- Table View
- List View
The Tasha Tudor Cookbook: Recipes and Reminiscences from Corgi Cottage
by Tasha Tudor"Tasha Tudor, beloved children's book author and illustrator, has at last written her long-awaited cookbook. In words and the enchanting watercolors for which she is renowned, she shares the recipes she has gathered over a lifetime - some that have been passed down for generations and some that she created specially for her children and grandchildren. These traditional recipes recall an old-fashioned New England lifestyle and summon up Tasha Tudor's own warm family memories, which she shares here with her readers." "Tasha Tudor's recipe collection includes summery picnic salads, hearty winter soups, and breakfast treats like Great-Grandmother Tudor's Cornbread, Blueberry Coffee Cake, and Butterscotch Rolls. Her main dishes - Roast Chicken with tarragon and sage, vegetable-laden Beef Stew, and Salmon served with homegrown peas - are the prelude to her irresistibly rich desserts, including a luscious dark chocolate torte and English Toffee Bars." "At Tasha Tudor's Corgi Cottage, Christmas celebrations are the high point of the year, filled with the kind of food and wholesome fun that harks back to an earlier time. Her recipes bring family and friends together to make her well-known gingerbread Christmas tree ornaments (which have been displayed on the White House tree), and such seasonal favorites as thumb cookies and pulled taffy for wrapping as gifts or for putting in paper cornucopias to hang on the tree." "All of these authentic, tried-and-true recipes are presented for the first time with some fifty original watercolor and pen-and-ink drawings in this beguiling keepsake kitchen companion."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved
The Tasha Tudor Family Cookbook: Heirloom Recipes and Warm Memories from Corgi Cottage
by Winslow TudorWorld-renowned artist Tasha Tudor charmed and fascinated fans with her sweet illustrations and simple lifestyle. This cookbook echoes the cultural and family narrative so accurately and beautifully reflected in Tasha Tudor's art and life. The receipts (what she called recipes) also suggest Tasha's philosophy. In all things moderation, she would say, then with a laugh, except gardening. Tasha’s grocery list was never long. She had a robust vegetable garden, a large chest freezer, and well-stocked larder. She created countless meals over many decades, and they were all very good. When possible, Tasha purchased fresh food, the origin and method of production of which she knew. But if she couldn't, or didn't want to, she didn't worry. Frugality was on her shopping list as well. These receipts&mdashfrom Tasha’s poppyseed cake to shepherds pie, potato soup to chocolate pudding?have been the mainstay of Tasha's family for generations and are, for the most part, from the original cookbook she began as a young woman. The simple, comforting, and delicious receipts are accompanied by her beautiful watercolors and new photographs of the food and Tasha’s homestead. 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.
The Tassajara Bread Book
by Edward Espe BrownThe Tassajara Bread Book has been a favorite among renowned chefs and novice bakers alike for more than thirty years. In this deluxe edition, the same gentle, clear instructions and wonderful recipes are presented in a new paperback format with an updated interior design and full-color photos of the breads. Deborah Madison, author of Vegetarian Cooking for Everyone, says, "This little book has long been a guide for those who want to bake but don't know where to begin, as well as for those who want to go beyond and discover not just recipes, but bread making itself."
The Tassajara Bread Book
by Edward Espe BrownGood bread needs more than just flour and water, milk, or eggs. It requires nurturing and care. Ed Brown shows how to make--and enjoy--breads, pastries, muffins, and desserts for today's sophisticated palates.
