Weitere Bücher, die Sie mögen werden

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  By Bread Alone - A Baker's...

  Kendall Vanderslice, Peter...

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  Bread is central to God's story, and to your story too. 
   
   
   
  Our spiritual lives are deeply connected to bread—the bread we break with family and friends and the Bread that is Christ's Body, given and broken for us. It's easy to choose the cheapest, most convenient option, but the life of Jesus and the story of Scripture, as well as the substance of bread itself, shows us that there is more. In By Bread Alone, Kendall Vanderslice, a professional baker and practical theologian who spends her days elbow-deep in dough, reveals that there is no food more spiritually significant than bread—whether eating, baking, sharing, or breaking. 
   
   
   
  Kendall has struggled with hunger ever since she can remember—hunger for bread, yes, but also for community and for the ability to "taste and see" the goodness of God. She knows the tension of bread as blessing and bread as burden but has learned that bread also offers a unique opportunity to heal our relationship to the body of Christ and to our own bodies. In By Bread Alone, she weaves her own faith-filled journey together with original recipes and stories about the role of bread in church history, revealing a God who draws near to us and creatively provides for our daily needs.

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  The French Cook - Sauces

  Holly Herrick

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  Master the art of classic French sauces.The French Cook: Sauces is the first in a series of French cookbooks that will simplify and demystify French cuisine for all of those who love it and would like to bring it home to their American kitchens without traveling outside their homes.

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  Taverns and Drinking in Early...

  Sharon V. Salinger

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  A look into the role of public houses, taverns, alcohol consumption in colonial American society. 
   
  Sharon V. Salinger's Taverns and Drinking in Early America supplies the first study of public houses and drinking throughout the mainland British colonies. At a time when drinking water supposedly endangered one’s health, colonists of every rank, age, race, and gender drank often and in quantity, and so taverns became arenas for political debate, business transactions, and small-town gossip sessions. Salinger explores the similarities and differences in the roles of drinking and tavern sociability in small towns, cities, and the countryside; in Anglican, Quaker, and Puritan communities; and in four geographic regions. Challenging the prevailing view that taverns tended to break down class and gender differences, Salinger persuasively argues they did not signal social change so much as buttress custom and encourage exclusion. 
   
  Praise for Taverns and Drinking in Early America 
   
  “The most comprehensive survey to date of this curiously underinvestigated aspect of early American social life . . . [Contains] a wealth of illustrative and amusing anecdotes . . . Well researched and informative.” —Simon Middleton, William and Mary Quarterly 
   
  “Offers a fresh perspective on one of the colonial period's most important social institutions and the drinking behavior that was central to it . . . Salinger’s work is compelling throughout . . . A significant and satisfying book.” —Mark Edward Lender, American Historical Review 
   
  “A richly detailed study that helps us understand popular and genteel culture in early America, the place of drink in everyday life, and the relationship between law and perceptions of disorderly behavior.” —Paul G. E. Clemens, Journal of American History

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  Letters to a Young Chef

  Daniel Boulud

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  From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of today's food culture. A modern improviser with a classical foundation (a little rock 'n' roll and a lot of Mozart, he'd say), he speaks with the authority that comes from a lifetime of preparing, presenting, and thinking about food-an ancient calling with universal resonance. In Letters to a Young Chef, Boulud speaks not only of how to make a career as a chef in today's world, but also of why one should want to do so in the first place. As he himself puts it, it is "a tasty life." The love of food and the obsession with flavors, ingredients, and techniques are the chef's source of strength, helping the young chef to survive and flourish during the long years of apprenticeship and their necessary sacrifices. Part memoir, part advice book, part cookbook, part reverie, this delicious new book will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals.

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  Chocolate - A Bittersweet Saga...

  Mort Rosenblum

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  A delectable journey into the world of chocolate--from manufacturing to marketing, French boutiques to American multinationals--by the award-winning author of Olives.Science, over recent years, has confirmed what chocolate lovers have always known: the stuff is actually good for you. It's the Valentine's Day drug of choice, has more antioxidants than red wine, and triggers the same brain responses as falling in love. Nothing, in the end, can stand up to chocolate as a basic fundament to human life. In this scintillating narrative, acclaimed foodie Mort Rosenblum delves into the complex world of chocolate. From the mole poblano--chile-laced chicken with chocolate--of ancient Mexico to the contemporary French chocolatiers who produce the palets d'or--bite-sized, gold-flecked bricks of dark chocolate--to the vast empires of Hershey, Godiva, and Valrhona, Rosenblum follows the chocolate trail the world over. He visits cacao plantations, meets with growers, buyers, makers, and tasters, and investigates the dark side of the chocolate trade as well as the enduring appeal of its product. Engaging, entertaining, and revealing, Chocolate: A Bittersweet Saga of Dark and Light is a fascinating foray into this "food of the gods."

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  Cucina Amalfi

  Ursula Ferrigno

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  Discover a sparkling region in Southern Italy which offers the most tantalizing food, through 75 authentic recipes, cooked with care and attention using the best ingredients.
  
  Italian food reflects culture. In Italy cooking is the product of geography, history, and religion. 'Italian cooking' is really a patchwork of local and regional cuisines, all fiercely claiming to be the best in the country. Ursula Ferrigno's own family come from the south of Italy, and just south of Naples is the Amalfi Coast. It is widely considered to be one of Italy's most magical locations: breath-taking (literally) winding cliff-top roads, pastel-coloured houses tumbling down towards the sea, flower-framed terraces and trees heavy with the world's most coveted lemons at every turn. Discover the delicious food the region has to offer. Vegetable dishes take centre stage and both meat and fish are eaten and often combined. In this seductive book you'll find 75 recipes to enjoy, from simple antipasti and ministre (soups) to pane (bread) and pizza, risotto, pollame and carne (fish and meat), and the all-important contorni (vegetable), alongside essays on the food culture and traditions of the area and beautiful scenic photography.

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