something to food about Book

something to food about


  • Author : Questlove
  • Publisher : Clarkson Potter
  • Release Date : 2016-04-12
  • Genre: Cooking
  • Pages : 240
  • ISBN 10 : 9780553459432

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something to food about Excerpt :

In somethingtofoodabout, drummer, producer, musical director, culinary entrepreneur, and New York Times bestselling author, Questlove, applies his boundless curiosity to the world of food. In conversations with ten innovative chefs in America, Questlove explores what makes their creativity tick, how they see the world through their cooking and how their cooking teaches them to see the world. The conversations begin with food but they end wherever food takes them. Food is fuel. Food is culture. Food is history. And food is food for thought. Featuring conversations with: Nathan Myhrvold, Modernist Cuisine Lab, Seattle; Daniel Humm, Eleven Madison Park, and NoMad, NYC; Michael Solomonov, Zahav, Philadelphia; Ludo Lefebvre, Trois Mec, L.A.; Dave Beran, Next, Chicago; Donald Link, Cochon, New Orleans; Dominque Crenn, Atelier Crenn, San Francisco; Daniel Patterson, Coi and Loco'l, San Francisco; Jesse Griffiths, Dai Due, Austin; and Ryan Roadhouse, Nodoguro, Portland

something to food about Book

something to food about


  • Author : Questlove
  • Publisher : National Geographic Books
  • Release Date : 2016-04-12
  • Genre: Cooking
  • Pages : 0
  • ISBN 10 : 9780553459425

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something to food about Excerpt :

In somethingtofoodabout, drummer, producer, musical director, culinary entrepreneur, and New York Times bestselling author, Questlove, applies his boundless curiosity to the world of food. In conversations with ten innovative chefs in America, Questlove explores what makes their creativity tick, how they see the world through their cooking and how their cooking teaches them to see the world. The conversations begin with food but they end wherever food takes them. Food is fuel. Food is culture. Food is history. And food is food for thought. Featuring conversations with: Nathan Myhrvold, Modernist Cuisine Lab, Seattle; Daniel Humm, Eleven Madison Park, and NoMad, NYC; Michael Solomonov, Zahav, Philadelphia; Ludo Lefebvre, Trois Mec, L.A.; Dave Beran, Next, Chicago; Donald Link, Cochon, New Orleans; Dominque Crenn, Atelier Crenn, San Francisco; Daniel Patterson, Coi and Loco'l, San Francisco; Jesse Griffiths, Dai Due, Austin; and Ryan Roadhouse, Nodoguro, Portland

Eat Something Book

Eat Something


  • Author : Evan Bloom
  • Publisher : Chronicle Books
  • Release Date : 2020-03-03
  • Genre: Cooking
  • Pages : 240
  • ISBN 10 : 9781452179032

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Eat Something Excerpt :

From nationally recognized Jewish brand Wise Sons, the cookbook Eat Something features over 60 recipes for salads, soups, baked goods, holiday dishes, and more. This long-awaited cookbook (the first one for Wise Sons!) is packed with homey recipes and relatable humor; it is as much a delicious, lighthearted, and nostalgic cookbook as it is a lively celebration of Jewish culture. Stemming from the thesis that Jews eat by occasion, the book is organized into 19 different events and celebrations chronicling a Jewish life in food, including: bris, Shabbat, Passover and other high holidays, first meal home from college, J-dating, wedding, and more. • Both a Jewish humor book and a cookbook • Recipes are drawn from the menus of their beloved Bay Area restaurants, as well as all the occasions when Jews gather around the table. • Includes short essays, illustrations, memorabilia, and stylish plated food photography. Wise Sons is a nationally recognized deli and Jewish food brand with a unique Bay Area ethos—inspired by the past but entirely contemporary, they make traditional Jewish foods California-style with great ingredients. Recipes include Braided Challah, Big Macher Burger, Wise Sons' Brisket, Carrot Tzimmes, and Morning After Matzoquiles, while essays include Confessions of a First-Time Seder Host, So, You Didn't Marry a Jew, and Iconic Chinese Restaurants, As Chosen by the Chosen People. • Great for those who enjoyed Zahav: A World of Israeli Cooking by Michael Solomonov, The 100 Most Jewish Foods: A Highly Debatable List by Alana Newhouse, and Russ & Daughters: Reflections and Recipes from the House That Herring Built by Mark Russ Federman • A must for anyone looking to expand their knowledge of Jewish cuisine and culture