Tassajara Cookbook: Lunches, Picnics & Appetizers
by Karla OliveiraVegetarian lunch, picnic, and appetizer recipes from the legendary Buddhist monastery. &“These are delectable dishes worthy of a feast!&” —Menupause Tassajara Zen Mountain Center, set deep in California&’s Ventana Wilderness, is famous for its healthy gourmet vegetarian cuisine. Guests are known to rave about one particular Tassajara tradition: the bag lunch. Tassajara Cookbook shares these never-before-published recipes for savory sandwich spreads, pâtés and loaves, egg and tofu sandwich fillings, salads, chutneys, sauces, marinades, and butters, as well as recipes for baked goods and sweet treats. &“And this is now my most favorite cookbook! It is full of gorgeous spreads, amazing tofu recipes, delicious vegan cookies and salad ideas.&” —Mette the Homeopath &“The cookies are all of that slightly healthy, hippy ilk, but in a good way. These cookies are perhaps too good for a meditation retreat: I would probably spend more time obsessing which cookies they were putting in my bag lunch, than meditating into a Zen state of detachment . . . but hey, maybe that&’s just me.&” —The Back Yard Lemon Tree
Tassajara Dinners & Desserts
by Dale Kent Melissa KentDishes made with mindfulness that reflect a &“love of Asian flavors and current tastes for lighter vegetarian meals&” from the legendary Buddhist monastery (Edible Monterey Bay). In Tassajara: Dinner & Desserts, readers will not only find recipes filled with the flavor of Zen practice but also stories from past guest cooks, such as Deborah Madison, Ed Brown, Gloria Lee, and many others, whose calm and peaceful minds were truly tested behind the doors of the Tassajara kitchen, whose monastic kitchen differs from a normal restaurant kitchen in that the activity of preparing the food is understood to be spiritual practice. The Tassajara Zen Mountain Center teaches that every aspect of one&’s day can be lived with mindfulness—even food preparations and choices of what we eat. A few of the fifty recipes include: Frittata with Caramelized Onions, Goat Cheese, and SageCoconut Curry with Mixed VegetablesTofu NeatballsSweet Tapioca Soup with HoneydewRicotta Chevre with Ginger Berry Compote &“The book includes lots of amusing parables from the kitchen and makes Kent the latest in a long lineage of cooks who&’ve contributed to the Tassajara mystique.&” —Edible Monterey Bay
TASTE!: How to Choose the Best Deli Ingredients
by Glynn ChristianTASTE! is a refreshed and expanded new edition of Glynn’s REAL FLAVOURS – the handbook of gourmet & deli ingredients, voted World’s Best Food Guide and described by Nigel Slater as "one of the only ten books you need." The book features unique new NEED TO KNOW panels for each category, fast-to-use lists telling you what’s important, whether buying, cooking or eating. Each is a guide to how to spot the good, the bad or ugly, and the ideal ways to enjoy the world’s best deli ingredients. TASTE! is an all-embracing, comprehensive handbook of specialty food information, from salt, pepper, sugar and salt to Portuguese Egg Tarts, sourdough, olive oil, caviar, wondrous British charcuterie, cheese and cheesecakes. Included are chapters on Beans, Peas and Pulses, Bread and Baking, Charcuterie, Chocolate, Chutneys, Ferments and Pickles, Coffee, Dairy including Cheese, Fish, Fish Eggs and Seafood, Fruit, Vegetables, Nuts, Dried Mushrooms and Sea Vegetables, Grains including Pasta, Herbs, Spices and Natural Flavorings, Oils, Olives, Sauces, Sugars, Syrups and Honey, Tea and Herbal Teas, and Vinegars. You’ll end up reading TASTE! like a challenging novel, because it also presents controversial opinions about chillies, synthetic flavorings, palm oils and more. Glynn says: "the book answers the questions you didn’t know you should have asked, and is an ingredient handbook that makes every cookbook work."
Taste: A Book of Small Bites (No Limits)
by Jehanne DubrowTaste is a lyric meditation on one of our five senses, which we often take for granted. Structured as a series of “small bites,” the book considers the ways that we ingest the world, how we come to know ourselves and others through the daily act of tasting.Through flavorful explorations of the sweet, the sour, the salty, the bitter, and umami, Jehanne Dubrow reflects on the nature of taste. In a series of short, interdisciplinary essays, she blends personal experience with analysis of poetry, fiction, music, and the visual arts, as well as religious and philosophical texts. Dubrow considers the science of taste and how taste transforms from a physical sensation into a metaphor for discernment.Taste is organized not so much as a linear dinner served in courses but as a meal consisting of meze, small plates of intensely flavored discourse.
