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Author: Felicity Cloake
Publisher: Penguin UK
ISBN: 0241278767
Category : Cooking
Languages : en
Pages : 384
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Book Description
'Full of recipes you want to cook' - Diana Henry 'Not only a collection of fabulous recipes but an inspiring guide to flavours and ingredients and how they work together' - Nigella Lawson This is a cookbook for people who are looking for inspiration rather than instruction; one that will make you look at familiar ingredients in a new light, and welcome new ones with open arms. Here Felicity Cloake offers an ingredient for each letter of the alphabet - twenty-six of her favourite things to eat, and recipes using them which will change the way that you think about these ingredients forever. In the Blue Cheese chapter, a Roquefort and honey cheesecake with walnut and pear; in Caramel, roast duck with miso caramel and in Rhubarb, rhubarb gin granita. Yet there are also more straightforward dishes, no less original or delicious: beetroot noodles with goat's cheese, toasted walnuts and baby kale; chorizo baked potatoes with avocado crema; slow roast tomato pasta with lemon salt, ricotta and basil. And there are many more playful takes on favourite dishes: salted peanut caramel crispy cakes, aloo tikki scotch eggs, jelly cherry jubilee, buttermilk onion rings. This is a book to shake you out of your recipe rut and make you start to think about food, and cook it in an entirely new way.
Author: Felicity Cloake
Publisher: Penguin UK
ISBN: 0241278767
Category : Cooking
Languages : en
Pages : 384
Get Book
Book Description
'Full of recipes you want to cook' - Diana Henry 'Not only a collection of fabulous recipes but an inspiring guide to flavours and ingredients and how they work together' - Nigella Lawson This is a cookbook for people who are looking for inspiration rather than instruction; one that will make you look at familiar ingredients in a new light, and welcome new ones with open arms. Here Felicity Cloake offers an ingredient for each letter of the alphabet - twenty-six of her favourite things to eat, and recipes using them which will change the way that you think about these ingredients forever. In the Blue Cheese chapter, a Roquefort and honey cheesecake with walnut and pear; in Caramel, roast duck with miso caramel and in Rhubarb, rhubarb gin granita. Yet there are also more straightforward dishes, no less original or delicious: beetroot noodles with goat's cheese, toasted walnuts and baby kale; chorizo baked potatoes with avocado crema; slow roast tomato pasta with lemon salt, ricotta and basil. And there are many more playful takes on favourite dishes: salted peanut caramel crispy cakes, aloo tikki scotch eggs, jelly cherry jubilee, buttermilk onion rings. This is a book to shake you out of your recipe rut and make you start to think about food, and cook it in an entirely new way.
Author: Lois Ehlert
Publisher: Houghton Mifflin Harcourt
ISBN: 9780152010362
Category : Juvenile Nonfiction
Languages : en
Pages : 60
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Book Description
While teaching upper- and lowercase letters to preschoolers, Ehlert introduces fruits and vegetables from around the world. A glossary at the end provides interesting facts about each food.
Author: John Ayto
Publisher: Oxford University Press, USA
ISBN: 9780192803511
Category : Beverages
Languages : en
Pages : 375
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Book Description
Seasoned throughout with literary wit and wisdom, this veritable feast of gastronomic words and phrases traces the origins and history of over 1,200 English terms for foodstuffs, dishes, and drinks. Previously published as The Diner's Dictionary and Gourmet's Guide, this includes hundreds of illuminating quotations, ranging from the French writer, Misson, on seventeenth-century puddings, to Anthony Burgess on eating durians. Tuck into foods and drinks named after their place of origin,such as stilton, cheddar, or Dublin Bay prawns. Get your teeth stuck into such eponymous fruits and vegetables as Cox's Orange Pippin and Webb's Wonder. Or whet your appetite with wines named after their grape, including cabernet sauvignon and riesling. The book also covers the terminology of foreign cuisine that has become popular in Britain, such as Italian ciabatta. This edition also features a new introduction by Alan Davidson, author of theOxford Companion to Food.
Author: Joseph Connolly
Publisher: Thames & Hudson
ISBN: 0500772126
Category : Travel
Languages : en
Pages : 256
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Book Description
"Plenty to savour—this modern overview covers everything from Escoffier to greasy spoons, dress codes to liquid lunches." —GQ (UK) This wonderfully lighthearted, humorous, and anecdotal guide to all aspects of eating out offers a wealth of guidelines, suggestions, top tips, cautions, advice, and insider knowledge. Organized into 146 A–Z entries, each of which is followed by a handy list of related topics, the book is not a restaurant guide but rather a shrewd and in-depth exploration of every facet of eating out – some more familiar than others.
