Like many of my generation, my formal introduction to the zombie genre started with George A. Romero's Night of the Living Dead. Stories of the zombie apocalypse, and the arterial sprays, dismemberments, and eviscerations that accompanied it, have fascinated me ever since. But, I'm also a psychology professor. Although I was initially captivated by the carnage of the undead, I quickly found that the mindsets of the survivors were equally fascinating. More than anything, I love seeing how fictional worlds represent real-world psychological concepts.
An undead-rising means that there will be no early-bird buffets, no fast-food drive-throughs, and no food delivery services. And all of the Michelin chefs will be zombies, incapable of providing star-level dishes. But that doesn't mean you have to eat poorly! Wilson's and Bauthus' book details the culinary techniques and recipes needed to meet even the most finicky eater's gustatory and nutritional needs. The names of the recipes are worth the read alone! My personal favorite is "The Wok-ing Dead Stir-fry," although "Life's Chard, but it will be OKale" is a close second.
Just because the undead's taste buds are atrophying doesn't mean yours have to! You duck into the safest-looking abandoned house you can find and hold your breath as you listen for the approaching zombie horde you've been running from all day. You hear a gurgling sound. Is it the undead? No--it's your stomach. When the zombie apocalypse tears down life and society as we know it, it will mean no more take out, no more brightly lit, immaculately organized aisles of food just waiting to be plucked effortlessly off the shelves. No more trips down to the local farmers' market.…
I am passionate about the power of food and cooking, and how it can bring people together, allow us to explore our creativity, and nourish both body and soul. I’ve spent over 20 years creating recipes for home cooks, published in magazines, and inspiring confidence in the kitchen. Now I share my best advice, takes on traditional favorites, and the beauty of food and entertaining in cookbooks and on TaraTeaspoon.com. I encourage cooks to find cookbooks they inspire, with tested recipes, helpful tips, and beautiful pictures to entice all the senses. Trying new recipes from my cookbook list will bring joy to your cooking and entertaining.
This is the only entertaining book I’ll ever recommend that doesn’t actually have pictures! It would be blasphemous other than Mark is an expert recipe developer who churns out 40 menus for successful meals and offers a plethora of tips and helpful success secrets throughout. I miss the pictures but love how he organizes the meals by season. It’s easy to narrow down the chapter you want to cook from, and the descriptive titles let you choose a menu based on the delightful sound of the recipe! You’ll be thrilled to have these seasonal menus laid out for you, but they lend themselves well to inserting some of your own updated favorite recipes in place of canapes. Try his Pasta with Walnuts, or Chili-Fried Shrimp with Scallions and Orange, yes please!
The popular New York Times columnist and award-winning, bestselling cookbook author Mark Bittman now shares his winning strategies for creating elegant, delicious dinner parties with no fuss. Famous as “the Minimalist” for delicious recipes that can be made in a flash, Bittman’s entertaining cookbook is a must-have for hosts and home cooks of all skill levels.
The book features more than 150 recipes in 40 menus organized by season. Bittman’s signature “Keys to Success” offer a wealth of tips, from choosing the best ingredients to improving and streamlining your cooking techniques. Invaluable “Timetables” break down the process of preparing the…
I’ve loved cooking and baking since I was a little girl. I attempted to bake a chocolate cake when I was nine without a recipe and put the resulting glop in a plastic bowl in the oven. Luckily, I forgot to turn the oven on and my mother discovered it later, no harm done. I was always a foodie but also a tremendous reader with a great love for the English language, so food writing marries my two passions. My published works include The New York Timesbestselling The Unofficial Harry Potter Cookbook (over a million copies sold), and I write a food column for a women’s magazine.
If you are starting out in life and can only get one cookbook, get this one. It contains recipes for the classics as well as the familiar, basic dishes you must have in your repertoire—and the recipes are foolproof. Because the recipes are thoroughly tested, you can hardly go wrong if you follow the detailed instructions.
Like the best treasured cookbooks of the past, The America's Test Kitchen Family cookbook offers more than 1,200 kitchen-tested recipes, more than 1,500 4-color photos and much more. Here are some of the special features of this book: *Test Kitchen Tips Illuminate Key Recipe-Specific Facts *Hundreds of Variations Give Cooks Lots of Recipe Choices *Equipment Ratings Point Out Our Favorite Brands and Explain Why *Ingredient Testings Rate All Manner of Supermarket Ingredients So Cooks Can Make the Best Choices *Fast Recipes are Highlighted Throughout the Book *Prep Times and Total Times Make Clear How Long a Recipe Will Take *A…
I love to eat and want to understand why we make the food choices we do—when we are lucky enough to have choices. I have an insatiable appetite for books that examine the underbelly of food traditions and policies. I have been studying the relationship between food and racism for over fifteen years, and I am still not even close to full.