Taste: A Literary History
by Denise GiganteWhile most accounts of aesthetic history avoid the gustatory aspects of taste, this book rewrites standard history to uncover the constitutive and dramatic tension between appetite and aesthetics at the heart of British literary tradition. From Milton through the Romantics, the metaphor of taste serves to mediate aesthetic judgment and consumerism, gusto and snobbery, gastronomes and gluttons, vampires and vegetarians, as well as the philosophy and physiology of food. The author advances a theory of taste based on Milton's model of the human as consumer (and digester) of food, words, and other commodities--a consumer whose tasteful, subliminal self remains haunted by its own corporeality. Radically rereading Wordsworth's feeding mind, Lamb's gastronomical essays, Byron's cannibals and other deviant diners, and Kantian nausea, Taste situates Romanticism as a period that naturally saw the rise of the restaurant and the pleasures of the table as a cultural field for the practice of aesthetics.
Taste: Surprising Stories and Science About Why Food Tastes Good
by Barb StuckeyWhether it&’s a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes good—now here&’s the amazing story behind why you love some foods and can&’t tolerate others.Through fascinating stories from Barb Stuckey—a seasoned food developer to whom food companies turn for help in creating delicious new products—you&’ll learn how our five senses work together to form flavor perception and how the experience of food changes for people who have lost their sense of smell or taste. You&’ll learn why kids (and some adults) turn up their noses at Brussels sprouts, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. Eye-opening experiments allow you to discover your unique &“taster type&” and to learn why you react instinctively to certain foods. You&’ll improve your ability to discern flavors and devise taste combinations in your own kitchen for delectable results. What Harold McGee did for the science of cooking Barb Stuckey does for the science of eating in Taste—a calorie-free way to get more pleasure from every bite.
Taste: My Life Through Food
by Stanley TucciFrom award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen.Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the savory recipes and into the compelling stories behind them. <p><p> Taste is a reflection on the intersection of food and life, filled with anecdotes about his growing up in Westchester, New York; preparing for and shooting the foodie films Big Night and Julie & Julia; falling in love over dinner; and teaming up with his wife to create meals for a multitude of children. Each morsel of this gastronomic journey through good times and bad, five-star meals and burned dishes, is as heartfelt and delicious as the last. Written with Stanley’s signature wry humor, Taste is for fans of Bill Buford, Gabrielle Hamilton, and Ruth Reichl—and anyone who knows the power of a home-cooked meal.
Taste and See: Discovering God among Butchers, Bakers, and Fresh Food Makers
by Margaret FeinbergGod is a foodie who wants to transform your supper into sacrament.One of America's most beloved teachers and writers, Margaret Feinberg, goes on a remarkable journey to unearth God's perspective on food.She writes that since the opening of creation, God, the Master Chef, seeds the world with pomegranates and passionfruit, beans and greens and tangerines. When the Israelites wander in the desert for forty years, God, the Pastry Chef, delivers the sweet bread of heaven. After arriving in the Promised Land, God reveals himself as Barbecue Master, delighting in meat sacrifices. Like his Foodie Father, Jesus throws the disciples an unforgettable two-course farewell supper to be repeated until his return.This groundbreaking book provides a culinary exploration of Scripture. You'll descend 400 feet below ground into the frosty white caverns of a salt mine, fish on the Sea of Galilee, bake fresh matzo at Yale University, ferry to a remote island in Croatia to harvest olives, spend time with a Texas butcher known as "the meat apostle," and wander a California farm with one of the world's premier fig farmers.With each visit, Margaret asks, "How do you read these Scriptures, not as theologians, but in light of what you do every day?" Their answers will forever change the way you read the Bible - and approach every meal.Taste and See is a delicious read that includes dozens of recipes for those who, like Margaret, believe some of life's richest moments are spent savoring a meal with those you love.Perhaps God's foodie focus is meant to do more than satisfy our bellies. It's meant to heal our souls, as we learn to taste and see the goodness of God together. After all, food is God's love made edible.See you around the table!
