Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Taste Makers: Seven Immigrant Women Who Revolutionized Food in America
A New York Times Editors' Choice pick Named a Best Book of the Year by NPR, Los Angeles Times, Vogue, Wall Street Journal, Food Network, KCRW, WBUR Here & Now, Emma Straub, and Globe and Mail One of the Millions's Most Anticipated Books of 2021 America’s modern culinary history told through the lives of seven pathbreaking chefs and food writers. Who’s really behind America’s appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portrai...
The Best American Food Writing 2019
A NATIONAL BESTSELLER New York Times best-selling author and James Beard Award winner Samin Nosrat collects the year's finest writing about food and drink. "Good food writing evokes the senses," writes Samin Nosrat, best-selling author of Salt, Fat, Acid, Heat and star of the Netflix adaptation of the book. "It makes us consider divergent viewpoints. It makes us hungry and motivates us to go out into the world in search of new experiences. It charms and angers us, breaks our hearts, and gives us hope. And perhaps most importantly, it creates empathy within us." Whether it's the dizzying array of Kit Kats in Japan, a reclamation of the queer history of tapas, or a spotlight on a day in the life of a restaurant inspector, the work in The Best American Food Writing 2019 will inspire you to pick up a knife and start chopping, but also to think critically about what you're eating and how it came to your plate, while still leaving you clamoring for seconds.
Good Drinks
A serious and stylish look at sophisticated nonalcoholic beverages by a former Bon Appétit editor and James Beard Award nominee. “Julia Bainbridge resets our expectations for what a ‘drink’ can mean from now on.”—Jim Meehan, author of Meehan’s Bartender Manual and The PDT Cocktail Book NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Bon Appétit • Los Angeles Times • Wired • Esquire • Garden & Gun Blackberry-infused cold brew with almond milk and coconut cream. Smoky tea paired with tart cherry juice. A bittersweet, herbal take on the Pimm’s Cup. Writer Julia Bainbridge spent a summer driving across the U.S. going to bars, restaurants, and everything in between in pursuit of the question: Can you make an outstanding nonalcoholic drink? The answer came back emphatically: “Yes.” With an extensive pantry section, tips for sourcing ingredients, and recipes curated from stellar bartenders around the country—including Verjus Spritz, Chicha Morada Agua Fresca, Salted Rosemary Paloma, and Tarragon Cider—Good Drinks shows that decadent brunch cocktails, afternoon refreshers, and evening digestifs can be enjoyed by anyone and everyone.
In the Kitchen
A collection to savour and inspire, In the Kitchen brings together thirteen contemporary writers whose work brilliantly explores food, capturing their reflections on their culinary experiences in the kitchen and beyond.
Feeding the Hungry Ghost
What do we turn to for both everyday sustenance and seasonal celebration? Food. Often, though, we're like the hungry ghosts of Taoist lore, eating mindlessly, wandering aimlessly, and wanting more - more than food itself can provide. Ellen Kanner believes that if we put in a little thought and preparation, every meal can feed not only our bodies but our souls and our communities as well. Warm, wicked, and one-of-a-kind, Ellen offers an irreverent approach to bringing reverenceinto daily living - and eating. She presents global vegan recipes that call you to the table, stories that make you stand up and cheer, and gentle nudges that aim to serve up what we're hungry for: a more vital self, more loving and meaningful connections, a nourished and nourishing world, and great food, too. 'Feeding the Hungry Ghost' will challenge you to decide: keep reading or start cooking?
When French Women Cook
Part memoir, part cookbook, this classic of food literature is an immersion course in authentic, regional French home cooking from a world-renowned culinary authority. As a young woman, Madeleine Kamman developed her passion for food by working in the kitchens of France’s most respected regional cooks. She dedicates one chapter to each of these remarkable women, who nourished her appetite for the tradition, rigor, and deeply personal nature of cooking. Her exuberant memoir—originally published over 30 years ago—tells of collecting mussels at the shore, churning butter from the milk of village cows, gathering mushrooms in nearby woods, and then transforming them into glorious meals under the tutelage of her beloved mentors. Over 250 recipes for the simple dishes Kamman learned at their sides accompany her evocative reminiscences of a bygone era in rural France. Now in paperback, this classic is required reading for anyone who wants to know more about la cuisine française and the life, times, and tastes of a woman who helped to shape American cooking.
Palestine on a Plate
Prize-winning author and chef Joudie Kalla presents the delicious home cooking recipes passed down from her parents to deliver a delicious taste of Palestine. Winner 'Best Arab Cuisine Book' - Gourmand World Cookbook Awards 2016. Palestine on a Plate is a tribute to family, cooking and home, made with the ingredients that Joudie's mother and grandmother use, and their grandmothers used before them. - old recipes created with love that bring people together in appreciation of the beauty of this rich heritage. Palestinian food is not just found on the streets with the ka'ak (sesame bread) sellers and stalls selling za'atar chicken and mana'eesh (za'atar sesame bread), but in the home too; i...
Dictee
This autobiographical work is the story of several women. Deploying a variety of texts, documents and imagery, these women are united by suffering and the transcendance of suffering.
How to Cook and Eat in Chinese
The Beloved Classic is Back in Print! A Sampling of Glowing Reviews Tell Why How to Cook and Eat in Chinese is a Classic "Each recipe (and there are hundreds) is lucidly written, the measurements and cooking times as accurate as any starched American home economist could wish for. . . . Having once cooked and eaten in Chinese with Mrs. Chao, one can easily understand why the authors of that great American cookbook, The Joy of Cooking, say, as they disparagingly present in their own book a recipe for Chop Suey, 'To get the feeling of true Chinese food, read Mrs. Buwei Yang Chao's delightful How to Cook and Eat in Chinese.'" -Michael Field, New York Review of Books "Something novel in the way ...
Vibration Cooking
Vibration Cooking was first published in 1970, not long after the term “soul food” gained common use. While critics were quick to categorize her as a proponent of soul food, Smart-Grosvenor wanted to keep the discussion of her cookbook/memoir focused on its message of food as a source of pride and validation of black womanhood and black “consciousness raising.” In 1959, at the age of nineteen, Smart-Grosvenor sailed to Europe, “where the bohemians lived and let live.” Among the cosmopolites of radical Paris, the Gullah girl from the South Carolina low country quickly realized that the most universal lingua franca is a well-cooked meal. As she recounts a cool cat’s nine lives as...
