- Table View
- List View
Women’s Work: How Culinary Cultures Shaped Modern Spain
by Rebecca IngramWe are living in a moment in which famous chefs, Michelin stars, culinary techniques, and gastronomical accolades attract moneyed tourists to Spain from all over the world. This has prompted the Spanish government to declare its cuisine as part of Spanish patrimony. Even with this widespread global attention, we know little about how Spanish cooking became a litmus test for demonstrating Spain's modernity and, relatedly, the roles ascribed to the modern Spanish women responsible for daily cooking.Efforts to articulate a new, modern Spain infiltrated writing in multiple genres and media. Women's Work offers a sharp reading of diverse sources, placed in their historical context, that yields a better understanding of the roles of food within an inherently uneven modernization process. Further, author Rebecca Ingram's perceptive critique reveals the paradoxical messages women have navigated, even in texts about a daily practice that shaped their domestic and work lives. Women's Work posits that this is significant because of the degree to which domestic activities, including cooking, occupied women's daily lives, even while issues like their fitness as citizens and participation in the public sphere were hotly debated. At the same time, progressive intellectuals from diverse backgrounds began to invoke Spanish cooking and eating as one measure of Spanish modernity.Women's Work shows how culinary writing engaged these debates and reached women at the site of much of their daily labor—the kitchen—and, in this way, shaped their thinking about their roles in modernizing Spain.
Wonder Foods: The Science and Commerce of Nutrition (California Studies in Food and Culture #80)
by Lisa HaushoferBetween 1850 and 1950, experts and entrepreneurs in Britain and the United States forged new connections between the nutrition sciences and the commercial realm through their enthusiasm for new edible consumables. The resulting food products promised wondrous solutions for what seemed to be both individual and social ills. By examining creations such as Gail Borden's meat biscuit, Benger's Food, Kellogg's health foods, and Fleischmann's yeast, Wonder Foods shows how new products dazzled with visions of modernity, efficiency, and scientific progress even as they perpetuated exclusionary views about who deserved to eat, thrive, and live. Drawing on extensive archival research, historian Lisa Haushofer reveals that the story of modern food and nutrition was not about innocuous technological advances or superior scientific insights, but rather about the powerful logic of exploitation and economization that undergirded colonial and industrial food projects. In the process, these wonder foods shaped both modern food regimes and how we think about food.
Wonton Terror: A Noodle Shop Mystery (A Noodle Shop Mystery #4)
by Vivien ChienIn the fourth in Vivien Chien's Noodle Shop delicious mystery series, Ho-Lee Noodle House is ready to take the Cleveland night market by storm—until a brand-new food venue literally explodes onto the scene. Lana Lee is all smiles when the first evening of Cleveland’s Asian Night Market kicks off the summer. The weekly festival is always good for business, packed with locals and tourists, and this year, some stiff new food-truck competition. Wonton on Wheels, run by old friends of Lana’s parents, promises to have customers lining up for their delicately wrapped delights—until the truck blows up at evening’s end. Lana’s boyfriend, Detective Adam Trudeau, had been planning a birthday getaway for the two of them but, lo and behold, Lana must assume the role of amateur sleuth yet again. With one proprietor of Wonton on Wheels dead, it’s beginning to look more like murder and less like an unfortunate accident. And as they begin to unwrap layers of disturbing secrets, Lana’s own family erupts into new drama. Will Lana be able to solve this crime—or has she jumped from the wok right into the fire? “Thoroughly entertaining...fun and delicious.”—RT Book Reviews
Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire
by Mary KarlinThis contemporary collection of more than 100 recipes from chef-instructor Mary Karlin covers the range of wood-fired cooking options available to home cooks. From flame-licked Plank-Roasted Porterhouse or Grilled Naan to a hearth-baked Milanese Risotto, Leek, and Asparagus Tart or Warm Chocolate-Chipotle Cakes, Karlin's unassuming yet refined kitchen sensibility shines through in every dish. With a vast knowledge of terrific ingredients, the diverse flavor characteristics of hardwoods, and the best live-fire techniques and equipment now available, Karlin is a passionate advocate for this growing trend. Her globally inspired Indian, Italian, Mediterranean, American, and North African recipes for cooking over live flame and embers are paired with contributions from Peter Reinhart, Bruce Aidells, Deborah Madison, and other fired-up chefs. Whether you're a seasoned barbecue expert or you just bought your first bag of lump charcoal, WOOD-FIRED COOKING will have you stoking appetites in no time.
