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Tastes of Paradise: A Social History of Spices, Stimulants, and Intoxicants
by Wolfgang SchivelbuschFrom the extravagant use of pepper in the Middle Ages to the Protestant bourgeoisie's love of coffee to the reason why fashionable Europeans stopped sniffing tobacco and starting smoking it, Schivelbusch looks at how the appetite for pleasure transformed the social structure of the Old World. Illustrations.
Tastes of the World: India and Greece (Into Reading, Level P #75)
by Diana NoonanNIMAC-sourced textbook
Tastes: A Recipe Sampler from Mr. Wilkinson's Well-Dressed Salads
by Matt WilkinsonYum! A snack-pack of recipes from Mr. Wilkinson's Well-Dressed Salads now available from TASTES. Our editors have curated some of the best lunch salad recipes from chef Matt Wilkinson's inspired combinations of flavors and textures for you to test out and enjoy.Featuring 13 recipes from the original book, this sampler is sure to help you pack a delicious lunch for school, work, or a picnic in the park!So go ahead, Get a TASTE!
Tastes: A Recipe Sampler from The Seasoned Life (Tastes)
by Ayesha CurryA beautiful family-centric cookbook for the home chef, from Ayesha Curry In THE SEASONED LIFE Ayesha Curry will share 100 of her favorite recipes and invite readers into the home she has made with her two daughters and her husband Stephen Curry. Ayesha knows firsthand what it is like to be a busy mom and wife, and she knows that for her family, time in the kitchen and around the table is where that balance begins. This book has something for everybody. The simple, delicious recipes include Cast Iron Biscuits, Smoked Salmon Scramble, Homemade Granola, Mom's Chicken Soup, Stephen's 5 Ingredient Pasta, and plenty of recipes that get the whole family involved -- even the little ones!
Tasting Beer, 2nd Edition: An Insider's Guide to the World's Greatest Drink
by Randy MosherThis completely updated second edition of the best-selling beer resource features the most current information on beer styles, flavor profiles, sensory evaluation guidelines, craft beer trends, food and beer pairings, and draft beer systems. You&’ll learn to identify the scents, colors, flavors, mouth-feel, and vocabulary of the major beer styles — including ales, lagers, weissbeirs, and Belgian beers — and develop a more nuanced understanding of your favorite brews with in-depth sections on recent developments in the science of taste. Spirited drinkers will also enjoy the new section on beer cocktails that round out this comprehensive volume.
Tasting Beer: An Insider's Guide To The World's Greatest Drink
by Sam Calagione Randy MosherEveryone knows how to drink beer, but few know how to really taste it with an understanding of the finer points of brewing, serving, and food pairing. Discover the ingredients and brewing methods that make each variety unique and learn to identify the scents, colors, flavors, and mouthfeel of all the major beer styles. Recommendations for more than 50 types of beer from around the world encourage you to expand your horizons. Uncap the secrets in every bottle of the world’s greatest drink!
Tasting Cider: The CIDERCRAFT® Guide to the Distinctive Flavors of North American Hard Cider
by Erin James Cidercraft MagazineThis complete guide to North America’s oldest beverage celebrates hard cider’s rich history and its modern makers, as well as its deliciously diverse possibilities. Flavor profiles and tasting guidelines highlight 100 selections of cider — including single varietal, dessert, hopped, and barrel-aged — plus perry, cider’s pear-based cousin. A perfect addition to any meal, cider pairings are featured in 30 food recipes, from Brussels sprouts salad to salmon chowder, brined quail, and poached pear frangipane. An additional 30 cocktail recipes include creative combinations such as Maple Basil Ciderita and Pear-fect Rye Fizz.
Tasting Club: Gathering Together to Share and Savor Your Favorite Tastes
by Dina CheneyTasting Club introduces a revolutionary concept in the world of entertaining. First, you'll learn how to put together these tantalizing events-- each one focusing on learning about a specific type of food or drink.
Tasting Colorado: Favorite Recipes from the Centennial State
by Michele MorrisSit down at the table with Michele Morris and enjoy Colorado's timeless and definitive cuisine. Morris has compiled recipes from Colorado's finest restaurants, lodges, and guest ranches to present an exquisite blend of Western flair and Rocky Mountain charm. Relish old Western favorites and select contemporary fare.
