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Author: Andrew Rea
Publisher: HarperCollins
ISBN: 1328592383
Category : Cooking
Languages : en
Pages : 345
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Book Description
The New York Times bestselling cookbook based on the hit YouTube show for foodie fans of film and TV—with an introduction by Jon Favreau. On his popular cooking show Binging with Babish, Andrew Rea shares a delectable recipe based on a favorite TV show or film, such as the babka from the classic Seinfeld episode, the beef bourguignon from Julie & Julia, or the timpano from Big Night. This cookbook includes these and many other fan-favorite recipes. Readers will find everything from new weeknight staples, like Bubba's shrimp from Forrest Gump, to special occasion treats like the chocolate lava cake from Jon Favreau’s Chef—which the actor/director made himself during a guest appearance on Rea’s show. Complete with behind-the-scenes stories and never-seen-before photos, as well as answers to frequently asked fan questions, Binging with Babish is a must-have companion to the wildly popular YouTube show.
Author: Andrew Rea
Publisher: HarperCollins
ISBN: 1328592383
Category : Cooking
Languages : en
Pages : 345
Get Book Here
Book Description
The New York Times bestselling cookbook based on the hit YouTube show for foodie fans of film and TV—with an introduction by Jon Favreau. On his popular cooking show Binging with Babish, Andrew Rea shares a delectable recipe based on a favorite TV show or film, such as the babka from the classic Seinfeld episode, the beef bourguignon from Julie & Julia, or the timpano from Big Night. This cookbook includes these and many other fan-favorite recipes. Readers will find everything from new weeknight staples, like Bubba's shrimp from Forrest Gump, to special occasion treats like the chocolate lava cake from Jon Favreau’s Chef—which the actor/director made himself during a guest appearance on Rea’s show. Complete with behind-the-scenes stories and never-seen-before photos, as well as answers to frequently asked fan questions, Binging with Babish is a must-have companion to the wildly popular YouTube show.
Author: Allen Salkin
Publisher: Penguin
ISBN: 0425272869
Category : Social Science
Languages : en
Pages : 513
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Book Description
Twenty Years of Dish from Flay and Fieri to Deen and DeLaurentiis... Includes a New Afterword! “I don’t want this shown. I want the tapes of this whole series destroyed.”—Martha Stewart “In those days, the main requirement to be on the Food Network was being able to get there by subway.”—Bobby Flay “She seems to suggest that you can make good food easily, in minutes, using Cheez Whiz and chopped-up Pringles and packaged chili mix.”—Anthony Bourdain This is the definitive history of The Food Network from its earliest days as a long-shot business gamble to its current status as a cable obsession for millions, home along the way to such icons as Emeril Lagasse, Rachael Ray, Mario Batali, Alton Brown, and countless other celebrity chefs. Using extensive inside access and interviews with hundreds of executives, stars, and employees, From Scratch is a tantalizing, delicious look at the intersection of business, pop culture, and food. INCLUDES PHOTOS
Author: Tasha Oren
Publisher: Routledge
ISBN: 1317331540
Category : Social Science
Languages : en
Pages : 125
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Book Description
This book serves up an accessible, critical introduction to food television, providing readers with a solid foundation for understanding how culinary culture became pop culture via the medium of television. The book follows FoodTV’s journey from purely instructional resource to a wide variety of formats, from celebrity chef and restaurant profiles to culinary travel and every manner of cooking competition from kids to cannabis. Tasha Oren traces the generic expansion of cooking on television as she argues for its development as a uniquely apt lens through which to observe and understand television’s own dramatic extension from network to cable to streaming platforms. She demonstrates how FoodTV became popular commercial television through its growth beyond instruction, response to industrial and cultural change, and a decisive turn away from an association with domesticity or femininity. The story of FoodTV offers a new understanding of how certain material, stylistic, and textual practices that make up television emerge as conventions, and how such conventions both endure and evolve. This book is an ideal guide for students and scholars of media studies, television studies, food studies, and cultural studies.
Author: Priyanka Naik
Publisher: Simon and Schuster
ISBN: 1982177098
Category : Cooking
Languages : en
Pages : 224
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Book Description
Travel the world in a tiffin with 55 delicious recipes showcasing the global vegan experience. Italy, Mexico, Thailand, India... Self-taught Indian American chef Priyanka Naik loves to travel just as much as she loves cooking! So when she set out to write a cookbook, she knew it couldn’t be just one cuisine—it had to feature a world of plant-based flavors. Drawing on her heritage and her travels, Chef Priyanka introduces you to a world of mouthwatering vegan dishes in The Modern Tiffin. With vegetables as the star of the show, Priyanka takes you to a different part of the world in each chapter, adding her own Indian-inspired twist to each dish. The recipes in the book are made to be put into a tiffin, an Indian-style lunch box, so that each meal can be perfectly packaged to take on your own adventures, near and far. You’ll learn recipes like: -Bucatini à la Pumpkin with Pink Peppercorn & Pistachio -Green Chutney Quesadillas -Chili-Maple Skillet Corn Bread -Indian Home Fries with Peanuts -Bondi Blue Tea Cakes -Cardamom Sweet Tea Spritzer -and so many more! Get ready for an international trip from the comfort of your own kitchen: The Modern Tiffin will take you on a delicious vegan voyage around the world!