Wood Pellet Grill and Smoker Cookbook for Beginners: Easy Recipes for Backyard Barbecue Excellence
by Andrew KosterMaster your wood pellet grill and smoker this summer!The magic of the pellet grill is that—with just a little practice—anyone can develop the skills needed to cook up mouthwatering creations. It's grilling season, and what better way to celebrate than exploring new recipes with your wood pellet grill and smoker? Whether you're grilling, smoking, or baking (yes, baking!), this cookbook has all the tools you need to become a true pit master.BBQing with a wood pellet grill could become your new favorite summer hobby, offering endless meal possibilities. This book provides detailed how-tos and simple recipes to help you unlock the power of your device. No matter your experience level, you'll be on your way to fall-off-the-bone dishes in no time with this complete smoking cookbook.What sets this BBQ cookbook apart:Pellet grill basics—Get started fast with guidance that walks you through everything you need to begin grilling—from firing it up to cleaning it out.Quick reference guides—Take the guesswork out of temperature control, pellet options, and maintenance with handy charts and diagrams that teach the ins and outs of your smoker.Easy recipes—Discover delicious BBQ dishes with simple instructions and easy-to-source ingredients, like Sweet and Spicy Baby Back Ribs, Grilled Oysters, and smoky Beer Bread.Become a backyard barbeque hero (or give the perfect grilling gift) with this companion for any wood pellet smoker or grill.
The Wood Pellet Smoker and Grill Cookbook: Recipes and Techniques for the Most Flavorful and Delicious Barbecue
by Peter JautaikisTIPS, TRICKS, AND SECRETS FOR USING A WOOD PELLET SMOKER TO ENHANCE THE FLAVOR OF EVERYTHING, FROM MEATS AND SEAFOOD TO VEGGIES AND BAKED GOODSWhat&’s the best way to infuse your barbecue fixings with that quintessential, smoky flavor? This book explains everything you need to know—picking the right pellet flavors, maximizing the potential of your smoker-grill, and mastering cold-smoke and slow-roast techniques. Packed with step-by-step photos and helpful tips, The Wood Pellet Smoker and Grill Cookbook serves up spectacularly delicious dishes, including:• Cajun Spatchcock Chicken• Teriyaki Smoked Drumsticks• Hickory New York Strip Roast• Texas-Style Brisket• Alder Wood–Smoked Trout• St. Louis–Style Baby Back Ribs• Cured Turkey Drumsticks• Bacon Cordon Bleu• Applewood-Smoked Cheese• Peach Blueberry Cobbler
Woodpecker Wants a Waffle
by Steve BreenOne day Benny the woodpecker awakens to the best tummy-rumbling smell ever and discovers it’s something called waffles. He must taste them! He pecks on the door of the waffle house, but he gets the boot. He tries to sneak in, but he gets swept away. Each time Benny tries, he just can’t seem to get to those delicious waffles. The other forest animals laugh at him: “Woodpeckers don’t eat waffles!” they say. But Benny has a brilliant plan. . . . Steve Breen has created a delightful picture book with pitch-perfect humor and tons of visual gags that will keep readers coming back for more!
Woodpecker Wants a Waffle
by Steve BreenOne day Benny the woodpecker awakens to the best tummy-rumbling smell ever and discovers it’s something called waffles. He must taste them!He pecks on the door of the waffle house, but he gets the boot.He tries to sneak in, but he gets swept away.Each time Benny tries, he just can’t seem to get to those delicious waffles. The other forest animals laugh at him: “Woodpeckers don’t eat waffles!” they say. But Benny has a brilliant plan. . . .Steve Breen has created a delightful picture book with pitch-perfect humor and tons of visual gags that will keep readers coming back for more! Now a Chicago Public Library Best of the Best Book of 2016!
