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Author: Simon Moore
Publisher: Shire Publications
ISBN: 9780747802952
Category : Antiques & Collectibles
Languages : en
Pages : 0
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Book Description
Kives have probably the longest history of any human artefacts and, with forks, are possibly the most used and taken for granted. In this book the hoistory and development of their use as eating implements is traced from the eqarliest times and some hitheto unknown styles used in the Middle Ages are revealed. The art of the cutler and the rise of the cutlers' companies are covered, as are the gradual introduction of the table fork and the evolution of the trio of knife, fork and spoon during the early eighteenth century. The invention of stainless steel leads to the conclusion, with the development of more imaginative styles in the twentieth century and the modern designers of individual cutlery.
Author: Simon Moore
Publisher: Shire Publications
ISBN: 9780747802952
Category : Antiques & Collectibles
Languages : en
Pages : 0
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Book Description
Kives have probably the longest history of any human artefacts and, with forks, are possibly the most used and taken for granted. In this book the hoistory and development of their use as eating implements is traced from the eqarliest times and some hitheto unknown styles used in the Middle Ages are revealed. The art of the cutler and the rise of the cutlers' companies are covered, as are the gradual introduction of the table fork and the evolution of the trio of knife, fork and spoon during the early eighteenth century. The invention of stainless steel leads to the conclusion, with the development of more imaginative styles in the twentieth century and the modern designers of individual cutlery.
Author: Peri Wolfman
Publisher: Clarkson Potter Publishers
ISBN: 9780517588284
Category : Antiques & Collectibles
Languages : en
Pages : 152
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Book Description
From Peri Wolfman and Charles Gold -- authors of the best-selling The Perfect Setting -- comes the book that showcases one of today's favorite collectibles, vintage Forks, Knives & Spoons. Part of the fun in collecting is the search for new and unusual pieces, and Peri and Charley have amassed delicate coin silver tea spoons, bone-handled knives with rusted steel blades, wood-handled forks with decorative rivets, and picnic ware with bright Bakelite handles. They share the history behind the countless unusual serving pieces -- baked-potato forks, bread knives, and olive spoons among them -that date to Victorian times, and they identify the 29 place setting pieces still in manufacture today. The resource section offers advice on the care, cleaning, and storage of silver, steel, Bakelite, bone, and more. There are also names and addresses of some of the best places to shop for old silver and tableware. Charley's photographs capture the matte beauty of old steel, the warm gleam of silver, the glow of bone, and they offer inspiration for table settings. But the book's biggest bonus is the more than 35 recipes that are tasty ideas for putting your old finds to new use. In Forks, Knives & Spoons, Peri Wolfman and Charles Gold have created a book that both collectors and cooks are bound to relish.
Author: Leah DeCesare
Publisher: Simon and Schuster
ISBN: 1943006113
Category : Fiction
Languages : en
Pages : 414
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Book Description
2019 ScreenCraft Cinematic Book Competition Semifinalist 2018 International Book Awards Winner in Fiction: General 2017 IAN Book of the Year Award for Outstanding Women’s Fiction 2017 Readers’ Favorite Gold Medal for New Adult Fiction 2017 NYC Big Book Awards Winner for Women’s Fiction 2017 National Indie Excellence Book Awards Winner: Contemporary Fiction 2017 National Indie Excellence Book Awards Finalist: Women's Fiction 2017 Independent Press Awards Distinguished Favorites: New Fiction 2017 Best Book Awards Finalist: Best New Fiction For readers who love Adriana Trigiani, Jennifer Weiner and Liane Moriarty, Forks, Knives, and Spoons is a light-hearted, thought-provoking coming of age story that takes readers on a nostalgic journey back to the 1980s and 1990s. Romantic, witty and warm. There are three kinds of guys: forks, knives, and spoons. That is the final lesson that Amy York’s father sends her off to college with, never suspecting just how far his daughter will take it. Clinging to the Utensil Classification System as her guide, Amy tries to convince her skeptical roommate, Veronica Warren, of its usefulness as they navigate the heartbreaks and soul mates of college and beyond. Beginning in 1988, their freshman year at Syracuse University, Amy and Veronica meet an assortment of guys—from slotted spoons and shrimp forks to butter knives and sporks—all while trying to learn if the UCS holds true. On the quest to find their perfect steak knives, they learn to believe in themselves—and not to settle in love or life.
Author: Neil Goddard
Publisher: Pan Macmillan
ISBN: 1447269950
Category : Juvenile Fiction
Languages : en
Pages : 36
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Book Description
Hide spaghetti in your hair, Keep crisps in your underwear. Never Use a Knife and Fork is an outrageous, tongue-in-cheek exploration of mealtime chaos that will have children in stitches. Full of mischief and mess, it shows exactly what you SHOULDN'T do with food -- squish it, slosh it, squirt it, squeeze it! Rollicking rhymes combine perfectly with Nick Sharratt's trademark witty illustrations for a laugh-out-loud look at table manners.
