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Author: Judith Jones Publisher: Anchor ISBN: 0307498255 Category : Biography & Autobiography Languages : en Pages : 292
Book Description
A memoir by the legendary cookbook editor who was present at the creation of the American food revolution and played a pivotal role in shaping it • “Engrossing. . . . The Tenth Muse lets you pull up a chair at the table where American gastronomic history took place.”—O, The Oprah Magazine Living in Paris after World War II, Jones broke free of bland American food and reveled in everyday French culinary delights. On returning to the States she published Julia Child's Mastering the Art of French Cooking. The rest is publishing and gastronomic history. A new world now opened up to Jones as she discovered, with her husband Evan, the delights of American food, publishing some of the premier culinary luminaries of the twentieth century: from Julia Child, James Beard, and M.F.K. Fisher to Claudia Roden, Edna Lewis, and Lidia Bastianich. Also included are fifty of Jones's favorite recipes collected over a lifetime of cooking-each with its own story and special tips. “Lovely. . . . A rare glimpse into the roots of the modern culinary world.”—Chicago Tribune
Author: Judith Jones Publisher: Anchor ISBN: 0307498255 Category : Biography & Autobiography Languages : en Pages : 292
Book Description
A memoir by the legendary cookbook editor who was present at the creation of the American food revolution and played a pivotal role in shaping it • “Engrossing. . . . The Tenth Muse lets you pull up a chair at the table where American gastronomic history took place.”—O, The Oprah Magazine Living in Paris after World War II, Jones broke free of bland American food and reveled in everyday French culinary delights. On returning to the States she published Julia Child's Mastering the Art of French Cooking. The rest is publishing and gastronomic history. A new world now opened up to Jones as she discovered, with her husband Evan, the delights of American food, publishing some of the premier culinary luminaries of the twentieth century: from Julia Child, James Beard, and M.F.K. Fisher to Claudia Roden, Edna Lewis, and Lidia Bastianich. Also included are fifty of Jones's favorite recipes collected over a lifetime of cooking-each with its own story and special tips. “Lovely. . . . A rare glimpse into the roots of the modern culinary world.”—Chicago Tribune
Author: Madhur Jaffrey Publisher: Knopf ISBN: 0593535685 Category : Cooking Languages : en Pages : 353
Book Description
A beautiful fiftieth-anniversary edition of the essential Indian cookbook—"the final word on the subject" (The New York Times)—featuring a new introduction by the author and a new foreword by Yotam Ottolenghi An instant classic upon publication, this book teaches home cooks perfect renditions of dishes such as Mulligatawny Soup, Whole Wheat Samosas, and Chicken Biryani, alongside Green Beans with Mustard, Khitcherie Unda (scrambled eggs, Indian style), and Nargisi Kofta (large meatballs stuffed with hard-boiled eggs). The “queen of Indian cooking" (Saveur), Madhur Jaffrey helped introduce generations of American home cooks to the foods of the subcontinent. In An Invitation to Indian Cooking—widely considered one of the best cookbooks of all time and enshrined in the James Beard Foundation’s Cookbook Hall of Fame—Jaffrey gives readers a sweeping survey of the rich culinary traditions of her home. Living in London and homesick, she was prompted to re-create the dishes of her Delhi childhood. Jaffrey taught herself the art of Indian cuisine and, in this groundbreaking book, she shares those lessons with us all. Featuring more than 160 recipes, the book covers everything from appetizers, soups, vegetables, and meats to fish, chutneys, breads, desserts, and more. From recipes for formal occasions to the making of everyday staples such as dals, pickles, and relishes, Jaffrey’s “invitation” has proved irresistible for generations of American home cooks. Beautifully redesigned—and with a new foreword by the author and a new introduction by superfan, Yotam Ottolenghi—and featuring Jaffrey's own illustrations, this anniversary edition celebrates An Invitation to Indian Cooking’s half a century as the go-to text on Indian cooking.
Author: Judith McLoughlin Publisher: Ambassador-Emerald International ISBN: 9781935507802 Category : Cooking Languages : en Pages : 0
Book Description
The Shamrock and Peach is a unique book in many ways. It is a cookbook that explores the best of Ulster-Scots cuisine but is also the tale of an immigrant's journey, following in the footsteps of those Scots-Irish settlers who forged the trails of Appalachia years ago. It is a story of the many cultural overlaps that exist between the North of Ireland and the Deep South, celebrating those cultural expressions through the language of really good food. The first half of the book is set in the green fields of Ireland from where we cross the ocean to the American South to discover some wonderful food experiences that have their roots in the Emerald Isle. Filled with beautiful photographs of both regions, this cookbook will be a fun and interesting resource to browse through and use in your kitchen for years to come.
Author: Judith Finlayson Publisher: ISBN: 9780778806332 Category : Health & Fitness Languages : en Pages : 0
Book Description
Learn how to live a healthy life and leave a legacy of wellness by looking both to the past and to the future. You Are What Your Grandparents Ate takes conventional wisdom about the origins of chronic disease and turns it upside down. Rooted in the work of the late epidemiologist Dr. David Barker, it highlights the exciting research showing that heredity involves much more than the genes your parents passed on to you. Thanks to the relatively new science of epigenetics, we now know that the experiences of previous generations may show up in your health and well-being. Many of the risks for chronic diseases -- including obesity, type 2 diabetes, high blood pressure, heart disease and dementia -- can be traced back to your first 1,000 days of existence, from the moment you were conceived. The roots of these vulnerabilities may extend back even further, to experiences your parents and grandparents had -- and perhaps even beyond. Similarly, what happens to you will affect your children and grandchildren. That's why it's so important to make good dietary choices, get a suitable amount of exercise and be cautious about exposure to toxins. Positive lifestyle changes have been shown to spark epigenetic adjustments that can lead to better health, not only for yourself, your offspring and their children, but also for generations to come. This book makes hard science accessible. It is a call to action for social as well as personal change, delivering the message that by changing our own health, we can also influence the future of the world.
