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books tagged “food reference”
books tagged “food reference”
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Alton Brown's Gear for Your Kitchenby Alton BrownISBN 1584792965 (1-58479-296-5)
Hardcover, Stewart, Tabori & Chang
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› Find signed collectible books: 'Alton Brown's Gear for Your Kitchen'Book summary:"I think cooking is a lot of fun and I hate to see people not having fun doing it just because they don't have the right tools--which is not to say they need the prettiest, best, most expensive tools. They just need the tools that are right for them." Such is the organizing principle of Alton Brown's Gear for Your Kitchen by the selfsame Alton Brown, star of Food Network's Good Eats as well as award-winning author of I'm Just Here for the Food. It's an interesting, effective principle. It comes from a guy who serves pie with a four-dollar mortar trowel he picked up at the hardware store.
Brown's opening challenge is a 60-day, four phase process of ridding your kitchen of all things unused and insignificant--easy on the surface, but tough in the doing. That leaves room for essential gear. And to help make those choices, Brown looks at pots and pans, sharp things (not just knives, but graters, mandolins, and cheese slicers, too), small things with plugs (as in small appliances--from food processors to coffee makers to deep fat fryers), kitchen tools unplugged (those items that fill drawers), storage and containment, and safety and sanitation.
If this were just an encyclopedia, what an unwholesome bore it would be. But Brown turns this relevant information into a romp. He's talking about the tools he uses, after all, and has no fear of naming likes and dislikes--based on his own experience. He also includes unending side chatter about cutting corners, saving money, and actually putting good tools to work. You'll find recipes throughout, and techniques, too. Like, how to bake a chicken in a flower pot. If you wonder why you would even want to attempt it in the first place, Brown clues you in. Alton Brown's Gear for Your Kitchen is about as guilt free as pleasure will ever get. --Schuyler Ingle [via]
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The American Frugal Housewifeby Lydia Maria ChildISBN 048640840X (0-486-40840-X)
Softcover, Dover Pubns
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› Find signed collectible books: 'The American Frugal Housewife'More editions of The American Frugal Housewife:
- The American Frugal Housewife: ISBN 0918222982 (0-918222-98-2)
Hardcover, Ingram Pub Services - The American Frugal Housewife: ISBN 0939218224 (0-939218-22-4)
Hardcover, Alan C Hood & Co - The American Frugal Housewife: ISBN 0060114827 (0-06-011482-7)
Hardcover, Harper & Row - The American Frugal Housewife: ISBN 048640840X (0-486-40840-X)
Softcover, Dover Pubns
- The American Frugal Housewife: ISBN 0918222982 (0-918222-98-2)
Aroma: The Magic of Essential Oils in Food & Fragranceby Mandy Aftel, Daniel PattersonISBN 1579652646 (1-57965-264-6)
Hardcover, Artisan
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A Baghdad Cookery Book: The Book of Dishes (Kitab al-Tabikh)by Muhammad Ibn Al-h Al-baghdadiISBN 1903018420 (1-903018-42-0)
Softcover, Prospect Books
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Best Kitchen Quick Tips: 523 Tricks, Techniques and Shortcuts for the Curious Cookby Cook's IllustratedISBN 0936184655 (0-936184-65-5)
Softcover, Cooks Illustrated
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The Boke of Keruynge: The Book of Carvingby Peter Brears, Wynken De WordeISBN 1870962192 (1-870962-19-2)
Hardcover, David Brown Book Co
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The Book of Coffeeby Alain StellaISBN 2080136194 (2-08-013619-4)
Hardcover, Flammarion et Cie
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› Find signed collectible books: 'The Book of Coffee'Book summary:How many of us appreciate the extent to which coffee, first popularized during the fifteenth century, has changed the world?[via]
Coffee has circled the globe and is now consumed by billions of people who value it for the extraordinary benefits it bestows: its delicious flavors and frangrances, of course; plus its virtues as a physical and mental stimulant; and, above all, its admirable ability to inspire conviviality. From Asia to the Middle East, Europe, and the Americas, coffee warms the soul and brings people together.
Discovered in a remote corner of Abyssinia, coffee has its roots in a land where genies appear from magic lamps, and where seers use it to foretell the future. No wonder coffee began its history surrounded by an aura of mystery and legend.
The Book of Coffee tells of famous coffee-lovers--such as Bach who dedicated a cantata to his favorite beverage, and Pope Clement VIII who refused to ban the allegedly "diabolical" drink--and reveals through an astonishing and beautiful collectio of images the importance of coffee in society from the London coffee-houses of the sevententh century to the Prohibition years in the United States when coffee consumption reached record levels.
Filled with advice on how to achieve the perfect cup of coffee, the book also includes a Guide to the best coffee purveyors and coffee shops throughout the world--making The Book of Coffee and indispensable gift for the true coffee-lover.More editions of The Book of Coffee:
The Book of Spicesby Alain Stella, Jacques BoulayISBN 2080136658 (2-08-013665-8)
Hardcover, St Martins Pr
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The Book of Teaby Alain Stella, Giles Brochard, Nadine Beautheac, Catherine Donzel, Anthony BurgessISBN 2080135333 (2-08-013533-3)
Hardcover, Flammarion et Cie
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› Find signed collectible books: 'The Book of Tea'Book summary:The most complete guide to the history and pleasures of one of the world's most popular beverages.[via]More editions of The Book of Tea:
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The Book of Teaby Anthony Burgess, Nadine Beautheac, Gilles Brochard, Catherine Dozel, Alain StellaISBN 208030478X (2-08-030478-X)
Hardcover, Flammarion et Cie
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› Find signed collectible books: 'The Book of Tea'Book summary:Tea is a beverage with roots all over the globe, from English tearooms to the mountains of Tibet. This exquisitely illustrated volume leads readers on an investigation of the many faces of tea: a mythic plant, a ceremony, the cause of wars (remember the Boston Tea Party), and ultimately one of the world's favorite beverages. The Book of Tea provides a comprehensive history and background of the beloved ritual of tea, providing photographed accounts of tea farming, tea barons and, teatime, and capturing the various tastes and nuances of teas from around the world.
