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Author: One Ring Zero Publisher: Black Ballon Pub ISBN: 9781936787005 Category : Cooking Languages : en Pages : 116
Book Description
Presents a collection of recipes from top chefs, set to music by the band One Ring Zero, accompanied by interviews with the contributors and essays from top culinary writers.
Author: One Ring Zero Publisher: Black Ballon Pub ISBN: 9781936787005 Category : Cooking Languages : en Pages : 116
Book Description
Presents a collection of recipes from top chefs, set to music by the band One Ring Zero, accompanied by interviews with the contributors and essays from top culinary writers.
Author: Michael W. Twitty Publisher: HarperCollins ISBN: 0062876570 Category : Cooking Languages : en Pages : 504
Book Description
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 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. 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. 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 He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. 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. Illustrations by Stephen Crotts
Author: Heidi Swanson Publisher: Ten Speed Press ISBN: 1607745496 Category : Cooking Languages : en Pages : 338
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.
Author: Ruth Reichl Publisher: Random House ISBN: 0679605223 Category : Cooking Languages : en Pages : 572
Book Description
NEW YORK TIMES BESTSELLER • The beloved food critic and author of Tender at the Bone explores her path to healing through 136 delectable recipes. “No one writes as warmly and engagingly about the all-important intersection of food, life, love, and loss. This book is a lyrical and deeply intimate journey told through recipes, as only Ruth can do.”—Alice Waters A BEST BOOK OF THE YEAR: Los Angeles Times, NPR, Men’s Journal, BookPage, Booklist, Publishers Weekly In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary: the kitchen. My Kitchen Year follows the change of seasons—and Reichl’s emotions—as she slowly heals through the simple pleasures of cooking. Each dish Reichl prepares for herself—and for her family and friends—represents a life’s passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Part cookbook, part memoir, part paean to the household gods, My Kitchen Yearreveals a refreshingly vulnerable side of the world’s most famous food editor as she shares treasured recipes to be returned to again and again and again.
Author: Kristine Kowalchuk Publisher: University of Toronto Press ISBN: 148751011X Category : Literary Criticism Languages : en Pages : 392
Book Description
Apricot wine and stewed calf’s head, melancholy medicine and "ointment of roses." Welcome to the cookbook Shakespeare would have recognized. Preserving on Paper is a critical edition of three seventeenth-century receipt books–handwritten manuals that included a combination of culinary recipes, medical remedies, and household tips which documented the work of women at home. Kristine Kowalchuk argues that receipt books served as a form of folk writing, where knowledge was shared and passed between generations. These texts played an important role in the history of women’s writing and literacy and contributed greatly to issues of authorship, authority, and book history. Kowalchuk’s revelatory interdisciplinary study offers unique insights into early modern women’s writings and the original sharing economy.
Author: Samantha Clark Publisher: Random House ISBN: 1529921651 Category : Cooking Languages : en Pages : 426
Book Description
Since it was first published in 2001, Moro: The Cookbook has been one of the most talked about, praised and cherished cookbooks of its time. Sam & Sam Clark share a passion for the food of Spain, North Africa and the Eastern Mediterranean and their London restaurant, Moro, was born out of a desire to cook within these wonderful traditions and to explore exotic flavours little known in the UK. Both the recipe book and restaurant have been showered with awards, accolades and endorsements and the Clarks have built up a legion of devoted fans. In their first book, Sam and Sam have distilled the restaurant's most accomplished and delicious recipes, those that have ensured its extraordinary success. Authenticity is key and their food remains true to the origins of the dishes - heady fusions of warm spices and fiery sauces, slow-cooked earthy stews and delicate flavourings. This is a must-have book for every cook's shelves, written and designed with palpable passion and insight.
Author: Elena Rosemond-Hoerr Publisher: Penguin ISBN: 1465443282 Category : Cooking Languages : en Pages : 258
Book Description
The No Time to Cook Book contains over 100 quick and easy recipes you can cook in 20 minutes or less, from DIY sushi and stir-frys to Vietnamese feasts. There's no longer such a thing as having "no time to cook" as DK comes to the rescue with this innovative recipe book. Recipes are broken down into simple visuals, making them as easy to understand as possible. Smart infographics, colorful pie charts, and at-a-glance flow diagrams make every step clear. With over 100 recipes, you'll learn to mix the perfect salsa dips, throw together five-minute fajitas, or make a curry in a hurry.
Author: Tal Ronnen Publisher: Artisan Books ISBN: 1579656781 Category : Cooking Languages : en Pages : 305
Book Description
“A new kind of flavor-first vegan cooking. . . . Stunning.” —Food & Wine “The Best Cookbook Gifts for Vegans” —Vice “Best Food Books of the Year” —USA Today Reinventing plant-based eating is what Tal Ronnen is all about. At his Los Angeles restaurant, Crossroads, the menu is vegan, but there are no soybeans or bland seitan to be found. He and his executive chef, Scot Jones, turn seasonal vegetables, beans, nuts, and grains into sophisticated Mediterranean fare—think warm bowls of tomato-sauced pappardelle, plates of spicy carrot salad, and crunchy flatbreads piled high with roasted vegetables. In Crossroads, an IACP Cookbook Award finalist, Ronnen teaches readers to make his recipes and proves that the flavors we crave are easily replicated in dishes made without animal products. With accessible, unfussy recipes, Crossroads takes plant-based eating firmly out of the realm of hippie health food and into a cuisine that fits perfectly with today’s modern palate. The recipes are photographed in sumptuous detail, and with more than 100 of them for weeknight dinners, snacks and appetizers, special occasion meals, desserts, and more, this book is an indispensable resource for healthy, mindful eaters everywhere.
Author: Anthony Myint Publisher: McSweeneys Books ISBN: 9781936365159 Category : Cooking Languages : en Pages : 223
Book Description
Presents a collection of recipes from the popular restaurant, along with a history of how it was set up, anecdotes about the chefs and staff, and illustrations of the techniques used to prepare certain dishes.
Author: One Ring Zero
Author: One Ring Zero
Author: Allen Hemberger
Author: Michael W. Twitty
Author: Heidi Swanson
Author: Ruth Reichl
Author: Kristine Kowalchuk
Author: Samantha Clark
Author: Elena Rosemond-Hoerr
Author: Tal Ronnen
Author: Anthony Myint