Download or read book The Capital City Cook Book written by and published by . This book was released on 1915 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Culinary Capital written by Peter Naccarato and published by Bloomsbury Publishing. This book was released on 2013-07-18 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: TV cookery shows hosted by celebrity chefs. Meal prep kitchens. Online grocers and restaurant review sites. Competitive eating contests, carnivals and fairs, and junk food websites and blogs. What do all of them have in common? According to authors Kathleen LeBesco and Peter Naccarato, they each serve as productive sites for understanding the role of culinary capital in shaping individual and group identities in contemporary culture. Beyond providing sustenance, food and food practices play an important social role, offering status to individuals who conform to their culture's culinary norms and expectations while also providing a means of resisting them. Culinary Capital analyzes this phenomenon in action across the landscape of contemporary culture. The authors examine how each of the sites listed above promises viewers and consumers status through the acquisition of culinary capital and, as they do so, intersect with a range of cultural values and ideologies, particularly those of gender and economic class.
Download or read book Capital City Cook Book written by and published by . This book was released on 1906 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cooking in the Capital City written by and published by . This book was released on 2000 with total page 98 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book New York Capital of Food written by Lisa Nieschlag and published by Allen & Unwin. This book was released on 2018-08-29 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: Part recipe book, part foodie travel experience, New York: Capital of Food brings the flavours of the Big Apple into your kitchen, immersing you in the hustle and bustle and taste experience that is New York. Start the day with something sweet, like a dreamy caramel roll, the type you'd get in a cosy coffee shop in Greenwich Village. Then cook a comforting corn chowder (just like they serve in trendy Williamsburg) or thrill your tastebuds with authentic Chinatown chicken wings and sip a cool Long Island Iced Tea while you dream of New York's skyline and its stylish rooftop bars. THIS IS HOW NEW YORK TASTES!
Download or read book Dirt written by Bill Buford and published by Vintage. This book was released on 2020-05-05 with total page 447 pages. Available in PDF, EPUB and Kindle. Book excerpt: “You can almost taste the food in Bill Buford’s Dirt, an engrossing, beautifully written memoir about his life as a cook in France.” —The Wall Street Journal What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France. But what was meant to be six months in a new and very foreign city turns into a wild five-year digression from normal life, as Buford apprentices at Lyon’s best boulangerie, studies at a legendary culinary school, and cooks at a storied Michelin-starred restaurant, where he discovers the exacting (and incomprehensibly punishing) rigueur of the professional kitchen. With his signature humor, sense of adventure, and masterful ability to bring an exotic and unknown world to life, Buford has written the definitive insider story of a city and its great culinary culture.
Download or read book My Greek Table written by Diane Kochilas and published by St. Martin's Griffin. This book was released on 2018-12-24 with total page 403 pages. Available in PDF, EPUB and Kindle. Book excerpt: Celebrity chef and award-winning cookbook author Diane Kochilas presents a companion to her Public Television cooking-travel series with this lavishly photographed volume of classic and contemporary cuisine in My Greek Table: Authentic Flavors and Modern Home Cooking from My Kitchen to Yours. Inspired by her travels and family gatherings, the recipes and stories Diane Kochilas shares in My Greek Table celebrate the variety of food and the culture of Greece. Her Mediterranean meals, crafted from natural ingredients and prepared in the region’s traditional styles—as well as innovative updates to classic favorites—cover a diverse range of appetizers, main courses, and desserts to create raucously happy feasts, just like the ones Diane enjoys with her family when they sit down at her table. Perfect for home cooks, these recipes are easy-to-make so you can add Greece’s delicious dishes to your culinary repertoire. With simple-to-follow instructions for salads, meze, vegetables, soup, grains, savory pies, meat, fish, and sweets, you’ll soon be serving iconic fare and new twists on time-honored recipes on your own Greek table for family and friends, including: — Kale, Apple, and Feta Salad — Baklava Oatmeal — Avocado-Tahini Spread — Baked Chicken Keftedes — Retro Feta-Stuffed Grilled Calamari — Portobello Mushroom Gyro — Quinoa Spanakorizo — Quick Pastitsio Ravioli — Aegean Island Stuffed Lamb — My Big Fat Greek Mess—a dessert of meringues, Greek sweets, toasted almonds and tangy yogurt Illustrated throughout with color photographs featuring both the food and the country, My Greek Table is a cultural delicacy for cooks and foodies alike.
