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Author: Ian Kelly
Publisher: Bloomsbury Publishing USA
ISBN: 0802719325
Category : Cooking
Languages : en
Pages : 306
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Book Description
A unique feast of biography and Regency cookbook, Cooking for Kings takes readers on a chef's tour of the palaces of Europe in the ultimate age of culinary indulgence. Drawing on the legendary cook's rich memoirs, Ian Kelly traces Antonin Carême's meteoric rise from Paris orphan to international celebrity and provides a dramatic below-stairs perspective on one of the most momentous, and sensuous, periods in European history-First Empire Paris, Georgian England, and the Russia of War and Peace. Carême had an unfailing ability to cook for the right people in the right place at the right time. He knew the favorite dishes of King George IV, the Rothschilds and the Romanovs; he knew Napoleon's fast-food requirements, and why Empress Josephine suffered halitosis. Carême's recipes still grace the tables of restaurants the world over. Now classics of French cuisine, created for, and named after, the kings and queens for whom he worked, they are featured throughout this captivating biography. In the phrase first coined by Carême, "You can try them yourself."
Author: Ian Kelly
Publisher: Bloomsbury Publishing USA
ISBN: 0802719325
Category : Cooking
Languages : en
Pages : 306
Get Book
Book Description
A unique feast of biography and Regency cookbook, Cooking for Kings takes readers on a chef's tour of the palaces of Europe in the ultimate age of culinary indulgence. Drawing on the legendary cook's rich memoirs, Ian Kelly traces Antonin Carême's meteoric rise from Paris orphan to international celebrity and provides a dramatic below-stairs perspective on one of the most momentous, and sensuous, periods in European history-First Empire Paris, Georgian England, and the Russia of War and Peace. Carême had an unfailing ability to cook for the right people in the right place at the right time. He knew the favorite dishes of King George IV, the Rothschilds and the Romanovs; he knew Napoleon's fast-food requirements, and why Empress Josephine suffered halitosis. Carême's recipes still grace the tables of restaurants the world over. Now classics of French cuisine, created for, and named after, the kings and queens for whom he worked, they are featured throughout this captivating biography. In the phrase first coined by Carême, "You can try them yourself."
Author: Ruby Lasker
Publisher: Gita Publishing
ISBN: 9780692503829
Category :
Languages : en
Pages :
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Book Description
BS"DRenee Chernin writes about cooking and life on her popular website, TheKosherChannel.com, and publishes cookbooks for the Jewish holidays. Her "Cooking for the King" series is designed for women of all ages and backgrounds. In addition to amazing recipes with helpful and healthful tips, there are stories of Jewish history, dignified heroines, and glimpses of Renee's rich Sephardic heritage flavored with a splash of Southern elegance--in humor, warmth and good taste.Chanukah is the perfect time to serve fun and festive meals. From Restaurant Style Mozzarella Cheese Sticks, to Bubbly Beer Bread, to Fish Cakes with Comeback Sauce, "Cooking for the King" offers prepare ahead directions so that you can cut down on last minute cooking and enjoy friends and family. Renee's goal is to bring her readers recipes that are simple and adaptable with ingredients that are easy to find, and are, of course-delicious! This will be your annual go-to book with eight different latke recipes, a dozen fish and dairy entrées and delicious desserts like Portuguese Orange Olive Oil Cake and Churros with Chocolate Sauce. To balance out heavier but traditional holiday foods, there are ideas for dinner salads, hearty soups and lighten up options.Based on the success of "Cooking for the King," the Rosh Hashanah Edition, you are sure to enjoy every aspect of this beautifully designed Chanukah Edition.Approbations:"In her home is found the crossroads of, elegance, hospitality, and sanctity. This book is not the result of her work, but rather of her being. Now the public has the opportunity to benefit from what is clearly an expression of her soul." Rabbi Ilan D. Feldman, Congregation Beth Jacob, Atlanta"Her recipes have been tried and tested and her Torah insights have the capacity to transform food preparation from a mundane activity to the service of heart and soul." Rebbetzin Feige Twerski, Congregation Beth Yehudah, Milwaukee"Renee Chernin's cooking demos are spiritual as well as culinary experiences. Her recipes are interesting to read, easy to follow, and delicious to eat." Sara Yoheved Rigler, Author and international lecturer
