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Cooked: A Natural History of Transformation
by Michael Pollan

Language

English

Pages

4

Publication Date

April 23, 2013

Product Description
Customer Reviews
<b>Michael Pollan, the bestselling author of <i>The Omnivore's Dilemma</i>, <i>Food Rules, </i>and <i>How to Change Your Mind</i>, explores the previously uncharted territory of his own kitchen in <i>Cooked</i>. <br /><br /><i>Cooked</i> is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, <i>Cooked</i> teases out the links between science, culture and the flavors we love.</b><br /><br />In <i>Cooked, </i>Pollan discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.<br /><br /> Each section of <i>Cooked </i>tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us.<br /><br /> The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, <i>Cooked</i> argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.
American Cookie: The Snaps, Drops, Jumbles, Tea Cakes, Bars & Bro...
by Anne Byrn

Language

English

Pages

323

Publication Date

August 21, 2018

Product Description
Customer Reviews
<b>From the beloved author of the bestselling Cake Mix Doctor series and <i>American Cake</i> comes a delicious tour of America’s favorite treats, cookies, and candies. </b><br /><b> </b><br /><b>IACP AWARD FINALIST</b><br /><br />Each of America’s little bites—cookies, candies, wafers, brittles—tells a big story, and each speaks volumes about what was going on in America when the recipes were created. In <i>American Cookie</i>, the <i>New York Times</i> bestselling author and Cake Mix Doctor Anne Byrn takes us on a journey through America’s baking history. And just like she did in <i>American Cake,</i> she provides an incredibly detailed historical background alongside each recipe. Because the little bites we love are more than just baked goods—they’re representations of different times in our history.<br /><br />Early colonists brought sugar cookies, Italian fig cookies, African benne wafers, and German gingerbread cookies. Each of the 100 recipes, from Katharine Hepburn Brownies and Democratic Tea Cakes to saltwater taffy and peanut brittle, comes with a lesson that’s both informative and enchanting.
The Cooking Gene: A Journey Through African American Culinary His...
by Michael W. Twitty

Language

English

Pages

477

Publication Date

August 01, 2017

Product Description
Customer Reviews
<p><strong>2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018</strong></p><p>A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom.</p><p>Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. </p><p>From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. </p><p>As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.</p><p>Illustrations by Stephen Crotts</p>
Salt: A World History
by Mark Kurlansky

Language

English

Pages

494

Publication Date

January 28, 2003

Product Description
Customer Reviews
<p><b>An unlikely world history from the bestselling author of <i>Cod </i> and <i>The Basque History of the World<br /><br /></i></b>In his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions.  Populated by colorful characters and filled with an unending series of fascinating details, <b><i>Salt</i> </b>is a supremely entertaining, multi-layered masterpiece.</p>
Sweetness and Light: The Mysterious History of the Honeybee
by Hattie Ellis

Language

English

Pages

258

Publication Date

April 19, 2010

Product Description
Customer Reviews
Did you know that Abraham Lincoln and Muhammad Ali both consumed bee pollen to boost energy, or that beekeepers in nineteenth-century Europe viewed their bees as part of the family? Or that after man, the honeybee, Apis mellifera, is the most studied creature on the planet? And that throughout history, honey has been highly valued by the ancient Egyptians (the first known beekeepers), the Greeks, and European monarchs, as well as Winnie the Pooh? <br /><br />In <i>Sweetness and Light</i>, Hattie Ellis leads us into the hive, revealing the fascinating story of bees and honey from the Stone Age to the present, from Nepalese honey hunters to urban hives on the rooftops of New York City. Uncovering the secrets of the honeybee one by one, Ellis shows how this small insect, with a collective significance so much greater than its individual size, can carry us through past and present to tell us more about ourselves than any other living creature.
Milk Street: The New Rules: Recipes That Will Change the Way You ...
by Christopher Kimball

Language

English

Pages

336

Publication Date

October 15, 2019

Product Description
Customer Reviews
<b>Become the best cook you know with this playbook of new flavors, new recipes, and new techniques: Milk Street's <i>New Rules</i>, with 200 </b><b>game-changing recipes driven by simple but transformative insights into cooking. </b><br />This revelatory new book from James Beard Award-winning author Christopher Kimball defines 75 new rules of cooking that will dramatically simplify your time in the kitchen and improve your results. These powerful principles appear in more than 200 recipes that teach you how to make your food more delicious and interesting, like:<ul><li><b>Charred Broccoli with Japanese-Style Toasted Sesame Sauce</b> (Rule No. 9: Beat Bitterness by Charring)</li><li><b>Lentils with Swiss Chard and Pomegranate Molasses</b> (Rule No. 18: Don't Let Neutral Ingredients Stand Alone)</li><li><b>Bucatini Pasta with Cherry Tomatoes and Fresh Sage</b> (Rule No. 23: Get Bigger Flavor from Supermarket Tomatoes)</li><li><b>Soft-Cooked Eggs with Coconut, Tomatoes, and Spinach</b> (Rule No. 39: Steam, Don't Boil, Your Eggs)</li><li><b>Pan-Seared Salmon with Red Chili-Walnut Sauce</b> (Rule No. 44: Stick with Single-Sided Searing)</li><li><b>Curry-Coconut Pot Roast</b> (Rule No. 67: Use Less Liquid for More Flavor)</li></ul>You'll also learn how to:<ul><li><b>Tenderize tough greens quickly</b></li><li><b>Create creamy textures without using dairy</b></li><li><b>Incorporate yogurt into baked goods</b></li><li><b>Trade time-consuming marinades for quick, bright finishing sauces</b>, and more</li></ul>The New Rules are simpler techniques, fresher flavors, and trustworthy recipes that just <i>work</i>--a book full of lessons that will make you a better cook.
My Life in France
by , Alex Prud'homme

