Search results for: an-alphabet-for-gourmets

An Alphabet for Gourmets

Author : M. F. K. Fisher
File Size : 65.15 MB
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Discusses dining alone, meals of celebration, bachelor cooking, the correct attitude for a gourmet, and various foods

An Alphabet for Gourmets

Author : Mary Frances Kennedy Fisher
File Size : 84.43 MB
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An Alphabet for Gourmets

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File Size : 23.54 MB
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Peas

Author : Mary Frances Kennedy Fisher
File Size : 62.94 MB
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An Alphabet for Gourmets With Drawings by Marvin Bileek

Author : Mary Frances Kennedy Fisher
File Size : 67.83 MB
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With Bold Knife and Fork

Author : M.F.K. Fisher
File Size : 49.4 MB
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In one of her most celebrated books, the doyenne of food writers offers us more than 140 of her favourite and most famous recipes. Here are dishes for every course of every meal - from 'Teasers and Titbits', through 'Some Seeds of this Planet' to 'A Plethora of Puddings'. Whether simple or esoteric, all are served with an inimitable mixture of wit, anecdote and practicality.

The Art of Eating Etc A Compendium of Four Books Serve it Forth Consider the Oyster The Gastronomical Me and An Alphabet for Gourmets

Author : Mary Frances Kennedy Fisher
File Size : 73.64 MB
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The Art of Eating Serve it Forth Consider the Oyster The Gastronomical Me An Alphabet for Gourmets With an Introduction by W H Auden

Author : Mary Frances Kennedy Fisher
File Size : 90.99 MB
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Setting the Table for Julia Child

Author : David Strauss
File Size : 73.68 MB
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The movement may have introduced affluent Americans to the pleasure of French cuisine years before Julia Child, but it was Julia’s lessons that expanded the audience for gourmet dining and turned lovers of French cuisine into cooks.

My Foodie ABC

Author : Puck
File Size : 90.24 MB
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C is for chanterelle mushrooms. Q is for quinoa, S is for saffron. Here is a fun and unexpected introduction to the world of food and the alphabet, featuring exotic cuisine from around the world that will delight babies and their foodie parents! Vibrant illustrations highlight terms such as farmers market, Kobe beef, pomegranate, and udon pair with fun foodie facts to make learning the alphabet easy and enriching. Readers will learn that dragon fruit tastes like a kiwi combined with a grape or pear. And did you know that the term bento box comes from the Japanese word obento, which means boxed lunches? A complete introduction to the alphabet and gastronomical terms, this unique book also includes a pronunciation guide, making it an ideal companion for food aficionados.

The Seven Deadly Virtues and Other Lively Essays

Author : Lynn Z. Bloom
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This volume contains 15 eye-opening essays which probe the assumptions and values - ethical, intellectual, social, aesthetic, and inevitably political - of what Bloom has found to be the most complicated, challenging, and satisfying aspects of her loves and labours.

Of Women and the Essay

Author : Elizabeth Bowen
File Size : 28.31 MB
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Of Women and the Essay brings together forty-six American and British women essayists whose work spans nearly four centuries. The contributions of these essayists prove that women have been significant participants in the essay tradition since the genre’s modern beginnings in the sixteenth century. Many of these essayists, such as Eliza Haywood, Fanny Fern, Gertrude Bustill Mossell, Agnes Repplier, and Alice Meynell, achieved significant success as writers within whatever essay form ruled the day; others bent the rules, though often imperceptibly, to make room for themselves. Collectively they represent a missing piece in the larger history of the essay. In Of Women and the Essay Jenny Spinner contextualizes the broad range of literary essays included within the chronological development of the genre. She makes a compelling argument that women have constructed their own tradition in the essay genre, often utilizing periodic traits of the essay to their own advantage. At the same time, she suggests that the personal essay’s demands on the essayist required both a public and personal authorization that proved challenging for women essayists in general and for women of color in particular. The appendix catalogs the works of nearly 200 female essayists and should inspire further reading. As a whole, the volume lifts women writers from the cutting-room floor of essay scholarship and returns them to their rightful place in the essay canon.

Conversations with M F K Fisher

Author : Mary Frances Kennedy Fisher
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This collection of interviews captures the conversations of a writer about whom the Chicago Sun-Times says, "She is to literary prose what Sir Laurence Olivier is to acting or Willie Mays is to baseball." These interviews reveal M.F.K. Fisher's fierce wit and her uncompromising and frequently contradictory attitudes toward the luxuries and necessities of gastronomy - the idea that sensual appreciation, in all aspects of life, is or should be necessary.