Taste and See Bible Study Guide: Discovering God among Butchers, Bakers, and Fresh Food Makers
by Margaret FeinbergYou're invited on a delectable pilgrimage to discover the secret to savoring every day.The Psalmist declared, "Taste and see that the Lord is good" (Ps 34:8), so Margaret Feinberg, one of America's most beloved Bible teachers, took the invitation literally.She embarked on a culinary and spiritual adventure that took her far and wide: descending 410 feet into a salt mine, baking fresh matzo at Yale University, harvesting olives off the Croatian coast, and tasting succulent figs at a premier farm--all to discover the truth of God&’s goodness.With each person she encountered, she asked, "How do you read the Scripture in light of what you do every day?"Their answers will change the way you read the Bible forever... and the way you approach every meal."This is a journey that changed my life, my faith, my future," she writes. "It moved me from fear and uncertainty to discover a renewed, vibrant faith again--and I believe it will do the same for you."With her delightful curiosity and humor, you'll learn to:• Overcome awkwardness and nurture deeper connections around any table.• Rise above uncertainty, knowing what seeds God has planted in you.• Learn how you were uniquely created to help others flourish.• Unlock the satisfying and fruitful life you've been created for.• Last, but not least, you&’ll learn how to make some delicious meals along the way!Join Margaret in this deeply nourishing six-week video Bible study sprinkled with step-by-step recipes and biblical insights. After all, it's at the table where we learn to taste and see the goodness of God.Sessions include:1. You're Invited to the Table – Making deeper connections around any table.2. Delighting in the Sweetness of Fruitfulness – A closer look at the imagery of fruit in the Bible.3. Chewing on the Bread of Life – More than a biblical metaphor! Professional bakers respond.4. Savoring the Salt of the Earth – How many different kinds of salt can you think of? 5. Relishing the Olive and Its Oil – Why the olive leaf is a miracle of creation. 6. Discovering the Liturgy of the Table – Experience God&’s goodness in community. Designed for use with the Taste and See Video Study (9780310087847), sold separately.
Taste as Experience: The Philosophy and Aesthetics of Food (Arts and Traditions of the Table: Perspectives on Culinary History)
by Nicola PerulloTaste as Experience puts the pleasure of food at the center of human experience. It shows how the sense of taste informs our preferences for and relationship to nature, pushes us toward ethical practices of consumption, and impresses upon us the importance of aesthetics. Eating is often dismissed as a necessary aspect of survival, and our personal enjoyment of food is considered a quirk. Nicola Perullo sees food as the only portion of the world we take in on a daily basis, constituting our first and most significant encounter with the earth. Perullo has long observed people's food practices and has listened to their food experiences. He draws on years of research to explain the complex meanings behind our food choices and the thinking that accompanies our gustatory actions. He also considers our indifference toward food as a force influencing us as much as engagement. For Perullo, taste is value and wisdom. It cannot be reduced to mere chemical or cultural factors but embodies the quality and quantity of our earthly experience.