This book, based on the original Flammarion title The Book of Tea, is now edited and brought up to date.
This book acts as both a guide to the appreciation of tea and a travel guide to the regions responsible for the production of tea, including Asia, the Middle East, and parts of Africa. Anyone who loves tea will be delighted by the chance to delve into the magnificent photography and descriptive writing of The Book of Tea. [via]More editions of The Book of Tea:
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Bulfinch's Mythology: The Age of Fableby Thomas BulfinchISBN 1847029590 (1-84702-959-0)
Softcover, Echo Library
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The Cambridge World History of Foodby Kenneth F. Kiple, Kriemhild Conee OrnelasISBN 0521402166 (0-521-40216-6)
Hardcover, Cambridge Univ Pr
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Culinaria: Franceby Andre Domine, Gunter BeerISBN 3829020198 (3-8290-2019-8)
Hardcover, Konemann
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Culinaria Germanyby Christine Metzger, Ruprecht Stempell, Christoph Buschel, Sasa FuisISBN 3895089060 (3-89508-906-0)
Hardcover, Konemann
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The Curious Cookby Harold J. McGee, Laurie AndersonISBN 0020098014 (0-02-009801-4)
Hardcover, Wiley & Sons, Incorporated, John
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› Find signed collectible books: 'The Curious Cook'Book summary:Cooking with aluminum pots and pans doesn't cause Alzheimer's disease. This is only one of the curious facts that fill The Curious Cook--a book that persuasively demonstrates that science can enrich everyday experiences liek cooking, eating, and living. [via]
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Essentials of Cookingby James PetersonISBN 1579652360 (1-57965-236-0)
Softcover, Artisan
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› Find signed collectible books: 'Essentials of Cooking'Book summary:After reading Essentials of Cooking, you will grill any fish with confidence, make delicious gratins using whatever vegetables are nicest at the market, and know that any pilaf, risotto, or paella you cook will come out just right. Author James Peterson's goal is to get people to cook comfortably without hewing to the precision of recipes and to feel relaxed in the kitchen whatever the task. Peterson accomplishes this by combining text with detailed color photos and paying attention to everything that makes a cook proficient. He teaches both small techniques, such as how to hold a swivel peeler, as well as large ones, such as how to determine the doneness of a steak, roast, or fish using just touch and sight and how to dress a salad by coating the leaves with oil, then dissolving salt in a spoon with vinegar and drizzling this over the greens before tossing them. In every case, the 1,100-plus color shots give a precise picture of what the reassuring text explains.
To teach skills and technique, Peterson leads you, for example, through sweating the leeks for Pureed Leek and Potato Soup in butter, then cooking the potatoes until they soften, and so on. This explanation includes no quantities or timing. Peterson's point is that these vary according to how much soup you are making, so he tells what to look for and when, enabling you to make this soup for 4 or 40. One possible drawback of this book is that you may have to consult its well-organized index when you need to locate one of the valuable hints grouped in any of the Kitchen Notes and Tips boxes, like the fact that chicken can be cooked over lower heat than steaks and chops because it takes longer to cook through. But cooks and eager students will settle into Essentials of Cooking, as one dives into a good novel, becoming immersed in its depth and practicality. Complete beginners might feel overwhelmed at first by the density of information and the tightly packed layout on each page. If they view this volume as a handbook, reading particular sections as needed, they will comfortably appreciate the nurturing Peterson offers their kitchen skills. --Dana Jacobi [via]
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European Specialtiesby Andre Domine, Michael Ditter, Joachim RomerISBN 3895082341 (3-89508-234-1)
Hardcover, Koenemann Verlagsgesellschaft
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Food: An Authoritative, Visual History and Dictionary of the Foods of the Worldby Waverley RootISBN 0671627953 (0-671-62795-3)
Softcover, Simon & Schuster
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Food: An Informal Dictionaryby Waverley Lewis RootISBN 0671225898 (0-671-22589-8)
Hardcover, Smithmark Pub
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Food Lover's Companion: Comprehensive Definitions of over 3000 Food, Wine and Culinary Termsby Sharon Tyler HerbstISBN 0812041569 (0-8120-4156-9)
Softcover, Barrons Educational Series Inc
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Food Plants of Chinaby Shiu-Ying HuISBN 9622018602 (962-201-860-2)
Hardcover, Chinese University Press, The
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![[???]: German Specialities](http://ecx.images-amazon.com/images/P/3829026218.01._SL160_SCLZZZZZZZ__.jpg "[???]: German Specialities")
German SpecialitiesISBN 3829026218 (3-8290-2621-8)
Hardcover, Koenemann Verlagsgesellschaft
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The Good Housekeeping Step-By-Step Cookbookby Susan Westmoreland, Good Housekeeping InstituteISBN 1588162745 (1-58816-274-5)
Hardcover, Hearst Books
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Home Comforts: The Art And Science Of Keeping Houseby Cheryl Mendelson, Harry BatesISBN 0743272862 (0-7432-7286-2)
Softcover, Scribner
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› Find signed collectible books: 'Home Comforts: The Art And Science Of Keeping House'Book summary:Virtually everyone enjoys a crisply ironed dress shirt, clean sheets on a well-made bed, and a savory home-cooked meal. Yet housekeeping today stands as a somewhat neglected, if not maligned, job. But as author Cheryl Mendelson points out in Home Comforts, keeping house well can be a rewarding position--it allows you to provide for the physical and emotional comfort of loved ones. It's also not an easy job--there's much to be learned about properly managing a home, and Mendelson has set out to provide a guide to doing just that.