Getting Something to Eat in Jackson Book
Score: 4
From 1 Ratings

Getting Something to Eat in Jackson


  • Author : Joseph C. Ewoodzie Jr.
  • Publisher : Princeton University Press
  • Release Date : 2021-10-05
  • Genre: Social Science
  • Pages : 320
  • ISBN 10 : 9780691230672

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Getting Something to Eat in Jackson Excerpt :

A vivid portrait of African American life in today’s urban South that uses food to explore the complex interactions of race and class Getting Something to Eat in Jackson uses food—what people eat and how—to explore the interaction of race and class in the lives of African Americans in the contemporary urban South. Joseph Ewoodzie Jr. examines how “foodways”—food availability, choice, and consumption—vary greatly between classes of African Americans in Jackson, Mississippi, and how this reflects and shapes their very different experiences of a shared racial identity. Ewoodzie spent more than a year following a group of socioeconomically diverse African Americans—from upper-middle-class patrons of the city’s fine-dining restaurants to men experiencing homelessness who must organize their days around the schedules of soup kitchens. Ewoodzie goes food shopping, cooks, and eats with a young mother living in poverty and a grandmother working two jobs. He works in a Black-owned BBQ restaurant, and he meets a man who decides to become a vegan for health reasons but who must drive across town to get tofu and quinoa. Ewoodzie also learns about how soul food is changing and why it is no longer a staple survival food. Throughout, he shows how food choices influence, and are influenced by, the racial and class identities of Black Jacksonians. By tracing these contemporary African American foodways, Getting Something to Eat in Jackson offers new insights into the lives of Black Southerners and helps challenge the persistent homogenization of blackness in American life.

something to food about Book

something to food about


  • Author : Questlove
  • Publisher : Clarkson Potter
  • Release Date : 2016-04-12
  • Genre: Cooking
  • Pages : 242
  • ISBN 10 : 9780553459425

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something to food about Excerpt :

In somethingtofoodabout, drummer, producer, musical director, culinary entrepreneur, and New York Times bestselling author, Questlove, applies his boundless curiosity to the world of food. In conversations with ten innovative chefs in America, Questlove explores what makes their creativity tick, how they see the world through their cooking and how their cooking teaches them to see the world. The conversations begin with food but they end wherever food takes them. Food is fuel. Food is culture. Food is history. And food is food for thought. Featuring conversations with: Nathan Myhrvold, Modernist Cuisine Lab, Seattle; Daniel Humm, Eleven Madison Park, and NoMad, NYC; Michael Solomonov, Zahav, Philadelphia; Ludo Lefebvre, Trois Mec, L.A.; Dave Beran, Next, Chicago; Donald Link, Cochon, New Orleans; Dominque Crenn, Atelier Crenn, San Francisco; Daniel Patterson, Coi and Loco'l, San Francisco; Jesse Griffiths, Dai Due, Austin; and Ryan Roadhouse, Nodoguro, Portland

Salt  Fat  Acid  Heat Book
Score: 4
From 7 Ratings

Salt Fat Acid Heat


  • Author : Samin Nosrat
  • Publisher : Simon and Schuster
  • Release Date : 2017-04-25
  • Genre: Cooking
  • Pages : 478
  • ISBN 10 : 9781476753836

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Salt Fat Acid Heat Excerpt :

Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized ro

In Defence of Food Book
Score: 4
From 102 Ratings

In Defence of Food


  • Author : Michael Pollan
  • Publisher : Penguin UK
  • Release Date : 2008-01-31
  • Genre: Health & Fitness
  • Pages : 256
  • ISBN 10 : 9780141908519

