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Poisons in Your Food
by Ruth WinterThis classic Crown book is back with all of Ruth Winter's original, thorough research about dangerous foods and what consumers can do to protect themselves.
Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand [A Cookbook]
by David Thompson Jj Goode Andy Ricker<P>A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants. <P>After decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country's famed street food stateside. In 2005 he opened Pok Pok, so named for the sound a pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. <P>Ricker's traditional take on Thai food soon drew the notice of the New York Times and Gourmet magazine, establishing him as a culinary star. Now, with his first cookbook, Ricker tackles head-on the myths that keep people from making Thai food at home: that it's too spicy for the American palate or too difficult to source ingredients. <P>Fifty knockout recipes for simple and delicious Thai dishes range from Grilled Pork Collar with Spicy Dipping Sauce and Iced Greens to Andy's now-famous Vietnamese Fish Sauce Wings. Including a primer in Thai techniques and flavor profiles, with tips for modifying local produce to mimic Thai flavors, Pok Pok makes authentic Thai food accessible to any home cook.
POK POK The Drinking Food of Thailand: A Cookbook
by Jj Goode Andy Ricker Austin BushA cookbook featuring 50 recipes for Thai drinking food--an entire subset of Thai cooking that is largely unknown in the United States yet boasts some of most craveable dishes in the Thai canon, inspired by Andy Ricker's decades in Thailand and his beloved restaurant, Whiskey Soda Lounge. A celebration of the thrill and spirit of Thai drinking food, Andy Ricker's follow-up to Pok Pok brings the same level of authority, with a more laid-back approach. Just as America has salted peanuts, wings, and nachos, Thailand has its own roster of craveable snacks: spicy, salty, and sour, they are perfect accompaniments for a few drinks and the company of good friends. Here, Ricker shares accessible and detailed recipes for his favorites: phat khii mao, a fiery dish known as "Drunkard's stir-fry; kai thawt, Thai-style fried chicken; and thua thawt samun phrai, an addictive combination of fried peanuts with makrut lime leaf, garlic, and chiles. Featuring stories and insights from the Thai cooks who taught Ricker along the way, this book is as fun to read as it is to cook from, and will become a modern classic for any lover of Thai cuisine.
POK POK Noodles: Recipes from Thailand and Beyond
by Andy Ricker JJ GoodeFrom chef and bestselling author Andy Ricker comes this definitive guide to the most delicious and time-honored noodle dishes of Thailand with recipes anyone can make at home.From iconic dishes like phat thai and phat si ew to lesser-known (at least Stateside) treasures like kuaytiaw reua (boat noodles), noodles represent many of the most delicious and satisfying dishes in the Thai culinary canon. In POK POK Noodles, chef Andy Ricker shares recipes for his favorites--including noodle soups, fried noodles, and khanom jiin, Thailand's only indigenous noodle. Filled with stunning food and location photography and the thoughtful, engaging storytelling that has earned Ricker legions of fans, this book will become an instant classic for armchair travelers and lovers of Thai food and culture.
The Poke Cookbook: The Freshest Way to Eat Fish
by Martha ChengPoke, the traditional Hawaiian snack of raw fish seasoned with soy sauce and sesame oil, has hit the mainland. On the islands, it’s the casual dish that brings everyone together—but now you can bring these flavors into your own kitchen with 45 recipes for traditional poke, modern riffs, bases, bowls, and other local-style accompaniments. From classic Shoyu Ahi to creative Uni, Lychee, and Coconut to vegetarian Mango and Jicama, poke is delicious, simple, and endlessly customizable.
Polish Cooking, Revised
by Marianna Olszewska HeberleFor more than 20 years, Polish Cooking has given readers a taste of genuine Polish cuisine. Now, updated and revised with new information and twenty new recipes, including such favorites as Apple Pancakes, Mushroom Croquettes, and Lazy Noodles, it continues to provide a sampling of Polish dishes that have survived over the last ten centuries. Polish-born Marianna Olszewska Heberle reveals a rich variety of over 200 authentic recipes in this outstanding cookbook rivaling the best European cuisines. Easy-to-follow instructions make it simple to prepare such traditional Polish favorites as Poppy Seed Pierogies, Stuffed Cabbage, Hunter's Stew, Warsaw Herring, and many more. Plus readers will learn about holiday traditions and the proud culinary heritage of this fascinating country with Polish Cooking.
