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Articles 16921 à 16940 sur 20379
Par Les Wilson. 2021
From the Indian Mutiny to the London Blitz, offering a ‘nice cup of tea’ has been a stock British response…
to a crisis. But tea itself has a dramatic, and often violent, history. That history is inextricably interwoven with the story of Scotland. Scots were overwhelmingly responsible for the introduction and development of the UK’s national drink, and were the foremost pioneers in the development of tea as an international commodity. This book reveals how Darjeeling, Assam, Ceylon and Africa all owe their thriving tea industries to pioneering work by Scottish adventurers and entrepreneurs. It’s a dramatic tale. Many of these men jeopardised their lives to lay the foundation of the tea industry. Many Scots made fortunes – but it is a story with a dark side in which racism, the exploitation of native peoples and environmental devastation was the price paid for ‘a nice cup of tea’. Les Wilson brings the story right up to date, with a look at the recent development of tea plantations in Scottish hills and glens.Par Rick Vanderpool. 2011
The &“Hambassador of Texas&” sinks his teeth into the American culinary classic on a road trip with pit stops at…
the best burger joints in the state. Texans are passionate about this signature sandwich, and photographer/writer Rick Vanderpool has become, in his own right, the Hambassador of Texas. In 2006, Rick undertook a quest to find and photograph the best Texas burgers, traveling over eleven thousand miles and visiting over seven hundred Texas burger joints. Since that time, he has continued his travels, sampling the finest burgers the Lone Star State has to offer. He has also picked up some fellow enthusiasts willing to share their own tasty tales along the way. From Fletcher Davis&’s 1885 Athens creation (recipe included) and the Cheeseburger Capital of Texas in Friona to Whataburger #2 in Corpus Christi and Herd&’s in Jacksboro, join Rick and his &“Hamburger Helpers&” on their journey celebrating the history of the original Texas hamburger. &“Looking for a place to eat a great hamburger? Rick Vanderpool may have just the place for you—hundreds in fact. The Lubbock resident criss-crossed the state taking hundreds of photographs and visiting more than 700 burger joints for a book on the subject.&” —Hockley County News-PressPar Kris Holechek. 2009
This vegan cookbook features classic and creative brownies, cakes, muffins and more—plus delicious and dairy-free frostings, icings, and toppings!Now you…
can have your favorite baked goods with recipes that are cruelty-free and delicious as ever. With everything from baking tips to simple substitutions for eggs and dairy, The 100 Best Vegan Baking Recipes provides everything novice bakers and seasoned chefs need to go vegan with an indulgent flair. It also features mouthwatering takes on traditional treats as well as the author’s own delectable creations, such as:•Boston Cream Pie•The Ultimate Brownies•Mixed Berry Pie•French Toast Muffins•Baked Chocolate-Glazed Donuts•Pain Au Chocolat•Baklava Bread•Strawberry Lemonade Cheese Pie•Sweet Cream Apple Streudel•Black Forest Cake•Herbed Pizza Dough•Chocolate Chip Pecan CookiesPar Betty Rosbottom. 2012
A year’s worth of recipes for Sunday socializing, from muffins to mimosas.Betty Rosbottom, beloved author of Sunday Soup and Sunday…
Roasts, knows how to make Sundays feel special. For this title in her Sunday series, she turns to the most leisurely and convivial meal of the week, brunch. Providing a year’s worth of special meals, this book contains eighty mouthwatering recipes for eggs, stratas, pancakes, waffles, quickbreads, hash, and beverages, as well as thirty-two tantalizing color photographs and dozens of delicious menus. Full of enduring staples and delicious surprises, Sunday Brunch will become the go-to for tried and true Sunday treats.Try: Plum Parfaits with Yogurt and Granola * Espresso-Scented Coffee Cake * Golden Pecan Waffles with Warm Salted Caramel Sauce and Bananas * Eggs Benedict with New Orleans Accents * Spicy Shrimp and Grits * and many morePar Dixie Poché. 2015
Sample flavors of Cajun Country&’s favorite restaurants, grocery stores and cafés in this book by the author of Louisiana Sweets.…
