Author : Heather Arndt Anderson
Publisher : AltaMira Press
Page : 238 pages
File Size : 23,94 MB
Release : 2013-07-11
Category : Cooking
ISBN : 0759121656
From corn flakes to pancakes, Breakfast: A History explores this “most important meal of the day” as a social and gastronomic phenomenon. It explains how and why the meal emerged, what is eaten commonly in this meal across the globe, why certain foods are considered indispensable, and how it has been depicted in art and media. Heather Arndt Anderson’s detail-rich, culturally revealing, and entertaining narrative thoroughly satisfies.
Author : Jennifer L. S. Pearsall
Publisher : Skyhorse
Page : 457 pages
File Size : 45,31 MB
Release : 2014-11-18
Category : Cooking
ISBN : 1629148717
Bacon has long been one of the most popular and prominent components of American table fare. “Bacon and eggs” just rolls off your tongue long before the waitress at your local diner can get your cup of coffee set before you. The BLT celebrates all that’s right with one of the summer’s simplest sandwiches. And burgers? Well, why have a cheeseburger when you can have a bacon cheeseburger? Building on those red-white-and-blue foundations, author Jennifer L.S. Pearsall has taken all the savory, smoky-sweet goodness that is bacon and elevated its status. Working this succulent cured meat into dishes ranging from comfort to extraordinary, basic to complex, and across the spectrum of breakfast, lunch, appetizers, dinners, and desserts—yes, desserts!—Pearsall has taken the uses of bacon to new heights. As she puts it, “I can’t think of anything bacon doesn’t work with.” There’s just something about it that seems to complement every other food it comes in contact with and across the range of sensations we normally associate with taste—salty, sweet, sour, and bitter. But, during Pearsall’s time in the kitchen putting together this book, she found that bacon also qualifies as umami, that fifth taste sensation that, roughly translated, simply means “good flavor.” Sure, bacon can be a dominant feature in something like a well-topped burger, a place where you really want to taste the bacon as a whole. But dice it fine and work it into a dessert crust, a bread dough, pulled pork, anything, and now you’ve got a dish that just has something. Something more than it did without this wonderful meat! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Author : Grant Petersen
Publisher : Workman Publishing Company
Page : 241 pages
File Size : 34,90 MB
Release : 2014-11-18
Category : Health & Fitness
ISBN : 0761183094
This is your brain on Grant Petersen: Every comfortable assumption you have about a subject is turned upside down, and by the time you finish reading you feel challenged, energized, and smarter. In Just Ride—“the bible for bicycle riders” (Dave Eggers, New York Times Book Review)—Petersen debunked the bicycle racing– industrial complex and led readers back to the simple joys of getting on a bike. In Eat Bacon, Don’t Jog, Petersen upends the last 30 years of conventional health wisdom to offer a clear path to weight loss and fitness. In more than 100 short, compelling directives, Eat Bacon, Don’t Jog shows why we should drop the carbs, embrace fat, and hang up our running shoes, with the latest science to back up its claims. Diet and Exercise make up the bulk of the book, with food addressed in essays such as “Carbohydrate Primer”—and why it’s okay to eat less kale—and “You’ll Eat Less Often If You Eat More Fat.” The exercise chapters begin with “Don’t Jog” (it just makes you hungry and trains muscle to tolerate more jogging while raising stressors like cortisol) and lead to a series of interval-training exercises and a suite of kettlebell lifts that greatly enhance strength and endurance. The balance of the book explains the science of nutrition and includes more than a dozen simple and delicious carb-free recipes. Thirty years ago Grant Petersen was an oat-bran-, egg-white-, lean-meat-eating exercise fanatic who wasn’t in great shape despite all that. Today, at sixty, he is in the best shape of his life with the blood panel to prove it.
Author : David M. Gitlitz
Publisher : Macmillan + ORM
Page : 570 pages
File Size : 41,39 MB
Release : 2000-09-25
Category : History
ISBN : 1466824778
When Iberian Jews were converted to Catholicism under duress during the Inquisition, many struggled to retain their Jewish identity in private while projecting Christian conformity in the public sphere. To root out these heretics, the courts of the Inquisition published checklists of koshering practices and "grilled" the servants, neighbors, and even the children of those suspected of practicing their religion at home. From these testimonies and other primary sources, Gitlitz & Davidson have drawn a fascinating, award-winning picture of this precarious sense of Jewish identity and have re-created these recipes, which combine Christian & Islamic traditions in cooking lamb, beef, fish, eggplant, chickpeas, and greens and use seasonings such as saffron, mace, ginger, and cinnamon. The recipes, and the accompanying stories of the people who created them, promise to delight the adventurous palate and give insights into the foundations of modern Sephardic cuisine.
Author : Jayne Rockmill
Publisher : Andrews McMeel Publishing
Page : 150 pages
File Size : 45,48 MB
Release : 2010-09-14
Category : Cooking
ISBN : 1449402127
Satisfy your craving for bacon no matter the meal with over 50 sensational recipes from some of America’s hottest chefs. Legendary chef and food writer James Beard wrote of bacon, “There are few sights that appeal to me more than the streaks of lean and fat in a good side of bacon, or the lovely round of pinkish meat framed in delicate white fat that is Canadian bacon.” Whether you crave its flavorful crunch in the morning, the salty taste it lends to a Mediterranean BLT, or the way it transforms Spaghetti Carbonara, you’ll never be disappointed by bacon. In I Love Bacon, Jayne Rockmill presents more than 50 bacon-themed recipes from some of America’s hottest chefs—from Cat Cora to Rick Tramonto, Ming Tsai, Jasper White, Andy Husbands and Joe Yonan, Pichet Ong, Bradford Thompson, John Besh, and many others—along with mouthwatering photography. With instructions on how to make bacon from scratch and how to feature bacon in brunch dishes, small bites, soups, salads, sides, entrees, and even cocktails and desserts, this full-color cookbook proves that bacon isn’t just for breakfast anymore.