Taste Buds: A Field Guide to Cooking and Baking with Flowers
by Nikki FotheringhamAn inviting, beautiful cookbook for everyone who loves flowers. Inside these pages you'll find recipes for meals and drinks of all kinds, using edible flowers in surprising and delightful ways.Many garden-variety flowers are not only lovely to look at, they&’re also unique additions to any meal. Curious to learn how? Just ask Nikki Fotheringham—gardener, home cook, and forager—who grows flowers in the meadow behind her house and turns them into edible products that she sells in her farm store. In Taste Buds, Nikki shares her recipes for baked goods like the Lemon Elderflower Cake, preserves like the Rose Jam (perfect on scones or alongside a charcuterie board), savory dishes like the Flower Pasta with Marigold Pesto, and wildflower drinks like the Lavender Love Martini. Inside, you&’ll find:Over 90 Recipes Featuring Flowers: Each recipe highlights the natural flavors of flowers, all organized in stunning color-coded chapters.A Guide to 15 Flower Varieties: Learn to identify and forage different flowers, from well-known favorites like hibiscus, lavender, peonies, and roses, to unexpected novelties like sumac, cornflowers, cattails, and more.Tips and Tricks for Growing Flowers: Make sure your garden sets you up for success in the kitchen, with plenty of info on how to grow and care for your plants.Whether you&’re an avid gardener, a foodie, or someone who simply adores flowers, you&’re sure to delight in Taste Buds.
Taste Buds and Molecules: The Art and Science of Food and Wine
by Francois ChartierWhat's the secret relationship between the strawberry and the pineapple? Between mint and Sauvignon Blanc? Thyme and lamb? Rosemary and Riesling?In Taste Buds and Molecules, sommelier François Chartier, who has dedicated over twenty years of passionate research to the molecular relationships between wines and foods, reveals the fascinating answers to these questions and more. With an infectious enthusiasm, Chartier presents a revolutionary way of looking at food and wine, showing how to create perfect harmony between the two by pairing complementary (and often surprising) ingredients. The pages of this richly illustrated practical guide are brimming with photos, sketches, recipes from great chefs, and tips for creating everything from simple daily meals to tantalizing holiday feasts.Wine amateurs and connoisseurs, budding cooks and professional chefs, and anyone who simply loves the pleasures of eating and drinking will be captivated and charmed by this journey into the hidden world of flavours.
Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor
by Francois Chartier"If Catalan superchef Ferran Adria is the leading missionary of molecular gastronomy, Mr. Chartier is his counterpart with a corkscrew."—Globe and MailThis award-winning book, now available for the first time in English in the U.S., presents a cutting-edge approach to food and wine pairing. Sommelier Francois Chartier has spent the better part of two decades collaborating with top scientists and chefs to map out the aromatic molecules that give foods and wines their flavor. Armed with the results of his extensive research, Chartier has been able to identify why certain foods and wines work well together at a molecular level. In this book, he has gathered his findings into a simple set of principles that explain how to create ideal harmonies in food and wine pairings. This new approach to the art and science of food and wine pairing will be an invaluable resource for sommeliers, chefs, and wine enthusiasts, as well as a fascinating read for anyone who is interested in the principles of modernist or "molecular" cuisine. The Canadian edition of Taste Buds and Molecules was a 2011 IACP Award nominee, and the original French-language edition, Papilles et Molecules, was named the Best Cookbook in the World in the category of Innovation at the 2010 Paris World Cookbook Awards, and also won the 2010 Gourmand Award for Canada for Best Design. The book includes a foreword by Juli Soler and Ferran Adria of El Bulli, who worked closely with Chartier in planning the menus at their renowned restaurant.
The Taste Culture Reader: Experiencing Food and Drink
by Carolyn KorsmeyerFrom Eve's apple to Proust's madeleine to today's culinary tourism, food looms large in culture. Debates about health and nutrition are common in news reports. Yet despite its fundamental relationship to food, taste is mysteriously absent from most of these discussions. The flavors of foods permeate social relations, religious and other occasions. Charged with memory, emotion, desire and aversion, taste is arguably the most evocative of the senses. The Taste Culture Reader explores the sensuous dimensions of eating and drinking, from the physiology of the tongue to the embodiment of social identities and enactment of ceremonial meanings. This book will interest anyone seeking to understand more fully the importance of food and flavor in human experience.
