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A celebration of African American cooking with 109 recipes from the National Museum of African American History and Culture's Sweet Home Café. A James Beard Foundation Book Award nominee for best American cookbook; a Food & Wine best cookbook; a Booklist top 10 food book; an Essence, and more.
Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences.
Your one-stop resource for plant-based eating. Plant-based cooking is more diverse than ever-and so are our reasons for wanting to eat this way. ATK's modern guide offers flexible, foolproof recipes for every occasion that you can tailor to suit your preferences, choosing whether to make any given dish vegan or vegetarian. From building a plant-centric plate to cooking with plant-based meat and dairy, you'll find everything you need here to create varied, satisfying meals.
After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Muñoz Zurita to describe how the cultures of many profoundly different peoples combined to produce the unmistakable flavors of Mexican food. Weaving engrossing personal narrative with a broad selection of recipes, the authors show how the culinary heritage of indigenous groups, Europeans, and Africans coalesced into one of the world's most celebrated cuisines. Cooks from a variety of cultures share recipes and stories that provide a glimpse into the pages.
An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomy—the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Hervé This unites the head with the hand in order to defend and transform culinary practice.
Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations. Beginning in her grandmother's kitchen in California, Anusasananan travels to her family's home in China, and from there fans out to embrace Hakka cooking across the globe-including Hong Kong, Taiwan, Singapore, Malaysia, Canada, Peru, and beyond.
Weaver tells of his odyssey founding the Central New Jersey chapter of Slow Food, connecting local farmers, food producers, and chefs with the public to forge communities that value the region's unique bounty. More than forty recipes throughout the book, from Hot Smoked Brook Trout with Asparagus Puree and Pickled Cippollini Onions to Zuppa di Mozzarella, will inspire readers to be creative in their own kitchens.
Drawing upon her rich knowledge of Scandinavian cuisine and culture, expert chef and veteran writer Beatrice Ojakangas presents a multitude of delicious yet remarkably simple recipes in this cookbook classic.
Desserts have always been a fixture at the American table, inspiring pleasant lingering over a cup of coffee and just one more scrumptious bite. From colonial specialties to old-time country favorites, this book presents a complete collection of more than two hundred mouthwatering delights. Cooking expert Beatrice Ojakangas has researched original sources from across the country to recapture the delicious tastes of Lemon Icebox Cake, Applesauce Crisp, and Rhubarb-Strawberry Pie. Along with each recipe, Ojakangas shares fascinating stories and little-known facts about the history of the dessert.
In this highly original account of geopolitics and industrialization in Japan, George Solt traces the meteoric rise of ramen from humble fuel for the working poor to international icon of Japanese culture.
From hunting water buffalo to farming salmon, A Movable Feast chronicles the globalization of food over the past ten thousand years. This engaging history follows the path that food has taken throughout history and the ways in which humans have altered its course. Beginning with the days of hunter-gatherers and extending to the present world of genetically modified chickens, Kenneth F. Kiple details the far-reaching adventure of food.
Anyone with diabetes knows how important it is to eat well, but healthful food need not be dull, nor does reducing fat and calories have to mean giving up flavor. Recipes in this massive book draw on the latest diabetes recommendations and make the best use of the new lower-fat ingredients available today. Each recipe is accompanied by a nutritional analysis and the most current diabetes exchange information.
This book explores the changing food culture of the urban American South during the Jim Crow era by examining how race, ethnicity, class, and gender contributed to the development and maintenance of racial segregation in public eating places. Focusing primarily on the 1900s to the 1960s, Angela Jill Cooley identifies the cultural differences between activists who saw public eating places like urban lunch counters as sites of political participation and believed access to such spaces a right of citizenship, and white supremacists who interpreted desegregation as a challenge to property rights and advocated local control over racial issues.
This book contains Brenda Langton's most requested recipes, including Miso and Herb Pâté, Poached Rainbow Trout, and Burgundy Mushroom Stew. Desserts, like Almond-Hazelnut Tart and Chocolate Carrot Cake, feature reduced amounts of dairy products and natural sweeteners.
This extraordinary collection features an unprecedented assortment of ephemera, or paper collectibles, related to food. It includes images of postcards, match covers, menus, labels, posters, brochures, valentines, packaging, advertisements, and other materials from nineteenth- and twentieth-century America. Internationally acclaimed food historian William Woys Weaver takes us on a lively tour through this dazzling collection in which each piece tells a new story about food and the past. Packed with fascinating history, the volume is the first serious attempt to organize culinary ephemera into categories, making it useful for food lovers, collectors, designers, and curators alike.
From the bestselling author of The Flavor Equation and Season and winner of the 2023 IACP Trailblazer Award: A fascinating exploration of the unique wonders of more than fifty vegetables through captivating research, stunning photography, and technique-focused recipes.
In Animal, Vegetable, Junk, trusted food authority Mark Bittman offers a panoramic view of how the frenzy for food has driven human history to some of its most catastrophic moments, from slavery and colonialism to famine and genocide—and to our current moment, wherein Big Food exacerbates climate change, plunders our planet, and sickens its people. Even still, Bittman refuses to concede that the battle is lost, pointing to activists, workers, and governments around the world who are choosing well-being over corporate greed and gluttony, and fighting to free society from Big Food’s grip.
Eat Dairy Free is the cookbook you've been craving to enjoy a dairy-free diet without special substitutes. Alisa Fleming shares more than 100 recipes for satisfying yet nutritious dairy-free breakfasts, lunches, dinners, snacks, and healthier desserts that use regular ingredients. Completely free of milk-based ingredients, including casein, whey, and lactose, these recipes are safe for those with milk allergies and other dairy-related health issues. And for those with further special diet needs, every recipe has fully tested gluten-free and egg-free options, and most have soy- and nut-free preparations, too.
Kitchen, cooking, nutrition, and eating have become omnipresent cultural topics. They stand at the center of design, gastronomy, nutrition science, and agriculture. Artists have appropriated cooking as an aesthetic practice – in turn, cooks are adapting the staging practices that go with an artistic self-image. This development is accompanied by a philosophy of cooking as a speculative cultural technique. This volume investigates the dimensions of a new "culinary turn," combining for the very first time contributions from the theory and practice of cooking.