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Author: Simon Kander Publisher: Courier Corporation ISBN: 0486443493 Category : Cooking Languages : en Pages : 226
Book Description
Back-to-basics book, filled with hundreds of hearty, simple recipes -- everything from griddle cakes, shrimp Creole and mulligatawny soup to cheese fondue, oyster a la poulette, and a variety of ethnic dishes.
Author: Simon Kander Publisher: Courier Corporation ISBN: 0486443493 Category : Cooking Languages : en Pages : 226
Book Description
Back-to-basics book, filled with hundreds of hearty, simple recipes -- everything from griddle cakes, shrimp Creole and mulligatawny soup to cheese fondue, oyster a la poulette, and a variety of ethnic dishes.
Author: Charles Pierce Publisher: ISBN: 9780671693367 Category : Cooking Languages : en Pages : 814
Book Description
Provides samples of the country's rich immigrant culture, with recipes for easy country pate, New England fish chowder, shrimp fried rice, roast duckling with cornbread, shepherd's pie, and more
Author: Settlement House Settlement House Publisher: Applewood Books ISBN: 142909107X Category : Languages : en Pages : 232
Book Description
Published in 1903, this was the original "way to a manis heart," featuring authentic American recipes, European cooking, and Jewish favorites. It was put together by the cooking students at the Milwaukee Settlement House and was an important staple of the American kitchen for more than fifty years.
Author: Kennan Ferguson Publisher: University of Pennsylvania Press ISBN: 0812252268 Category : Political Science Languages : en Pages : 160
Book Description
An original and eclectic view of cookbooks as political acts Cookbooks are not political in conventional ways. They neither proclaim, as do manifestos, nor do they forbid, as do laws. They do not command agreement, as do arguments, and their stipulations often lack specificity — cook "until browned." Yet, as repositories of human taste, cookbooks transmit specific blends of flavor, texture, and nutrition across space and time. Cookbooks both form and reflect who we are. In Cookbook Politics, Kennan Ferguson explores the sensual and political implications of these repositories, demonstrating how they create nations, establish ideologies, shape international relations, and structure communities. Cookbook Politics argues that cookbooks highlight aspects of our lives we rarely recognize as political—taste, production, domesticity, collectivity, and imagination—and considers the ways in which cookbooks have or do politics, from the most overt to the most subtle. Cookbooks turn regional diversity into national unity, as Pellegrino Artusi's Science in the Kitchen and the Art of Eating Well did for Italy in 1891. Politically affiliated organizations compile and sell cookbooks—for example, the early United Nations published The World's Favorite Recipes. From the First Baptist Church of Midland, Tennessee's community cookbook, to Julia Child's Mastering the Art of French Cooking, to the Italian Futurists' proto-fascist guide to food preparation, Ferguson demonstrates how cookbooks mark desires and reveal social commitments: your table becomes a representation of who you are. Authoritative, yet flexible; collective, yet individualized; cooperative, yet personal—cookbooks invite participation, editing, and transformation. Created to convey flavor and taste across generations, communities, and nations, they enact the continuities and changes of social lives. Their functioning in the name of creativity and preparation—with readers happily consuming them in similar ways—makes cookbooks an exemplary model for democratic politics.
Author: Ken Taranto Publisher: Gost Books ISBN: 9781910401644 Category : Languages : en Pages : 112
Book Description
Ken Taranto had been visiting Israel once or twice a year for seven years when he decided to visit the settlement, Ma'ale Adumim, the first he had ever been to. He had seen the signs for it on the highway from Jerusalem to the Dead Sea and could see clusters of apartment buildings on the hilltops. Six months later Taranto and his family moved to Israel and he printed out a map of all the settlements and began to research them. He learned there were six distinct regions of settlements in the West Bank--Shomron, Binyamin, Gush Etzion, East Jerusalem, the Jordan Valley and the Hebron Hills. They were of various densities and ages. There were small settlements with a few hundred residents, some with a few thousand, and others with over ten or twenty thousand people. There were also many unofficial settlements, called outposts, with populations made up of a small number of families. The Settlements is an architectural portrait of the settlements in Israel from a broad sampling of all types, sizes, densities, ages and regions.
Author: Keith Stavely Publisher: Univ of North Carolina Press ISBN: 0807876720 Category : Cooking Languages : en Pages : 408
Book Description
From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New England foods and cookery. Featuring hosts of stories and recipes derived from generations of New Englanders of diverse backgrounds, America's Founding Food chronicles the region's cuisine, from the English settlers' first encounter with Indian corn in the early seventeenth century to the nostalgic marketing of New England dishes in the first half of the twentieth century. Focusing on the traditional foods of the region--including beans, pumpkins, seafood, meats, baked goods, and beverages such as cider and rum--the authors show how New Englanders procured, preserved, and prepared their sustaining dishes. Placing the New England culinary experience in the broader context of British and American history and culture, Stavely and Fitzgerald demonstrate the importance of New England's foods to the formation of American identity, while dispelling some of the myths arising from patriotic sentiment. At once a sharp assessment and a savory recollection, America's Founding Food sets out the rich story of the American dinner table and provides a new way to appreciate American history.
Author: Leah Koenig Publisher: Phaidon Press ISBN: 9780714879338 Category : Cooking Languages : en Pages : 0
Book Description
A rich trove of contemporary global Jewish cuisine, featuring hundreds of stories and recipes for home cooks everywhere The Jewish Cookbook is an inspiring celebration of the diversity and breadth of this venerable culinary tradition. A true fusion cuisine, Jewish food evolves constantly to reflect the changing geographies and ingredients of its cooks. Featuring more than 400 home-cooking recipes for everyday and holiday foods from the Middle East to the Americas, Europe, Asia, and Africa - as well as contemporary interpretations by renowned chefs including Yotam Ottolenghi, Michael Solomonov, and Alex Raij - this definitive compendium of Jewish cuisine introduces readers to recipes and culinary traditions from Jewish communities the world over, and is perfect for anyone looking to add international tastes to their table.
Author: Simon Kander
Author: Simon Kander
Author: Charles Pierce
Author: Settlement House Settlement House
Author: Kennan Ferguson
Author: Fannie Merritt Farmer
Author: Ken Taranto
Author: Keith Stavely
Author: Leah Koenig
Author: Keith W. F. Stavely
Author: