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"College is a time of learning. But it'll be hard to ace your classes if you fail to feed yourself well. 'The Five-Ingredient College Cookbook' makes it easy for students to prepare truly tasty, mostly healthy, and totally realistic meals. They're still fast. They're still cheap. But they're a whole lot better for you than the alternative." -- Back cover.
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"You're standing in front of your refrigerator, a week after your last trip to the supermarket. You've got a bunch of random veggies, some wrinkly fruit, near-expired milk, and those pricey fresh herbs you bought for that one recipe and don't know how to use up. For a split second you picture yourself opening a trash bag, throwing everything away, and ordering takeout. We've all been there. But instead ... you pick up this cookbook. In no time you've...
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This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant...
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"Moving to France and leaving her beloved kale behind, the author, searching high and low in the City of Light for kale, launches a crusade to bring kale to the country of croissants and cheese, in a heartfelt memoir of love, life and how one woman changed French food"--NoveList.
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Description
One phrase summarized Marcella Hazan's cooking philosophy: "What you keep out is just as important as what you put in." She was best known for recipes listing no more than five ingredients. Yet before you can cook like Marcella, you must know how to shop. From artichokes to zucchini, anchovies to ziti, this book offers succinct, practical advice on how to choose vegetables, pasta, olive oil, Parmigiano-Reggiano, prosciutto, and all of the key elements...
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"Amelia Bedelia's class is hosting a bake sale to raise money for the school library. She bakes delicious brownies to sell, but so does everybody else! Fortunately, Amelia Bedelia squints hard and sees the surprise in the brownie bounty, and she and her friends learn about basic concepts of business and the importance of giving back"--
Amelia Bedelia and her friends host a bake sale to benefit their school library.
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Appears on these lists
Debut Authors of 2022 Display January 2023
Goodreads Choice Awards - Debut Novel Nominees 2022
Goodreads Choice Awards - Historical Fiction Nominees 2022
New Year, New Authors Display
Goodreads Choice Awards - Debut Novel Nominees 2022
Goodreads Choice Awards - Historical Fiction Nominees 2022
New Year, New Authors Display
Description
"Set in 1960s California, this blockbuster debut is the hilarious, idiosyncratic and uplifting story of a female scientist whose career is constantly derailed by the idea that a woman's place is in the home, only to find herself starring as the host of America's most beloved TV cooking show. Elizabeth Zott is not your average woman. In fact Elizabeth Zott would be the first to point out that there is no such thing as an average woman. But it's the...
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In this delightful sequel to her bestseller Tender at the Bone, the beloved food writer Ruth Reichl returns with more tales of love, life, humor, and marvelous meals.
When listeners left Ruth at the end of Tender at the Bone, she was in Berkeley, California, working as a chef at the Swallow restaurant. Comfort Me with Apples picks up in 1978, Ruth is still living in a commune with her husband, Doug, but she's decided to put down her chef's toque...
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This book offers a novel approach to food writing, presenting a history of eating habits and mores through the lens of the technologies we use to prepare, serve, and consume food. It tells the history of food through its tools across different eras and continents to present a fully rounded account of humans' evolving relationship to kitchen technology. From the birth of the fork in Italy as it discovered pasta, to culture wars over shaped how and...
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Jim Harrison's legendary gourmandise is on full display in A Really Big Lunch. From the titular New Yorker piece about a French lunch that went to thirty-seven courses to pieces from Brick, Playboy, Kermit Lynch's newsletter, and others, from the relationship between hunter and prey to the obscure language of wine reviews, A Really Big Lunch is shot through with Harrison's pointed aperçus and keen delight in the pleasures of the senses. And between...
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In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of...
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