Good Food Tells A Story
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Honest Good Food Bold Flavours Hearty Eats
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Author : Benny Se Teo
language : en
Publisher: Marshall Cavendish International Asia Pte Ltd
Release Date : 2016-12-15
Honest Good Food Bold Flavours Hearty Eats written by Benny Se Teo and has been published by Marshall Cavendish International Asia Pte Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-12-15 with Cooking categories.
Chef Benny Se Teo is the creative force behind a highly successful chain of restaurants, known not just for its hearty, no-nonsense good food, but also for its continuing efforts to help ex-offenders and youths at risk. Himself an ex-offender, Chef Benny’s inspirational life story is now the backdrop of his first cookbook, Honest Good Food, where he brings together a collection of comfort food recipes, inspired by his childhood memories and personal experiences, and most notably his internship at Jamie Oliver’s Fifteen in London. With punchy quotes, personal anecdotes and cooking tips, Honest Good Food provides an insight into what drives this plain-speaking chef, his culinary secrets, and what some of his favourite dishes are. As Chef Benny says, “cooking, like life, becomes better through trial and error. If the experiment fails, just try again!”
Word Of Mouth
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Author : Priscilla Parkhurst Ferguson
language : en
Publisher: Univ of California Press
Release Date : 2014-07-07
Word Of Mouth written by Priscilla Parkhurst Ferguson and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-07-07 with Cooking categories.
Today, more than ever, talking about food improves the eating of it. Priscilla Parkhurst Ferguson argues that conversation can even trump consumption. Where many works look at the production, preparation, and consumption of food, Word of Mouth captures the language that explains culinary practices. Explanation is more than an elaboration here: how we talk about food says a great deal about the world around us and our place in it.Ê What does it mean, Ferguson asks, to cook and consume in a globalized culinary world subject to vertiginous change?Ê Answers to this question demand a mastery of food talk in all its forms and applications. To prove its case, Word of Mouth draws on a broad range of cultural documents from interviews, cookbooks, and novels to comic strips, essays, and films. Although the United States supplies the primary focus of Ferguson's explorations, the French connection remains vital. American food culture comes of age in dialogue with French cuisine even as it strikes out on its own. In the twenty-first century, culinary modernity sets haute food against haute cuisine, creativity against convention, and the individual dish over the communal meal. Ferguson finds a new level of sophistication in what we thought that we already knew: the real pleasure in eating comes through knowing how to talk about it.
Beautiful Food Tells A Tales
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Author : Damon Vonseggern
language : en
Publisher:
Release Date : 2021-07-02
Beautiful Food Tells A Tales written by Damon Vonseggern and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-07-02 with categories.
If you love to read and you love to cook then this book is for you. This is a fun book that gives you stories to go with your recipes. Inspired by classics from the world of folklore, Chef, and Author serves up original folktales for cooks and readers. He transports the reader into a quirky culinary world, backing up imaginative short stories with time-tested recipes from his twenty years in the restaurant business.
The Book Of Eating
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Author : Adam Platt
language : en
Publisher: HarperCollins
Release Date : 2019-11-12
The Book Of Eating written by Adam Platt and has been published by HarperCollins this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-12 with Biography & Autobiography categories.
A wildly hilarious and irreverent memoir of a globe-trotting life lived meal-to-meal by one of our most influential and respected food critics As the son of a diplomat growing up in places like Hong Kong, Taiwan, and Japan, Adam Platt didn’t have the chance to become a picky eater. Living, traveling, and eating in some of the most far-flung locations around the world, he developed an eclectic palate and a nuanced understanding of cultures and cuisines that led to some revelations which would prove important in his future career as a food critic. In Tokyo, for instance—“a kind of paradise for nose-to-tail cooking”—he learned that “if you’re interested in telling a story, a hair-raisingly bad meal is much better than a good one." From dim sum in Hong Kong to giant platters of Peking duck in Beijing, fresh-baked croissants in Paris and pierogi on the snowy streets of Moscow, Platt takes us around the world, re-tracing the steps of a unique, and lifelong, culinary education. Providing a glimpse into a life that has intertwined food and travel in exciting and unexpected ways, The Book of Eating is a delightful and sumptuous trip that is also the culinary coming-of-age of a voracious eater and his eventual ascension to become, as he puts it, “a professional glutton.”
