Download or read book Herb written by Mark Diacono and published by Hardie Grant Publishing. This book was released on 2021-04-15 with total page 629 pages. Available in PDF, EPUB and Kindle. Book excerpt: Guild of Food Writer’s Awards, Highly Commended in ‘Specialist Subject Cookbook’ category (2022) André Simon Awards shortlisted (2022) "A beautiful book, and one which makes me want to cultivate my garden just as much as scurry to the kitchen." — Nigella Lawson "At its core this book is about cooking, but it's an essential and valuable resource for folk who love to grow their own herbs and cook. Sorted by individual herbs with detailed notes on how to grow and use them, it's going to be a book I will turn to a lot over the years." — Nik Sharma Herb is a plot-to-plate exploration of herbs that majors on the kitchen, with just enough of the simple art of growing to allow the reader to welcome a wealth of home-grown flavours into their kitchen. Author Mark Diacono is a gardener as well as a cook. Packed with ideas for enjoying and using herbs, Herb is much more than your average recipe book. Mark shares the techniques at the heart of sourcing, preparing and using herbs well, enabling you to make delicious food that is as rewarding in the process as it is in the end result. The book explores how to use herbs, when to deploy them, and how to capture those flavours to use when they might not be seasonally available. The reader will become familiar with the differences in flavour intensity, provenance, nutritional benefits and more. Focusing on the familiars including thyme, rosemary, basil, chives and bay, Herb also opens the door to a few lesser-known flavours. The recipes build on bringing your herbs alive – whether that’s a quickly swizzed parsley pesto when short of time on a weekday evening, or in wrapping a crumbly Lancashire cheese in lovage for a few weeks to infuse it with bitter earthiness. With a guide to sowing, planting, feeding and propagating herbs, there are also full plant descriptions and their main culinary affinities. Mark then looks at various ways to preserve herbs including making oils, drying, vinegars, syrups and freezing, before offering over 100 innovative recipes that make the most of your new herb knowledge.
Download or read book The Cook s Oracle written by William Kitchiner and published by . This book was released on 1825 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Youth s Companion written by Nathaniel Willis and published by . This book was released on 1879 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes music.
Download or read book The Ladies Companion written by and published by . This book was released on 1865 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book English Cookery Books to the Year 1850 written by Arnold Whitaker Oxford and published by BoD – Books on Demand. This book was released on 2022-09-24 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reprint of the original, first published in 1913.
Download or read book The Lady s Magazine Or Entertaining Companion for the Fair Sex written by and published by . This book was released on 1786 with total page 836 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Two Loaf givers written by Leonard N. Beck and published by . This book was released on 1984 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: A history of gastronomy derived from information gleaned from the Bitting and Pennell gastronomic library collections, translating and interpreting the writings contained in these two collections. The second half of the text provides an ambitious interpretation of French gastronomic liter ature. Many illustrative anecdotes are presented throughout the text and a variety of historic prints are included.
Download or read book Woman s Home Companion written by and published by . This book was released on 1924 with total page 836 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book All English Cookery Books written by Arnold Whitaker Oxford and published by BoD – Books on Demand. This book was released on 2010 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book, first issued in 1913, gives a complete and detailed overview about all english cookery books to the year 1850.
Download or read book The American Teacher written by and published by . This book was released on 1891 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Paradox of Plenty written by Harvey A. Levenstein and published by Oxford University Press, USA. This book was released on 1994 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: Annotation Offering a sweeping social history of food and eating in America, Harvey Levenstein explores the economic, political, and cultural factors that have shaped the American diet from 1930 to the present. He begins with the Great Depression, describing the breadlines, slim-down diets, and the waveof "vitamania" which swept the nation before World War II, and goes on to discuss wartime food rationing and the attempts of Margaret Mead and other social scientists to change American eating habits. He examines the postwar "Golden Age of American Food Processing," led by Duncan Hines and otherindustry leaders, and the disillusionment of the 1960s, when Americans rediscovered hunger and attacked food processors for denutrifying the food supply. Finally he discusses our contemporary eating habits--the national obsession with dieting, cholesterolphobia, "natural" foods, demographics offast-food chains, and the expanding role of food processors as a source of nutritional information. Both colorful and informative, this chronicle of American eating habits offers a window for viewing a land blessed with an abundance of food and a national diet marked by stark contrast andparadox.
Download or read book The Outlook written by Lyman Abbott and published by . This book was released on 1925 with total page 606 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Eliza Cook s Journal written by Eliza Cook and published by . This book was released on 1854 with total page 556 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book T P s Weekly written by Thomas Power O'Connor and published by . This book was released on 1912 with total page 860 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Eliza Cook s Journal written by and published by . This book was released on 1849 with total page 864 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Writing in the Kitchen written by David A. Davis and published by Univ. Press of Mississippi. This book was released on 2014-08-04 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: Scarlett O'Hara munched on a radish and vowed never to go hungry again. Vardaman Bundren ate bananas in Faulkner's Jefferson, and the Invisible Man dined on a sweet potato in Harlem. Although food and stories may be two of the most prominent cultural products associated with the South, the connections between them have not been thoroughly explored until now. Southern food has become the subject of increasingly self-conscious intellectual consideration. The Southern Foodways Alliance, the Southern Food and Beverage Museum, food-themed issues of Oxford American and Southern Cultures, and a spate of new scholarly and popular books demonstrate this interest. Writing in the Kitchen explores the relationship between food and literature and makes a major contribution to the study of both southern literature and of southern foodways and culture more widely. This collection examines food writing in a range of literary expressions, including cookbooks, agricultural journals, novels, stories, and poems. Contributors interpret how authors use food to explore the changing South, considering the ways race, ethnicity, class, gender, and region affect how and what people eat. They describe foods from specific southern places such as New Orleans and Appalachia, engage both the historical and contemporary South, and study the food traditions of ethnicities as they manifest through the written word.
