Altri libri che potrebbero interessarti

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  The Kitchen Devotional -...

  Group Baker Publishing

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  Nothing satisfies our hunger for good food and good friends like sharing a home-cooked meal. And nothing satisfies our hunger for God like time spent in prayer or reflecting on his Word. Combine the two and you have a recipe that will delight your soul. 
   
  Through 90 readings and more than 50 recipes, The Kitchen Devotional offers you a daily serving of faith and encouragement. You'll enjoy reading about 
   
  · gathering with family and friends 
  · lessons learned in the kitchen 
  · the ministry of hospitality 
  · feasting on the Word 
  · the ingredients of a memory 
  · the recipe for soul care 
   
  Whether you're the consummate host, the ultimate foodie, or just someone who loves spending time in the kitchen or gathered around the dinner table, you'll savor the timeless truths found in these pages.

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  Veggie Smarts - A Doctor and...

  M.D. Michael T. Compton

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  A nerdy farmer—and doctor with expertise in nutrition—provides insight into how best to prepare and savor vegetables while recounting his journey in building an organic vegetable farm and discovering the family that farmed the same land some 200 years ago. 
    
  Dr. Michael Compton shares his passionate approach to savoring vegetables daily from across eight plant families: the Brassicas, the Alliums, the Legumes, the Chenopods, the Aster Greens, the Umbellifers, the Cucurbits, and the Nightshades. Trading in city life for an old stone house and a fertile field in the scenic and historic Hudson Valley, New York, Compton built a compact, organic-certified vegetable, fruit, and flower farm. Sharing the joy and proud successes—like selling piles of gorgeous rainbow chard at the farmers market—as well as funny personal admissions—like failing at spinach every year and crying over stolen cabbage—you will discover the nutritive properties of numerous vegetables and be inspired to savor them as Compton does. In building his farm, Compton uncovered who farmed his fertile land long before him, coming to feel kinship with the Delamater family by understanding how they farmed and ate some 200 years ago. 
    
  As a doctor of lifestyle medicine, prevention, and psychiatry, Compton shares lighthearted scientific facts, including why onions make us cry and beets can make our pee pink, while giving nutritional facts and “Free Health Advice.” And as a farmer, he recounts his delights in growing a bounty of clean, delicious, and nutritious food for himself and others. You might even find yourself wanting to test the greenness of your thumbs or determining whether or not you, too, are a natural-born berry picker.

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  Sufi Cuisine

  Nevin Halici

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  A dervish's training begins in the kitchen. The preparation and festive consumption of food is intrinsically connected to the spiritual practice of Sufism. Sufi Cuisine offers a sumptuous assortment of dishes inspired by the teachings of the thirteenth century Sufi mystic Rumi, alongside selections of his sayings and parables. Lavishly illustrated, it brings together more than one hundred easy to follow recipes – from chickpea soup and lamb served with plums and sweet spinach, to desserts including candied rose petals and almond halvah, followed by Turkish coffee.
  
  This delightful cookbook provides a unique window into a rich cultural history. It is the ideal introduction to the transformative art of Sufi cooking – restorative for the stomach, spirit and soul. Combining culinary history with over one hundred sumptuous recipes inspired by the teachings of Sufism, Sufi Cuisine takes the reader on a sensuous journey of earthly and spiritual delights. As Nevin Halici explains in her introduction, the eating and preparation of food is at the heart of Sufi religious practices and beliefs, and the truly inspiring array of dishes - from preserved rose petals and snow helva, to baklava prepared with water in which oak ashes have been soaked overnight - illustrates this beautifully.
  
  Full of charming anecdotes, poetry from the great Sufi mystic, Mevlana, and delightful recipes, Sufi Cuisine is a rare treat.

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  How Would You Like Your Mammoth?...

  Uta Seeburg, Max Miller

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  Did you know that Egyptians mummified beef ribs for their dearly departed to enjoy in the afterlife? That Roman gladiators were relegated to a vegan diet of grains and beans? That the fast-food hamburger was a result of a postwar, high-efficiency work ethic? This is not a cookbook; instead, How Would You Like Your Mammoth? is a chronological journey through the culinary history of humankind, with fifty short, snackable essays packed to the brim with juicy tidbits and cultural insights. With author Uta Seeburg as your guide, you'll learn not only which dishes are linked to key cultural moments, but also how each represents the social hierarchy and values of the civilization that invented it. 
   
  Discover how and why: the Columbian exchange gave Indian curry its spicy kick; roasted swan became the centerpiece of choice in spectacle-loving 1650s high society; a Portuguese princess helped popularize tea in England; the first dish ever to be prepared live on television was an omelet; and much more. 
   
  Foodies and history buffs alike will savor every amusing yet educational historical snapshot, from one of the oldest recorded recipes (lamb stew with barley and onions) to out-of-this-world food fit for astronauts (dehydrated chicken soup just like mom used to make).

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  Bite by Bite - Nourishments and...

  Aimee Nezhukumatathil

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  From the New York Times bestselling author of World of Wonders, a lyrical book of short essays about food, offering a banquet of tastes, smells, memories, associations, and marvelous curiosities from nature 
  In Bite by Bite, poet and essayist Aimee Nezhukumatathil explores the way food and drink evoke our associations and remembrances—a subtext or layering, a flavor tinged with joy, shame, exuberance, grief, desire, or nostalgia. 
  Nezhukmatathil restores our astonishment and wonder about food through her encounters with a range of foods and food traditions. From shave ice to lumpia, mangoes to pecans, rambutan to vanilla, she investigates how food marks our experiences and identities and explores the boundaries between heritage and memory. 
  Bite by Bite offers a rich and textured kaleidoscope of vignettes and visions into the world of food and nature, drawn together by intimate and humorous personal reflections.

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  The Family Affair Cookbook

  Geoffrey Mark, Kathy Garver

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  The Family Affair Cookbook by Kathy “Cissy” Garver with Geoffrey Mark is a tasty trip to the elegant retro-recipes of the 1960s! Not only does Kathy share the culinary secrets of Mr. French’s kitchen as well as those of the great restaurants of the era, but she shares warm and poignant memories of working on one of the classic sitcoms of all time. Included are recipes from Kathy’s own kitchen and many never-before published photos from her private collection. Whether you are a Family Affair fan or a lover of good food, this book is for you!

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