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Author: Jeanne Jacob
Publisher: Bloomsbury Publishing USA
ISBN: 1610694694
Category : Cooking
Languages : en
Pages : 1996
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Book Description
This is the only world cookbook in print that explores the foods of every nation-state across the globe, providing information on special ingredients, cooking methods, and commonalities that link certain dishes across different geographical areas. Increasing globalization, modern communication, and economic development have impacted every aspect of daily life, including the manner by which food is produced and distributed. While these trends have increased the likelihood and expansion of food influences, variations of the same popular dishes have been found in regions all over the world long before now. This book is an ecological, historical, and cultural examination of why certain foods are eaten, and how these foods are prepared by different social groups within the same—and different—geographical region. The authors cover more than 200 countries and cultural groups, featuring each nation's food culture and traditions, and providing overviews on foodstuffs, typical dishes, and styles of eating. This revised edition features in excess of 400 new recipes, several new countries, and additional sidebars with fun facts explaining unique foods and unfamiliar ingredients. More than 1,600 recipes for popular appetizers, main courses, desserts, snack foods, and celebration dishes are provided, allowing readers to construct full menus from every country of the world.
![The World Cookbook [4 volumes] PDF](https://books.google.com/books/content/images/frontcover/IuTNEAAAQBAJ?fife=w80-h100)
Author: Jeanne Jacob
Publisher: Bloomsbury Publishing USA
ISBN: 1610694694
Category : Cooking
Languages : en
Pages : 1996
Get Book Here
Book Description
This is the only world cookbook in print that explores the foods of every nation-state across the globe, providing information on special ingredients, cooking methods, and commonalities that link certain dishes across different geographical areas. Increasing globalization, modern communication, and economic development have impacted every aspect of daily life, including the manner by which food is produced and distributed. While these trends have increased the likelihood and expansion of food influences, variations of the same popular dishes have been found in regions all over the world long before now. This book is an ecological, historical, and cultural examination of why certain foods are eaten, and how these foods are prepared by different social groups within the same—and different—geographical region. The authors cover more than 200 countries and cultural groups, featuring each nation's food culture and traditions, and providing overviews on foodstuffs, typical dishes, and styles of eating. This revised edition features in excess of 400 new recipes, several new countries, and additional sidebars with fun facts explaining unique foods and unfamiliar ingredients. More than 1,600 recipes for popular appetizers, main courses, desserts, snack foods, and celebration dishes are provided, allowing readers to construct full menus from every country of the world.
Author: Meg Muckenhoupt
Publisher: Washington Mews Books/NYU Press
ISBN: 1479882763
Category : Cooking
Languages : en
Pages : 351
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Book Description
Forages through New England’s most famous foods for the truth behind the region’s culinary myths Meg Muckenhoupt begins with a simple question: When did Bostonians start making Boston Baked Beans? Storekeepers in Faneuil Hall and Duck Tour guides may tell you that the Pilgrims learned a recipe for beans with maple syrup and bear fat from Native Americans, but in fact, the recipe for Boston Baked Beans is the result of a conscious effort in the late nineteenth century to create New England foods. New England foods were selected and resourcefully reinvented from fanciful stories about what English colonists cooked prior to the American revolution—while pointedly ignoring the foods cooked by contemporary New Englanders, especially the large immigrant populations who were powering industry and taking over farms around the region. The Truth about Baked Beans explores New England’s culinary myths and reality through some of the region’s most famous foods: baked beans, brown bread, clams, cod and lobster, maple syrup, pies, and Yankee pot roast. From 1870 to 1920, the idea of New England food was carefully constructed in magazines, newspapers, and cookbooks, often through fictitious and sometimes bizarre origin stories touted as time-honored American legends. This toothsome volume reveals the effort that went into the creation of these foods, and lets us begin to reclaim the culinary heritage of immigrant New England—the French Canadians, Irish, Italians, Portuguese, Polish, indigenous people, African-Americans, and other New Englanders whose culinary contributions were erased from this version of New England food. Complete with historic and contemporary recipes, The Truth about Baked Beans delves into the surprising history of this curious cuisine, explaining why and how “New England food” actually came to be.
Author: James C. O'Connell
Publisher: University Press of New England
ISBN: 1611689937
Category : History
Languages : en
Pages : 328
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Book Description
Over the years, Boston has been one of America's leading laboratories of urban culture, including restaurants, and Boston history provides valuable insights into American food ways. James C. O'Connell, in this fascinating look at more than two centuries of culinary trends in Boston restaurants, presents a rich and hitherto unexplored side to the city's past. Dining Out in Boston shows that the city was a pioneer in elaborate hotel dining, oyster houses, French cuisine, student hangouts, ice cream parlors, the twentieth-century revival of traditional New England dishes, and contemporary locavore and trendy foodie culture. In these stories of the most-beloved Boston restaurants of yesterday and today - illustrated with an extensive collection of historic menus, postcards, and photos - O'Connell reveals a unique history sure to whet the intellectual and nostalgic appetite of Bostonians and restaurant-goers the world over.
