A History Of Cooks And Cooking

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A History of Cooks and Cooking

Michael Symons
A History of Cooks and Cooking Book PDF

Author : Michael Symons
Publisher : University of Illinois Press
Page : 404 pages
File Size : 48,8 Mb
Release : 2003-10-15
Category : Cooking
ISBN : 0252071921

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A History of Cooks and Cooking by Michael Symons Pdf

Never has there been so little need to cook. Yet Michael Symons maintains that to be truly human we need to become better cooks: practical and generous sharers of food.Fueled by James Boswell's definition of humans as cooking animals (for "no beast can cook"), Symons sets out to explore the civilizing role of cooks in history. His wanderings take us to the clay ovens of the prehistoric eastern Mediterranean and the bronze cauldrons of ancient China, to fabulous banquets in the temples and courts of Mesopotamia, Egypt, and Persia, to medieval English cookshops and southeast Asian street markets, to palace kitchens, diners, and to modern fast-food eateries.Symons samples conceptions and perceptions of cooks and cooking, from Plato and Descartes to Marx and Virginia Woolf, asking why cooks, despite their vital and central role in sustaining life, have remained in the shadows, unheralded, unregarded, and underappreciated. "People think of meals as occasions where you share food," he notes. "They rarely think of cooks as sharers of food."Considering such notions as the physical and political consequences of sauce, connections between food and love, and cooking as a regulator of clock and calendar, Symons provides a spirited and diverting defense of a cook-centered view of the world.Michael Symons is the author of One Continuous Picnic: A History of Eating in Australia and The Shared Table.

A History of Cookbooks

Henry Notaker
A History of Cookbooks Book PDF

Author : Henry Notaker
Publisher : Univ of California Press
Page : 400 pages
File Size : 49,7 Mb
Release : 2022-09-06
Category : Cooking
ISBN : 9780520391499

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A History of Cookbooks by Henry Notaker Pdf

A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great deal about nutrition, morals, manners, history, and menus while often providing entertaining reflections and commentaries. This innovative book demonstrates that cookbooks represent an interesting and important branch of nonfiction literature.

Joy of Cooking

Irma S. Rombauer,Marion Rombauer Becker
Joy of Cooking Book PDF

Author : Irma S. Rombauer,Marion Rombauer Becker
Publisher : Simon and Schuster
Page : 896 pages
File Size : 53,8 Mb
Release : 1975
Category : Cooking
ISBN : 9780026045704

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Joy of Cooking by Irma S. Rombauer,Marion Rombauer Becker Pdf

An illustrated cooking book with hundreds of recipes.

Cook's Cook

Gavin Bishop
Cook s Cook Book PDF

Author : Gavin Bishop
Publisher : Unknown
Page : 20 pages
File Size : 48,7 Mb
Release : 2018-07
Category : Cooking on ships
ISBN : 9781776572045

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Cook's Cook by Gavin Bishop Pdf

The story of the 1768 expedition to the South Pacific on HMS Endeavour, through the eyes of the one-handed cook.--back of book.

The I Hate to Cook Book

Peg Bracken
The I Hate to Cook Book Book PDF

Author : Peg Bracken
Publisher : Houghton Mifflin Harcourt P
Page : 0 pages
File Size : 43,5 Mb
Release : 1965
Category : Cookbooks
ISBN : 0151392633

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The I Hate to Cook Book by Peg Bracken Pdf

More than 180 quick and easy recipes, menus, household hints and advice.

