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The Tahini Table: Go Beyond Hummus with 100 Recipes for Every Meal
by Andrew Schloss Amy ZitelmanUse this versatile sesame superfood in everything from dips to desserts: “Delicious recipes that will become staples in your culinary arsenal.” —Alon Shaya, James Beard Award winner for Best Chef and Best New RestaurantTahini is much more than one of the building blocks of hummus. Made from pressed roasted sesame seeds, it’s a healthy, vegan, dairy-free, gluten-free, and low-sugar superfood rich in Omega fatty acids, protein, and calcium. Although tahini’s historical roots are in the Middle East, Amy Zitelman—cofounder of Soom Foods, the brand named best tahini by New York magazine—goes beyond borders in these one hundred recipes that range from dips to desserts.This “cult condiment” is mild enough to step in as an inspiring replacement for the eggs, cheese, mayo, and cream called for in recipes that American home cooks are making for their families every day. The Tahini Table provides tahini hacks for reimagined American classics, including vegan “queso,” eggless mayonnaise, and gluten-free brownies. From Tahini Chicken Schnitzel to Chocolate Halvah French Toast to Tahini Flan, Zitelman incorporates tahini into everyday home cooking in delicious and unexpected ways. With beautiful color photos, contributions from top restaurant chefs, and easy substitutions for a variety of diets, The Tahini Table shows that tahini is a must-have pantry staple.“With helpful cooking tips and a wide range of recipes, this is a cheerful, user-friendly, and never pretentious ode to tahini.” —Publishers Weekly
The Tailgater's Cookbook: More Than 90 Winning Recipes—and a Truckload of Tips—for Your Party in the Parking Lot
by David JoachimThe author of A Man, a Can, a Plan offers a &“comprehensive guide to cooking on asphalt&” with &“tailgate-specific advice that makes this book a champ&” (Publishers Weekly). The time-honored tradition of tailgating has evolved far beyond burgers and beers before a big game. When pickup trucks come with built-in grills and coolers, elaborate portable smokers, and gas-powered blenders, the serious tailgater needs the cooking secrets and mouthwatering menus to match. In The Tailgater&’s Cookbook, David Joachim brings his no-nonsense know-how to the stadium with ninety creative, irresistible recipes to prepare ahead or at the stadium. Recipes include everything from simple appetizers to impressive grilling options to sophisticated desserts. From Brats in Beer, favored at Chicago&’s Soldier Field, to Swordfish Steaks with Pineapple Relish, enjoyed in Seattle, to David&’s version of the quintessential New York favorite, Grilled Pizza, the recipes in The Tailgater&’s Cookbook can be enjoyed at the Daytona 500 or at home on Super Bowl Sunday. Your new game-time favorites include Rum and Cardamom Pork Chops, Beef and Black Bean Chili, Memphis-Style Babyback Ribs, and so much more. Studded with checklists, trivia, parking lot etiquette, menus, and sources, The Tailgater&’s Cookbook is the go-to guide for any informal outdoor (or even indoor) gathering.
The Tailgating Cookbook
by Robert SloanThe only thing that compares with America's obsession with sports is our passion for eating. No wonder tailgating is a national pastime. Whether it's football, baseball, NASCAR, or the kid's soccer gameone thing is certain: have parking lot, will cook. Hungry spectators need look no further than The Tailgating Cookbook for sizzling recipes guaranteed to please. Packed with burgers and brats, chili and stew, tasty kabobs, ideal side dishes, desserts, and drinks to go with them, anyone can turn their simple hot-dog-and-beer party into a gastronomical glutton-fest of tasty delights. With expert tips on equipment, prep-ahead, timing, food storage, tailgating etiquette (try not to play Ozzy's Crazy Train too loud), and scoring the perfect spot to hunker down, this part cookbook/part handbook will get the party started, whether it's just two guys chomping hoagies or a multigenerational group of fans with a setup worthy of a professional kitchen. Two, Four, Six, Eight, We Love to Tailgate!
