Author: Laura Taxel
Publisher:
ISBN: 9781629220208
Category :
Languages : en
Pages : 0
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Book Description
Cleveland's West Side Market is a matchless culinary and cultural resource, a nationally significant architectural treasure, and part of the city's distinctive urban landscape. In continuous use since it opened in 1912, the market is also among the oldest municipally owned and operated retail food arcades. Cleveland's West Side Market: 100 Years and Still Cooking chronicles the history of this notable landmark and all it offers consumers and culinary aficionados. Readers will discover foods, traditions, and family rituals that were started and nurtured at the Market and enjoy humorous, touching, and sometimes bawdy stories of what it was like to grow up, grow old, and carve out a living at the Market. The volume is rich with many rare, and until now unpublished, vintage and contemporary photographs and images that provide a delightful armchair tour of this magnificent landmark, which is a must-see destination for food lovers, no matter where they live.
Author: George Friedman
Publisher: Anchor
ISBN: 0385522940
Category : Political Science
Languages : en
Pages : 274
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Book Description
“Conventional analysis suffers from a profound failure of imagination. It imagines passing clouds to be permanent and is blind to powerful, long-term shifts taking place in full view of the world.” —George Friedman In his long-awaited and provocative new book, George Friedman turns his eye on the future—offering a lucid, highly readable forecast of the changes we can expect around the world during the twenty-first century. He explains where and why future wars will erupt (and how they will be fought), which nations will gain and lose economic and political power, and how new technologies and cultural trends will alter the way we live in the new century. The Next 100 Years draws on a fascinating exploration of history and geopolitical patterns dating back hundreds of years. Friedman shows that we are now, for the first time in half a millennium, at the dawn of a new era—with changes in store, including: • The U.S.-Jihadist war will conclude—replaced by a second full-blown cold war with Russia. • China will undergo a major extended internal crisis, and Mexico will emerge as an important world power. • A new global war will unfold toward the middle of the century between the United States and an unexpected coalition from Eastern Europe, Eurasia, and the Far East; but armies will be much smaller and wars will be less deadly. • Technology will focus on space—both for major military uses and for a dramatic new energy resource that will have radical environmental implications. • The United States will experience a Golden Age in the second half of the century. Written with the keen insight and thoughtful analysis that has made George Friedman a renowned expert in geopolitics and forecasting, The Next 100 Years presents a fascinating picture of what lies ahead. For continual, updated analysis and supplemental material, go to www.geopoliticalfutures.com.
Author: Cheryl Alters Jamison
Publisher:
ISBN: 9780890135426
Category : Cooking
Languages : en
Pages : 0
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Book Description
Offers penetrating views of the richness of the basketmaking tradition of Southwestern tribes and the current revival of the art and the beauty of the baskets themselves.
Author: Lettie Gay
Publisher: Univ of South Carolina Press
ISBN: 1643361996
Category : Cooking
Languages : en
Pages : 334
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Book Description
A 1930s collection of more than 300 recipes from South Carolina housewives and the African American cooks they employed First published in 1930 as 200 Years of Charleston Cooking, this collection of more than three hundred recipes was gathered by Blanche S. Rhett from housewives and their African American cooks in Charleston, South Carolina. From enduring favorites like she-crab soup and Hopping John to forgotten delicacies like cooter (turtle) stew, the recipes Rhett collected were full of family secrets but often lacked precise measurements. With an eye to precision that characterized home economics in the 1930s, Rhett engaged Lettie Gay, director of the Home Institute at the New York Herald Tribune, to interpret, test, and organize the recipes in this book. Two Hundred Years of Charleston Cooking is replete with southern charm and detailed instructions on preparing the likes of shrimp with hominy, cheese straws, and sweet potato pie not to mention more than one hundred pages of delightful cakes and candies. In a new foreword, Rebecca Sharpless, professor of history and author of Cooking in Other Women's Kitchens: Domestic Workers in the South, 1865-1960, provides historical and social context for understanding this groundbreaking book in the 21st century.
Author: Keith Stavely
Publisher: Univ of North Carolina Press
ISBN: 0807876720
Category : Cooking
Languages : en
Pages : 408
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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: Dan Buettner
Publisher: National Geographic Books
ISBN: 1426220146
Category : Cooking
Languages : en
Pages : 308
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Book Description
Best-selling author Dan Buettner debuts his first cookbook, filled with 100 longevity recipes inspired by the Blue Zones locations around the world, where people live the longest. Building on decades of research, longevity expert Dan Buettner has gathered 100 recipes inspired by the Blue Zones, home to the healthiest and happiest communities in the world. Each dish--for example, Sardinian Herbed Lentil Minestrone; Costa Rican Hearts of Palm Ceviche; Cornmeal Waffles from Loma Linda, California; and Okinawan Sweet Potatoes--uses ingredients and cooking methods proven to increase longevity, wellness, and mental health. Complemented by mouthwatering photography, the recipes also include lifestyle tips (including the best times to eat dinner and proper portion sizes), all gleaned from countries as far away as Japan and as near as Blue Zones project cities in Texas. Innovative, easy to follow, and delicious, these healthy living recipes make the Blue Zones lifestyle even more attainable, thereby improving your health, extending your life, and filling your kitchen with happiness.