Books That Cook

Author : Melissa Goldthwaite
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Whether a five-star chef or beginning home cook, any gourmand knows that recipes are far more than a set of instructions on how to make a dish. They are culture-keepers as well as culture-makers, both recording memories and fostering new ones. Organized like a cookbook, Books That Cook: The Making of a Literary Meal is a collection of American literature written on the theme of food: from an invocation to a final toast, from starters to desserts. All food literatures are indebted to the form and purpose of cookbooks, and each section begins with an excerpt from an influential American cookbook, progressing chronologically from the late 1700s through the present day, including such favorites as American Cookery, the Joy of Cooking, and Mastering the Art of French Cooking. The literary works within each section are an extension of these cookbooks, while the cookbook excerpts in turn become pieces of literature—forms of storytelling and memory-making all their own. Each section offers a delectable assortment of poetry, prose, and essays, and the selections all include at least one tempting recipe to entice readers to cook this book. Including writing from such notables as Maya Angelou, James Beard, Alice B. Toklas, Sherman Alexie, Nora Ephron, M.F.K. Fisher, and Alice Waters, among many others, Books That Cook reveals the range of ways authors incorporate recipes—whether the recipe flavors the story or the story serves to add spice to the recipe. Books That Cook is a collection to serve students and teachers of food studies as well as any epicure who enjoys a good meal alongside a good book. Instructor's Guide

Read My Plate

Author : Deborah R. Geis
File Size : 61.53 MB
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Considering how recipes and food writing are read differently than other narratives, this book examines the concept of taste in food as cultural and emotional performance and shows how the dynamics of race, ethnicity, gender, religion, and social class affect what literary characters and narrators eat.

The Man Who Ate Too Much The Life of James Beard

Author : John Birdsall
File Size : 85.85 MB
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The definitive biography of America’s best-known and least-understood food personality, and the modern culinary landscape he shaped. In the first portrait of James Beard in twenty-five years, John Birdsall accomplishes what no prior telling of Beard’s life and work has done: He looks beyond the public image of the "Dean of American Cookery" to give voice to the gourmet’s complex, queer life and, in the process, illuminates the history of American food in the twentieth century. At a time when stuffy French restaurants and soulless Continental cuisine prevailed, Beard invented something strange and new: the notion of an American cuisine. Informed by previously overlooked correspondence, years of archival research, and a close reading of everything Beard wrote, this majestic biography traces the emergence of personality in American food while reckoning with the outwardly gregarious Beard’s own need for love and connection, arguing that Beard turned an unapologetic pursuit of pleasure into a new model for food authors and experts. Born in Portland, Oregon, in 1903, Beard would journey from the pristine Pacific Coast to New York’s Greenwich Village by way of gay undergrounds in London and Paris of the 1920s. The failed actor–turned–Manhattan canapé hawker–turned–author and cooking teacher was the jovial bachelor uncle presiding over America’s kitchens for nearly four decades. In the 1940s he hosted one of the first television cooking shows, and by flouting the rules of publishing would end up crafting some of the most expressive cookbooks of the twentieth century, with recipes and stories that laid the groundwork for how we cook and eat today. In stirring, novelistic detail, The Man Who Ate Too Much brings to life a towering figure, a man who still represents the best in eating and yet has never been fully understood—until now. This is biography of the highest order, a book about the rise of America’s food written by the celebrated writer who fills in Beard’s life with the color and meaning earlier generations were afraid to examine.

Breakfast

Author : Heather Arndt Anderson
File Size : 53.55 MB
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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.

American Food by the Decades

Author : Sherri Liberman
File Size : 58.33 MB
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• Over 250 encyclopedic entries on the most prominent influences in American food during the 20th century • Contains 10 recipes, each emblematic of a particular decade • Over 15 sidebars with additional feature information • Chronologically presents popular foods of the 20th century in the United States, with each of the ten chapters representing a decade • Each chapter provides a "For Further Exploration" bibliography section

Catalog of Copyright Entries Third Series

Author : Library of Congress. Copyright Office
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From the Jewish Heartland

Author : Ellen F. Steinberg
File Size : 29.81 MB
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From the Jewish Heartland: Two Centuries of Midwest Foodways reveals the distinctive flavor of Jewish foods in the Midwest and tracks regional culinary changes through time. Exploring Jewish culinary innovation in America's heartland from the 1800s to today, Ellen F. Steinberg and Jack H. Prost examine recipes from numerous midwestern sources, both kosher and nonkosher, including Jewish homemakers' handwritten manuscripts and notebooks, published journals and newspaper columns, and interviews with Jewish cooks, bakers, and delicatessen owners. With the influx of hundreds of thousands of Jews during the late nineteenth and early twentieth centuries came new recipes and foodways that transformed the culture of the region. Settling into the cities, towns, and farm communities of Ohio, Indiana, Wisconsin, Michigan, Illinois, Missouri, Iowa, and Minnesota, Jewish immigrants incorporated local fruits, vegetables, and other comestibles into traditional recipes. Such incomparable gustatory delights include Tzizel bagels and rye breads coated in midwestern cornmeal, baklava studded with locally grown cranberries, dark pumpernickel bread sprinkled with almonds and crunchy Iowa sunflower seeds, tangy ketchup concocted from wild sour grapes, Sephardic borekas (turnovers) made with sweet cherries from Michigan, rich Chicago cheesecakes, native huckleberry pie from St. Paul, and savory gefilte fish from Minnesota northern pike. Steinberg and Prost also consider the effect of improved preservation and transportation on rural and urban Jewish foodways, as reported in contemporary newspapers, magazines, and published accounts. They give special attention to the impact on these foodways of large-scale immigration, relocation, and Americanization processes during the nineteenth century and the efforts of social and culinary reformers to modify traditional Jewish food preparation and ingredients. Including dozens of sample recipes, From the Jewish Heartland: Two Centuries of Midwest Foodways takes readers on a memorable and unique tour of midwestern Jewish cooking and culture.