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Author: Wendy Wall
Publisher: University of Pennsylvania Press
ISBN: 0812247582
Category : Cooking
Languages : en
Pages : 328
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Book Description
Situated at the vital intersection of physiology, gastronomy, decorum, knowledge-production, and labor, recipes from the past allow us to understand the significant ways that kitchen work was an intellectual and creative enterprise.
Author: Wendy Wall
Publisher: University of Pennsylvania Press
ISBN: 0812247582
Category : Cooking
Languages : en
Pages : 328
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Book Description
Situated at the vital intersection of physiology, gastronomy, decorum, knowledge-production, and labor, recipes from the past allow us to understand the significant ways that kitchen work was an intellectual and creative enterprise.
Author: Lorraine Perretta
Publisher: Bounty Books
ISBN: 9780753732182
Category :
Languages : en
Pages : 144
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Book Description
Eating the right foods can dramatically improve the performance of your brain and help you to think quicker, have a clearer memory and maintain a brighter outlook. This book contains 50 nutritious recipes to boost memory power, reduce stress and beat depression. Identify the key IQ-boosting foods and discover how to fuel your brain and eat your way to success!
Author: Cristina Ferrare
Publisher: Post Hill Press
ISBN: 9781642930573
Category : Cooking
Languages : en
Pages : 0
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Book Description
Heal your body, protect your mind, and enrich your life. NY Times bestselling author, chef, TV personality, and entrepreneur Cristina Ferrare shares delicious and healthy recipes from the meals she makes for her family and friends. With her simple, creative recipes, you can explore everything from the importance of a nutritious breakfast to the surprising ways that the shape of a food can give us clues about the part of our body it will nourish. Take the first step towards ultimate health with Food for Thought and join Ferrare in the kitchen as she teaches you how eating the foods you love can keep you healthy, vital, and strong.
Author: Jane Stimpson
Publisher: Andre Deutsch Limited
ISBN: 9780233050713
Category : Cooking
Languages : en
Pages : 255
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Book Description
Food for Thought has stood in the heart of London’s Convent Garden for nearly 30 years, maintaining a reputation for innovative and delicious vegetarian food within a quirky and friendly, family-run atmosphere. The basic formula has not changed in those three decades, but the role of vegetarianism has. More and more people are turning to vegetarian food for health reasons. Gone are the days of traditional pulses and meat substitutes: vegetarian eating now offers a deliciously healthy way to enjoy food. First published in 1994, New Food For Thought offered over 150 of the most popular recipes served in the restaurant. This edition is fully revised and updated to reflect the slight changes in the restaurant’s menus. Every single chapter includes brand new dishes; the existing recipes have been simplified to require fewer ingredients, and there is a whole new chapter of Food For Thought’s popular specials, offering mouthwatering recipes for occasion dining. From quick stir fries to gourmet meals, sumptuous cakes and desserts to vegan and wheat-free dishes, this book draws on vegetarian cooking from all over the globe using fresh ingredients all readily available from your local supermarket. It proves, yet again, that vegetarian cooking is an appetizing, healthier option for converts and carnivores alike. Includes dual measures.
Author: Anne Byrn
Publisher: Workman Publishing
ISBN: 0761171681
Category : Cooking
Languages : en
Pages : 385
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Book Description
Unbelievably gluten-free pizza! Unbelievably gluten-free fried chicken! Unbelievably gluten-free pasta! Plus breads, dumplings, fritters, pies, cakes, puddings, and more. For the 30 million Americans who have an allergy or sensitivity to gluten—and their families, who want to reclaim the dinner experience of everyone eating the same thing—Anne Byrn creates 125 amazing dishes where the gluten is gone, and never missed. Author also of The Cake Mix Doctor Bakes Gluten-Free, and other cookbooks, Anne Byrn knows how to deliver incredible flavors. She replaces wheat, barley, and rye with gluten-free ingredients and employs creative techniques for achieving flawless textures and consistencies. These are recipes that taste as good—not almost as good—as they should: Tomato Panzanella Salad. Baked French Onion Soup. Spaghetti Carbonara. Grilled Chicken and Pesto Pizza. The Best GF Meat Loaf. Plus dessert: Warm Lemon Pudding Cake, Gluten- Free Red Velvet Cake, Fresh Orange Cupcakes, Old-Fashioned Peach and Blueberry Cobbler, and Gluten-Free Saucepan Brownies. Includes how to convert favorite recipes and tips for eating gluten-free on a budget.