Author: Robert W. Surridge
Publisher: CreateSpace
ISBN: 9781491203378
Category : Cooking
Languages : en
Pages : 78
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Book Description
One of the neighborhood grandmothers used to tell my mother: “If Bobby wants to eat chocolate cake for breakfast...let him eat the cake...it has all the things that are good for him...eggs, flour, butter, milk, and chocolate!” Not exactly the advice of today, however the ladies of the Kingston Presbyterian Church must have agreed because over half of the 425 recipes in this cookbook are for desserts. Loaded with historic recipes, this cookbook is guaranteed to return you once again to your grandma's kitchen.To be sure that you get the same results that grandma did you will need to use period ingredients: real butter, cream, and so on, when using these recipes. Otherwise, they will not taste the same and some may not work at all. Old recipes were designed for use with unbleached flour and often will not work with bleached flour because of additives and bleaching agents that cause the flour to act differently. The recipes also may not work properly when you substitute modern ingredients for the use of lard in cooking. Old recipes also used different units of measurement than we do today. Standardized measurements did not appear until 1896. Where teaspoons or tablespoons are mentioned they are the spoons people ate or served with, a cup meant a teacup and a glass or tumbler was a small water glass. Readers are forewarned of other challenges to preparing these recipes. For instance, often the recipes are simply a list of ingredients without instructions. Cooking times and temperatures are a more modern invention and a recipe like the one for Beaf Loaf tells us to “Bake an hour and a quarter” but is silent as to the oven temperature. On the other hand, the recipe for Oyster Pie says to “bake in a quick oven” without mention to how long to bake the pie. Or, for that matter what a “quick oven” means. Other instructions like “cook until done” or “milk to make a batter” may also challenge readers aspiring to cook like their grandmother and/or great grandmother. Quite a challenge, but I am sure your grandmother will be there with you helping you recreate history!
Author: Molly Baz
Publisher: Clarkson Potter
ISBN: 0593138279
Category : Cooking
Languages : en
Pages : 306
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Book Description
NEW YORK TIMES BESTSELLER • A thoroughly modern guide to becoming a better, faster, more creative cook, featuring fun, flavorful recipes anyone can make. ONE OF THE BEST COOKBOOKS OF THE YEAR: NPR, Food52, Taste of Home “Surprising no one, Molly has written a book as smart, stylish, and entertaining as she is.”—Carla Lalli Music, author of Where Cooking Begins If you seek out, celebrate, and obsess over good food but lack the skills and confidence necessary to make it at home, you’ve just won a ticket to a life filled with supreme deliciousness. Cook This Book is a new kind of foundational cookbook from Molly Baz, who’s here to teach you absolutely everything she knows and equip you with the tools to become a better, more efficient cook. Molly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavor with little effort and a side of education, including dishes like Pastrami Roast Chicken with Schmaltzy Onions and Dill, Chorizo and Chickpea Carbonara, and of course, her signature Cae Sal. But this is not your average cookbook. More than a collection of recipes, Cook This Book teaches you the invaluable superpower of improvisation though visually compelling lessons on such topics as the importance of salt and how to balance flavor, giving you all the tools necessary to make food taste great every time. Throughout, you’ll encounter dozens of QR codes, accessed through the camera app on your smartphone, that link to short technique-driven videos hosted by Molly to help illuminate some of the trickier skills. As Molly says, “Cooking is really fun, I swear. You simply need to set yourself up for success to truly enjoy it.” Cook This Book will help you do just that, inspiring a new generation to find joy in the kitchen and take pride in putting a home-cooked meal on the table, all with the unbridled fun and spirit that only Molly could inspire.
Author: Robert Darden
Publisher:
ISBN: 9781930819337
Category : Restaurant management
Languages : en
Pages : 0
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Book Description
An American icon celebrates 50 years because Colonel Sanders and Pete Harman put people first and integrated an urgency for excellence and paid attention to every detail of their restaurant business. These business secrets and practices are written in an easy to read story that is engaging and a delight to anyone interested in growing a business. Colonel Sanders chose Pete Harman to go forward with his "secret recipe" and Pete did, eventually acquiring more than 300 franchises. The story chronicles the early days and the tough times when KFC was owned by corporations that didn't understand the food business. There were lawsuits and hard feelings until spin-off, Tricon Global Restaurant Corporation, emerged with a leader, David Novak. After settling all of the lawsuits between the franchisees and Pepsico, David said to Pete, "Now teach me the restaurant business." Pete did. Today Tricon is regarded as a highly successful international business and KFC maintains a restaurant stronghold on every continent in the world.
Author: Cara Eisenpress
Publisher: Harper Collins
ISBN: 0062092049
Category : Cooking
Languages : en
Pages : 322
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Book Description
“A comprehensive and inspiring must-have guide for quarter-life cooks everywhere.” —Merrill Stubbs, author of The Food52 Cookbook “Cara and Phoebe have figured what takes some of us a tad longer to realize. We can cook anywhere, anytime, with anything on any budget.” —Lynne Rossetto Kasper, host of Public Radio’s The Splendid Table® from American Public Media Cara Eisenpress and Phoebe Lapine, creators of the popular food blog biggirlssmallkitchen.com, share their kitchen prowess and tasty tips with In the Small Kitchen: 100 Recipes from Our Year of Cooking in the Real World. Filled with delicious and resourceful recipes for daily cooking and entertaining on a budget, In the Small Kitchen is required reading for anyone who wants to put an appetizing meal on the table. More than just a guide to quarter-life cooking, this cookbook is also a wonderful ode to the people we cook and eat with, who stick with us through breakups, birthdays, and myriad kitchen disasters.