Polish'd: Modern Vegetarian Cooking From Global Poland
by Michal Korkosz“Polish’d brims with dazzling recipes and inviting stories––virtuosic, vegetarian takes on traditional Polish cuisine with multicultural influences.”—Foreword, starred review 100 fresh, modern Polish vegetarian recipes—from new takes on traditional favorites to fusions from around the world Michał Korkosz’s first book, Fresh from Poland—a Booklist Top 10 Cookbook of 2020 hailed as “a vegetable wonderland” by The San Francisco Chronicle—brought a Polish vegetarian cookbook to American readers for the first time. Now, he moves from celebrating Poland’s history with vegetarian versions of traditional recipes to exploring Polish cooking’s rich present with 100 exciting recipes. Polish’d includes both typical Polish favorites made vegetarian, like Kakory (Potato Empanadas) Filled with Roasted Vegetables and Cheese, and new flavors brought to Poland through immigration and cultural exchange, like Miso Żurek with Mashed Potatoes, Roasted Mushrooms, and Dill. Its recipes showcase fresh vegetables, grains, and herbs, but there’s also plenty of buttery, sugary, and cheesy comfort-food goodness to be found. Readers will see, and taste, Polish food in a new way as they enjoy dishes like: Chilled Cucumber-Melon Soup with Goat Cheese, Crispy Apple, and Mint Kopytka with Umami Sauce, Spinach, Hazelnuts, and Poppy Furikake Nettle Pesto Pasta with Radishes and Asparagus Grilled Broccoli with Lemon Mayo, Umami Bomb Sauce and Poppy Seeds Tomatoes and Peaches with Soft Goat Cheese, Crispy Sage, and Superior Brown Butter Sauce Carmelized Twaróg Basque Cheesecake Korkosz was the winner of the 2017 Saveur Blog Award for best food blog photography, and his gorgeous photos make these offerings even more mouthwatering. His love for his home country’s culinary tradition and innovation is at the heart of each recipe. With its unique take on this oft-ignored cuisine, Polish’d will please readers with Polish heritage, vegetarian fans of Eastern European food, and anyone looking for creative ways to enjoy plant-based fare.
The Political Economy of Agro-Food Markets in China
by Louis Augustin-Jean Björn AlpermannChina's agricultural production and food consumption have increased tremendously, leading to a complete evolution of agro-food markets. The book is divided into two parts; the first part reviews the theoretical framework for the 'social construction of the markets,' while the second part presents the implication for the agro-food markets in China.
The Politics Of Food
by Joel SolkoffExamines the agriculture policies of the United States government and argues that present programs could lead to food shortages.
The Politics of Food Provisioning in Colombia: Agrarian Movements and Negotiations with the State (Earthscan Food and Agriculture)
by Felipe Roa-ClavijoThis book explores food provisioning in Colombia by examining the role and impact of the agrarian negotiations which took place in the aftermath of the 2013–2014 national strikes. Most of the research in the field of agrarian studies in Colombia has focused on inequalities in land distribution, the impacts of violent conflict, and most recently, the first phase of the peace agreement implementation. This book links and complements these literatures by critically engaging with an original framework that uncovers the conflicts and politics of food provisioning: who produces what and where, and with what socio-economic effects. This analytical lens is used to explain the re-emergence of national agrarian movements, their contestation of the dominant development narratives and their engagement in discussions about food sovereignty with the state. The analysis incorporates a wide range of voices from high-level government representatives and leaders from national agrarian movements. Their narratives of food provisioning and the broader role of the food industry are reviewed and the key findings show an underlying conflict within food provisioning based on the struggle of marginalised smallholders to develop alternative agri-food systems that can be included in the local and domestic food markets in the context of a state dominated by an export and import approach. Overall, the book argues that the battle ground of agrarian conflicts has moved to the fi eld of food provisioning and using this approach has the potential to reframe the debate about the future of food and agriculture in Colombia and beyond. This book will be of great interest to students and scholars of food and agriculture, rural development, peasant studies, and Latin American Studies.
The Politics of Food Supply: U.S. Agricultural Policy in the World Economy
by Bill WindersThis book deals with an important and timely issue: the political and economic forces that have shaped agricultural policies in the United States during the past eighty years.