Author: Christina Tosi
Publisher: Clarkson Potter
ISBN: 0770435106
Category : Cooking
Languages : en
Pages : 258
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Book Description
Go off the clock with Christina Tosi of Momofuku Milk Bar as she bakes one-bowl treats, grills with skills, and embraces simple, nostalgic—and often savory—recipes made from supermarket ingredients. For anyone addicted to crack pie®, compost cookies®, and cake truffles, here are their savory counterparts—such as Kimcheezits with Blue Cheese Dip, Burnt Honey–Butter Kale with Sesame Seeds, and Choose Your Own Adventure Chorizo Burgers—along with enough make-at-home sweets to satisfy a cookie-a-day habit. Join Christina and friends as they cook their way through “weaknights,” sleepovers, and late-night snack attacks to make mind-blowingly delicious meals with whatever is in the pantry.
Author: Michael Ruhlman
Publisher: Abrams
ISBN: 1683356535
Category : Cooking
Languages : en
Pages : 566
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Book Description
From the James Beard Award-winning, New York Times-bestselling author. “Through the recipes for 10 classic meals, he covers how to cook almost anything.” —Ina Garten, the Barefoot Contessa From Scratch looks at ten favorite meals, including roast chicken, the perfect omelet, and paella—and then, through 175 recipes, explores myriad alternate pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: try making and adding some homemade sausage. Explore the limits of from-scratch cooking: make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how. There are easy and more complex versions for most dishes, vegetarian options, side dishes, sub-dishes, and strategies for leftovers. Ruhlman reflects on the ways that cooking from scratch brings people together, how it can calm the nerves and focus the mind, and how it nourishes us, body and soul. “Like a master chef clarifying a murky stock into a crystal-clear consommé, Ruhlman detangles the complex web of technique, myth, and folklore that is cooking . . . The lessons are set up in such a way that you can decide exactly how deep a dive you want to take, though with a guide like Ruhlman at your side, that’s most likely a mouth-first leap straight into the deep end.” —J. Kenji López-Alt, New York Times-bestselling-author of The Wok “He’s like a good friend joining you in the kitchen, and this book will certainly become the home cook’s trusted companion.” —Thomas Keller, chef/proprietor, The French Laundry
Author: Aki Kamozawa
Publisher: Clarkson Potter
ISBN: 030771974X
Category : Cooking
Languages : en
Pages : 322
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Book Description
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.
Author: The School of Life
Publisher: School of Life Press
ISBN: 9781912891023
Category : Cooking
Languages : en
Pages : 0
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Book Description
It is a daily undertaking – a morning shot of coffee, an absentminded sandwich at your desk, a hastily assembled dinner with the remnants from the fridge... With its every day ubiquity we can make the mistake of assuming that food is of little importance, or simply fuel to see us through the day. But what is its real impact on our emotional lives, and how can we better nourish ourselves? What we eat and how we eat it has a significant impact on our psychological well-being. In recent times, our society has been eager to recruit food to the project of physical health, but we’ve not always paid so much attention to how cooking and eating can assist us with our emotional health. With over 150 recipes, Thinking & Eating shows how ingredients and dishes can be supporters of certain ideas, emotions and states of mind that best help us confront the challenges of existence. In each recipe we discover of the ways in which food can store, memorialise and transmit the most important ideas of our lives.
Author: Heidi Swanson
Publisher: Ten Speed Press
ISBN: 1607745496
Category : Cooking
Languages : en
Pages : 338
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Book Description
Known for combining natural foods recipes with evocative, artful photography, New York Times bestselling author Heidi Swanson circled the globe to create this mouthwatering assortment of 120 vegetarian dishes. In this deeply personal collection drawn from her well-worn recipe journals, Heidi describes the fragrance of flatbreads hot off a Marrakech griddle, soba noodles and feather-light tempura in Tokyo, and the taste of wild-picked greens from the Puglian coast. Recipes such as Fennel Stew, Carrot & Sake Salad, Watermelon Radish Soup, Brown Butter Tortelli, and Saffron Tagine use healthy, whole foods ingredients and approachable techniques, and photographs taken in Morocco, Japan, Italy, France, and India, as well as back home in Heidi’s kitchen, reveal the places both near and far that inspire her warm, nourishing cooking.
