The Accidental Foodie PDF Download

Author: Neale Whitaker
Publisher: Allen & Unwin
ISBN: 1740455959
Category : Cookery
Languages : en
Pages : 241

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Book Description
Features profiles of 23 of Neale Whitaker's food heroes from Britain and Australia - chefs, cooks, food writers and restaurateurs, based on personal interviews, with each subject providing four recipes that they feel are representative of their own style and food interests, or simply a personal favourite.

Author: Alyssa Shelasky
Publisher: Crown
ISBN: 0307952150
Category : Biography & Autobiography
Languages : en
Pages : 274

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Book Description
“Hot sex, looking good, scoring journalistic triumphs . . . nothing made Alyssa love herself enough until she learned to cook. There's a racy plot and a surprising moral in this intimate and delicious book.” --Gael Greene, creator of Insatiable-Critic.com and author of Insatiable: Tales from a Life of Delicious Excess Apron Anxiety is the hilarious and heartfelt memoir of quintessential city girl Alyssa Shelasky and her crazy, complicated love affair with...the kitchen. Three months into a relationship with her TV-chef crush, celebrity journalist Alyssa Shelasky left her highly social life in New York City to live with him in D.C. But what followed was no fairy tale: Chef hours are tough on a relationship. Surrounded by foodies yet unable to make a cup of tea, she was displaced and discouraged. Motivated at first by self-preservation rather than culinary passion, Shelasky embarked on a journey to master the kitchen, and she created the blog Apron Anxiety (ApronAnxiety.com) to share her stories. This is a memoir (with recipes) about learning to cook, the ups and downs of love, and entering the world of food full throttle. Readers will delight in her infectious voice as she dishes on everything from the sexy chef scene to the unexpected inner calm of tying on an apron.

Author: Raymond Sokolov
Publisher: Vintage
ISBN: 0307962474
Category : Biography & Autobiography
Languages : en
Pages : 257

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Book Description
Four decades of memories from a gastronome who witnessed the food revolution from the (well-provisioned) trenches—a delicious tour through contemporary food history. When Raymond Sokolov became food editor of The New York Times in 1971, he began a long, memorable career as restaurant critic, food historian, and author. Here he traces the food scene he reported on in America and abroad, from his pathbreaking dispatches on nouvelle cuisine chefs like Paul Bocuse and Michel Guérard in France to the rise of contemporary American food stars like Thomas Keller and Grant Achatz, and the fruitful collision of science and cooking in the kitchens of El Bulli in Spain, the Fat Duck outside London, and Copenhagen’s gnarly Noma. Sokolov invites readers to join him as a privileged observer of the most transformative period in the history of cuisine with this personal narrative of the sensual education of an accidental gourmet. We dine out with him at temples of haute cuisine like New York’s Lutèce but also at a pioneering outpost of Sichuan food in a gas station in New Jersey, at a raunchy Texas chili cookoff, and at a backwoods barbecue shack in Alabama, as well as at three-star restaurants from Paris to Las Vegas. Steal the Menu is, above all, an entertaining and engaging account of a tumultuous period of globalizing food ideas and frontier-crossing ingredients that produced the unprecedentedly rich and diverse way of eating we enjoy today.

Author: Felicity Cloake
Publisher: HarperCollins
ISBN: 0008304947
Category : Cooking
Languages : en
Pages : 181

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Book Description
‘Joyful, life-affirming, greedy. I loved it’ – DIANA HENRY ‘Whether you are an avid cyclist, a Francophile, a greedy gut, or simply an appreciator of impeccable writing – this book will get you hooked’ – YOTAM OTTOLENGHI

Author: Amanda Foody
Publisher: Simon and Schuster
ISBN: 153447756X
Category : Juvenile Fiction
Languages : en
Pages : 304

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Book Description
Eleven-year-old Barclay Thorne yearns for the quiet life of a mushroom farmer, but after unwittingly bonding with a beast in the forbidden Woods, he must seek Lore Keepers to break the bond and return home.

Author: Ree Drummond
Publisher: Harper Collins
ISBN: 0062206222
Category : Cooking
Languages : en
Pages : 1022

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Book Description
The enhanced e-book edition of The Pioneer Woman Cooks: Food from My Frontier gives you behind-the-scenes access to Ree at home on her ranch. In it you'll find videos of Ree cooking a bunch of her favorite recipes, six recipes not found in the book, and Ree's list of her favorite movies and songs to cook to. I'm Pioneer Woman. And I love to cook. Once upon a time, I fell in love with a cowboy. A strapping, rugged, chaps-wearing cowboy. Then I married him, moved to his ranch, had his babies . . . and wound up loving it. Except the manure. Living in the country for more than fifteen years has taught me a handful of eternal truths: every new day is a blessing, every drop of rain is a gift . . . and nothing tastes more delicious than food you cook yourself. The Pioneer Woman Cooks: Food from My Frontier is a mouthwatering collection of the simple-but-scrumptious recipes that rotate through my kitchen on a regular basis, including Cowgirl Quiche, Sloppy Joes, Italian Meatball Soup, White Chicken Enchiladas, and a spicy Carnitas Pizza that'll win you over for life. There are also some elegant offerings for more special occasions at your house: Osso Buco, Honey-Plum-Soy Chicken, and Rib-Eye Steak with an irresistible Onion-Blue Cheese Sauce. And the decadent assortment of desserts, including Blackberry Chip Ice Cream, Apple Dumplings, and Coffee Cream Cake, will make your heart go pitter-pat in the most wonderful way. In addition to detailed step-by-step photographs, all the recipes in this book have one other important quality in common: They're guaranteed to make your kids, sweetheart, dinner guests, in-laws, friends, cousins, or resident cowboys smile, sigh, and beg for seconds. (And hug you and kiss you and be devoted to you for life.) I hope you enjoy, devour, and love this book. I sure did love making it for you.