The Take-Control Diet: A Life Plan for Thinking People
by Ian SmithFrom the bestselling author of ShredThe Take-Control Diet aims to make you the expert on your body.Dr. Ian Smith delivers the final word on dieting for the fad-weary reader who wants the truth about permanent weight loss. The Take-Control Diet explains the real science of how your body manages energy, why crash diets and trendy programs sabotage your chances of success, and how you can get off the yo-yo ride forever.Dr. Smith offers a diet and exercise program that allows you to eat without feeling deprived, or adopting an entirely specialized diet, and that helps you use both anaerobic and aerobic exercise for maximum weight loss results. He explains how to calculate your own individual food-and-exercise equation in order to lose the ideal amount of weight per week. The Take-Control Diet equips you with the facts so that you can approach your health and fitness goals psychologically fortified for the task. Understanding common myths about dieting will give you the knowledge you need to resolve your weight issues for good. Did you know that, contrary to the recommendations of many popular diets, eating too much protein could seriously damage your health? That it is impossible to convert fat to muscle? That starving yourself slows your metabolism and causes your body to store energy as fat? That no foods appreciably increase your metabolism? That chronic, yo-yo dieting makes weight loss increasingly difficult?Dr. Smith explains the causes of overweight, the health concerns of dieting, how metabolism and genetics factor in to weight control, and what you can do to work with, rather than against, your body&’s processes. Many diets dictate a program that might work—if it works at all—only as long as you can adhere to radical and unnatural habits. The Take-Control Diet, instead, equips you to design your own eating and exercise plan—one that accommodates your preferences, your daily routine, and your particular weight loss hurdles. Losing weight will not only help you look your best but also reduce your risk of heart disease, diabetes, and cancer—in addition to improving your overall energy level and ability to fight illness. Dr. Smith offers a plan, based on extensive research and his personal work with patients, that respects your intelligence and empowers you to win the battle with overweight. The Take-Control Diet is one hundred percent free of unrealistic promises, poor science, and far-fetched gimmicks—and one hundred percent yours for life.
The Takeaway Secret, 2nd edition: How to cook your favourite fast food at home
by Kenny McGovernMake your favourite fast-food and takeaway dishes at home! This new and updated edition of The Takeaway Secret offers a wide selection of popular recipes included in the hugely successful original title, as well as over twenty brand new recipes and new handy hints to ensure the reader's home-made dishes look and taste exactly like those offered by their favourite fast-food restaurant or takeaway.Existing recipes such as Lamb Doner Kebab with Chilli Sauce and Southern Fried Chicken have been updated, accompanied by a wide range of brand new recipes including Pizza Crunch, Chicken in Salt & Chilli and Mac 'n' Cheese Bites. You'll also find some Japanese and Thai favourites, plus sandwich and tortilla fillings.There are delicious desserts, too - including banana muffins, chocolate chip cookies and fudge cake - for those days when only something sweet will do.With this definitive collection of takeaway recipes, you'll be able to sample American Fast Food, Kebab Shop cuisine, exotic Chinese and Indian flavours, and tasty Pizza and Chip Shop recipes, all from the comfort of your own home - and at half the price!
The Takeaway Secret, 2nd edition: How to cook your favourite fast food at home (The Takeaway Secret)
by Kenny McGovernMake your favourite fast-food and takeaway dishes at home!This new and updated edition of The Takeaway Secret offers a wide selection of popular recipes included in the hugely successful original title, as well as over twenty brand new recipes and new handy hints to ensure the reader's home-made dishes look and taste exactly like those offered by their favourite fast-food restaurant or takeaway.Existing recipes such as Lamb Doner Kebab with Chilli Sauce and Southern Fried Chicken have been updated, accompanied by a wide range of brand new recipes including Pizza Crunch, Chicken in Salt & Chilli and Mac 'n' Cheese Bites. You'll also find some Japanese and Thai favourites, plus sandwich and tortilla fillings.There are delicious desserts, too - including banana muffins, chocolate chip cookies and fudge cake - for those days when only something sweet will do.With this definitive collection of takeaway recipes, you'll be able to sample American Fast Food, Kebab Shop cuisine, exotic Chinese and Indian flavours, and tasty Pizza and Chip Shop recipes, all from the comfort of your own home - and at half the price!
