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.

    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

    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.

    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.

    Among the numerous reproductions of Dalí’s paintings and drawings are several that he created expressly for this book. Then he has taken late-nineteenth-century French academic works and fifteenth-century miniatures depicting the wine-making process and altered them, giving them his own inimitable stamp. The results are unexpected, outrageous, and amusing. Large color reproductions of specific grapes and pictures of wine paraphernalia, such as bottles and labels, add an informative counterpoint to Dalí’s surrealistic visions.The text also treats wine on several levels. Part I of the book presents ”Dix Vins du Divin” (Ten Divine Dali Wines) by Max Gérard. In his entertaining and detailed descriptions of ten celebrated wines – the wine of Ay, Shiraz, the wine of King Minos, Lacrima Christi, Châteauneuf-du-Pape, the Great Red Bordeaux, Romanée-Conti, Château d’Yquem, Sherry and California wines – he manages to convey the general history of wine since man first discovered the pleasures of fermented grape juice. In Part II, “Ten Gala Wines,” Louis Orizet regroups all the world’s wines into ten categories according to the sensations they produce: Wines of Joy, of Purple, of Aestheticism, of Dawn, of Sensuality, of Light, of Generosity, of Frivolity, of Veils, and of the Impossible. He includes botanical or chemical information on the growing of grapes and the making of wine, gastronomical notes on which foods go best with each wine, and a long section filled with practical advice on the storing, serving, and drinking of wine. Both parts are spiced with lyric passages and enriched by apt quotations from a variety of famous wine-loving authors.Baron Philippe de Rothschild, owner of the renowned Mouton-Rothschild vineyard, has contributed a poem on wine. And, to round out the volume, there is a general listing of the world’s wines and of French wines, accompanied by maps showing the geographical locations of the wine-growing areas.More than 140 illustrations, including 124 in full color

    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.

    

    As an art, the tea ceremony is an occasion to appreciate the clean lines of the tea room's design, the feel of the bowl in the hand, the company of friends, and a simple moment of purity. As a discipline, it has roots in the twelfth century and intimate connections to architecture, landscape gardening, ceramics, painting, flower arrangement, and, of course, Zen Buddhism.Written by contemporary tea masters, The Tea Ceremony takes a clear and comprehensive look at the sources and inspiration of this ancient discipline. The authors trace the practice from its earliest origins to the present day, considering in detail the individuals who helped it evolve. They discuss all the elements of the ceremony-including art, architecture, incense, flowers, and the influence of Zen-and show how readily the study of tea can serve as a spiritual path to greater insight and calm.Originally published in 1973, The Tea Ceremony has been revised extensively. Along with a rewritten and updated text, entirely new photographs and line drawings have been selected. Over 75 step-by-step stills of the tea ritual itself, featuring a number of close-up shots, give the reader a fuller visual understanding of the ceremony. Numerous line drawings illuminating the more important elements of the ceremony have been inserted for the first time, and for those readers wishing to delve further into the subject, bilingual charts of tea terms have been appended.This lavish new edition of The Tea Ceremony adds an important dimension to the literature of tea, capturing the aesthetic spirit that lies at the heart of the ritual.Includes: o More than 330 photographs and illustrations of tea houses, gardens, prize tea utensils, and scenes from the ceremony. o An extensive photographic sequence illustrating the tea ceremony. o Appendices of famous tea houses, tea terms with their equivalents in English, line drawings of the numerous shapes for tea utensils, and a lengthy glossary.

    McClane and Arie de Zinger.

    

    Included are recipes for classics like whole-wheat loaves, popovers, and coffee cakes, as well as for specialties like flaky croissants, challah, low-sodium crackers, and gluten-free breads made with rice flour. This cookbook contains more than 250 kitchen-tested recipes for both quick and yeast breads that your family will absolutely love.