Sauces Reconsidered PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Sauces Reconsidered PDF full book. Access full book title Sauces Reconsidered by Gary Allen. Download full books in PDF and EPUB format.
Author: Gary Allen
Publisher: Rowman & Littlefield
ISBN: 153811514X
Category : Cooking
Languages : en
Pages : 213
Get Book Here
Book Description
Sauces Reconsidered: Après Escoffier replaces the traditional French hierarchy of sauces with a modern version based on the sauces’ physical properties. While itis not a traditional cookbook, it does include many recipes. Cooks need not slavishly follow them, however, as the recipes illustrate their underlying functions, helping cooks to successfully create their own sauces based on their newfound understanding of sauces’ intrinsic properties. Gary Allen explores what makes a sauce the type of sauce it is, how it works, why it is specific to a particular cuisine, and how cooks can make it their own through an understanding of how the ingredients work together to create a sauce that enriches a dish and tantalizes the taste buds.
Author: Gary Allen
Publisher: Rowman & Littlefield
ISBN: 153811514X
Category : Cooking
Languages : en
Pages : 213
Get Book Here
Book Description
Sauces Reconsidered: Après Escoffier replaces the traditional French hierarchy of sauces with a modern version based on the sauces’ physical properties. While itis not a traditional cookbook, it does include many recipes. Cooks need not slavishly follow them, however, as the recipes illustrate their underlying functions, helping cooks to successfully create their own sauces based on their newfound understanding of sauces’ intrinsic properties. Gary Allen explores what makes a sauce the type of sauce it is, how it works, why it is specific to a particular cuisine, and how cooks can make it their own through an understanding of how the ingredients work together to create a sauce that enriches a dish and tantalizes the taste buds.
Author: Jean Pierre Williot
Publisher: Rowman & Littlefield
ISBN: 1538115999
Category : Social Science
Languages : en
Pages : 221
Get Book Here
Book Description
In this book, contributors examine the many meanings of the term 'nomad' through the study of food habits. Food and beverage products have become just as nomadic as other objects, such as telephones and computers, whereas in the past only food and money were able to move about with their carriers. Food industries have seized control of this trend to make it the characteristic feature of consumption outside the home - always faster and more convenient, the just-in-time meal: 'what I want, when I want, where I want', snacks, finger food, and street food. The terms reveal the contemporary modernity and spread of food practices, but they are only modified versions of older and more uncommon forms of behavior. Mobility, in the sense of multiple forms of moving about using public or individual, and possibly intermodal, means of transport, on spatial scales and temporal rhythms which are frequent and recurring but variable, responding to professional or leisure needs, can serve as a basic premise in order to gain insight into the concept of food nomadism.
Author: Robyn Griggs Lawrence
Publisher: Rowman & Littlefield
ISBN: 1538106981
Category : Cooking
Languages : en
Pages : 231
Get Book Here
Book Description
Pot in Pans: A History of Eating Weed is a comprehensive history of cannabis as a unique culinary ingredient, from ancient India and Persia to today’s explosive new market. Cannabis, the hottest new global food trend, has been providing humans with nutrition, medicine, and solace – against all odds – since the earliest cavepeople discovered its powers. In colorful detail, the book explores the debate over the cannabis plant’s taxonomy and nomenclature, then follows as it co-evolves with humans throughout history, beloved by the masses, reviled by the elite, and shrouded in conflict and secrecy. The story is held together by the thread of the Islamic confection majoun, created to manipulate a band of twelfth-century fedayeen, a legend that later inspired Western intellectuals and literati to discover and enjoy hashish and majoun. It’s the story of how a U.S. drug czar got cannabis prohibited around the world and how some cultures worked around that. It’s the story of how a recipe for majoun made its way into the hands of Alice B. Toklas, an ex-pat in Paris, and then into the pages of a cookbook published in New York and London, leading to a major mix-up in a major motion picture that morphed majouninto the pot brownie and turned the pot brownie into a Western icon forevermore. From the rowdy band of artists, rebels, and intellectuals who partook of majoun’s charms and to an activist who made the pot brownie a symbol of compassion, it’s the story of how cannabis cookery and hash eating survived through decades of global prohibition and the birth of a skies-the-limit cannabis-infused food industry. Along the way, Robyn Griggs Lawrence explores the medicinal qualities of cannabis and its resurgence as a both a recreational drug and a respite from various illnesses and ailments. With recipes and stories throughout, this work is sure to entertain and inform readers about the history of cannabis as an edible ingredient in a variety of foods.
