comfort food favorites like Fresh Tomato Soup or Risotto Primavera, The New Pressure Cooker Cookbook has it all! Complete with step-by-step instructions and gorgeous photographs, this cookbook takes what once was old and makes it new again with tasty recipes you won't be able to resist!
New Recipes from Moosewood Restaurant, rev
by Moosewood Collective StaffFor almost 30 years, Moosewood Restaurant in Ithaca, New York, has been at the epicenter of America's evolving vegetarian cuisine. These 200 classic dishes are as sophisticated and eclectic as the the innovative cooks of the Moosewood Collective who serve them. Bon Appétit named Moosewood Restaurant one of the 13 most revolutionary restaurants since the beginning of the 20th century. From soups and sandwiches to main dishes, this spirited collection of creative and accessible recipes will liven up your table.
New Recipes from Moosewood Restaurant, rev
by Moosewood Collective StaffFor almost 30 years, Moosewood Restaurant in Ithaca, New York, has been at the epicenter of America's evolving vegetarian cuisine. These 200 classic dishes are as sophisticated and eclectic as the first time the innovative cooks of the Moosewood Collective served them. Bon App?©tit named Moosewood Restaurant one of the 13 most revolutionary restaurants since the beginning of the 20th century. From soups and sandwiches to main dishes, this spirited collection of creative and accessible recipes will liven up your table.
The New Rules of Cheese: A Freewheeling and Informative Guide
by Anne SaxelbyA fun and quirky guide to the essential rules for enjoying cheese &“The New Rules of Cheese will empower you to choose a more flavorful future, one that supports the small dairies and cheesemakers that further the diverse and resilient landscape we so desperately need.&”—Dan Barber, chef and co-owner of Blue Hill This richly illustrated book from a lauded cheesemonger—perfect for all cheese fans, from newcomers to experts—teaches you how to make a stylish cheese platter, repurpose nibs and bits of leftover cheese into something delicious, and expand your cheese palate and taste cheeses properly. Alongside the history and fundamentals of cheese-making, you&’ll even learn why cheese is actually good for you (and doesn&’t make you fat!), find enlightenment on the great dairy debate—pasteurized versus not pasteurized—and improve your cheese vocabulary with a handy lexicon chart.
The New Rules of Coffee: A Modern Guide for Everyone
by Jordan Michelman Zachary CarlsenAn illustrated guide to the essential rules for enjoying coffee both at home and in cafes, including tips on storing and serving coffee, coffee growing, roasting and brewing, plus facts, lore, and popular culture from around the globe.This introduction to all things coffee written by the founders and editors of Sprudge, the premier website for coffee content, features a series of digestible rules accompanied by whimsical illustrations. Divided into three sections (At Home, At the Cafe, and Around the World), The New Rules of Coffee covers the basics of brewing and storage, cafe etiquette and tips for enjoying your visit, as well as essential information about coffee production (What is washed coffee?), coffee myths (Darker is not stronger!), and broadcasts from a new international coffee culture.
The New Rules of Lifting for Abs
by Lou Schuler Alwyn CosgroveAn expert fitness team shares its cutting-edge program for achieving phenomenal abs-in just three hours a week.In The New Rules of Lifting for Abs, Schuler and Cosgrove deliver more than the standard bunches-of-crunches approach to abdominal training. Although building those ab muscles is important-no question-Schuler and Cosgrove also help you understand that doing so is useless in isolation. That's why The New Rules of Lifting for Abs offers a full-spectrum conditioning system designed to get you stronger, leaner, more muscular, and more athletic. Within each workout, you'll get: Dynamic warm-ups to help awaken and activate your muscles Core training to build balanced stability, endurance, and strength in your abs, lower back, and hips. Strength training to increase your strength, power, and muscle mass. Metabolic work to burn fat and improve your overall conditioning. Debunking myths and focusing on the moves and techniques that burn fat, The New Rules of Lifting for Abs will have you shedding fat, building muscle, and showing off your lean, athletic midsection faster than you ever though possible.
