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Cooked: A Natural History of Transformation
by Michael Pollan

Language

English

Pages

4

Publication Date

April 23, 2013

Product Description
Customer Reviews
<b>Michael Pollan, the bestselling author of <i>The Omnivore's Dilemma</i>, <i>Food Rules, </i>and <i>How to Change Your Mind</i>,聽explores the previously uncharted territory of his own kitchen in <i>Cooked</i>.聽<br /><br /><i>Cooked</i>聽is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, <i>Cooked</i> teases out the links between science, culture and the flavors we love.</b><br /><br />In <i>Cooked, </i>Pollan discovers the enduring power of the four classical elements鈥攆ire, water, air, and earth鈥攖o transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.<br /><br /> Each section of <i>Cooked </i>tracks Pollan鈥檚 effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse鈥搕rained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius 鈥渇ermentos鈥?(a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us.<br /><br /> The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, <i>Cooked</i> argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.
American Cookie: The Snaps, Drops, Jumbles, Tea Cakes, Bars & Bro...
by Anne Byrn

Language

English

Pages

323

Publication Date

August 21, 2018

Product Description
Customer Reviews
<b>From the beloved author of the bestselling Cake Mix Doctor series and <i>American Cake</i> comes a delicious tour of America鈥檚 favorite treats, cookies, and candies. </b><br /><b> </b><br /><b>IACP AWARD FINALIST</b><br /><br />Each of America鈥檚 little bites鈥攃ookies, candies, wafers, brittles鈥攖ells a big story, and each speaks volumes about what was going on in America when the recipes were created. In <i>American Cookie</i>, the <i>New York Times</i> bestselling author and Cake Mix Doctor Anne Byrn takes us on a journey through America鈥檚 baking history. And just like she did in <i>American Cake,</i> she provides an incredibly detailed historical background alongside each recipe. Because the little bites we love are more than just baked goods鈥攖hey鈥檙e representations of different times in our history.<br /><br />Early colonists brought sugar cookies, Italian fig cookies, African benne wafers, and German gingerbread cookies. Each of the 100 recipes, from Katharine Hepburn Brownies and Democratic Tea Cakes to saltwater taffy and peanut brittle, comes with a lesson that鈥檚 both informative and enchanting.
The Cooking Gene: A Journey Through African American Culinary His...
by Michael W. Twitty

Language

English

Pages

477

Publication Date

August 01, 2017

Product Description
Customer Reviews
<p><strong>2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award聽Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018</strong></p><p>A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry鈥攂oth black and white鈥攖hrough food, from Africa to America and slavery to freedom.</p><p>Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. </p><p>From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors鈥?survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. </p><p>As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep鈥攖he power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.</p><p>Illustrations by Stephen Crotts</p>
Salt: A World History
by Mark Kurlansky

Language

English

Pages

494

Publication Date

January 28, 2003

Product Description
Customer Reviews
<p><b>An unlikely world history from the bestselling author of <i>Cod </i> and <i>The Basque History of the World<br /><br /></i></b>In his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions.聽 Populated by colorful characters and filled with an unending series of fascinating details, <b><i>Salt</i>聽</b>is a supremely entertaining, multi-layered masterpiece.</p>
Wine Decoded: Unraveling the Mystery and Magic of Wine Tasting
by Adrian Garrett

