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Author: Robin Cherry
Publisher: Shambhala Publications
ISBN: 0834829940
Category : Cooking
Languages : en
Pages : 272
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Book Description
Featuring over 100 delicious, garlic-laden recipes, this culinary biography offers a tour through the colorful history of one of the world’s most timeless ingredients Garlic is the Lord Byron of produce, a lusty rogue that charms and seduces you but runs off before dawn, leaving a bad taste in your mouth. Called everything from rustic cure-all to Russian penicillin, Bronx vanilla and Italian perfume, garlic has been loved, worshipped, and despised throughout history. No writer has quite captured the epic, roving story of garlic—until now. While this book does not claim that garlic saved civilization (though it might cure whatever ails you), it does take us on a grand tour of its fascinating role in history, medicine, literature, and art; its controversial role in bigotry, mythology, and superstition; and its indispensable contribution to the great cuisines of the world. And just to make sure your appetite isn’t slighted, Garlic offers over 100 recipes featuring the beloved ingredient.
Author: Robin Cherry
Publisher: Shambhala Publications
ISBN: 0834829940
Category : Cooking
Languages : en
Pages : 272
Get Book Here
Book Description
Featuring over 100 delicious, garlic-laden recipes, this culinary biography offers a tour through the colorful history of one of the world’s most timeless ingredients Garlic is the Lord Byron of produce, a lusty rogue that charms and seduces you but runs off before dawn, leaving a bad taste in your mouth. Called everything from rustic cure-all to Russian penicillin, Bronx vanilla and Italian perfume, garlic has been loved, worshipped, and despised throughout history. No writer has quite captured the epic, roving story of garlic—until now. While this book does not claim that garlic saved civilization (though it might cure whatever ails you), it does take us on a grand tour of its fascinating role in history, medicine, literature, and art; its controversial role in bigotry, mythology, and superstition; and its indispensable contribution to the great cuisines of the world. And just to make sure your appetite isn’t slighted, Garlic offers over 100 recipes featuring the beloved ingredient.
Author:
Publisher:
ISBN: 9780890875032
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
Now combined in one volume, here are all the recipes from THE GARLIC LOVERS' COOKBOOKS (Volumes I and II) plus prize-winning entries from the Great Garlic Cookoffs. This volume contains over 400 recipes from around the world and also includes a garlic glossary, tips on selection and storage, and much more.
Author: Muhammad Zia-Ul-Haq
Publisher: Springer Nature
ISBN: 3031354036
Category : Technology & Engineering
Languages : en
Pages : 1216
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Book Description
Medicinal and aromatic crops (MACs) are high-value crops since the natural products obtained from them are low-volume high-value commodities that have numerous applications in various sectors such as the food, beverage, food supplement, flavor and fragrance, perfumery and cosmetics, pharmaceutical and aromatherapy industries. In addition, the plant biomass is used in the production of teas and medical applications in traditional and also modern medicines. MACs are important mainly because they contain plant secondary metabolites such as essential oils, alkaloids, glygosides, saponins, tannins, vitamins and other bioactives. Plant secondary metabolites are differentiated from plant primary metabolites of photosynthesis and respiration since they are directly involved in growth and development of plants. Some MACs are used as spices and culinary herbs since they contain mainly essential oils, and are used as tonic to the digestive system, appetite modification and other systems and may facilitate nutrient uptake and utilization from various foods. A significant amount of MACs and their natural products have also demonstrated antimicrobial, antifungal and bactericidal activity and significant antioxidant capacity. In the past, MACs and their natural products have been used as a source for various medicines, in food and beverage production and in aroma products. Essentials of Medicinal and Aromatic Crops summarizes the current knowledge on medicinal and aromatic crops, including the agronomical practices of important MACs and their products, their beneficial effects and utilization of MAP and their products. The chapters provide a comprehensive guide to the most important and used medicinal and aromatic crops and their use in functional foods, nutraceuticals and as bioactives against various ailments, providing researchers, teachers, chemists, food scientists, agronomists and agroecologists in academia, industry and government a fully up to date singular source on this important topic.