Language

English

Pages

336

Publication Date

April 04, 2006

Product Description
Customer Reviews
The bestselling story of Julia’s years in France—and the basis for <i>Julie & Julia</i>, starring Meryl Streep and Amy Adams—in her own words.<br /> Although she would later singlehandedly create a new approach to American cuisine with her cookbook <i>Mastering the Art of French Cooking</i> and her television show <i>The French Chef</i>, Julia Child was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia’s unforgettable story—struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took the Childs across the globe—unfolds with the spirit so key to Julia’s success as a chef and a writer, brilliantly capturing one of America’s most endearing personalities.
Jubilee: Recipes from Two Centuries of African American Cooking: ...
by Toni Tipton-Martin

Language

English

Pages

320

Publication Date

November 05, 2019

Product Description
Customer Reviews
<b>“A celebration of African American cuisine right now, in all of its abundance and variety.”—Tejal Rao,<i> The New York Times</i></b><br /> <b> </b><br /><b>NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY <i>The New York Times Book Review </i>• <i>The New Yorker • </i>NPR • <i>Chicago Tribune</i> • <i>The Atlantic </i>• <i>BuzzFeed </i>• <i>Food52</i><br /></b><br /> Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? <br />  <br /> In <i>Jubilee, </i>Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs
 to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as <b>Sweet Potato Biscuits</b>, <b>Seafood Gumbo</b>, <b>Buttermilk Fried Chicken</b>, and <b>Pecan Pie with Bourbon</b> to lesser-known but even more decadent dishes like <b>Bourbon & Apple Hot Toddies</b>, <b>Spoon Bread</b>, and <b>Baked Ham Glazed with Champagne</b>, <i>Jubilee </i>presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration.<br /><br /><b>Praise for <i>Jubilee</i></b><br /><br />“There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives—everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin’s <i>Jubilee.</i>”<b>—Sam Sifton,</b> <b><i>The New York Times</i></b><br /><br />“Despite their deep roots, the recipes—even the oldest ones—feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.”<b>—<i>The New Yorker</i><br /><br /></b>“<i>Jubilee</i> is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.”<b>—<i>Kitchn</i><br /></b><br />“Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.”<b>—<i>Taste</i> <br /></b>
A History of the World in 6 Glasses
by Tom Standage

Language

English

Pages

337

Publication Date

May 26, 2009

Product Description
Customer Reviews
<b><i>New York Times </i>Bestseller</b><br /><b><br /></b><b>From beer to Coca-Cola, the six drinks that have helped shape human history. </b><br /><br /><br />Written with authority and charm by journalist Tom Standage, <i>A History of the World in 6 Glasses</i> tells the story of humanity from the Stone Age to the 21st century through the lens of six beverages that have had a surprisingly pervasive influence on the course of human events: beer, wine, spirits, coffee, tea, and cola. <br /><br />First made in the Fertile Crescent, beer became so important to Mesopotamia and Egypt that by 3000 B.C.E. it was being used as currency. The main export of Ancient Greece's vast seaborne trade, wine helped spread its culture abroad. Spirits such as brandy and rum fueled the Age of Exploration, fortifying men on long voyages and oiling the pernicious slave trade. Originating in the Arab world, coffee stoked revolutionary thought in Europe during the Age of Reason, when coffeehouses became centers of intellectual exchange. Hundreds of years after the Chinese began drinking tea, it had far-reaching effects on British foreign policy. Carbonated drinks, invented in 18th-century Europe and popularized in the 20th-century, are now a leading symbol of globalization, particularly Coca-Cola.<br /><br />"Incisive, illuminating, and swift," (<i>New York Times</i>), <i>A History of the World in 6 Glasses</i> shows the intricate interplay of different civilizations in a fascinating new light. For Standage, each drink is a kind of technology, a catalyst for advancing culture. You may never look at your favorite drink the same way again.
Oyster: A Gastronomic History (with Recipes)
by Drew Smith

Language

English

Pages

256

Publication Date

October 06, 2015

Product Description
Customer Reviews
<b>“Rich in history, lore, recipes, fascinating images—in short, a delicious book from start to finish” (Sandy Ingber, Grand Central Oyster Bar).</b><br />  <br /> Tracing the oyster’s role in cooking, art, literature, and politics from the dawn of time to present day, this unique book reveals how oysters have sustained communities financially and ecologically, and have loomed surprisingly large in legend and history. Using the oyster as the central theme, Smith has organized the book around time periods and geographical locations, looking at the oyster’s influence through colorful anecdotes, eye-opening scientific facts, and a wide array of visuals.<br />  <br /> The book also includes fifty recipes—traditional country dishes and contemporary examples from some of the best restaurants in the world. Renowned French chef Raymond Blanc calls <i>Oyster</i> “a brilliant crusade for the oyster that shows how food has shaped our history, art, literature, lawmaking, culture, and of course, love-making and cuisine.”

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