Author: Charlotte De Backer
Publisher: Rowman & Littlefield
ISBN: 1538114976
Category : Cooking
Languages : en
Pages : 227
Get Book Here
Book Description
Increasingly, people are shifting to vegetarian, plant-based, or vegan diets. This shift is having profound effects on our social interactions, and this is the focus of this book. Becoming a vegetarian or vegan involves more than just changing your diet. It can change how you socially and emotionally connect with family, friends and the broader community, shape your outlook on life, and open up new worlds and contacts. It can also lead to uncomfortable situations, if dietary choices involving a rejection of meat are read by others as an ethical and moral judgement on mainstream dietary choices. This book adopts an innovative narrative approach, and draws on stories across the globe to consider how the food choices we make in our everyday lives can lead to complex, and sometimes life changing, social consequences. The narratives cover a range of topics, including the moral reasons behind some individuals’ decision to change their diets, the religious or ecological considerations, and the potential health and social ramifications. To date, the social consequences of selecting a plant-based diet have been sorely overlooked in favour of texts that have documented the benefits of such diets, and usually focus on health, animal welfare and/or environmental issues, with the aim of persuading readers to give up meat, and change to a ‘healthy’ and/or ‘sustainable’ diet. Cultural studies texts considering vegetarianism or veganism have typically targeted academic audiences with analyses of how identity is constructed through food and dietary choices. In contrast, this book offers a unique window onto how our social lives are implicated in our food choices, and is critical in understanding the importance of diet as embedded in complex social processes.
Author: Cynthia Clampitt
Publisher: Rowman & Littlefield
ISBN: 153811075X
Category : Cooking
Languages : en
Pages : 263
Get Book Here
Book Description
Among the first creatures to help humans attain the goal of having enough to eat was the pig, which provided not simply enough, but general abundance. Domesticated early and easily, herds grew at astonishing rates (only rabbits are more prolific). Then, as people spread around the globe, pigs and traditions went with them, with pigs making themselves at home wherever explorers or settlers carried them. Today, pork is the most commonly consumed meat in the world—and no one else in the world produces more pork than the American Midwest. Pigs and pork feature prominently in many cuisines and are restricted by others. In the U.S. during the early1900s, pork began to lose its preeminence to beef, but today, we are witnessing a resurgence of interest in pork, with talented chefs creating delicacies out of every part of the pig. Still, while people enjoy “pigging out,” few know much about hog history, and fewer still know of the creatures’ impact on the world, and specifically the Midwest. From brats in Wisconsin to tenderloin in Iowa, barbecue in Kansas City to porketta in the Iron Range to goetta in Cincinnati, the Midwest is almost defined by pork. Here, tracking the history of pig as pork, Cynthia Clampitt offers a fun, interesting, and tasty look at pigs as culture, calling, and cuisine.
Author: World Health Organization
Publisher: World Health Organization
ISBN: 9240080015
Category : Medical
Languages : en
Pages : 70
Get Book Here
Book Description
In order to help drive progress towards the global target to reduce mean population sodium intake by 30% by 2025 for the prevention and control of NCDs, the World Health Organization (WHO) set global benchmarks for sodium levels in foods across different food categories, building on country experience of salt reduction. This is a report of a series of expert meetings, which WHO convened in November 2020, January 2021 and March 2021. The meetings were held virtually to review the results of the analyses of the existing country data on sodium targets; to assess priority food categories for which global sodium benchmarks should be developed; and to assess and finalize global sodium benchmarks for identified priority food categories.
