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Join us in this exclusive audio program for candid conversations with luminaries in the food world. Kitchen Round Table brings you inside the homes and hearts of Lidia Bastianich, Madhur Jaffrey, Judith Jones, Betty Fussell, and Deb Perelman. We hear about their earliest food memories and how each slowly made their way into the kitchen and ultimately inspired generation upon generation of home cooks. We'll learn how complicated recipes are translated for those of us who don't dice and julienne in our sleep, but we'll also hear about memorable gourmet feats and culinary fireworks, and unforgettable meals. All the while, Kitchen Round Table never strays far from home, with intimate and loving details of recipes passed down through families and new recipes introduced to successive generations. After a long day at work, what do these renowned cooks prepare at home? It is at home that some of the best food is created. With frugal sensibilities, these gourmet greats tells us some of their favorite dishes created on a budget and entice you to explore your own. Hosted by Marja Samsom, owner of the iconic Kitchen Club restaurant, a downtown New York City destination for twenty years, Marja prepares for us one of her loved family recipes as a dessert for this delicious audio feast.
A journalist channels her ice-cream obsession, scouring the United States for the best artisanal brands and delving into the surprising history of ice cream and frozen treats in America. For Amy Ettinger, ice cream is not just a delicious snack but a circumstance and a time of yearfrozen forever in memory. As the youngest child and only girl, ice cream embodied unstructured summers, freedom from the tyranny of her classmates, and a comforting escape from her chaotic, demanding family. Now as an adult and journalist, her love of ice cream has led to a fascinating journey to understand ice cream's evolution and enduring power, complete with insight into the surprising history behind America's early obsession with ice cream and her experience in an immersive ice-cream boot camp to learn from the masters. From a visit to the one place in the United States that makes real frozen custard in a mammoth machine known as the Iron Lung, to the vicious competition among small ice-cream makers and the turf wars among ice-cream trucks, to extreme flavors like foie gras and oyster, Ettinger encounters larger-than-life characters and uncovers what's really behind America's favorite frozen treats. Sweet Spot is a fun and spirited exploration of a treat Americans can't get enough ofone that transports us back to our childhoods and will have you walking to the nearest shop for a cone.From the Hardcover edition.
In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more.Like Ruhlman's The Making of a Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today.
Meals are perhaps the most important aspect of prison life. They keep inmates alive, both physically and emotionally, as mess halls and common areas provide a level of social interaction in an otherwise lonely situation. Albert "e;Prodigy"e; Johnson served three-and-a-half years in prison, and during that time his focus was on his health-an almost impossible feat behind bars, where many inmates often enter the prison system healthy but leave with diabetes and hypertension. Commissary Kitchen provides a deeper perspective of what it's like to consume meals in prison. While recipes are provided, Prodigy and cowriter Kathy Iandoli also tell various anecdotes about situations in prison involving food. Meal prep in prison is very limited, so while this work appeals to anyone who has served time or is curious about prison life, it also speaks to those who prepare food with limited access to various cooking luxuries (such as college students in dorms). While the work is informational, above all it humanizes the prison experience in a way that has never been done before.
Ivy, Dulcie, Barbara, Ann, Dorothy and Jean all had different reasons for applying to work at Carr's biscuits, but once they had put on their overalls and walked through the factory gates they discovered a community full of life, laughter and friendship. To those who didn't know, the biscuit factory that towered over Carlisle might look like just another slice of the industrial North, a noisy and chaotic place with workers trooping in and out at all hours. For the biscuit girls it was a place where they worked hard, but also where they gossiped, got into scrapes and made lifelong friends. Outside the factory walls there might be difficult husbands or demanding kids, and sometimes even heartbreak and tragedy, but they knew there would always be an escape from their troubles at Carr's. Some, like Barbara, only applied because she needed the extra cash, until things got a bit easier at home. Her supervisor cross examined her about who would be looking after the kids while she was at work, but let her have the job. Like many of the women who joined up 'temporary' Barbara went on to stay at Carrs for 32 years.Beginning in the 1940s, these heartwarming and vividly-remembered stories have all been told by the women themselves to Hunter Davies.
In this major new history of English food, Clarissa Dickson Wright takes the reader on a journey from the time of the Second Crusade and the feasts of medieval kings to the cuisine - both good and bad - of the present day. She looks at the shifting influences on the national diet as new ideas and ingredients have arrived, and as immigrant communities have made their contribution to the life of the country. She evokes lost worlds of open fires and ice houses, of constant pickling and preserving, and of manchet loaves and curly-coated pigs. And she tells the stories of the chefs, cookery book writers, gourmets and gluttons who have shaped public taste, from the salad-loving Catherine or Aragon to the foodies of today. Above all, she gives a vivid sense of what it was like to sit down to the meals of previous ages, whether an eighteenth-century labourer's breakfast or a twelve-course Victorian banquet or a lunch out during the Second World War.Insightful and entertaining by turns, this is a magnificent tour of nearly a thousand years of English cuisine, peppered with surprises and seasoned with Clarissa Dickson Wright's characteristic wit.
