In it, Wendell Berry argues that good farming is a cultural development and spiritual discipline. Today’s agribusiness, however, takes farming out of its cultural context and away from families. As a result, we as a nation are more estranged from the land—from the intimate knowledge, love, and care of it. Sadly, as Berry notes in his Afterword to this third edition, his arguments and observations are more relevant than ever. We continue to suffer loss of community, the devaluation of human work, and the destruction of nature under an economic system dedicated to the mechanistic pursuit of products and profits. Although “this book has not had the happy fate of being proved wrong,” Berry writes, there are good people working “to make something comely and enduring of our life on this earth.” Wendell Berry is one of those people, writing and working, as ever, with passion, eloquence, and conviction.

    No one knew food better than Beard, and in these pages his timeless wisdom is on full display. Perfect for both seasoned chefs and those just starting out in the kitchen, James Beard’s Theory and Practice of Good Cooking will be one of the most comprehensive and important cookbooks in your library.   With a guide to kitchenware, step-by-step explanations of foundational cooking techniques, and more than 300 classic recipes to add to your repertoire, this invaluable volume provides all you need to become a star in the kitchen. Beard’s dishes, from poached pears to steak au poivre, stuffed clams to chocolate soufflé, will delight the senses. And his unpretentious advice, alongside personal anecdotes and food histories, will make cooking a joy.

    The recipes cover yeast cookery of all kinds, and the many lovely, old-fashioned spiced breads, buns, pancakes and muffins, among others, are all described with her typical elegance and unrivalled knowledge.

    This is by no means a book intended for vegetarians alone, however. There are recipes for “Cassoulet,” “Chicken Gumbo,” and even Dr. William Kitchiner's 1817 version of “Bubble and Squeak” (fried beef and cabbage). Jane Grigson's Vegetable Book is a joy to read and a pleasure to use in the kitchen. It will introduce you to vegetables you've never met before, develop your friendship with those you know only in passing, and renew your romance with some you've come to take for granted. This edition has a special introduction for American readers, tables of equivalent weights and measures, and a glossary, which make the book as accessible to Americans as it is to those in Grigson's native England.

    throughout. 6 1/8 x 9 1/4.

    Spanning over a century of African-American life  and culture, this classic oral history celebrates  one remarkable family's heritage as told through  photos, reminiscences, and recipes--now back in  print after six years.B & W  photographs throughout

    Covering everything from biscotti and bar cookies to drop cookies and roll cookies, Maida introduces readers to a wealth of luscious varieties accompanied by simple, straightforward instructions.

    Using the best recipes from the first edition as a base, Constance Hieatt and Brenda Hosington have added many new recipes from more countries to add depth and flavour to our understanding of medieval cookery. All recipes have been carefully adapted for use in modern kitchens, thoroughly tested, and represent a wide range of foods, from appetizers and soups, to desserts and spice wine. They come largely from English and French manuscripts, but some recipes are from sources in Arabia, Catalonia and Italy. The recipes will appeal to cordon-bleus and less experienced cooks, and feature dishes for both bold and timourous palates.The approach to cooking is entirely practical. The emphasis of the book is on making medieval cookery accessible by enabling today's cooks to produce authentic medieval dishes with as much fidelity as possible. All the ingredients are readily available; where some might prove difficult to find, suitable substitutes are suggested. While modern ingredients which did not exist in the Middle Ages have been excluded (corn starch, for example), modern time and energy saving appliances have not. Authenticity of composition, taste, and appearance are the book's main concern.Unlike any other published book of medieval recipes, Pleyn Delit is based on manuscript readings verified by the authors. When this was not possible, as in the case of the Arabic recipes, the best available scholarly editions were used. The introduction provides a clear explanation of the medieval menu and related matters to bring the latest medieval scholarship to the kitchen of any home. Pleyn Delit is a recipe book dedicated to pure delight - a delight in cooking and good food.

