Author: Tawawn Lowe
Publisher: Tawawn Lowe
ISBN: 0978809009
Category :
Languages : en
Pages : 77

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Book Description

Author: Food Network Kitchens
Publisher: Meredith Books
ISBN: 9780696226861
Category : Cooking
Languages : en
Pages : 276

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Book Description
More than 1,000 fresh recipes, tips, and photos for beginning cooks from the Food Network kitchens.

Author: Stephen Hartigan
Publisher: John Wiley & Sons
ISBN: 0470169982
Category : Cooking
Languages : en
Pages : 258

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Book Description
Even the best takeout food gets boring after a while--and expensive. But how do people develop basic kitchen skills and become accomplished home cooks? This unique cookbook shows them the way, offering a complete illustrated guide to cooking basics and beyond. It provides more than 100 recipes--from simple to spectacular--and demonstrates how to prepare them using step-by-step full-color photographs. Chef Stephen Hartigan divides his recipes into three levels: Level I includes basic comfort foods and simple snacks; Level II ups the ante with more sophisticated skills and flavor twists; Level III goes for broke with elegant dishes to impress the family . . . or that special someone. Written in lively, conversational style, the book includes nearly 400 color photos, advice on equipping a kitchen, sample menus with easy-to-follow game plans, and lots of helpful tips and sidebars.Stephen Hartigan (New York, NY) trained at top London restaurants and was named one of the top ten chefs in Ireland. Since moving to the U.S., he has worked at New York′s Caf? Gray and as a private chef to a prominent entertainment attorney. Jerry Boak (New York, NY) is a freelance writer who has also worked at top restaurants in New York and Seattle.

Author: Mike Le
Publisher: Hachette UK
ISBN: 1523508558
Category : Cooking
Languages : en
Pages : 497

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Book Description
No noodles no life! A 75 recipe celebration 75 fun, easy, comforting recipes that go way beyond spaghetti and ramen. Inspired by the noodle-crazed cuisines of Asia, Italy, and the American melting pot, these recipes dish up high-impact, slurpable flavor and minimal fuss. Dig into comfort noodles like Really Savory Sunday Sauce with Tagliatelle and French Onion Mac and Cheese. Quick weeknight noodles: Flash-Fried Rib Eye with Black Bean Sauce and Crispy Chow Mein and Let’s Stay in Tonight Spicy Sesame Chili Oil Noodles. Plus how to upgrade instant ramen, recipes for making delicious pasta from scratch, plus the one and only lasagna bracket competition.

Author: Russ Crandall
Publisher: Victory Belt Publishing
ISBN: 1628600896
Category : Cooking
Languages : en
Pages : 559

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Book Description
Even though we know full well that most restaurant foods are made using ingredients laden with chemicals and additives, most of us can’t seem to shake the desire for even just a taste. Not to mention that nothing is easier than picking up takeout, hitting the drive-thru, or ordering delivery—but at what cost? Paleo Takeout: Restaurant Favorites Without the Junk delivers much healthier but equally satisfying alternatives, offering delectable recipes that mimic the flavors of our drive-thru and delivery favorites—Paleo style! Russ Crandall teaches you step-by-step how to prepare meals in less than an hour—leaving no sacrifice of taste or time. Our modern lives are hectic: We all face the challenge of creating meals at home that are as quick and flavorful as those from our neighborhood takeout restaurants. It’s hard to beat the convenience of restaurant food, even when we know full well that it’s seldom a healthy choice. In Paleo Takeout: Restaurant Favorites Without the Junk, celebrated author Russ Crandall re-creates everyone’s favorite takeout meals, made in record time using wholesome ingredients, giving you all of the gratification and none of the regret! Inspired by beloved restaurant experiences, Paleo Takeout features more than 200 recipes expertly culled from Chinese, Korean, Japanese, Thai, Vietnamese, Indian, Italian, Mexican, Greek, and American cuisines. Inside, you’ll find everything from Chow Mein to Moo Shu Pork, and Thai Red Curry to Buffalo Wings, all with a focus of “fridge to face” in less than an hour. Also featured is an indispensible meal-planning guide to help you put everything together for a doable, lasting approach to cooking and health. Paleo Takeout: Restaurant Favorites Without the Junk proves that eating right in a way that satisfies even the choosiest of healthy eaters is not only possible but also a lot of fun

Author: Waqas Butt
Publisher: Stanford University Press
ISBN: 1503635732
Category : Social Science
Languages : en
Pages : 312

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Book Description
Over the last several decades, life in Lahore has been undergoing profound transformations, from rapid and uneven urbanization to expanding state institutions and informal economies. What do these transformations look like if viewed from the lens of waste materials and the lives of those who toil with them? In Lahore, like in many parts of Pakistan and South Asia, waste workers—whether municipal employees or informal laborers—are drawn from low- or noncaste (Dalit) groups and dispose the collective refuse of the city's 11 million inhabitants. Bringing workers into contact with potentially polluting materials reinforces their stigmatization and marginalization, and yet, their work allows life to go on across Lahore and beyond. This historical and ethnographic account examines how waste work has been central to organizing and transforming the city of Lahore—its landscape, infrastructures, and life—across historical moments, from the colonial period to the present. Building upon conversations about changing configurations of work and labor under capitalism, and utilizing a theoretical framework of reproduction, Waqas H. Butt traces how forms of life in Punjab, organized around caste-based relations, have become embedded in infrastructures across Pakistan, making them crucial to numerous processes unfolding at distinct scales. Life Beyond Waste maintains that processes reproducing life in a city like Lahore must be critically assessed along the lines of caste, class, and religion, which have been constitutive features of urbanization across South Asia.

Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 262

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Book Description
The magazine that helps career moms balance their personal and professional lives.

Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 262

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Book Description
The magazine that helps career moms balance their personal and professional lives.

Author: Signe Rousseau
Publisher: Berg
ISBN: 0857850830
Category : Social Science
Languages : en
Pages : 225

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Book Description
There have been famous chefs for centuries. But it was not until the second half of the twentieth century that the modern celebrity chef business really began to flourish, thanks largely to advances in media such as television which allowed ever-greater numbers of people to tune in. Food Media charts the growth of this enormous entertainment industry, and also how, under the threat of the obesity "epidemic," some of its stars have taken on new authority as social activists, while others continue to provide delicious distractions from a world of potentially unsafe food. The narrative that joins these chapters moves from private to public consumption, and from celebrating food fantasies to fueling anxieties about food realities, with the questionable role of interference in people's everyday food choices gaining ground along the way. Covering celebrity chefs such as Jamie Oliver and Rachael Ray, and popular trends like foodies, food porn and fetishism, Food Media describes how the intersections between celebrity culture and food media have come to influence how many people think about feeding themselves and their families - and how often that task is complicated when it need not be.

Author: Amy Bentley
Publisher: Bloomsbury Publishing
ISBN: 1350995800
Category : History
Languages : en
Pages : 290

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Book Description
In the modern age (1920–2000), vast technological innovation spurred greater concentration, standardization, and globalization of the food supply. As advances in agricultural production in the post-World War II era propelled population growth, a significant portion of the population gained access to cheap, industrially produced food while significant numbers remained mired in hunger and malnutrition. Further, as globalization allowed unprecedented access to foods from all parts of the globe, it also hastened environmental degradation, contributed to poor health, and remained a key element in global politics, economics and culture. A Cultural History of Food in the Modern Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.