Author : Ranae Richoux
Publisher :
Page : 68 pages
File Size : 17,34 MB
Release : 2014-05-15
Category :
ISBN : 9781499562170
Bacon is currently one of the most popular meat products in our refrigerators today. 1.7 billion pounds of bacon is consumed each year in the United States alone (although Denmark consumes more per capita). Bacon has achieved a cult-like following from people all over the world and its flavor and reputation has graced things like bacon flavored vodka, bacon flavored breath mints and bacon shaped bandages. Bacon is so popular that it has its own day of celebration (International Bacon Day was first started in 2000) and a full week to celebrate eating bacon and the joy it brings (Bacon Connoisseurs' Week happens every year in March). Bacon is well known for its rich flavor and texture along with being a great addition to almost every meal. Everyone has a preferred way to eat bacon and it can be cooked in many different ways including frying, smoked, boiled, grilled, oven-baked and many more. It is a great addition to main courses and is a main ingredient in several other dishes. Thanks to Every Day Bacon Recipes, it's easy to see how bacon can be used in many different ways for breakfast, lunch, dinner, and more. For the bacon lover in your life (since there's usually at least one), learn what bacon is and how to use bacon to its full extent. And remember, leave a review to let us know what you think!
Author : Abigail Carroll
Publisher : Basic Books (AZ)
Page : 346 pages
File Size : 27,99 MB
Release : 2013-09-10
Category : History
ISBN : 0465025528
We are what we eat, as the saying goes, but we are also how we eat, and when, and where. Our eating habits reveal as much about our society as the food on our plates, and our national identity is written in the eating schedules we follow and the customs we observe at the table and on the go. In Three Squares, food historian Abigail Carroll upends the popular understanding of our most cherished mealtime traditions, revealing that our eating habits have never been stable—far from it, in fact. The eating patterns and ideals we’ve inherited are relatively recent inventions, the products of complex social and economic forces, as well as the efforts of ambitious inventors, scientists and health gurus. Whether we’re pouring ourselves a bowl of cereal, grabbing a quick sandwich, or congregating for a family dinner, our mealtime habits are living artifacts of our collective history—and represent only the latest stage in the evolution of the American meal. Our early meals, Carroll explains, were rustic affairs, often eaten hastily, without utensils, and standing up. Only in the nineteenth century, when the Industrial Revolution upset work schedules and drastically reduced the amount of time Americans could spend on the midday meal, did the shape of our modern “three squares” emerge: quick, simple, and cold breakfasts and lunches and larger, sit-down dinners. Since evening was the only part of the day when families could come together, dinner became a ritual—as American as apple pie. But with the rise of processed foods, snacking has become faster, cheaper, and easier than ever, and many fear for the fate of the cherished family meal as a result. The story of how the simple gruel of our forefathers gave way to snack fixes and fast food, Three Squares also explains how Americans’ eating habits may change in the years to come. Only by understanding the history of the American meal can we can help determine its future.
Author : B. Herman
Publisher : Independently Published
Page : 120 pages
File Size : 32,51 MB
Release : 2019-04-12
Category :
ISBN : 9781093696431
Grab this awesome Cookbook to master your BBQ Skills and write down your very special secret Barbecue Recipes.
Author : Mark Stevens
Publisher : Knopf
Page : 896 pages
File Size : 25,49 MB
Release : 2021-03-23
Category : Biography & Autobiography
ISBN : 052565674X
THE TIMES ART BOOK OF THE YEAR Named one of The Irish Times' Books of the Year for 2021 A compelling and comprehensive look at the life and art of Francis Bacon, one of the iconic painters of the twentieth century—from the Pulitzer Prize-winning authors of de Kooning: An American Master. This intimate study of the singularly private, darkly funny, eruptive man and his extraordinary art “is bejeweled with sensuous detail … the iconoclastic charm of the artist keeps the pages turning” (The Washington Post). “A definitive life of Francis Bacon ... Stevens and Swan are vivid scene setters ... Francis Bacon does justice to the contradictions of both the man and the art.” —The Boston Globe Francis Bacon created an indelible image of mankind in modern times, and played an outsized role in both twentieth century art and life—from his public emergence with his legendary Triptych 1944 (its images "so unrelievedly awful" that people fled the gallery), to his death in Madrid in 1992. Bacon was a witty free spirit and unabashed homosexual at a time when many others remained closeted, and his exploits were as unforgettable as his images. He moved among the worlds of London's Soho and East End, the literary salons of London and Paris, and the homosexual life of Tangier. Through hundreds of interviews, and extensive new research, the authors probe Bacon's childhood in Ireland (he earned his father's lasting disdain because his asthma prevented him from hunting); his increasingly open homosexuality; his early design career—never before explored in detail; the formation of his vision; his early failure as an artist; his uneasy relationship with American abstract art; and his improbable late emergence onto the international stage as one of the great visionaries of the twentieth century. In all, Francis Bacon: Revelations gives us a more complete and nuanced--and more international--portrait than ever before of this singularly private, darkly funny, eruptive man and his equally eruptive, extraordinary art. Bacon was not just an influential artist, he helped remake the twentieth-century figure.
Author : B. Herman
Publisher : Independently Published
Page : 120 pages
File Size : 49,82 MB
Release : 2019-04-12
Category :
ISBN : 9781093696424
Grab this awesome Cookbook to master your BBQ Skills and write down your very special secret Barbecue Recipes.