Tasting Difference: Food, Race, and Cultural Encounters in Early Modern Literature
by Gitanjali G. ShahaniTasting Difference examines early modern discourses of racial, cultural, and religious difference that emerged in the wake of contact with foreign peoples and foreign foods from across the globe. Gitanjali Shahani reimagines the contact zone between Western Europe and the global South in culinary terms, emphasizing the gut rather than the gaze in colonial encounters.From household manuals that instructed English housewives how to use newly imported foodstuffs to "the spicèd Indian air" of A Midsummer Night's Dream, from the repurposing of Othello as an early modern pitchman for coffee in ballads to the performance of disgust in travel narratives, Shahani shows how early modern genres negotiated the allure and danger of foreign tastes.Turning maxims such as "We are what we eat" on their head, Shahani asks how did we (the colonized subjects) become what you (the colonizing subjects) eat? How did we become alternately the object of fear and appetite, loathing and craving? Shahani takes us back several centuries to the process by which food came to be inscribed with racial character and the racial other came to be marked as edible, showing how the racializing of food began in an era well before chicken tikka masala and Balti cuisine. Bringing into conversation critical paradigms in early modern studies, food studies, and postcolonial studies, she argues that it is in the writing on food and eating that we see among the earliest configurations of racial difference, and it is experienced both as a different taste and as a taste of difference.
Tasting Food, Tasting Freedom: Excursions Into Eating, Power, and the Past
by Sidney W. MintzA renowned anthropologist explores the history and meaning of eating in America. Addressing issues ranging from the global phenomenon of Coca-Cola to the diets of American slaves, Sidney Mintz shows how our choices about food are shaped by a vast and increasingly complex global economy. He demonstrates that our food choices have enormous and often surprising significance.
Tasting French Terroir
by Thomas ParkerThis book explores the origins and significance of the French concept of terroir, demonstrating that the way the French eat their food and drink their wine today derives from a cultural mythology that developed between the Renaissance and the Revolution. Through close readings and an examination of little-known texts from diverse disciplines, Thomas Parker traces terroir's evolution, providing insight into how gastronomic mores were linked to aesthetics in language, horticulture, and painting and how the French used the power of place to define the natural world, explain comportment, and frame France as a nation.
Tasting Grace: Discovering the Power of Food to Connect Us to God, One Another, and Ourselves
by Melissa d'ArabianThe winner of The Next Food Network Star season five and New York Times best-selling author of Ten Dollar Dinners shares how God used food to invite her into His love.It wasn't until Melissa d'Arabian evaluated her relationship with food in light of her relationship with God that she began to appreciate food as not only a gift from him but also as a deeper invitation into his love. As she prayed, studied Scripture, and reflected on the stories from her own life, Melissa saw how God had used food to draw her into community, to redeem her moments of greatest tragedy, and ultimately to connect her more to him.In Tasting Grace, Melissa shares sixteen invitations that will transform your perception of food and the role it plays in your own life, from equality to connection to hospitality to stewardship and more. She explains how through her experiences, she learned to trust the ingredients--in recipes and in life--and join God in the act of creation.Whether you are a mom struggling to throw together a healthy meal for your family each night or a single woman longing for fellowship around your table, you will draw encouragement and inspiration from Melissa's reminder that all food, first and foremost, is a gift from God. When you return to him as the source, you will find the freedom to enjoy his beautiful and delicious creation.Advance praise for Tasting Grace“What a beautiful book. Using stories of her own triumphs and pain, Melissa digs past the surface layers of food as we see it on television, in cookbooks, and on social media. Rather, she helps us think about it in a whole new way—as nothing short of a spiritual force, a vessel through which we can experience (and extend) compassion, comfort, fellowship, love, enjoyment, and grace. It has given me a brand-new lens with which to examine the deeper significance of the food I cook, eat, and share.”—Ree Drummond, author of The Pioneer Woman Cooks“The intersection between faith and food is endlessly interesting to me, and Melissa articulates the significance and beauty of that intersection so well. Melissa is a great storyteller, and she invites us into her story and gives us a seat at her table with graciousness and wisdom. This is a lovely, meaningful book.”—Shauna Niequist, New York Times best-selling author of Present Over Perfect and Bread and Wine“This is a beautifully written book. These aren’t just words on pages; they are an invitation to a feast, to hospitality, and to finding lasting purpose in your life. Melissa has set a table fit for a King, pulled our chairs, and reminded us there’s a place for us here. This is a book that will not only feed your imagination but also your soul.” —Bob Goff, author of New York Times bestsellers Love Does and Everybody Always
Tasting History: Explore the Past through 4,000 Years of Recipes (A Cookbook)
by Ann Volkwein Max MillerBegin your very own food journey through the centuries and around the world with the first cookbook from the beloved YouTube channel Tasting History with Max MillerWhat began as a passion project when Max Miller was furloughed during Covid-19 has become a viral YouTube sensation. The Tasting History with Max Miller channel has thrilled food enthusiasts and history buffs alike as Miller recreates a dish from the past, often using historical recipes from vintage texts, but updated for modern kitchens as he tells stories behind the cuisine and culture. From ancient Rome to Ming China to medieval Europe and beyond, Miller has collected the best-loved recipes from around the world and has shared them with his fans. Now, with beautiful photographs portraying the dishes and historical artwork throughout, Tasting History compiles over sixty dishes such as: -Tuh&’u: a red beet stew with leeks dating back to 1740 BC -Globi: deep-fried cheese balls with honey and poppy seeds -Soul Cakes: yeasted buns with currants from circa 1600 -Pumpkin Tourte: a crustless pumpkin cheesecake with cinnamon and sugar on top from 1570 -And much more. Including the original recipe and Miller&’s modern recreation, this cookbook is a must-have for any avid cook or history fan looking to experience delicious recipes from the past.