Author: Matt Siegel
Publisher: HarperCollins
ISBN: 0062973223
Category : Cooking
Languages : en
Pages : 316

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Book Description
An irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and love Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English? “As a species, we’re hardwired to obsess over food,” Matt Siegel explains as he sets out “to uncover the hidden side of everything we put in our mouths.” Siegel also probes subjects ranging from the myths—and realities—of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales. He even makes a well-argued case for how ice cream helped defeat the Nazis. The Secret History of Food is a rich and satisfying exploration of the historical, cultural, scientific, sexual, and, yes, culinary subcultures of this most essential realm. Siegel is an armchair Anthony Bourdain, armed not with a chef’s knife but with knowledge derived from medieval food-related manuscripts, ancient Chinese scrolls, and obscure culinary journals. Funny and fascinating, The Secret History of Food is essential reading for all foodies.

Author: Gigi Pandian
Publisher: Gargoyle Girl Productions
ISBN: 1938213130
Category : Fiction
Languages : en
Pages : 340

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Book Description
"Filled with magic, intrigue, and humor, this series is sure to delight fans of cozy mysteries and urban fantasy."―Book Riot A chance for a new beginning in Portland, Oregon. A stowaway from Paris. Can alchemist Zoe Faust solve the mystery of an ancient book in time to save her new friend? Unpacking her belongings in her new fixer-upper house, alchemist Zoe Faust can't help but notice she's picked up a stowaway. Dorian Robert-Houdin is a living, breathing gargoyle―not to mention a master of French cuisine―and he needs Zoe's expertise to unlock the secrets of a centuries-old text. Zoe, who's trying to put her old life behind her, isn't so sure she wants to reopen her alchemical past...until a crime committed on her front porch leaves her no choice. Don't miss the first novel in the award-winning series from USA Today bestselling author Gigi Pandian! Includes recipes! Praise Winner of the Left Coast Crime Lefty Award. "Zoe and Dorian are my new favorite amateur-sleuth duo!" ―New York Times bestselling author Victoria Laurie "A whimsical and charming supernatural mystery."―Mystery Scene "Mysterious, captivating, and infused with the rich history of the Northwest...fantastic." ―Portland Book Review "This reviewer is eagerly anticipating more from this series, and a return of a cast more fun than an episode of Portlandia."―RT Book Reviews "Pandian...launches a supernatural cozy series that hits high marks for a modern twist on an ancient practice. Amusing supporting characters and historical details solidify this engaging mystery." ―Library Journal "[A] lighthearted supernatural mystery...Pandian sets this series apart from other fluffy paranormal mysteries with Zoe's cute nonhuman sidekick and some mouthwatering vegan recipes." ―Publishers Weekly "Readers won't want to put this book down." ―Vegetarian Journal "[A]n eccentric and charming cast of characters readers are going to want to spend more time with." ―RT Book Reviews Online "A magical, whimsical cozy that will delight readers who enjoy Juliet Blackwell and Heather Weber mysteries!"―Agatha Award-winning author Avery Aames (aka Daryl Wood Gerber) "Gigi Pandian's pen never disappoints." ―New York Times bestselling author Juliet Blackwell

Author: Marisa McClellan
Publisher: Running PressBook Pub
ISBN: 0762441437
Category : Cooking
Languages : en
Pages : 242

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Book Description
A comprehensive guide to home preserving and canning in small batches provides seasonally arranged recipes for 100 jellies, spreads, salsas and more while explaining the benefits of minimizing dependence on processed, store-bought preserves.

Author: David Page
Publisher: Mango Media Inc.
ISBN: 1642505870
Category : Antiques & Collectibles
Languages : en
Pages : 214

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Book Description
Whet Your Appetites for A Fascinating History of American Food "Terrific food journalism. Page uncovers the untold backstories of American food. A great read." —George Stephanopoulos, Good Morning America, This Week and ABC News’ Chief Anchor #1 New Release in History Humor David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Now from the two-time Emmy winner David Page comes the book Food Americana, an entertaining mix of food culture, pop culture, nostalgia, and everything new on the American plate. The remarkable history of American food. What is American cuisine? What national menu do we share? What dishes have we chosen, how did they become “American,” and how are they likely to evolve from here? David Page answers all these questions and more. Food Americana is engaging, insightful, and often humorous. The inside story of how Americans have formed a national cuisine from a world of flavors. Sushi, pizza, tacos, bagels, barbecue, dim sum―even fried chicken, burgers, ice cream, and many more―were born elsewhere and transformed into a unique American cuisine. Food Americana is a riveting ride into every aspect of what we eat and why. From a lobster boat off the coast of Maine to the Memphis in May barbecue competition. From the century-old Russ & Daughters lox and bagels shop in lower Manhattan to the Buffalo Chicken Wing Festival. From a thousand-dollar Chinese meal in San Francisco to birria tacos from a food truck in South Philly. Meet incredibly engaging characters and legends including: • The owner of a great sushi bar in an Oklahoma gas station • The New Englander introducing Utah to lobster rolls • Alice Waters • Daniel Boulud • Jerry Greenfield of Ben & Jerry’s • Mel Brooks If you enjoyed captivating food history books like A History of the World in 6 Glasses, On Food and Cooking, or the classic Salt by Mark Kurlansky, you’ll love Food Americana.