The Ladies Village Improvement Society Cookbook
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The Ladies Village Improvement Society Cookbook
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Author : Florence Fabricant
language : en
Publisher: Rizzoli Publications
Release Date : 2020-04-07
The Ladies Village Improvement Society Cookbook written by Florence Fabricant and has been published by Rizzoli Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-04-07 with Cooking categories.
A delicious melding of traditional taste with the flavors of the Hamptons, this cookbook offers 100 recipes for entertaining as well as for everyday meals. Gifted with waters brimming with local fish and with farmland that produces a bounty of fruit and vegetables, the Hamptons have long been a destination for food lovers. Now, one of the most historic organizations on the island pairs with legendary food writer Florence Fabricant to capture the local color through a collection of recipes from members of the Ladies' Village Improvement Society, renowned chefs and celebrities who live or vacation in East Hampton (including Martha Stewart, Ina Garten, Hilaria Baldwin, Alex Guarnaschelli, and Eli Zabar), and favorite local figures like farmers and vintners. Organized into twenty menus, including "Dinner After the Movies," "Autumn Catch," and "Lunch by the Pool," the recipes encompass the uniquely broad range of gatherings, from special-occasion celebrations to casual family meals or big beach picnics for a crowd. Vibrant original photographs shine a light on the freshness and originality of the food and the local spots from beaches to farm stands, while historical photographs and anecdotes from the Ladies' Village Improvement Society archives and local newspapers express the best of Hamptons eating.
The East Hampton L V I S Centennial Cookbook
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Author :
language : en
Publisher: Ladies Village Improvement
Release Date : 1994
The East Hampton L V I S Centennial Cookbook written by and has been published by Ladies Village Improvement this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Cooking categories.
A beautiful collection of time-honored family recipes, as well as those of local chefs and celebrities, all inspired by the abundance of farm fresh produce and seafood that this northeastern region has to offer.
American Cuisine And How It Got This Way
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Author : Paul Freedman
language : en
Publisher: Liveright Publishing
Release Date : 2019-10-15
American Cuisine And How It Got This Way written by Paul Freedman and has been published by Liveright Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-15 with Cooking categories.
With an ambitious sweep over two hundred years, Paul Freedman’s lavishly illustrated history shows that there actually is an American cuisine. For centuries, skeptical foreigners—and even millions of Americans—have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation’s palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself. Combining historical rigor and culinary passion, Freedman underscores three recurrent themes—regionality, standardization, and variety—that shape a completely novel history of the United States. From the colonial period until after the Civil War, there was a patchwork of regional cooking styles that produced local standouts, such as gumbo from southern Louisiana, or clam chowder from New England. Later, this kind of regional identity was manipulated for historical effect, as in Southern cookbooks that mythologized gracious “plantation hospitality,” rendering invisible the African Americans who originated much of the region’s food. As the industrial revolution produced rapid changes in every sphere of life, the American palate dramatically shifted from local to processed. A new urban class clamored for convenient, modern meals and the freshness of regional cuisine disappeared, replaced by packaged and standardized products—such as canned peas, baloney, sliced white bread, and jarred baby food. By the early twentieth century, the era of homogenized American food was in full swing. Bolstered by nutrition “experts,” marketing consultants, and advertising executives, food companies convinced consumers that industrial food tasted fine and, more importantly, was convenient and nutritious. No group was more susceptible to the blandishments of advertisers than women, who were made feel that their husbands might stray if not satisfied with the meals provided at home. On the other hand, men wanted women to be svelte, sporty companions, not kitchen drudges. The solution companies offered was time-saving recipes using modern processed helpers. Men supposedly liked hearty food, while women were portrayed as fond of fussy, “dainty,” colorful, but tasteless dishes—tuna salad sandwiches, multicolored Jell-O, or artificial crab toppings. The 1970s saw the zenith of processed-food hegemony, but also the beginning of a food revolution in California. What became known as New American cuisine rejected the blandness of standardized food in favor of the actual taste and pleasure that seasonal, locally grown products provided. The result was a farm-to-table trend that continues to dominate. “A book to be savored” (Stephen Aron), American Cuisine is also a repository of anecdotes that will delight food lovers: how dry cereal was created by William Kellogg for people with digestive and low-energy problems; that chicken Parmesan, the beloved Italian favorite, is actually an American invention; and that Florida Key lime pie goes back only to the 1940s and was based on a recipe developed by Borden’s condensed milk. More emphatically, Freedman shows that American cuisine would be nowhere without the constant influx of immigrants, who have popularized everything from tacos to sushi rolls. “Impeccably researched, intellectually satisfying, and hugely readable” (Simon Majumdar), American Cuisine is a landmark work that sheds astonishing light on a history most of us thought we never had.