The Politics of Purity: Harvey Washington Wiley and the Origins of Federal Food Policy
by Clayton A. Coppin Jack HighSpearheaded by Harvey Washington Wiley, the Pure Food and Drugs Act of 1906 launched the federal regulation of food and drugs in the United States. Wiley is often lauded as a champion of public interest for bringing about a law that required healthful ingredients and honest labeling. Clayton Coppin and Jack High demonstrate, however, that Wiley was in fact surreptitiously allied with business firms that would benefit from regulation and moreover, that the law would help him build his government agency, the Federal Bureau of Chemistry. Coppin and High discuss such issues as Wiley's efforts to assign the law's enforcement to his own bureau. They go on to expose the selectivity of Wiley's enforcement of the law, in which he manipulated commercial competition in order to reward firms that supported him and penalize those that opposed him. By examining the history of the law's movement, the authors show that, rather than acting in the public interest, Wiley used the Pure Food and Drugs Act to further his own power and success. Finally, they analyze government regulation itself as the outcome of two distinct competitive processes, one that takes place in the market, the other in the polity. The book will interest scholars concerned with government regulation, including those in economics, political science, history, and business. Clayton Coppin is a management consultant and historian, Koch Industries, Wichita. Jack High is Professor of Economics, George Mason University.
The Politics of Stupid
by Susan PowterSusan Powter is back with her finest work yet! The Politics of Stupid is a revolutionary weight-loss program that shows people how they can reclaim their bodies and their brains. From food manufacturers to huge government lobbies to the fitness and diet industries, Powter illuminates why obesity is epidemic, and why millions of people are suffering the unnecessary consequences of being overfat and unfit. Inside this book you will learn: Who is the most powerful consumer in America's $276 billion food industry. Susan Powter's Lifestyle X-change program -- a revolutionary, interactive Web-supported program that tells the simple truth about weight loss and is refreshingly Susan Powter. How to motivate yourself to perform thirty minutes of regular cardio and strength training six days a week and achieve maximum results! With outrageous, uproarious humor that is Susan's trademark style, The Politics of Stupid is ultimately Susan's real-life, commonsense approach to weight loss. Readers will find she is "Stopping the Insanity" better than ever!
The Politics of the Pantry
by Michael Mikulak"What's for dinner?" has always been a complicated question. The locavore movement has politicized food and challenged us to rethink the answer in new and radical ways. These days, questions about where our food comes from have moved beyond 100-mile-dieters into the mainstream. Celebrity chefs Jamie Oliver and Alice Waters, alternative food gurus such as Michael Pollan, and numerous other popular and academic commentators have all talked about the importance of understanding the sources and transformation of food on a human scale. In The Politics of the Pantry, Michael Mikulak interrogates these narratives - what he calls "storied food" - in food culture. As with any story, however, it is important to ask: who is telling it? Who is the audience? What assumptions are being made? Mikulak examines competing narratives of food, pleasure, sustainability, and value that have emerged from the growing sustainable food movement as well as food's past and present relationship to environmentalism in order to understand the potential and the limits of food politics. He also considers whether or not sustainable food practices can address questions about health, environmental sustainability, and local economic development, while at the same time articulating an ethical globalization. An innovative blend of academic analysis, poetic celebration, and autobiography, The Politics of the Pantry provides anyone interested in the future of food and the emergence of a green economy with a better understanding of how what we eat is transforming the world.
The Politics of Wine in Britain
by Charles LudingtonA unique look at the meaning of the taste for wine in Britain, from the establishment of a Commonwealth in 1649 to the Commercial Treaty between Britain and France in 1860 - this book provides an extraordinary window into the politics and culture of England and Scotland just as they were becoming the powerful British state.
The Pollan Family Table: The Very Best Recipes and Kitchen Wisdom for Delicious Family Meals
by Michael Pollan Corky Pollan Dana Pollan Lori Pollan Tracy PollanA gorgeous, fully illustrated collection of recipes, cooking techniques, and pantry wisdom for delicious, healthy, and harmonious family meals from the incredible Pollan family--with a foreword from Michael Pollan.In The Pollan Family Table, Corky, Lori, Dana, and Tracy Pollan invite you into their warm, inspiring kitchens, sharing more than 100 of their family's best recipes. For generations, the Pollans have used fresh, local ingredients to cook healthy, irresistible meals. Michael Pollan, whose bestselling books have changed our culture and the way we think about food, writes in his foreword about how the family meals he ate growing up shaped his worldview. This stunning and practical cookbook gives readers the tools they need to implement the Pollan food philosophy in their everyday lives and to make great, nourishing, delectable meals that bring families back to the table. Standouts like Grand Marnier Citrus Roasted Chicken, Crispy Parmesan Zucchini Chips, and Key Lime Pie with Walnut Oatmeal Crust are easy to make yet sophisticated enough to dazzle family and friends. With hundreds of exquisite color photographs, The Pollan Family Table includes the Pollan's top cooking tips and techniques, time-tested shortcuts, advice for those just starting out and market and pantry lists that make shopping for and preparing dinner stress-free. This instant kitchen classic will help readers create incredible meals and cultivate traditions that improve health, well-being, and family happiness.