Marcia Chatelain documents the surprising but significant role that McDonald’s played in the civil rights movement. As community hubs, its outlets were sites of protests and bombings. Later, Black franchise owners sued the company for race discrimination. The Golden Arches symbolize the hope and exploitation of Black capitalism. This Pulitzer Prize-winning book is a smorgasbord of stunning detail, and I’m lovin’ it.
Just as The Color of Law provided a vital understanding of redlining and racial segregation, Marcia Chatelain's Franchise investigates the complex interrelationship between black communities and America's largest, most popular fast food chain. Taking us from the first McDonald's drive-in in San Bernardino to the franchise on Florissant Avenue in Ferguson, Missouri, in the summer of 2014, Chatelain shows how fast food is a source of both power-economic and political-and despair for African Americans. As she contends, fast food is, more than ever before, a key battlefield in the fight for racial justice.
Like most Americans, I’m the descendent of immigrants, and this book gave me a sense of what my great-grandparents’ experience was like better than anything I’d previously read.
Ziegelman has an incredible ability to connect concrete details to big historical transformations. Her discussion of how Irish peasants’ overreliance on potatoes led to famine, for example, was both fascinating and shattering.
As a New Yorker, I was struck by how much seemed the same but also by how much had changed. The families at 97 Orchard didn’t always have running water, but they had access to a wide range of affordable, good-quality food in a way residents of contemporary "food deserts" do not.
“Social history is, most elementally, food history. Jane Ziegelman had the great idea to zero in on one Lower East Side tenement building, and through it she has crafted a unique and aromatic narrative of New York’s immigrant culture: with bread in the oven, steam rising from pots, and the family gathering round.” — Russell Shorto, author of The Island at the Center of the World
97 Orchard is a richly detailed investigation of the lives and culinary habits—shopping, cooking, and eating—of five families of various ethnicities living at the turn of the twentieth century in one tenement on the…
A former Catholic, raised in the restaurant business, becoming a Franciscan, and with a passionate love of art, they collectively integrated and came to define my life. I was sent to culinary school. Suffering from a chronic lung condition and obesity, I learned that an animal-based diet was the primary cause and became a vegan in October 1976, regaining my health. Vegan culinary art, as my life’s passion, led me to compete in the International Culinary Olympics five times in Germany, winning Seven medals, including gold, writing for magazines, authoring four books, and working with the United Nations to help humanity improve its health with a plant-based vegan diet.
Food Politics is a compelling read about the tensions between economics and nutrition. Corporate food companies' strategic efforts to undermine sound nutrition for profit is one of the core themes. Government is petitioned and lobbied by corporations to weigh in on their side. Vegetarianism was not endorsed by the American Dietetics Association until 1987.
The meat industry is beginning to embrace and develop vegan products as a result of the consumer shift. It is a reminder to be vigilant and informed as to our food choices and the influence corporate food manufacturers have on your governments. In part due to industrial pressure, it wasn’t until 2009 that the American Dietetic Association endorsed the vegetarian diet.
We all witness, in advertising and on supermarket shelves, the fierce competition for our food dollars. In this engrossing expose, Marion Nestle goes behind the scenes to reveal how the competition really works and how it affects our health. The abundance of food in the United States - enough calories to meet the needs of every man, woman, and child twice over - has a downside. Our over-efficient food industry must do everything possible to persuade people to eat more - more food, more often, and in larger portions - no matter what it does to waistlines or well-being. Like…
I’ve been writing vegetarian cookbooks for almost 15 years, and have had many different jobs in the world of food – cooking in restaurants, running a small food business, working food photography shoots, and much more. While in my day-to-day eating, I go on and off following a strict plant-based diet, it’s long been my default style of eating because I find it to be so healthy, affordable, and fun! I’m never not excited and inspired by the abundance and diversity of vegetables and the incredible techniques and dishes that cuisines around the world have done with them.
This is the book I always recommend to people at the beginning of their vegetarian or vegan journey when they express concern about getting all their nutritional needs covered in their diets. Each recipe is designed to be nutritionally balanced – with a focus on nutritionally dense whole foods, healthy plant-based proteins, fats, and fibers – and they always leave me full and satisfied. But rather than reading like a dry health book, it’s brimming with fresh, colorful, and exciting ideas and recipes that are smart and streamlined, and actually feasible for weeknights.
Focused on the art of crafting complete, balanced meals that deliver sustained energy and nourishment, this book features 100 compelling and delicious recipes that just happen to be vegan.