Word of Mouth
by Priscilla Parkhurst FergusonToday, more than ever, talking about food improves the eating of it. Priscilla Parkhurst Ferguson argues that conversation can even trump consumption. Where many works look at the production, preparation, and consumption of food, Word of Mouth captures the language that explains culinary practices. Explanation is more than an elaboration here: how we talk about food says a great deal about the world around us and our place in it. What does it mean, Ferguson asks, to cook and consume in a globalized culinary world subject to vertiginous change? Answers to this question demand a mastery of food talk in all its forms and applications. To prove its case, Word of Mouth draws on a broad range of cultural documents from interviews, cookbooks, and novels to comic strips, essays, and films. Although the United States supplies the primary focus of Ferguson's explorations, the French connection remains vital. American food culture comes of age in dialogue with French cuisine even as it strikes out on its own. In the twenty-first century, culinary modernity sets haute food against haute cuisine, creativity against convention, and the individual dish over the communal meal. Ferguson finds a new level of sophistication in what we thought that we already knew: the real pleasure in eating comes through knowing how to talk about it.
Words to Eat By: Five Foods and the Culinary History of the English Language
by Ina LipkowitzYou may be what you eat, but you're also what you speak, and English food words tell a remarkable story about the evolution of our language and culinary history, revealing a vital collision of cultures alive and well from the time Caesar first arrived on British shores to the present day.Words to Eat By explores the remarkable stories behind five of our most basic food words, words which reveal fascinating aspects of the evolution of the English language and our powerful associations with certain foods. Using sources that vary from Roman histories and early translations of the Bible to Julia Child's recipes and Frank Bruni's restaurant reviews, Ina Lipkowitz shows how saturated with French and Italian names the English culinary vocabulary is, "from a la carte to zabaglione." But the words for our most basic foodstuffs -- bread, meat, milk, leek, and apple -- are still rooted in Old English and Words to Eat By reveals how exceptional these words and our associations with the foods are. As Lipkowitz says, "the resulting stories will make readers reconsider their appetites, the foods they eat, and the words they use to describe what they want for dinner, whether that dinner is cooked at home or ordered from the pages of a menu."Contagious with information, this remarkable book pulls profound insights out of simple phenomena, offering an analysis of our culinary and linguistic heritage that is as accessible as it is enlightening.
A Workbook of Acceptance-Based Approaches for Weight Concerns: The Accept Yourself! Framework
by Margit BermanThis three-part workbook offers a concise and forgiving research- based guide to clients’ diffi culties with sustained weight loss. Part 1 is a review of your client’s previous efforts at weight control and image change, as well as information and a review of research to help your client understand why weight loss might not have worked in the past. Part 2 contains information and exercises to help your client develop a new acceptance of their body and their relationship with food, as well as tools to develop mindfulness and self- compassion. Part 3 will help your client identify, experiment with, and commit to values related to food, appearance, and other important areas of life, tackling troublesome mental and practical barriers along the way.