Pollen Chemistry & Biotechnology
by Nesrin Ecem Bayram Aleksandar Ž. Kostic Yusuf Can GercekPollen is made up of many chemical constituents such as proteins, sugars, lipids, minerals and phytochemicals. These components make pollen products an excellent source of nutrients and antioxidants for consumers. However, mycotoxigenic fungi are also common in pollen, creating contamination from generated mycotoxins. With adequate monitoring, sampling, processing and storage of pollen the development of mycotoxins can be significantly prevented. Since pollen grain has strong membranes which can limit the bioavailability of some nutrients and phytochemicals, novel methods and pretreatments are required with special emphasis on microbiological pretreatment methodologies. Pollen Chemistry & Biotechnology summarizes current knowledge of the chemical composition of pollen, its importance as a functional food ingredient and its health promoting properties. As Introduction part a short elaborate about botanical characteristics and data, including morphology and anatomy of pollen and bee preferences, is given. Important factors such as the botanical and geographical origin, best practices for preservation of nutritional composition, bioactivity and safety of pollen are covered in full. The nutritional profile of pollen based on data for minerals, lipids and nutrients is presented. A detailed phytochemical profile of pollen based on data for phenolics, flavonoids, carotenoids, vitamins, bioactive compounds is also covered. Areas for the improvement of the bioavailability of different nutrients and bioactive compounds of pollen via applied pretreatments are presented, as are best practices for adequate pollen collection, procession and storage in order to obtain safe products. At the end, an overview about pollen bioactivity as reason to use it as source of pharmaceuticals is made.
Pollo a tavola 2
by Mary RobertsPollo a tavola è un libro di ricette di pollo che sorprenderà te e la tua famiglia. Dalle ricette classiche alle più esotiche - sono sicuro che diventeranno presto le preferite della famiglia.
Pollo per cena
by Mary RobertsChicken Dinners è un libro di cucina pieno di fantastiche ricette di pollo che sorprenderanno voi e la vostra famiglia. Dalle ricette classiche a quelle più esotiche - sono sicura che diventeranno le preferite della vostra famiglia.
Polly Bee Makes Honey (Follow My Food)
by Deborah ChancellorFollow Polly Bee as she flies to flowers, finds pollen and nectar, and helps make sticky honey in this stylish and fact-filled picture book, part of the new &“Follow My Food&” series that looks at the ways different foods are made.How is honey produced? And how does it get from the farm to the kitchen table? This simple story provides young readers a glimpse into a day in the life of a worker bee. From flower to hive to table, this engaging story will help kids understand where their food comes from, and it&’s ideal for teaching them about sustainability and the environment. Featuring attractive collage-style art and rich vocabulary, the book also includes information on beekeeping, fun facts about bees, and a simple recipe.