East Hampton
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Author : John Warden Rae
language : en
Publisher: Arcadia Publishing
Release Date : 2000
East Hampton written by John Warden Rae and has been published by Arcadia Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with History categories.
As early as 1895, seeking to avoid the summer heat of the city, well-to-do executives, heirs and heiresses of family fortunes, bankers, artists, and others began to flock to the bucolic countryside of East Hampton. This influx began its second phase of development. Behind it lay the village's colonial heritage and ahead lay the estates and condominium subdivisions of today. With over 200 photographs, mostly gathered from the Long Island Collection of the East Hampton Library, East Hampton traces the dramatic development of one of America's foremost summer colonies. This photographic account reflects its early settlers and hotels, now only a memory; its distinctive shingle-style cottages; and images of elm tree-lined Main Street. Windmills, suffrage meetings on the village green, and of course fine homes designed by the most sought-after architects are recaptured in this enchanting pictorial history.
The Obvious Diet
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Author : Ed Victor
language : en
Publisher: Random House
Release Date : 2013-08-31
The Obvious Diet written by Ed Victor and has been published by Random House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-08-31 with Health & Fitness categories.
Literary agents are famous for lunching, and there is no more famous agent than Ed Victor. If Ed can lose weight without changing his lifestyle, so can anyone.The Obvious Diet recognises that the rules we make ourselves are the rules we are most likely to stick to. It shows how to devise an eating regime that is based on avoiding your own particular weaknesses, whether that is carbohydrates, animal fats or sugar. It works because, rather than imposing a rigid plan from on high, it allows you to mix and match elements from different diets to suit your own lifestyle. And with ideas, tips and plenty of recipes from Ed's celebrity friends and clients, including a foreword from Nigella Lawson, the book also provides lots of glamorous anecdotes and inspiration to help you stick to your plan. Dieting has never been this interesting!
The New York Times Essential Book Of Cocktails Second Edition
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Author : Steve Reddicliffe
language : en
Publisher: Cider Mill Press
Release Date : 2024-05-14
The New York Times Essential Book Of Cocktails Second Edition written by Steve Reddicliffe and has been published by Cider Mill Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-05-14 with Cooking categories.
Top 4 Finalist for the Best New Cocktail or Bartending Book in Tales of the Cocktail Foundation's 17th Annual Spirited Awards. This updated edition contains more than 400 classic and contemporary craft cocktail recipes, paired with exceptional writing and the authoritative voice of The New York Times. Cocktail hour is one of America’s most popular pastimes and a favorite way to entertain. What better place to find the secrets of craft cocktails than The New York Times? Steve Reddicliffe, the “Quiet Drink” columnist for The Times, brings his signature voice and expertise to this collection of delicious recipes from bartenders from around the world, with a special emphasis on New York City. This informative guide includes: Classics such as the Martini, Manhattan, Old Fashioned, and Negroni, served both straight up and with modern twists New imaginative favorites inspired by the craft-distilling boom Auxiliary recipes for signature ingredients, including brandied cherries and brown-butter bourbon, plus recipes for cordials, shrubs, bitters, and more New chapters on non-alcoholic drinks, bourbon cocktails, and vermouth cocktails A complete guide to home entertaining, setting up your personal bar, and how to build your own cocktail encyclopedia Engaging essays from the biggest names in cocktail writing Original interviews with ten bartenders and spirits professionals, including Ivy Mix of Leyenda in Brooklyn, Sother Teague of Amor y Amargo in Manhattan, and Victoria Eady Butler, master blender of Uncle Nearest bourbon Reddicliffe has carefully curated this essential collection, with memorable writing from famed New York Times journalists like Craig Claiborne, Toby Cecchini, Eric Asimov, Rosie Schaap, Robert Simonson, Melissa Clark, William L. Hamilton, Jonathan Miles, Amanda Hesser, William Grimes, and many more. Discover over 400 recipes and the wit and wisdom of decades of this venerable paper’s best cocktail coverage.
