Archestratus

Author : Katie Parla
Publisher : Clarkson Potter
ISBN 13 : 1524760463
Total Pages : 258 pages
Book Rating : 4.65/5 ( download)

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Download or read book Food of the Italian South written by Katie Parla and published by Clarkson Potter. This book was released on 2019-03-12 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: 85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast. In most cultures, exploring food means exploring history—and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward “Italian food” the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Parla shares rich recipes, both original and reimagined, along with historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtini alla Piazzetta from farm-rich Campania, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, a forkful of ’U Pan’ Cuott’ from mountainous Basilicata, a morsel of Focaccia from coastal Puglia, or a mouthful of Pizz e Foje from quaint Molise, you’ll discover what makes the food of the Italian south unique. Praise for Food of the Italian South “Parla clearly crafted every recipe with reverence and restraint, balancing authenticity with accessibility for the modern home cook.”—Fine Cooking “Parla’s knowledge and voice shine in this outstanding meditation on the food of South Italy from the Molise, Campania, Puglia, Basilicata, and Calabria regions. . . . This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material.”—Publishers Weekly (starred review) “There's There’s Italian food, and then there's there’s Italian food. Not just pizza, pasta, and prosciutto, but obscure recipes that have been passed down through generations and are only found in Italy… . . . and in this book.”—Woman’s Day (Best Cookbooks Coming Out in 2019) “[With] Food of the Italian South, Parla wanted to branch out from Rome and celebrate the lower half of the country.”—Punch “Acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey.”—The Parkersburg News and Sentinel

Author : Mayukh Sen
Publisher : W. W. Norton & Company
ISBN 13 : 1324004525
Total Pages : 207 pages
Book Rating : 4.23/5 ( download)

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Download or read book Taste Makers: Seven Immigrant Women Who Revolutionized Food in America written by Mayukh Sen and published by W. W. Norton & Company. This book was released on 2021-11-16 with total page 207 pages. Available in PDF, EPUB and Kindle. Book excerpt: A New York Times Editors' Choice pick Named a Best Book of the Year by NPR, Los Angeles Times, Vogue, Wall Street Journal, Food Network, KCRW, WBUR Here & Now, Emma Straub, and Globe and Mail One of the Millions's Most Anticipated Books of 2021 America’s modern culinary history told through the lives of seven pathbreaking chefs and food writers. Who’s really behind America’s appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes. In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what’s on their plate—and the women whose labor, overlooked for so long, makes those meals possible.

Author : Yusuke Yonezu
Publisher : Astra Publishing House
ISBN 13 : 9888240668
Total Pages : 27 pages
Book Rating : 4.61/5 ( download)

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Download or read book 5 Little Apples written by Yusuke Yonezu and published by Astra Publishing House. This book was released on 2014-10-31 with total page 27 pages. Available in PDF, EPUB and Kindle. Book excerpt: A lift-the-flap counting book for the very young. See 5 little apples become 4, the 3, as the animals eat them up one by one, until there’s none left. But watch for a wonderful surprise at the end! This is a perfect book for the youngest counters. Lift the flap to reveal who eats the apple on each page of this board book—little ones learn to count backwards and begin to subtract! This sturdy little book is the perfect size for toddler hands and features basic math concepts, friendly, smiling animals, and bold, bright kid-friendly design.

Author : Sean Sherman
Publisher : U of Minnesota Press
ISBN 13 : 1452967431
Total Pages : 280 pages
Book Rating : 4.31/5 ( download)

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Download or read book The Sioux Chef's Indigenous Kitchen written by Sean Sherman and published by U of Minnesota Press. This book was released on 2017-10-10 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.

Author : Archestratus (of Gela.)
Publisher : Prospect Books (UK)
ISBN 13 : 9781903018620
Total Pages : 0 pages
Book Rating : 4.25/5 ( download)

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Download or read book Archestratus written by Archestratus (of Gela.) and published by Prospect Books (UK). This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Archestratus' cooking can best be called the nouvelle cuisine of the ancient world.

Author : Andrew Dalby
Publisher : Getty Publications
ISBN 13 : 9780892363940
Total Pages : 148 pages
Book Rating : 4.40/5 ( download)

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Download or read book The Classical Cookbook written by Andrew Dalby and published by Getty Publications. This book was released on 1996 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explores the cuisine of the Mediterranean in ancient times from 750 B.C. to A.D. 450.