Workhorse: My Sublime and Absurd Years in New York City's Restaurant Scene
by Kim ReedA razor-sharp look at one woman&’s nearly two decades in the New York City restaurant, including her time working with Joe Bastianich, and what happens when your job consumes your life.By day, Kim Reed was a social worker to the homebound elderly in Brooklyn Heights. By night, she scrambled into Manhattan to hostess at Babbo, where even the Pope would have had trouble scoring a reservation, and A-list celebrities squeezed through the jam-packed entryway like everyone else. Despite her whirlwind fifteen-hour workdays, Kim remained up to her eyeballs in grad school debt. Her training—problem solving, crisis intervention, dealing with unpredictable people and random situations—made her the ideal assistant for the volatile Joe Bastianich, a hard-partying, &“What's next?&” food and wine entrepreneur. He rose to fame in Italy as a TV star while Kim planned parties, fielded calls, and negotiated deals from two phones on the go. Decadent food, summers in Milan, and a reservation racket that paid in designer bags and champagne were fun only inasmuch as they filled the void left by being always on call and on edge. In a blink, the years passed, and one day Kim looked up and realized that everything she wanted beyond her job—friends, a relationship, a family, a weekend without twenty ominous emails dropping into her inbox—was out of reach. Workhorse is a deep-dive into coming of age in the chaos of New York City&’s foodie craze and an all-too-relatable look at what happens when your job takes over your identity, and when a scandal upends your understanding of where you work and what you do.. After spending years making the impossible possible for someone else, Kim realized she had to do the same for herself.
Working By Their Side: A Guided Journal for Caretakers of Loved Ones Facing an Eating Disorder
by Lara Lyn BellFor caretakers of those struggling with eating disorders, this workbook and journal helps process and utilize the guidance offered in By Their Side. The Lara Lyn Bell team knows the healing power of journaling firsthand. In Working By Their Side, they offer guidance for further reflection on the advice, testimonials, and resources found in By Their Side.Working By Their Side fosters meaningful discovery through prompts that encourage openness and honesty. The workbook’s educational components prepare readers to fully engage in treatment, giving them a healthy head start in therapy that can put them years ahead in the process.
The Working Class Foodies Cookbook: 100 Delicious Seasonal and Organic Recipes for Under $8 per Person
by Rebecca LandoRebecca Lando was sick of survival eating. The sight of boxed mac 'n' cheese and ramen noodles curdled her appetite, but her meager paycheck severely limited her options. Creative cooking led to what's now a popular weekly web series chronicling her adventures in making delicious cheap meals -- with the best local and seasonal ingredients. In The Working Class Foodies' Cookbook, Rebecca's mission is to share tasty, affordable recipes and invaluable advice for the home cook, including how to stock a $40, $60, and $100 pantry; which organic items are okay to skip; and why making your own stock, ketchup, and even Pop-Tarts is good for your body and your wallet. Many people think that the real food movement is only for the wealthy, but Rebecca's delicious recipes -- including red-skinned potatoes coated in chives and butter for under $2, sweet potato gnocchi for under $5, and a chicken roast for under $8 -- show readers the way to eating better and more cheaply. Starving students, working parents, and fixed-income retirees alike will eat up Rebecca's message, because real people deserve real food, real cheap! .
The World According to Monsanto: Pollution, Corruption, and the Control of Our Food Supply
by Marie-Monique RobinThe result of a remarkable three-year-long investigation that took award-winning journalist and documentary filmmaker Marie-Monique Robin across four continents (North and South America, Europe, and Asia), The World According to Monsanto tells the little-known yet shocking story of this agribusiness giant-the world's leading producer of GMOs (genetically modified organisms)-and how its new "green" face is no less malign than its PCB- and Agent Orange-soaked past.Robin reports that, following its long history of manufacturing hazardous chemicals and lethal herbicides, Monsanto is now marketing itself as a "life sciences" company, seemingly convinced about the virtues of sustainable development. However, Monsanto now controls the majority of the yield of the world's genetically modified corn and soy-ingredients found in more than 95 percent of American households-and its alarming legal and political tactics to maintain this monopoly are the subject of worldwide concern.Released to great acclaim and controversy in France, throughout Europe, and in Latin America alongside the documentary film of the same name, The World According to Monsanto is sure to change the way we think about food safety and the corporate control of our food supply.
