Making Modern Meals - How Americans Cook Today

Amy B. Trubek

Casa editrice: University of California Press

Sinossi

Home cooking is crucial to our lives, but today we no longer identify it as an obligatory everyday chore. By looking closely at the stories and practices of contemporary American home cooks—witnessing them in the kitchen and at the table—Amy B. Trubek reveals our episodic but also engaged relationship to making meals.  Making Modern Meals explores the state of American cooking over the past century and across all its varied practices, whether cooking is considered a chore, a craft, or a creative process. Trubek challenges current assumptions about who cooks, who doesn’t, and what this means for culture, cuisine, and health. She locates, identifies, and discusses the myriad ways Americans cook in the modern age, and in doing so, argues that changes in making our meals—from shopping to cooking to dining—have created new cooks, new cooking categories, and new culinary challenges.

Disponibile da: 24/10/2017.

Altri libri che potrebbero interessarti

Salmon - A Cookbook

Diane Morgan

“A beautiful cookbook with impressive photographs . . . Offers variety that any fish-lover will appreciate.” —Publishers Weekly   Diane Morgan is hooked on salmon and it shows. From the deck of a commercial fishing boat in Alaska to the fish farms in Scotland, she has traveled the world on a quest to find out everything there is to know about the world's favorite fresh fish. Learn the difference between wild and farmed salmon, discern among the varieties of species, whether Atlantic, Chinook, Coho, or Sockeye, and discover the heart-healthy benefits of including salmon in the diet. The real catch are the recipes. Salmon hash, thai coconut soup, salmon tacos, and a dramatic yet simple whole roasted version shows the incredible versatility of salmon—it’s perfect morning, noon, and night. It pairs well with an international array of flavors and can be poached, smoked, baked, or grilled. With tips for storing, preparing, filleting, cutting steaks, taking out pin bones, plus gorgeous scenic photographs of famed fishing areas, Salmon is sure to make a big splash in the kitchen.

Mostra libro

The Beginners Guide to Growing...

Elia Friedenthal

How do you grow organic mushrooms at home?
Is it cheaper to grow your own mushrooms?
How do you grow healthy mushrooms?
THE PROCESS OF GROWING MUSHROOMS IS VERY DIFFERENT THAN GROWING OTHER VEGGIES AND FRUITS.
Other vegetables and fruits require a lot of sunlight but mushrooms are totally opposite. If they get light, they will die and if other plants do not get light they cannot grow. The darkroom is the number one priority for growing mushrooms.
Growing mushrooms is a very simple and easy process.
Bodies of mushrooms require a very limited number of conditions or factors to grow in a better size. If you fail to provide these conditions, mushrooms will not grow. Fortunately, giving mushrooms these conditions is not that hard. In this BOOK, we will talk about all the required conditions to grow mushrooms and much more.
In this GUIDE you’ll learn:MUSHROOMS: BENEFICIAL PROPERTIES AND TIPS FOR SAFE CONSUMPTIONHOW TO GROW MUSHROOMS AT HOMEREPRODUCTION OF MUSHROOMSThe Hyphae and the MyceliumThe Carpophore Body The Spores of the FungusPrimary and Secondary MyceliumAscomycetes and Basidiomycetes fungiHymeniumAscus and BasidiaPORCINOCHAMPIGNONOYSTER, MUMPS, CHILBLAINS COCKEREL, CHANTERELLE OR FINFERLOGOOD EGGMEDICINAL MUSHROOMSDEADLY POISONOUS MUSHROOMSHALLUCINOGENIC MUSHROOMS - PSILOCYBIN, MAGIC MUSHROOMSGROWING MUSHROOMS IN BOXES IS SIMPLE, EVEN FOR THE LESS EXPERIENCEDHow to grow mushrooms with wooden logsHow to grow mushrooms with toilet paperHow to grow mushrooms at home: other home kits and original systemsand much more!!

Mostra libro

Real Food for Healthy Kids -...

