A Thousand Years Over a Hot Stove

A Thousand Years Over a Hot Stove PDF

Author: Laura Schenone

Publisher: W. W. Norton & Company

Published: 2003

Total Pages: 458

ISBN-13: 9780393016710

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Filled with classic recipes and inspirational stories, this stunningly illustrated book celebrates the power of food throughout American history and in women's lives.

The Lost Ravioli Recipes of Hoboken: A Search for Food and Family

The Lost Ravioli Recipes of Hoboken: A Search for Food and Family PDF

Author: Laura Schenone

Publisher: W. W. Norton & Company

Published: 2008-10-17

Total Pages: 348

ISBN-13: 0393075664

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"Dazzles like the harbor of Portofino." —Adriana Trigiani Laura Schenone's original goal was simple enough: to find her great-grandmother's recipe for ravioli. But things get more complicated as she reunites with relatives and digs up buried family stories. Taking readers from New Jersey's industrial wastelands and fast-paced suburbs to the coast of Liguria—homeland of her ancestors and of ravioli—The Lost Ravioli Recipes of Hoboken is a story of the comedies and foibles of family life, of love and loss, of old homes and new, and of the mysteries of pasta, rolled on a pin into a perfect circle of gossamer dough.

Near a Thousand Tables

Near a Thousand Tables PDF

Author: Felipe Fernandez-Armesto

Publisher: Simon and Schuster

Published: 2002-06-04

Total Pages: 272

ISBN-13: 0743234154

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In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind. In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food. From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.

The Food of Paradise

The Food of Paradise PDF

Author: Rachel Laudan

Publisher: University of Hawaii Press

Published: 1996-08-01

Total Pages: 308

ISBN-13: 9780824817787

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Recent winner of a prestigious award from the Julia Child Cookbook Awards, presented by the International Association of Culinary Professionals. Lauden was given the 1997 Jane Grigson Award, presented to the book that, more than any other entered in the competition, exemplifies distinguished scholarship. Hawaii has one of the richest culinary heritages in the United States. Its contemporary regional cuisine, known as "local food" by residents, is a truly amazing fusion of diverse culinary influences. Rachel Laudan takes readers on a thoughtful, wide-ranging tour of Hawaii's farms and gardens, fish auctions and vegetable markets, fairs and carnivals, mom-and-pop stores and lunch wagons, to uncover the delightful complexities and incongruities in Hawaii's culinary history. More than 150 recipes, photographs, a bibliography of Hawaii's cookbooks, and an extensive glossary make The Food of Paradise an invaluable resource for cooks, food historians, and Hawaiiana buffs.

Hockey's Hot Stove

Hockey's Hot Stove PDF

Author: Al Strachan

Publisher: Simon & Schuster

Published: 2020-12-01

Total Pages: 240

ISBN-13: 1982147016

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Stories from behind the scenes of one of hockey’s longest running and most popular broadcasts, Hockey Night in Canada’s Satellite Hot Stove, from an insider who’s seen it all. For more than twenty years, hockey fans tuned in during intermission on Saturday nights to watch one of the most popular segments in the game’s long broadcasting history. They’d hear news from around the league, the latest rumours and gossip, and—of course—some of the most controversial opinions of the day. No, we’re not talking about Coach’s Corner. The Satellite Hot Stove was a revolutionary show for talking about the game we love. Here, during the second intermission of the first game of every Hockey Night in Canada broadcast, pundits, and insiders would convene in studios across North America—in arenas and other locales—to discuss the biggest topics. Hot Stove was the best place to get news, opinions, and a good laugh. And Al Strachan was in the middle of it all. A bestselling author and award-winning sports journalist, he has been writing and talking about hockey for more than forty years. As a regular TV pundit on Hot Stove, he witnessed the most exciting and talked-about episodes in the modern game. And more than once, his unfiltered, say-it-as-it-is style added controversy of its own, too. In this new book, he relives the best stories of his long career, from working with some of the biggest personalities, on and off the ice, to the hijinks that went on behind the cameras. From embarrassing himself in front of Scotty Bowman, to cooking up a plan with Wayne Gretzky to save hockey, and frank conversations with Ken Dryden and hockey’s elite, Hockey’s Hot Stove delivers all new hockey stories you won’t hear anywhere else.

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