Author : Archestratus (of Gela.)
Publisher : Oxford University Press, USA
ISBN 13 :
Total Pages : 340 pages
Book Rating : 4.74/5 ( download)

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Download or read book Ηδυπάθεια written by Archestratus (of Gela.) and published by Oxford University Press, USA. This book was released on 2000 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Archestratos of Gela was the author of a mock-epic poem, most likely entitled the Hedupatheia or Life of Luxury, that presented itself as a gastronomic tour of the Mediterranean world. Written sometime in the first two-thirds of the fourth century BCE, the Hedupatheia was widely read in thelate classical and early Hellenistic periods and was translated into Latin by Ennius, through whom it influenced the work of later Roman poets including Horace. It survives today in fragments totalling about 330 lines. The Hedupatheia is a fundamental source for our understanding not only offourth-century literature but also of the significance of food and dining and the reception of epic poetry in late classical society. This edition is based on a fresh examination of the manuscripts and is the first to combine an authoritative critical text of the fragments with a translation, adetailed philological and historical commentary, and an extensive introduction situating the poem in its literary, social, and cultural context.

Author : Julia Cameron
Publisher : Penguin
ISBN 13 : 1101156880
Total Pages : 295 pages
Book Rating : 4.89/5 ( download)

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Download or read book The Artist's Way written by Julia Cameron and published by Penguin. This book was released on 2002-03-04 with total page 295 pages. Available in PDF, EPUB and Kindle. Book excerpt: "With its gentle affirmations, inspirational quotes, fill-in-the-blank lists and tasks — write yourself a thank-you letter, describe yourself at 80, for example — The Artist’s Way proposes an egalitarian view of creativity: Everyone’s got it."—The New York Times "Morning Pages have become a household name, a shorthand for unlocking your creative potential"—Vogue Over four million copies sold! Since its first publication, The Artist's Way phenomena has inspired the genius of Elizabeth Gilbert and millions of readers to embark on a creative journey and find a deeper connection to process and purpose. Julia Cameron's novel approach guides readers in uncovering problems areas and pressure points that may be restricting their creative flow and offers techniques to free up any areas where they might be stuck, opening up opportunities for self-growth and self-discovery. The program begins with Cameron’s most vital tools for creative recovery – The Morning Pages, a daily writing ritual of three pages of stream-of-conscious, and The Artist Date, a dedicated block of time to nurture your inner artist. From there, she shares hundreds of exercises, activities, and prompts to help readers thoroughly explore each chapter. She also offers guidance on starting a “Creative Cluster” of fellow artists who will support you in your creative endeavors. A revolutionary program for personal renewal, The Artist's Way will help get you back on track, rediscover your passions, and take the steps you need to change your life.

Author : Betty Liu
Publisher : HarperCollins
ISBN 13 : 0062854747
Total Pages : 698 pages
Book Rating : 4.42/5 ( download)

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Download or read book My Shanghai written by Betty Liu and published by HarperCollins. This book was released on 2021-03-11 with total page 698 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the Best Cookbooks of 2021 by the New York Times Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs. Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals. Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year. My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, in the context of how we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother’s lion’s head meatballs, mung bean soup, and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice. In My Shanghai, there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern—fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate.

Author : Darin Bresnitz
Publisher : Phaidon
ISBN 13 : 9781838661366
Total Pages : 0 pages
Book Rating : 4.60/5 ( download)

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Download or read book Snacky Tunes written by Darin Bresnitz and published by Phaidon. This book was released on 2020 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Founded in 2009 by Darin and Greg Bresnitz, the podcast Snacky Tunes served as the first platform to discuss food and music, creating a space for chefs, restaurateurs, musicians, and bands to share their stories and creative processes. The Bresnitz brothers now present Snacky Tunes--a collection of 77 all-new candid interviews from the world's most acclaimed chefs--showcasing these soul-sustaining exchanges, in which food and music seamlessly intertwine. The chefs share personal stories about how music plays a pivotal role in their careers-shaping identities, igniting creativity, and influencing the restaurants they build and the food they serve. Organized alphabetically, individual entries are also accompanied by a previously unpublished recipe and custom playlist crafted by each chef, showcasing how a soundtrack both sets the tone for their kitchens, restaurants and fuels their creative process"--Amazon.com