Download or read book Twin Cities Chef s Table written by Stephanie Meyer and published by Rowman & Littlefield. This book was released on 2014-11-04 with total page 217 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Twin Cities boast a culinary scene that features locally-grown foods showcased in both local specialties and a variety of international traditions. The cities’ chefs, several of which have been nominated for the James Beard Award, take the freshest ingredients from the season picked right from the local orchards or farms to create inspired dishes the lure diners downtown. With recipes for the home cook from over 50 of the two city's most celebrated eateries and showcasing over 100 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Twin Cities Chef's Table is the ultimate gift and keepsake cookbook for both tourists and locals alike.
Download or read book Capital City Cuisine written by Capital City Republican Women (Juneau, Alaska) and published by . This book was released on 2003 with total page 78 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Cooking of Greece written by Matthew Locricchio and published by Cavendish Square Publishing, LLC. This book was released on 2012-01-15 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: Young chefs have been learning about the joy of cooking with Chef Matthew Loricchio's Superchef series for almost ten years. This updated and expanded second edition invites a new generation of readers to the kitchen to experience the satisfaction of preparing authentic international recipes and sharing their creations with friends and family. Each book opens with a region-by-region look at the focused country and their culinary traditions and contributions to international cuisine. This cultural introduction is followed with an overview of kitchen safety, food handling, and common sense nutrition, then on to a wide variety of recipes that range from soups and salads to main entrees and desserts. In addition to spectacular full color photos, each book is enhanced with line art demonstrating basic instructions and tips from the chef, making each recipe easy to follow.
Download or read book Made in Mexico The Cookbook written by Danny Mena and published by Rizzoli Publications. This book was released on 2019-09-10 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Inspired by the best restaurants, fondas, loncherías, and taco stands in Mexico City and adapted for the home cook, Made in Mexico is a delicious blend of classic regional and contemporary Mexican cuisine from celebrated chef Danny Mena's hometown. Made in Mexico mixes recipes inspired by Mexico City street food, local eateries, and multi-starred restaurants, combining regional traditions and global trends. In more than one hundred dishes for breakfast, antojitos or snacks, salads and ceviches, main dishes, and desserts, as well as staples such as salsa roja and tortillas, chef Danny Mena shows American home cooks the depth and diversity of true Mexican cooking in the capital city, with explanations for proper technique and suggestions for ingredient variations. Transportive photography from the streets, squares, markets, fondas, and restaurants of Mexico City complements beautifully plated dishes and an alfresco backyard dinner. Each recipe is inspired by a different Mexico City restaurant, giving the book a second life as a delicious image-filled guide to one of the world's hottest culinary destinations. Fascinating sidebars illuminate aspects of Mexican food culture and feature notable locations.
Download or read book The Pasha of Cuisine written by Saygin Ersin and published by Simon and Schuster. This book was released on 2018-09-04 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: For readers of Ken Follett's Kingsbridge series and Richard C. Morais's The Hundred-Foot Journey, a sweeping tale of love and the magic of food set during the Ottoman Empire. A Pasha of Cuisine is a rare talent in Ottoman lore. Only two, maybe three are born with such a gift every few centuries. A natural master of gastronomy, he is the sovereign genius who reigns over aromas and flavors and can use them to influence the hearts and minds, even the health, of those who taste his creations. In this fabulous novel, one such chef devises a plot bring down the Ottoman Empire—should he need to—in order to rescue the love of his life from the sultan’s harem. Himself a survivor of the bloodiest massacre ever recorded within the Imperial Palace after the passing of the last sultan, he is spirited away through the palace kitchens, where his potential was recognized. Across the empire, he is apprenticed one by one to the best chefs in all culinary disciplines and trained in related arts, such as the magic of spices, medicine, and the influence of the stars. It is during his journeys that he finds happiness with the beautiful, fiery dancing girl Kamer, and the two make plans to marry. Before they can elope, Kamer is sold into the Imperial Harem, and the young chef must find his way back into the Imperial Kitchens and transform his gift into an unbeatable weapon.
