Other books that might interest you

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  Back to the Family - Food Tastes...

  Art Smith, Michael Austin

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  Back to the Family is a companion to Art Smith's New York Times bestseller and James Beard award-winning cookbook, Back to the Table. Smith is the personal chef to Oprah Winfrey and a contributing editor to O Magazine.This book encourages readers to better understand the importance of valuing the ones you love through cooking and communing with food. Most importantly Back to the Family stresses the importance of recognizing old food traditions (family recipes, meals, memories, etc.) and the equal importance of creating new and healthier food traditions. More than 150 recipes and more than 140 photographs provide a wonderful evocative eating and reading experience.

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  A Revolution in Eating - How the...

  James E. McWilliams

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  A colorful, spirited tour of culinary attitudes, tastes, and techniques throughout colonial America.   Confronted by unfamiliar animals, plants, and landscapes, settlers in the colonies and West Indies found new ways to produce food. Integrating their British and European tastes with the demands and bounty of the rugged American environment, early Americans developed a range of regional cuisines. From the kitchen tables of typical Puritan families to Iroquois longhouses in the backcountry and slave kitchens on southern plantations, McWilliams portrays the grand variety and inventiveness that characterized colonial cuisine. As colonial America grew, so did its palate, as interactions among European settlers, Native Americans, and African slaves created new dishes and attitudes about food. McWilliams considers how Indian corn, once thought by the colonists as “fit for swine,” became a fixture in the colonial diet. He also examines the ways in which African slaves influenced West Indian and American southern cuisine.   While a mania for all things British was a unifying feature of eighteenth-century cuisine, the colonies discovered a national beverage in domestically brewed beer, which came to symbolize solidarity and loyalty to the patriotic cause in the Revolutionary era. The beer and alcohol industry also instigated unprecedented trade among the colonies and further integrated colonial habits and tastes. Victory in the American Revolution initiated a “culinary declaration of independence,” prompting the antimonarchical habits of simplicity, frugality, and frontier ruggedness to define the cuisine of the United States—a shift that imbued values that continue to shape the nation’s attitudes to this day.  “A lively and informative read.” —TheNew Yorker

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  101 Things To Do With A BBQ

  Steve Tillett

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  This comprehensive guide to grilling includes 101 barbecue recipes from perfect steaks and burgers to appetizers, desserts and vegetarian options.Grill It Up author Steve Tillet is a master of the backyard cookout. In 101 Things To Do With a BBQ, he shares his secrets, tips, and a wide range of recipes that will inspire you to go beyond the ordinary barbecue offerings. Covering an array of barbecue sauces and rubs as well as seafood, side dishes, vegetables, and even pizzas, Tillett proves that the grill is your ideal summertime cooking option. This volume includes irresistible yet surprisingly simple recipes like Poppin' BBQ Popcorn, Blue Cheese Stuffed Mushrooms, Stuffed Tomatoes on the Grill, Grilled Onion Bloom, Seafood Pesto Pizza, Doc's Dry-Rub T-Bone Steak, Roberto's South American Lime Ribs, Andie's Angelic BBQ Burgers, Scott's Tantalizing Dry Rub Chicken, Grant's Monday Night Special Buffalo Wings, Parmesan Grilled Halibut, and even desserts like Chocolate Banana Bang-a-rang.

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  Columbus Pizza - A Slice of History

  Jim Ellison

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  For nearly a century Columbus, Ohio pizza parlors have served up delicious meals by the tray and by the slice. This history goes back to the 1930s, when TAT Ristorante began serving pizza. Today, it is the oldest family-owned restaurant in the city. Over the years, a specific style evolved guided by the experiences and culinary interpretations of local pizza pioneers like Jimmy Massey, Romeo Sirij, Tommy Iacono, Joe Gatto, Cosmo Leonardo, Pat Orecchio, Reuben Cohen, Guido Casa and Richie DiPaolo. The years of experimentation and refinement culminated in Columbus being crowned the pizza capital of the USA in the 1990s. Author and founder of the city's first pizza tour Jim Ellison chronicles one of the city's favorite foods.

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  Humble Pie - Musings on What...

  Anne Dimock

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  “Anne Dimock is the Proust of pie and her remembrance of pies past is meant to inspire the pies to come. This is a lovely and elegant memoir.” —Garrison Keillor, bestselling author and host of A Prairie Home Companion  
   
  In America, pie is a food—and a concept—that carries unusual resonance. In Humble Pie, Anne Dimock offers a delightful combination of memoir, pie quotes, inspiration, recipes, travel writing, and assorted philosophical, cultural, and culinary musings on this powerful yet humble dessert. 
   
  Anne Dimock grew up in a household where, she notes, “A dearth of good pie was a hardship I never encountered, never knew must be borne up by most folk.” When she realized that the decline of the American pie civilization might be a harbinger of even deeper cultural problems, Anne became a woman on a mission to save pie from extinction. 
   
  Dimock shares her thoughts on the Zen of making pie crust, the politics of pie, judging a man’s character according to his pie protocol, state fair pie competitions, the kinship between pie and baseball, and the search for edible pie at roadside diners. 
   
  Folksy and full of humor, Humble Pie is more than just an evocative journey through a life lived in pie. It is a culinary manifesto for a pie renaissance, inviting readers to take up their rolling pins and revive an endangered slice of American culture. Dimock advises us all to “Roll back the apprehension, the doubt, and enter the childlike state of grace where all things are possible and anything lost can be found again. The pie you seek resides not only in memory and imagination—your next piece of pie begins right here.”

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  By the Atlantic - The Food and...

  Caroline Conran

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  This book is about cooking and lifestyle in both the French and Spanish Basque regions, since, sharing their own language, the two countries are really one nation.
  The small towns are unlike any other, with restaurant names that sound explosive, Berasategui, Arbalaitz, Arzak, and Atxa. Basque food is all the rage, and pinchos, using fish, garlic and saffron mayonnaise and chorizo, are very popular. From the basic recipes and sauces to complicated fish feasts, you will be able to create a Basque meal from scratch. The region and food need an accomplished cook and food historian to explain; this Caroline Conran has done.

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