Mendelson, a homemaker, lawyer, and mother, learned about housekeeping from an early age from her grandmothers, one Appalachian, the other Italian. The two grandmothers taught her that although different ways of keeping house can be appropriate, there are generally smarter, faster, and more creative ways of housekeeping that make it less of a chore and more of an art. In a practical, authoritative tone, Mendelson discusses the ins and outs of homemaking, such as washing dishes, recommended cleaning methods for various surfaces, housekeeping for those with pets or allergies, and emergency preparedness and safety procedures.
Mendelson's well-researched book includes meticulous sections on food (for example, which foods belong in the fridge versus the pantry, food storage times, picking the freshest fruits and vegetables, and keeping your kitchen and food sanitary) as well as laundry (caring for various fabrics, how to read--and read between the lines of--clothing care labels, and removing stains). Mendelson covers a lot of ground, and as she herself points out, readers shouldn't feel required to do everything mentioned in the book--simply pick the activities that seem appropriate for your particular home. This is a comprehensive reference book that should serve homemakers well and induce a greater appreciation for the effort and specialized knowledge that go into keeping house. --Kris Law [via]
More editions of Home Comforts: The Art And Science Of Keeping House:
- Home Comforts: The Art And Science Of Keeping House: ISBN 068481465X (0-684-81465-X)
Hardcover, Simon & Schuster - Home Comforts: The Art And Science Of Keeping House: ISBN 0743246047 (0-7432-4604-7)
Hardcover, Simon & Schuster - Home Comforts: The Art And Science Of Keeping House: ISBN 0743272862 (0-7432-7286-2)
Softcover, Scribner
- Home Comforts: The Art And Science Of Keeping House: ISBN 068481465X (0-684-81465-X)
How to Make Love and Dinner at the Same Time: 200 Slow Cooker Recipes to Heat Up the Bedroom Instead of the Kitchenby Rebecca Field JagerISBN 1580629180 (1-58062-918-0)
Softcover, Adams Media Corp
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Hungaryby Aniko GergelyISBN 3829026188 (3-8290-2618-8)
Hardcover, Konemann
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I'm Just Here for More Food: Food X Mixing + Heat=Bakingby Alton BrownISBN 1584793414 (1-58479-341-4)
Hardcover, Stewart Tabori & Chang
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› Find signed collectible books: 'I'm Just Here for More Food: Food X Mixing + Heat=Baking'Book summary:Alton Brown's I'm Just Here for More Food: Food x Mixing + Heat = Baking should be required reading for those who truly want to learn how to become great bakers. In his own off-beat style Alton explains the science behind the process simply and in a manner you will not only remember, but subconsciously apply to all your baking endeavors. What is salt's role in the baking process? Why use eggs? Why is the way you mix important to overall success? Stylized and presented like his first book and popular Food Network show Good Eats, Baking is more like a goofy textbook rather then a pretty, photographed book with a bunch of recipes. If you are looking for a couple of quick, simple recipes to make cookies or bread, keep looking. If it's an education about the "Whats," "Whys," and "Hows" of baking with the intent to lift your skills to a new level: welcome!
Baking is a precise science that needs to be followed to the letter if you want success. It is highly recommended to read the introduction and "The Parts Department" section before attempting any of the recipes in this book. The essence of Alton Brown's book is not to simply follow recipes, but to get a deep understanding of what is going on during the baking process. The introduction goes over the layout of the book and how it should be used (the ingenious "method flaps" for instance), the low down on how to read recipes, the importance of measuring by weight vs. volume, and baking's five core steps. The "Parts" section explains just that: ingredients. What is the chemical make up of proteins, carbs, and fats? Why is their interrelationship so important to success? How well do you know flour, eggs, sugar, and baking soda? Once you have the basics down and your parts measured it's time to get mixing. The rest of the book is smartly broken up by the six major mixing methods (Muffin, Biscuit, Creaming, Straight Dough, Egg Foam, and Custards). Each technique is explored in detail with recipes to follow. You won't find any ultra fancy recipes in Baking. The focus here is on the basics and getting the basics down right. Rediscover some old favorites like chocolate cookies and muffins, buttermilk pancakes, biscuits, shortcake, multigrain loaf bread, and good old fashioned cheesecake. There is no denying it, follow Alton's advice and you will be a better baker. Guaranteed. --Rob Bracco [via]
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I'm Just Here for the Food: Food + Heat = Cookingby Alton BrownISBN 1584790830 (1-58479-083-0)
Hardcover, Harry N Abrams Inc
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› Find signed collectible books: 'I'm Just Here for the Food: Food + Heat = Cooking'Book summary:Alton Brown, host of Food Network's Good Eats, is not your typical TV cook. Equal parts Jacques Pépin and Mr. Science, with a dash of MacGyver, Brown goes to great lengths to get the most out of his ingredients and tools to discover the right cooking method for the dish at hand. With his debut cookbook, I'm Just Here for the Food, Brown explores the foundation of cooking: heat. From searing and roasting to braising, frying, and boiling, he covers the spectrum of cooking techniques, stopping along the way to explain the science behind it all, often adding a pun and recipe or two (usually combined, as with Miller Thyme Trout).
