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When I Met Food

Author: Kathy Sidell

Publisher: Routledge

Published: 2012-11-20

Total Pages: 0

ISBN-13: 9781937134310

Kathy Sidell's earliest memories take her back to food. At age 5 she was taken with her grandmother's artistry in the kitchen, and even more so by the big, family meals shared on the front porch of their seaside home. Though raised among foodies--her mother, a talented home entertainer; her banker father who single-handedly is credited for building the restaurant business in Boston; and a sister, now a chef and restaurateur--Kathy's route to food was not as linear. Her early life as a film producer developed her love for story, themes, and setting. But by age 47, she found herself drawn back to food and the risk of restaurant life. "When I Met Food" chronicles this adventure, from how she selected her first location to the careful branding decisions required to build a highly successful restaurant enterprise in metropolitan Boston. In this engaging book, Kathy shares her business savvy peppered with encounters with influential people and even favorite recipes for the aspiring chef.

Ideas in Food

Author: Aki Kamozawa

Publisher: Clarkson Potter

Published: 2010-12-28

Total Pages: 322

ISBN-13: 030771974X

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Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one’s cooking to new heights. This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly. Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home.

Garlic and Sapphires

Author: Ruth Reichl

Publisher: Allen & Unwin

Published: 2005-05-01

Total Pages: 347

ISBN-13: 1741156068

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When Reichl took over from the formidable and aloof Bryan Miller as the New York Times' restaurant reviewer, she promised to shake things up. And so she did. Gone were the days when only posh restaurants with European chefs were reviewed. Reichl, with a highly developed knowledge and love of Asian cuisine from her years as a West Coast food critic, began to review the small simple establishments that abound in Manhattan, Brooklyn and Queens. Many loved it, the Establishment hated it, but her influence was significant. She brought a fresh writing style to her reviews and adopted a radical way of getting them. Amassing a wardrobe of wigs and costumes, she deliberately disguised herself so that she would not receive special treatment. As a result, she had a totally different dining experience as say, Miriam the Jewish mother than she did as Ruth Reichl the reviewer, and she wasn't afraid to write about it. The resulting reviews were hilarious and sobering, full of fascinating insights and delicious gossip. Garlic and Sapphires is a wildly entertaining chronicle of Reichl's New York Times years.

Taste

Author: Stanley Tucci

Publisher: Simon and Schuster

Published: 2021-10-05

Total Pages: 304

ISBN-13: 1982168013

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"From award-winning actor and food obsessive Stanley Tucci comes an intimate ... memoir of life in and out of the kitchen"--

The Curious Cook

Author: Harold McGee

Publisher:

Published: 1990

Total Pages: 339

ISBN-13: 9780865474529

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Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster

Scraps, Wilt & Weeds

Author: Mads Refslund

Publisher: Grand Central Life & Style

Published: 2017-03-14

Total Pages: 502

ISBN-13: 1455536172

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.Be an activist in your kitchen! Learn how to cook delicious food in a sustainable, no-waste fashion with 100 easy-to-follow recipes from the co-founder of the celebrated Danish restaurant Noma. Scraps, Wilt, and Weeds features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using scraps from vegetables, fruits and animal proteins--food that would normally be thrown away. Refslund creates beautiful and accessible recipes for the home cook without sacrificing anything to flavor. He uses 100% of the ingredient or as close as possible, and ingredients that are passed over as too young, like green strawberries, or too old, like stale bread. Refslund shares easy-to-follow recipes like: Carrot Tops Pesto Roasted Cauliflower Stalks with Mushrooms and Brie Pork Ribs Glazed with Overripe Pear Sauce Crispy Salmon Skin Puffs with Horseradish-Buttermilk Dip Beer and Bread porridge with Salted Caramel Ice Cream. In addition to delicious ingredient-focused recipes, the book contains informational sidebars and stories, a section on how to use leftovers, and 100 beautiful photographs that express Refslund's passion and respect for ingredients, nature and the land.

Getting Something to Eat in Jackson

Author: Joseph C. Ewoodzie Jr.

Publisher: Princeton University Press

Published: 2023-10-31

Total Pages: 320

ISBN-13: 0691253870

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A vivid portrait of African American life in today’s urban South that uses food to explore the complex interactions of race and class Getting Something to Eat in Jackson uses food—what people eat and how—to explore the interaction of race and class in the lives of African Americans in the contemporary urban South. Joseph Ewoodzie Jr. examines how “foodways”—food availability, choice, and consumption—vary greatly between classes of African Americans in Jackson, Mississippi, and how this reflects and shapes their very different experiences of a shared racial identity. Ewoodzie spent more than a year following a group of socioeconomically diverse African Americans—from upper-middle-class patrons of the city’s fine-dining restaurants to men experiencing homelessness who must organize their days around the schedules of soup kitchens. Ewoodzie goes food shopping, cooks, and eats with a young mother living in poverty and a grandmother working two jobs. He works in a Black-owned BBQ restaurant, and he meets a man who decides to become a vegan for health reasons but who must drive across town to get tofu and quinoa. Ewoodzie also learns about how soul food is changing and why it is no longer a staple survival food. Throughout, he shows how food choices influence, and are influenced by, the racial and class identities of Black Jacksonians. By tracing these contemporary African American foodways, Getting Something to Eat in Jackson offers new insights into the lives of Black Southerners and helps challenge the persistent homogenization of blackness in American life.

When Dimple Met Rishi

Author: Sandhya Menon

Publisher: Simon & Schuster Books for Young Readers

Published: 2021-02-09

Total Pages: 432

ISBN-13: 1534494790

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The inspiration for the Netflix original series Mismatched! Everyone is talking about this New York Times bestselling rom-com that Mindy Kaling called “utterly charming!” Eleanor & Park meets Bollywood in this hilarious and heartfelt novel about two Indian-American teens whose parents conspire to arrange their marriage. Dimple Shah has it all figured out. With graduation behind her, she’s more than ready for a break from her family, from Mamma’s inexplicable obsession with her finding the “Ideal Indian Husband.” Ugh. Dimple knows they must respect her principles on some level, though. If they truly believed she needed a husband right now, they wouldn’t have paid for her to attend a summer program for aspiring web developers…right? Rishi Patel is a hopeless romantic. So when his parents tell him that his future wife will be attending the same summer program as him—wherein he’ll have to woo her—he’s totally on board. Because as silly as it sounds to most people in his life, Rishi wants to be arranged, believes in the power of tradition, stability, and being a part of something much bigger than himself. The Shahs and Patels didn’t mean to start turning the wheels on this “suggested arrangement” so early in their children’s lives, but when they noticed them both gravitate toward the same summer program, they figured, Why not? Dimple and Rishi may think they have each other figured out. But when opposites clash, love works hard to prove itself in the most unexpected ways.

If He Had Been with Me

Author: Laura Nowlin

Publisher: Sourcebooks, Inc.

Published: 2013-04-02

Total Pages: 338

ISBN-13: 1402277849

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If he had been with me everything would have been different... I wasn't with Finn on that August night. But I should've been. It was raining, of course. And he and Sylvie were arguing as he drove down the slick road. No one ever says what they were arguing about. Other people think it's not important. They do not know there is another story. The story that lurks between the facts. What they do not know—the cause of the argument—is crucial. So let me tell you...