Author: Chris Otter
Publisher: University of Chicago Press
ISBN: 022669710X
Category : History
Languages : en
Pages : 420
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Book Description
A history of the unsustainable modern diet—heavy in meat, wheat, and sugar—that requires more land and resources than the planet is able to support. We are facing a world food crisis of unparalleled proportions. Our reliance on unsustainable dietary choices and agricultural systems is causing problems both for human health and the health of our planet. Solutions from lab-grown food to vegan diets to strictly local food consumption are often discussed, but a central question remains: how did we get to this point? In Diet for a Large Planet, Chris Otter goes back to the late eighteenth century in Britain, where the diet heavy in meat, wheat, and sugar was developing. As Britain underwent steady growth, urbanization, industrialization, and economic expansion, the nation altered its food choices, shifting away from locally produced plant-based nutrition. This new diet, rich in animal proteins and refined carbohydrates, made people taller and stronger, but it led to new types of health problems. Its production also relied on far greater acreage than Britain itself, forcing the nation to become more dependent on global resources. Otter shows how this issue expands beyond Britain, looking at the global effects of large agro-food systems that require more resources than our planet can sustain. This comprehensive history helps us understand how the British played a significant role in making red meat, white bread, and sugar the diet of choice—linked to wealth, luxury, and power—and shows how dietary choices connect to the pressing issues of climate change and food supply.
Author: Ian MacAllen
Publisher: Rowman & Littlefield
ISBN: 1538162350
Category : History
Languages : en
Pages : 242
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Book Description
Tells the story of Italian food arriving in the United States and how your favorite red sauce recipes evolved into American staples. In Red Sauce, Ian MacAllentraces the evolution of traditional Italian-American cuisine, often referred to as “red sauce Italian,” from its origins in Italy to its transformation in America into a new, distinct cuisine. It is a fascinating social and culinary history exploring the integration of red sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity. The story follows the small parlor restaurants immigrants launched from their homes to large, popular destinations, and eventually to commodified fast food and casual dining restaurants. Some dishes like fettuccine Alfredo and spaghetti alla Caruso owe their success to celebrities, and Italian-American cuisine generally has benefited from a rich history in popular culture. Drawing on inspiration from Southern Italian cuisine, early Italian immigrants to America developed new recipes and modified old ones. Ethnic Italians invented dishes like lobster fra Diavolo, spaghetti and meatballs, and veal parmigiana, and popularized foods like pizza and baked lasagna that had once been seen as overly foreign. Eventually, the classic red-checkered-table-cloth Italian restaurant would be replaced by a new idea of what it means for food to be Italian, even as ‘red sauce’ became entrenched in American culture. This booklooks at how and why these foods became part of the national American diet, and focuses on the stories, myths, and facts behind classic (and some not so classic) dishes within Italian-American cuisine.
Author: Ava Chin
Publisher: Simon and Schuster
ISBN: 1451656203
Category : Biography & Autobiography
Languages : en
Pages : 256
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Book Description
Chin, who writes the "Wild Edibles" column for the New York Times, goes looking for love, blackberries, and wild garlic in this wildly uneven, yet warmly exhilarating memoir. Trekking through Central Park and other urban beaten paths and backyards, Chin leads us on a journey of discovery as she searches for the tender shoots poking through cement cracks and hardy wild plants resisting winter's bite.--
Author: TC Boyle
Publisher: Lonely Planet
ISBN: 1786576139
Category : Travel
Languages : en
Pages : 231
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Book Description
Lonely Planet: The world's leading travel guide publisher A collection of great travel writing by authors from around the globe, including original stories set in Scotland, Thailand, Malaysia, Moldova, Tanzania, Austria and beyond, edited by long-term Lonely Planet collaborator Don George. The 35 impassioned stories included in this collection - of fortune tellers, tribal baboon hunters, a friendly Japanese family, and other notable characters - span a worldwide spectrum of themes, styles and settings, but all show how travel in its unexpected turns tests and teaches us, making us aware that we are resilient, that we are not alone, and that there is so much love and connection to be had if we open ourselves up. This collection affirms that if we follow the compass of the heart, we will always find our way. Whether you read the book on the road or in an armchair at home, these tales are sure to entertain, amuse and inform you, and resonate long after the book is finished. 