I'm Just Here for the Food is chock-full of information, but Brown teaches the science of cooking with a soft touch, adding humor even to the book's illustrations--his channeling of the conveyer belt episode of I Love Lucy to explain heat convection is a hoot. The techniques are thoroughly explained, and Brown also frequently adds how to augment the cooking to get optimal results, including a tip on modifying a grill with a hair dryer for more heat combustion. But what about the food? Brown sticks largely to the traditional, from roast turkey to braised chicken piccata, though he does throw a curveball or two, such as Bar-B-Fu (marinated, barbecued tofu). And you'll quickly be a convert of his French method of scrambling eggs via a specially rigged double boiler--the resulting dish is soft, succulent, and lovely. But more than just a recipe book, I'm Just Here for the Food is a fascinating, delightful tour de force about the love of food and the joy of discovery. --Agen Schmitz [via]
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I'm Just Here for the Food: Kitchen User's Manualby Alton BrownISBN 1584792981 (1-58479-298-1)
Hardcover, Harry N Abrams Inc
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I'm Just Here for the Food: The Director's Cutby Alton BrownISBN 158479559X (1-58479-559-X)
Hardcover, Stewart Tabori & Chang
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› Find signed collectible books: 'I'm Just Here for the Food: The Director's Cut'Book summary:Eight years ago, Alton Brown set out to create a cooking show for a new generation. The result was "Good Eats", one of Food Network's most popular programmes. Four years ago, when Alton Brown set out to write "I'm Just Here for the Food", he wanted to create a cookbook unlike any other - a cookbook for people who would rather understand their food than follow a recipe. A mix of cutting edge graphics and a fresh take on preparing food, "I'm Just Here for the Food" became one of the best-selling cookbooks of the year - and received the James Beard Foundation/KitchenAid Book Award as best reference book. This year, to commemorate and celebrate this more-than-300-thousand-copies-sold success story, STC is pleased to announce "I'm Just Here for the Food: The Director's Cut". This special edition features 10 brand-new recipes, 20 pages of material not included in the original book, a jacket that folds out into a poster and a removable refrigerator magnet - all wrapped around the material that made the original a classic instruction manual for the kitchen. The book now combines more than 90 recipes with a wealth of information that allow anyone - at any level of expertise - to understand the whys and wherefores of cooking. [via]
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Indian Food: A Historical Companionby K. T. AchayaISBN 0195644166 (0-19-564416-6)
Softcover, Oxford Univ Pr
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Ingredientsby Koenemann Inc. StaffISBN 3829034539 (3-8290-3453-9)
Softcover, Konemann
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› Find signed collectible books: 'Ingredients'Book summary:The well structured and highly informative reference book Ingredients identifies approximately 2000 ingredients by name an describes their composition and uses. This
book will help cooks - and everyone who likes to eat - find their way through the world's jungle of ingredients. [via]More editions of Ingredients:
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Italyby Koenemann Inc. StaffISBN 3829029012 (3-8290-2901-2)
Hardcover, Konemann
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› Find signed collectible books: 'Italy'Book summary:Food and culture are inexorably tied together. The Culinaria series reports on every aspect of the cuisine of a country within the context of the people who created it. One of the most successful series in cook book history, these new editions are updated with the guidance of first-class chefs, and come in a durable flexi-cover format to withstand abuse while spending time in the kitchen.
The teams behind each Culinaria volume spend months in the region they are working on, allowing them time to fully absorb all of the food and drink a country can offer. Profusely illustrated with spectacular photography and abundantly peppered with authentic recipes, these volumes are a treat for both the mind and the palate.
Learn about the history behind the dishes, their cultural significance, and how to prepare them.
Beautiful photographs take you on a tour from the local villages to inside the kitchen where you will find the final product.
Enormous variety of magnificent photographs and tempting recipes together with knowledgeable text that is easy for readers and cooks of all skill levels to understand. [via]More editions of Italy:
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Joy of Cookingby Irma S. RombauerISBN 0026045702 (0-02-604570-2)
Hardcover, Scribner
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› Find signed collectible books: 'Joy of Cooking'Book summary:Irma Rombauer collected recipes from friends for the first Joy of Cooking, and published it herself. For this sixth edition, the All New, All Purpose Joy of Cooking, Ethan Becker, grandson of Irma and son of Marion Rombauer Becker, worked with Maria Guarnaschelli, senior editor and vice president at Scribner's. Together, they called on top food professionals to produce a Joy that reflects the way we eat today.
Five new chapters satisfy today's love of pasta, pizza, noodles, burritos, grains, and beans, including soy. The roughly 3,000 recipes, most revised from earlier editions, give the food processor and microwave their due. Interest in ethnic flavors, grazing, leaner meats, more fish, and less fat are reflected, and old standbys such as Tuna Noodle Casserole and Fried Chicken are updated. Information on canning, jams, pickles, and preserves is replaced by expanded material on grilling, barbecuing, flavored oils, and vinegars. Also gone is the personal voice of the old Joy. The new Joy of Cooking is comprehensive for today's cooks. Time will tell if it remains the long-loved, dog-eared kitchen companion and teacher Joy has been since 1931. [via]
More editions of Joy of Cooking:
- Joy of Cooking: ISBN 0684818701 (0-684-81870-1)
Hardcover, Scribner - Joy of Cooking: ISBN 0743246268 (0-7432-4626-8)
Hardcover, Scribner - Joy of Cooking: ISBN 0762408413 (0-7624-0841-3)
Hardcover, Running Pr Book Pub - Joy of Cooking: ISBN 0451925114 (0-451-92511-4)
Softcover, New Amer Library - Joy of Cooking: ISBN 0452263328 (0-452-26332-8)
Softcover, Penguin USA - Joy of Cooking: ISBN 0452263336 (0-452-26333-6)
Softcover, Penguin USA - Joy of Cooking: ISBN 0452279232 (0-452-27923-2)
Softcover, Plume - Joy of Cooking: ISBN 002604580X (0-02-604580-X)
Hardcover, Simon & Schuster - Joy of Cooking: ISBN 0672518317 (0-672-51831-7)
Hardcover, Bobbs-Merrill - Joy of Cooking: ISBN 0026045702 (0-02-604570-2)
Hardcover, Scribner
- Joy of Cooking: ISBN 0684818701 (0-684-81870-1)
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Joy of Cooking: A Compilation of Reliable Recipes With a Casual Culinary Chatby Irma S. RombauerISBN 0684833581 (0-684-83358-1)
Hardcover, Simon & Schuster
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› Find signed collectible books: 'Joy of Cooking: A Compilation of Reliable Recipes With a Casual Culinary Chat'Book summary:Suddenly Aunt Eunice is on the phone explaining, "Aunt Mabel won't be with us for Christmas dinner, she's taking a holiday cruise with her bridge club. So would you be a dear and bring the Cheese Custard Pie this year? The family sure loves that pie." You ponder a moment and remember that the Cheese Custard Pie wasn't half bad, a stout and hearty dish with heavy Midwestern overtones, a bit like Aunt Mabel, in fact. You've eaten the same pie every year for as long as you can remember, your parents ate the same pie, and chances are your grandparents got a little crazy and had a slice or two à la mode. Small wonder Mabel has been wowing the family with Cheese Custard Pie since 1931.