Good Stock
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Author : Sanford D'Amato
language : en
Publisher: Agate Publishing
Release Date : 2013-10-21
Good Stock written by Sanford D'Amato and has been published by Agate Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-21 with Cooking categories.
Good Stock is the story of Sanford "Sandy" D'Amato's journey from young Italian kid who loved to cook to unknown culinary student with a passion for classical French cuisine to one of the most respected chefs and restaurateurs in the country. Featuring more than 80 recipes and full-color photography throughout, Good Stock weaves together memoir and cookbook in an beautiful and engaging package. Sanford, the restaurant D'Amato opened in 1989 and sold to his longtime chef de cuisine in December 2012, has been one of the highest-rated restaurants in America over the past 20 years, earning accolades from Bon Appétit, Gourmet, Food & Wine, Esquire, Wine Spectator, Zagat Guide, and the James Beard Foundation. D'Amato has cooked for the Dalai Lama and the 2002 Salt Lake City Olympics, and was one of 12 chefs chosen by Julia Child herself to cook for her 80th birthday celebration. The story of Sanford and Sandy D'Amato is in part the story of America's embrace of fine dining and its acceptance of chefs as master craftsmen. Over the past quarter century, America has seen a rise in the prominence of "celebrity chefs," to the extent that it's difficult to remember a time when becoming a chef was considered a backup plan more than a craft. That transformation began in the 1970s, right around when Sanford D'Amato was studying at the fabled Culinary Institute of America. This was a time when American cooks were by and large being frozen out by French chefs who didn't believe the Americans had what it took to create great cuisine. D'Amato, through persistence, skill, and the help of his mentor, Chef Peter Von Erp, became the first American cook at Le Veau d'Or and worked under Chef Roland Chenus through the groundbreaking opening of Le Chantilly. Soon the heyday of classic French cuisine began to waned, as rising chefs like D'Amato began leading the spread "New American" dining. To D'Amato, though, the Midwest always signified home. His culinary inventiveness was inspired in pIllustrations by his childhood home, located above his grandparents' grocery store on the lower east side of Milwaukee. It was a small apartment constantly filled with the sights of carefully prepared delicacies, the smells of rich foods on the simmer, and the many tastes of generations-old Italian recipes. Drawing on this influence, as well as his rigorous training in classic French technique, D'Amato eventually opened Sanford in the same space his grandparents' grocery store occupied. In telling his story, D'Amato studs his narrative with 80 of his favorite recipes. The book features both personal photos from his background and career as well as beautiful images of finished recipes. Readers of Good Stock will come to believe, as D'Amato does, that to create great food, it doesn't matter if you're preparing a grilled hot dog or pan-roasted monkfish-- what matters is that you treat all dishes with equal love, soul, and respect, and try to elevate each dish to its ultimate level of flavor. Good Stock combines Midwestern charm with international appeal as the perfect book for aspiring chefs, culinary students, and foodies everywhere.
The Story Of Food
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Author : Dorling Kindersley Publishing Staff
language : en
Publisher:
Release Date : 2018-04-30
The Story Of Food written by Dorling Kindersley Publishing Staff and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-04-30 with Food categories.
Includes a foreword by Giles Coren. Explore the rich stories, symbolism, and traditions that come wrapped up in the food on our plates - food that not only feeds our bodies but also makes up our culture. In The Story of Food; An Illustrated History of Everything We Eat our millennia-old relationship with nearly 200 foods - from nuts and seeds to noodles and meat - is sumptuously illustrated, with tales from all over the world. Food is the cornerstone of daily life, culture, and even religion. Staples like bread, rice, and salt are part of our culinary history, used in many ways all over the world. The Story of Food tells the extraordinary stories behind the foods we eat: from salt to sushi and rice to ravioli. It reveals, for example, that Pope Clement XIV was assassinated with poisoned drinking chocolate and tells the story of how coffee went being from a banned substance in some European countries to become the world's favourite hot drink. A true celebration of food in all its forms, this book explores the early efforts of humans in their quest for sustenance through the stories of individual foods. Covering all food types including nuts and grains, fruit and vegetables, meat and fish, and herbs and spices, this fascinating reference provides the facts on all aspects of a food's history. It explains how foods have become a part of our culture from their origins to how they are eaten and their place in world cuisine. The Story of Food is packed glorious images to create a feast for the eyes, while the stories intrigue, surprise, and enthrall. This is essential reference for every foodie.