These 100 recipes for wholesome and nourishing vegan food from blogger, nutritionist, and Food52 author Gena Hamshaw help you make delicious vegan meals that deliver balanced and sustained energy. Every recipe contains the key macronutrients of healthy fats, complex carbohydrates, and proteins, which together make for a complete meal--things like Smoky Red Lentil Stew with Chard, and Falafel Bowls with Freekah and Cauliflower. Photographs accompany each recipe, showing how Gena's simple…
Monica Wellington was born in London and lived in Switzerland and Germany as a child. She has written and illustrated many books for young children, including Apple Farmer Annie, Zinnia’s Flower Garden, My Leaf Book, and Mr. Cookie Baker. She now lives in New York City. Some of her favorites things are: baking desserts, eating chocolate, traveling to France, going to the ballet, and reading at home with her cat on her lap. She teaches at the School of Visual Arts.
In addition to the essential photo of each cookie, there are also excellent photos showing the stages of preparation. The recipes include a lot of fancy-looking cookies that are actually very simple: favorites include Marbled Shortbread, Madeleines, Pinwheels.
Few can resist the tantalizing aroma of freshly baked cookies, and The Book of Cookies features every kind, from the old-fashioned favorites to elaborate holiday cookies. Clearly illustrated with step-by-step pictures, all the secrets of successfull cookie-making are revealed in this book.
I went to college in Portland, Oregon when the Pacific northwest’s coffee boom was just getting started. My love of coffee turned academic as I began to research and write what would turn out to be a prize-winning book on the early history of coffee and coffeehouses in Great Britain: The Social Life of Coffee: The Emergence of the British Coffeehouse (2005). I’ve continued to publish articles on coffee history and the history of sociability ever since, and I regularly teach a research seminar on the history of coffee at McGill University. Now I serve as president of the board of directors for an international research group on the history of sociability.
Mintz’s book is about sugar, but it is still a key work in the history of coffee. It served as one of the major inspirations for my own study of the reception of coffee in early modern Britain. Sugar was a key ingredient in coffee by the later seventeenth century and would become a staple in the hot drinks consumed by the English working class. Mintz shows us how this symbiotic relationship between sugar and coffee developed, and he places the construction of an Atlantic slave system and the industrial revolution at the heart of his story. This is a classic work of both anthropology and history; it inspired a whole new way of thinking about the Atlantic world and the history of consumption at a time when both of those fields were still newborn.
A fascinating persuasive history of how sugar has shaped the world, from European colonies to our modern diets
In this eye-opening study, Sidney Mintz shows how Europeans and Americans transformed sugar from a rare foreign luxury to a commonplace necessity of modern life, and how it changed the history of capitalism and industry. He discusses the production and consumption of sugar, and reveals how closely interwoven are sugar's origins as a "slave" crop grown in Europe's tropical colonies with is use first as an extravagant luxury for the aristocracy, then as a staple of the diet of the new industrial…
This is an
exquisitely beautiful book, both visually and textually. It combines one of the
author’s passions, food and cooking, with her other Jewish culture and
traditions.
The rich cultural
history of the community of Roman Jews, dating back more than two millennia, is a
story of cycles of ghettoized tribulation and resilience that Koenig tells with
depth and compassion through her own personal experience of discovery. Along
the way, the continuously evolving community developed a hybrid cuisine unique
in the world.
Koenig’s
reputation as a food authority is already impressive and is still growing. The
photography in Portico is stunning ––
no less so, the recipes! Whether you’re Jewish or not, you’re in for a culinary
experience you’ll treasure.
A leading authority on Jewish food, Leah Koenig celebrates la cucina Ebraica Romana within the pages of her new cookbook. Portico: Cooking and Feasting in Rome's Jewish Kitchen features over 100 deeply flavourful recipes and beautiful photographs of Rome's Jewish community, the oldest in Europe. The city's Jewish residents have endured many hardships, including 300 years of persecution inside the Roman Jewish Ghetto. Out of this strife grew resilience, a deeply knit community and a uniquely beguiling cuisine. Today, the community thrives on Via del Portico d'Ottavia (the main road in Rome's Ghetto)-and beyond.
![Book cover of Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals [A Cookbook]](https://res.cloudinary.com/hzpwrwfdi/image/upload/w_440/media/covers/9780399579059_s5nuqb.webp "Book cover of Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals [A Cookbook]")
![Book cover of Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals [A Cookbook]](https://res.cloudinary.com/hzpwrwfdi/image/upload/w_220/media/covers/9780399579059_s5nuqb.webp "Book cover of Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals [A Cookbook]")
