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"My Kitchen Year follows the change of seasons--and Reichls emotions--as she slowly heals through the simple pleasures of cooking. While working 24/7, Reichl would “throw quick meals together” for her family and friends. Now she has the time to rediscover what cooking meant to her. Imagine kale, leaves dark and inviting, sautéed with chiles and garlic; summer peaches baked into a simple cobbler; fresh oysters chilling in a box of snow; plump...
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"Is it possible to identify a starting point in history from which everything else unfolds--a single moment that can explain the present and reveal the essence of our identities? According to Massimo Montanari, this is just a myth: by themselves, origins explain very little and historical phenomena can only be understood dynamically--by looking at how events and identities develop and change as a result of encounters and combinations that are often...
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"Here is the captivating story of Julia Child's years in France, where she fell in love with French food and found "her true calling." From the moment she and her husband Paul, who worked for the USIS, arrived in the fall of 1948, Julia had an awakening that changed her life. Soon this tall, outspoken gal from Pasadena, California, who didn't speak a word of French and knew nothing about the country, was steeped in the language, chatting with purveyors...
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"In 2012 I discovered my Grandma's handwritten recipe notebook from 1926 and developed this cookbook. While updating the directions for modern cooks, I maintained the vintage charm of her original notes. Generations ago people did not have a bunch of fancy ingredients, but they still came up with a variety of yummy quick breads, cakes, desserts, pies, salads, main dishes, canning recipes, and fruitcakes. This cookbook has a special emphasis on fruitcakes....
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"College is a time of learning. But it'll be hard to ace your classes if you fail to feed yourself well. 'The Five-Ingredient College Cookbook' makes it easy for students to prepare truly tasty, mostly healthy, and totally realistic meals. They're still fast. They're still cheap. But they're a whole lot better for you than the alternative."--Back cover.
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In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award - winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain.
We see young Jacques as a homesick six-year-old boy in war-ravaged France, working on a farm in exchange for food, dodging bombs, and bearing...
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"Lisa Steele, fifth-generation chicken keeper and founder of the popular blog Fresh Eggs Daily, knows a thing or two about eggs. And she?s ready to show you just how easy and delicious it can be to make eggs a staple of every meal. First, Lisa will tell you everything you don?t know about eggs?such as what the different labels on grocery store egg cartons mean?and bust some common egg myths. From there, she provides you with foundational techniques...
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A boozy ice cream drink can be a fun and delicious addition to any occasion. This book contains a collection of prepare-ahead ice cream drink recipes to make entertaining simple and easy. Each recipe is accompanied by garnish suggestions to help make your drinks look as fancy as they do in a restaurant and impress.
Features: Small Batch Conversion Recipes. Alcohol-Free Options. Garnish Suggestions.
Author
Series
California studies in food and culture volume 15
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English
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"A nutritional whodunit that takes readers from Greenland to Africa to Israel, The Queen of Fats gives a fascinating account of how we have become deficient in a nutrient that is essential for good health: the fatty acids known as omega-3s. Writing with intelligence and passion, Susan Allport tells the story of these vital fats, which are abundant in greens and fish, among other foods. She describes how scientists came to understand the role of omega-3s...
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Accelerated Reader
IL: MG - BL: 3.5 - AR Pts: 3
Lexile measure
470L
Language
English
Description
Sascha Nelson and her best friend, Nicole Hilliard, love to cook! So when their favorite TV show Kids' Big Chef Food Fights comes to their school for a special competition, they're ecstatic! But school cheaters Ashli and Nathan are also in the show. When Sascha and Nicole buy a mysterious can called Monster Blood is Back, they think they've found the perfect ingredient. Unfortunately, the trouble with Monster Blood always seems to grow and grow. Can...
16) Lessons Learned
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English
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"America's favorite writer" (The New Yorker), #1 bestselling phenomenon Nora Roberts, tantalizes hearts in Lessons Learned, a story of two people from different countries and cultures, who together make the perfect recipe for romance.
Throughout Italy, master chef Carlo Franconi is famous for his culinary creations. Publicist to the stars Juliet Trent has prepared a worldwide tour that will showcase his irresistible international fare to every restauranteur...
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English
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There comes a time in everyone's life when everything is overwhelming-whether it's dealing with a loss of a loved one, struggling against depression, fighting an illness or surviving during a pandemic. When everything gets to be too much and you're paralyzed with either indecision or anxiety, it helps to have a plan to get through this period when you chant to yourself, "I just can't." In this book, you'll find your "I just can't" meal plans that...
Author
Accelerated Reader
IL: UG - BL: 8.8 - AR Pts: 10
Language
English
Description
The cod has played a vital part in livelihoods, diets, and health in general - as well as roles in national economies and international wars. Drawing on his love of food and food culture, Mark Kurlansky leaps into history and folklore to explore how this innocuous fish had such an impact over the centuries. Kurlansky recounts how the cod spurred interest in the development of North America and caused a whole nation of people to jump into fishing and...
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This book offers a novel approach to food writing, presenting a history of eating habits and mores through the lens of the technologies we use to prepare, serve, and consume food. It tells the history of food through its tools across different eras and continents to present a fully rounded account of humans' evolving relationship to kitchen technology. From the birth of the fork in Italy as it discovered pasta, to culture wars over shaped how and...
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