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Author: K. A. Browne Publisher: Createspace Independent Publishing Platform ISBN: 9781540472977 Category : Languages : en Pages : 58
Book Description
The puzzles in this edition are all culinary-themed, for the gourmet and gastronome in your life. Puzzle categories are based on cookbook sections, and include tapas, soups, breads, sushi, pasta, grains, rice, aphrodisiacs, and more! Levels of difficulty: intermediate and advanced.
Author: K. A. Browne Publisher: Createspace Independent Publishing Platform ISBN: 9781540472977 Category : Languages : en Pages : 58
Book Description
The puzzles in this edition are all culinary-themed, for the gourmet and gastronome in your life. Puzzle categories are based on cookbook sections, and include tapas, soups, breads, sushi, pasta, grains, rice, aphrodisiacs, and more! Levels of difficulty: intermediate and advanced.
Author: Gael Greene Publisher: Grand Central Publishing ISBN: 0759515336 Category : Biography & Autobiography Languages : en Pages : 330
Book Description
Acclaimed restaurant critic Gael Greene dishes up a delectable memoir-complete with her favorite recipes-from a lifelong love affair with food, men, and wine. In 1968, Gael Greene became the restaurant critic of the fledgling New York magazine. Before taking the job, she'd never written a restaurant review in her life. But she was a passionate foodie, and dining in the world's great restaurants on someone else's dime was too enticing to resist. Thus began a remarkable career charting the restaurants that changed the way Americans ate, the chefs who turned cooking into an art form, and the food and wines that launched a culinary revolution. Throughout it all, Gael is convinced that food and sex are inextricably linked, and in this exuberant account of her adventures in sensuous excess, she takes readers on a joyride from the world's best tables, to al fresco lunch with Julia Child and naughty dinners with Craig Claiborne and then to bed with the men she couldn't resist-including a porn star and two Hollywood titans. The recipes she includes reflect the decades, from childhood macaroni-and-cheese to Chocolate Wickedness. Greene's tale of pleasure and heartbreak will make you laugh. It may make you cry. It will certainly make you hungry.
Author: Jim Harrison Publisher: Grove/Atlantic, Inc. ISBN: 080218944X Category : Literary Collections Languages : en Pages : 291
Book Description
An essay collection from “the Henry Miller of food writing” and New York Times–bestselling author of The Raw and the Cooked (The Wall Street Journal). Jim Harrison was beloved for his untamed prose and larger-than-life appetite. Collecting many of his most entertaining and inspired food pieces for the first time, A Really Big Lunch “brings him roaring to the page again in all his unapologetic immoderacy, with spicy bon mots and salty language augmented by family photographs” (NPR). From the titular New Yorker article about a French lunch that went to thirty-seven courses, to essays on the relationship between hunter and prey, or the obscure language of wine reviews, A Really Big Lunch is shot through with Harrison’s aperçus and delight in the pleasures of the senses. Between the lines the pieces give glimpses of Harrison’s life over the last three decades. Including articles that first appeared in Brick, Playboy, Kermit Lynch Wine Merchant, and more, as well as an introduction by Mario Batali, A Really Big Lunch offers “sage and succulent essays” for the literary gourmand (Shelf Awareness, starred review).
Author: Molly O'Neill Publisher: National Geographic Books ISBN: 1598530410 Category : Cooking Languages : en Pages : 0
Book Description
In this groundbreaking anthology, celebrated food writer Molly O’Neill gathers the very best from over 250 years of American culinary history. This literary feast includes classic accounts of iconic American foods: Henry David Thoreau on the delights of watermelon; Herman Melville, with a mouth-watering chapter on clam chowder; H. L. Mencken on the hot dog; M. F. K. Fisher in praise of the oyster; Ralph Ellison on the irresistible appeal of baked yam; William Styron on Southern fried chicken. American writers abroad, like A. J. Liebling, Waverly Root, and Craig Claiborne, describe the revelations they found in foreign restaurants; travellers to America, including the legendary French gourmet J. A. Brillat-Savarin, discover such native delicacies as turkey, Virginia barbecue, and pumpkin pie. Great chefs and noted critics discuss their culinary philosophies and offer advice on the finer points of technique; home cooks recount disasters and triumphs. A host of eminent American writers, from Nathaniel Hawthorne, Harriet Beecher Stowe, and Walt Whitman to Thomas Wolfe, Willa Cather, and Langston Hughes, add their distinctive viewpoints to the mix. American Food Writing celebrates the astonishing variety of American foodways, with accounts from almost every corner of the country and a host of ethnic traditions: Dutch, Cuban, French, Italian, Jewish, Chinese, Irish, Indian, Scandinavian, Native American, African, English, Japanese, and Mexican. A surprising range of subjects and perspectives emerge, as writers address such topics as fast food, hunger, dieting, and the relationship between food and sex. James Villas offers a behind-the-scenes look at gourmet dining through a waiter’s eyes; Anthony Bourdain recalls his days at the Culinary Institute of America; Julia Child remembers the humble beginnings of her much-loved television series; Nora Ephron chronicles internecine warfare among members of the “food establishment”; Michael Pollan explores what the label “organic” really means. Throughout the anthology are more than fifty classic recipes, selected after extensive research from cookbooks both vintage and modern, and certain to instruct, delight, and inspire home chefs.