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In Defence of Food Excerpt :

'A must-read ... satisfying, rich ... loaded with flavour' Sunday Telegraph This book is a celebration of food. By food, Michael Pollan means real, proper, simple food - not the kind that comes in a packet, or has lists of unpronounceable ingredients, or that makes nutritional claims about how healthy it is. More like the kind of food your great-grandmother would recognize. In Defence of Food is a simple invitation to junk the science, ditch the diet and instead rediscover the joys of eating well. By following a few pieces of advice (Eat at a table - a desk doesn't count. Don't buy food where you'd buy your petrol!), you will enrich your life and your palate, and enlarge your sense of what it means to be healthy and happy. It's time to fall in love with food again. For the past twenty years, Michael Pollan has been writing about the places where the human and natural worlds intersect: food, agriculture, gardens, drugs, and architecture. His most recent book, about the ethics and ecology of eating, is The Omnivore's Dilemma, named one of the ten best books of 2006 by the New York Times and the Washington Post. He is also the author of The Botany of Desire, A Place of My Own and Second Nature.

The Chopped Cookbook Book
Score: 5
From 1 Ratings

The Chopped Cookbook


  • Author : Food Network Kitchen
  • Publisher : Clarkson Potter
  • Release Date : 2014-04-08
  • Genre: Cooking
  • Pages : 240
  • ISBN 10 : 9780770435011

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The Chopped Cookbook Excerpt :

With nearly 200 recipes, The Chopped Cookbook teaches you how to combine pantry staples to make exciting meals so that the question "what's for dinner?" never stumps you again. If you’ve ever looked into your fridge, hoping for inspiration to strike, let The Chopped Cookbook help you shake up weeknight dinners. Just as each basket on Chopped has many tasty possibilities, so, too, do the contents of your refrigerator. By showing you how to spin your favorite ingredients into 188 fun, doable, and delicious recipes—including go-to guides for making salad dressings and pan sauces, four-ingredient market baskets that can go in many tasty directions, and ideas for ways to reinvent pasta dinners—the culinary masterminds at Food Network set you up for mealtime victory every night.

Mixtape Potluck Cookbook Book

Mixtape Potluck Cookbook


  • Author : Questlove
  • Publisher : Abrams
  • Release Date : 2019-10-15
  • Genre: Cooking
  • Pages : 224
  • ISBN 10 : 9781683356752

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Mixtape Potluck Cookbook Excerpt :

What if Questlove threw a dinner party and everyone came? Named one of fall's best cookbooks by Los Angeles Times, GrubStreet, and Eater “Even with its many flashy co-authors, Mixtape Potluck never wavers from its earnest stated intent: to help readers plan the best possible dinner party. With friends like his, Quest is one to trust.” - EATER Questlove is best known for his achievements in the music world, but his interest in food runs a close second. He has hosted a series of renowned Food Salons and conversations with some of America’s most prominent chefs. Now he is turning his hand to creating a cookbook. In Mixtape Potluck Cookbook, Questlove imagines the ultimate potluck dinner party, inviting more than fifty chefs, entertainers, and musicians—such as Eric Ripert, Natalie Portman, and Q-Tip—and asking them to bring along their favorite recipes. He also pairs each cook with a song that he feels best captures their unique creative energy. The result is not only an accessible, entertaining cookbook, but also a collection of Questlove’s diverting musical commentaries as well as an illustration of the fascinating creative relationship between music and food. With Questlove’s unique style of hosting dinner parties and his love of music, food, and entertaining, this book will give readers unexpected insights into the relationship between culture and food. Note: The cover material for this book is meant to mimic the texture and tactile quality of tinfoil and is intentional.