World Atlas of Beer: THE ESSENTIAL NEW GUIDE TO THE BEERS OF THE WORLD
by Stephen Beaumont Tim WebbAs craft brewing continues to go from strength to strength across the world, World Atlas of Beer is the definitive and essential guide to beer. Understand the rich, multi-faceted traditions of Belgium, the Nordic legend that is Finnish Sahti, the relatively new phenomenon of the New England hazy IPA, and why Australia's lower-strength beers are one of its great successes. With thousands of breweries now operating around the globe, and more opening every day, this is the expert guide to what is really worth drinking.Country by country the book considers a vast range of brewing techniques, beer styles and traditions. Detailed maps describe crucial trends in major territories and features such as matching beer with food and how to pour different kinds of beer complete the picture. Now in a fully updated third edition, this book is the perfect companion to help you explore the best beers the world has to offer.Praise for the second edition of World Atlas of Beer:'Written with authority and wit... the perfect guide to the rapidly changing beer scene' - the Guardian
World Atlas of Beer: THE ESSENTIAL NEW GUIDE TO THE BEERS OF THE WORLD (World Atlas Of)
by Tim Webb Stephen BeaumontAs craft brewing continues to go from strength to strength across the world, World Atlas of Beer is the definitive and essential guide to beer. Understand the rich, multi-faceted traditions of Belgium, the Nordic legend that is Finnish Sahti, the relatively new phenomenon of the New England hazy IPA, and why Australia's lower-strength beers are one of its great successes. With thousands of breweries now operating around the globe, and more opening every day, this is the expert guide to what is really worth drinking.Country by country the book considers a vast range of brewing techniques, beer styles and traditions. Detailed maps describe crucial trends in major territories and features such as matching beer with food and how to pour different kinds of beer complete the picture. Now in a fully updated third edition, this book is the perfect companion to help you explore the best beers the world has to offer.Praise for the second edition of World Atlas of Beer:'Written with authority and wit... the perfect guide to the rapidly changing beer scene' - the Guardian
The World Atlas of Coffee: From beans to brewing - coffees explored, explained and enjoyed (World Atlas Of)
by James HoffmannThe worldwide bestseller - 1/3 million copies sold'With his expert guidance we travel around the globe, from Burundi to Honduras via Vietnam, sipping and spitting as we go. This is high geekery made palatable by the evident love pulsing through every sentence.' - The Guardian'The subject of coffee has never been more, er, hot, and The World Atlas of Coffee takes a close look at its history and evolution, the international range of beans and all the best ways to enjoy coffee. Great pics too.'- Susy Atkins, The TelegraphFor everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have.Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed.Country by country - from Bolivia to Zambia - he then identifies key characteristics and the methods that determine the quality of that country's output. Along the way we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee are really not good news. This is the first book to chart the coffee production of over 35 countries, encompassing knowledge never previously published outside the coffee industry.
The World Atlas of Coffee: From beans to brewing - coffees explored, explained and enjoyed (World Atlas Of)
by James HoffmannThe worldwide bestseller - 1/3 million copies sold'With his expert guidance we travel around the globe, from Burundi to Honduras via Vietnam, sipping and spitting as we go. This is high geekery made palatable by the evident love pulsing through every sentence.' - The Guardian'The subject of coffee has never been more, er, hot, and The World Atlas of Coffee takes a close look at its history and evolution, the international range of beans and all the best ways to enjoy coffee. Great pics too.'- Susy Atkins, The TelegraphFor everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have.Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed.Country by country - from Bolivia to Zambia - he then identifies key characteristics and the methods that determine the quality of that country's output. Along the way we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee are really not good news. This is the first book to chart the coffee production of over 35 countries, encompassing knowledge never previously published outside the coffee industry.
The World Atlas of Gin: Explore the gins of more than 50 countries
by Joel Harrison Neil Ridley'Excellent' - Susy Atkins, the TelegraphFor everyone and anyone who wants to understand more about gin, this is the definitive guide - covering the best gins the world has to offer, history and production methods, and the countries that have helped make gin a global success story.Never has there been a more striking revolution in the world of distilled spirits than the current renaissance of gin. With small craft distilleries popping up all over the world, from Texas to Tasmania, more varieties and techniques being used than ever before, and a tapestry of tastes from light and citrusy to big bold savoury notes, gin's appeal is extraordinarily wide and varied.From gin made in small batches from local botanicals, through to large facilities which make some of the world's most recognized gin brands, World Atlas of Gin looks at everything from the botanical to the bottle: how and where botanicals are grown and harvested and their role within the flavour of gin; producers and the stories behind their brands; exactly where, and how, gins are made; and, country by country, the best examples to try. Global cocktails are covered too, including the history and country of origin of some of the best-known mixed gin drinks.
