With Bold Knife and Fork

With Bold Knife and Fork PDF

Author: M. F. K. Fisher

Publisher: Catapult

Published: 2010-04-13

Total Pages: 353

ISBN-13: 1582435812

DOWNLOAD EBOOK →

The woman who elevated food writing to an art is at her best in this mouthwatering collection of memoirs and recipes. Boldly confessing her prejudices and her passions, M. F. K Fisher includes more than 140 recipes in the 17 chapters of this book. Dishes for every course of every meal can be found here, from the simplest to the most esoteric: tidbits, appetizers, breads, pastries, fish, fowl, meats, soups, vegetables, desserts, and casseroles. Whether recalling forbidden fruits from her childhood (such as mashed potatoes with catsup), her mother’s legendary mustard pickles, or a Caribbean bride singing about peas and rice, each description is flavored with the eloquence, warmth, and wit that became Fisher’s hallmark. Among the many admirers Fisher accrued during her illustrious and varied career was W. H. Auden, who said of her, “I do not know of anyone in the United States who writes better prose.”

Fast Food/slow Food

Fast Food/slow Food PDF

Author: Richard R. Wilk

Publisher: Rowman Altamira

Published: 2006

Total Pages: 286

ISBN-13: 9780759109155

DOWNLOAD EBOOK →

Wilk and his colleagues draw upon their own international field experience to examine how food systems are changing around the globe. The authors offer a cultural perspective that is missing in other economic and developmental studies, and provide rich ethnographic data on markets, industrial production, and food economies. This new book will appeal to professionals in economic and environmental anthropology: economic development, agricultural economics, consumer behavior, nutritional sciences, environmental sustainability, and globalization studies.

101 Things I Learned® in Culinary School (Second Edition)

101 Things I Learned® in Culinary School (Second Edition) PDF

Author: Louis Eguaras

Publisher: Crown

Published: 2020-05-12

Total Pages: 218

ISBN-13: 1524761958

DOWNLOAD EBOOK →

An informative, illustrated guide to food, cooking, and the culinary profession by a former White House chef—now in a revised second edition featuring 50% new material “This book is all meat with no fat. . . . Sure to surprise and enlighten even the most informed gourmands.”—Publishers Weekly (starred review), on the first edition of 101 Things I Learned® in Culinary School A chef must master countless techniques, memorize a mountain of information, and maintain a Zen master’s calm. This book illuminates the path to becoming a culinary professional by sharing important kitchen fundamentals and indispensable advice, including • practical how-tos, from holding a knife to calibrating a thermometer to creating a compost pile • ways to emphasize, accent, deepen, and counterpoint flavors • why we prefer a crisp outside and tender inside in most foods • understanding wine labels and beer basics • how to narrow innumerable culinary options to a manageable few, whether selecting knives, oils, thickeners, flours, potatoes, rice, or salad greens • how a professional kitchen is organized and managed to maintain its mission Written by a culinary professor and former White House chef, 101 Things I Learned® in Culinary School is a concise, highly readable resource for culinary students, home chefs, casual foodies, and anyone else trying to find their way around—or simply into—the kitchen.

Caroline's No Nightshade Kitchen

Caroline's No Nightshade Kitchen PDF

Author: Caroline Thompson

Publisher: Outskirts Press

Published: 2012-10-01

Total Pages: 247

ISBN-13: 9781432797164

DOWNLOAD EBOOK →

Welcome to Caroline's No Nightshade Kitchen: Arthritis Diet. Fourteen years ago, I discovered that I have arthritis in my hands. The pain was sudden and severe. For three years, I went to numerous doctors but found no relief for the pain I was enduring. A friend told me about the effect nightshades have on some people with arthritis. She explained that tomatoes, peppers, white potatoes, and eggplant, which are in the nightshade plant family, contain alkaloids. Alkaloids can cause serious inflammatory issues for people who have developed a high sensitivity to this chemical. I was desperate, and although I doubted eliminating nightshades from my diet would help, I tried it. In a few days, the pain, swelling, and redness disappeared completely, and stayed away as long as I avoided nightshade foods. I want to share what I've learned about nightshades, and the harm these foods cause many of us who suffer from symptoms of arthritis and other inflammatory illnesses. Eliminating these foods from your diet may significantly relieve your pain, and for many like myself, we live pain free. At the same time, I love to cook! I have developed the recipes in this book which provide savory food options without nightshades. The change in your diet is a simple price to pay for living better with arthritis. Arthritis changed my life, and now I'm changing it back. Living without nightshade foods made it possible. Caroline Thompson