Language

English

Pages

178

Publication Date

January 18, 2020

Product Description
Customer Reviews
<h2>Choosing the right wine - for you, for a gift, at a restaurant - can be quite intimidating. Could it be made easier?</h2> <p>Does the wine list at the restaurant seem like rocket science to you?</p> <p>Do you find yourself panicking at the store and picking the wine with the prettiest label?</p> <p>Have you been disappointed by the wine you bought that way?</p> <p>Well, we probably all have made the mistake of getting the wrong kind of wine. It鈥檚 not too bad if you bought the bottle for yourself and decided you hated it. But what if you bought a sweet red wine as a gift only to find out the recipient's tastes are different? <b>That鈥檚 a decent portion of embarrassment right there鈥?lt;/b></p> <p>A well-picked wine can <b>make or break a meal</b>, too. Forgetting the rules like 鈥渙nly whites for fish鈥? a wine that鈥檚 too robust will drown the steak you wanted to enjoy. That way, you will have wasted money twice - on food you can鈥檛 taste and on wine you don鈥檛 enjoy. Can there be a way to avoid all that confusion?</p> <p>Thankfully - <b>yes, and you don鈥檛 have to go through years of rigorous, expensive training to become a wine taster</b>. There鈥檚 very little science to it, and all the equipment you need you already have - your eyes, nose and tongue.</p> <p>From the moment you uncork the bottle to the last sip of your wine, there鈥檚 a whole journey ahead of you that <b>you have been missing all this time.</b> Just like finding an Easter egg in a movie you love, knowing how to find out the subtleties in wine can be truly satisfying.</p> <p>You鈥檝e spent your hard earned money on that wine - so why not enjoy it to its fullest potential? There could be a whole new world right at the rim of your glass鈥?lt;/p> <p>In <i>Wine Decoded</i>, you will discover:</p> <ul><li>How using just one sense can tell you a lot about your wine <li>What <b>unexpected color to look for</b> in your red (hint: it麓s not red) <li>What are those tiny crystals in the bottle - and are they dangerous? <li>The array of hues and colors your wine can have <li>How to <b>hone your wine tasting skills with simple exercises</b> <li>The <b>incredible depth of notes</b> hidden within your glass <li>Whether smelling rocks, leather or tobacco in your wine is good or bad <li>How to <b>recognize if the wine has faults</b> that made it go bad before you drink it</ul> <p>And much more.</p> <p>Go beyond what you know without leaving your home (well, except for grocery shopping to get wine) - you don鈥檛 need to be professionally trained to become a good wine taster. Besides, good wine doesn麓t also need to be expensive. Sometimes you pay more for the bottle than the wine itself.</p> <p>Amaze your friends with your abilities and never buy the wrong type of wine again. You will notice how your taste in wine grows in less than a month. Gone will be the days of cluelessly, blindly picking a wine that sounds fancy or looks pretty. <b>Life is too short to drink bad wine.</b></p> <h2>Pop the cork on the most incredible experiences - you will unveil the mysteries of every bottle with ease. Just click 鈥淎dd to cart鈥?and ready your glass.</h2>
Sweetness and Light: The Mysterious History of the Honeybee
by Hattie Ellis

Language

English

Pages

258

Publication Date

April 19, 2010

Product Description
Customer Reviews
Did you know that Abraham Lincoln and Muhammad Ali both consumed bee pollen to boost energy, or that beekeepers in nineteenth-century Europe viewed their bees as part of the family? Or that after man, the honeybee, Apis mellifera, is the most studied creature on the planet? And that throughout history, honey has been highly valued by the ancient Egyptians (the first known beekeepers), the Greeks, and European monarchs, as well as Winnie the Pooh? <br /><br />In <i>Sweetness and Light</i>, Hattie Ellis leads us into the hive, revealing the fascinating story of bees and honey from the Stone Age to the present, from Nepalese honey hunters to urban hives on the rooftops of New York City. Uncovering the secrets of the honeybee one by one, Ellis shows how this small insect, with a collective significance so much greater than its individual size, can carry us through past and present to tell us more about ourselves than any other living creature.
A Caledonian Feast (Canongate Classics)
by Annette Hope

Language

English

Pages

320

Publication Date

July 01, 2010

Product Description
Customer Reviews
<b>Stories, recipes, and cultural legacy combine in this award-winning book: 鈥渞ecipes, sociology, history and anecdote are woven into a plaid of pleasure鈥?(<i>The Listener</i>).</b><br /> 聽<br /> Scottish cuisine reflects both the richness of the country鈥檚 resources and the ingenuity of Scottish people who often needed to be frugal. From the ninth century to the present, from the simplicity of porridge and oatcakes to the gourmet delights of fish and game, <i>A Caledonian Feast </i>offers a fascinating history of Scotland, complete with author Annette Hope鈥檚 personal collection of authentic recipes.<br /><i>A Caledonian Feast</i> is widely acknowledged to be the definitive culinary history of Scotland. Immensely readable and informative, it draws upon many strands of Scotland鈥檚 literary heritage, including works by Scott, Boswell, Smollett, and Hogg, as well as agriculturalists, social historians, and specialist food writers like Marian McNeill. It was shortlisted for Scotland鈥檚 premier literary prize, the McVitie, and given a Scottish Arts Council Award when first published in 1987.<br /> 聽<br /> This edition of <i>A Caledonian Feast</i> includes a superb introduction from Clarissa Dickson Wright.<br /> 聽<br /> 鈥淓xceptionally wide-ranging, well-organized and nicely put.鈥?鈥?lt;i>Sunday Times</i><br /> 聽<br /> 鈥淎 joy to read.鈥?鈥?lt;i>Sunday Telegraph</i>
Jubilee: Recipes from Two Centuries of African American Cooking: ...
by Toni Tipton-Martin

