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Author: Anthony Rose
Publisher: Appetite by Random House
ISBN: 0147530040
Category : Cooking
Languages : en
Pages : 377
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Book Description
SCHMALTZ (Yiddish): 1) melted chicken fat. 2) Excessive sentimentality; overly emotional behavior. From one of Toronto's most magnetic chefs and restaurateurs comes a long-awaited cookbook that has just the right amount of schmaltz. Whether you know him as Toronto's King of Comfort Food, the Don of Dupont, or the Sultan of Smoked Meat, a conversation about the food and restaurant scene in Toronto isn't complete without mention of Anthony Rose. From his famous Fat Pasha Cauliflower (which may or may not have caused the Great Cauliflower Shortage of 2016) and Rose and Sons Patty Melt to his Pork Belly Fried Rice and Nutella Babka Bread Pudding, Anthony's dishes have consistently made waves in the culinary community. Now, in his first cookbook, Anthony has teamed up with internationally-renowned food and travel writer Chris Johns to share his most famous recipes and stories. Be amazed by the reactions Anthony received when he ingeniously invented a dish called the "All-Day Breakfast." Thrill at the wonder Anthony felt when, as a young Jewish kid, he tasted the illicit lusciousness of bacon for the first time. Or discover the secret ingredient to the perfect shore lunch on a camping trip (hint: it's foie gras). Often funny, sometimes ridiculous, but always delicious, The Last Schmaltz is a peek into the mind of a much-loved chef at the top of his culinary game.
Author: Anthony Rose
Publisher: Appetite by Random House
ISBN: 0147530040
Category : Cooking
Languages : en
Pages : 377
Get Book Here
Book Description
SCHMALTZ (Yiddish): 1) melted chicken fat. 2) Excessive sentimentality; overly emotional behavior. From one of Toronto's most magnetic chefs and restaurateurs comes a long-awaited cookbook that has just the right amount of schmaltz. Whether you know him as Toronto's King of Comfort Food, the Don of Dupont, or the Sultan of Smoked Meat, a conversation about the food and restaurant scene in Toronto isn't complete without mention of Anthony Rose. From his famous Fat Pasha Cauliflower (which may or may not have caused the Great Cauliflower Shortage of 2016) and Rose and Sons Patty Melt to his Pork Belly Fried Rice and Nutella Babka Bread Pudding, Anthony's dishes have consistently made waves in the culinary community. Now, in his first cookbook, Anthony has teamed up with internationally-renowned food and travel writer Chris Johns to share his most famous recipes and stories. Be amazed by the reactions Anthony received when he ingeniously invented a dish called the "All-Day Breakfast." Thrill at the wonder Anthony felt when, as a young Jewish kid, he tasted the illicit lusciousness of bacon for the first time. Or discover the secret ingredient to the perfect shore lunch on a camping trip (hint: it's foie gras). Often funny, sometimes ridiculous, but always delicious, The Last Schmaltz is a peek into the mind of a much-loved chef at the top of his culinary game.
Author: Lisa Stander-Horel
Publisher: The Experiment
ISBN: 1615190864
Category : Cooking
Languages : en
Pages : 289
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Book Description
Features over one hundred gluten-free recipes inspired by the authors Jewish-American heritage, including black & white cookies, hamantashen, and pumpkin corn bread streusel muffins.
Author: Chris Johns
Publisher: Appetite by Random House
ISBN: 0147530695
Category : Travel
Languages : en
Pages : 418
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Book Description
Explore Prince Edward County, its rich local history, gorgeous scenery, and delicious food and drink, in this new guide to the "gastronomic capital of Ontario" (The Globe and Mail). Prince Edward County's reputation as a picturesque region of award-winning wineries, quaint and eclectic hotels, rustic restaurants and fine dining establishments makes it the perfect getaway destination. Within driving distance of Toronto, Ottawa, and Montreal, the county is an ideal place both for city slickers to escape and unwind, and for locals to relish and preserve the region's history and farmlands. This comprehensive, elegant guide covers hotels, restaurants, wineries, local attractions, and much more, along with itinerary suggestions showcasing the best of what Prince Edward County has to offer. With profiles of key people behind some of the county's most beloved establishments, this book goes beyond typical guidebook territory. A Taste of Prince Edward County also includes a selection of recipes and wine pairings from chefs and restaurateurs based in the area, all inspired by the culinary bounty PEC has to offer. And with his signature warmth and humour, food and travel writer Chris Johns teams up with local county photographer Johnny C. Y. Lam to provide readers with a stunningly beautiful insider's look into one of the top travel destinations in Canada.
