French Provincial Cooking


Author: Elizabeth David
Publisher: Penguin
ISBN: 1101501235
Category: Cooking
Page: 544
View: 5685
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First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking. For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.

The Book of French Provincial Cooking


Author: Hilaire Walden
Publisher: Penguin
ISBN: 9781557882202
Category: Cooking
Page: 120
View: 5235
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Contains over one hundred recipes of traditional dishes made in French homes, including eggs in red wine, hake with orange, chicken chasseur, potato salad, and tarte tatin

French Country Cooking


Author: Elizabeth David
Publisher: Penguin UK
ISBN: 1405917350
Category: Cooking
Page: 208
View: 8430
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French Country Cooking - first published in 1951 - is filled with Elizabeth David's authentic recipes drawn from across the regions of France. 'Her books are stunningly well written ... full of history and anecdote' Observer Showing how each area has a particular and unique flavour for its foods, derived as they are from local ingredients, Elizabeth David explores the astonishing diversity of French cuisine. Her recipes range from the primitive pheasant soup of the Basque country to the refined Burgundian dish of hare with cream sauce and chestnut puree. French Country Cooking is Elizabeth David's rich and enticing cookbook that will delight and inspire cooks everywhere. Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.

El arte de comer


Author: MFK Fisher
Publisher: DEBATE
ISBN: 8499926177
Category: Cooking
Page: 944
View: 4994
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Un clásico imprescindible de la literatura gastronómica. M.F.K. Fisher revolucionó la manera en que se escribía sobre cocina y comida, hasta el punto que está considerada la primera escritora gastronómica moderna. Su primer libro, Sírvase de inmediato, se publicó en 1937 y la posicionó como una escritora gastronómica de referencia gracias a su personal combinación de memorias, viajes y cocina. Esta exitosa reputación se vio reforzada por sus escritos posteriores, dedicados a los períodos que pasó en La Provenza. El arte de comer reúne los mejores escritos de la autora. No es un simple recetario, ni una disertación sobre la comida, es una mezcla de ambas cosas tratadas con un estilo muy personal que no dejará indiferente al lector. Un libro que recoge reflexiones profundas sobre la vida a partir de la comida, del acto de comer, y que reúne más de sesenta recetas comentadas con referencias sociológicas, históricas,filosóficas y humor. «Qué maravilloso tener en mis manos la esencia de M.F.K. Fisher, cuyo ingenio y apasionadas opiniones sobre comida y aquellos que la producen, siguen tan vigentes hoy como décadas atrás, cuando las escribió.» Julia Child La crítica ha dicho... «La mejor prosa de Estados Unidos.» W.H. Auden «El ingenio y las apasionadas opiniones de M.F.K. Fisher acerca de la comida y de aquellos que la preparan, la consumen y opinan sobre ella son tan oportunas ahora como cuando las escribió.» Julia Child «Fisher tiene la extraordinaria capacidad de hacer que lo habitual parezca especial y maravilloso. Su ejemplo nace de su irrenunciable empeño en apreciar la vida según le llega.» Ruth Reichl «Este volumen debería ser de lectura obligada para todo cocinero. Define de un modo sensual y hermoso la vital relación que hay entre la comida y la cultura.» Alice Waters

Tourism and Visual Culture

Theories and Concepts
Author: Peter M. Burns,Cathy Palmer,Jo-Anne Lester
Publisher: CABI
ISBN: 1845936108
Category: Business & Economics
Page: 246
View: 470
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The study of tourism as a complex social phenomenon, beyond simply business, is increasing in importance. Providing an examination of perceptions of culture and society in tourism destinations through the tourist's eyes, this book discusses how destinations were, and are, created and perceived through the 'lens' of the tourist's gaze.

Food and Urbanism

The Convivial City and a Sustainable Future
Author: Susan Parham
Publisher: Bloomsbury Publishing
ISBN: 0857854747
Category: Social Science
Page: 376
View: 5351
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Cities are home to over fifty percent of the world's population, a figure which is expected to increase enormously by 2050. Despite the growing demand on urban resources and infrastructure, food is still often overlooked as a key factor in planning and designing cities. Without incorporating food into the design process – how it is grown, transported, and bought, cooked, eaten and disposed of – it is impossible to create truly resilient and convivial urbanism. Moving from the table and home garden to the town, city, and suburbs, Food and Urbanism explores the connections between food and place in past and present design practices. The book also looks to future methods for extending the 'gastronomic' possibilities of urban space. Supported by examples from places across the world, including the UK, Norway, Germany, France, Spain, Portugal, Greece, Romania, Australia and the USA, the book offers insights into how the interplay of physical design and socio-spatial practices centred around food can help to maintain socially rich, productive and sustainable urban space. Susan Parham brings together the latest research from a number of disciplines – urban planning, food studies, sociology, geography, and design – with her own fieldwork on a range of foodscapes to highlight the fundamental role food has to play in shaping the urban future.