Cajun Country establishments offer a delectable variety of table fare for tourists and residents alike. The region&’s first restaurants, cafés and bakeries emerged in the 1880s. Stores like T-Jim&’s and Teet&’s Food supplied locals with boudin. Café Vermilionville served patrons crawfish beignets. And faithful Bellina&’s Grocery shoppers looked forward to placing ham orders for red beans and rice on Mondays. Join author Dixie Poché as she shares the stories and recipes behind French Louisiana&’s pioneering eateries and those still making culinary history today.Par Julia Myall. 2012
Take kids beyond cupcakes with twenty-five baking recipes using silicone cups, including calzones, popcorn shrimp, cheese biscuits, cream puffs, and…
more! Bake It in a Cup! is a must-have follow-up to the bestselling Cook It in a Cup!, the cookbook kids love! With all of the ingredients for an unforgettable time in the kitchen, kids will build on basic baking skills to whip up mouthwatering recipes and comfort food favorites, like stuffed peppers, calzones, tamales, casseroles, fruit cobbler, madeleines, and more. Twenty-five simple recipes are all made with easy-to-clean, oven and microwave-safe baking cups.“For baking up everything from poached eggs to latkes to cheesecake . . . will especially appeal to cute-loving tweens and tykes with small appetites.” —Working MotherPar Chronicle Books. 2015
Make life a little sweeter with this curated collection of special desserts for any occasion.Who doesn’t love a taste of…
cake and ice cream? Featuring recipes and accompanying photographs culled from Chronicle Books’ most popular cookbooks, this collection is an ideal treat for dessert lovers looking for foolproof recipes perfect for any occasion.With twenty scrumptious treats, from Sky-High Strawberry Shortcake to Spiderweb Pumpkin-Ginger Cupcakes, Pistachio Ice Cream Sandwiches with Walnut Brownies, and Bittersweet Chocolate Ice Cream, there’s something here for every sweet tooth.Par Joseph R Haynes. 2016
The award-winning barbecue cook and author of Brunswick Stew shares the flavorful history of the Old Dominion&’s unique culinary heritage.…
With more than four hundred years of history, Virginians lay claim to the invention of southern barbecue. Native Virginian Powhatan tribes slow roasted meat on wooden hurdles or grills. James Madison hosted grand barbecue parties during the colonial and federal eras. The unique combination of vinegar, salt, pepper, oils and various spices forms the mouthwatering barbecue sauce that was first used by colonists in Virginia and then spread throughout the country. Today, authentic Virginia barbecue is regionally diverse and remains culturally vital. Drawing on hundreds of historical and contemporary sources, author, competition barbecue judge and award-winning barbecue cook Joe Haynes documents the delectable history of barbecue in the Old Dominion.Par Tiffany Harelik, Renee Casteel Cook. 2016
Every food truck in Columbus has a story. Jim Pashovich, godfather of the local scene, honors his Macedonian heritage with…
his fleet of Pitabilities trucks. After working as a New York City line cook, Catie Randazzo returned to Columbus to open Challah! and wow the hometown crowd with her reimagined Jewish comfort food. Chef Tony Layne of Por'Ketta serves up rotisserie-style porcine fare in his tin-roofed truck. Established favorites like Paddy Wagon and Explorers Club pair with the city's best nightlife venues and breweries to extend their offerings at permanent pop-up kitchens. With insider interviews and over thirty recipes, food authors Tiffany Harelik and Renee Casteel Cook chew their way through the thriving food truck scene of Columbus.Par Polly Campbell. 2020
&“The comprehensive guide offers a glimpse into the lives of Cincinnatians throughout history, through the lens of food.&” —Cincinnati Magazine…
Over the years, Cincinnati has earned a reputation for conservatism and keeping to itself, especially regarding food, but that&’s changing. Old favorites like cinnamon-scented chili on spaghetti, ice cream with huge chocolate chunks and old-fashioned German butchers selling goetta, brats and metts are being rediscovered—and in some cases re-created. A similar urge for experimentation and innovation from restaurants, farmers&’ markets and food producers is bringing new energy to the city&’s tables. Gathering the stories of the pioneers and the entrepreneurs of the past and the present, Enquirer food critic Polly Campbell unfolds how Cincinnati&’s history has set the table for its menu today. &“Whether it&’s a plate full of cinnamon-scented chili on spaghetti, or skillets frying up goetta, or other uniquely Cincinnati staples, Campbell&’s book will leave your mouth watering for a taste of home.&” —WVXU NewsPar Diane Phillips. 2015