Author: Dan Barber
Publisher: Penguin
ISBN: 0143127152
Category : Social Science
Languages : en
Pages : 498
Get Book Here
Book Description
“Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” —The Washington Post Today’s optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times–bestselling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”: a new form of American eating where good farming and good food intersect. Barber’s The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.
Author: Knox McCoy
Publisher: Thomas Nelson
ISBN: 0785220968
Category : Religion
Languages : en
Pages : 273
Get Book Here
Book Description
Are you able to give your first impressions a second look? In this lighthearted and humorous take on life, Knox McCoy explores questioning and examining long-held ideas that no longer represent how we think. What would it mean to really examine what you think you know about yourself and your beliefs? To not just rely on the cliches you’ve always recited to yourself but to look deeply into why you think what you think? In All Things Reconsidered, popular podcaster Knox McCoy uses a unique blend of humor, pop culture references, and personal stories to show how a willingness to reconsider ideas can actually help us grow ourselves, our lives, and our beliefs. In this laugh-out-loud defense of changing your mind, Knox dives into a variety of topics including: Are participation trophies truly the worst? Is it really worth it to be a ride-or-die sports fan? Do we believe in God because of the promise of heaven—or the threat of hell? Does prayer work? Is anyone even there? In a world where we’re divided by political, social, and religious differences, All Things Reconsidered is a hilarious and insightful book of essays that reminds us of the value of reflection and open-mindedness.
![Reconsider Me [Suncoast Society] PDF](https://books.google.com/books/content/images/frontcover/xaw-DwAAQBAJ?fife=w80-h100)
Author: Tymber Dalton
Publisher: Siren-BookStrand
ISBN: 1640106537
Category : Fiction
Languages : en
Pages : 212
Get Book Here
Book Description
[Siren Sensations: Erotic Alternative Contemporary Consensual BDSM Romance, M/M, HEA] Fenton had a bad experience in college. It left him with one hard limit he'll never budge on, the same hard limit that's tanked every relationship he's had and resulted in his trust being repeatedly shattered. When he meets Joel, courtesy of matchmaking friends, he senses something different in the Top and wonders if he's the real deal. Especially when Joel receives the Snoobug seal of approval from Fen's young niece. Joel's first impression of the fricking adorable side is that he'll break if Joel so much as looks at him wrong, much less plays with him. Fen's limit isn't a problem for Joel, because the Sephora-loving, Broadway-musical-singing, essential-oil-diffusing subby slid right past all of Joel's emotional defenses like no other. And looks can be deceiving--Fen is much tougher than people assume. After a family tragedy, when Joel's past returns to strike where he's most vulnerable, can Fen step up, swing hard, and save them with his cast-iron will? ** A Siren Erotic Romance Tymber Dalton is a Siren-exclusive author.
Author: Belinda Hannaford
Publisher: Wakefield Press
ISBN: 1743056915
Category : Biography & Autobiography
Languages : en
Pages : 234
Get Book Here
Book Description
Sourcing the Sauce is a crazy adventure, the cookbook of life. Welcome to the world of Belinda Hannaford, chef extraordinaire, one-time pop star, Kangaroo Islander at heart, and one of the most creative Australian event organisers of the last fifty years. Born into an upper-crust Adelaide family, Belinda learned to cook by observing her mother and the family cook preparing extravagant high society dinners. She translated these skills to her own dinner parties in her teens and twenties, themed and debauched affairs that often ended with someone under the table. But it wasn't until the breakdown of her marriage that Belinda turned to cooking as a career. And so began some of the most (in)famous dining experiences in Adelaide: Belinda's Restaurant, Jolley's Boathouse, and the Fig Tree on Kangaroo Island. With recipes scattered throughout, Sourcing the Sauce shares the drama and fun of creating dining experiences. It also sketches the life of an extraordinary woman, who's reinvented herself over and over again with the help of her beloved friends, both distant and far. This is a life as a feast, enjoyed from hors d'oeuvres to the final sip of digestivo.