Summer Cooking


Author: Elizabeth David
Publisher: Penguin UK
ISBN: 1405913983
Category: Cooking
Page: 272
View: 7063
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Summer Cooking - first published in 1955 - is Elizabeth David's wonderful selection of dishes, for table, buffet and picnic, that are light, easy to prepare and based on seasonal ingredients. Elizabeth David shows how an imaginative use of herbs can enhance even the simplest meals, whether egg, fish or meat, while her recipes range from a simple salade niçoise to strawberry soufflé. Finally, Summer Cooking has chapters on hors d'oeuvres, summer soups, vegetables, sauces and sweets that are full of ideas for fresh, cool food all summer long. 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday 'Britain's most inspirational food writer' Independent 'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.

Eating History

Thirty Turning Points in the Making of American Cuisine
Author: Andrew F. Smith
Publisher: Columbia University Press
ISBN: 0231511752
Category: Cooking
Page: 392
View: 787
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Food expert and celebrated food historian Andrew F. Smith recounts in delicious detail the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats. Smith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred years, however, Americans would cultivate an entirely different approach to crops and consumption. Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production. The proliferation of cookbooks, cooking shows, and professionally designed kitchens made meals more commercially, politically, and culturally potent. To better understand these trends, Smith delves deeply and humorously into their creation. Ultimately he shows how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.

1,000 Foods To Eat Before You Die

A Food Lover's Life List
Author: Mimi Sheraton
Publisher: Workman Publishing
ISBN: 076118306X
Category: Cooking
Page: 1008
View: 877
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The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.

French Provincial Cookery


Author: Colette Black
Publisher: N.A
ISBN: N.A
Category: Cooking, French
Page: 189
View: 995
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The Mushroom Feast


Author: Jane Grigson
Publisher: Grub Street Cookery
ISBN: 1909808490
Category: Cooking
Page: 336
View: 1697
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A timeless literary cookbook with more than 250 recipes and gastronomic treats that celebrate the varieties and culinary pleasures of mushrooms. An indispensable classic for all those who love mushrooms. Truffles . . . ceps . . . morels, they all conjure visions of one of the most intriguing and subtle of all gastronomic treats. Amateur cooks can feel overwhelmed by the many varieties of mushrooms, and mystified by how best to prepare them, while epicures hunger for new ways to expand their repertoires. With more than 250 recipes, Jane Grigson describes simple yet sumptuous preparations for all kinds of delectable fresh and preserved mushrooms. Included are helpful tips for selecting and preserving the best edible mushrooms (both wild and cultivated), the folklore behind the recipes, a brief history of mushroom cultivation, guides to distinguishing edible from poisonous fungi for those who venture to pick their own, and line drawings of the twenty-one most common species.

Persiana

Recetas de Oriente Proximo y Mas Alla
Author: Sabrina Ghayour
Publisher: N.A
ISBN: 9788416295043
Category:
Page: 240
View: 7211
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A celebration of the food and flavors from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes, including Lamb & Sour Cherry Meatballs, Chicken, Preserved Lemon & Olive Tagine, and Persian Flatbread.

Mrs Beeton's Book of Household Management

Abridged edition
Author: Isabella Beeton
Publisher: OUP Oxford
ISBN: 0191605417
Category: Fiction
Page: 672
View: 8914
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'As with the commander of an army, or the leader of any enterprise, so it is with the mistress of a house.' A founding text of Victorian middle-class identity, Household Management is today one of the great unread classics. Over a thousand pages long, and written when its author was only 22, it offered highly authoritative advice on subjects as diverse as fashion, child-care, animal husbandry, poisons, and the management of servants. To the modern reader expecting stuffy moralizing and watery vegetables, Beeton's book is a revelation: it ranges widely across the foods of Europe and beyond, actively embracing new food stuffs and techniques, mixing domestic advice with discussions of science, religion, class, industrialism and gender roles. Alternately fashionable and frugal, anxious and blusteringly self-confident, Household Management highlights the concerns of the ever-expanding Victorian middle-class at a key moment in its history. The abridged edition does justice to its high status as a cookery book, while also suggesting ways of approaching this massive, hybrid text as a significant document of social and cultural history. ABOUT THE SERIES: For over 100 years Oxford World's Classics has made available the widest range of literature from around the globe. Each affordable volume reflects Oxford's commitment to scholarship, providing the most accurate text plus a wealth of other valuable features, including expert introductions by leading authorities, helpful notes to clarify the text, up-to-date bibliographies for further study, and much more.