Turn your rice cooker into a one-pot-meal wonder with the techniques in this book, including cooking grains on the bottom…
and steaming protein on top.For those who think a rice cooker is a one-hit wonder, it’s time to think again. Lemon Chicken Soup with Orzo? Mixed Mushroom and Bulgur Risotto? Sausage and Broccoli Rabe with Farro? Yes, all can be made in a rice cooker! This practical cookbook details methods for preparing basic grains and collects 85 soups, stews, salads, side dishes, and complete meals, including lots of options for vegetarians and pescatarians. And the information on how to use a rice cooker to its fullest advantage—from basic, no-frills models to high-tech fuzzy-logic machines—makes it easy to put satisfying, delicious meals on the weeknight dinner table with minimal effort and maximum speed.With a dash of humor and a sprinkling of recipes, culinarian Marc Hinton chronicles the bounty of the Pacific Northwest…
from the mastodon meals of the earliest inhabitants to the gastronomic revolution of today. In this lively narrative, learn how Oregon's and Washington's chefs have used the region's natural abundance to create a sumptuous cuisine that is stylish yet simple and how winemakers and brewers have crafted their own rich beverage traditions. From potlatches to Prohibition, seafood to sustainability and Lewis and Clark to James Beard, Hinton traces the events and influences that have shaped the Pacific Northwest's edible past and created a delectable fare that has foodies and enophiles from around the world clamoring for a taste.Par Michael C Gabriele. 2019
From the author of The History of Diners in New Jersey comes a collection of true stories that capture the…
spirit of the Garden State. Diners are where communities across New Jersey go to celebrate milestones, form lifetime bonds and take comfort in food. Daily life at the counter or in the booth inspires sentimental recollections that reflect the state&’s spirit and history. In Stories from New Jersey Diners, local historian Michael C. Gabriele documents colorful stories from the Diner Capital of the World. Late-night eats fueled Wildwood&’s wild rock-and-roll days. An entrepreneur from India traveled eight thousand miles to open a diner in Shamong. From an impromptu midnight wedding in an Elizabeth lunch wagon to a Vietnam veteran sustained by a heartfelt note from a beloved Mount Holly waitress, these are true tales from the &“Diner Capital of the World.&”Par Louella Hill. 2014
A wonderful primer for making cheese, butter, and yogurt in your kitchen, featuring delicious recipes to test out your skills.From…
cheesemaking authority and teacher Louella Hill comes an education so timely and inspiring that every cheese lover and cheesemonger, from novice to professional, will have something to learn. Kitchen Creamery starts with the basics (think yogurt, ricotta, and mascarpone) before graduating into more complex varieties such as Asiago and Pecorino. With dozens of recipes, styles, and techniques, each page is overflowing with essential knowledge for perfecting the ins and outs of the fascinating process that transforms fresh milk into delicious cheese.Par Paul Galvani, Christiane Galvani. 2018
&“Stories of immigration, culture-clash . . . and old-fashioned hard work are told through the history of Houston&’s long-gone, but still-beloved restaurants.&” —Yesterday&’s…
America With more than fourteen thousand eating establishments covering seventy different ethnic cuisines, Houston is a foodie town. But even in a place where eating out is a way of life and restaurants come and go, there were some iconic spots that earned a special place in the hearts and stomachs of locals. Maxim&’s taught overnight millionaires how to handle meals that came with three forks. The Trader Vic&’s at the Shamrock offered dedicated homebodies a chance for the exotic, and Sonny Look&’s Sirloin Inn maintained the reputation of a city of steakhouses. From Alfred&’s Delicatessen to Youngblood&’s Fried Chicken, Paul and Christiane Galvani celebrate the stories and recipes of Houston&’s fondly remembered tastemakers. &“In the book, the Galvanis share Houston&’s history and love of food. They take the reader on the banks of the bayou when the city received its first inhabitants before time hopping from the Original Mexican Restaurant to The Original Kelley&’s Steakhouse. Other stops include Alfred&’s Delicatessen and the San Jacinto Inn.&” —Houston Business JournalPar Garrett Peck. 2014