Warm fuzzy memories go suddenly bad when you realize that the success or failure of the family holiday has just been placed squarely upon your shoulders in the form of a dessert you haven't a clue how to cook. Damn that bridge club! A quick call back to Aunt Eunice reveals, "It's simple, honey, all you need is The Joy of Cooking."
In 1931, Mrs. Irma von Starkloff Rombauer was newly widowed and in need of a way to support her family. The celebrated St. Louis hostess struck on the idea of turning her personal recipes and cooking techniques into a book. She self- published The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat, and the legend was born. Aunt Mabels everywhere related to Irma's sensible, fearless approach to the culinary arts, and Chicken à la King, Risotto, and Roasted Spanish Onions found their way onto our tables. The Joy of Cooking quickly became a modern masterpiece, the stuff of legends, the foundation of family dinners everywhere.
This facsimile of the original 1931 edition offers ample proof why The Joy of Cooking, at 15 million copies and counting, remains one of the most popular cookbooks of all time. This is where it all began, and while her Shrimp Wiggle may not be in vogue anymore, a certain pie recipe just might save your family holiday. --Mark O. Howerton [via]
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The Joy of Cooking: The American Household Classicby Irma S. Rombauer, Marion Rombauer Becker, Ginnie Hofmann, Ikki MatsumotoISBN 0452279151 (0-452-27915-1)
Softcover, Plume
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The Joy of Cooking Vol. 2 : Appetizers, Desserts & Baked Goodsby Irma S. Rombauer, Marion R. BeckerISBN 0451168259 (0-451-16825-9)
Softcover, Penguin Group (Canada)
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Julia's Kitchen Wisdomby Julia ChildISBN 1375430939 (1-375-43093-9)
Hardcover, Random House Inc
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Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cookingby Julia Child, David NussbaumISBN 0375411518 (0-375-41151-8)
Hardcover, Random House Inc
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Keeping Food Fresh : Old World Techniques and Recipesby Eliot Coleman, Terre VivanteISBN 1890132101 (1-890132-10-1)
Softcover, Chelsea Green Publishing
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› Find signed collectible books: 'Keeping Food Fresh : Old World Techniques and Recipes'Book summary:Food preservation techniques can be divided into two categories: the modern scientific methods that remove life from food, and the natural 'poetic' methods that maintain or enhance life in food, " writes Coleman in his foreword to Keeping Food Fresh. "The poetic techniques produce live foods like those celebrated for centuries and considered gourmet delights today. The scientific techniques produce dead foods and literally seal them in coffins. My instincts tell me that long-dead foods cannot properly nourish long-lived people."
Terre Vivante, located in south-central France, like the Real Goods Solar Living Center, is a place where people have tried to "get it right, " to demonstrate that food can be grown without toxic chemicals, disruptive machinery, and waste. This book, the collective effort of more than 150 organic gardeners working across France and in various corners of Europe, celebrates recipes for storing fruits and vegetables in a form as near as possible to fresh, including:
-- Solar and air drying
-- Lacto-fermentation in crockery or jars, as in sauerkraut
-- Storing produce a root or pantry in cellar, attic,
-- Preserving produce in its own juices, or in oil, vinegar, salt, or sugar
-- Preserving in wine [via]More editions of Keeping Food Fresh : Old World Techniques and Recipes:
Lang's Compendium of Culinary Nonsense and Triviaby George LangISBN 051711951X (0-517-11951-X)
Hardcover, Random House Value Pub
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Larousse Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopediaby Jenifer Harvey Lang, Prosper MontagneISBN 0517570327 (0-517-57032-7)
Hardcover, Random House Inc
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Larousse Gastronomiqueby Larousse, Joel Robuchon, Prosper MontagneISBN 0609609718 (0-609-60971-8)
Hardcover, Clarkson Potter
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› Find signed collectible books: 'Larousse Gastronomique'Book summary:Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything.
The new edition, the first since 1988, expands the books scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice.
Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers. [via]More editions of Larousse Gastronomique:
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Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookeryby Prosper Montagne, Nina Froud, Charlotte Snyder TurgeonISBN 0517503336 (0-517-50333-6)
Hardcover, Crown Publishers
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› Find signed collectible books: 'Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery'Book summary:Revised and updated with many new entries, illustrations and charts, this edition covers almost every ingredient and cooking style in history past and present, from abaisse to zuppa inglese. The encyclopedia features detailed information and maps of the wine producing regions of the world, including New World producers such as Chile and Australia. It also includes advice on using appliances; recipes and developments in nutrition. [via]
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Larousse of GastronomyISBN 2035602270 (2-03-560227-0)
Hardcover, Schoenhofs Foreign Books
Find This BookBook summary:Avec 4 000 entrées encyclopédiques, ce Larousse gastronomique se veut une description du monde de la cuisine et de la gastronomie : histoire, produits, ingrédients composant les recettes, vins et eaux de vie, diététique... Tout y est. Feuilleter, consulter, essayer une nouvelle recette mais aussi se cultiver et rêver, telles sont les possibilités qu'offre cette somme phénoménale de la gastronomie. Si l'ouvrage est exhaustif, il est surtout un fonds presque inépuisable d'idées pour les plaisirs de la table. Agrémenté de 3 000 recettes, il permet encore de faire un tour des courants. Plat régional, grande tradition française, création d'aujourd'hui et encore grand classique de la cuisine étrangère. Autant de cuisines, de mouvements qui racontent une histoire, une région, un pays, cependant qu'en filigrane circule de page en page le sentiment de gourmandise. Une version luxe pour se faire plaisir ou faire un cadeau de prestige. --Céline Darner [via]
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Little Book Of Chocolateby Alain StellaISBN 2080304828 (2-08-030482-8)
Softcover, Flammarion
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The Little Book of Coffeeby Alain StellaISBN 2080105477 (2-08-010547-7)
Softcover, Random House Inc
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The Little Book of Olive Oilby Nicholas De BarryISBN 2080105868 (2-08-010586-8)
Softcover, Flammarion
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Little Book Of Teaby Alain StellaISBN 2080304682 (2-08-030468-2)
Softcover, Random House Inc
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The Little Book of Teaby Kitti Cha Sangmanee, Catherine Donzel, Stephane Melchior-Durand, Alain StellaISBN 2080105450 (2-08-010545-0)
Softcover, Flammarion et Cie
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The Little Book of Trufflesby Sabine Beucquet-GrenetISBN 2080106279 (2-08-010627-9)
Softcover, Random House Inc
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The New Food Lover's Companion: Comprehensive Definitions of over 3000 Food, Wine, and Culinary Termsby Sharon Tyler HerbstISBN 0764112589 (0-7641-1258-9)
Softcover, Barrons Educational Series Inc
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- The New Food Lover's Companion: Comprehensive Definitions of over 3000 Food, Wine, and Culinary Terms: ISBN 0812015207 (0-8120-1520-7)
Softcover, Barrons Educational Series Inc - The New Food Lover's Companion: Comprehensive Definitions of Nearly 6000 Food, Drink, and Culinary Terms: ISBN 0764112589 (0-7641-1258-9)
Softcover, Barrons Educational Series Inc
- The New Food Lover's Companion: Comprehensive Definitions of over 3000 Food, Wine, and Culinary Terms: ISBN 0812015207 (0-8120-1520-7)
The New Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookeryby Prosper Montagne, Charlotte Snyder TurgeonISBN 0517531372 (0-517-53137-2)
Hardcover, Crown Publishers
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New Larousse Gastronomique: The World's Greatest Cookery Reference Bookby Janet Dunbar, Prosper MontagneISBN 060036545X (0-600-36545-X)
Hardcover, Hamlyn
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A New Way to Cookby Sally Schneider, Maria RobledoISBN 1579652492 (1-57965-249-2)
Softcover, Artisan
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› Find signed collectible books: 'A New Way to Cook'Book summary:Want to eat healthful, delicious food without self-deprivation? Sally Schneider's A New Way to Cook shows you how. Schneider's approach is global: not only does she provide 600 recipes for a wide range of truly satisfying, good-for-you dishes, she offers a blueprint for better eating and cooking, no matter the recipe. Her mantra? No need to give up flavorful fats and the pleasures of salt and sugar, which are intrinsically necessary to a satisfying diet, she maintains. No food is excluded in her plan. Applying moderation, portion streamlining, and a number of unusual techniques--for example, you get all the flavor and satisfying mouthfeel of fat without excessive calories if you emulsify it first with water or other liquids--she offers her better way. Those of us caught between the need to eat sensibly and the reasonable desire to derive maximum enjoyment from food, impulses often at odds, will welcome her cookbook.
Proceeding with an enumeration of essential techniques and "strategic" ingredients (for example, buying high quality can help check calories as people tend to eat less when they eat better), Schneider then offers her innovative recipes. These run the gamut from "Fried" Artichokes with Crispy Garlic and Sage to Oven-Steamed Red Snapper with Fennel Leeks and Curry to Chocolate Chestnut Truffles (chestnut purée helps keep calories in check). Many of the recipes include variations and improvisations--a basic roasted vegetable formula, for example, also offers "tutorials" that encourage cooking freedom. Schneider also presents flavor-enhancing component recipes (such as that for roasted garlic), as well as tips, charts, and other useful information that further extend the book's usefulness. With a chapter on "flavor catalysts" like dry rubs and flavored oils; nutritional analysis; and mail-order and other resources listings, the fully color-photo-illustrated book is a sure thing for readers who want to eat healthily and well. --Arthur Boehm [via]
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The Omnivore's Dilemma: A Natural History of Four Mealsby Michael PollanISBN 1594200823 (1-59420-082-3)
Hardcover, Penguin Group USA
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› Find signed collectible books: 'The Omnivore's Dilemma: A Natural History of Four Meals'Book summary:Make this your next book club selection and everyone saves.[via]
Get 15% off when you order 5 or more of this title for your book club.
Simply enter the coupon code POLLANOMNIVORE at checkout.
This offer does not apply to eBook purchases. This offer applies to only one downloadable audio per purchase.
What should we have for dinner?" To one degree or another this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn'twhich mushrooms should be avoided, for example, and which berries we can enjoy. Today, as America confronts what can only be described as a national eating disorder, the omnivore's dilemma has returned with an atavistic vengeance. The cornucopia of the modern American supermarket and fast-food outlet has thrown us back on a bewildering landscape where we once again have to worry about which of those tasty-looking morsels might kill us. At the same time we're realizing that our food choices also have profound implications for the health of our environment. The Omnivore's Dilemma is bestselling author Michael Pollan's brilliant and eye-opening exploration of these little-known but vitally important dimensions of eating in America.