Download or read book World Food Mexico City written by James Oseland and published by Ten Speed Press. This book was released on 2020-11-24 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introducing World Food, an exceptional new cookbook series in the classic tradition, taking readers on a journey to the world’s greatest cuisines and the remarkable cultures they come from. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTION AND TOWN & COUNTRY Whether you’re an absolute beginner at Mexican cooking or already a pro, World Food: Mexico City is for you. This definitive and beautiful user’s guide unlocks the secrets to real Mexican cuisine with more than fifty authentic, reliable recipes, while the compelling stories and photography tell the tale of the vibrant culinary capital of Latin America. You’ll be taken to home kitchens, markets, and restaurants, where you’ll get to know exemplary local cooks and learn how to master Mexican culinary traditions and techniques. Every recipe—from the vivid salsa with pan-roasted tomatoes to the soul-satisfying pork stew with corn, potatoes, and green beans—provides a cook’s-eye lens into real Mexico City culture. Explore easy party food such as authentic guacamole and homemade tortilla chips; satisfying first courses such as cantina-style garlic soup and beer-infused “drunken” rice; or slow-cooked masterpieces such as Mexican-style stewed zucchini. Learn how to make family-friendly meals including ancho chiles stuffed with cheese, as well as standouts such as fall-apart tender roasted lamb with pasilla chiles, or tuna tostada garnished with chipotle mayonnaise and avocado—a modern classic from the beloved restaurant Contramar. With more than 150 photographs and a comprehensive illustrated reference chapter that tells you how to find, use, and store all the necessary ingredients, from cilantro to Mexican cheeses, World Food: Mexico City satisfies an appetite for new recipes, new ways to cook, and a new way of understanding one of the most exciting food destinations on the planet.
Download or read book Cooking Cuisine and Class written by Jack Goody and published by Cambridge University Press. This book was released on 1982-06-24 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: The preparation, serving and eating of food are common features of all human societies, and have been the focus of study for numerous anthropologists - from Sir James Frazer onwards - from a variety of theoretical and empirical perspectives. It is in the context of this previous anthropological work that Jack Goody sets his own observations on cooking in West Africa. He criticises those approaches which overlook the comparative historical dimension of culinary, and other, cultural differences that emerge in class societies, both of which elements he particularly emphasises in this book. The central question that Professor Goody addresses here is why a differentiated 'haute cuisine' has not emerged in Africa, as it has in other parts of the world. His account of cooking in West Africa is followed by a survey of the culinary practices of the major Eurasian societies throughout history - ranging from Ancient Egypt, Imperial Rome and medieval China to early modern Europe - in which he relates the differences in food preparation and consumption emerging in these societies to differences in their socio-economic structures, specifically in modes of production and communication. He concludes with an examination of the world-wide rise of 'industrial food' and its impact on Third World societies, showing that the ability of the latter to resist cultural domination in food, as in other things, is related to the nature of their pre-existing socio-economic structures. The arguments presented here will interest all social scientists and historians concerned with cultural history and social theory.
Download or read book Capital City Recipes written by First Presbyterian Church (Raleigh, N.C.) and published by . This book was released on 1900 with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Oxford Companion to American Food and Drink written by Andrew F. Smith and published by Oxford University Press. This book was released on 2007-05-01 with total page 736 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.