A Taste for Absinthe
by James F. Thompson R. Winston Guthrie Dale Degroff Liza GershmanAbsinthe's renaissance is quickly growing into a culinary movement. The "Green Fairy" is now showing up on cocktail menus at chic restaurants around the country. A Taste for Absinthe celebrates this storied and complex liquor by bringing you 65 cocktail recipes from America's hottest mixologists to enjoy as you discover the spirit that has fascinated artists, musicians, and writers for centuries.Absinthe expert R. Winston Guthrie shares the intriguing history of this famous beverage and a wide range of absinthe cocktails crafted by celebrated bartenders such as Jim Meehan of New York's PDT, Erik Adkins of San Francisco's Slanted Door, and Eric Alperin of The Varnish in Los Angeles. In addition to the recipes--such as the Salute to Sazerac (with rye whiskey, Angostura bitters, and lemon peel) and the Green Goddess (fresh basil leaves, cucumber vodka, simple syrup, line juice, and fresh thyme)--you will find: - a primer on the accoutrements (spoons, glasses, fountains) for serving absinthe- a how-to on executing your own absinthe drip- a guide to buying the best-quality absinthe (whether imported or domestic)- a lesson on how to discern between real absinthe and fake - sidebars on absinthe's rich history Whether you want to learn everything you need to know to host "L'Heure Verte" (the Green Hour) and impress your friends with your beautiful accoutrements and practiced pouring technique, or just make a really delicious drink, A Taste for Absinthe will bring you up to speed on the most talked about liquor in history.
A Taste for Love
by Jennifer YenFor fans of Jenny Han, Jane Austen, and The Great British Baking Show, A Taste for Love, is a delicious rom com about first love, familial expectations, and making the perfect bao. <P><P>To her friends, high school senior Liza Yang is nearly perfect. Smart, kind, and pretty, she dreams big and never shies away from a challenge. But to her mom, Liza is anything but. Compared to her older sister Jeannie, Liza is stubborn, rebellious, and worst of all, determined to push back against all of Mrs. Yang's traditional values, especially when it comes to dating. <P><P>The one thing mother and daughter do agree on is their love of baking. Mrs. Yang is the owner of Houston's popular Yin & Yang Bakery. With college just around the corner, Liza agrees to help out at the bakery's annual junior competition to prove to her mom that she's more than her rebellious tendencies once and for all. But when Liza arrives on the first day of the bake-off, she realizes there's a catch: all of the contestants are young Asian American men her mother has handpicked for Liza to date. <P><P>The bachelorette situation Liza has found herself in is made even worse when she happens to be grudgingly attracted to one of the contestants; the stoic, impenetrable, annoyingly hot James Wong. As she battles against her feelings for James, and for her mother's approval, Liza begins to realize there's no tried and true recipe for love.
A Taste for Provence
by Helen Lefkowitz HorowitzProvence today is a state of mind as much as a region of France, promising clear skies and bright sun, gentle breezes scented with lavender and wild herbs, scenery alternately bold and intricate, and delicious foods served alongside heady wines. Yet in the mid-twentieth century, a travel guide called the region a "mostly dry, scrubby, rocky, arid land." How, then, did Provence become a land of desire--an alluring landscape for the American holiday? In A Taste for Provence, historian Helen Lefkowitz Horowitz digs into this question and spins a wonderfully appealing tale of how Provence became Provence. The region had previously been regarded as a backwater and known only for its Roman ruins, but in the postwar era authors, chefs, food writers, visual artists, purveyors of goods, and travel magazines crafted a new, alluring image for Provence. Soon, the travel industry learned that there were many ways to roam--and some even involved sitting still. The promise of longer stays where one cooked fresh food from storied outdoor markets became desirable as American travelers sought new tastes and unadulterated ingredients. Even as she revels in its atmospheric, cultural, and culinary attractions, Horowitz demystifies Provence and the perpetuation of its image today. Guiding readers through books, magazines, and cookbooks, she takes us on a tour of Provence pitched as a new Eden, and she dives into the records of a wide range of visual media--paintings, photographs, television, and film--demonstrating what fueled American enthusiasm for the region. Beginning in the 1970s, Provence--for a summer, a month, or even just a week or two--became a dream for many Americans. Even today as a road well traveled, Provence continues to enchant travelers, armchair and actual alike.
