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97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement

97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement

by Jane Ziegelman

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9780061288500 / 0061288500
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97 Orchard is a richly detailed investigation of the lives and culinary habits—shopping, cooking, and eating—of five families of various ethnicities living at the turn of the twentieth century in one tenement on the Lower East Side of Manhattan. With 40 recipes included, 97 Orchard is perfect for fans of Rachel Rays Hometown Eats; anyone interested in the history of how immigrant food became American food; and "foodies" of every stripe.
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The American Way of Eating

The American Way of Eating

by Tracie McMillan

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ISBN 10 / ISBN 13
9781439171950 / 1439171955
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What if you cant afford nine-dollar tomatoes? That was the question award-winning journalist Tracie McMillan couldn't escape as she watched the debate about Americas meals unfold, one that urges us to pay foods true cost — which is to say, pay more. So in 2009 McMillan embarked on a groundbreaking undercover journey to see what it takes to eat well in America. For nearly a year, she worked, ate, and lived alongside the working poor to examine how Americans eat when price matters.From the fields of California, a Walmart produce aisle outside of Detroit, and the kitchen of a New York City Applebees, McMillan takes us into the heart of Americas meals. With startling intimacy she portrays the lives and food of Mexican garlic crews, Midwestern produce managers, and Caribbean line cooks, while also chronicling her own attempts to live and eat on meager wages. Along the way, she asked the questions still facing America a decade after the declaration of an obesity epidemic: Why do we eat the way we do? And… Read More
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Ballymaloe Cookery Course

Ballymaloe Cookery Course

by Darina Allen

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Since its founding in 1981, students at Irelands respected Ballymaloe Cookery School have benefited from Darina Allens enthusiastic instruction and keen understanding of what makes food taste good. Now, readers everywhere can learn her techniques, tips, and shortcuts for creating delicious meals at home.Darina Allen begins with the basics by explaining what to look for while out shopping (organic, local, and in-season produce are favorites) and how to stock a pantry with quality ingredients and equipment. She demonstrates over 200 cooking techniques, from making mayonnaise to butterflying a leg of lamb, with clear instructions and step-by-step photographs. Both novice and experienced cooks will find plenty of new ideas and inspiration. By arming her readers with the fundamentals, Darina Allen prepares and encourages them to experiment and tackle new culinary challenges.
Darina Allens Ballymaloe Cooking School Cookbook is packed with mouth-watering recipes. Of course, there are traditional Irish… Read More
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The Big Book of Preserving the Harvest

The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables

by Carol W. Costenbader

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ISBN 10 / ISBN 13
9781580174589 / 1580174582
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With The Big Book of Preserving the Harvest, even the busiest folks can create a well-stocked pantry of fruits, vegetables, flavored vinegars, pickles, chutneys, and seasonings. Step-by-step illustrated instructions, informative charts, and a host of delicious recipes make this an indispensable kitchen reference for cooks of all levels. The Big Book of Preserving the Harvest covers the handling and managing of produce fresh from the market or garden.
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The Big Book of Soups and Stews

The Big Book of Soups and Stews: 262 Recipes for Serious Comfort Food

by Maryana Vollstedt

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ISBN 10 / ISBN 13
9780811830560 / 081183056X
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The tradition of stew-making is as old as the invention of the first pot, so it is only natural that a piping-hot, rib-sticking stew is comforting in a very primal sort of way. In The Best Stews in the World, Cliff Wright takes cooks on a culinary voyage around the world to discover the favorite comfort foods of nearly 50 countries. These 300 recipes are the real deal: classic home food complete with culinary pedigrees. Here you can find authentic versions of Swedish Meatball Stew, Ossobuco alla Milanese, African Groundnut Stew, Irish Stew, Cuban Ropa Vieja, Coq au Vin, Maine Lobster Stew, Spicy Indian Vegetable Stew, and much more. The Best Stews in the World is organized by each recipe's predominant ingredient: beef; veal; pork; lamb; poultry, goat, and rabbit; mixed meats; fish and shellfish; and vegetables. The recipes are easy to follow, the techniques are straightforward, the narrative is rich with the history and tradition of each stew, and, most important, the rewards are plentiful and satisfying.
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The Botany of Desire

The Botany of Desire: a plant's eye view of the world

by Michael Pollan

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ISBN 10 / ISBN 13
9780375501296 / 0375501290
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In this original narrative about man and nature, a bestselling author masterfully links four fundamental human desires--sweetness, beauty, intoxication, and control--with the fascinating stories of four plants that embody them: the apple, the tulip, marijuana, and the potato.
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Burn the Place