The Cook Not Mad

The Cookbook
The Cook Not Mad Book PDF

Author : The Cookbook
Publisher : Andrews McMeel Publishing
Page : 81 pages
File Size : 52,7 Mb
Release : 2012-10-16
Category : Cooking
ISBN : 9781449428174

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The Cook Not Mad by The Cookbook Pdf

Published in 1830 in North America, this volume in the American Antiquarian Cookbook Collection stresses American cooking over European cuisine. Within a year of its publication in the United States, The Cook Not Mad was also published in Canada and thus became Canada’s first printed cookbook. In contrast to some of the larger encyclopedic cookbook collections of the day, The Cook Not Mad provides 310 recipes and household information designed to be a quick and easy reference guide to domestic organization for the contemporary housewife. The author describes the content as “Good Republican dishes” and includes typical American ingredients such as turkey, pumpkin, codfish, and cranberries. There are classic recipes for Tasty Indian Pudding, Federal Pancakes, Good Rye and Indian Bread (cornmeal), Johnnycake, Indian Slapjack, Washington Cake, and Jackson Jumbles. In spite of the author’s American “intentions,” the book does include foreign influences such as traditional English recipes, and it also contains one of the earliest known recipes for shish-kebab in American cookbooks. Reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.

Cuisine and Empire

Rachel Laudan
Cuisine and Empire Book PDF

Author : Rachel Laudan
Publisher : Univ of California Press
Page : 488 pages
File Size : 53,9 Mb
Release : 2015-04-03
Category : Cooking
ISBN : 9780520286313

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Cuisine and Empire by Rachel Laudan Pdf

Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.

Cooked

Michael Pollan
Cooked Book PDF

Author : Michael Pollan
Publisher : Penguin UK
Page : 480 pages
File Size : 46,5 Mb
Release : 2013-04-23
Category : Technology & Engineering
ISBN : 9780141975634

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Cooked by Michael Pollan Pdf

THE INSPIRATION FOR THE NEW NETFLIX SERIES 'It's not often that a life-changing book falls into one's lap ... Yet Michael Pollan's Cooked is one of them.' SundayTelegraph 'This is a love song to old, slow kitchen skills at their delicious best' Kathryn Huges, GUARDIAN BOOKS OF THE YEAR The New York Times Top Five Bestseller - Michael Pollan's uniquely enjoyable quest to understand the transformative magic of cooking Michael Pollan's Cooked takes us back to basics and first principles: cooking with fire, with water, with air and with earth. Meeting cooks from all over the world, who share their wisdom and stories, Pollan shows how cooking is at the heart of our culture and that when it gets down to it, it also fundamentally shapes our lives. Filled with fascinating facts and curious, mouthwatering tales from cast of eccentrics, Cooked explores the deepest mysteries of how and why we cook.

Impress for Less!

Hope Fox
Impress for Less Book PDF

Author : Hope Fox
Publisher : John Wiley & Sons
Page : 292 pages
File Size : 40,5 Mb
Release : 2007-07-30
Category : Cooking
ISBN : 9780764596896

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Impress for Less! by Hope Fox Pdf

How would you like to serve up five-star restaurant food at your next dinner party? QVC personality Hope Fox makes it possible with this one-of-a-kind cookbook, which shares amazing recipes from 100 top restaurants across the country—ten each from ten top food cities. Best of all, Fox has streamlined and simplified all of the recipes so you can easily prepare them in your own kitchen, using basic equipment and supermarket ingredients. The book is brimming with impressively delicious starters and main courses—Braised Duck Legs with Asian Spices from Jean Georges in New York, Seared Scallops with Tomato Beurre Blanc from Restaurant Michael Mina in San Francisco, and Chicory Coffee Lacquered Game Hens from Commander's Palace in New Orleans, to name just three. With dishes like these, plus 97 more from restaurants like Spaggia in Chicago, Jöel in Atlanta, and Lucques in Los Angeles, it’ll be a cinch to impress your dinner party guests—for less!

Seeking the Historical Cook

Kay Moss
Seeking the Historical Cook Book PDF

Author : Kay Moss
Publisher : Unknown
Page : 0 pages
File Size : 50,7 Mb
Release : 2013
Category : Cooking
ISBN : 1611172594

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Seeking the Historical Cook by Kay Moss Pdf

"A guide to historical cooking techniques from eighteenth- and nineteenth-century receipt (recipe) books and an examination of how those methods can be used in kitches today"--Dust jacket.