The World Atlas of Gin: Explore the gins of more than 50 countries
by Joel Harrison Neil RidleyFor everyone and anyone who wants to understand more about gin, this is the definitive guide - covering the best gins the world has to offer, history and production methods, and the countries that have helped make gin a global success story.Never has there been a more striking revolution in the world of distilled spirits than the current renaissance of gin. With small craft distilleries popping up all over the world, from Texas to Tasmania, more varieties and techniques being used than ever before, and a tapestry of tastes from light and citrusy to big bold savoury notes, gin's appeal is extraordinarily wide and varied.From gin made in small batches from local botanicals, through to large facilities which make some of the world's most recognized gin brands, World Atlas of Gin looks at everything from the botanical to the bottle: how and where botanicals are grown and harvested and their role within the flavour of gin; producers and the stories behind their brands; exactly where, and how, gins are made; and, country by country, the best examples to try. Global cocktails are covered too, including the history and country of origin of some of the best-known mixed gin drinks.
The World Atlas of Wine (7th Edition)
by Jancis Robinson Hugh Johnson"Immense and beautiful - almost drinkable" #65533;- Midweek, BBC Radio 4 "Simply superb work. . . buy it if you like wine at all. " #65533;- Victoria Moore, The Telegraph "If I owned only one wine book, it would be this one. And this edition, please. " #65533;- Andrew Jefford, Decanter Few wine books can be called classic but the first edition of The World Atlas of Wine made publishing history when it appeared in 1971. It is recognized by critics as the most essential and authoritative wine reference work available. This seventh edition will bring readers, both old and new, bang up to date with the world of wine. Much has changed since the last edition of the Atlas in 2007. Changes in climate, in winemaking technique, in fashion, and in where wine is grown over the past years are all reflected in this new edition. The move away from more predictable international grapes and towards less familiar, local varieties is a noticeable trend. Wine that expresses its precise location is once more to the fore, meaning that an Atlas that allows the reader to understand a region's geography is more necessary than ever. The increasing importance of cooler-climate regions as the effects of climate change become more apparent and the growth of China, not just as a consumer of wine but also as a grape-grower and wine producer, are just two of the many other developments covered. The Atlas is renowned for its superb cartography and this seventh edition has 215 unique maps. Dynamic wine regions such as coastal Croatia, Khaketi in Georgia, Canterbury in New Zealand, Swartland in South Africa, Northern Virginia in the US , and Ningxia in China are examples of just some that are covered in detail for the first time. Hugh Johnson and Jancis Robinson, the world's most respected wine-writing duo, have again joined forces to create a classic that no wine lover can afford to be without. Contents Includes. . . Introduction The Ancient World and Middle Ages The Evolution of Modern Wine International Grapes Regional Grapes Wine and Weather Making Wine in the Vineyard Making Wine in the Cellar Oak and its uses Stoppering Wine Anatomy of a Winery Wine and Time Enjoying Wine Tasting and Talking about Wine The World of Wine France Italy Spain Portugal Germany Austria Hungary Greece North America South America Australia New Zealand South Africa Asia And Much More!
