Altri libri che potrebbero interessarti

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  La Cuisine Cajun

  Jude Theriot

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  A cookbook that captures the fresh ingredients, pungent spices, and creativity of Louisiana Cajun cooking—from Coush-Coush to Crab Jambalaya to Syrup Cake. Cajun cooking is a melting pot of flavors. From gumbo simmered all afternoon on the stove, to Jambalaya aux Ecrive (Crawfish Jambalaya), to sweet pralines for dessert, the recipes of La Cuisine Cajun reflect the creative Cajun tradition. La Cuisine Cajun will have you cooking like a true Cajun—no matter what your ancestry! A complete cookbook, it contains recipes that are a pleasure to prepare, with clear instructions to guide every cook, from novices to gourmets. After each recipe, author Jude Theriot offers a bit of “lagniappe” (something extra)—tips about freezing, storing, and serving. A calorie count is also included for all recipes. While La Cuisine Cajun is not a “diet” cookbook, this unique feature is helpful for calorie watchers. Try Crawfish Bisque, Baked Trout Vermilion, Quick Turkey Jambalaya, Cajun French Fries, and Pain Perdu (Lost Bread or French toast), and you’ll begin to explore the possibilities La Cuisine Cajun has to offer.

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  Hot Diggity Dog - 65 Great...

  Eliza Cross

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  Make your barbecues, tailgating events, camping trips, and sports games the talk of the town. Eliza Cross returns with a savory new cookbook that capitalizes on the ever-popular brats, dogs, and sausages. Hot Diggity Dog includes recipes for breakfast and brunch, appetizers, sandwiches, soups, salads and sides, and supper offerings

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  The Trouble with Brunch - Work...

  Shawn Micallef

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  One of The Globe and Mail's Globe 100: Best Books of 2014
     
  Every weekend, in cities around the world, bleary-eyed diners wait in line to be served overpriced, increasingly outré food by hungover waitstaff. For some, the ritual we call brunch is a beloved pastime; for others, a bedeviling waste of time. But what does its popularity say about shifting attitudes towards social status and leisure? In some ways, brunch andother forms of conspicuous consumption have blinded us to ever-more-precarious employment conditions. For award-winning writer and urbanist Shawn Micallef, brunch is a way to look more closely at the nature of work itself and a catalyst for solidarity among the so-called creative class.
     
  Drawing on theories from Thorstein Veblen to Richard Florida, Micallef traces his own journey from the rust belt to a cosmopolitan city where the evolving middle class he joined was obliviousto its own instability and insularity.
     
  The Trouble with Brunch is a provocative analysis of foodie obsession and status anxiety, but it's also a call to reset our class consciousness. The real trouble with brunch isn't so much bad service and outsized portions of bacon, it's that brunch could be so much more. 
     
  'At the crux of it, Micallef's issue with brunch is a lack of self-awareness, and his book is essentially a call to arms to consider the implications of one's actions, even for something as innocuous as meeting friends for eggs and mimosas.'
     
  – Bookslut
     
  Praise for Shawn Micallef:
     
  ‘As Toronto grows into a more mature, more compelling city, a new group of non-academic, street-smart urbanists has emerged to appreciate it – with-it young writers, architects and men and women about town who love big cities and see things in Toronto that most of usmiss. Shawn Micallef is one of the sharpest of this sharp-eyed breed.’
     
  – Globe and Mail
     
  ‘A smart and intimate guide to the city that makes you feel like an insider from start to finish.’
     
  – Douglas Coupland [on Stroll]

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  Bake Me I'm Yours Whoopie Pies -...

  Natalie Saville, Jill Collins

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  Easy-as-pie step-by-step instructions for these beloved baked treats!   With simple directions perfect for novice bakers and gorgeous designs that will provide inspiration for the more experienced sugarcrafter, this book includes everything you need to create stunning—and tasty!—baked treats from start to finish with a delicious range of cake and filling recipes.   You’ll find updates and variations on a classic with roots in Pennsylvania Amish country and New England, as well as stylish presentation cake designs showing how you can display your whoopie pies for special occasions.

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  Milk - A Local and Global History

  Deborah Valenze

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  The illuminating history of milk, from ancient myth to modern grocery store.How did an animal product that spoils easily, carries disease, and causes digestive trouble for many of its consumers become a near-universal symbol of modern nutrition? In the first cultural history of milk, historian Deborah Valenze traces the rituals and beliefs that have governed milk production and consumption since its use in the earliest societies.Covering the long span of human history, Milk reveals how developments in technology, public health, and nutritional science made this once-rare elixir a modern-day staple. The book looks at the religious meanings of milk, along with its association with pastoral life, which made it an object of mystery and suspicion during medieval times and the Renaissance. As early modern societies refined agricultural techniques, cow's milk became crucial to improving diets and economies, launching milk production and consumption into a more modern phase. Yet as business and science transformed the product in the nineteenth and twentieth centuries, commercial milk became not only a common and widely available commodity but also a source of uncertainty when used in place of human breast milk for infant feeding. Valenze also examines the dairy culture of the developing world, looking at the example of India, currently the world's largest milk producer.Ultimately, milk’s surprising history teaches us how to think about our relationship to food in the present, as well as in the past. It reveals that although milk is a product of nature, it has always been an artifact of culture.

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  Va va Voom Vegan Cakes

  Angela Romeo

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  Whether you are a full-time vegan or you choose to cut out animal products whenever possible, there's no need to miss out on your favourite cakes. Baking without eggs, butter and milk is not only possible, but also easy and just as delicious as what you are used to baking. There are now so many alternative ingredients available from supermarkets and health food stores and with Angela Romeo's inspired recipes, you'll have all the know-how and inspiration you need to start baking. Bake small treats such as Lemon Meringue and Marbled Go-nuts cakes; traybakes including Indulgent Chocolate Chip Brownies and Gin & Tonic Traybake; everyday bakes like Rooibos Tea Loaf or larger fancy cakes for special occasions such as a Pistachio, Lime & Raspberry Wowzer Cake or Chocolate & Salted Caramel Mud Cake. Also included are show-stopping seasonal treats including Vegan Vanilla Thriller for Halloween and Knickerbocker Glorious Cake for summer days.

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