Something to Chew on Book

Something to Chew on


  • Author : Mike Gibney
  • Publisher : Univ College Dublin Press
  • Release Date : 2012
  • Genre: Health & Fitness
  • Pages : 177
  • ISBN 10 : 1906359679

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Something to Chew on Excerpt :

An informative and entertaining book, which examines all of the worldwide controversies dominating the popular press in relation to the modern food chain, from a scientific perspective.

The Very Hungry Caterpillar Book
Score: 1.5
From 15 Ratings

The Very Hungry Caterpillar


  • Author : Eric Carle
  • Publisher : Penguin
  • Release Date : 2016-11-22
  • Genre: Juvenile Fiction
  • Pages : 26
  • ISBN 10 : 9781524739553

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The Very Hungry Caterpillar Excerpt :

The all-time classic picture book, from generation to generation, sold somewhere in the world every 30 seconds! Have you shared it with a child or grandchild in your life? For the first time, Eric Carle’s The Very Hungry Caterpillar is now available in e-book format, perfect for storytime anywhere. As an added bonus, it includes read-aloud audio of Eric Carle reading his classic story. This fine audio production pairs perfectly with the classic story, and it makes for a fantastic new way to encounter this famous, famished caterpillar.

Cradle to Cradle Book
Score: 4
From 46 Ratings

Cradle to Cradle


  • Author : William McDonough
  • Publisher : North Point Press
  • Release Date : 2010-03-01
  • Genre: Nature
  • Pages : 208
  • ISBN 10 : 9781429973847

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Cradle to Cradle Excerpt :

A manifesto for a radically different philosophy and practice of manufacture and environmentalism "Reduce, reuse, recycle" urge environmentalists; in other words, do more with less in order to minimize damage. But as this provocative, visionary book argues, this approach perpetuates a one-way, "cradle to grave" manufacturing model that dates to the Industrial Revolution and casts off as much as 90 percent of the materials it uses as waste, much of it toxic. Why not challenge the notion that human industry must inevitably damage the natural world? In fact, why not take nature itself as our model? A tree produces thousands of blossoms in order to create another tree, yet we do not consider its abundance wasteful but safe, beautiful, and highly effective; hence, "waste equals food" is the first principle the book sets forth. Products might be designed so that, after their useful life, they provide nourishment for something new-either as "biological nutrients" that safely re-enter the environment or as "technical nutrients" that circulate within closed-loop industrial cycles, without being "downcycled" into low-grade uses (as most "recyclables" now are). Elaborating their principles from experience (re)designing everything from carpeting to corporate campuses, William McDonough and Michael Braungart make an exciting and viable case for change.

Cook Something Book

Cook Something


  • Author : Mitchell Davis
  • Publisher : Wiley
  • Release Date : 1997
  • Genre: Cooking
  • Pages : 246
  • ISBN 10 : 0028612558

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Cook Something Excerpt :

This collection of accessible dishes for young, hip, intelligent, on-the-go people features recipes that are flexible, that have several variations, and that can be interpreted in different ways to suit any cook's taste. Tour.

Now for Something Sweet Book

Now for Something Sweet


  • Author : Monday Morning Cooking Club
  • Publisher : HarperCollins
  • Release Date : 2020-02-24
  • Genre: Uncategoriezed
  • Pages : 320
  • ISBN 10 : 1460751671

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Now for Something Sweet Excerpt :

The Monday Morning Cooking Club is back, with the very best, most delicious sweet recipes curated and perfected from Jewish homes across Australia and the world.

Signature Tastes of Bellingham Book

Signature Tastes of Bellingham


  • Author : Steven Siler
  • Publisher : CreateSpace
  • Release Date : 2014-12-16
  • Genre: Uncategoriezed
  • Pages : 222
  • ISBN 10 : 1505550971

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Signature Tastes of Bellingham Excerpt :

Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little cafe that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake. Signature Tastes of Bellingham captures 100 restaurant recipes that define the City of Subdued Excitement. From the famous Whiskey Crab Soup at the Cliff House, to the cake that started Erin Baker's baking empire, these are the restaurants, recipes and pictures that define the culinary tastes of Bellingham, Washington.