The World Central Kitchen Cookbook: Feeding Humanity, Feeding Hope
by José Andrés World Central KitchenA captivating collection of stories and recipes from renowned chefs, local cooks, and celebrity friends of José Andrés&’s beloved nonprofit World Central Kitchen (WCK), which feeds communities impacted by natural disasters and humanitarian crises; with a foreword from Stephen Colbert.In their first cookbook, WCK shares recipes inspired by the many places they&’ve cooked following disasters as well as inspiring narratives from the chefs and volunteers on the front lines. Photographs captured throughout the world highlight community and hope while stunning food photography showcases the mouthwatering recipes. Each chapter reflects a value of the organization. &“Urgency&” focuses on food that can be eaten on the go, including the Lahmajoun Flatbread served after a devastating explosion rocked Beirut in 2020. In &“Hope,&” readers will find soups, stews, and comforting meals such as Ukrainian Borsch served to families living through an unthinkable invasion and Chicken Chili Verde prepared for California firefighters. Famous WCK supporters have shared recipes too, like Breakfast Tacos from Michelle Obama and a Lemon Olive Oil Cake from Meghan, The Duchess of Sussex. Other contributors include Marcus Samuelsson, Ayesha Curry, Reem Assil, Brooke Williamson, Emeril Lagasse, Tyler Florence, Guy Fieri, Sanjeev Kapoor, and Eric Adjepong.The World Central Kitchen Cookbook: Feeding Humanity, Feeding Hope is a celebration of dignity and perseverance—and about building longer tables, not higher walls. All author proceeds from The World Central Kitchen Cookbook will be used to support World Central Kitchen&’s emergency response efforts.
World Cheese Book
by Juliet HarbuttWorld Cheese Book shows you how to enjoy more than 750 of the world's finest cheeses and includes tasting notes and serving tips. World Cheese Book is the comprehensive guide to cheese and covers more world cheeses, with more photography, than any other book on the subject. Discover the flavor profile, shape, and texture of just about every imaginable cheese in this exhaustive, at-a-glance reference. Written by a team of experts, each writing about their own region, World Cheese Book is a treasure trove of information for the truly adventurous cheese lover and a complete guide to the world of cheese. A tour of the finest cheese-producing countries reveals local traditions and artisanal processes — from Europe, the United Kingdom, and Scandinavia to the Americas to Asia, Australia, and New Zealand. Images of each cheese (inside and out) give an up-close view of each variety. Step-by-step techniques show how to make cheese in your own kitchen. Complementary food and wine pairings round out the offerings in World Cheese Book with the best part of all: Learning how best to enjoy eating these uniquely wonderful cheeses.
World-Class Swedish Cooking: Artisanal Recipes from One of Stockholm's Most Celebrated Restaurants
by Björn Frantzén Daniel Lindeberg Mons KallentoftChefs Björn Frantzén and Daniel Lindeberg dish the kitchen secrets that have made their restaurant (Frantzén/Lindeberg) renowned as the Best Swedish Restaurant of 2012, earning two Michelin stars and delighted reviews from Swedes and tourists alike. From the raw, season-conscious ingredients to artistic plating, these one-of-a-kind dishes are the product of the uncompromising, detail-oriented chefs. Infuse some top-notch Swedish fun into your kitchen!Frantzén and Lindeberg take readers on their journey to culinary stardom, and their passion shines through in this beautiful book. They weave their story and culinary theory together with the dishes themselves, including descriptions, recipes, and stunning photographs that capture their colorful and thoughtful design. Many dishes were created specifically for this cookbook, to be implemented in Frantzén/Lindeberg's ever-changing menu following publication. Prepare to be amazed by this compilation of meat, poultry, fish, and vegetarian entrees; breads, cheeses/butters, and sides; salads and amuse-bouches; and desserts. This smorgasbord includes: Swedish crayfish with late autumn flowers Pork with caramelized sesame and apples and carrots and mild curry Poached and grilled guinea fowl with fried rhubarb and sage Roast duck glazed with white miso White and green asparagus with cilantro, lime, and lemongrass Sweet, salty, and sour macarons Salted caramel ice cream with chocolate and toasted canola oilWith a foreword from novelist Mons Kallentoft and easy-to-navigate indexes of recipes and ingredients, World-Class Swedish Cooking is a must-have for every ambitious cook or restaurateur.