An effervescent history of beer brewing in the American capital city.Imagine the jubilation of thirsty citizens in 1796 when the…
Washington Brewery—the city&’s first brewery—opened. Yet the English-style ales produced by the early breweries in the capital and in nearby Arlington and Alexandria sat heavy on the tongue in the oppressive Potomac summers. By the 1850s, an influx of German immigrants gave a frosty reprieve to their new home in the form of light but flavorful lagers. Brewer barons like Christian Heurich and Albert Carry dominated the taps of city saloons until production ground to a halt with the dry days of Prohibition. Only Heurich survived, and when the venerable institution closed in 1956, Washington, D.C., was without a brewery for fifty-five years. Author and beer scholar Garrett Peck taps this high-gravity history while introducing readers to the bold new brewers leading the capital&’s recent craft beer revival.&“Why&’d it take us [DC&’s brewing culture] so long to get back on the wagon? Capital Beer will answer all your questions in the endearing style of your history buff friend who you can&’t take to museums (in a good way!).&” —DCist&“In brisk and lively prose Peck covers 240 years of local brewing history, from the earliest days of British ale makers through the influx of German lagermeisters and up to the present-day craft breweries. . . . Richly illustrated with photographs both old and new, as well as a colorful collection of her art, Capital Beer is almost as much fun to read as &“sitting in an outdoor beer garden and supping suds with friends over a long, languid conversation.&”&” —The Hill RagPar Karen Dybis. 2015
For many, Detroit is the crunch capital of the world. More than forty local chip companies once fed the Motor…
City's never-ending appetite for salty snacks, including New Era, Everkrisp, Krun-Chee, Mello Crisp, Wolverine and Vita-Boy. Only Better Made remains. From the start, the brand was known for light, crisp chips that were near to perfection. Discover how Better Made came to be, how its chips are made and how competition has shaped the industry into what it is today. Bite into the flavorful history of Michigan's most iconic chip as author Karen Dybis explores how Detroit "chipreneurs" rose from garage-based businesses to become snack food royalty.Par David Norton Stone. 2019
A culinary history of Providence and the memorable eateries that once made their homes there. In the city that invented…
the diner, so many amazing restaurants remain only in memories. The Silver Top had fresh coffee every twenty minutes, and the Ever Ready was hot dog heaven. Miss Dutton's Green Room and the Shepard Tea Room beckoned shoppers in their Sunday finest. At Childs, the griddle chef made butter cakes in the window for night owls, and Harry Houdini supped at midnight with H.P. Lovecraft at the Waldorf Lunch. Themed lounges like the Beachcomber and the Bacchante Room chased away the Prohibition blues. Downcity Diner offered a famous meatloaf, and Ming Garden&’s Ming Wings were a staple for regulars. Author David Norton Stone details the restaurants that still hold a place in the hearts of localsPar Seth H Bramson. 2020
Tucked around a corner or soaking up the spotlight, Miami's restaurants defend an international reputation for superb cuisine and service.…
The constant buzz of new arrivals to the city's glamorous food scene often obscures the memory of the celebrated culinary institutions that have closed their doors. Here author Seth Bramson recounts the life--and the often untimely passing--of coffee shops, steakhouses and every level, kind and type of restaurant in between. This joyous look at bygone eateries serves up course after course of beloved fare, from the likes of Jahn's in Coral Gables to Red Diamond in Miami, Pumpernik's on Miami Beach and Rascal House in Sunny Isles.Par Fiona Young-Brown. 2014
Pull up a chair to the kitchen table and enjoy a delicious adventure through the Bluegrass State&’s food history. Kentucky&’s…
cuisine can be traced back to Cherokee, Irish, Scottish, English and German roots, among others. A typical Kentucky meal might have the standard meat and three, but there are many dishes that can&’t be found anywhere else. Poke sallet, despite its toxic roots and berries, is such a favorite in parts of eastern Kentucky that an annual festival celebrates it. Find recipes for dishes from burgoo to hog to moonshine and frogs. Join author Fiona Young-Brown as she details all the delectable delights sure to make the mouth water.