Pollan has divided The Omnivore's Dilemma into three parts, one for each of the food chains that sustain us: industrialized food, alternative or "organic" food, and food people obtain by dint of their own hunting, gathering, or gardening. Pollan follows each food chain literally from the ground up to the table, emphasizing our dynamic coevolutionary relationship with the species we depend on. He concludes each section by sitting down to a mealat McDonald's, at home with his family sharing a dinner from Whole Foods, and in a revolutionary "beyond organic" farm in Virginia. For each meal he traces the provenance of everything consumed, revealing the hidden components we unwittingly ingest and explaining how our taste for particular foods reflects our environmental and biological inheritance.
We are indeed what we eat-and what we eat remakes the world. A society of voracious and increasingly confused omnivores, we are just beginning to recognize the profound consequences of the simplest everyday food choices, both for ourselves and for the natural world. The Omnivore's Dilemma is a long-overdue book and one that will become known for bringing a completely fresh perspective to a question as ordinary and yet momentous as What shall we have for dinner?
A few facts and figures from The Omnivore's Dilemma:
- Of the 38 ingredients it takes to make a McNugget, there are at least 13 that are derived from corn. 45 different menu items at Mcdonalds are made from corn.
- One in every three American children eats fast food every day.
- One in every five American meals today is eaten in the car.
- The food industry burns nearly a fifth of all the petroleum consumed in the United Statesmore than we burn with our cars and more than any other industry consumes.
- It takes ten calories of fossil fuel energy to deliver one calorie of food energy to an American plate.
- A single strawberry contains about five calories. To get that strawberry from a field in California to a plate on the east coast requires 435 calories of energy.
- Industrial fertilizer and industrial pesticides both owe their existence to the conversion of the World War II munitions industry to civilian usesnerve gases became pesticides, and ammonium nitrate explosives became nitrogen fertilizers.
- ...
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On Food And Cooking: The Science and Lore of the Kitchenby Harold McGeeISBN 0684843285 (0-684-84328-5)
Softcover, Simon & Schuster
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› Find signed collectible books: 'On Food and Cooking: The Science and Lore of the Kitchen'Book summary:Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.
Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.
On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.
Among the major themes addressed throughout this new edition are:
- Traditional and modern methods of food production and their influences on food quality
- The great diversity of methods by which people in different places and times have prepared the same ingredients
- Tips for selecting the best ingredients and preparing them successfully
- The particular substances that give foods their flavors and that give us pleasure
- Our evolving knowledge of the health benefits and risks of foods
On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food. [via]
More editions of On Food And Cooking: The Science and Lore of the Kitchen:
- On Food And Cooking: The Science and Lore of the Kitchen: ISBN 0684800012 (0-684-80001-2)
Hardcover, Scribner - On Food And Cooking: The Science and Lore of the Kitchen: ISBN 0020346212 (0-02-034621-2)
Softcover, Simon & Schuster - On Food and Cooking : The Science and Lore of the Kitchen: ISBN 0684181320 (0-684-18132-0)
Hardcover, Simon & Schuster - On Food And Cooking: The Science and Lore of the Kitchen: ISBN 0890431663 (0-89043-166-3)
Hardcover, Consumers Union - On Food and Cooking: The Science and Lore of the Kitchen: ISBN 0684843285 (0-684-84328-5)
Softcover, Simon & Schuster
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The Oxford Companion to Foodby Alan DavidsonISBN 0192806815 (0-19-280681-5)
Hardcover, Oxford Univ Pr
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› Find signed collectible books: 'The Oxford Companion to Food'Book summary:Alan Davidson's Oxford Companion to Food has been over 20 years in the assembling, but here it is; and it is superlatively worth the wait. In fact, superlatives fall silent. A huge and authoritative dictionary of 2,650 entries on just about every conceivable foodstuff, seasoning, cuisine, cooking method, historical survey, significant personage, and explication of myth, it is supplemented by some 40 longer articles on key items. Davidson himself (no relation to this reviewer) contributes approximately 80 percent of the 2,650 entries, thereby guaranteeing high levels of erudition, readability, and deadpan feline wit. Since this is a monument intended to last, nothing so frivolous as a recipe is included. A decision taken early in the development of the project to abjure issues whose significance is largely topical has also ensured an agreeable high-mindedness--nothing on those crucial but essentially dreary topics of BSE and GM foods, for example.
If a fault could be found, it would only be that it's often difficult to read to the end of an entry, as the abundant cross-referencing all too easily sends one off to another entry, thence bouncing off to another, and all too soon the original is forgotten. A random alphabet of seductions might include: Aardvark, Botulism, Cup Cake, David (Elizabeth), Enzymes, Fat-Tailed Sheep, Gender/Sex and Food, Hallucinogenic Mushrooms, Ice Cream Sundae, Jewish Dietary Laws, Kangaroos, Lobscouse, Microwave Cooking, Norway, Offal, Puffin, Queen of Puddings, Roti, Scurvy, Termite Heap Mushroom (or Taillevant), Umeboshi, Vegetarianism, Washing up (a very elegant little article), sadly no X, Yin-yang, and Zabaglione. As this might show, Alan Davidson's aim, borrowed from Dumas's great Grand Dictionnaire de Cuisine, that his work would appeal not only to persons of "serious character" but also those "of a much lighter disposition," is utterly fulfilled. --Robin Davidson, Amazon.co.uk [via]
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![[???]: Pocket Guide to Field Dressing, Butchering and Cooking Deer](http://ecx.images-amazon.com/images/P/1879206080.01._SL160_SCLZZZZZZZ__.jpg "[???]: Pocket Guide to Field Dressing, Butchering and Cooking Deer")
Pocket Guide to Field Dressing, Butchering and Cooking DeerISBN 1879206080 (1-879206-08-0)
Softcover, Outdoor World Pr
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The Rough Guide 2003 New York City Restaurantsby Rough GuidesISBN 1858288576 (1-85828-857-6)
Softcover, Rough Guides
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South East Asian Specialties: A Culinary Journey Through Singapore, Malaysia, and Indonesiaby Rosalind MoweISBN 3895089095 (3-89508-909-5)
Hardcover, Konemann
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› Find signed collectible books: 'South East Asian Specialties: A Culinary Journey Through Singapore, Malaysia, and Indonesia'Book summary:Southeast Asian Specialties starts with a map, a proverb ("other fields, other insects; other seas, other fish"), and a photo of whole, bronzed, barbecued chickens suspended in a shop window. The image is so vivid you can taste the salty crackle of their crisp, lacquered skin. From here, this encyclopedic book, crammed with information, unforgettable photos, and more than 200 recipes, takes you on a vivid journey through Singapore, Malaysia, and Indonesia. The chapter on each of these places opens with a brief overview of the local culture and history. This is followed by a procession of spreads, each devoted to a single subject. Cumulatively, this provides a comprehensive experience of the area's rich culinary life.