The Four Star American Community Cookbook
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Author : Anne Patterson Dee
language : en
Publisher: Running Press Book Publishers
Release Date : 1988
The Four Star American Community Cookbook written by Anne Patterson Dee and has been published by Running Press Book Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with Cooking categories.
More than 350 best-ever regional recipes chosen from America's finest community cookbooks.
The End Of The Hamptons
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Author : Corey Dolgon
language : en
Publisher: NYU Press
Release Date : 2006-06
The End Of The Hamptons written by Corey Dolgon and has been published by NYU Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-06 with History categories.
A definitive and entertaining social history of the Hamptons, New York's ultimate high-end backyard, looks at the history of Long Island's east end, a locale marked by a class struggle between the wealthy and the have-nots since its earliest origins.
Culinary Colonialism Caribbean Cookbooks And Recipes For National Independence
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Author : Keja L. Valens
language : en
Publisher: Rutgers University Press
Release Date : 2024-02-16
Culinary Colonialism Caribbean Cookbooks And Recipes For National Independence written by Keja L. Valens and has been published by Rutgers University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-02-16 with Cooking categories.
Women across the Caribbean have been writing, reading, and exchanging cookbooks since at least the turn of the nineteenth century. These cookbooks are about much more than cooking. Through cookbooks, Caribbean women, and a few men, have shaped, embedded, and contested colonial and domestic orders, delineated the contours of independent national cultures, and transformed tastes for independence into flavors of domestic autonomy. Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence integrates new documents into the Caribbean archive and presents them in a rare pan-Caribbean perspective. The first book-length consideration of Caribbean cookbooks, Culinary Colonialism joins a growing body of work in Caribbean studies and food studies that considers the intersections of food writing, race, class, gender, and nationality. A selection of recipes, culled from the archive that Culinary Colonialism assembles, allows readers to savor the confluence of culinary traditions and local specifications that connect and distinguish national cuisines in the Caribbean.
Insatiable
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Author : Gael Greene
language : en
Publisher: Hachette UK
Release Date : 2006-04-04
Insatiable written by Gael Greene and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-04-04 with Biography & Autobiography categories.
Acclaimed restaurant critic Gael Greene dishes up a delectable memoir-complete with her favorite recipes-from a lifelong love affair with food, men, and wine. In 1968, Gael Greene became the restaurant critic of the fledgling New York magazine. Before taking the job, she'd never written a restaurant review in her life. But she was a passionate foodie, and dining in the world's great restaurants on someone else's dime was too enticing to resist. Thus began a remarkable career charting the restaurants that changed the way Americans ate, the chefs who turned cooking into an art form, and the food and wines that launched a culinary revolution. Throughout it all, Gael is convinced that food and sex are inextricably linked, and in this exuberant account of her adventures in sensuous excess, she takes readers on a joyride from the world's best tables, to al fresco lunch with Julia Child and naughty dinners with Craig Claiborne and then to bed with the men she couldn't resist-including a porn star and two Hollywood titans. The recipes she includes reflect the decades, from childhood macaroni-and-cheese to Chocolate Wickedness. Greene's tale of pleasure and heartbreak will make you laugh. It may make you cry. It will certainly make you hungry.