Burn the Place

by Iliana Regan

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ISBN 10 / ISBN 13
9781572842670 / 1572842679
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Burn the Place is a galvanizing culinary memoir that chronicles Iliana Regan's journey from foraging on the family farm to opening her Michelin-starred restaurant, Elizabeth. Her story is alive with startling imagery, raw like that first bite of wild onion, and told with uncommon emotional power. It's a sure bet to be one of the most important new memoirs of 2019.
Regan grew up the youngest of four headstrong girls on a small farm in Northwest Indiana. Even when she was picking raspberries as a toddler still in diapers, Regan understood to pick only the ripe fruit and leave the rest for another day. In the family's leaf-strewn fields, the orange flutes of chanterelles seemed to beckon her while they eluded others.
Regan has always had an intense, almost otherworldly connection with food and earth. Connecting with people, however, has always been harder. As she learned to cook in the farmhouse, got her first job in a professional kitchen at age fifteen, taught herself cutting-edge cuisine while running… Read More
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Cheese and Microbes

Cheese and Microbes

by Catherine W. Donnelly

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9781555815868 / 1555815863
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A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development.
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Comfort Me with Apples
Stock Photo: Cover May Be Different

Comfort Me with Apples: More Adventures at the Table

by Ruth Reichl

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ISBN 10 / ISBN 13
9780375758737 / 0375758739
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In Ruth Reichl's latest book - one that will delight her fans and convert those as yet uninitiated to her charming tales - the author brings to life her adventures in pursuit of good meals and good company. Picking up where Tender at the Bone leaves off, Comfort Me with Apples recounts Reichl's transformation from chef to food writer, a process that led her through restaurants from Bangkok to Paris to Los Angeles and brought lessons in life, love, and food.
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Coming Home to Eat: The Pleasures and Politics of Local Food

Coming Home to Eat: The Pleasures and Politics of Local Food

by Gary Paul Nabhan

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ISBN 10 / ISBN 13
9780393335057 / 0393335054
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In the tradition of M. F. K. Fisher and Henry David Thoreau, Gary Paul Nabhan relates how his experience with food permeates his life as an avid gardener and forager, as an ethnobotanist and farmland conservation advocate, and as an activist devoted to recovering place-based heritage foods. Nabhan spent a year trying to eat only foods grown, fished, or gathered within 220 miles of his home--with surprising results.Already considered a landmark in the locavore movement, "makes us understand how finding and eating local foods connects us deeply and sensually with where we are [and] why the everyday choices we make about food are the most important choices we make" (Alice Waters, chef/owner of Chez Panisse).
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Cooked: A Natural History of Transformation

Cooked: A Natural History of Transformation

by Michael Pollan

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ISBN 10 / ISBN 13
9781594204210 / 1594204217
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In Cooked, Pollan discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.
Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking… Read More
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Culinaria Hungary

Culinaria Hungary

by Aniko Gergely

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ISBN 10 / ISBN 13
9783833121869 / 3833121866
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Describes the tradition of Hungarian wine culture, introduces Tokaj, the king of Hungarian wines, and relates the "fiery" history of the pepper. This work ranges across the wide plains of the puszta, the cosmopolitan Danubian metropolis Budapest, and the Hungarian landscape with its sandy plains, mountains and wild, romantic forests. An invitation to a culinary and historical excursion through the various regions of Hungary with their fascinating specialties.
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Earth Medicine, Earth Foods

Earth Medicine, Earth Foods

by Michael Weiner

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Long before there was pharmacology as we know it, the North American Indians cured illness and maintained health by natural means, using the healing plants of the forest, desert, and seashore. Their discoveries continue to have impact on modern medicine: over 25 percent of all prescription drugs contain plant derivatives, and the mainstream medical establishment is acknowledging the effectiveness of herbal remedies in treating certain illnesses.
Earth Medicine, Earth Food is an A-to-Z reference to the plant remedies and wild foods used by the Indians. Organized by condition -- from allergies to female complaints to wounds -- it explains which plants were used by different tribes to treat specific maladies, how they were prepared, and how to identify them in the wild.
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Eating India: Exploring the Food and Culture of the Land of Spices

