The author of The Elements of Cooking demonstrates how to master western cooking fundamentals through an understanding of ingredient ratios, in a guide that introduces twenty-six basic recipes broken down into ratio-style measurements as well as a variety of accessible variations that enable more flavorful or creative taste combinations.
An analysis of the untraditional fast-food hamburger chain traces the history of the Snyder family, the company's refusal to franchise or sell, and the ways in which the chain endeavors to preserve car culture and traditional business values.
Offers insight into how to prepare specific confections using organic ingredients, instructions on how to apply elaborate decorating techniques, and recipes for sixty organic desserts.
Author of the internationally famous blog, Orangette, Molly Wizenberg recounts a life with the kitchen at its center. From her mother's pound cake, a staple of summer picnics during her childhood in Oklahoma, to the eggs she cooked for her father during the weeks before his death, food and memories are intimately entwined.
A Portrait of American Food--Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, when the Nation's Food was Seasonal, Regional, and Traditional--from the Lost WPA Files
Uses long-forgotten WPA files archived in the Library of Congress to paint a detailed picture of Depression Era Americans through the food that they ate and the local traditions and customs they observed when preparing meals.
Presents recipes for marinades, sauces, glazes, salsas, relishes, and jellies which can be used either to prepare foods for grilling or for dipping, along with advice on grilling basics and techniques.
A food critic and writer shares his experiences as a stay-at-home parent to his young daughter, Iris, who he endeavored to expose to the richness of his culinary world, in an account that describes how he came to understand the wonder of tasting foods from a child's first-time perspective.
Reveals how to select seasonal, local, fresh, and sustainable foods; provides a series of lessons on everyday principles and practices of good eating; and presents more than two hundred recipes that range from appetizers to desserts.