The New Rules of Lifting for Life
by Alwyn Cosgrove Lou SchulerA customizable fitness program created for middle aged adults who want to lose weight, revitalize energy, and build habits for increased longevity. Today's exercising adults are caught in a bind: Those who take it seriously and work out aggressively can end up with chronic aches and injuries because they don't know how to adjust their programs as they get older. And those who take it easy may end up with overfed, underdeveloped, injury-prone bodies. Lou Schuler and Alwyn Cosgrove, fitness experts and authors of The New Rules of Lifting series, know all too well that these readers need a program of their own. That's because they are just like these readers. So they set out to create a new template for exercise, one that delivers real results but is flexible enough to accommodate individual limitations. The New Rules of Lifting for Life offers a six-month plan that integrates total-body strength, endurance, mobility, balance, coordination, and athleticism. The workouts are challenging and, in conjunction with the suggested diet modifications, will help readers change the way their bodies look, feel, and perform. And not just temporarily-- The New Rules of Lifting for Life will allow you to enjoy productive and pain-free workouts for many years to come.
The New Rules of Lifting for Women
by Alwyn Cosgrove Lou Schuler Cassandra ForsytheA revolutionary fitness plan for women, focusing on weightlifting to create a lean, strong, feminine physique In The New Rules of Lifting for Women, fitness experts and authors Lou Schuler and Alwyn Cosgrove continue their wildly popular New Rules of Lifting series with a comprehensive strength training, conditioning, and nutrition plan specifically designed to help women reap the benefits of weightlifting. Along with women's fitness expert Cassandra Forsythe, they show how stepping off the treadmill and into the weight room can help women get the body they want. Contrary to popular belief, weight training will not cause women to "bulk up," but rather will create the properly conditioned muscles that will in turn increase metabolism and promote weight loss, and give women a lean, healthy look. The New Rules of Lifting for Women includes six months' worth of progressively challenging workouts that strip fat while increasing strength and building lean, head-turning muscle--all in two to three hours a week. The authors also provide an easy-to-use, customizable nutrition program that shows you how much to eat to reach your goals. The New Rules of Lifting for Women provides a strengthand conditioning regimen to help every woman discover her most lean, strong, and beautiful self.
The New Rules of Marathon and Half-Marathon Nutrition: A Cutting-Edge Plan to Fuel Your Body Beyond "the Wall"
by Matt FitzgeraldFrom sports nutritionist, running coach, and author of "Racing Weight": cuttingOCoedge nutrition information, training tips, and strategies for runners "
The New Rum: A Modern Guide To The Spirit Of The Americas
by Bryce T. BauerNine countries, forty producers, and ten classic cocktails Rum, traditionally relegated to cloying cocktails or tropical- themed novelty drinks, is undergoing a global renaissance. In bars and distilleries across the world, rum is being defined as a dynamic, complex, and versatile drink. New to the scene of connoisseurship, rum is a spirit of possibilities, inviting imaginative bartenders and mixologists to leave their marks on this burgeoning movement. In The New Rum, award- winning drinks author Bryce T. Bauer charts the historical and cultural journey of the spirit of the Americas from its origins in the Caribbean, to its long- held status as a cheap vacation drink, to today’s inspiring craft revival. This rum-spiked travelogue also includes a producer- focused drinks guide, covering dozens of the world’s most innovative and iconic producers, making everything from Martinique rhum agricole to long-aged sippers from Barbados and the Dominican Republic.