Author: Julia Donaldson
Publisher: Macmillan Children's Books
ISBN: 9781509894277
Category :
Languages : en
Pages : 32
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Book Description
A deliciously funny cooking adventure from the stellar picture-book partnership of Julia Donaldson and David Roberts, with a brilliant reading of the story by Alexander Armstrong. There once was a very hungry king Who needed a cook like anything . . . . . . but the king is very fussy; he tries all the cooks in the kingdom, but no one is good enough. Then he spots Wobbly Bob. Maybe Bob can whip up his favourite dinner? But how will Bob be able to cook for the king when he's scared of . . . well, everything?! Discover how the hungry king helps Wobbly Bob face his fears on a cooking adventure across the land and sea. The Cook and the King is a brilliantly funny story from the award-winning picture book duo Julia Donaldson and David Roberts, creators of Tyrannosaurus Drip. With fun rhyming verse and richly detailed illustrations, this is sure to become a firm favourite with children and adults alike. This picture book and CD edition features a fantastic reading of the story by Alexander Armstrong. Enjoy more stories from Julia Donaldson and David Roberts: The Troll, Tyrannosaurus Drip, Jack and the Flumflum Tree and The Flying Bath.
Author: Peter Brears
Publisher: Souvenir Press
ISBN: 0285640232
Category : Social Science
Languages : en
Pages : 221
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Book Description
The massive kitchens at Hampton Court were built to supply the entire household of Henry VIII. They were the first professional kitchens organised on such a scale. Brears provides a practical guide to their running, dispelling many of the misconceptions about the cooking and eating of meals in Tudor England. Including authentic recipes from the period, adapted for modern kitchens, such as Chicken Farced and Smothered Rabbit and White Leach (a form of cool jelly), All the King's Cooks is fully illustrated with colour photographs recreating the life of the kitchens. With the author's own detailed drawings, no other book gets so close to the sights, sounds and smells of the Tudor kitchen.
Author: Ian Kelly
Publisher:
ISBN: 9781437973150
Category :
Languages : en
Pages : 302
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Book Description
Takes readers on a culinary tour of the palaces of Britain and Europe in the age of gastronomic indulgence, when, for the first time, chefs became celebrities and the modern restaurant was born. Provides a dramatic perspective on a sensuous period in European history -- First Empire Paris, Georgian England, and the Russia of ¿War and Peace¿ -- when emperors, kings, and princes wielded Careme¿s gastronomy as a diplomatic tool. But Careme¿s reputation rested on the idea of marrying food and glamour in his books -- which transported readers to the tables of the famous households for whom he cooked -- he was the first chef to become rich and famous by publishing cookbooks. Careme¿s recipes are featured here. Color illustrations.
Author: Joan Nathan
Publisher: Knopf
ISBN: 0385351143
Category : Cooking
Languages : en
Pages : 417
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Book Description
A definitive compendium of Jewish recipes from around the globe and across the ages, from the James Beard Award-winning, much-loved cookbook author and “the queen of American Jewish cooking” (Houston Chronicle) Driven by a passion for discovery, the biblical King Solomon is said to have sent emissaries on land and sea to all corners of the ancient world, initiating a mass cross-pollination of culinary cultures that continues to bear fruit today. With Solomon’s appetites and explorations in mind, in these pages Joan Nathan gathers together more than 170 recipes, from Israel to Italy to India and beyond. Here are classics like Yemenite Chicken Soup with Dill, Cilantro, and Parsley; Slow-Cooked Brisket with Red Wine, Vinegar, and Mustard; and Apple Kuchen as well as contemporary riffs on traditional dishes such as Smoky Shakshuka with Tomatoes, Peppers, and Eggplant; Double-Lemon Roast Chicken; and Roman Ricotta Cheese Crostata. Here, too, are an array of dishes from the world over, from Socca (Chickpea Pancakes with Fennel, Onion, and Rosemary) and Sri Lankan Breakfast Buns with Onion Confit to Spanakit (Georgian Spinach Salad with Walnuts and Cilantro) and Keftes Garaz (Syrian Meatballs with Cherries and Tamarind). Gorgeously illustrated and filled with fascinating historical details, personal histories, and delectable recipes, King Solomon’s Table showcases the dazzling diversity of a culinary tradition more than three thousand years old.
