Catalog Search Results
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Summary
"Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. After slavery, potlikker sustained the working poor, both black and white. In the South of today, potlikker has taken on new meanings as chefs have reclaimed it. Potlikker is a quintessential...
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Named a Best Book of 2023 by Financial Times, The Guardian, and BBC's The Food Programme
“Anya von Bremzen, already a legend of food writing and a storytelling inspiration to me, has done her best work yet. National Dish is a must-read for all those who believe in building longer tables where food is what bring us all together.” —José Andrés
“If you’ve ever contemplated the...
“Anya von Bremzen, already a legend of food writing and a storytelling inspiration to me, has done her best work yet. National Dish is a must-read for all those who believe in building longer tables where food is what bring us all together.” —José Andrés
“If you’ve ever contemplated the...
Author
Summary
New York Times bestseller
From the Winner of the James Beard Lifetime Achievement Award
Now a Netflix Original Series
The grande dame of African American cookbooks and winner of the James Beard Lifetime Achievement Award stakes her claim as a culinary historian with a narrative history of African American cuisine.
Acclaimed cookbook author Jessica B. Harris...
From the Winner of the James Beard Lifetime Achievement Award
Now a Netflix Original Series
The grande dame of African American cookbooks and winner of the James Beard Lifetime Achievement Award stakes her claim as a culinary historian with a narrative history of African American cuisine.
Acclaimed cookbook author Jessica B. Harris...
Author
Summary
"Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English? "As a species, we're hardwired to obsess over food," Matt Siegel explains as he sets out "to uncover the hidden side of everything we put in our mouths." Siegel also probes subjects ranging from the myths--and realities--of...
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"The James Beard award-winning author of the acclaimed The Cooking Gene explores the cultural crossroads of Jewish and African diaspora cuisine and issues of memory, identity, and food. In Koshersoul, Michael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish diaspora. To Twitty, the creation of African-Jewish cooking is a conversation...
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Stanford University linguist and MacArthur Fellow Dan Jurafsky dives into the hidden history of food.
Why do we eat toast for breakfast and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu?
In The Language of Food, Stanford University professor and MacArthur
...Summary
"This outstanding work of scholarship explains what we eat and why we eat it. The multidisciplinary articles discuss both individual foods and topcs such as food fads, famine, and eating disorders."--"Outstanding Reference Sources," American Libraries, May 2001.
An undertaking without parallel or precedent, this monumental two-volume work encapsulates much of what is known of the history of food and nutrition. It constitutes a vast and essential...
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Though many of the foods in this book are taken for granted and one (the mammoth) is no longer consumed, these foods have kept humans alive for millennia and theirs is a fascinating story. Like the other titles in this highly-regarded series, this book organizes the fifty foods into short illustrated chapters of fascinating narratives: the "who, where, when, why and how" of each food's introduction and its impact on civilization in one or more cultural,...
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Series
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"Many of us are worried (or at least we should be) about the impacts of globalization, pollution, and biotechnology on our diets. Whether it's monoculture crops, hormone-fed beef, or high-fructose corn syrup, industrially-produced foods have troubling consequences for us and the planet. But as culinary diversity diminishes, many people are looking to a surprising place to safeguard the future: into the past. The Lost Supper explores an idea that is...
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From prehistory and the discovery of fire to modern cuisines and celebrity chefs, this book uses a global, multicultural approach to explain how major historical events have affected and defined culinary traditions in different societies around the world. This indispensable new Third Edition is more comprehensive and insightful than ever, featuring: a) New cuisines and cultures including Norwegian, Ethiopian, Canadian, and Mayan. b) More detailed...
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This stunning cookbook is as practical as it is beautiful with 1,000 recipes and 1,800 color photographs that make cooking step-by-step simple pleasure. With tasty recipes ranging from traditional family favorites to new innovative dishes, The Good Housekeeping Step-by-Step Cookbook covers scores of basic to advanced cooking techniques. From appetizers to meat and poultry, from pastas to flatbreads, from vegetables to desserts, every section begins...
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"A rollicking exploration of the history and future of our favorite foods When we humans love foods, we love them a lot. In fact, we have often eaten them into extinction, whether it is the megafauna of the Paleolithic world or the passenger pigeon of the last century. In Lost Feast, food expert Lenore Newman sets out to look at the history of the foods we have loved to death and what that means for the culinary paths we choose for the future. Whether...
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Learn the ins and outs of canning from preserving pro, Karen. In this class, Karen demystifies the canning process, explaining the necessary (and unnecessary) tools and rules for hot water bath canning as well as important safety tips. For first time canners, Karen recommends starting with a pickled carrot, and she provides a yummy recipe for a basic brine. Note that this brine can be used to pickle any veggie you like - consider this your go-to recipe...
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In this class, our resident jamming expert, Karen Solomon, shares a simple recipe for a classic favorite: blueberry jam. Karen demonstrates exactly how to make this stove-top recipe, and she also walks you through the basics for properly canning the jars, ensuring a long shelf-life. If you would like to veer away from the classic, Karen provides lots of ideas for add-in flavors, like fruity liqueurs, fresh herbs, citrus zest and extracts.
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Learn how to preserve the taste of late-summer garden tomatoes with canning pro, Karen Solomon. Karen will teach you the basics of selecting and peeling perfectly ripe tomatoes, then show you how to safely can and process them so you can enjoy the taste of summer sunshine all year long. These whole canned tomatoes are perfect for soups, sauces, and everyday cooking throughout the year.
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This holiday season, forego the store-bought marshmallows and whip up a batch of these chunky, light, and flavorful treats. Not only are they the perfect topper for your mug of cocoa, but they also toast up perfectly over open flame. In this class, Karen will show you how to use a candy thermometer to ensure perfect texture and prepare the pan so you don't wind up with a goopy mess. At the end, Karen will show you how to roll the marshmallows in powdered...