Best of
Food

1984

On Food and Cooking: The Science and Lore of the Kitchen


Harold McGee - 1984
    Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout this new edition are:Traditional and modern methods of food production and their influences on food qualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Chef Prudhomme's Louisiana Kitchen


Paul Prudhomme - 1984
    The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account.So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods.Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.

An Omelette and a Glass of Wine


Elizabeth David - 1984
    Contains delightful explorations of food and cooking, among which are the collection's namesake essay and many other gems; with black-and-white photographs and illustrations.

The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking


Laurel Robertson - 1984
    This specially updated edition includes an entirely new chapter on making excellent whole-grain loaves in a bread machine. Now even the busiest among us can bake the delectable loaves for which Laurel’s Kitchen is famous.New research proves what we’ve known all along: Eating whole grains really is better for your health! Here, the switch from “white” is made fun and easy.Like a good friend, the “Loaf for Learning” tutorial guides you step-by-step through the baking process. You’ll make perfect loaves every time, right from the start.Here you’ll find recipes for everything—from chewy Flemish Desem Bread and mouthwatering Hot Cross Buns to tender Buttermilk Rolls, foolproof Pita Pockets, tangy Cheese Muffins, and luscious Banana Bread—all with clear explanations and helpful woodcut illustrations.The brand-new chapter on bread machines teaches you to make light “electric” loaves from whole-grain flour. No matter what your schedule, you can come home to the wonderful smell of baking bread, fresh, hot, and ready to enjoy.

The Food Lover's Guide to Paris: The Best Restaurants, Bistros, Cafés, Markets, Bakeries, and More


Patricia Wells - 1984
    An acclaimed authority on French cuisine, Ms. Wells has spent more than 30 years in Paris, many as former restaurant critic for The International Herald Tribune. Now her revered Food Lover s Guide to Paris is back in a completely revised, brand-new edition. In 457 entries 345 new to this edition, plus 112 revisited and reviewed classics The Food Lover s Guide to Paris offers an elegantly written go-to guide to the very best restaurants, cafes, wine bars, and bistros in Paris, as well as where to find the flakiest croissants, earthiest charcuteries, sublimest cheese, most ethereal macarons, and impeccable outdoor markets. The genius of the book is Ms. Wells s meritocratic spirit. Whether you re looking for a before-you-die Michelin three-star experience (Guy Savoy, perhaps, or Restaurant Alain Ducasse au Plaza Athenee) or wanting to sample the new bistronomy (Bistrot Paul Bert, Le Comptoir du Relais) or craving something simple and perfect (L As du Fallafel, or Breizh Cafe for crepes), Patricia Wells tells you exactly where to go and why you should go there. You no longer have to rely on the iffy reviews of Yelp or Trip Advisor. Included are 40 recipes from some of her favorite chefs and purveyors and, of course, all the practical information: addresses, websites, email, hours, closest metro stop, specialties, and more.

Square Meals: America's Favorite Comfort Cookbook


Jane Stern - 1984
    150 photos.

The Foxfire Book of Appalachian Cookery


Linda Garland Page - 1984
    The food is nutritious, easy to prepare, and totally unpretentious, including recipes for potato candy, cry-baby cookies, lime pickles, and much more.

Great Sausage Recipes and Meat Curing


Rytek Kutas - 1984
    --Craig Claiborne "If I could only have one book on sausage making this would be the one." -- squidoo.com Great Sausage Recipes and Meat Curing is the most comprehensive book available on sausage making and meat curing and has sold more than 500,000 copies worldwide. It is easily understood, contains a wide variety of recipes, and is very effective in helping solve common problems. It is written by a man who learned the art of sausage making and meat curing at a very young age and who made a living smoking and curing meats.Curing and smoking meat using natural and synthetic casingsSelecting and storing meat and choosing other ingredients Fresh Italian Sausage, Dried Beef, Andouille Sausage, Kippered Salmon