Author: Mark Kurlansky Publisher: Ballantine Books ISBN: 0345458583 Category : Cooking Languages : en Pages : 626
Book Description
“Every once in awhile a writer of particular skills takes a fresh, seemingly improbable idea and turns out a book of pure delight.” That’s how David McCullough described Mark Kurlansky’s Cod: A Biography of the Fish That Changed the World, a work that revealed how a meal can be as important as it is edible. Salt: A World History, its successor, did the same for a seasoning, and confirmed Kurlansky as one of our most erudite and entertaining food authors. Now, the winner of the James Beard Award for Excellence in Food Writing shares a varied selection of “choice cuts” by others, as he leads us on a mouthwatering culinary tour around the world and through history and culture from the fifth century B.C. to the present day. Choice Cuts features more than two hundred pieces, from Cato to Cab Calloway. Here are essays by Plato on the art of cooking . . . Pablo Neruda on french fries . . . Alice B. Toklas on killing a carp . . . M. F. K. Fisher on the virility of Turkish desserts . . . Alexandre Dumas on coffee . . . W. H. Auden on Icelandic food . . . Elizabeth David on the downward march of English pizza . . . Claude Lévi-Strauss on “the idea of rotten” . . . James Beard on scrambled eggs . . . Balzac, Virginia Woolf, E. M. Forster, Chekhov, and many other famous gourmands and gourmets, accomplished cooks, or just plain ravenous writers on the passions of cuisine.
Author: Danny Bowien Publisher: HarperCollins ISBN: 0062243438 Category : Cooking Languages : en Pages : 334
Book Description
From rising culinary star Danny Bowien, chef and cofounder of the tremendously popular Mission Chinese Food restaurants, comes an exuberant cookbook that tells the story of an unconventional idea born in San Francisco that spread cross-country, propelled by wildly inventive recipes that have changed what it means to cook Chinese food in America Mission Chinese Food is not exactly a Chinese restaurant. It began its life as a pop-up: a restaurant nested within a divey Americanized Chinese joint in San Francisco’s Mission District. From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice. The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He’s a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country’s Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City. The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story—from the restaurant’s early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York—unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chinese’s legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.