The Art of Cooking

Maestro Martino of Como
The Art of Cooking Book PDF

Author : Maestro Martino of Como
Publisher : Univ of California Press
Page : 224 pages
File Size : 49,8 Mb
Release : 2005-01-03
Category : Cooking
ISBN : 0520928318

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The Art of Cooking by Maestro Martino of Como Pdf

Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.

The Cooking Gene

Michael W. Twitty
The Cooking Gene Book PDF

Author : Michael W. Twitty
Publisher : HarperCollins
Page : 504 pages
File Size : 46,7 Mb
Release : 2018-07-31
Category : Cooking
ISBN : 9780062876577

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The Cooking Gene by Michael W. Twitty Pdf

2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts

Consider the Fork

Bee Wilson
Consider the Fork Book PDF

Author : Bee Wilson
Publisher : Hachette UK
Page : 270 pages
File Size : 45,7 Mb
Release : 2012-10-09
Category : Cooking
ISBN : 9780465033324

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Consider the Fork by Bee Wilson Pdf

Award-winning food writer Bee Wilson's secret history of kitchens, showing how new technologies - from the fork to the microwave and beyond - have fundamentally shaped how and what we eat. Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious -- or at least edible. But these tools have also transformed how we consume, and how we think about, our food. In Consider the Fork, award-winning food writer Bee Wilson takes readers on a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of objects we often take for granted. Technology in the kitchen does not just mean the Pacojets and sous-vide machines of the modern kitchen, but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. Blending history, science, and personal anecdotes, Wilson reveals how our culinary tools and tricks came to be and how their influence has shaped food culture today. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.

The Rise

Marcus Samuelsson
The Rise Book PDF

Author : Marcus Samuelsson
Publisher : Voracious
Page : 613 pages
File Size : 41,8 Mb
Release : 2020-10-27
Category : Cooking
ISBN : 9780316480673

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The Rise by Marcus Samuelsson Pdf

An Eater Best Cookbook of Fall 2020 • This groundbreaking new cookbook from chef, bestselling author, and TV star Marcus Samuelsson celebrates contemporary Black cooking in 150 extraordinarily delicious recipes. It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. Now, in The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists—with stories exploring their creativity and influence. Black cooking has always been more than “soul food,” with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora, alongside recipes such as: Chilled corn and tomato soup in honor of chef Mashama Bailey Grilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica B. Harris Crab curry with yams and mustard greens for Nyesha Arrington Spiced catfish with pumpkin leche de tigre to celebrate Edouardo Jordan Island jollof rice with a shout-out to Eric Adjepong Steak frites with plantain chips and green vinaigrette in tribute to Eric Gestel Tigernut custard tart with cinnamon poached pears in praise of Toni Tipton-Martin A stunning work of breadth and beauty, The Rise is more than a cookbook. It’s the celebration of a movement.

The Food of Paradise

Rachel Laudan
The Food of Paradise Book PDF

Author : Rachel Laudan
Publisher : University of Hawaii Press
Page : 308 pages
File Size : 47,5 Mb
Release : 1996-08-01
Category : Cooking
ISBN : 0824817788

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The Food of Paradise by Rachel Laudan Pdf

Recent winner of a prestigious award from the Julia Child Cookbook Awards, presented by the International Association of Culinary Professionals. Lauden was given the 1997 Jane Grigson Award, presented to the book that, more than any other entered in the competition, exemplifies distinguished scholarship. Hawaii has one of the richest culinary heritages in the United States. Its contemporary regional cuisine, known as "local food" by residents, is a truly amazing fusion of diverse culinary influences. Rachel Laudan takes readers on a thoughtful, wide-ranging tour of Hawaii's farms and gardens, fish auctions and vegetable markets, fairs and carnivals, mom-and-pop stores and lunch wagons, to uncover the delightful complexities and incongruities in Hawaii's culinary history. More than 150 recipes, photographs, a bibliography of Hawaii's cookbooks, and an extensive glossary make The Food of Paradise an invaluable resource for cooks, food historians, and Hawaiiana buffs.