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Our Changing MenuClimate Change and the Foods We Love and Need
Our Changing Menu helps us understand how to think about food, rather than what to think. The diversity of the co-authors' experiences is woven together to create awareness and help us get involved in improving our diets, while reducing food waste and food's impacts on climate change and the planet.— Jason Clay, Senior Vice President, Markets, World Wildlife Fund Our Changing Menu unpacks th…
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- 9781501754630
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- 1 online resource (224 pages)
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Essere a dietaRegimi alimentari e stili di vita
Mettersi a dieta, si sa, viene dopo le abbuffate. I piaceri chiamano i sensi di colpa. Gli eccessi richiedono assetti misurati. La dieta, per definizione, viene sempre dopo qualcosa, a cui solitamente si oppone. Ma la dieta è molto di più: comprende interi modi di vivere e regolare, scegliere e organizzare, contemporaneamente, cibi e tempi, modi di cucinare e spazi del convivio, materie prime…
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- 9788855192545
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Semiotica del gustoLinguaggi della cucina, del cibo, della tavola
Se tutto è comunicazione, anche il cibo ci parla. Ma in che cosa consiste la natura significativa dell'alimentazione, e con quali mezzi viene costruita? Gianfranco Marrone propone in questo volume un'introduzione alla semiotica del cibo e ai suoi campi di applicazione. Il cibo non è soltanto una necessità, ma è anche e soprattutto un linguaggio, e perciò un punto di osservazione privilegia…
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- 9788857568393
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The Flavor EquationThe Science of Great Cooking Explained in More Than 100 Es…
Go beyond recipes in this groundbreaking and bestselling guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. From Nik Sharma, author of Season and Veg-table, host of America's Test Kitchen's Flavor Forward, and winner of the 2023 IACP Trailblazer Award. "The Flavor Equation deserves space on the shelf right next to Salt, Fat, Ac…
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- 9781452182858
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- 1 online resource (352 pages)
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Charcuterie For Dummies
The world of charcuterie is at your fingertips Even if you've never cooked a slab of bacon in your life, you can prepare sausage and cured meats at home! In Charcuterie for Dummies, you'll learn everything you could possibly need to get started, from choosing the right gear and finding quality raw ingredients, all the way through taking your parties to the next level with epic charcuterie boa…
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- 9781119748700
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Cooking Wild Game - Meat From Forest, Field And Stream And How To Prepare It …
Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing many of these classic works in affordable, high quality, modern editions, using the original text and artwork.
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- 9781528763509
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- 1 online resource (378 pages)
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Pickling Ripe and Green Olives
Frederic Theodore Bioletti (1865 – 1939) was an English-born American vintner. He studied at the University of California, Berkeley from 1889 to 1900, where he worked with prominent soil scientist Professor E.W. Hilgard. His work with Hilgard on the fermentation of wines under different conditions were significant in helping California vintners to refine their wine production practices and im…
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- 9781528769150
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- 1 online resource (25 pages)
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FlawlessUnderstanding Faults in Wine
A New York Times Best Wine Book of 2018 Flawless is the first book of its kind dedicated to exploring the main causes of faults in wine. From cork taint, to volatile acidity, to off-putting aromas and flavors, all wine connoisseurs have encountered unappealing qualities in a disappointing bottle. But are all faults truly bad? Are some even desirable? Jamie Goode brings his authoritative voice t…
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- 9780520971318
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- 1 online resource (240 pages)
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Cooking Basics For Dummies
Get started cooking now with Cooking Basics For Dummies, 5th Edition! Are you looking to dig yourself out of microwave dinners and learn the ropes of home cooking? Cooking Basics For Dummies, 5th Editiontakes the intimidation out of cooking and helps you start cultivating your culinary prowess in no time. From learning fundamental cooking techniques like dicing, chopping, and saut?ing to cre…
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- 9781119695462
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Eight FlavorsThe Untold Story of American Cuisine
"Very cool…a breezy American culinary history that you didn't know you wanted" ( Bon Appetit ) reveals a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population that makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lo…
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- 9781476753980
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- 1 online resource (304 pages)
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