Language

English

Pages

320

Publication Date

November 05, 2019

Product Description
Customer Reviews
<b>鈥淎 celebration of African American cuisine right now, in all of its abundance and variety.鈥濃€擳ejal Rao,<i>聽The New York Times</i></b><br /> <b>聽</b><br /><b>IACP AWARD FINALIST 鈥?NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY <i>The New York Times Book Review </i>鈥?<i>The New Yorker 鈥?</i>NPR 鈥?<i>Chicago Tribune</i> 鈥⒙?lt;i>The Atlantic </i>鈥?<i>BuzzFeed </i>鈥?<i>Food52</i><br /></b><br /> Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She鈥檚 introduced us to black cooks, some long forgotten, who established much of what鈥檚 considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? <br /> 聽<br /> In <i>Jubilee, </i>Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs鈥?to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as <b>Sweet Potato Biscuits</b>, <b>Seafood Gumbo</b>, <b>Buttermilk Fried Chicken</b>, and <b>Pecan Pie with Bourbon</b> to lesser-known but even more decadent dishes like <b>Bourbon & Apple Hot Toddies</b>, <b>Spoon Bread</b>, and <b>Baked Ham Glazed with Champagne</b>, <i>Jubilee </i>presents techniques, ingredients, and dishes that show the roots of African American cooking鈥攄eeply beautiful, culturally diverse, fit for celebration.<br /><br /><b>Praise for <i>Jubilee</i></b><br /><br />鈥淭here are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives鈥攅verything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin鈥檚聽<i>Jubilee.</i>鈥?lt;b>鈥擲am Sifton,</b>聽<b><i>The New York Times</i></b><br /><br />鈥淒espite their deep roots, the recipes鈥攅ven the oldest ones鈥攆eel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.鈥?lt;b>鈥?lt;i>The New Yorker</i><br /><br /></b>鈥?lt;i>Jubilee</i>聽is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.鈥?lt;b>鈥?lt;i>Kitchn</i><br /></b><br />鈥淭ipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.鈥?lt;b>鈥?lt;i>Taste</i>聽<br /></b>
Milk Street: The New Rules: Recipes That Will Change the Way You ...
by Christopher Kimball

Language

English

Pages

336

Publication Date

October 15, 2019

Product Description
Customer Reviews
<b>Become the best cook you know with this playbook of new flavors, new recipes, and new techniques: Milk Street's <i>New Rules</i>, with 200 </b><b>game-changing recipes driven by simple but transformative insights into cooking. </b><br />This revelatory new book from James Beard Award-winning author Christopher Kimball defines 75 new rules of cooking that will dramatically simplify your time in the kitchen and improve your results. These powerful principles appear in more than 200 recipes that teach you how to make your food more delicious and interesting, like:<ul><li><b>Charred Broccoli with Japanese-Style Toasted Sesame Sauce</b> (Rule No. 9: Beat Bitterness by Charring)</li><li><b>Lentils with Swiss Chard and Pomegranate Molasses</b> (Rule No. 18: Don't Let Neutral Ingredients Stand Alone)</li><li><b>Bucatini Pasta with Cherry Tomatoes and Fresh Sage</b> (Rule No. 23: Get Bigger Flavor from Supermarket Tomatoes)</li><li><b>Soft-Cooked Eggs with Coconut, Tomatoes, and Spinach</b> (Rule No. 39: Steam, Don't Boil, Your Eggs)</li><li><b>Pan-Seared Salmon with Red Chili-Walnut Sauce</b> (Rule No. 44: Stick with Single-Sided Searing)</li><li><b>Curry-Coconut Pot Roast</b> (Rule No. 67: Use Less Liquid for More Flavor)</li></ul>You'll also learn how to:<ul><li><b>Tenderize tough greens quickly</b></li><li><b>Create creamy textures without using dairy</b></li><li><b>Incorporate yogurt into baked goods</b></li><li><b>Trade time-consuming marinades for quick, bright finishing sauces</b>, and more</li></ul>The New Rules are simpler techniques, fresher flavors, and trustworthy recipes that just <i>work</i>--a book full of lessons that will make you a better cook.
My Life in France
by , Alex Prud'homme

Language

English

Pages

336

Publication Date

April 04, 2006

Product Description
Customer Reviews
The bestselling story of Julia鈥檚 years in France鈥攁nd the basis for <i>Julie & Julia</i>, starring Meryl Streep and Amy Adams鈥攊n her own words.<br /> Although she would later singlehandedly create a new approach to American cuisine with her cookbook聽<i>Mastering the Art of French Cooking</i>聽and her television show聽<i>The French Chef</i>, Julia Child was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia鈥檚 unforgettable story鈥攕truggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took the Childs across the globe鈥攗nfolds with the spirit so key to Julia鈥檚 success as a chef and a writer, brilliantly capturing one of America鈥檚 most endearing personalities.

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