Tasting Home: Coming of Age in the Kitchen
by Judith NewtonTasting Home is the history of a woman&’s emotional education, the romantic tale of a marriage between a straight woman and a gay man, and an exploration of the ways that cooking can lay the groundwork for personal healing, intimate relation, and political community. Organized by decade and by the cookbooks that shaped author Judith Newton&’s life, Tasting Home takes readers on an extraordinary journey through the cuisines, cultural spirit, and politics of the 1940s through 2011, complete with recipes.
Tasting Hygge: Joyful Recipes For Cozy Days And Nights
by Leela CydThe most delicious approach to hygge—50 recipes to satisfy and savor, from Almond Custard Pancakes to Greens with Parmesan and Nutmeg Good food makes everyone feel warm and cared for, which is the very essence of hygge. This Danish way of life has been embraced by Americans who want that same sense of cozy. In Tasting Hygge, acclaimed food photographer and cookbook author Leela Cyd shares the recipes that make her happy, for cultivating moments of connection in the dining room, at the coffee table, or over a little bedside tray. Keeping in mind the idea of slowing down and enjoying the moment, Cyd shares more than 50 recipes that elevate everyday meals into very special moments. She organizes the book into five sensory experiences (Calm, Bright, Warm, Spiced, and Smooth) with recipes such as: Apple Anise Glogg Roasted Squash and Sage Grilled Cheese Greens Gratin with Parmesan and Nutmeg Fairy Bowl with Ice Cream and Honey Sponge Cake These are dishes to delight and love, each one accompanied by a gorgeous photograph.
Tasting India: Heirloom Family Recipes
by Christine ManfieldChristine Manfield’s ode to Indian cooking quickly immerses you in the colour, spice, strong flavours and glorious chaos of the sub-continent ... a cookbook that’s practical, yes, but also full of heart. Gourmet Traveller‘This is my story of India, a story gathered across many visits, connecting with people in various walks of life. The recipes I’ve collected along the way reflect the stories of countless mothers, grandmothers, daughters, sons of daughters, brothers, sisters and aunts, as told to me during my travels.’ Tasting India is a gastronomic odyssey through home kitchens, crowded alleyways, fine restaurants and street shacks to explore the masterful, complex and vibrant tapestry of Indian cuisine. Along the way, this captivating country comes alive as Christine Manfield describes its food, landscape, culture and traditions with her trademark passion, curiosity and expertise. This award winning cookbook has been fully revised in paperback and includes three new chapters on the Punjab, Gujarat and Hyderabad, plus Christine’s insider tips on where to sleep, eat and shop throughout India.AwardsInternational Cookbook of the Year, 2012 International Association of Culinary Professionals, New YorkBest Culinary Travel book, 2012 IACP awards, New YorkBest Illustrated Book, 2012 Australian Book Industry AwardsFinalist, Andre Simon 2012 Book Awards, London
Tasting Kentucky: Favorite Recipes from the Bluegrass State
by Marrie Green Sarah Jane SandersTasting Kentucky: Favorite Recipes from the Bluegrass State showcases Kentucky’s exuberant cuisine, from classic barbecue, Hot Browns, and catfish with beer cheese grits, to innovative fusions of regional and global flavors. Mouth-watering photographs complement 102 recipes both simple and sumptuous from the finest restaurants, inns, cafés, and bed-and-breakfasts across the state. For a fresh take on fabulous food, sample these irresistible dishes from the Bluegrass State: Buttermilk Pancakes with Bourbon-Vanilla Whipped Butter; Goetta (Hogs n’ Oats Sausage); Chorizo-Cheddar Corn Fritters with Cilantro-Jalapeño Aioli; Zesty Cheese Straws; Jack’s Lounge Mint Julep; Butternut Squash with Maple-Bacon Butter; Orange Hazelnut-Asparagus Salad; Keeneland Burgoo; Roasted Cauliflower and Pecan Soup with Mint Oil; Benedictine, Bacon, and Fried Green Tomato Sandwich; Grilled Lamb Burgers with Mint Burger Sauce; Fried Chicken with Hickory Drizzle; Pork Roast with Sorghum Rub; Chocolate Tart with Bourbon Praline Topping; Jackson’s Orchard Apple Strudel; Marbled Bourbon Pound Cake; and so much more.