Author: Gene Stone
Publisher: The Experiment, LLC
ISBN: 1615191461
Category : Health & Fitness
Languages : en
Pages : 226
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Book Description
The #1 New York Times bestseller answers: What if one simple change could save you from heart disease, diabetes, and cancer? For decades, that question has fascinated a small circle of impassioned doctors and researchers—and now, their life-changing research is making headlines in the hit documentary Forks Over Knives. Their answer? Eat a whole-foods, plant-based diet—it could save your life. It may overturn most of the diet advice you’ve heard—but the experts behind Forks Over Knives aren’t afraid to make waves. In his book Prevent and Reverse Heart Disease, Dr. Caldwell Esselstyn explained that eating meat, dairy, and oils injures the lining of our blood vessels, causing heart disease, heart attack, or stroke. In The China Study, Dr. Colin Campbell revealed how cancer and other diseases skyrocket when eating meat and dairy is the norm—and plummet when a traditional plant-based diet persists. And more and more experts are adding their voices to the cause: There is nothing else you can do for your health that can match the benefits of a plant-based diet. Now, as Forks Over Knives is introducing more people than ever before to the plant-based way to health, this accessible guide provides the information you need to adopt and maintain a plant-based diet. Features include: Insights from the luminaries behind the film—Dr. Neal Barnard, Dr. John McDougall, The Engine 2 Diet author Rip Esselstyn, and many others Success stories from converts to plant-based eating—like San’Dera Prude, who no longer needs to medicate her diabetes, has lost weight, and feels great! The many benefits of a whole-foods, plant-based diet—for you, for animals and the environment, and for our future A helpful primer on crafting a healthy diet rich in unprocessed fruits, vegetables, legumes, and whole grains, including tips on transitioning and essential kitchen tools 125 recipes from 25 champions of plant-based dining—from Blueberry Oat Breakfast Muffins and Sunny Orange Yam Bisque to Garlic Rosemary Polenta and Raspberry-Pear Crisp—delicious, healthy, and for every meal, every day.
Author: Michael Musto
Publisher: Open Road Media
ISBN: 1497645840
Category : Biography & Autobiography
Languages : en
Pages : 231
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Book Description
For over a quarter of a century, Michael Musto entertained the country with his column “La Dolce Musto” in the Village Voice; fabulous, funny, and flippant, this collection is an insider’s guide to the glittering highs and desperate lows of New York City’s more colorful residents Hailed by the New York Times as “the city’s most punny, raunchy, and self-referential gossip columnist,” Michael Musto doled out wit and wisdom in his weekly Village Voice column for twenty-nine years. This waggish and wise book contains highlights from his published pieces as well as several original essays. With his trademark slashing humor, Musto weighs in on everything from celebrities in need of counseling to cheap thrill–seeking and why weirdos are his heroes. No one is spared, including the self-proclaimed “King of Gossip” himself. His interviews and profiles of Paris Hilton, Sandra Bernhard, Crispin Glover, Kiki and Herb, Sarah Silverman, and other fringe celebrities are priceless, made all the more vivid by Musto’s extraordinary access. Catty, titillating, and endlessly enthralling, Fork on the Left, Knife in the Back is a feast for the senses—a must-have book for Musto devotees and fans of popular culture. This ebook features an introduction by the author.
Author: Darshana Thacker
Publisher: HarperCollins
ISBN: 006265280X
Category : Cooking
Languages : en
Pages : 775
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Book Description
The first four-color Forks Over Knives cookbook: head chef Darshana Thacker offers 150 delicious, all-new, easy-to-prepare whole-food, plant-based recipes for internationally inspired meals. The 2011 documentary Forks Over Knives ignited a revolution, empowering people to live healthier and happier lives. The film revealed the indisputable link between the average American diet—heavy in meat, dairy, and refined foods—and heart disease, stroke, cancer, and diabetes. It also showed how, by focusing on a whole-food, plant-based diet, these chronic illnesses could not only be prevented, but sometimes even reversed. Through its meal plans, website, and New York Times bestselling cookbooks, Forks Over Knives has proven that a diet based on fruits, vegetables, tubers, whole grains, and legumes isn’t just good for you, it tastes good too. Now, Forks Over Knives shows you how to take your whole-food kitchen to the next level, adding international flair to every meal. Forks Over Knives: Flavor! showcases dozens of recipes—all exclusive to this book—accompanied by eighty gorgeous photographs that capture the flavors of cuisines from around the world, including: Black Bean Chilaquiles with Fire-Roasted Tomatillo Salsa Moo Shu Vegetable Wraps with Hoisin Sauce Polenta Pizza with Summer Garden Vegetables Persian Yellow Split Pea and Eggplant Stew Thai Red Curry Noodles with Stir-Fry Vegetables German Marble Cake with Raspberries Sure to please health-conscious eaters and the most discriminating palates, these oil-free, plant-based riffs on culinary favorites teach readers new techniques and introduce them to heady spice blends and a wide range of ethnic traditions from around the globe. Convenient, affordable, and wildly creative, Forks Over Knives: Flavor! is a must-have for the health-conscious cook.
