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From her very first book, Serve It Forth, M.F.K. Fisher wrote about her ideal kitchen. In her subsequent publications, she revisited the many kitchens she had known and the foods she savored in them to express her ideas about the art of eating. M.F.K. Fisher among the Pots and Pans, interspersed with recipes and richly illustrated with original watercolors, is a retrospective of Mary Frances Kennedy Fisher's life as it unfolded in those homey settings-from Fisher's childhood in Whittier, California, to the kitchens of Dijon, where she developed her taste for French foods and wines; from the idyllic kitchen at Le Paquis to the isolation of her home in Hemet, California; and finally to her last days in the Napa and Sonoma Valleys. M.F.K. Fisher was a solitary cook who interpreted the scenario of a meal in her own way, and M.F.K. Fisher among the Pots and Pans provides a deeply personal glimpse of a woman who continues to mystify even as she commands our attention.

Food writers --- Cooking. --- Cookery --- Cuisine --- Food preparation --- Food science --- Home economics --- Cookbooks --- Dinners and dining --- Food --- Gastronomy --- Table --- Fisher, M. F. K. --- Fisher, M. Frances --- Friede, Mary Frances, --- Parrish, Mary Frances, --- Fisher, Mary Frances Kennedy, --- Berne, Victoria --- Kennedy, Mary Frances, --- 1900s. --- 20th century. --- academic. --- biographical. --- boarding school. --- chef. --- cookbook. --- cooking. --- cuisine. --- culinary. --- eagle rock. --- eating. --- food lovers. --- food. --- gastronomy. --- history buff. --- kitchen setting. --- kitchen. --- laguna beach. --- life story. --- scholarly. --- the art of eating. --- the boston cooking school cookbook. --- the settlement cookbook. --- true story. --- whittier. --- world history.

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From his first newsletter, issued in 1986, through today's beautiful full-color magazine, Edward Behr has offered companionship and creativity to avid culinary enthusiasts, including some of America's most famous chefs. This book collects the best recipes of the magazine's past twenty-five years-from classic appetizer and vegetable side dishes to meat entrees and desserts. Each section or recipe is introduced with a note on its relevant cultural history or the particular technique it uses, revealing how competing French and Italian cultural influences have shaped contemporary American cuisine.

Cooking. --- amateur cook. --- american cookbook. --- american cuisine. --- aspiring chef. --- charcuterie books. --- classic appetizers. --- contemporary cooking. --- cooking. --- culinary education. --- culinary enthusiasts. --- easy cookbooks. --- famous chefs. --- food and cooking. --- food and wine. --- food lovers. --- food prep. --- foodie books. --- foolproof cookbooks. --- french cooking. --- homemade bread. --- homemade soup. --- italian cooking. --- learning to cook. --- no fuss recipes. --- professional cook. --- recipes from france. --- recipes from italy. --- recipes. --- traditional cookbook. --- vegetable side dishes.

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We didn't always eat the way we do today, or think and feel about eating as we now do. But we can trace the roots of our own eating culture back to the culinary world of early modern Europe, which invented cutlery, haute cuisine, the weight-loss diet, and much else besides. Aguecheek's Beef, Belch's Hiccup tells the story of how early modern Europeans put food into words and words into food, and created an experience all their own. Named after characters in Shakespeare's Twelfth Night, this lively study draws on sources ranging from cookbooks to comic novels, and examines both the highest ideals of culinary culture and its most grotesque, ridiculous and pathetic expressions. Robert Appelbaum paints a vivid picture of a world in which food was many things-from a symbol of prestige and sociability to a cause for religious and economic struggle-but always represented the primacy of materiality in life. Peppered with illustrations and a handful of recipes, Aguecheek's Beef, Belch's Hiccup will appeal to anyone interested in early modern literature or the history of food.

Food in literature. --- Food --- Social aspects. --- gastronomy, literature, literary, interdisciplinary, culture, cultural, food, foodways, early modern, time period, era, english, eating, culinary, cuisine, europe, cutlery, haute, weight loss, diet, dieting, twelfth night, cookbook, comics, novels, prestige, social, class, classism, economic, utopia, cannibal, missionary, rousseau, emile, crusoe, author, hamlet, shakespeare.

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The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating journey from antiquity through the Middle Ages to the mid-twentieth century.

Cooking, Roman. --- Dinners and dining --- Cookery, Roman --- Roman cooking --- History. --- cookbook. --- cookbooks. --- cooking made easy. --- cooking. --- culinary history. --- culinary. --- customs. --- easy to read. --- engaging. --- enthic foods. --- essential flavors. --- food and wine. --- food lovers. --- food prep. --- frugal people. --- herbs. --- historical. --- history of italian cooking. --- history. --- how to cook. --- italian cooking. --- italian food. --- italian history. --- kitchen setting. --- lamb. --- lazio. --- lively. --- modern cuisine. --- olive oil. --- ordinary people. --- page turner. --- pork. --- recipes. --- regional cooking. --- regional interest. --- retrospective. --- ricotta. --- rome. --- social history. --- social sciences. --- traditions.

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The best wine and food pairings create harmony among unexpected flavors. Chardonnay, Riesling, and Merlot are classic pairing choices, but less conventional grape varieties like Albariño, Grenache, Grüner Veltliner, Malbec, and Tempranillo are becoming increasingly popular, coveted by those with curious palates and a taste for good value. In Daring Pairings, the adventurous companion to the acclaimed Perfect Pairings, Master Sommelier Evan Goldstein shows how anyone can bring these emerging, exciting varieties to the table. He ventures into wine's new frontiers, exploring the flavors and pairing potential of thirty-six distinctive grapes from around the world, including Argentina, Spain, Italy, Greece, and France. In his entertaining and approachable style, Goldstein offers advice on crafting unforgettable wine and food pairings, suggests wines for everyday and special occasions, and recommends producers and importers. Thirty-six star chefs present recipes specially tailored to Goldstein's wine selections, and full-color photographs display these dishes in delectable splendor. This authoritative, down-to-earth guide reveals that pairing food and wine is no great mystery-anyone willing to explore or experiment can create bold and memorable combinations.With recipes and commentary from:Nate Appleman, Dan Barber, Ben Barker, Paul Bartolotta,Michelle Bernstein, Floyd Cardoz, Robert Del Grande, Tom Douglas, Suzanne Goin, Joyce Goldstein, Christopher Gross, Fergus Henderson, Gerald Hirigoyen, Philippe Jeanty, Douglas Keane, Hubert Keller, Loretta Keller, David Kinch, Evan Kleiman, Mourad Lahlou, Michael Leviton, Emily Luchetti, Laurent Manrique, Lachlan M. Patterson, Cindy Pawlcyn, Anne S. Quatrano, Michael Romano, Susan Spicer, Frank Stitt, Craig Stoll, Ethan Stowell, Charlie Trotter, Larry Tse, Richard Vellante, Vikram Vij, Kate Zuckerman

Cooking. --- Wine and wine making. --- adventurous eaters. --- argentinian wines. --- chefs recipes. --- cookbook. --- cooking. --- curated recipes. --- distinctive wine grapes. --- down to earth. --- easy to read. --- famous chefs. --- flavor combinations. --- food prep. --- food. --- french wines. --- global wines. --- greek wine. --- italian wine. --- kitchen setting. --- master sommelier. --- palates. --- photographs. --- recipe book. --- spanish wines. --- special occasions. --- uncommon wines. --- wine and food. --- wine importers. --- wine lovers. --- wine pairings. --- wine selections. --- wine varieties.