Other books that might interest you

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  How the Other Half Ate - A...

  Katherine Leonard Turner

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  In the late nineteenth and early twentieth centuries, working-class Americans had eating habits that were distinctly shaped by jobs, families, neighborhoods, and the tools, utilities, and size of their kitchens—along with their cultural heritage. How the Other Half Ate is a deep exploration by historian and lecturer Katherine Turner that delivers an unprecedented and thoroughly researched study of the changing food landscape in American working-class families from industrialization through the 1950s.		Relevant to readers across a range of disciplines—history, economics, sociology, urban studies, women’s studies, and food studies—this work fills an important gap in historical literature by illustrating how families experienced food and cooking during the so-called age of abundance. Turner delivers an engaging portrait that shows how America’s working class, in a multitude of ways, has shaped the foods we eat today.

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  Encyclopedia of American Food...

  John F. Mariani

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  First published in 1983, John Mariani's Encyclopedia of American Food and Drink has long been the go-to book on all things culinary. Last updated in the late 1990s, it is now back in a handsome, fully illustrated revised and expanded edition that catches readers up on more than a decade of culinary evolution and innovation: from the rise of the Food Network to the local food craze; from the DIY movement, with sausage stuffers, hard cider brewers, and pickle makers on every Brooklyn or Portland street corner; to the food truck culture that proliferates in cities across the country. Whether high or low food culture, there's no question American food has changed radically in the last fourteen years, just as the market for it has expanded exponentially. In addition to updates on food trends and other changes to American gastronomy since 1999, for the first time the Encyclopedia of American Food and Drink will include biographical entries, both historical and contemporary, from Fanny Farmer and Julia Child to the Galloping Gourmet and James Beard to current high-profile players Mario Batali and Danny Meyer, among more than one hundred others. And no gastronomic encyclopedia would be complete without recipes. Mariani has included five hundred classics, from Hard Sauce to Scrapple, Baked Alaska to Blondies. An American Larousse Gastronomique, John Mariani's completely up-to-date encyclopedia will be a welcome acquisition for a new generation of food lovers.

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  Excel Chinese Cooking - Get into...

  Excel Cooking

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  Learn the culinary art of Chinese cooking.Ni hao!As the most prevalent ethnic restaurant, anywhere you go, Chinese food is one of the most popular cuisines in the world.Succulent sauces and spices with your many favorite choices of colorful vegetables and protein-enriched meats - is there any wonder why people love Chinese food? But do you know just how much goes into preparing the perfect Chinese dish?Most people think about Chinese food as something for lunch or dinner. But it's so much more! Did you know that there are certain Chinese recipes that you can make for breakfast?What if you could cook your own Chinese food the next time you want to take a trip down to your favorite Chinese restaurant or order Chinese food delivery, and save the money that you would have spent on it? With Excel Chinese Cooking, that's a reality.Here's a sample taste of what you'll get:The ingredients basis that comprises of the different types of condiments, spices, noodles, rice, and prepackaged items.The cooking utensils you'll need and where to find them, including the wok, steamers, knives, ladles, and spatulas.The traditional breakfast serving style called "dim sum" and how to make each meal item, such as dumplings, spring rolls, and baozi.The all-time favorites and most popular Chinese food dishes for lunch and dinner. (Do you know who General Tso really was?)The exotic treats and desserts from China that will surely give you a serious sweet tooth. (Ever heard of the Red Dragon's Beard Candy?)And that's just for starters.In Excel Chinese Cooking, you'll learn how to start making your own delicious Chinese food at home with easy-to-follow and comprehensive instructions.We tell you everything that you need to know and give you the recipes that you love to really excel at. Cook up the food you want, anytime you want.Sihk faahn!An Author's Republic audio production.

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  On the Chocolate Trail - A...

  Rabbi Deborah R. Prinz

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  Take a delectable journey through the religious history of chocolate—a real treat! 
  In this new and updated second edition, explore the surprising Jewish and other religious connections to chocolate in this gastronomic and historical adventure through cultures, countries, centuries and convictions. Rabbi Deborah Prinz draws from her world travels on the trail of chocolate to enchant chocolate lovers of all backgrounds as she unravels religious connections in the early chocolate trade and shows how Jewish and other religious values infuse chocolate today. 
  With mouth-watering recipes, a glossary of chocolaty terms, tips for buying luscious, ethically produced chocolate, a list of sweet chocolate museums around the world and more, this book unwraps tasty facts such as:Some people—including French (Bayonne) chocolate makers—believe that Jews brought chocolate making to France.The bishop of Chiapas, Mexico, was poisoned because he prohibited local women from drinking chocolate during Mass.Although Quakers do not observe Easter, it was a Quaker-owned chocolate company—Fry's—that claimed to have created the first chocolate Easter egg in the United Kingdom.A born-again Christian businessman in the Midwest marketed his caramel chocolate bar as a "Noshie," after the Yiddish word for "snack."Chocolate Chanukah gelt may have developed from St. Nicholas customs.The Mayan “Book of Counsel” taught that gods created humans from chocolate and maize.

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  Free for All - Fixing School...

  Janet Poppendieck

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  How did our children end up eating nachos, pizza, and Tater Tots for lunch? Taking us on an eye-opening journey into the nation's school kitchens, this superbly researched book is the first to provide a comprehensive assessment of school food in the United States. Janet Poppendieck explores the deep politics of food provision from multiple perspectives--history, policy, nutrition, environmental sustainability, taste, and more. How did we get into the absurd situation in which nutritionally regulated meals compete with fast food items and snack foods loaded with sugar, salt, and fat? What is the nutritional profile of the federal meals? How well are they reaching students who need them? Opening a window onto our culture as a whole, Poppendieck reveals the forces--the financial troubles of schools, the commercialization of childhood, the reliance on market models--that are determining how lunch is served. She concludes with a sweeping vision for change: fresh, healthy food for all children as a regular part of their school day.

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  Sky High - Irresistible...

  Alisa Huntsman, Peter Wynne

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  A classic layer cake has always been the best party pleaser, but this cookbook takes dessert to a whole new level. Sky High celebrates the triple-layer cake in all its glorious incarnations with more than 40 decadent and delicious recipes. The wide range of flavors will appeal to anyone with a sweet tooth. The book features such delights as Boston Cream Pie, Mile-High Devil's Food Cake, and Key West Cake. There are even three astonishingly beautiful (and totally do-able) wedding cakes! From luscious chocolate creations to drizzled caramel confections, take simple layer cakes to new heights with Sky High.

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