Tasting Paris: 100 Recipes to Eat Like a Local
by Clotilde DusoulierTasting Paris features new and classic French recipes and cooking techniques that will demistify the art of French cooking and transport your dinner guests to Paris. Whether you have experienced the charm of Paris many times or dream of planning your first trip, here you will find the food that makes this city so beloved. Featuring classic recipes like Roast Chicken with Herbed Butter and Croutons, and Profiteroles, as well as newer dishes that reflect the way Parisians eat today, such as Ratatouille Pita Sandwich with Chopped Eggs and Tahini Sauce and Spiralized Zucchini Salad with Peach and Green Almonds. With 100 recipes, 125 evocative photographs, and native Parisian Clotilde Dusoulier’s expertise, Tasting Paris transports you to picnicking along the Seine, shopping the robust open-air markets, and finding the best street food—bringing the flavors and allure of this favorite culinary destination to your very own kitchen.
Tasting Pleasure
by Jancis RobinsonEven the French admit that Jancis Robinson is the "undisputed mistress of the kingdom of wine" (Le Figaro). Internationally renowned for her work in both television and print, she is the editor of the bestselling Oxford Companion to Wine and has won more than two dozen major awards around the world. Tasting Pleasure is her compelling account of a passion that began while studying at Oxford University. Writing with Julia Child's authority, Elizabeth David's intelligence, and M.F.K. Fisher's verve, Robinson takes us on a journey through the world's finest cellars, most beautiful vineyards, and best restaurants. As she explores the universe of the grape--from Bordeaux to Australia and South Africa to California--we meet scores of colorful, wine-loving characters, including Philippe de Rothschild, Julian Barnes, Francis Ford Coppola, and Julio Gallo. There are many books about producing and rating wine; this one is about enjoying it. Witty, revealing, and knowledgeable, in Tasting Pleasure Jancis Robinson has distilled twenty years in the wine world into a hugely entertaining read.
Tasting Qualities: The Past and Future of Tea (Atelier: Ethnographic Inquiry in the Twenty-First Century #5)
by Sarah BeskyWhat is the role of quality in contemporary capitalism? How is a product as ordinary as a bag of tea judged for its quality? In her innovative study, Sarah Besky addresses these questions by going inside an Indian auction house where experts taste and appraise mass-market black tea, one of the world’s most recognized commodities. Pairing rich historical data with ethnographic research among agronomists, professional tea tasters and traders, and tea plantation workers, Besky shows how the meaning of quality has been subjected to nearly constant experimentation and debate throughout the history of the tea industry. Working across fields of political economy, science and technology studies, and sensory ethnography, Tasting Qualities argues for an approach to quality that sees it not as a final destination for economic, imperial, or post-imperial projects but as an opening for those projects.
Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City
by Mario Batali Katie Parla Kristina GillA love letter from two Americans to their adopted city, showcasing modern dishes influenced by tradition, as well as the rich culture of their surroundings. <P><P> Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout. <P> Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more. <P> Studded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen.
Tasting Table Cooking with Friends: Recipes for Modern Entertaining
by Todd Coleman Geoff BartakovicsTasting Table's Cooking with Friends: Recipes for Modern Entertaining is Geoff Bartakovics' and Todd Coleman's first cookbook from TastingTable.com, whose delicious content inspires more than three million foodies daily, features recipes for the new style of entertaining where everyone pitches in.
Tasting Whiskey: An Insider's Guide to the Unique Pleasures of the World's Finest Spirits
by Lew BrysonPour a stiff drink and crack open this comprehensive guide to everything there is to know about the world&’s greatest whiskeys. Exploring the traditions behind bourbon, Scotch, Irish, and even Japanese whiskey, you&’ll discover how unique flavors are created through variations of ingredients and different distilling techniques. With advice on how to collect, age, and serve whiskey, as well as suggestions for proven food pairings, you&’ll be inspired to share your knowledge and invite your friends over for a delicious whiskey tasting party.
Tasting the Past: Recipes from Antiquity (Tasting the Past)
by Jacqui WoodThe many influences of the past on our diet today make the concept of 'British food' very hard to define. The Celts, Romans, Saxons, Vikings and Normans all brought ingredients to the table, as it were, and onwards the Crusades gave us all manner of spices. The Georgians enjoyed a new level of excess and then of course the world wars forced us into the challenge of making meals from very little. This book, one of three volumes, documents the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over xxx recipes from antiquity. Offerings include tasty beach BBQ ideas from Celtic times, a hearty Roman Army lentil stew and ideas for festive feasts of ancient times.