Greene on Greens


Bert Greene - 1984
    Plum Crazy Carrots. Brazilian Avocado Cream. A Classic Cold Vinaigrette. French Chou Chou and Germantown Slaw. From artichokes to zucchini, Bert Greene's not-strictly-vegetarian vegetable cookbook is loaded with close to 500 recipes for vegetable soups, casseroles, crepes, flans, quiches, souffles, tarts, breads, cakes, pies, and even sorbets. Alphabetically arranged according to vegetable, the recipes celebrate 30 not-strictly-green wonders of the garden. Temptations all, the dishes Greene creates are luscious beginnings, sturdy main attractions, and triumphant finales. Broccoli and Pasta Timbales are perfect appetizers, Asparagus and Shrimp Salad an inspiring lunch, Cloaked Chicken and Peas in Cream a hearty supper. In addition to the recipes, Green offers tips on shopping for vegetables, preparing vegetables, and enjoying vegetables, as well as fascinating tidbits of history, lore, and personal anecdotes that give the book an engaging, conversational tone. Winner of a 1985 Tastemaker Award. Main selection of the Book-of-the-Month Cooking & Crafts Club. Selection of the Better Homes & Gardens Family Book Service. 197,000 copies in print.

The Justin Wilson Gourmet and Gourmand Cookbook


Justin Wilson - 1984
    He's an original, one of a kind, and thousands upon thousands of people have laughed as they never laughed before when he tells his stories-tales about the the most unique people who inhabitthe our earth, the great Cajuns of South Louisiana.. . . he is also an artist when it comes to cooking. He can work the same magic with fish and fowl, with vegetables and fruit, as he can with language.He loves to cook. His mission in life seems to be to make people enjoy life, to make them laugh, and to make them eat.(From the foreword by Gus Weill)In this tasty collection, the world's foremost Cajun humorist and acclaimed gourmet chef shares recipes that will stimulate the most jaded taste buds. Sure to be a favorite with old and new Justin Wilson fans alike, The Justin Wilson Gourmet and Gourmand Cookbook combines Justin Wilson's -ga-ron-teed to please- recipes with a liberal sprinkling of his Cajun humor and forty-nine color photographs. Many of the recipes on Justin's PBS show are featured.

Middle Eastern Cookery


Arto Der Haroutunian - 1984
    At last here in a new redesigned edition is the Middle Eastern cookbook that everyone wants. It is a book containing every possible recipe from the Middle East -there are dishes from the plains of Georgia, from Afganistan, Egypt, Syria, Lebanon, Israel, Persia and Armenia.It is written in the same wonderful style as his other classic cookbooks; peppered with anecdotes on life, food and culture. He guides us first round the mezze table and then leads us on to recipes for soups, salads, savouries, pilaffs, kebabs, casseroles and grills that make the best use of meat, fish and poultry. He teaches the cook about the different spices that are favored by different countries - mint for Armenia, cumin for Iran and with each recipe comes a piece of history or a fable which makes this a book to read as well as an unequaled collection of recipes. Arto der Haroutunian was born in Aleppo, Syria in 1940 and grew up in the Levant, but came to England as a child and remained here for most of his life. In 1970, in partnership with his brother, he opened the first Armenian restaurant in Manchester which eventually became a successful chain of six restaurants and two hotels. He died in 1987 at the untimely age of 47 but is survived by his wife and son who still live in Manchester. As well as his passion for cooking, Arto was a painter of international reputation, a composer and translator of Turkish, Arab, Persian and Armenian authors. He was a true polymath.

Ken Hom's Chinese Cookery


Ken Hom - 1984
    

Mostly Muffins: Quick and Easy Recipes for Over 75 Delicious Muffins and Spreads


Barbara Albright - 1984
    Included are:-Sweet muffins: blueberry, chocolate chip, papaya cashew, marzipan raspberry muffins-Savory muffins: beer cheese, Irish soda bread, pepperoni pizza muffins-Spread: lemon glaze, nutted-cheese spread, tahini peanut-butter spreadPlus many, many more. There's even a special section on creating your own muffins! Everyone knows there's nothing like hot, homemade muffins, so get cooking...and bon appetit!