The Takeaway Secret: How to cook your favourite fast-food at home
by Kenny McGovernThe Takeaway Secret is a book which will enable readers to cook their own tasty takeaway food at home. After over 5 years of research and investigation, the secret ingredients and cooking techniques used by takeaway and fast food restaurants can now finally be revealed.In today's increasingly health conscious and now financially cautious world, there's never been a better time to learn the secrets of cooking your own takeaway food at home. From now on, the takeaway menu will become an inspiration to cook, not an expensive option for dinner.Some of the recipes which can now be faithfully recreated at home include Lamb Donner and Chicken Kebabs, Chicken and Vegetable Pakora, Szechuan Chicken, Sweet and Sour Chicken, Chicken Wings, Spare Ribs, Triple-Decker Burgers, Chicken Burgers, Spiced Onions, Kebab Sauces, Sub Rolls, Wraps and many more. Many recipe books call for an extensive and expensive list of ingredients, often interesting to read but impractical for everyday cooking. The Takeaway Secret will stand out as the modern cookbook, ideal for a generation of people who desire delicious food, delivered quickly without the need to slave over a hot stove for hours on end. The recipes included make it possible for home cooks, both novice and professional, to recreate their favourite takeaway and fast food restaurant dishes in their own kitchen.
The Takeaway Secret: How to cook your favourite fast-food at home (The Takeaway Secret)
by Kenny McGovernThe Takeaway Secret is a book which will enable readers to cook their own tasty takeaway food at home. After over 5 years of research and investigation, the secret ingredients and cooking techniques used by takeaway and fast food restaurants can now finally be revealed.In today's increasingly health conscious and now financially cautious world, there's never been a better time to learn the secrets of cooking your own takeaway food at home. From now on, the takeaway menu will become an inspiration to cook, not an expensive option for dinner.Some of the recipes which can now be faithfully recreated at home include Lamb Donner and Chicken Kebabs, Chicken and Vegetable Pakora, Szechuan Chicken, Sweet and Sour Chicken, Chicken Wings, Spare Ribs, Triple-Decker Burgers, Chicken Burgers, Spiced Onions, Kebab Sauces, Sub Rolls, Wraps and many more. Many recipe books call for an extensive and expensive list of ingredients, often interesting to read but impractical for everyday cooking. The Takeaway Secret will stand out as the modern cookbook, ideal for a generation of people who desire delicious food, delivered quickly without the need to slave over a hot stove for hours on end. The recipes included make it possible for home cooks, both novice and professional, to recreate their favourite takeaway and fast food restaurant dishes in their own kitchen.
The Tale of the Pie & the Patty Pan: Large Print (Xist Illustrated Children's Classics)
by Beatrix PotterTummy troubles prompt a dog to commit the ultimate pie switcheroo in this funny story from the renowned author of The Tale of Peter Rabbit. The Tale of the Pie & the Patty Pan tells the story of two friends who like different foods but don&’t want to hurt each other&’s feelings. Written by Beatrix Potter, it is part of the Xist Publishing Children&’s Classics collection. Each ebook has been specially formatted with full-screen, full-color illustrations and the original, charming text.
The Talking Turnip
by Paul Galdone Anne RoseWhen a turnip, a cat, spoon, and floor speak to her, an old woman runs off to tell the king.
The Taming of the Chew
by Denise LamothePsychologist and doctor of holistic health Denise Lamothe presents a complete program to combat overeating, showing compulsive eaters how to take control of their dependence on and obsession with food. Lamothe targets the enemy as "the Chew," which she describes as the "hurtful, persistent, out-of-control part of each of us. " The Chew is what keeps overeaters from sticking to a dietary plan and can compel them to go on eating binges. Lamothe shows how to tame the Chew by explaining the problem from psychological, social, spiritual, and biological perspectives; presenting her comprehensive plan for holistic healing and change; and showing how to avoid relapses by building self-esteem. .