'As you travel through these pages, may your mind be widened, your spirit enlivened, and your own path illuminated by these worldly word-journeys.' ---Don George With sparkling contributions from some of the most acclaimed names in contemporary fiction and travel writing plus some new voices from around the world, including: Ann Patchett, Francine Prose, TC Boyle, Karen Joy Fowler, Pico Iyer, Torre DeRoche, Blane Bachelor, Rebecca Dinerstein, Jan Morris, Elizabeth George, Jane Hamilton, Alexander McCall Smith, Keija Parssinen, Mridu Khullar Relph, Yulia Denisyuk, Emily Koch, Carissa Kasper, Jessica Silber, Candace Rose Rardon, Marilyn Abildskov, Shannon Leone Fowler, Robin Cherry, Robert Twigger, Porochista Khakpour, Natalie Baszile, Suzy Joinson, Anthony Sattin, LH McMillin, Bridget Crocker, Maggie Downs, Bishwanath Ghosh, Jeff Greenwald, James Dorsey and Tahir Shah. About Lonely Planet: Started in 1973, Lonely Planet has become the world's leading travel guide publisher with guidebooks to every destination on the planet, gift and lifestyle books and stationery, as well as an award-winning website, magazines, a suite of mobile and digital travel products, and a dedicated traveller community. Lonely Planet's mission is to enable curious travellers to experience the world and to truly get to the heart of the places they find themselves in. TripAdvisor Travelers' Choice Awards 2012, 2013, 2014, and 2015 winner in Favorite Travel Guide category 'Lonely Planet guides are, quite simply, like no other.' - New York Times 'Lonely Planet. It's on everyone's bookshelves; it's in every traveller's hands. It's on mobile phones. It's on the Internet. It's everywhere, and it's telling entire generations of people how to travel the world.' - Fairfax Media (Australia) Important Notice: The digital edition of this book may not contain all of the images found in the physical edition.
Author: Linda Griffith
Publisher: Houghton Mifflin Harcourt
ISBN: 9780395892541
Category : Cookery (Garlic)
Languages : en
Pages : 438
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Book Description
Offers two hundred garlic recipes, explores garlic's medicinal benefits and the myths associated with it, and reviews its more than fifty varieties.
Author: Jane Ziegelman
Publisher: Harper Collins
ISBN: 0061288519
Category : History
Languages : en
Pages : 274
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Book Description
In 97 Orchard, Jane Ziegelman explores the culinary life that was the heart and soul of New York's Lower East Side around the turn of the twentieth century—a city within a city, where Germans, Irish, Italians, and Eastern European Jews attempted to forge a new life. Through the experiences of five families, all of them residents of 97 Orchard Street, Ziegelman takes readers on a vivid and unforgettable tour, from impossibly cramped tenement apartments, down dimly lit stairwells, beyond the front stoops where housewives congregated, and out into the hubbub of the dirty, teeming streets. Ziegelman shows how immigrant cooks brought their ingenuity to the daily task of feeding their families, preserving traditions from home but always ready to improvise. 97 Orchard lays bare the roots of our collective culinary heritage.
Author: Raymond Sokolov
Publisher: Vintage
ISBN: 0307962474
Category : Biography & Autobiography
Languages : en
Pages : 257
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Book Description
Four decades of memories from a gastronome who witnessed the food revolution from the (well-provisioned) trenches—a delicious tour through contemporary food history. When Raymond Sokolov became food editor of The New York Times in 1971, he began a long, memorable career as restaurant critic, food historian, and author. Here he traces the food scene he reported on in America and abroad, from his pathbreaking dispatches on nouvelle cuisine chefs like Paul Bocuse and Michel Guérard in France to the rise of contemporary American food stars like Thomas Keller and Grant Achatz, and the fruitful collision of science and cooking in the kitchens of El Bulli in Spain, the Fat Duck outside London, and Copenhagen’s gnarly Noma. Sokolov invites readers to join him as a privileged observer of the most transformative period in the history of cuisine with this personal narrative of the sensual education of an accidental gourmet. We dine out with him at temples of haute cuisine like New York’s Lutèce but also at a pioneering outpost of Sichuan food in a gas station in New Jersey, at a raunchy Texas chili cookoff, and at a backwoods barbecue shack in Alabama, as well as at three-star restaurants from Paris to Las Vegas. Steal the Menu is, above all, an entertaining and engaging account of a tumultuous period of globalizing food ideas and frontier-crossing ingredients that produced the unprecedentedly rich and diverse way of eating we enjoy today.
