Cabbage and Caviar


Book Description

When people think of Russian food, they generally think either of the opulent luxury of the tsarist aristocracy or of post-Soviet elites, signified above all by caviar, or on the other hand of poverty and hunger—of cabbage and potatoes and porridge. Both of these visions have a basis in reality, but both are incomplete. The history of food and drink in Russia includes fasts and feasts, scarcity and, for some, at least, abundance. It includes dishes that came out of the northern, forested regions and ones that incorporate foods from the wider Russian Empire and later from the Soviet Union. Cabbage and Caviar places Russian food and drink in the context of Russian history and shows off the incredible (and largely unknown) variety of Russian food.




Caviar and Cabbage


Book Description

Melvin B. Tolson is best known as the poet who wrote The Harlem Gallery and Libretto for the Republic of Liberia. He received national acclaim only toward the end of his life, but early in his career he achieved considerable recognition as a challenging speaker and activist within the black American community. Tolson wrote a weekly column for the Washington Tribune from October 9, 1937, to June 24, 1944, entitled "Caviar and Cabbage." As the title suggests, the subjects he treated were various. He perceived the problems of the black world of the late thirties and early forties with the insight of an intellectual and the verbal richness and rhythms of a poet heavily influenced by a strong pulpit tradition. This combination makes the columns valuable both as literature and as cultural history. Robert Farnsworth has selected and edited these columns. His introduction describes their cultural and biographical context. He has arranged the columns according to subject: "Christ and Radicalism," "Race and Class," "World War II," "Random Shots," "Writers and Readings," and "Reminiscences." The background material and the arrangement of the works underline their significance.




Please to the Table


Book Description

More than 350 recipes from all fifteen republics of the Soviet Union offer samples of the country's vast diversity--from the robust foods of the Baltic states, to the delicate pilafs of Azerbaijan




Corner Table


Book Description

Niklas began as a waiter at the famed Esplanade Hotel in Hitler-era Berlin. Then he moved to Los Angeles, where his Bistro and Bistro Garden became two of the city's most renowned celebrity watering holes. In this history of his relationships with such stars as Marilyn Monroe and Humphrey Bogart, Niklas provides a spirited account of the stars' enduring quest for the corner table. photos.




Trout Caviar


Book Description

Let enticing tales, practical tips, and recipes both stunningly simple and tastefully elaborate point the way beyond "farm to table" to the truly wild foods of our streams and forests.




Jacques Pépin Quick + Simple


Book Description

"250 of master chef Jacques Pâepin's classic and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup"--




Mastering the Art of Southern Cooking


Book Description

This definitive guide to Southern cooking methods and techniques by the creators of the PBS show New Southern Cooking features more than 600 recipes. In Mastering the Art of Southern Cooking, Nathalie Dupree and Cynthia Graubart present the most comprehensive book on Southern cuisine in nearly a century. Based on years of research, Dupree and Graubart embrace the great Southern cookbooks and recipes of the past, enhancing them with the foods and conveniences of today. With more than 600 recipes and hundreds of step-by-step photographs, Dupree and Graubart make it easy to learn the techniques for creating the South’s fabulous cuisine. From basics such as cleaning vegetables and scrubbing a country ham, to show-off skills like making a soufflé and turning out the perfect biscuit—all are explained and pictured with clarity and plenty of stories that entertain.




All About Braising: The Art of Uncomplicated Cooking


Book Description

Winner of the James Beard Foundation Book Award From the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish. The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce. Today, braising remains as popular and as uncomplicated as ever. Molly Stevens's All About Braising is a comprehensive guide to this versatile way of cooking, written to instruct a cook at any level. Everything you need to know is here, including: • a thorough explanation of the principles of good braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables, and the right pots • 125 reliable, easy-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises • planning tips to highlight the fact that braised foods taste just as good, if not even better, as leftovers • a variety of enlightened wine suggestions for any size pocketbook with each recipe.




Stealing the Show


Book Description

Stealing the Show is a study of African American actors in Hollywood during the 1930s, a decade that saw the consolidation of stardom as a potent cultural and industrial force. Petty focuses on five performers whose Hollywood film careers flourished during this period—Louise Beavers, Fredi Washington, Lincoln “Stepin Fetchit” Perry, Bill “Bojangles” Robinson, and Hattie McDaniel—to reveal the “problematic stardom” and the enduring, interdependent patterns of performance and spectatorship for performers and audiences of color. She maps how these actors—though regularly cast in stereotyped and marginalized roles—employed various strategies of cinematic and extracinematic performance to negotiate their complex positions in Hollywood and to ultimately “steal the show.” Drawing on a variety of source materials, Petty explores these stars’ reception among Black audiences and theorizes African American viewership in the early twentieth century. Her book is an important and welcome contribution to the literature on the movies.




Quick & Kosher


Book Description