Author: Firoozeh Dumas Publisher: Villard ISBN: 0345507177 Category : Biography & Autobiography Languages : en Pages : 241
Book Description
NEW YORK TIMES BESTSELLER • “There’s such warmth to Dumas’ writing that it invites the reader to pull up a seat at her table and smile right along with her at the quirks of her family and Iranians and Americans in general.”—Booklist In the New York Times bestselling memoir Funny in Farsi, Firoozeh Dumas recounted her adventures growing up Iranian American in Southern California. Now she again mines her rich Persian heritage in Laughing Without an Accent, sharing stories both tender and humorous on being a citizen of the world, on her well-meaning family, and on amusing cultural conundrums, all told with insights into the universality of the human condition. (Hint: It may have to do with brushing and flossing daily.) With dry wit and a bold spirit, Dumas puts her own unique mark on the themes of family, community, and tradition. She braves the uncommon palate of her French-born husband and learns the nuances of having her book translated for Persian audiences (the censors edit out all references to ham). And along the way, she reconciles her beloved Iranian customs with her Western ideals. Explaining crossover cultural food fare, Dumas says, “The weirdest American culinary marriage is yams with melted marshmallows. I don’t know who thought of this Thanksgiving tradition, but I’m guessing a hyperactive, toothless three-year-old.” On Iranian wedding anniversaries: “It just initially seemed odd to celebrate the day that ‘our families decided we should marry even though I had never met you, and frankly, it’s not working out so well.’” On trying to fit in with her American peers: “At the time, my father drove a Buick LeSabre, a fancy French word meaning ‘OPEC thanks you.’” Dumas also documents her first year as a new mother, the familial chaos that ensues after she removes the television set from the house, the experience of taking fifty-one family members on a birthday cruise to Alaska, and a road trip to Iowa with an American once held hostage in Iran. Droll, moving, and relevant, Laughing Without an Accent shows how our differences can unite us—and provides indelible proof that Firoozeh Dumas is a humorist of the highest order. Praise for Laughing Without an Accent “Dumas is one of those rare people: a naturally gifted storyteller.”—Alexander McCall Smith “Laughing Without an Accent is written . . . as if Dumas were sharing a cup of coffee with her reader as she relates her comic tales. . . . Firoozeh Dumas exudes undeniable charm [as she] reveals a zeal for culture—both new and old—and the enduring bonds of a family filled with outsize personalities.”—San Francisco Chronicle “[Dumas is] like a blend of Anne Lamott and Erma Bombeck.”—Bust “Humorous without being sentimental, [Dumas] speaks to the American experience.”—The Plain Dealer
Author: Tom Nichols Publisher: Oxford University Press ISBN: 0197763839 Category : Computers Languages : en Pages : 337
Book Description
"In the early 1990s, a small group of "AIDS denialists," including a University of California professor named Peter Duesberg, argued against virtually the entire medical establishment's consensus that the human immunodeficiency virus (HIV) was the cause of Acquired Immune Deficiency Syndrome. Science thrives on such counterintuitive challenges, but there was no evidence for Duesberg's beliefs, which turned out to be baseless. Once researchers found HIV, doctors and public health officials were able to save countless lives through measures aimed at preventing its transmission"--
Author: Patricia Tanumihardja Publisher: Tuttle Publishing ISBN: 1462919189 Category : Cooking Languages : en Pages : 144
Book Description
In this delightful Asian cookbook, you'll learn the secrets of vegetarian and vegan Asian cooking—how to blend flavors, textures, aromas and colors—to create full-flavored vegetarian dishes that are missing none of the umami normally associated only with meat and dairy. Each chapter based on seasonal vegetables provides a wide range of choices using produce that is available at that time of year—making it easy to plan a variety of menus that are never dull. Here are just a few examples of the tempting Asian recipes in this book: Starters and Snacks such as Crispy Spring Rolls, Green Apple Salad with Tangy Thai Dressing, Butternut Squash Pot Stickers and Korean-Style Buffalo Broccoli Family-Style Meals such as Asparagus in Lemongrass-Coconut Cream Sauce, Grilled Vegetable Kebabs with Two Marinades, General Tso's Eggplant and Kung Pao Potatoes All-in-One Meals such as "Have It Everyday" Pad Thai, Crispy Noodles with Savory Vegetables, Sweet Potato Rice Stew and Easy Miso Ramen Author Patricia Tanumihardja is an experienced food writer and expert on Asian and sustainable farm-to-table cooking. She shows you how to buy and use the freshest in-season produce to create delicious dishes with startlingly new flavors and textures by adding a few "secret ingredients"—the traditional sweet, sour, spicy, savory seasonings that every Asian cook knows. She also explains in this Asian cookbook how the use of contrasting textures (for example silky tofu with crunchy peanuts) can create greater food enjoyment and a stimulating new dining experience. A home cook at heart, Pat's recipes are very straightforward without lots of exotic ingredients or specialized tools. They are also easy and quick to prepare. She shows you how adding a few Asian fermented and pickled vegan products like miso or pickled greens will add a new universe of flavors to your cooking. The same is true for flavor-enhancers like fried shallots, crispy fried garlic and the flavored oils that Asian chefs and restaurants use on a regular basis.
Author: K. A. Browne
Author: K. A. Browne
Author: Gael Greene
Author: Jim Harrison
Author: Molly O'Neill
Author: Mark Kurlansky
Author: Danny Bowien
Author: Firoozeh Dumas
Author: Tom Nichols
Author: Felicity O'Dell
Author: Patricia Tanumihardja