The Wild Food Cookbook


Book Description

Photographer and author Roger Phillips has compiled a wide-ranging, delectable guide to finding and cooking wild foods. Unlike other books that focus on foraging, Phillips gives detailed recipes and preparation instructions that are critical to cooking and enjoying wild foods. Phillips provides an appetizing and attractive selection of recipes using the many plants, mushrooms, and seaweeds that are edible. Photos help bring these possibilities to life. Recipes range from syrups and teas to main courses. As we are beginning to rediscover the deep nutritional value of wild foods, the missing ingredient until now has been a reliable guide to deploying these healthy, natural ingredients in the kitchen. The Wild Food Cookbook will admirably fill that niche.




The Wild Gourmets


Book Description

An extraordinary journey, with recipes for free-range living To tie in with a primetime six-part series on Channel Four




Wild Food Plants of Australia


Book Description

Tim Low has provided a truly reliable guide to our edible flora, making identification easy. Thus it is a perfect companion for bushwalkers, naturalists, scientists and, with emphasis on wild food cuisine, gourmets. Low describes more than 180 plants - from the most tasty and significant plant foods of southern and eastern Australia to the more important and spectacular inland and tropical foods. Distribution maps are provided with each description plus notes on how these plants were used in the past and can be used today. Beautifully illustrated with colour photographs and line drawings there is also a guide to poisonous and non-poisonous plants, and information on introduced food plants, the nutrients found in wild food plants, on bush survival, and how to forage for and cook with wild plants.




Home Cook


Book Description

'To me, home cooking means having fun with great ingredients without having to spend a fortune. It means spending some time, but not all the time, cooking nourishing flavoursome food. This book includes all my kitchen essentials and they are delicious and totally do-able.' This inspiring guide for the home cook is about enjoying good food any day of the week. Thomasina Miers, founder of Wahaca and Guardian weekend cook has collected her most-loved recipes; recipes that she has fed her friends and family at her always busy kitchen table, recipes made up of family classics or food inspired by her travels and her favourite food-writers and chefs. And she has made these gorgeous recipes achievable, time-friendly and fuss-free. There are irresistible recipes ranging from marmalade & poppy-seed muffins to a show-stopping seafood paella, a mouth-watering Mexican crab mayo to picadillo, the crispiest ever chicken thighs (which she makes for her children) to her upside-down rhubarb cake. She includes simple recipes for making the perfect poached egg, an immaculate short-crust pastry or a cheat's guide to Sunday roasts. And every recipe includes a follow-up meal idea so that ingredients or sauces can be repurposed and your week and your food shop get that little bit easier. Bursting with imaginative ideas, big flavours and personality Home Cook includes 300 recipes and beautiful photography throughout.




Food Journeys of a Lifetime


Book Description

For pure pleasure, few experiences are as satisfying as a chance to explore the world’s great culinary traditions and landmarks—and here, in the latest title of our popular series of illustrated travel gift books, you’ll find a fabulous itinerary of foods, dishes, markets, and restaurants worth traveling far and wide to savor. On the menu is the best of the best from all over the globe: Tokyo’s freshest sushi; the spiciest Creole favorites in New Orleans; the finest vintages of the great French wineries; the juiciest cuts of beef in Argentina; and much, much more. You’ll sample the sophisticated dishes of fabled chefs and five-star restaurants, of course, but you’ll also discover the simpler pleasures of the side-street cafés that cater to local people and the classic specialties that give each region a distinctive flavor. Every cuisine tells a unique story about its countryside, climate, and culture, and in these pages you’ll meet the men and women who transform nature’s bounty into a thousand gustatory delights. Hundreds of appetizing full-color illustrations evoke an extraordinary range of tastes and cooking techniques; a wide selection of recipes invites you to create as well as consume; sidebars give a wealth of entertaining information about additional sites to visit as well as the cultural importance of the featured food; while lively top ten lists cover topics from chocolate factories to champagne bars, from historic food markets to wedding feasts, harvest celebrations, and festive occasions of every kind. In addition, detailed practical travel information provides all the ingredients you’ll need to cook up a truly delicious experience for even the most demanding of traveling gourmets.




The One-burner Gourmet


Book Description

Offers some lip-smacking alternatives that will spice up anyone's outdoor menu. --Backcountry magazine.




Food and Flavor


Book Description

In this 1913 work, Henry Finck introduced gastronomy to Americans. Finck's argument for cultivating an appreciation for natural, whole, American-grown foods is thoroughly modern in its approach.




Mexican Food Made Simple


Book Description

If you love having friends and family round for dinner or simply rustling up fresh, fast food, Mexican cooking is fun, fantastic and full of flavour. One of its brightest stars, Wahaca chef and food writer Thomasina Miers shares the recipes she has gathered since she first fell in love with the country aged 18, reinventing the classics with accessible ingredients to demonstrate how exciting and delicious traditional Mexican food can be. Whether you're looking for street snacks full of punch, rich, hearty stews, or sensational, spicy wraps, Thomasina's Mexican Food Made Simple is bursting with recipes you'll want to eat and share: soft corn tacos and tostados; little cheesy things (Quesadillas); a great Mexican chille con carne; Grilled Seabass or succulent Lamb Chops with homemade salsas and tortilla chips; and to finish churros with chocolate sauce. The book features vibrant food photography throughout, and step-by-step guides to folding the perfect burrito, eating a taco (no knives and forks allowed), making a sizzling table salsa, and much more. And with Thomasina's guide to the world's hottest Chillis, ingenious cheats, and helpful menu planner, Mexican Food Made Simple has everything you need to put together a fantastic Mexican feast at home.




Food and Language


Book Description

Essays on food and language from the Proceedings of the Oxford Symposium on Food and Cooking 2009.




I Want to Change My Life


Book Description

Competition talent shows have been among the most popular on television in the 21st century. The producers of these shows claim to give ordinary people extraordinary opportunities to change their lives by showcasing a specific skill leading to a new career trajectory. Most participants will claim that they entered to get a big break and to develop a career they have always dreamed of. To what extent do these shows deliver on such promises? Following through what happens to leading contestants in singing, entertainment, modelling, cooking and business entrepreneur competitions, this book shows that few go on to achieve lasting success in their chosen career. Many return to obscurity or to their previous lives. Some enjoy a low level career in the new direction delivered by the competition they entered. Just a few become truly successful. The pop and entertainment themed contests have discovered just a handful of major pop stars and entertainers out of many hundreds who have taken part after the initial auditions. Turning to the cookery or business franchises, there are few who go on to achieve lasting success in their chosen career. In these it is equally likely that the winners go on to enjoy success with media careers rather than as chefs or entrepreneurs. The most successful franchise of all is the fashion model competition (Next Top Model), which has yielded a high hit rate in terms of career success. What the analysis here also reveals is that it isn’t only the winners who ultimately benefit the most from their appearances in these shows. Moreover, television picks its own stars by recruiting contestants because they are telegenic or have a good backstory as much as for their relevant talents. In this way, a talent hungry medium has co-opted these franchises to replenish its own needs.