Since the Chinese are a major influence throughout Southeast Asia, you learn about the health-promoting principles of balance and about ingredients with medicinal benefits that are commonly used in home cooking. The "Dim Sum" section, like many others in the book, shows a dozen or more dishes, with captions providing detailed information. Often names are given in both Mandarin and Cantonese, and the Latin name is provided for anything that grows, from water spinach to various mushrooms. To deepen your understanding of local ingredients, you see how fresh beans become bean sprouts, how tofu and tempeh, indigenous to Indonesia, are made, and how shiitake mushrooms are grown. Equipment is described, with such details as how to season a new earthenware cooking pot.
Daring cooks can enjoy recipes for spicy Malaysian Fish Head Curry and succulent, silken Hainanese Poached Chicken. Those with access to an Asian market can try the recipe for Kuak Durian, a sauce made with the infamous fruit Southeast Asians adore, despite its revolting fragrance. On a simpler note you can make a Eurasian omelet, filled with fresh red chile peppers and onions. Whether or not you use its recipes, if you enjoy Asian food, this book is valuable and enlightening. --Dana Jacobi [via]
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Spainby Konemann StaffISBN 3829019653 (3-8290-1965-3)
Hardcover, Konemann
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› Find signed collectible books: 'Spain'Book summary:[publisher: Konemann, Koeln, Köln] First Edition spanish cooking region by region, the food and it's history, colour plates not only of the food but also of each region, 488 pages books weight is nearly 3.5 kg [via]
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Starting With Ingredients: The Quintessential Recipes for the Way We Really Cookby Aliza GreenISBN 0762427477 (0-7624-2747-7)
Hardcover, Running Pr Book Pub
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Terence Conran on Restaurantsby Terence ConranISBN 1585670456 (1-58567-045-6)
Hardcover, Penguin Group USA
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The United States : A Culinary Discoveryby Gary Chassman, Randi DanforthISBN 3829002599 (3-8290-0259-9)
Hardcover, Konemann
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Wilder Shores of Gastronomy: 20 Years of the Best Food Writingby Alan Davidson, Helen SaberiISBN 1580084176 (1-58008-417-6)
Hardcover, Ten Speed Pr
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› Find signed collectible books: 'Wilder Shores of Gastronomy: 20 Years of the Best Food Writing'Book summary:In 1979, a remarkable culinary congress took place at Richard Olney's kitchen table in London, where he was entertaining Alan and Jane Davidson. Stumped by an edict from his publishers at Time-Life, Olney was looking for an outlet to print a few recipes for later inclusion in his Good Cook series. The idea of a journal took shape, and with the help of Elizabeth David, a remarkable venture began. Sixty-seven issues later, Petits Propos Culinaires is still directing its critical eye at the obscurer corners of the food world. In addition to the formidable trio of Davidson, Olney, and David, such esteemed food writers as Jane Grigson, Claudia Roden, and Charles Perry became regular contributors, ensuring a spirited, erudite discourse with each issue. THE WILDER SHORES OF GASTRONOMY is the first-ever anthology of writings from this seminal publication. Hand-selected by Mr. Davidson, the anthology reflects the remarkable breadth of the journal. The arcane ( An Experiment in Bronze Age Cooking ) rubs shoulders with the practical ( Photographers' Cheesecake ), exotic ( Among the Yoruba Mushroom-Eaters ), and highly entertaining ( The Great Norwegian Porridge Feud ). The result is a highly eclectic collection of extraordinary food writing." Spanning 20 years and including work by many of the world's most influential food writers, WILDER SHORES is a concise, thoroughly enjoyable introduction to food criticism, a Norton anthology of gastronomica. Reviews [A] true example of food writing . . . world-class material. . . . the best writing about what should be everybody's favorite subject. Saveur"An eclectic feast for food nerds." Kansas City Star "An always serious, sometimes dense, and often quixotic collection that illustrates the great variety of ways you can talk about food" Epicurious.com"[A] true example of food writing . . . world-class material. . . . the best writing about what should be everybody's favorite subject." Saveur [via]
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The World Encyclopedia of Bread and Bread Makingby Christine Ingram, Jennie ShapterISBN 1859679129 (1-85967-912-9)
Hardcover, Anness Pub Ltd
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Ziryab: Authentic Arab Cuisineby Farouk Mardam-Bey, Odile AllietISBN 1931605025 (1-931605-02-5)
Hardcover, Ici LA Pr
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La Cuisine De Ziryab: Propos De Tables, Impressions De Voyages Et Recettes Pouvant Servir D'initiation Pratique a La Gastronomie Arabeby Farouk Mardam-BeyISBN 2742718842 (2-7427-1884-2)
Hardcover, Actes sud
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Larousse Gastronomique, 1984by Robert J. CourtineISBN 2035063019 (2-03-506301-9)
Hardcover, Penguin Group USA
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Larousse De La Gastronomique/ Larousse of Cookingby Not AvailableISBN 8483325276 (84-8332-527-6)
Softcover, Ediciones Larousse Sa De Cv
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