A Taste for Purity: An Entangled History of Vegetarianism (Columbia Studies in International and Global History)
by Julia HauserIn nineteenth-century Europe and North America, an organized vegetarian movement began warning of the health risks and ethical problems of meat eating. Presenting a vegetarian diet as a cure for the social ills brought on by industrialization and urbanization, this movement idealized South Asia as a model. In colonial India, where diets were far more varied than Western admirers realized, new motives for avoiding meat also took hold. Hindu nationalists claimed that vegetarianism would cleanse the body for anticolonial resistance, and an increasingly militant cow protection movement mobilized against meat eaters, particularly Muslims.Unearthing the connections among these developments and many others, Julia Hauser explores the global history of vegetarianism from the mid-nineteenth century to the early Cold War. She traces personal networks and exchanges of knowledge spanning Europe, the United States, and South Asia, highlighting mutual influence as well as the disconnects of cross-cultural encounters. Hauser argues that vegetarianism in this period was motivated by expansive visions of moral, physical, and even racial purification. Adherents were convinced that society could be changed by transforming the body of the individual. Hauser demonstrates that vegetarians in India and the West shared notions of purity, which drew some toward not only internationalism and anticolonialism but also racism, nationalism, and violence. Finding preoccupations with race and masculinity as well as links to colonialism and eugenics, she reveals the implication of vegetarian movements in exclusionary, hierarchical projects. Deeply researched and compellingly argued, A Taste for Purity rewrites the history of vegetarianism on a global scale.
Taste Kitchen: Six Flavours to Suit Every Taste
by Philli Armitage-MattinTaste Kitchen: Asia is the ultimate guide to mastering Asian flavours. Once you understand your palate, you'll then be able to cook the food you love to eat every time.We all have different personality types that we recognise and so do our taste buds. However, we rarely take time to think about how we use flavour to complement our mood and tastes to give ourselves maximum enjoyment. This book splits the palate into 6 personalities and shows how flavours interact with one another to create a complete, balanced dish suited to whatever tastes you crave. With more than 70 incredible recipes, chef Philli shows you how to make your taste buds sing.Philli has spent her life researching, travelling and eating Asian food. In Taste Kitchen: Asia, she has connected some of her favourite dishes not by region but by flavour so that once you understand and can cook for your unique palate, you too can taste your way across the Asian continent.
Taste Kitchen: Six Flavours to Suit Every Taste
by Philli Armitage-MattinTaste Kitchen: Asia is the ultimate guide to mastering Asian flavours. Once you understand your palate, you'll then be able to cook the food you love to eat every time.We all have different personality types that we recognise and so do our taste buds. However, we rarely take time to think about how we use flavour to complement our mood and tastes to give ourselves maximum enjoyment. This book splits the palate into 6 personalities and shows how flavours interact with one another to create a complete, balanced dish suited to whatever tastes you crave. With more than 70 incredible recipes, chef Philli shows you how to make your taste buds sing.Philli has spent her life researching, travelling and eating Asian food. In Taste Kitchen: Asia, she has connected some of her favourite dishes not by region but by flavour so that once you understand and can cook for your unique palate, you too can taste your way across the Asian continent.
Taste Makers: Seven Immigrant Women Who Revolutionized Food In America
by Mayukh SenOne of the Millions's Most Anticipated Books of 2021 America’s modern culinary history told through the lives of seven pathbreaking chefs and food writers. Who’s really behind America’s appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes. In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what’s on their plate—and the women whose labor, overlooked for so long, makes those meals possible.