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The Flavours of Andalucia
Capture the vibrant flavors of southern Spain with this award-winning cookbook featuring recipes from each of Andalucia's 8 provinces. Acclaimed food writer Elisabeth Luard offers a personal, geographical and culinary tour of Andalucia in this beautifully illustrated cookbook. Along with mouthwatering recipes, Luard describes how the geography and history of the region have influenced its culin…
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- ISBN/ISSN
- 9781911621621
- Collation
- 1 online resource (160 pages)
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Arzak Secrets
A cookbook offering recipes, tips, and techniques, as well as a behind-the-scenes look at the Spanish restaurant famous for its New Basque cuisine. Juan Mari Arzak is the owner and chef of Arzak restaurant in San Sebastian, Spain, and was one of the first Spanish chefs to be awarded 3 Michelin stars. The restaurant is now rated 8th best in the world, and Juan's daughter Elena, who cooks with hi…
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- ISBN/ISSN
- 9781911621683
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- 1 online resource (278 pages)
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Sourdough CultureA History of Bread Making from Ancient to Modern Bakers
"A culinary mystery story leavened with Pallant's passion, charm, and devotion to the ageless allure of the risen loaf." —Aaron Bobrow-Strain, author of White Bread Sourdough Culture presents the history and rudimentary science of sourdough bread baking from its discovery more than six thousand years ago to its still-recent displacement by the innovation of dough-mixing machines and fast-acti…
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- ISBN/ISSN
- 9781572848535
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- 1 online resource (344 pages)
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Matzoh Ball GumboCulinary Tales of the Jewish South
From the colonial era to the present, Marcie Cohen Ferris examines the expressive power of food throughout southern Jewish history. She demonstrates with delight and detail how southern Jews reinvented culinary traditions as they adapted to the customs, landscape, and racial codes of the American South. Richly illustrated, this culinary tour of the historic Jewish South is an evocative mixture …
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- ISBN/ISSN
- 9798890879196
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- 1 online resource (344 pages)
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Cornbread Nation 2The United States of Barbecue
Southern barbecue and barbecue traditions are the primary focus of Cornbread Nation 2, our second collection of the best of Southern food writing. “Barbecue is the closest thing we have in the United States to Europes wines or cheeses; drive a hundred miles and the barbecue changes,” writes John Shelton Reed. Indeed, no other dish is served a dozen different ways just between Memp…
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- ISBN/ISSN
- 9798890878823
- Collation
- 1 online resource (312 pages)
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Sweet CarolinaFavorite Desserts and Candies from the Old North State
Crisscrossing her home state of North Carolina over the course of six tasty years, Foy Allen Edelman visited families in their own kitchens and communities and discovered a treasure trove of delicacies. Sweet Carolina offers the recipes for more than 220 of these confections, along with their cooks' equally flavorful reminiscences, tips, and instructions for successfully creating desserts and c…
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- ISBN/ISSN
- 9780807898499
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William Schmidt's The Flowing Bowl - When and What to DrinkA Reprint of the 1…
A timeless collection of classic cocktail recipes from the Golden Age of Mixology. This vintage guide to cocktail making features well-known recipes for mixed drinks as well as unique and innovative beverages. Detailing meticulous instructions on the timing and presentation of each drink, William Schmidt's The Flowing Bowl - When and What to Drink is an essential guide for any bartender or coc…
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- ISBN/ISSN
- 9781528799119
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- 1 online resource (296 pages)
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The War on WineProhibition, Neoprohibition, and American Culture
The development of an American wine ethos. The history of wine is a tale of capitalist production and consumer experience, and early Americans embraced the idea of having their own wine culture. But many began to believe that excessive alcohol consumption had become a moral, ethical, economic, political, social, and health conundrum. The result was a national on-again, off-again relationship w…
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- ISBN/ISSN
- 9781647791155
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- 1 online resource (172 pages)
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Revolution at the TableThe Transformation of the American Diet
In this wide-ranging and entertaining study Harvey Levenstein tells of the remarkable transformation in how Americans ate that took place from 1880 to 1930. In this wide-ranging and entertaining study Harvey Levenstein tells of the remarkable transformation in how Americans ate that took place from 1880 to 1930.
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- ISBN/ISSN
- 9780520342910
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- 1 online resource (314 pages)
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Why We Love TeaA Tea Lover’s Guide to Tea Rituals, History, and Culture (Ho…
THE PERFECT GIFT FOR TEA LOVERS From recipes and advice on tea-making to the history and significance of tea, this informative guide has something for every tea lover Full of exclusive recipes, this is the perfect gift for the foodie in your life. Why We Love Tea goes beyond the art of tea into real advice on tea-making. A selection of unique recipes, along with advice on pairing tea and fo…
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- 9781684813834
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