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Cooking, Cuisine and Class
  • Language: en
  • Pages: 253

Cooking, Cuisine and Class

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 e...

On Food and Cooking
  • Language: en
  • Pages: 896

On Food and Cooking

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking...

Cooking in Europe, 1250-1650
  • Language: en
  • Pages: 153

Cooking in Europe, 1250-1650

A sampling of authentic recipes used in Europe from 1250-1650 are presented in the same form in which they first appeared and are accompanied by explanations of unfamiliar terms and basic guidelines for preparation.

Joy of Cooking
  • Language: en
  • Pages: 915

Joy of Cooking

Detailed information on foods and cooking techniques accompany fundamental recipes for hors d'oeuvres, soups, salads, main dishes, side dishes, breads, pies, cookies, candies, and desserts

The Essentials of Classic Italian Cooking
  • Language: en
  • Pages: 736

The Essentials of Classic Italian Cooking

Marcella Hazan is widely regarded as one of the greatest Italian cookery writers in the world and The Essentials of Classic Italian Cooking is her masterpiece, now reissued with a gorgeous new cover design. Aimed at cooks of every level, be they beginners of accomplished chefs, it is an accessible and comprehensive guide to authentic Italian cuisine and should find a place in the kitchen library of anyone who is passionate about good food. 'Has yet to be bettered ... my copy is splattered with gnocchi, tomato sauce, gravy and oil, but I wouldn't replace it for the world. It does what it says on the tin, and more.' Kate Colquhoun, ‘The Best 50 Cookbooks’, Independent ‘Brilliant’ Heston Blumenthal ‘There are dozens of Italian cookbooks on the market, but The Essentials Of Classic Italian Cooking is the only one you need to buy. No glossy photos; just 700 pages of wonderful recipes and instruction in basics such as bread-making. And all with the kind of detailed teaching left out of books that give more space to pictures than to text. A classic.’ Guardian ‘Truly indispensable’ – Nigel Slater

Cooking in Ancient Civilizations
  • Language: en
  • Pages: 224

Cooking in Ancient Civilizations

Examines cooking as an integral part of Acient civilizations.

Food and Cooking in Victorian England
  • Language: en
  • Pages: 201

Food and Cooking in Victorian England

Provides a history of food and cooking in Victorian England, explaining how recipes reflected their writers' socioeconomic status, detailing the evolution of breakfast and lunch, and tracing the snob appeal of foods with French names.

Japanese Cooking
  • Language: en
  • Pages: 507

Japanese Cooking

For pre-readers: baby Moses endurance lessons the burning bush the exodus 10 commandments marching on not murmuring. Energetic enjoyable stories of a great Bible hero!

Cooking
  • Language: en
  • Pages: 366

Cooking

From its intriguing opening question—"How can we reasonably judge a meal?"—to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Hervé This, a cofounder (with the late physicist Nicholas Kurti) of the new approach to studying the scientific basis of cooking known as molecular gastronomy, investigates the question of culinary beauty in a series of playful, lively, and erudite dialogues. Considering the place of cuisine in Western culture, This explores an astonishing variety of topics and elaborates a revolutionary method for judging the art of cooking. Many of the ideas he introduces in this culinary romance are illustrated by dishes created by Pierre Gagnaire, whose engaging commentaries provide rare insights into the creative inspiration of one of the world's foremost chefs. The result is an enthralling, sophisticated, freewheeling dinner party of a book that also makes a powerful case for openness and change in the way we think about food.

Cooking for Geeks
  • Language: en
  • Pages: 432

Cooking for Geeks

Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own unique dish? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why is medium-rare steak so popular? Why do we bake some things at 350° F/175° C and others at 375° F/190° C? And how quickly does a pizza cook if we overclock an oven to 1,000° F/540° C? Author and cooking geek Jeff Potter provides the answ...