Eating India: Exploring the Food and Culture of the Land of Spices

by Chitrita Banerji

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ISBN 10 / ISBN 13
9780747581376 / 0747581371
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Though it's primarily Punjabi food that's become known as Indian food in the United States, India is as much an immigrant nation as America, and it has the vast range of cuisines to prove it. In Eating India, award-winning food writer and Bengali food expert Chitrita Banerji takes readers on a marvelous odyssey through a national cuisine formed by generations of arrivals, assimilations, and conquests. With each wave of newcomers--ancient Aryan tribes, Persians, Middle Eastern Jews, Mongols, Arabs, Europeans--have come new innovations in cooking, and new ways to apply India's rich native spices, poppy seeds, saffron, and mustard to the vegetables, milks, grains, legumes, and fishes that are staples of the Indian kitchen. In this book, Calcutta native and longtime U.S. resident Banerji describes, in lush and mouthwatering prose, her travels through a land blessed with marvelous culinary variety and particularity.
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Extra Virginity

Extra Virginity: The Sublime and Scandalous World of Olive Oil

by Tom Mueller

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ISBN 10 / ISBN 13
9780393070217 / 0393070212
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For millennia, fresh olive oil has been one of life's necessities — not just as food but also as medicine, a beauty aid, and a vital element of religious ritual. Today's researchers are continuing to confirm the remarkable, life-giving properties of true extra-virgin, and "extra-virgin Italian" has become the highest standard of quality.
But what if this symbol of purity has become deeply corrupt? Starting with an explosive article in The New Yorker, Tom Mueller has become the world's expert on olive oil and olive oil fraud — a story of globalization, deception, and crime in the food industry from ancient times to the present, and a powerful indictment of today's lax protections against fake and even toxic food products in the United States. A rich and deliciously readable narrative, Extra Virginity is also an inspiring account of the artisanal producers, chemical analysts, chefs, and food activists who are defending the extraordinary oils that truly deserve the name "extra-virgin."
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The Food of Spain

The Food of Spain

by Vicky Harris

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9781741960358 / 1741960355
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Food of Spain gives a person a real taste of this country's intense passion for food, wine and the time-honored culinary traditions that make Spain unique.
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Foodfight: the citizen's guide to a food and farm bill

Foodfight: the citizen's guide to a food and farm bill

by Dan Imhoff

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9780970950024 / 0970950020
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The Farm Bill is perhaps the single most significant land use legislation enacted in the United States, yet many citizens remain unaware of its power and scope. With subsidies ballooning toward $25 billion dollars per year, the Farm Bill largely dictates who grows what crops, on what acreage, and under what conditionsall with major impacts on the country's rural economies, health and nutrition, national security, and biodiversity. As debate and wrangling over the 2007 Farm Bill intensifies, Food Fight offers a highly informative and visually engaging overview of legislation that literally shapes our food system, our bodies, and our future.
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Four Fish

Four Fish

by Paul Greenberg

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ISBN 10 / ISBN 13
9781594202568 / 1594202567
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The history of four fish — bass, cod, salmon, and tuna — exposes a critical moment in our relationship with the truly last wild food we consume.In the last few decades, humankind's relationship with the ocean has undergone a remarkable change. The environmental impact of commercial fishing and the advent of extensive fish farming have led to grave and widespread concerns about the uncertain future of wild fish. We are on the precipice of a cataclysm; there is a distinct possibility that our children's children will never eat a wild fish that has swum freely in the ocean. Are we on the brink of fishing every edible species of fish into extinction? And if so, how can we prevent such a disaster?
Paul Greenberg, a journalist who writes regularly for The New York Times Magazine and National Geographic, fears that we've reduced the natural variety of fish we consume to just four species: bass, cod, salmon, and tuna — and that, as a result of this lack of imagination coupled with an insatiable thirst… Read More
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French Farmhouse Cookbook

French Farmhouse Cookbook

by Susan Herrmann Loomis

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ISBN 10 / ISBN 13
9781563054884 / 1563054884
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From the Pyrenees to Alsace-Lorraine, from Normandy to Provence, Loomis worked side by side in the kitchen, and ate and drank with the people. The result is a portrait in over 250 recipes and lively essays. here are dishes prepared by lifelong cooks, not chefs, intended to satisfy, not impress. This is a celebration of real French food from people who raise it. Illustrations throughout.
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Fresh: A Perishable History

Fresh: A Perishable History

by Susanne Freidberg

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ISBN 10 / ISBN 13
9780674057227 / 0674057228
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That rosy tomato perched on your plate in December is at the end of a great journey--not just over land and sea, but across a vast and varied cultural history. This is the territory charted in Fresh. Freidberg takes six common foods from the refrigerator to discover what each has to say about our notions of freshness. Local livelihoods; global trade; the politics of taste, community, and environmental change: all enter into this lively, surprising, yet sobering tale about the nature and cost of our hunger for freshness.
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