Author: Mike Lupica
Publisher: Penguin
ISBN: 0593692845
Category : Juvenile Fiction
Languages : en
Pages : 289
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Book Description
The #1 Bestseller! Twelve-year-old Danny Walker may be the smallest kid on the basketball court -- but don't tell him that. Because no one plays with more heart or court sense. But none of that matters when he is cut from his local travel team, the very same team his father led to national prominence as a boy. Danny's father, still smarting from his own troubles, knows Danny isn't the only kid who was cut for the wrong reason, and together, this washed-up former player and a bunch of never-say-die kids prove that the heart simply cannot be measured. For fans of The Bad News Bears, Hoosiers, the Mighty Ducks, and Mike Lupica's other New York Times bestselling novels Heat, The Underdogs, and Million-Dollar Throw, here is a book that proves that when the game knocks you down, champions stand tall.
Author: Michael Shnayerson
Publisher: PublicAffairs
ISBN: 1610398416
Category : Art
Languages : en
Pages : 484
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Book Description
The meteoric rise of the largest unregulated financial market in the world -- for contemporary art -- is driven by a few passionate, guileful, and very hard-nosed dealers. They can make and break careers and fortunes. The contemporary art market is an international juggernaut, throwing off multimillion-dollar deals as wealthy buyers move from fair to fair, auction to auction, party to glittering party. But none of it would happen without the dealers-the tastemakers who back emerging artists and steer them to success, often to see them picked off by a rival. Dealers operate within a private world of handshake agreements, negotiating for the highest commissions. Michael Shnayerson, a longtime contributing editor to Vanity Fair, writes the first ever definitive history of their activities. He has spoken to all of today's so-called mega dealers -- Larry Gagosian, David Zwirner, Arne and Marc Glimcher, and Iwan Wirth -- along with dozens of other dealers -- from Irving Blum to Gavin Brown -- who worked with the greatest artists of their times: Jackson Pollock, Andy Warhol, Cy Twombly, and more. This kaleidoscopic history begins in the mid-1940s in genteel poverty with a scattering of galleries in midtown Manhattan, takes us through the ramshackle 1950s studios of Coenties Slip, the hipster locations in SoHo and Chelsea, London's Bond Street, and across the terraces of Art Basel until today. Now, dealers and auctioneers are seeking the first billion-dollar painting. It hasn't happened yet, but they are confident they can push the price there soon.
Author: David Thompson Watson McCord
Publisher:
ISBN:
Category : Boston (Mass.)
Languages : en
Pages : 200
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Book Description
Author: John McGahern
Publisher: Faber & Faber
ISBN: 0571326676
Category : Literary Collections
Languages : en
Pages : 687
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Book Description
I am no good at letters. John McGahern, 1963 John McGahern is consistently hailed as one of the finest Irish writers since James Joyce and Samuel Beckett.This volume collects some of the witty, profound and unfailingly brilliant letters that he exchanged with family, friends and literary luminaries - such as Seamus Heaney, Colm Tóibín and Paul Muldoon - over the course of a well-travelled life. It is one of the major contributions to the study of Irish and British literature of the past thirty years, acting not just as a crucial insight into the life and works of a much-revered writer - but also a history of post-war Irish literature and its close ties to British and American literary life. 'One of the greatest writers of our era.' Hilary Mantel 'McGahern brings us that tonic gift of the best fiction, the sense of truth - the sense of transparency that permits us to see imaginary lives more clearly than we see our own.' John Updike
Author: Mehdi Khosrow-Pour
Publisher: IGI Global Snippet
ISBN: 9781605660264
Category : Computers
Languages : en
Pages : 4292
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Book Description
"This set of books represents a detailed compendium of authoritative, research-based entries that define the contemporary state of knowledge on technology"--Provided by publisher.
Author: John Cooper
Publisher: Jason Aronson
ISBN: 9780876683163
Category : Cooking
Languages : en
Pages : 284
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Book Description
Eat and Be Satisfied is the first comprehensive and critical history of Jewish food from biblical times until the present. John Cooper explores the traditional foods-the everyday diets as well as the specialties for the Sabbath and festivals-of both the Ashkenazic and Sephardic cuisines. He discusses the often debated question of what makes certain foods "Jewish" and details the evolution of such traditional dishes as cholent and gefilte fish.
Author: Stuart Brioza
Publisher: Ten Speed Press
ISBN: 1607748452
Category : Cooking
Languages : en
Pages : 370
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Book Description
Finalist for the 2018 James Beard Foundation Book Awards for "Restaurant and Professional" category The debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco. Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions. Their singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.
