Altri libri che potrebbero interessarti

• 

  Eat Your Words - The Definitive...

  Paul Convery

  • 0
  • 0
  • 0

  “An outstanding contribution to the field of food language and lore and an accessible reference book for professional and amateur foodies alike.” —Susannah Seton, author of Simple Pleasures of the Kitchen 
   
  Eat Your Words is a gloriously gluttonous glossary of all things grub and gastronomy: It’s a true treat for anyone who loves language as much as they love food. With witty and fun definitions of everything from aeroponics to zoosaprophagy, this compilation offers definitions of six thousand unusual and unfamiliar terms across twenty-one fact-packed courses. 
   
  For bon viveurs and verbivores alike: Are you a gourmet who knows the difference between Maldon and Morton salt? Maybe you’re an expert on the properties of heat in cooking. Or you’re a cocktail connoisseur with a taste for tequila. Eat Your Words is a surprising treat for anyone who loves learning about food and cooking. 
   
  A delight for word nerds: For Scrabble stars and anyone who excels at Words with Friends, Eat Your Words is a clever guide to little-known culinary terms that will give you that special edge. 
   
  In Eat Your Words, you’ll find terms about:A cornucopia of culinary treats from around the worldThe cultivation, selling, and serving of every food you can imagineThe appetites of diners and their dinners across all species 
   
  This new dictionary is the fun reference book you didn’t know you wanted. Fans of Tequila Mockingbird and On Food and Cooking will enjoy this fascinating journey into the language of food and eating. 
   
  “Now I can impress my food-snob friends with more than my ratatouille and learn some great food-related Scrabble words as well.” —Nina Lesowitz, author of The Party Girl Cookbook

  Mostra libro

• 

  Great British Cooking - A...

  Jane Garmey

  • 0
  • 0
  • 0

  More than 200 recipes—from meat pies to plum pudding—adapted for American cooks. “Garmey makes you long for hot scones and beef Wellington.” —Newsweek 
   
  This book is a revelation to Americans who have never tasted real Cornish Pasties, Scotch Woodcock (a splendid version of scrambled eggs) or Brown Bread Ice Cream. From the sumptuous breakfasts that made England famous to the steamed puddings, trifles, meringues and syllabubs that are still renowned, no aspect of British cooking is overlooked. Soups, fish, meat and game, vegetables, sauces, high teas, scones, crumpets, hot cross buns, savories, preserves and sweets of all kinds are here in clear, precise recipes with ingredients and utensils translated into American terms. 
   
  “Great British Cooking has the festiveness of a flaming plum pudding . . . If great British cooking was a well-kept secret, Ms. Garmey has let it out.” —The Wall Street Journal 
   
   
   
  “A wry, delightful, and learned volume.” —New York Daily News

  Mostra libro

• 

  A Delicious Way to Earn a Living...

  Michael Bateman

  • 0
  • 0
  • 0

  “A great journalist, passionate about food” (Gordon Ramsay).   Michael Bateman was the father of modern food journalism. He began writing about food in England during the 1960s, when the average British culinary experience was limited to fish and chips. At the time, it was a subject national newspapers scarcely bothered with.   Among other accomplishments, he was the first journalist to write detailed exposés on issues such as food additives. His wit, humor, erudition, and passion for his subject poured off the pages week after week as he researched his articles, often disappearing for days if not weeks to cover every possible angle and talk to every expert. Eventually he became a prominent editor—and nurtured food writers of the next generation, such as Sophie Grigson and Oz Clarke.   This collection includes some of his best work, spanning several decades—on topics as wide-ranging as Australian cuisine; veganism; food marketing; French wine; and Coca-Cola.

  Mostra libro

• 

  Flavours of Greece

  Rosemary Barron

  • 0
  • 0
  • 0

  The New York Times Editors’ Choice collection of recipes featuring the seasonal foods and flavors of Greek and Mediterranean cuisine.   The classic cookbook of Greek cuisine, Rosemary Barron’s Flavours of Greece is regarded as the most authentic and authoritative collection of Greek recipes. Food explorers and cooks of all levels will enjoy more than 250 regional and national specialties—from the olives, feta, and seafood of mezes; to delicate lemon broths, hearty bean soups, grilled meats and fish, baked vegetables and pilafs; to fragrant, gooey honey pastries.   Based on decades of research and refinement from Barron’s legendary cooking schools on the island of Crete and in Santorini, these delicious recipes have set the standard for contemporary Greek cuisine, showcasing seasonal foods and flavors perfect for informal eating with family, friends, and entertaining.

  Mostra libro

• 

  Unvarnished - A Gimlet-eyed Look...

  Eric Alperin, Deborah Stoll

  • 0
  • 0
  • 0

  A Kitchen Confidential for the cocktail profession, Unvarnished is a fly-on-the-wall narrative peek at the joys, pains, and peculiarities of life “behind the stick.” 
   
  When it opened a decade ago, the acclaimed Los Angeles speakeasy The Varnish—owned, designed, and managed by award-winning cocktail aficionado Eric Alperin—quickly became the stylish standard bearer for modern bars. Unvarnished is a candid, voice-driven, no-holds-barred look at the workings of a bar, and the foundation of The Varnish’s success: attention to hospitality and an abiding belief in the nobility of service.  
  Alperin and veteran bartender and writer Deborah Stoll push back against the prevailing conceit that working in the service industry is something people do because they failed at another career. They offer fascinating meditations on ice as the bartender’s flame; the good, the bad, and the sad parts of vice; one’s duty to their community as a local; the obsessive, compulsive deliberations of building a bar (size matters); lessons from Sasha Petraske—Eric’s late partner, mentor, and the forefather of the modern day classic cocktail renaissance—and the top ten reasons not to date a bartender. At the book’s center are the 100 recipes a young Jedi bartender must know before their first shift at The Varnish, along with examples of building drinks by the round, how to Mr. Potato Head cocktails, and what questions to ask when crafting a Bartender’s Choice.  
  A sexy, gritty, honest look at the glamour-less work of a glamorous job, written with the intimate honesty of The Tender Bar, the debauched inside view of Kitchen Confidential, and the social commentary of Waiter Rant, Unvarnished will take its place among these classics of the service set. 
  Supplemental enhancement PDF accompanies the audiobook.

  Mostra libro

• 

  How to Raise and Train Your Dog:...

  Katherine Brewer, Hailey Jackson

  • 0
  • 0
  • 0

  How to Raise and Train Your Dog: 3 Books in 1Book 1: Dog Training Guide: How to Raise the Perfect Dog Book 2: Dog Food Cookbook: Easy and Healthy Recipes for Your Best FriendBook 3: Essential Oils for Dogs: Amazing Essential Oil Recipes to Keep Your Dog Healthy and HappyScroll to the top of the page and click the Buy Now button.

  Mostra libro