Author: Michael Wex
Publisher: Macmillan
ISBN: 1250071518
Category : Cooking
Languages : en
Pages : 318
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Book Description
Bagels, deli sandwiches and gefilte fish are only a few of the Jewish foods to have crossed into American culture and onto American plates. Rhapsody in Schmaltz traces the history and social impact of the cuisine that Yiddish-speaking Jews from Central and Eastern Europe brought to the U.S. and that their American descendants developed and refined. The book looks at how and where these dishes came to be, how they varied from region to region, the role they played in Jewish culture in Europe, and the role that they play in Jewish and more general American culture and foodways today. Rhapsody in Schmaltz traces the pathways of Jewish food from the Bible and Talmud, to Eastern Europe, to its popular landing pads in North America today. With an eye for detail and a healthy dose of humor, Michael Wex also examines how these impact modern culture, from temple to television. He looks at Diane Keaton's pastrami sandwich in Annie Hall, Andy Kaufman's stint as Latke on Taxi and Larry David's Passover seder on Curb Your Enthusiasm, shedding light on how Jewish food permeates our modern imaginations. Rhapsody in Schmaltz is a journey into the sociology, humor, history, and traditions of food and Judaism.
Author: Alana Newhouse
Publisher: Artisan
ISBN: 1579659276
Category : Cooking
Languages : en
Pages : 256
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Book Description
Tablet’s list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It’s a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense (store-bought cereal and Stella D’oro cookies, for example). The entire list is up for debate, which is what makes this book so much fun. Many of the foods are delicious (such as babka and shakshuka). Others make us wonder how they’ve survived as long as they have (such as unhatched chicken eggs and jellied calves’ feet). As expected, many Jewish (and now universal) favorites like matzo balls, pickles, cheesecake, blintzes, and chopped liver make the list. The recipes are global and represent all contingencies of the Jewish experience. Contributors include Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Gail Simmons, Yotam Ottolenghi, Tom Colicchio, Amanda Hesser and Merrill Stubbs, Maira Kalman, Action Bronson, Daphne Merkin, Shalom Auslander, Dr. Ruth Westheimer, and Phil Rosenthal, among many others. Presented in a gifty package, The 100 Most Jewish Foods is the perfect book to dip into, quote from, cook from, and launch a spirited debate.
Author: Hazel Gaynor
Publisher: HarperCollins
ISBN: 006256269X
Category : Fiction
Languages : en
Pages : 400
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Book Description
An unforgettably romantic novel that spans four Christmases (1914-1918), Last Christmas in Paris explores the ruins of war, the strength of love, and the enduring hope of the Christmas season. New York Times bestselling author Hazel Gaynor has joined with Heather Webb to create this unforgettably romantic novel of the Great War. August 1914. England is at war. As Evie Elliott watches her brother, Will, and his best friend, Thomas Harding, depart for the front, she believes—as everyone does—that it will be over by Christmas, when the trio plan to celebrate the holiday among the romantic cafes of Paris. But as history tells us, it all happened so differently… Evie and Thomas experience a very different war. Frustrated by life as a privileged young lady, Evie longs to play a greater part in the conflict—but how?—and as Thomas struggles with the unimaginable realities of war he also faces personal battles back home where War Office regulations on press reporting cause trouble at his father’s newspaper business. Through their letters, Evie and Thomas share their greatest hopes and fears—and grow ever fonder from afar. Can love flourish amid the horror of the First World War, or will fate intervene? Christmas 1968. With failing health, Thomas returns to Paris—a cherished packet of letters in hand—determined to lay to rest the ghosts of his past. But one final letter is waiting for him…
Author: Tad M. Schmaltz
Publisher: Routledge
ISBN: 1134349122
Category : Philosophy
Languages : en
Pages : 274
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Book Description
Receptions of Descartes is a collection of work by an international group of authors that focuses on the various ways in which Descartes was interpreted, defended and criticized in early modern Europe. The book is divided into five sections, the first four of which focus on Descartes' reception in specific French, Dutch, Italian and English contexts and the last of which concerns the reception of Descartes among female philosophers.