Author: Michelle Phillipov
Publisher: Taylor & Francis
ISBN: 1000820777
Category : Social Science
Languages : en
Pages : 100
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Book Description
This book explores the new theoretical and political questions raised by food TV’s digital transformation. Bringing together analyses of food media texts and platform infrastructures—from streaming and catch-up TV to YouTube and Facebook food videos—it shows how new textual conventions, algorithmic practices, and market logics have redrawn the boundaries of food TV and altered the cultural place of food, and food media, in a digital era. With case studies of new and rerun television and emerging online genres, Digital Food TV considers what food television means at the current moment—a time when on-screen digital content is rapidly proliferating and televisual platforms and technologies are undergoing significant change. This book will appeal to students and scholars of food studies, television studies, and digital media studies.
Author: Diane Kochilas
Publisher: Chronicle Books
ISBN: 9780811864534
Category : Cooking
Languages : en
Pages : 0
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Book Description
The Country Cooking of Greece captures all the glory and diversity of Greek cuisine in one magnum opus from Greece's greatest culinary authority, Diane Kochilas. More than 250 recipes were drawn from every corner of Greece, from rustic tavernas, Kochilas' renowned cooking school, and the local artisans and village cooperatives that produce olive oil and handmade pasta. More than 150 color photographs and vivid sidebars bring to life Greece's unique and historical food culture. Seventeen chapters organized by ingredients such as lamb, herbs, artichokes, and cheese touch down all over Greece's dramatic geography of mountains, coastal lands, and fertile alluvial plains. A cookbook like no other, this ingredient-driven volume at once meets a growing interest in Greek cooking and serves as a homecoming for all those of Greek descent.
Author: Jennifer Darling
Publisher: Meredith Books
ISBN: 9780696218545
Category : Cookery
Languages : en
Pages : 298
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Book Description
Recipes from the experienced chefs in the Food Network Kitchens share the cooking secrets and techniques that have helped make celebrity chefs famous.
Author: Ana Tominc
Publisher:
ISBN: 9781032184371
Category :
Languages : en
Pages : 0
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Book Description
Author: Melanie Warner
Publisher: Simon and Schuster
ISBN: 145166673X
Category : Business & Economics
Languages : en
Pages : 281
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Book Description
If a piece of individually wrapped cheese retains its shape, colour, and texture for years, what does it say about the food we eat and feed our children? Former New York Timesbusiness reporter and mother Melanie Warner decided to explore that question when she observed the phenomenon of the indestructible cheese. She began an investigative journey that takes her to research labs, food science departments, and factories around the country. What she discovered provides a rare, eye-opening-and sometimes disturbing-account of what we're really eating. Warner looks at how decades of food science have resulted in the cheapest, most abundant, most addictive, and most nutritionally devastating food in the world, and she uncovers startling evidence about the profound health implications of the packaged and fast foods that we eat on a daily basis. From breakfast cereal to chicken subs to nutrition bars, processed foods account for roughly 70 percent of our nation's calories. Despite the growing presence of farmers' markets and organic produce, strange food additives are nearly impossible to avoid. Combining meticulous research, vivid writing, and cultural analysis, Warnerblows the lid off the largely undocumented-and lightly regulated-world of chemically treated and processed foods and lays bare the potential price we may pay for consuming even so-called "healthy" foods.
Author: Food Network Magazine
Publisher: Hearst Home & Hearst Home Kids
ISBN: 1950785041
Category : Juvenile Nonfiction
Languages : en
Pages : 194
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Book Description
NEW YORK TIMES BESTSELLER! The ultimate kids cookbook from America’s #1 food magazine: 150+ fun recipes for young cooks, plus bonus games and food trivia! “This accessible and visually stunning cookbook will delight and inspire home cooks of all ages and get families cooking together.” —School Library Journal The trusted chefs in Food Network’s test kitchen give food lovers and kids of all ages everything they need to succeed in the kitchen. Each recipe is totally foolproof and easy to follow, with color photos, tips and fun facts to help beginners get excited about cooking. Inside you’ll find: 150+ easy recipes for every meal and snack, all using common ingredients Colorful photos with every recipe Cooking tips from the pros Special fake-out cakes (one looks like a bowl of mac and cheese!) Choose-your-own-adventure recipes (like design-your-own Stuffed French Toast) Kid crowd-pleasers like Ham & Cheese Waffle Sandwiches, Pepperoni Chicken Fingers, Raspberry Applesauce and more! Fun food games and quizzes (like “What’s Your Hot Dog IQ?”) Bonus coloring book pages Removable book jacket that doubles as a cooking cheat sheet with tips, tricks, and substitutions It sounds dramatic, but it’s true: If you introduce your children to the magic of cooking and baking when they’re young, they’ll be hooked forever—and this easy cookbook for beginners is the perfect way to do that. Kids will find everything they need to succeed as young cooks and have fun while they’re at it. This playful introduction to cooking is the perfect summer activity book for kids and families, and also an ideal gift for kids who love to cook. They’ll never want to leave the kitchen! You asked “You think it’s ok to use a wide age range like this? This book really is great for all kids.”
