Altri libri che potrebbero interessarti

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  London Feeds Itself

  Jonathan Nunn

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  London is often called the best place in the world to eat – a city where a new landmark restaurant opens each day, where vertiginous towers, sprawling food halls and central neighbourhoods contain the cuisines of every country in the world. Yet, this London is not where Londoners usually eat. There is another version of London that exists in its marginal spaces, where food culture flourishes in parks and allotments, in warehouses and industrial estates, along rivers and A-roads, in baths and in libraries. A city where Londoners eat, sell, produce and distribute food every day without fanfare, where its food culture weaves in and out of daily urban existence.
  
  In a city of rising rents, of gentrification, and displacement, this new and updated edition of London Feeds Itself, edited by the food writer and editor of Vittles, Jonathan Nunn, shows that the true centres of London food culture can be found in ever more creative uses of space, eked out by the people who make up the city. Its chapters explore the charged intersections between food and modern London's varied urban conditions, from markets and railway arches to places of worship to community centres. 26 essays about 26 different buildings, structures and public amenities in which London's vernacular food culture can be found, seen through the eyes of writers, architects, journalists and politicians – all accompanied by over 125 guides to some of the city's best vernacular restaurants across all 33 London boroughs.
  
  Contributors: Carla Montemayor, Jenny Lau, Mike Wilson, Claudia Roden, Stephen Buranyi, Rebecca May Johnson, Owen Hatherley, Aditya Chakrabortty, Yvonne Maxwell, Melek Erdal, Sameh Asami, Barclay Bram, Ciaran Thapar, Santiago Peluffo Soneyra, Virginia Hartley, Jess Fagin, Leah Cowan, Ruby Tandoh, Jeremy Corbyn, Dee Woods, Shahed Saleem, Amardeep Singh Dhillon, Zarina Muhammad, Yemisi Aribisala, Nabil Al-Kinani, Sana Badri, Nikesh Shukla.

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  The Great American Burger Book -...

  George Motz

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  Delve into the history of the American burger and discover various new cooking methods and recipes to bring regional flavors into your home.The Great American Burger Book is the first book to showcase a wide range of regional hamburger styles and cooking methods. Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger, from the tortilla burger of New Mexico to the classic New York–style pub burger, and from the fried onion burger of Oklahoma to Hawaii’s Loco Moco. Motz provides expert instruction, tantalizing recipes, and vibrant color photography to help you create unique variations on America’s favorite dish in your own home. Recipes feature regional burgers from: California, Connecticut, Florida, Hawaii, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Utah, and Wisconsin.Praise for The Great American Burger Book “For true burger obsessives, there is no other cookbook.” ―Paula Forbes, Epicurious.com “What a way to travel through America! George Motz takes us one burger at a time. I’ll be locked on the Green Chile Cheeseburger page for my lesson from New Mexico.” ―Bobby Flay “In the land of the hamburger, George Motz is king, an enthusiastic, knowledgeable, and passionate king who brings us not only the meat but heart and soul.”―Rick Kogan, Chicago Tribune

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  Hot & Cheesy

  Clifford Wright

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  The cookbook that will make cheese lovers melt!On a pizza, in a casserole, sprinkled on top, or stuffed inside, melted cheese makes an ordinary meal into a decadent delight. It's a staple ingredient in plenty of our favorite comfort foods—from a gooey macaroni and cheese to a spicy quesadilla—but never before have so many hot and delicious cheese recipes been brought together in one place.Clifford A. Wright's Hot & Cheesy offers more than 250 recipes covering fritters, pastries, casseroles, pastas, sandwiches, pizzas, breads, and almost anything else you could top, stuff, or sprinkle with cheese.The book presents an exhaustive collection of cheesy comfort food recipes from around the worldAuthor Clifford A. Wright is the award-winning author of such cookbooks as Bake Until Bubbly, The Best Soups in the World, and A Mediterranean FeastLike all of Wright's books, this title also includes historical and cultural notes on each recipeFrom imported artisanals to the pride of Wisconsin, from gouda to gruyere, there's something in Hot & Cheesy for every cheese lover.

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  The Veggie Spiral Slicer...

  Kelsey Kinser

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  CUSTOM-DESIGNED RECIPES FOR MAKING DELICIOUS “VEGGIE NOODLE” GLUTEN-FREE AND PALEO DISHES WITH THE POPULAR AND INGENIOUS NEW KITCHEN TOOL—THE VEGGIE SPIRALIZER You love pasta, but not the carbs and gluten. Now, with this book (and your handy veggie spiral slicer), you can indulge yourself without the guilt. Enjoy the flavors of traditional Italian, Asian, and American favorites while incorporating a healthy serving of veggies into mouthwatering meals, including: • Mac and Cheese • Zucchini Fritters • Cheesy Lasagna • Thai Noodle Soup • Shrimp Scampi • Seasoned Curly Fries • Spaghetti and Meatballs • Beef Stroganoff • Apple Noodle Kuge

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  Fermented Foods for Health - Use...

  Deirdre Rawlings

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  “[M]ore than a mere cookbook . . . a solid volume of science and cookery that offers a wealth of information for those looking to improve their health.” —Library Journal 
   
  Fermented foods have shown to be beneficial for a number of health conditions including candida overgrowth, IBS and digestive difficulties, sugar/carb cravings, and other inflammatory disorders. What’s more, science is starting to show that our modern lifestyle of completely eschewing bacteria via pasteurized foods, hand sanitizers, disinfectants, and antibiotics is actually making us more, not less, susceptible to illness and allergies. Regular inclusion of fermented foods in the diet naturally combats bad bacteria and strengthens the immune system. Fermented Foods for Health includes meal plans of fermented foods for addressing specific ailments and repairing the metabolism. Seventy-five delicious recipes show readers how to ferment everything from meats to vegetables, fruits, and dairy—and how to utilize each of them for specific health benefits such as balancing the body’s PH, increasing enzyme production, and strengthening immunity.

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  Wild Women Throw a Party - 110...

  Lynette Shirk

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  A collection of recipes, party tips, quotes and anecdotes from wildly entertaining women like Dorothy Parker, Dolly Parton and many more. 
   
  Get ready to party like it’s 1929 with Zelda Fitzgerald, drink cosmos like Sarah Jessica Parker, and have a picnic à la Mary Pickford. From Dollywood to Hollywood, these dazzling dames know how to throw a party that gets people talking. Part how-to guide, part history, and completely hilarious, Wild Women Throw a Party includes 110 original recipes inspired by the stories of our favorite famous feminists. 
   
  Who knew dangerous debutante Peggy Guggenheim, famous for her arty salons, was also a gifted gourmet? Or that when Eleanor Roosevelt wasn’t serving at soup kitchens, she was hosting the most elegant “do’s” around. Wild Women Throw a Party explores women’s history, food trivia, and party planning ideas while asking, What is feminism? Who is a feminist? And where exactly do we find a woman’s place?

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