Cook's Illustrated Revolutionary Recipes

Cook's Illustrated Revolutionary Recipes PDF

Author: America's Test Kitchen

Publisher: America's Test Kitchen

Published: 2018-10-23

Total Pages: 577

ISBN-13: 1945256486

DOWNLOAD EBOOK →

2019 IACP Award Winner in the Compiliations Category On the occasion of Cook's Illustrated's 25th anniversary, we've gathered together our most extraordinary recipes and innovations from the past quarter-century in this hands-on book packed with practical tips and techniques. These recipes tell the story of how Cook's Illustrated has changed American home cooking through its signature blend of rigorous testing, culinary research, science, and unorthodox approaches to developing foolproof recipes. As fans know, a big part of what makes the magazine so trustworthy (and enjoyable to read) is the essays that accompany each recipe, tracing from initial brainstorming to aha moments (and the occasional catastrophe) to final success. Rarely republished since they first appeared, these feature-length stories celebrate the art of food writing and the extensive work that goes into every recipe. In addition to the recipes, essays, and helpful sidebars, this book also features the trademark black-and-white illustrations that have become synonymous with Cook's Illustrated, creative use of the beloved front- and back-cover art, and a new addition: gorgeous, full-color photographs of each dish. Featured recipes include: Perfect corn on the cob that never gets boiled, ultracreamy tomato soup that's completely dairy-free, the fastest roast chicken recipe, "oven-grilled" London broil, and ingenious, low-key approaches to traditionally high-fuss recipes such as risotto, French fries, pie crust, and many more.

Simple Cooking

Simple Cooking PDF

Author: John Thorne

Publisher: North Point Press

Published: 1996-11-16

Total Pages: 326

ISBN-13: 1466806648

DOWNLOAD EBOOK →

John Thorne's classic first collection is filled with straightforward eating, home cooking, vigorous opinions, and the gracefully intelligent writing that makes him a cult favorite of people who like to think about food. "Incisive, hilarious and occasionally nostalgic, this volume will delight many readers, reminding them why they enjoy the pleasures of food and cooking."--Publishers Weekly

Cooking in Iran

Cooking in Iran PDF

Author: Najmieh Batmanglij

Publisher:

Published: 2020-04-07

Total Pages: 728

ISBN-13: 9781949445077

DOWNLOAD EBOOK →

"The Grande Dame of Iranian Cooking" Esteemed American chef. Award-winning cookbook author. Persian cooking instructor. Iranian immigrant. Storyteller. Mother of two acclaimed sons - Zal, a filmmaker; Rostam, a musician. Born in the middle of the 20th century in Tehran, Iran. Lives in Washington, DC and Los Angeles. Consults with restaurants around the world. Member of Les Dames d'Escoffier.

Food Lovers' Guide to® New Orleans

Food Lovers' Guide to® New Orleans PDF

Author: Becky Retz

Publisher: Rowman & Littlefield

Published: 2011-12-20

Total Pages: 312

ISBN-13: 0762775998

DOWNLOAD EBOOK →

Savor the Flavors of New Orleans You can’t keep a great food city down. The jazz is still swinging, the locals are still smiling, and the heart of New Orleans—its restaurants, kitchens, cooks, and the delicious meals they create—is beating stronger than ever before. In Food Lovers’ Guide to New Orleans, seasoned food writers Becky Retz and James Gaffney share the inside scoop on the best places to find, enjoy, and celebrate these culinary treasures. A bounty of mouthwatering delights awaits you in this engagingly written guide. With delectable recipes from the renowned kitchens of the city’s iconic eateries, diners, and elegant dining rooms, Food Lovers’ Guide to New Orleans is the ultimate resource for food lovers to use and savor. Inside You'll Find: Favorite restaurants and landmark eateries • Specialty food stores and markets • Farmers’ markets and farm stands • Food festivals and culinary events • Recipes from top New Orleans chefs • The city’s best cafes, taverns, and wine bars• Local food lore and kitchen wisdom

Lanterna Rally - Theme by Grace Themes