Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled The Mandarin, evoking the richness of Italian food through Mamma Leone’s, or chronicling the rise and fall of French haute cuisine through Henri Soulé’s Le Pavillon, food historian Paul Freedman uses each restaurant to tell a wider story of race and class, immigration and assimilation. Freedman also treats us to a scintillating history of the then-revolutionary Schrafft’s, a chain of convivial lunch spots that catered to women, and that bygone favorite, Howard Johnson’s, which pioneered midcentury, on-the-road dining, only to be swept aside by McDonald's. Lavishly designed with more than 100 photographs and images, including original menus, Ten Restaurants That Changed America is a significant and highly entertaining social history.

    The founding father was traveling to Paris and wanted to bring James along “for a particular purpose”— to master the art of French cooking. In exchange for James’s cooperation, Jefferson would grant his freedom. 
 
   Thus began one of the strangest partnerships in United States history. As Hemings apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for winemaking) so the might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, Champagne, macaroni and cheese, crème brûlée, and a host of other treats. This narrative history tells the story of their remarkable adventure—and even includes a few of their favorite recipes!

    She will delve into many subject areas -- tea gowns, tea dances and social etiquette, for instance -- to satisfy an enthusiastic international audience, waiting, thirsty, for more knowledge.

    Detailed step-by step instructions are provided for creating non-dairy butter, milks and creams using a variety of plant-based ingredient options; cultured butter; cultured raw buttermilk; cultured cashew-based creams; Greek-style yogurt and sharp, tangy cultured cheeses such as chevre, cream cheese, bleu cheese and extra-sharp cheddar cheese; "instant" soymilk or almond milk-based cheeses that shred and melt, such as Brie, mozzarella, Havarti, pepper jack, gouda and cheddar; tofu-based cheeses; delicious eggless egg recipes; and delectable non-dairy desserts including puffy, gelatin-free marshmallows! Good karma never tasted so delicious! Please note that the cookbook contains no photos. As a companion reference guide, TheGentleChef.com website offers a full-color photo gallery of many of the recipes in the cookbook. A digital copy of the cookbook with full-color photos depicting the recipes is also available through the website. Allergy warning: Most of the recipes in this book involve soy, cashew nuts or almonds.

    Her first dish, a tinned-tuna curry, was assembled on a tiny stove in her graduate student apartment while she pondered her first writing assignment. From there, whether her travels took her to a tent settlement in the Sahara for an afternoon interview with an old Berber woman toiling over goat stew, or to the great London restaurateur and author Yotam Ottolenghi's Notting Hill apartment, where they assembled a buttered phylo-and-cheese tower called a mutabbaq, Jane always returned from the field with a new recipe, and usually, a friend.For the first time, Jane's beloved food pieces from The New Yorker, where she has been a staff writer since 1964, are arranged in one place--a collection of definitive chef profiles, personal essays, and gastronomic history that is at once deeply personal and humane. The Reporter's Kitchen follows Jane everywhere, and throughout her career--from her summer writing retreat in Umbria, where Jane and her anthropologist husband host memorable expat Thanksgivings--in July--to the Nordic coast, where Jane and acclaimed Danish chef Rene Redzepi, of Noma, forage for edible sea-grass. The Reporter's Kitchen is an important record of culture distilled through food around the world. It's welcoming and inevitably surprising.

    "Ordinary food for ordinary people" is the way Brown once described his approach, but there's nothing ordinary about these culinary offerings. From appetizers to desserts, the over two hundred recipes use the freshest ingredients in ways that will tantalize the palates of everyone from down-home vegetarians to the most discriminating gourmet cooks. The recipes are interspersed throughout with line drawings, photographs of the center and its environs, and Brown's own poetry. This revised edition includes twenty-nine new and four revised recipes, new photographs, and a new introduction.