Tanya Wenman Steel, Tracey Seaman

Parent-tested and kid-approved, a comprehensive, practical resource for wholesome, healthful meals children of all ages will eat—and loveIn an era of McDiets, packed schedules, and stressful jobs, it's harder than ever to incorporate nutritious food into our children's daily lives. But you no longer have to rely on microwaved hot dogs and frozen pizza. In this essential cookbook, food—and parenting—experts Tracey Seaman and Tanya Wenman Steel offer help and hope, whether you're experienced in the kitchen or more inclined to head to the drive-through. Real Food for Healthy Kids features more than 200 easy-to-make recipes for school days and weekends, including breakfast, snacks, lunch, dinner, and even parties. Each recipe has been taste-tested by children and analyzed by a nutritionist.A power breakfast might feature Carrot Cake Oatmeal, Green Eggs-in-Ham Quiche Cups, or Hole-y Eggs!Keep kids energized with a Real Food lunch, such as Hail Caesar, Jr. Salad, Turkey Pinwheels, or Egg Salad Double-Decker Sandwiches.Seaman and Steel's snacks include Zucchini Tempura with Horseradish Dunk, Chewy Granola Bars, Happy Apple Toddies, and much more.Serve a mouthwatering family dinner: Peachy Keen Chicken, Super Steak Fajitas, or Princess and the Pea Risotto.Enjoy a scrumptious dessert: Cheery Cherry Plank, Brown Mouse, or Chocolate-Covered Strawberries.Seaman and Steel have spent the last four years developing and testing recipes to create nourishing dishes that kids of all ages, from babies to grad students, and even finicky eaters, vegetarians, and kids with food sensitivities will enjoy. Whatever recipes you choose, this indispensable cookbook is sure to become the resource you turn to every day for years to come. Equal parts cookbook, nutrition guide, daily menus, party planner, and parenting guide, Real Food for Healthy Kids will get your kids engaged in eating, happily and healthfully for a lifetime.

Mostra libro

Eating for Beginners - An...

Melanie Rehak

A memoir of a year spent working at a Brooklyn restaurant—and on a series of farms—to get the lowdown on organic, local, ethical cooking. Includes recipes! Food was always important to Melanie Rehak. She studied the experts on healthy nutrition, from Michael Pollan to Eric Schlosser to Wendell Berry, cooking, preparing, and sourcing what she thought were the best ingredients. So when her son turned out to be an impossible eater, dedicated to a diet of yogurt and peanut butter, she realized she needed to know more than just the basics of thoughtful eating—she needed to become a pro.   Thus began a year-long quest to understand food: what we eat, how it’s produced, how it’s prepared, and what really matters when it comes to socially aware, environmentally friendly, and healthy eating. By working at Applewood, a locally sourced Brooklyn restaurant, and volunteering her time to farming, milking, cheese making, and fishing, she learned the ins-and-outs of how to shop, cook, and eat right—all while discovering some delicious recipes along the way.   Wry, wise, and warm, Eating for Beginners is a delicious and informative journey into two of life’s greatest and most complicated pleasures: food and motherhood.

Mostra libro

Baked Explorations - Classic...

Matt Lewis, Renato Poliafito

Traditional treats get an innovative twist in these seventy-two recipes from the owners of the famous Baked bakeries.   In Baked Explorations, Matt Lewis and Renato Poliafito, owners of the acclaimed Baked NYC and Baked Charleston, put a modern spin on America’s most famous sweet treats.   From Mississippi Mud Pie to New York’s Black & White Cookie and the classic Devil’s Food Cake with Angel Frosting, these are the desserts that have been passed down for generations, newly updated with Lewis and Poliafito’s signature tongue-in-cheek style—just like Baked’s most in-demand item, also included here, the Sweet and Salty Brownie.   They may not be your grandma’s treats, but these new renditions of old favorites will have everyone begging for more.

Mostra libro

Cajun Low-Carb

Jude W. Theriot

Now lovers of low-carb cooking can have their gumbo and eat it too, thanks to the chef who “was Cajun before Cajun was hot” (Anne Byrn, bestselling author of the Cake Mix Doctor series).

Millions of Americans have discovered exactly what Chef Jude W. Theriot found when he tried a diet low in net carbohydrates: that cutting carbs is an effective way to maintain long-term weight loss because the food available on this regimen can be deeply satisfying. Chef Theriot lost more than one hundred pounds eating the recipes he developed for this cookbook.

The recipes in this cookbook cover a tremendous range from standard American favorites like pizza, (mock) mashed potatoes, and meatloaf, to classic Cajun dishes including étouffée, shrimp au gratin, and even jambalaya. The seafood recipes cover just about everything that swims, and the sauces and seasoning mixes can elevate just about any dish into a special treat. There are even dessert recipes sure to satisfy the sweet tooth without the sugar.

One unique feature of each of Chef Theriot’s cookbooks is the lagniappe, or “a little something extra.” This book includes suggestions for parties, additional uses for recipes, serving suggestions, and more. This book proves that Cajun cooking can be low-carb cooking. Each recipe lists serving size, total carbohydrates per serving (which includes sugar alcohols), net carbohydrates per serving, and calorie count.

“Jude Theriot . . . believes it’s possible to enjoy Cajun food without the carbs.” —The Daily Adviser

“So delicious are these dishes, you could easily serve them to non-low carbers.” —fabulousfoods.com

“Cajun is one of my weaknesses. How nice it is to have a cookbook that embraces my new eating habits.” —RoundTableReviews.com

Mostra libro