Author: Theresa Carle-Sanders
Publisher: Ten Speed Press
ISBN: 198486002X
Category : Cooking
Languages : en
Pages : 257
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Book Description
Explore 80 classic and modern recipes inspired by Stephen King’s Maine, featuring dishes from the books set in Castle Rock, Derry, and other fictional towns—with a foreword from the legendary author himself. Castle Rock Kitchen is an immersive culinary experience from the mouthwatering to the macabre, with gorgeous, moody photographs to transport Stephen King fans to kitchen tables, diners, and picnic blankets across Maine. Recipes ranging from drinks to dessert (and every course in-between) are inspired by meals and gatherings from the more than forty novels and stories set in King’s Castle Rock multiverse—a darker, more gothic version of the Maine most are familiar with. The eighty professionally developed dishes use plenty of local, down-home ingredients such as fresh seafood, potatoes, wild blueberries, and maple syrup, plus some delicacies from away—here are just a few: • Breakfast: Pancakes with the Toziers (It), Dog Days French Toast (Cujo) • Dinner: One-Handed Frittata (Under the Dome), Killer Mac and Cheese (“Gramma”) • Supper: Blue Plate Special (11/22/63), Whopper Spareribs (The Tommyknockers) • Fish and Seafood: Crab Canapés (Pet Sematary), Moose-Lickit Fish & Chips (The Colorado Kid) • Vegetarian: Wild Mushroom Hand Pies (Bag of Bones), Holy Frijole Enchiladas (Elevation) • Baking and Sweets: Hermits for the Road (The Long Walk), Blueberry Cheesecake Pie (“The Body”) • Drinks and Cocktails: Homemade Root Beer (Carrie), Deadly Moonquake (“Drunken Fireworks”) With a foreword written by Stephen King and story excerpts that connect the recipes to the books that inspired them, Castle Rock Kitchen delivers frightfully good food and drink.
Author: Chelsea Monroe-Cassel
Publisher: Bantam
ISBN: 0345535545
Category : Cooking
Languages : en
Pages : 240
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Book Description
Ever wonder what it’s like to attend a feast at Winterfell? Wish you could split a lemon cake with Sansa Stark, scarf down a pork pie with the Night’s Watch, or indulge in honeyfingers with Daenerys Targaryen? George R. R. Martin’s bestselling saga A Song of Ice and Fire and the runaway hit HBO series Game of Thrones are renowned for bringing Westeros’s sights and sounds to vivid life. But one important ingredient has always been missing: the mouthwatering dishes that form the backdrop of this extraordinary world. Now, fresh out of the series that redefined fantasy, comes the cookbook that may just redefine dinner . . . and lunch, and breakfast. A passion project from superfans and amateur chefs Chelsea Monroe-Cassel and Sariann Lehrer—and endorsed by George R. R. Martin himself—A Feast of Ice and Fire lovingly replicates a stunning range of cuisines from across the Seven Kingdoms and beyond. From the sumptuous delicacies enjoyed in the halls of power at King’s Landing, to the warm and smoky comfort foods of the frozen North, to the rich, exotic fare of the mysterious lands east of Westeros, there’s a flavor for every palate, and a treat for every chef. These easy-to-follow recipes have been refined for modern cooking techniques, but adventurous eaters can also attempt the authentic medieval meals that inspired them. The authors have also suggested substitutions for some of the more fantastical ingredients, so you won’t have to stock your kitchen with camel, live doves, or dragon eggs to create meals fit for a king (or a khaleesi). In all, A Feast of Ice and Fire contains more than 100 recipes, divided by region: • The Wall: Rack of Lamb and Herbs; Pork Pie; Mutton in Onion-Ale Broth; Mulled Wine; Pease Porridge • The North: Beef and Bacon Pie; Honeyed