Author: Alana Chernila
Publisher: Clarkson Potter
ISBN: 0451494997
Category : Cooking
Languages : en
Pages : 274
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Book Description
Vegetables keep secrets, and to prepare them well, we need to know how to coax those secrets out. "What is the best way to eat a radish?" Alana Chernila hears this sort of question all the time. Arugula, celeriac, kohlrabi, fennel, asparagus--whatever the vegetable may be, people always ask how to prepare it so that the produce really shines. Although there are countless ways to eat our vegetables, there are a few perfect ways to make each vegetable sing. With more than 100 versatile recipes, Eating from the Ground Up teaches you how to showcase the unique flavor and texture of each vegetable, truly bringing out the best in every root and leaf. The answers lie in smart techniques and a light touch. Here are dishes so simple and quick that they feel more intuitive than following a typical recipe; soups for year-round that are packed with nourishment; ideas for maximizing summer produce; hearty fall and winter foods that are all about comfort; impressive dishes fit for a party; and tips like knowing there's not one vegetable that doesn't perk up with a sprinkle of salt. No matter the vegetable, the central lesson is: don't mess with a good thing.
Author: Enrique Salm—n
Publisher: University of Arizona Press
ISBN: 0816530114
Category : Cooking
Languages : en
Pages : 185
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Book Description
Examines historical and cultural knowledge of traditional Indigenous foodways that are rooted in an understanding of environmental stewardship.
Author: Nina L. Etkin
Publisher: University of Arizona Press
ISBN: 9780816520671
Category : Social Science
Languages : en
Pages : 324
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Book Description
People have long used wild plants as food and medicine, and for a myriad of other important cultural applications. While these plants and the foraging activities associated with them have been dismissed by some observers as secondary or supplementaryÑor even backwardÑtheir contributions to human survival and well-being are more significant than is often realized. Eating on the Wild Side spans the history of human-plant interactions to examine how wild plants are used to meet medicinal, nutritional, and other human needs. Drawing on nonhuman primate studies, evidence from prehistoric human populations, and field research among contemporary peoples practicing a range of subsistence strategies, the book focuses on the processes and human ecological implications of gathering, semidomestication, and cultivation of plants that are unfamiliar to most of us. Contributions by distinguished cultural and biological anthropologists, paleobotanists, primatologists, and ethnobiologists explore a number of issues such as the consumption of unpalatable and famine foods, the comparative assessment of aboriginal diets with those of colonists and later arrivals, and the apparent self-treatment by sick chimpanzees with leaves shown to be pharmacologically active. Collectively, these articles offer a theoretical framework emphasizing the cultural evolutionary processes that transform plants from wild to domesticatedÑwith many steps in betweenÑwhile placing wild plant use within current discussions surrounding biodiversity and its conservation. Eating on the Wild Side makes an important contribution to our understanding of the links between biology and culture, describing the interface between diet, medicine, and natural products. By showing how various societies have successfully utilized wild plants, it underscores the growing concern for preserving genetic diversity as it reveals a fascinating chapter in the human ecology. CONTENTS 1. The Cull of the Wild, Nina L. Etkin Selection 2. Agriculture and the Acquisition of Medicinal Plant Knowledge, Michael H. Logan & Anna R. Dixon 3. Ambivalence to the Palatability Factors in Wild Food Plants, Timothy Johns 4. Wild Plants as Cultural Adaptations to Food Stress, Rebecca Huss-Ashmore & Susan L. Johnston Physiologic Implications of Wild Plant Consumption 5. Pharmacologic Implications of "Wild" Plants in Hausa Diet, Nina L. Etkin & Paul J. Ross 6. Wild Plants as Food and Medicine in Polynesia, Paul Alan Cox 7. Characteristics of "Wild" Plant Foods Used by Indigenous Populations in Amazonia, Darna L. Dufour & Warren M. Wilson 8. The Health Significance of Wild Plants for the Siona and Secoya, William T. Vickers 9. North American Food and Drug Plants, Daniel M. Moerman Wild Plants in Prehistory 10. Interpreting Wild Plant Foods in the Archaeological Record, Frances B. King 11. Coprolite Evidence for Prehistoric Foodstuffs, Condiments, and Medicines, Heather B. Trigg, Richard I. Ford, John G. Moore & Louise D. Jessop Plants and Nonhuman Primates 12. Nonhuman Primate Self-Medication with Wild Plant Foods, Kenneth E. Glander 13. Wild Plant Use by Pregnant and Lactating Ringtail Lemurs, with Implications for Early Hominid Foraging, Michelle L. Sauther Epilogue 14. In Search of Keystone Societies, Brien A. Meilleur