The Tante Marie's Cooking School Cookbook
by Mary S. RisleyHave you ever read a recipe that called for artichokes and wondered just how to trim them, or wanted to learn the proper way to use a pastry bag? While most cookbooks provide home cooks with only recipes, The Tante Marie's Cooking School Cookbook provides recipes and detailed cooking techniques -- it's like going to cooking school without ever leaving your home. With more than 250 delicious yet approachable recipes and countless techniques, The Tante Marie's Cooking School Cookbook enables readers to become familiar with the basics of cooking and then encourages them to improvise. Because the recipes have been tested in the San Francisco kitchens of Tante Marie's by hundreds of students, home cooks can be assured that they are virtually foolproof. Having guided thousands of students through the world of French cooking for the past thirty years, renowned cooking teacher Mary Risley is well aware of common mistakes made in the kitchen. Risley troubleshoots a multitude of problem areas for cooks (such as what to do if your soup is too thick, or not thick enough), allowing home cooks to avoid common pitfalls. With variations provided for many dishes and instructions on how to cook without recipes, more advanced home cooks can start to create dishes on their own. From delicious hors d'oeuvres like Fava Bean Crostini with Pecorino and Miniature Shrimp Quiches and Asparagus-Fontina Pizza with Truffle Oil, to enticing entrees like Roast Chicken with New Potatoes and Olives, Halibut Baked with Warm Shallot Compote, and Herbed Rack of Lamb with Béarnaise Sauce, Risley presents an impressive array of French-inspired recipes for contemporary American tastes. Classic recipes are updated with modern twists in dishes such as Fresh Pea Soup with Cilantro and Meyer Lemon Crème Brûlée. Delectable dessert recipes include Grand Marnier Soufflé, Gingerbread Napoleon with Poached Pears and Caramel Sauce, Compote of Fresh Berries with Lemon Verbena Ice Cream, and classic Tiramisù. Additional chapters on first courses, soups, salads, pasta and risotto, fish and shellfish, vegetables, breads, cookies, chocolates, cakes, and pastries offer the home cook a recipe for every occasion. Risley also provides in-depth discussions on ingredients such as cheese, chocolate, truffles, and planned leftovers. A section of Suggested Seasonal Menus as well as a chapter of foundation recipes for accomplished cooks complete this wonderful volume. Illustrated with gorgeous black-and-white drawings, The Tante Marie's Cooking School Cookbook will become the cookbook you can't live without. It's the next best thing to having a cooking instructor cook right beside you.
The Tao of Detox: The Secrets of Yang-Sheng Dao
by Daniel ReidA practical guide to preventing and treating the toxic assault on our bodies • Shows how the practices of periodic detox and “rational retox” can counteract the toxic nature of our modern lifestyles, diets, and environment • Provides ancient Chinese methods and remedies that help the body repair itself • Includes detoxification techniques, formulas, and exercises that work within 10 days Despite the wonders of modern medicine, the state of human health throughout the world is eroding at an alarming rate. The long-term accumulation of toxins and acid waste in our bodies--both from the chemically contaminated air we breathe and water we drink as well as the toxins we ingest in the form of low quality food, preservatives, and additives--damages our organs, corrodes our joints and arteries, enervates our nervous system, and inhibits our immune system. Chronic pain and fatigue, hypertension and heart failure, cancer, diabetes, arthritis, indigestion, insomnia, and even acne, are all caused by the long-term accumulation of toxins in our bodies. In The Tao of Detox Daniel Reid combines traditional Eastern practices and the latest of modern Western thinking to offer detoxification methods that can repair in as little as seven to ten days much of the long-term damage done. He provides breathing exercises, massage techniques, and soft exercises such as yoga and tai chi that help the body to heal itself. He also explains the importance of “rational retoxification,” which allows the careful reintroduction of less healthy substances, and offers ways to counteract those toxins we can’t--or don’t want to--avoid, including alcohol and tobacco. Reid explains that, just as we care for our cars with regular tune-ups, by practicing periodic detox as well as “rational retox,” we can enjoy long and healthy lives and still be able to “eat, drink, and be merry.”
The Tapping Diet
by Carol Look Jill CerretaFinally--a weight loss approach with results that last! Forget fad diets and spending hours at the gym--The Tapping Diet shows you how to shed excess pounds with the power of Emotional Freedom Techniques (EFT). This cutting-edge therapy uses tapping to move past the mental roadblocks that stand in the way of your weight loss. In this revolutionary book, author and EFT master Carol Look guides you through tapping scripts and daily exercises that help you turn reconditioned thoughts into action and make lifestyle changes that last. You'll also learn how to use tapping to increase your confidence and take control of the impossible cravings, sabotaging notions, and self-imposed limitations that prevent you from reaching your health goals. Complete with 50 delicious, easy-to-make recipes, The Tapping Diet will help you tap your way to incredible weight loss and a lifetime of healthy living!