'For the record, the word "e;parlour"e; is not used, nor is the relatively recent insidious "e;lounge"e;, except about airports, hotels and liners.' 'Boys should be taught at a very early age - six or seven - to say "e;Sir"e; to an older man.' 'When there are servants, the plates for the first course are never put on the table until everyone is seated.''I cannot stress too often that on every formal occasion, whether it is Luncheon, a Bazaar or a Meeting, a hat should be worn.' Written nearly 50 years ago, Barbara Cartland's Etiquette Handbook conjures up a period when addressing work colleagues by their first names was frowned upon, wives could expect to receive a weekly allowance of five shillings from their husbands, and hats were ubiquitous. Laced throughout with Barbara Cartland's wit and wisdom, and Francis Marshall's illustrations, this is a wonderfully evocative insight into the manners of an England that has largely disappeared.
TOAST is top food writer Nigel Slater's eat-and-tell autobiography. Detailing all the food, recipes and cooking that have marked his passage from greedy schoolboy to great food writer. In December 2010 the BBC will bring out a film of Toast starring Helena Bonham-Carter and directed by Lee Hall, who won an oscar nomination for Billy Elliot. Britain's most popular cook describes his personal culinary odyssey, from dangerous encounters with his mother's weevil-seasoned cakes to being harangued by readers who think he deliberately styles Yorkshire puddings to look like a woman's private parts. Hilarious, irreverent and mouthwatering, TOAST captures thirty years of British cooking and the recipes that we have grown up with since the days when a grilled grapefruit was the last word in dinner party chic. Everyone has gorged on cake mix, endured disastrous dinner parties, and put up with the loved one who can only ever produce burnt toast. Nigel Slater is no different. Hair-raising accounts of hotels modeled on Fawlty Towers, the mystery of the disappearing condom and the seafood cocktail, and many more, take readers behind the scenes of British cuisine to reveal the unlikely origins of our foremost cook.
No one knows better than Sally Quinn how to make parties work. She has thrown some of the most talked-about parties and has attended most of the others. Here, she turns her trademark sharp wit on the Washington social scene and offers an irreverent look at what goes on at the parties you read about in the columns. From seating debacles to real-life scandals, she reveals her firsthand experiences as a member of the Washington power elite to illustrate how to entertain for any occasion. The Party provides a checklist of ideas to help make the important decisions, from the invitations to the setting to the food and entertainment and, above all, the guests. Along the way, Quinn shares her own often hilarious anecdotes from a variety of different parties-from formal, elaborate dinners to impromptu get-togethers-which will strike a chord with anyone who has ever entertained.
Penguin presents the unabridged, downloadable, audiobook edition of The Ten (Food) Commandments, written and read by Jay Rayner. Britains culinary Moses brings us the new foodie rules to live by, celebrating what and how we eat The Ten Commandments may have had a lot going for them, but they dont offer those of us located in the 21st Century much in the way of guidance when it comes to our relationship with our food. And Lord knows we need it. Enter our new culinary Moses, the legendary restaurant critic Jay Rayner, with a new set of hand-tooled commandments for this food-obsessed age. He deals once and for all with questions like whether it is ever okay to covet thy neighbours oxen (it is), eating with your hands (very important indeed) and if you should cut off the fat (no). Combining reportage and anecdotes with recipes worthy of adoration, Jay Rayner brings us the new foodie rules to live by.
What if you could make everything you eat more delicious?As creator of the WNYC podcast The Sporkful and host of the Cooking Channel web series You're Eating It Wrong, Dan Pashman is obsessed with doing just that. Eat More Better weaves science and humor into a definitive guide for anyone who loves food. But this book isnt for foodies. Its for eaters. In the bestselling tradition of Alton Browns Good Eats and M.F.K. Fishers The Art of Eating, Pashman analyzes everyday foods in extraordinary detail to answer some of the most pressing questions of our time, including: Is a cheeseburger better when the cheese is on the bottom, closer to your tongue, to accentuate cheesy goodness? What are the ethics of cherry-picking specific ingredients from a snack mix? And what role does surface-area-to-volume ratio play in fried food enjoyment and ice cube selection? Told with an infectious blend of humor and smarts, Eat More Better is a tongue-in-cheek guide that teaches listeners to eat for maximum pleasure. Chapters are divided into subjects like engineering, philosophy, economics, and physical science, and explain key concepts like The Porklifta bacon lattice structure placed beneath a pancake stack to elevate it off the plate, thus preventing the bottom pancake from becoming soggy with syrup and imbuing the bacon with maple-based deliciousness. Eat More Better combines Pashmans award-winning writing with his unparalleled field research, collected over thirty-seven years of eating at least three times a day. It delivers entertaining, fascinating, and practical insights that will satisfy your mind and stomach, and change the way you look at food forever. Listen to this book and every bite you take will be better.
Keith Floyd's exuberant personality, as much as his cooking skills, has made him a favourite both as bestselling author and as television presenter. But here, for the first time, he tells his own story - and it is full of surprises. An idiosyncratic, splendid autobiography of a well known personality, and the discovery of a writing talent. The stories from his childhood in Somerset are vivid and moving: his grandfather with his tin leg, his mother at the mills, and his uncle, the ferret keeper and the black sheep of the family for 'carrying on' with married women. Keith Floyd spent a short spell on a local newspaper, and then, in a hilarious episode, joined the army. After he and the Ministry of Defense decided that they did not suit each other, he took his first cooking job as an assistant vegetable cook in a Bristol hotel. The great period of bistros and cafes had dawned and Keith Floyd was in the forefront, cooking in an open kitchen, with Pink Floyd blaring from the speakers. What is wonderful about this book is the vividness of the scenes he paints and the deftness with which he draws the characters - including his several wives. Those who have admired Keith Floyd's way with a whisk will now be impressed to discover and enjoy his remarkable skill with words.