Author: Doreen Virtue
Publisher: Hay House, Inc
ISBN: 1401935508
Category : Health & Fitness
Languages : en
Pages : 322
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Book Description
Do you crave chocolate, bread, cheese, fries, or other foods? If so, there's a reason why, as Doreen Virtue's breakthrough book explains. Each food craving actually corresponds to a specific underlying emotion; so once you understand the meaning behind your particular craving and apply the information and affirmations within these pages, you'll be able to heal your cycle of emotional overeating. In addition, you'll read scientific studies about the mood- and energy-altering properties of each food, which will help you see how your appetite perfectly mirrors your emotions. This comprehensive and empowering guide will also show you how to give "food readings" to yourself and others, allowing you to accurately interpret the meaning behind many cravings. Constant Craving is a one-of-kind book that will give you the emotional, physical, and spiritual tools you need to make friends with food . . . and your appetite!
Author: Tamar Adler
Publisher: Simon and Schuster
ISBN: 1439181896
Category : Cooking
Languages : en
Pages : 272
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Book Description
In An Everlasting Meal, Tamar Adler has written a book that “reads less like a cookbook than like a recipe for a delicious life” (New York magazine). In this meditation on cooking and eating, Tamar Adler weaves philosophy and instruction into approachable lessons on feeding ourselves well. An Everlasting Meal demonstrates the implicit frugality in cooking. In essays on forgotten skills such as boiling, suggestions for what to do when cooking seems like a chore, and strategies for preparing, storing, and transforming ingredients for a week’s worth of satisfying, delicious meals, Tamar reminds us of the practical pleasures of eating. She explains what cooks in the world’s great kitchens know: that the best meals rely on the ends of the meals that came before them. With that in mind, she shows how we often throw away the bones, skins, and peels we need to make our food both more affordable and better. She also reminds readers that almost all kitchen mistakes can be remedied. Summoning respectable meals from the humblest ingredients, Tamar breathes life into the belief that we can start cooking from wherever we are, with whatever we have. An empowering, indispensable work, An Everlasting Meal is an elegant testimony to the value of cooking.
Author: Meike Peters
Publisher: National Geographic Books
ISBN: 3791382004
Category : Cooking
Languages : en
Pages : 0
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Book Description
2017 JAMES BEARD AWARD WINNER FOR GENERAL COOKING Meike Peters, the author of the acclaimed cooking blog Eat in My Kitchen, presents a cookbook as inviting, entertaining, and irresistible as her website, featuring dozens of never-before-published recipes. Meike Peters’s site, Eat in My Kitchen, captures the way people like to eat now: fresh, seasonal food with a variety of influences. It combines a northern European practical attitude, from the author’s German roots, with a rustic Mediterranean-inspired palate, from her summers in Malta. This highly anticipated cookbook is comprised of 100 recipes that celebrate the seasons and are awash with color. Indulge in the Radicchio, Peach, and Roasted Shallot Salad with Blue Cheese; Parsnip and Sweet Potato Soup with Caramelized Plums; Pumpkin Gnocchi; mouthwatering sandwiches like the Pea Pesto and Bacon with Marjoram; and seafood and meat dishes that introduce tasty and unexpected elements. Meike Peters’s famous baked treats include everything from pizza to bread pudding, and perfect cookies to sumptuous tarts. Also included are many of her fans’ favorite recipes, including Fennel Potatoes, Braised Lamb Shanks with Kumquats, and a Lime Buttermilk Cake. Six "Meet In Your Kitchen" features include recipes by and interviews with culinary stars Molly Yeh, Yossy Arefi, Malin Elmlid, the Hemsley sisters, and more. Followers of Meike Peters will be thrilled to have her exquisitely photographed recipes in print in one place, while those who aren’t yet devotees will be won over by her unpretentious tone and contagious enthusiasm for simple, beautiful, and tasty food.