Midnight Chicken
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Author : Ella Risbridger
language : en
Publisher: Bloomsbury Publishing
Release Date : 2019-01-10
Midnight Chicken written by Ella Risbridger and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-01-10 with Self-Help categories.
Winner of the Guild of Food Writers General Cookbook Award 2020 'A manual for living and a declaration of hope' Nigella Lawson 'A moving testimonial to the redemptive power of cooking. Generous, honest and uplifting' Diana Henry There are lots of ways to start a story, but this one begins with a chicken... When the world becomes overwhelming, Ella Risbridger focuses on the little things that bring her joy, like enjoying a glass of wine when cooking, FaceTiming with a friend whilst making bagels, and sharing recipes that are good for the soul. One night she found herself lying on her kitchen floor, wondering if she would ever get up – and it was the thought of a chicken, of roasting it, and of eating it, that got her to her feet and made her want to be alive. Midnight Chicken is a cookbook. Or, at least, you'll flick through these pages and find recipes so inviting that you will head straight for the kitchen: roast garlic and tomato soup, uplifting chilli-lemon spaghetti, charred leek lasagne, squash skillet pie, spicy fish finger sandwiches and burnt-butter brownies. It's the kind of cooking you can do a little bit drunk, that is probably better if you've got a bottle of wine open and a hunk of bread to mop up the sauce. But if you settle down and read it with a cup of tea (or a glass of that wine), you'll also discover that it's an annotated list of things worth living for – a manifesto of moments worth living for. This is a cookbook to make you fall in love with the world again. Featuring an entire chapter on storecupboard recipes. 'Risbridger is the most talented British debut writer in a generation' Sunday Times 'A big old massive heart exploding love story' The Times
Good Food
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Author :
language : en
Publisher:
Release Date : 1977
Good Food written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1977 with Cooking categories.
Includes 9 recipes.
You And I Eat The Same
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Author : Chris Ying
language : en
Publisher: Artisan Books
Release Date : 2018-10-02
You And I Eat The Same written by Chris Ying and has been published by Artisan Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-02 with Cooking categories.
Named one of the Ten Best Books About Food of 2018 by Smithsonian magazine MAD Dispatches: Furthering Our Ideas About Food Good food is the common ground shared by all of us, and immigration is fundamental to good food. In eighteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas. An awful lot of attention is paid to the differences and distinctions between us, especially when it comes to food. But the truth is that food is that rare thing that connects all people, slipping past real and imaginary barriers to unify humanity through deliciousness. Don’t believe it? Read on to discover more about the subtle (and not so subtle) bonds created by the ways we eat. Everybody Wraps Meat in Flatbread: From tacos to dosas to pancakes, bundling meat in an edible wrapper is a global practice. Much Depends on How You Hold Your Fork: A visit with cultural historian Margaret Visser reveals that there are more similarities between cannibalism and haute cuisine than you might think. Fried Chicken Is Common Ground: We all share the pleasure of eating crunchy fried birds. Shouldn’t we share the implications as well? If It Does Well Here, It Belongs Here: Chef René Redzepi champions the culinary value of leaving your comfort zone. There Is No Such Thing as a Nonethnic Restaurant: Exploring the American fascination with “ethnic” restaurants (and whether a nonethnic cuisine even exists). Coffee Saves Lives: Arthur Karuletwa recounts the remarkable path he took from Rwanda to Seattle and back again.
The Missing Ingredient
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Author : Jenny Linford
language : en
Publisher: Penguin UK
Release Date : 2018-03-01
The Missing Ingredient written by Jenny Linford and has been published by Penguin UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-03-01 with Cooking categories.
The Missing Ingredient is about what makes good food, and the first book to consider the intrinsic yet often forgotten role of time in creating the flavours and textures we love. Written through a series of encounters with ingredients, producers, cooks, shopkeepers and chefs, exploring everything from the brief period in which sugar caramelises, or the days required in the crucial process of fermentation, to the months of slow ripening and close attention that make a great cheddar, or the years needed for certain wines to reach their peak, Jenny Linford shows how, time and again, time itself is the invisible ingredient. From the patience and dedication of many food producers in fields and storehouses around the world to the rapid reactions required of any home cook at the hob, this book allows us to better understand our culinary lives.