In this second edition of her acclaimed cookbook, Chef Kirsten Dixon has added new recipes and revised some of her classics to reflect the changes in palate.
Bake your way through delicious time-tested recipes from one of Americas premier resorts, modified for home bakersFrom Deer Valley, the Utah ski resort renowned for cuisine and service, Executive Pastry Chef Letty Halloran Flatt offers 126 of the resorts tried-and-true recipes for breakfast treats, homemade breads, cookies, and ice creams, as well as pies and tarts, elegant cakes, and one-of-a-kind dessertsa mouthwatering blend of Flatts years of experience and her penchant for fresh, natural flavors.
CelebratingSanta Barbara'sbest restaurants and eateries with recipes and photograph, Santa Barbara Chef's Table profiles signature at home recipes from40legendary dining establishments.
Centered on the worlds premier winemaking region and renowned culinary destination, Wine Country Chefs Table offers an intimate look at a region that thousands of travelers often just taste.
The classic cookbook, now fully updated and revisedWith The New Boston Globe Cookbook, the beloved Boston Globe Cookbookwhich was first published in 1948 and has sold almost 100,000 copies in Globe Pequot Press editions since the 1980scomes back to life in all its glory, now also reflecting the flavors of the twenty-first-century city.
Compiled by the editors of Alaska Northwest Books, The Alaska Homegrown Cookbook contains the best recipes from dozens of Alaska Northwest cookbooks published over the past forty years.
From Louisiana to your table with love-50 authentic Cajun and Creole recipesWelcome to the perfect way to start cooking up sweet and savory Southern flavors in a flash.
Desde 2010 Descorchados viene ofreciendo la más completa de las radiografías de la escena argentina de vinos, una foto en gran angular y en HD de lo último que se debe saber de los vinos del país.
Best Food Book of 2014 by The Atlantic Looking at the historic Italian American community of East Harlem in the 1920s and 30s, Simone Cinotto recreates the bustling world of Italian life in New York City and demonstrates how food was at the center of the lives of immigrants and their children.
This book takes you on a very different journey to wine country, inviting you to enjoy the remarkable stories of twenty dynamic women in the world of wine.
This book explores food from a philosophical perspective, bringing together sixteen leading philosophers to consider the most basic questions about food: What is it exactly?
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.
These sometimes harrowing, frequently funny, and always riveting stories about food and eating under extreme conditions feature the diverse voices of journalists who have reported from dangerous conflict zones around the world during the past twenty years.
Current discussions of the ethics around alternative food movements--concepts such as "e;local,"e; "e;organic,"e; and "e;fair trade"e;--tend to focus on their growth and significance in advanced capitalist societies.
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.
In the blizzard of attention around the virtues of local food production, food writers and activists place environmental protection, animal welfare, and saving small farms at the forefront of their attention.
Dacha Idylls is a lively account of dacha life and how Russians experience this deeply rooted tradition of the summer cottage amid the changing cultural, economic, and political landscape of postsocialist Russia.
People have always grown food in urban spaces-on windowsills and sidewalks, and in backyards and neighborhood parks-but today, urban farmers are leading an environmental and social movement that transforms our national food system.
Although South Asian cookery and gastronomy has transformed contemporary urban foodscape all over the world, social scientists have paid scant attention to this phenomenon.
This book is an interdisciplinary primer on critical thinking and effective action for the future of our global agrifood system, based on an understanding of the system's biological and sociocultural roots.
Marion Nestle, acclaimed author of Food Politics, now tells the gripping story of how, in early 2007, a few telephone calls about sick cats set off the largest recall of consumer products in U.
Cheap Meat follows the controversial trade in inexpensive fatty cuts of lamb or mutton, called "e;flaps,"e; from the farms of New Zealand and Australia to their primary markets in the Pacific islands of Papua New Guinea, Tonga, and Fiji.
Secrets from the Greek Kitchen explores how cooking skills, practices, and knowledge on the island of Kalymnos are reinforced or transformed by contemporary events.
With a uniquely balanced combination of salty, sweet, sour, and spicy flavors, Thai food burst onto Los Angeles's and America's culinary scene in the 1980s.
This book explores the origins and significance of the French concept of terroir, demonstrating that the way the French eat their food and drink their wine today derives from a cultural mythology that developed between the Renaissance and the Revolution.
A Vineyard Odyssey is a fascinating saga of wine-the journey from vine to bottle-that takes the reader on a travelogue of the many hazards that lie along the way.