    Now, this incomparable cookbook has been updated, expanded, and beautifully redesigned. With over 300 recipes, including 30 specially researched for this edition, and 75 detailed easy-to-follow line drawings, this complete revision has made the classic cookbook even better.Bugialli focuses on the extraordinary. range of Tuscan cooking and includes popular recipes from the other regions of Italy The book's extensive chapters cover every kind of pasta -- fresh, dried, stuffed -- breads, sauces, antipasti, meat and fish, poultry, risotti, vegetables, and the wonderful range of Italian desserts -- from simple poached fruit to magnificent filled pastries and tortes. Among the dishes are: risotto with spinach; ossobuco with peas; Florentine style polenta with meat sauce; Italian spongecake.Bugialli has refined and corrected the entire text. The ingredients lists, instructions and cooking times for all the recipes have been improved and clarified, wine lists have been revised, and notes on such staples as olive oil, dried Italian herbs, and cheeses have been updated to reflect the public's increased knowledge of and interest in Italian cuisine.In its elegant modernized format, loaded with expert advice accumulated in Bugialli's nearly twenty years of teaching and cooking experience, the revised Fine Art of Italian Cooking will continue to bring the great Italian culinary tradition to the American table.

    To read this book is not just to learn the proper preparation for lasagna and risotto, but also to encounter the Medicis, to witness an opulent banquet for two, and to learn the fables surrounding the origin of tortellini.

    Renowned food writer Paula Wolfert revises her classic cookbook in which she celebrates the sensuous pleasures of health and popular Mediterranean cooking with more than 150 delicious dishes from this region, 75 of them new.

    Featuring more than 600 time-tested recipes, including those submitted by PGA golfers and their wives, resort chefs, and other "masters" of the culinary arts.

    

    The Art of Preserving Foods Naturally, With Recipes, Menus, and Metric Measures

    His fresh, anecdotal approach and funny line drawings make it almost more fun to prepare Coq au Vin, Buttered Crab, and Lamb and Anchovies than it is to eat them. Read on and James will show you how easy it is to whip up Zabaglione, Avoglimono, or Pescado del Carmen anytime you get a craving.

    Offers insights into the delights and traditions that make Georgia a place of gracious hospitality and fine cooking. Featuring culinary hints, food presentations, napkin folding, and table settings. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.

    It is a unique cooking treasury designed for the cook who wants to offer something truly special to family and friends -- superb food served in an aura of warm hospitality and leisurely enjoyment.

    

    McClane and Arie de Zinger.

    Includes more than 300 authentic regional recipes interspersed with interviews with the women who faithfully preserved them as they were passed from generation to generation.

    The people devised ingenious ways of catching the different species of fish, creating a technology vastly different from that of today's industrial world. With attention to clarity and detail, Hilary Stewart illustates their hooks, lines, sinkers, lures, floats, clubs, spears, harpoons, nets, traps, rakes, and gaffs, showing how these were made and used-in over 450 drawings and 75 photographs. She has gathered material from major museums and from the old people in coastal villages and fish camps. One section demonstrates how the catch was butchered, cooked, rendered, and preserved. The spiritual aspects of fishing are described as well--prayers and ceremonies in gratitude and honour to the fish, customs and taboos indicating the people's respect for this life-giving resource. The fish designs on household and ceremonial objects are depicted--images that tell of fishing's importance to the whole culture.

    Studies food traditions in each major period of Chinese history, noting the impact of methods of preparing, serving, preserving, and eating foods on Chinese culture

    Lore, customs, manners, and recipes of 18th-century England.

    Now back by popular demand, this timeless favorite stands ready to capture the hearts of a new generation of budding cooks. Packed with recipes that are just as popular with kids today as they were 45 years ago, it shows how to make everything from Ice Cream Cone Cakes and Pigs in Blankets to Cheese Dreams and Sloppy Joes. The small format, easy recipes, charming color illustrations and photographs, and even the cover, are all the same as they were in the 1957 edition-and just as delightful as ever. The only innovation is the concealed wire binding that lies flat for easy cooking while being sturdy enough to withstand energetic handling by kids in the kitchen. It's the ideal book to give or to keep, for retro appeal, and for getting today's kids started in the kitchen.