Chicken; Aurochs with Roasted Leeks; Baked Apples • The South: Cream Swans; Trout Wrapped in Bacon; Stewed Rabbit; Sister’s Stew; Blueberry Tarts • King’s Landing: Lemon Cakes; Quails Drowned in Butter; Almond Crusted Trout; Bowls of Brown; Iced Milk with Honey • Dorne: Stuffed Grape Leaves; Duck with Lemons; Chickpea Paste • Across the Narrow Sea: Biscuits and Bacon; Tyroshi Honeyfingers; Wintercakes; Honey-Spiced Locusts There’s even a guide to dining and entertaining in the style of the Seven Kingdoms. Exhaustively researched and reverently detailed, accompanied by passages from all five books in the series and photographs guaranteed to whet your appetite, this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for. And remember, winter is coming—so don’t be afraid to put on a few pounds. Includes a Foreword by George R. R. Martin
Author: C. E. Morgan
Publisher: Farrar, Straus and Giroux
ISBN: 0374715173
Category : Fiction
Languages : en
Pages : 560
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Book Description
A Finalist for the Pulitzer Prize Winner of the Kirkus Prize for Fiction • A Recipient of the Windham-Campbell Prize for Fiction • A Finalist for the James Tait Black Prize for Fiction • A Finalist for the Baileys Women's Prize for Fiction • A Finalist for the Rathbones Folio Prize • Longlisted for an Andrew Carnegie Medal for Excellence • One of New York Times Book Review 100 Notable Book Named a Best Book of the Year by Entertainment Weekly • GQ • The New York Times (Selected by Dwight Garner) • NPR • The Wall Street Journal • San Francisco Chronicle • Refinery29 • Booklist • Kirkus Reviews • Commonweal Magazine "In its poetic splendor and moral seriousness, The Sport of Kings bears the traces of Faulkner, Morrison, and McCarthy. . . . It is a contemporary masterpiece."—San Francisco Chronicle Hailed by The New Yorker for its “remarkable achievements,” The Sport of Kings is an American tale centered on a horse and two families: one white, a Southern dynasty whose forefathers were among the founders of Kentucky; the other African-American, the descendants of their slaves. It is a dauntless narrative that stretches from the fields of the Virginia piedmont to the abundant pastures of the Bluegrass, and across the dark waters of the Ohio River; from the final shots of the Revolutionary War to the resounding clang of the starting bell at Churchill Downs. As C. E. Morgan unspools a fabric of shared histories, past and present converge in a Thoroughbred named Hellsmouth, heir to Secretariat and a contender for the Triple Crown. Newly confronted with one another in the quest for victory, the two families must face the consequences of their ambitions, as each is driven---and haunted---by the same, enduring question: How far away from your father can you run? A sweeping narrative of wealth and poverty, racism and rage, The Sport of Kings is an unflinching portrait of lives cast in the shadow of slavery and a moral epic for our time.
Author: Henry Notaker
Publisher: Univ of California Press
ISBN: 0520391497
Category : Cooking
Languages : en
Pages : 400
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Book Description
Prologue: a rendez-vous -- The cook -- Writer and author -- Origin and early development of modern cookbooks -- Printed cookbooks: diffusion, translation, and plagiarism -- Organizing the cookbook -- Naming the recipes -- Pedagogical and didactic aspects -- Paratexts in cookbooks -- The recipe form -- The cookbook genre -- Cookbooks for rich and poor -- Health and medicine in cookbooks -- Recipes for fat and lean days -- Vegetarian cookbooks -- Jewish cookbooks -- Cookbooks and aspects of nationalism -- Decoration, illusion, and entertainment -- Taste and pleasure -- Gender in cookbooks and household books -- Epilogue: cookbooks and the future.