Pomegranates: 70 Celebratory Recipes [A Cookbook]
by Ann KleinbergThe culinary and mythological virtues of pomegranates have been extolled in art and literature since the time of the ancient Greeks, and these days the fruit is enjoying the spotlight as one of the hot new culinary trends. Famed for its tart, refreshing juice and for its symbolism of royalty and fertility, the pomegranate is guaranteed to perk up almost any meal. Whether an integral part of a dish's composition or adding a bit of color and surprise as a garnish, pomegranates bring beauty and stimulating flavor. POMEGRANATES offers the natural and cultural history of the pomegranate throughout the world; gives tips on how to buy, eat, and use this delectable fruit; and then dishes up a comprehensive collection of 70 pomegranate recipes.More and more people seem perfectly happy to wrestle with this amazing fruit to experience its hard-gotten but ultimately satisfying taste treasure. A fully illustrated celebration of the pomegranate and its many culinary uses, including 70 recipes. In two recent and major medical studies, the pomegranate has been shown to be a great source of antioxidants. Includes a historical and cultural perspective on the pomegranate. Reviews"The pomegranate has suddenly become the trendiest fruit around." --San Francisco Chronicle, January 14, 2004"Brighten holiday dishes with Pomegranates. A healthful source of antioxidants and vitamin C, [they] add a dash of jewel-like color to winter tables."--Country Living Gardener
Pomegranates & Pine Nuts
by Bethany KehdyBethany Kehdy is renowned for the contemporary Middle Eastern and North African recipes that she publishes on her blog (dirtykitchensecrets.com). Born in Houston, Texas to an American mother and a Lebanese father, Bethany grew up in Lebanon during the country's most volatile civil war years. During her childhood, she spent countless hours learning to cook with her perfectionist teta (grandmother), her vivacious dad and her spirited aunts. Her recipes are a harmonious balance of classic and contemporary, as she draws upon her ethnic roots while adding her own personal twist.
Pomodoro!: A History of the Tomato in Italy (Arts and Traditions of the Table: Perspectives on Culinary History)
by David GentilcoreMore than just the beloved base ingredient of so many of our favorite dishes, the tomato has generated both profound riches and controversy in its farming, processing, exchange, and consumption. It is a crop infused with national pride and passion for those who grow it, and a symbol of Old World nostalgia for those who claim its history and legacy. Over time, the tomato has embodied a range of values and meanings. From its domestication in Central America, it has traveled back and forth across the Atlantic, powering a story of aspiration and growth, agriculture and industry, class and identity, and global transition. In this entertaining and organic history, David Gentilcore recounts the surprising rise of the tomato from its New World origin to its Old World significance. From its inauspicious introduction into Renaissance Europe, the tomato came to dominate Italian cuisine and the food industry over the course of three centuries. Gentilcore explores why elite and peasant cultures took so long to assimilate the tomato into Italian cooking and how it eventually triumphed. He traces the tomato's appearance in medical and agricultural treatises, travel narratives, family recipe books, kitchen accounts, and Italian art, literature, and film. He focuses on Italy's fascination with the tomato, painting a larger portrait of changing trends and habits that began with botanical practices in the sixteenth century and attitudes toward vegetables in the seventeenth and eighteenth centuries, and concluded with the emergence of factory production in the nineteenth. Gentilcore continues with the transformation of the tomato into a national symbol during the years of Italian immigration and Fascism and examines the planetary success of the "Italian" tomato today, detailing its production, representation, and consumption.
Pomodoro!: A History of the Tomato in Italy (Arts and Traditions of the Table Perspectives on Culinary History)
by David GentilcoreA chronicle of the beloved base ingredient, from its origins, agricultural riches, and controversy to the passion, pride, and nostalgia it inspires today. Over time, the tomato has embodied a range of values and meanings. From its domestication in Central America, it has traveled back and forth across the Atlantic, powering a story of aspiration and growth, agriculture and industry, class and identity, and global transition. In this entertaining, organic history, David Gentilcore recounts the surprising rise of the tomato from its New World origin to its Old World significance. From its inauspicious introduction into Renaissance Europe, the tomato came to dominate Italian cuisine and the food industry over the course of three centuries. Gentilcore explores why elite and peasant cultures took so long to assimilate the tomato into Italian cooking and how it eventually triumphed. He traces the tomato's appearance in medical and agricultural treatises, travel narratives, family recipe books, kitchen accounts, and Italian art, literature, and film. He focuses on Italy's fascination with the tomato, painting a larger portrait of changing trends and habits that began with botanical practices in the sixteenth century and attitudes toward vegetables in the seventeenth and eighteenth centuries, and concluded with the emergence of factory production in the nineteenth. Gentilcore continues with the transformation of the tomato into a national symbol during the years of Italian immigration and Fascism and examines the planetary success of the "Italian" tomato today. &“Those with an interest in tomatoes, Italian life, or just cultural history in general may find this both enlightening and entertaining.&” —Diane Leach, PopMatters
POMYSŁ NA PRZEKĄSKI Wiele tradycyjnych włoskich przekąsek
by Gabriele NapolitanoWiele tradycyjnych włoskich przekąsek, dzięki którym rozpoczniecie obiad lub kolację w sposób naprawdę oryginalny.