Author: Eric Schmaltz
Publisher:
ISBN: 9781988784052
Category : Design
Languages : en
Pages : 0
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Book Description
Poetry. Art. Pushing writing to its limits, SURFACES is Eric Schmaltz's compelling debut collection that's situated at the intersection of language, bodies, and digital culture. Opening toward the embodied and the intersubjective, SURFACES is at turns playful and unsettling as it explores the processes, interactions, and erasures that occur on and below the surface of writing with machinery. Composed with a minimalist aesthetic and conceptual elements, the book combines found elements, graphic design, imprint, translation, and experimental typography to engage questions about writing and feeling in the 21st century: Where does the body go when we write to one another thru digital channels? How and what do we feel when information is realized through taps, clicks, and pressures? What happens to meaning within a digital economy when information is considered to be bodiless? Concerned with these questions, Surfaces begins to probe for their depths. "With SURFACES, Eric Schmaltz directs our gaze to points of contact and friction, whether crafting mandalas and coptic weavings from letters' negative space, drafting a dance between letterforms as they engage in 'touch at the limits of a long passage, ' or printing reliefs from a keyboard's disassembled parts. In doing so, he draws attention to our expectation that language resolve into meaning--that letters present themselves in a contract of legibility entitling us not only to their forms, but also to some deeper content. In materializing language's embodied 'surfaces, ' Schmaltz returns words' secrecy, reminding us that those inner meanings we seek are ultimately not inherent in them but in our own projected desires and intentions--a dangerous dynamic. The beauty of these forms arises in part from their refusal to come into focus. A surface, here, becomes not only a point of contact but of resistance."--Amaranth Borsuk "SURFACES is, as the book itself confesses, a catalogue of stimulations. It welcomes the saccade of the eyes, the gambits of a distracted neck, the swim of attention in the purr and drone of the ambient. In SURFACES, Schmaltz collects works of various humours--at turns witty, stern, deeply unsettling, and playful. I appreciate what he offers as an intervention into the documents that surround the history of writing with machines, writing as machines. In taking on the pleasures of écriture, the making of the mark--embodied and digitized--the book evokes and then transcends the often gendered binary between the mechanical imprint and the embodied impression. [...] In SURFACES, there is great pleasure in navigating an alphabetic labyrinth in a time of totalizing records of space--one derives from the dérive emotive pleasures of stark abstraction and indulgent design, the tenor of a dark line or the opulent aria of a gray-scale curve."--Divya Victor "SURFACES reminds us that the page is a 3D object, each page the enactment of Duchamp's infrathin. The language skims and streaks across the thinnest of sheens, a glistening moment, an uncanny reminder of what language could be, if only we let it."--Derek Beaulieu
Author: Andrea Chesman
Publisher: Storey Publishing
ISBN: 1612129137
Category : Cooking
Languages : en
Pages : 305
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Book Description
Animal fats are being welcomed back into the kitchen! Chefs and home cooks alike are rediscovering how fats create amazing texture — from the flakiest lard pie crust to the crispiest fried chicken — and define the flavor of a dish like authentic clam chowder with salt pork or duck fat French fries. The Fat Kitchen is the comprehensive guide to rendering and using whole animal fats, including lard, tallow, and poultry fat. Cooks will learn the distinctive qualities and best uses of each fat along with methods for curing and storing them. In addition, 100 scrumptious recipes highlight traditional cultural favorites like matzoh ball soup, pasta carbonara, pork tamales, roast beef with Yorkshire pudding, Southern-style collards, confit chicken, New England baked beans, and jelly doughnuts.
Author: Sinclair Lewis
Publisher:
ISBN:
Category : Humorous stories
Languages : en
Pages : 294
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Book Description