The New Seaweed Cookbook, Second Edition
by Crystal June Maderia Josephine SpilkaThis beautifully illustrated new edition of The New Seaweed Cookbook is a must-have collection of 106 delicious recipes featuring the rich and deeply nourishing flavors of sea vegetables of all kinds. Known for its healing properties in detoxifying the body and reducing inflammation, seaweed is the most abundant food on Earth--a nutrient-dense super food with a long history of medicinal uses. Author and chef Crystal June Maderia provides exciting options--such as Hijiki Caviar; Roast Lamb with Mint, Arame, and Kumquat Jam; Maple Toffee with Black Cumin--for vegans and meat-eaters and everyone in between. Her recipes are formulated to complement healing diets--including those suggested for arthritis, autism, fibromyalgia, celiac disease, and dairy and wheat intolerances--and are free from ingredients commonly identified with sensitivities, intolerances, and allergens. With easy-to-follow instructions and easy-to-find ingredients, Maderia's recipes will awaken taste buds with their unique flavors of sea vegetables. Rich dark greens, purples, and blacks of a variety of sea vegetables accentuate other flavors while providing concentrated nutritional value and a diverse range of minerals essential to achieving and maintaining optimal health. B-vitamin folate, magnesium, iron, calcium, riboflavin, pantothenic acid, iodine, and lignans deliver nourishment to the hormonal, lymphatic, urinary, circulatory, and nervous systems while soothing the digestive tract, dissoving fatty build-ups in the body, and protecting cells from cancer and radiation. Get your fill of the ocean's leafy greens and bring the serious umami of wakame, nori, and kelp into your cooking repertoire. From the Trade Paperback edition.erts Eight: Special Preparations Nine: Sources From the Trade Paperback edition.
The New Slow Cooker Cookbook: More than 200 Modern, Healthy--and Easy--Recipes for the Classic Cooker
by Media AdamsA modern twist on classic slow cooker recipes!Forget grandma's slow-cooker recipes! With this cookbook, you'll whip up hundreds of healthy dishes that will satisfy everyone's tastebuds. Featuring more than 200 delicious slow cooker recipes, you'll learn how easy it is to use the classic appliance to create modern, nutritious meals from scratch. Whether you're making appetizers for a cocktail party or dinner for a crowd, each page shows you how to craft flavorful dishes like:Almond and Dried Cherry GranolaAcorn Squash ChiliChickpea CurryChicken SaltimboccaOrange-Scented CustardComplete with step-by-step instructions and gorgeous photographs, this cookbook takes what once was old and makes it new again with tasty recipes you won't be able to resist!
The New Slow Cooker Cookbook
by Adams MediaA modern twist on classic slow cooker recipes!Forget grandma's slow-cooker recipes! With this cookbook, you'll whip up hundreds of healthy dishes that will satisfy everyone's tastebuds. Featuring more than 200 delicious slow cooker recipes, you'll learn how easy it is to use the classic appliance to create modern, nutritious meals from scratch. Whether you're making appetizers for a cocktail party or dinner for a crowd, each page shows you how to craft flavorful dishes like:Almond and Dried Cherry GranolaAcorn Squash ChiliChickpea CurryChicken SaltimboccaOrange-Scented CustardComplete with step-by-step instructions and gorgeous photographs, this cookbook takes what once was old and makes it new again with tasty recipes you won't be able to resist!
The New Sonoma Diet
by Connie GuttersenLose weight, feel better, and enjoy your meals more than you ever thought with this brand new, updated version of the groundbreaking Sonoma plan for easy weight loss and healthy living.
The New Southern Garden Cookbook: Enjoying the Best from Homegrown Gardens, Farmers' Markets, Roadside Stands, and CSA Farm Boxes
by Sheri CastleIn The New Southern Garden Cookbook, Sheri Castle aims to make "what's in season" the answer to "what's for dinner?" This timely cookbook, with dishes for omnivores and vegetarians alike, celebrates and promotes delicious, healthful homemade meals centered on the diverse array of seasonal fruits and vegetables grown in the South, and in most of the rest of the nation as well. Increased attention to the health benefits and environmental advantages of eating locally, Castle notes, is inspiring Americans to partake of the garden by raising their own kitchen plots, visiting area farmers' markets and pick-your-own farms, and signing up for CSA (Community Supported Agriculture) boxes from local growers. The New Southern Garden Cookbook offers over 300 brightly flavored recipes that will inspire beginning and experienced cooks, southern or otherwise, to take advantage of seasonal delights. Castle has organized the cookbook alphabetically by type of vegetable or fruit, building on the premise that when cooking with fresh produce, the ingredient, not the recipe, is the wiser starting point. While some dishes are inspired by traditional southern recipes, many reveal the goodness of gardens in new, contemporary ways. Peppered with tips, hints, and great stories, these pages make for good food and a good read.