Mastering the Art of French Pastry: An Illustrated Course


Bruce Healy - 1984
    An illustrated course with Drawings by Paul Bugat and Photographs by Peirre Ginet.

Preserve It Naturally: A Complete Guide to Food Dehydration


Excalibur Products Inc. - 1984
    

From a Baker's Kitchen: Techniques and Recipes for Professional Quality Baking in the Home Kitchen


Gail Sher - 1984
    Gail Sher—the first head baker of the celebrated Tassajara Bread Bakery in San Francisco—created more than 100 clear, foolproof, and wonderfully varied recipes, divided into two basic categories: yeasted breads, ranging from white breads to whole-wheat, rye and specialty-flour breads (including recipes for rolls and buns as well as loaves); and quick breads, covering corn breads, spoonbreads, biscuits, tea cakes, batter breads, gingerbread, and muffins. Sher also covers every ingredient: grains, leaveners, salt, liquids, shortening, eggs, and "embellishments"; equipment; and most originally, methods and principles of breadmaking, with a special discussion of her ingenious "sponge" method, which no less a baker than Rose Levy Beranbaum (The Bread Bible) has praised as crucial to her own understanding of bread baking—and which remains the most effective technique for creating flavorful bread. Over 100 drawings are also featured in this reset new edition of the all-in-one classic baking book.

The Science and Fine Art of Food and Nutrition (Hygienic System)


Herbert M. Shelton - 1984
    

Macrobiotic Home Remedies: Your Guide To Traditional Healing Techniques


Michio Kushi - 1984
    It is a philosophy of healing rooted in centuries-old traditions. In the past, these traditions were passed from generation to generation by word of mouth. Today, the macrobiotic movement embodies these dietary principles of natural healing. Michio Kushi, a leading figure in this movement, has spent his life teaching thousands of people the macrobiotic way to health. Here is an easy-to-understand book that puts his knowledge right at your fingertips. Macrobiotic Home Remedies is a comprehensive self-help guide to hundreds of effective, natural healing methods that can be used alone or in conjunction with more standard remedies--methods that heal without drugs or invasive treatments. The book is divided into three sections. Part One begins by explaining the philosophy and healing concepts underlying the macrobiotic approach. It then goes on to examine various foods and their healing properties as well as basic home remedies. Part Two details external home therapies and techniques--including over two hundred healing preparations. Illustrations are provided throughout this section. Part Three presents an A-to-Z reference to over two hundred common health disorders. Within each entry you will find a general explanation of the problem, including the macrobiotic view, and helpful suggestions for relief.For years, Michio Kushi has dedicated his life to teaching the macrobiotic way to better health. Now the wealth of his knowledge is available to you and your family in this complete guide to this gentle, yet effective, art of healing.

From My Grandmother's Kitchen: A Sephardic Cookbook- An exotic blend of Turkish, Greek, Bulgarian, Romanian & Spanish Cuisines


Viviane Miner - 1984
    8vo

Knowing and Making Wine


Emile Peynaud - 1984
    Emile Peynaud, noted research enologist and teacher, brings us the knowledge from his long career and his considerable contributions to current practices in enology.This complete survey of wine-making techniques and wine appreciation examines the latest scientific developments and shows how the results of this research can be applied in everyday practice. It uses simple terms without complicated chemical formulas and includes practical exercises supported by related theories.Conceived as a handbook not only for the student but also for the practicing enologist confronted with day-to-day problems, Knowing and Making Wine gives each an opportunity to solve particular cases which arise, and guides the practitioner where there may be several possible solutions

The Romance of Food


Barbara Cartland - 1984
    

The Salad Garden


Joy Larkcom - 1984
    Grow bountiful crops with the help of gardening expert Joy Larkcom. She will be your guide to the best growing techniques, and the best which varieties of plants you'll want based on your personal palette. Larkcom also includes instruction on making your own beautifully designed potager garden. Whether you have space for intricate walkways, or are growing in a window box, The Salad Garden has what's right for you!