Author: Judith Jones Publisher: Knopf ISBN: 030795787X Category : Cooking Languages : en Pages : 289
Book Description
From the legendary editor of some of the world’s greatest cooks—including Julia Child and James Beard—a passionate and practical book about the joys of cooking for one. Here, in convincing fashion, Judith Jones demonstrates that cooking for yourself presents unparalleled possibilities for both pleasure and experimentation: you can utilize whatever ingredients appeal, using farmers’ markets and specialty shops to enrich your palate and improve your health; you can feel free to fail, since a meal for one doesn’t have to be perfect; and you can use leftovers to innovate—in the course of a week, the remains of beef bourguignon might be reimagined as a ragù, pork tenderloin may become a stir-fry, a cup or two of wild rice produces both a refreshing pilaf and a rich pancake, and red snapper can be reinvented as a summery salad. It’s a fulfilling and immensely economical process, one perfectly suited for our times—although, as Jones points out, cooking for one also means we can occasionally indulge ourselves in a favorite treat. Throughout, Jones is both our instructor and our mentor, suggesting basic recipes—such as tomato sauce, preserved lemons, pesto, and homemade stock—that all cooks should have on hand; teaching us how to improvise using an ingenious strategy of building meals through the week; and supplying us with a lifetime’s worth of tips and shortcuts. From Child’s advice for buying fresh meat to Beard’s challenge to beginning crêpe-makers and Lidia Bastianich’s tips for cooking perfectly sauced pasta, Jones’s book presents a wealth of acquired knowledge from our finest cooks. The Pleasures of Cooking for One is a vibrant, wise celebration of food and enjoying our own company from one of our most treasured cooking experts.
Author: Judith Fertig Publisher: Andrews McMeel Publishing ISBN: 1449424007 Category : Cooking Languages : en Pages : 310
Book Description
The first cookbook dedicated entirely to ooey, gooey ribbons of cinnamon-swirled delights, with fifty recipes and gorgeous full-color photos. Nothing says comfort food like a batch of cinnamon rolls fresh from the oven. Here you’ll find fifty recipes for a variety of sticky buns everyone will love, from traditional favorites such as Orange-Toffee, Pumpkin Streusel, or Coffee-Maple Glazed Cinnamon Rolls to more exotic flavors, such as Moroccan Rose Petal Cinnamon Rolls or Szechuan Pepper Cinnamon Rolls with Fresh Ginger Glaze. Also included are traditional recipes from Sweden, Germany, the Netherlands, France, and other countries. Best of all, the eight dough recipes and the variety of fillings and glazes allow you to mix and match recipe parts and devise your own special creations. There are even whole wheat, vegan, and gluten-free doughs so no one has to miss out on these tempting treats. And don’t be daunted by thinking it takes too much time and effort. Bakers of every skill level are covered with recipes for easy, no-knead, and bread machine doughs. There’s truly something for everyone to love in I Love Cinnamon Rolls!.
Author: Judith Cohen Lady Montefiore Publisher: Good Press ISBN: Category : Cooking Languages : en Pages : 152
Book Description
The Jewish Manual is a cookbook of traditional Jewish cookery by Judith Cohen Montefiore. Montefiore was a British linguist, musician, travel writer, and philanthropist. Excerpt: "Great judgment is required in blending the different spices or other condiments, so that a fine flavour is produced without the undue preponderance of either. It is only in coarse cooking that the flavour of onions, pepper, garlic, nutmeg, and eschalot is permitted to prevail. As a general rule, salt should be used in moderation. Sugar is an improvement in nearly all soups, sauces, and gravies; also with stewed vegetables, but of course must be used with discretion. Ketchups, Soy, Harvey's sauce, &c., are used too indiscrimately by inferior cooks; it is better to leave them to be added at table by those who approve of their flavour."
Author: Judith Anderson Publisher: BBS Publishing Corporation ISBN: 9780883659960 Category : Cooking Languages : en Pages : 528
Book Description
Filled with hundreds of the most popular recipes ever created, this is a cookbook of real food for real people from companies like Kellogg's, Oscar Mayer, Pepperidge Farm, Lipton, and Campbell. Peppered throughout are short histories of foods and major brand-name products, such as the high-protein concoction a doctor created for his elderly patients--peanut butter. 25 line drawings.
Author: Joan Nathan Publisher: Knopf ISBN: Category : Cooking Languages : en Pages : 552
Book Description
Traces three centuries of Jewish-American culinary history, with more than three hundred kosher recipes, a historical overview, and an explanation of dietary laws.
Author: Judith Jones
Author: Judith Jones
Author: Madhur Jaffrey
Author: Judith McLoughlin
Author: Judith Finlayson
Author: Judith Jones
Author: Judith Fertig
Author: Judith Huxley
Author: Judith Cohen Lady Montefiore
Author: Judith Anderson
Author: Joan Nathan