The New Mediterranean Diet Cookbook

A Delicious Alternative for Lifelong Health
Author: Nancy Harmon Jenkins
Publisher: Bantam
ISBN: 0345536142
Category: Cooking
Page: 512
View: 8261
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The eating style proven to reduce the risk of heart attack and stroke. Cooking Light named The New Mediterranean Diet Cookbook one of the top three healthy cookbooks of the last twenty-five years, calling it “a grand tour through the region.” Now Nancy Harmon Jenkins’s revolutionary approach to healthy eating is available for the first time as an eBook. Spanning the Mediterranean from Spain to France, Italy, and Greece, with side trips to Lebanon, Cyprus, and North Africa, this revised and updated edition of Nancy Harmon Jenkins’s acclaimed cookbook offers ninety-two mouthwatering new dishes plus the latest information about the nutritional benefits of one of the world’s healthiest cuisines. But best of all are the recipes—bursting with flavor, easy to prepare, and sure to please everyone at your table, whether you’re cooking for yourself, your family, or your friends. Known for classic favorites like tabbouleh and ratatouille, flatbreads, pastas, zesty herbs, and flavorful oils pressed from succulent olives, the Mediterranean diet combines delicious taste with health-supportive ingredients as few other cuisines do. With an emphasis on fruits and vegetables, grains and legumes, fish, lean meats, and heavenly desserts, here are recipes for over 250 outstanding dishes created for today’s American kitchens. You’ll also find new cooking techniques and a simplified approach to cooking—because simplicity is what the Mediterranean way of eating is all about. Experienced and novice cooks alike will be inspired by these delectable, seasonally inspired recipes ranging from sweet young Roman-style peas for spring to skewered shrimp for summer, robust North African Pumpkin Soup when autumn is in the air, and warming winter dishes like Lebanese Garlicky Roast Chicken and Cypriote Braised Pork with Wine, Cinnamon, and Coriander—plus a variety of fabulous pizzas and dinner pies, hearty salads like Tuscan panzanella, and satisfying small dishes known as tapas. Also included is a special selection of traditional dishes prepared for Islamic, Jewish, and Christian holidays that can be enjoyed year round. Rich in flavor and healthy nutrients but low in saturated fats and cholesterol, here are recipes that will delight your palate, nourish body and soul—and can be prepared with ease in your home kitchen.

Book Lust

Recommended Reading for Every Mood, Moment, and Reason
Author: Nancy Pearl
Publisher: Sasquatch Books
ISBN: 1570616590
Category: Literary Criticism
Page: 304
View: 9848
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What to read next is every book lover's greatest dilemma. Nancy Pearl comes to the rescue with this wide-ranging and fun guide to the best reading new and old. Pearl, who inspired legions of litterateurs with "What If All (name the city) Read the Same Book," has devised reading lists that cater to every mood, occasion, and personality. These annotated lists cover such topics as mother-daughter relationships, science for nonscientists, mysteries of all stripes, African-American fiction from a female point of view, must-reads for kids, books on bicycling, "chick-lit," and many more. Pearl's enthusiasm and taste shine throughout.

The Flavor Thesaurus

A Compendium of Pairings, Recipes and Ideas for the Creative Cook
Author: Niki Segnit
Publisher: Bloomsbury Publishing USA
ISBN: 1608193136
Category: Cooking
Page: 400
View: 8553
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“A perfect reference for the aspiring foodie.” –Chicago Tribune Winner of the André Simon Award * Observer Best Books of the Year * Guild of Food Writers Best First Book Award A complete guide to the 99 most essential ingredients and their numerous flavor combinations, offering inspiration for the cook who has everything. Whether a flavor is defined by a "grassy" ingredient like dill, cucumber, or peas, or a "floral fruity" food like figs, roses, or blueberries, flavors can be combined in wildly imaginative ways. In this lively and original book, Niki Segnit identifies the 99 fundamental ingredients of food and examines what goes with what-revealing for the first time just how infinite are the possibilities in an everyday kitchen. Segnit has scoured thousands of recipes in countless recipe books, talked to dozens of food technologists and chefs, and visited hundreds of restaurants-all in her quest to uncover the planet's essential pairings. Moving from Meaty to Cheesy, Earthy to Mustardy, and more, Segnit celebrates traditional pairings such as pork and apple and cucumber and dill; points us toward contemporary favorites like goat cheese and beet; and introduces us to unlikely but delicious matchings such as blueberry and mushroom. With nearly a thousand entries and 200 recipes, The Flavor Thesaurus is not only a highly useful and covetable reference book, but the sort of book that will keep you reading, laughing, and cooking for years to come.

Creole and Cajun Cookbook - New Orleans Cuisine


Author: James Newton
Publisher: Springwood emedia
ISBN: 1476485070
Category: Cooking
Page: N.A
View: 9565
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This ecookbook combines the cooking flavours of Creole and Cajun dishes found in the great city of New Orleans. It has a section for the essential mixes of authentic spice mixes and sauces, which originate from the creole culture as well as great CREOLE recipes like: Creole Crab Cakes, Crawfish Etoufée, Fish Po' Boy, `Shut My Mouth" Alligator, Classic Creole Gumbo, Plantation Jambalaya, plus many more. CAJUN Recipes: Cajun Deep-Fried Turkey, Cajun Crawfish Pie, Blend of the Bayou, Red Beans and Rice, Cajun Catfish, Chicken, Sausage, and Shrimp Gumbo... plus many more including the classic New Orleans Deserts.