Peppers: The Domesticated Capsicums


Jean Andrews - 1984
    In this new edition, Jean Andrews updates each section with new material gathered over the last ten years. Particularly interesting are her descriptions of recent medicinal uses of peppers (including a recipe for pain-relieving capsaicin cream) and the inclusion of two additional cultivars, Datil and Scotch Bonnet.Like the first edition, this volume is illustrated with botanically accurate, yet aesthetically pleasing paintings that show the blossoms, buds, young peppers, and mature specimens of 34 cultivars in full color. Dr. Andrews also provides a recipe for the most typical dish in which each pepper is used, recipes that she herself has tested and served to grateful friends. With its up-to-the-minute, encyclopedic text and beautiful illustrations, Peppers remains a botanical natural history par excellence.

The Spice of Life


Sheldon Greenberg - 1984
    

In Madeleine's Kitchen


Madeleine Kamman - 1984
    Hailed as "the most innovative cook in America today" by the "Washington Post," Madeleine Kamman does not simply offer a collection of recipes: she teaches, analyzes, and explains. "In Madeleine's Kitchen" is composed of more than 350 of Mrs. Kamman's personal combinations, inspired by the food cooked by women not only in France, but throughout the world, ranging from complex mousselines to grilled meats and fresh vegetables.

Through the Kitchen Window


Susan Hill - 1984
    The book is illustrated by Angela Barrett.

The Literary Gourmet: Menus from Masterpieces


Linda Wolfe - 1984
    A culinary classic, the award-winning The Literary Gourmet is a collection of dining scenes from the masterpieces of world literature, accompanied by historically-accurate recipes that were tested in the kitchens of New York's Four Seasons Restaurant.

Hershey's Chocolate Treasury


Golden Press - 1984
    ISBN:0307492745. Golden Press. Come discover all the wonderful things you can make with Hersey's chocolate

Greene on Greens and Grains


Bert Greene - 1984
    Bert Greene, the highly acclaimed chef and cooking teacher, combined his creative kitchen know how with his infallible sense of what tastes just right. A cornucopia of recipes are served up with conversational friendliness, culinary gossip, shopping wisdom and old-fashioned stove-top logic.

An American Folklife Cookbook


Joan Nathan - 1984
    

Brownies: Over 100 Scrumptious Recipes for More Kinds of Brownies Than You Ever Dreamed of


Linda Burum - 1984
    

Bread and Salt: A Social and Economic History of Food and Drink in Russia


R.E.F. Smith - 1984
    Eating and drinking are viewed here as social activities which involves the economics of production, storage and distribution of food stuffs. These activities attract both social controls and state taxation; in this way the everyday process of eating and drinking is linked with the history of Russia. The dominance of grain in the diet throughout the period and the importance of salt, as implied in the title, are dealt with, as are the early Russian beer-drinking fraternities. The relatively late introduction of spirits, in the from of vodka, and it disastrous consequences in social terms are described. Tea and the samovar, also much more a latecomer than is generally realized, did little to diminish excessive drinking. Drinking, in any event, was by no means discourage by the state, since it was a major source of state income. The final section of the book looks at rural diets in the nineteenth century, when some variation and new items, such as the potato, became important. At the same time, peasants depended basically on the grain crop, as they had for thousands of years. Forced by txation to enter the market, afflicted by severe famines towards the end of the century, many peasants ate and drank no better as a result of the modernization of the county.

Introduction to Food Engineering


R. Paul Singh - 1984
    The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.