The Tapping Diet: Discover the Power of Emotional Freedom Techniques
by Carol LookFinally--a weight loss approach with results that last!Forget fad diets and spending hours at the gym--The Tapping Diet shows you how to shed excess pounds with the power of Emotional Freedom Techniques (EFT). This cutting-edge therapy uses tapping to move past the mental roadblocks that stand in the way of your weight loss. In this revolutionary book, author and EFT master Carol Look guides you through tapping scripts and daily exercises that help you turn reconditioned thoughts into action and make lifestyle changes that last. You'll also learn how to use tapping to increase your confidence and take control of the impossible cravings, sabotaging notions, and self-imposed limitations that prevent you from reaching your health goals.Complete with 50 delicious, easy-to-make recipes, The Tapping Diet will help you tap your way to incredible weight loss and a lifetime of healthy living!
The Tapping Solution for Weight Loss & Body Confidence: A Woman's Guide To Stressing Less, Weighing Less, And Loving More
by Jessica OrtnerPlacing conditions on our lives and our happiness has become the norm. We see it all the time: We must establish a career before looking for a relationship. We must find love before feeling fulfilled. We must feel stressed out until we finish everything on our to-do list. But by far, the most common conditions we put on ourselves revolve around our weight—no love until we lose the weight, no pursuing a dream until we lose the weight, no happiness until we lose the weight. But now there’s a better option.Using tapping, also known as EFT, Jessica Ortner walks you through a process that helps you drop stress so you can drop pounds—without dieting, deprivation, or extreme exercise. Tapping, a tool that is based on the principles of both ancient acupressure and modern psychology, helps you address the underlying issues that make your body hold on to weight and gives you the ability to overcome some of the most common weight loss obstacles. Say good-bye to the cravings, panic, and self-doubt that keep you in a constant fight against your body!Using her own struggles with weight loss, along with success stories of some of the thousands of women she’s worked with, Jessica teaches you not only the basics of tapping but also how to use it to address the deeper facets of your weight and self-worth challenges. This proven process is based on extensive research into the effects of tapping on stress hormones, and it provides simple, step-by-step instructions throughout and easy tapping meditations at the end of each chapter. With this loving and supportive guidance you can learn to create a more empowering relationship with food, find pleasure in exercise, and implement self-care into your life.So join Jessica and learn to love yourself and your body!
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 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.
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 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.
The Taste of Belgium
by Ruth Van Waerebeek Maria RobbinsThis Gourmand Award winner for Best Foreign-International Cuisine “will broaden your horizons to the left of La Belle France and you will thank it” (Mostly Food & Travel Journal). Ruth van Waerebeek’s wonderful compendium of Belgian recipes celebrates the country that boasts more three-star restaurants per capita than any other nation—including France. It’s a country where home cooks—and everyone, it seems, is a great home cook—spend copious amounts of time thinking about, shopping for, preparing, discussing, and celebrating food. With its hearty influences from Germany and Holland, herbs straight out of a medieval garden, and condiments and spices from the height of Flemish culture, Belgian cuisine is elegant comfort food at its best—slow-cooked, honest, and hearty. It’s the Sunday meal and a continental dinner party, family picnics and that antidote to a winter’s day. In 250 delicious recipes, here is the best of Belgian cuisine: Veal Stew with Dumplings, Mushrooms, and Carrots; Smoked Trout Mousse with Watercress Sauce; Braised Partridge with Cabbage and Abbey Beer; Gratin of Belgian Endives; Flemish Carrot Soup; Steak-Frites; Steamed Mussels; and desserts—some using the best chocolate on earth—including Belgian Chocolate Ganache Tart, Almond Cake with Fresh Fruit Topping, and Little Chocolate Nut Cakes. As the Belgians say, since everybody has to eat three times a day, why not make a feast of every meal? “Ruth is an engaging writer, plenty of stories and reminiscences pepper the text. . . . Bask in Belgian goodness, a cuisine that really deserves to be better known.” —Foodepedia
The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice
by Michael KrondlThe smell of sweet cinnamon on your morning oatmeal, the gentle heat of gingerbread, the sharp piquant bite from your everyday peppermill. The tales these spices could tell: of lavish Renaissance banquets perfumed with cloves, and flimsy sailing ships sent around the world to secure a scented prize; of cinnamon-dusted custard tarts and nutmeg-induced genocide; of pungent elixirs and the quest for the pepper groves of paradise. The Taste of Conquest offers up a riveting, globe-trotting tale of unquenchable desire, fanatical religion, raw greed, fickle fashion, and mouthwatering cuisine--in short, the very stuff of which our world is made. In this engaging, enlightening, and anecdote-filled history, Michael Krondl, a noted chef turned writer and food historian, tells the story of three legendary cities--Venice, Lisbon, and Amsterdam--and how their single-minded pursuit of spice helped to make (and remake) the Western diet and set in motion the first great wave of globalization. In the sixteenth and seventeenth centuries, the world's peoples were irrevocably brought together as a result of the spice trade. Before the great voyages of discovery, Venice controlled the business in Eastern seasonings and thereby became medieval Europe's most cosmopolitan urban center. Driven to dominate this trade, Portugal's mariners pioneered sea routes to the New World and around the Cape of Good Hope to India to unseat Venice as Europe's chief pepper dealer. Then, in the 1600s, the savvy businessmen of Amsterdam "invented" the modern corporation--the Dutch East India Company--and took over as spice merchants to the world. Sharing meals and stories with Indian pepper planters, Portuguese sailors, and Venetian foodies, Krondl takes every opportunity to explore the world of long ago and sample its many flavors. The spice trade and its cultural exchanges didn't merely lend kick to the traditional Venetian cookies called peverini, or add flavor to Portuguese sausages of every description, or even make the Indonesian rice table more popular than Chinese takeout in trendy Amsterdam. No, the taste for spice of a few wealthy Europeans led to great crusades, astonishing feats of bravery, and even wholesale slaughter. As stimulating as it is pleasurable, and filled with surprising insights, The Taste of Conquest offers a fascinating perspective on how, in search of a tastier dish, the world has been transformed.
The Taste of Country Cooking: The 30th Anniversary Edition of a Great Southern Classic Cookbook
by Edna LewisIn recipes and reminiscences equally delicious, Edna Lewis celebrates the uniquely American country cooking she grew up with some fifty years ago in a small Virginia Piedmont farming community that had been settled by freed slaves. With menus for the four seasons, she shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year:* The fresh taste of spring--the first shad, wild mushrooms, garden strawberries, field greens and salads . . . honey from woodland bees . . . a ring mold of chicken with wild mushroom sauce . . . the treat of braised mutton after sheepshearing.* The feasts of summer--garden-ripe vegetables and fruits relished at the peak of flavor . . . pan-fried chicken, sage-flavored pork tenderloin, spicy baked tomatoes, corn pudding, fresh blackberry cobbler, and more, for hungry neighbors on Wheat-Threshing Day . . . Sunday Revival, the event of the year, when Edna's mother would pack up as many as fifteen dishes (what with her pickles and breads and pies) to be spread out on linen-covered picnic tables under the church's shady oaks . . . hot afternoons cooled with a bowl of crushed peaches or hand-cranked custard ice cream.* The harvest of fall--a fine dinner of baked country ham, roasted newly dug sweet potatoes, and warm apple pie after a day of corn-shucking . . . the hunting season, with the deliciously "different" taste of game fattened on hickory nuts and persimmons . . . hog-butchering time and the making of sausages and liver pudding . . . and Emancipation Day with its rich and generous thanksgiving dinner.* The hearty fare of winter--holiday time, the sideboard laden with all the special foods of Christmas for company dropping by . . . the cold months warmed by stews, soups, and baked beans cooked in a hearth oven to be eaten with hot crusty bread before the fire.The scores of recipes for these marvelous dishes are set down in loving detail. We come to understand the values that formed the remarkable woman--her love of nature, the pleasure of living with the seasons, the sense of community, the satisfactory feeling that hard work was always rewarded by her mother's good food. Having made us yearn for all the good meals she describes in her memories of a lost time in America, Edna Lewis shows us precisely how to recover, in our own country or city or suburban kitchens, the taste of the fresh, good, natural country cooking that was so happy a part of her girlhood in Freetown, Virginia.
The Taste of Empire: How Britain's Quest for Food Shaped the Modern World
by Lizzie CollinghamA history of the British Empire told through twenty meals eaten around the worldIn The Taste of Empire, acclaimed historian Lizzie Collingham tells the story of how the British Empire's quest for food shaped the modern world. Told through twenty meals over the course of 450 years, from the Far East to the New World, Collingham explains how Africans taught Americans how to grow rice, how the East India Company turned opium into tea, and how Americans became the best-fed people in the world. In The Taste of Empire, Collingham masterfully shows that only by examining the history of Great Britain's global food system, from sixteenth-century Newfoundland fisheries to our present-day eating habits, can we fully understand our capitalist economy and its role in making our modern diets.