Author: Del Sroufe
Publisher: The Experiment, LLC
ISBN: 1615191593
Category : Cooking
Languages : en
Pages : 370
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Book Description
The groundbreaking New York Times bestseller that will transform your health—with 300 whole-food, plant-based recipes to help you lose weight, prevent disease, and thrive The secret is out: If you want to lose weight, lower your cholesterol, avoid cancer, and prevent (or even reverse) type 2 diabetes and heart disease, the right food is your best medicine—and the Forks Over Knives way is your solution. Forks Over Knives—the book, the film, and the movement—is the international phenomenon that first emphasized the benefits of plant-based eating, and thousands of people have cut out meat, dairy, and oils from their diet and seen amazing results. If you’re one of them, or you’d like to be, you need this cookbook. Forks Over Knives—The Cookbook proves that the Forks Over Knives philosophy is not about what you can’t eat, but what you can. Chef Del Sroufe, the man behind some of the mouthwatering meals in the landmark documentary, and his collaborators transform wholesome fruits, vegetables, grains, and legumes into hundreds of recipes—classic and unexpected, globally and seasonally inspired, and for every meal of the day, all through the year: Breakfast: Very Berry Smoothie, Breakfast Quinoa with Apple Compote Salads, Soups and Stews: Kale Salad with Maple-Mustard Dressing, Lotsa Vegetable Chowder, Lucky Black-Eyed Pea Stew Pasta and Noodle Dishes: Mushroom Stroganoff, Stir-Fried Noodles with Spring Vegetables Stir-Fried, Grilled and Hashed Vegetables: Grilled Eggplant “Steaks” Baked and Stuffed Vegetables: Millet-Stuffed Chard Rolls The Amazing Bean: White Beans and Escarole with Parsnips Great Grains: Polenta Pizza with Tomatoes and Basil Desserts: Apricot Fig Squares, Bursting with Berries Cobbler . . . and much more! Simple, affordable, and delicious, the recipes in Forks Over Knives—The Cookbook put the power of real, healthy food in your hands. Join the Forks Over Knives movement and start cooking the plant-based way today—it could save your life!
Author: Lidia Matticchio Bastianich
Publisher: Knopf
ISBN: 0385349475
Category : Cooking
Languages : en
Pages : 1355
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Book Description
The ultimate master class—covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes—from the Emmy-winning host of Lidia’s Kitchen, best-selling author, and beloved ambassador for Italian culinary traditions in America Teaching has always been Lidia’s passion, and in this magnificent book she gives us the full benefit of that passion and of her deep, comprehensive understanding of what it takes to create delicious Italian meals. With this book—coauthored with her daughter, Tanya—readers will learn all the techniques needed to master Italian cooking. Lidia introduces us to the full range of standard ingredients—meats and fish, vegetables and fruits, grains, spices and condiments—and how to buy, store, clean, and cook with them. The 400 recipes run the full gamut from classics like risotto alla milanese and Tagliatelle with Mushroom Sauce to Lidia’s always-satisfying originals like Bread and Prune Gnocchi and Beet Ravioli in Poppy Seed Sauce. She gives us a comprehensive guide to the tools every kitchen should have to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for cooking, as well as for traveling and dining in Italy. There is no other book like this; it is the one book on Italian cuisine that every cook will need.
Author: Bee Wilson
Publisher: Basic Books
ISBN: 0465033326
Category : Cooking
Languages : en
Pages : 354
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Book Description
Award-winning food writer Bee Wilson's secret history of kitchens, showing how new technologies - from the fork to the microwave and beyond - have fundamentally shaped how and what we eat. Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious -- or at least edible. But these tools have also transformed how we consume, and how we think about, our food. In Consider the Fork, award-winning food writer Bee Wilson takes readers on a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of objects we often take for granted. Technology in the kitchen does not just mean the Pacojets and sous-vide machines of the modern kitchen, but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. Blending history, science, and personal anecdotes, Wilson reveals how our culinary tools and tricks came to be and how their influence has shaped food culture today. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.