    You'll find over 55 recipes from Tuna Sushi Rice Balls to Rainbow Rolls, plus handy techniques to demystify the art of sushi making - and make it fun! Discover how to: * Find the right equipment and ingredients * Understand the special language of sushi * Make fragrant sushi rice * Prepare vegetarian and fish-free recipes * Dish up sushi-friendly drinks and side dishes

    Downton Abbey was no different. But what would our beloved Crawley household have eaten at their sacred 4 o’clock institution? In Tea at Downton - Afternoon Tea Recipes From The Unofficial Guide to Downton Abbey we share the recipes of the golden age of England. At the height of the power of the British Empire, Mrs Patmore would have every possible kind of delicious ingredients to draw from. In this book you’ll learn: • Step by step through how to throw the perfect tea party – Downton Style. From the etiquette behind how to hold one’s tea cup correctly to the recipe for the favourite sandwich of Queen Alexandra of the time. • Wow all of your friends with these simple to follow authentic recipes, and be sure even the Dowager Duchess would be impressed by your social graces. • From the bottom tier sandwiches to the elegant cakes of the top tier, we cover it all. Not forgetting of course the perfect scone recipe and its accompanying jams. • Follow the ways Mrs Patmore would have planned her menus to keep spending to minimum and you too can enjoy a most delightful repast for just a few shilling! So, what are you waiting for? Carson has opened the door to let you in. Let’s see what’s for tea.... Scroll up and get your copy of Tea at Downton - Afternoon Tea Recipes From The Unofficial Guide to Downton Abbey. You’ll be glad you did!

    An entertaining social history, steering the reader through the minefield of etiquette and hierarchy that kept Britain's great houses running like clockwork. A bygone era is brought vividly to live through letters, journals, interviews, lively descriptions, and stunning photography of the places and possessions left behind. The largely untold stories of innumerable, rather humble, lives spent "in service" are lying just below the surface of many great houses; the physical evidence can be seen in surviving servants’ quarters, the material of their everyday life, even their uniforms and possessions. This account provides a fascinating glimpse at who's who behind the scenes, from the cook, butler, and housekeeper to the footmen, lady's maids, governesses and tutors, nannies and nursemaids. Giving a fascinating insight into the heirarchy within the servant's quarters—from the power–wielding cook to the ever–discreet butler—this guide describes how relationships were forged and changed as the gap between upstairs and downstairs was bridged. Describing their typical working day as well as the holidays, entertainments, and pastimes enjoyed on a rare day off, not to mention the whirl of the social season, this previously "uwritten history" recalls vividly the nature of their lives below stairs.

     One man has probably done more good and saved more lives than any single public official of the Victorian era. The man being described was an engineer, city planner, bridge builder, and landscape architect; his name was Sir Joseph Bazalgette. Probably best remembered as the man who designed the London sewer network, he almost single-handedly eliminated virulent epidemics and changed the River Thames from an open sewer into one of the cleanest urban rivers in the world. He also transformed the face of London forever. Inside you will read about... ✓ Early Years ✓ The Big Stink ✓ Bazalgette’s Plan ✓ The Embankments ✓ Bridges across the Thames And much more!

    The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions.

    In the process, it shows how the story of Dick Whittington and his cat has connections with the ancient Middle East, explains why lions rather than ravens at the Tower of London were once felt to be inextricably bound up with the city’s fate, and pinpoints precisely where the story of Sweeney Todd, the demon barber of Fleet Street, was first recorded. Exploring everything from local superstitions, to ghost stories, to annual customs, this is an enchanting guide to the ancient legends and deep-rooted beliefs that can be found the length and breadth of the city.

    It's these dishes that give us comfort in times of stress, help us celebrate special occasions, and remind us of the person who used to bake for us those many years ago. In Heirloom Baking, Marilynn Brass and Sheila Brass preserve and update 150 of these beloved desserts. The recipes are taken from their vast collection of antique manuscript cookbooks, handwritten recipes passed down through the generations that they?ve amassed over twenty years. The recipes range from the late 1800s to today, and come from a variety of ethnicities and regions. The book features such down-home and delicious recipes as Brandied Raisin Teacakes, Cuban Flan, Cranberry-Orange Cream Scones, Chattanooga Chocolate Peanut Butter Bars, and many more. Accompanying the recipes are stories from the lives of the families from which they came. The Brass Sisters have taken care to update every recipe for today's modern kitchens. More than 150 photographs showcase the scrumptious food in full-color detail. Finally, the Brass sisters encourage each reader to begin collecting his or her own family recipes in the lined pages and envelope at the back of the book.

    Like wine and cheese, they owe much of their flavor to terroir, or the specific environment in which they grow--indeed, oysters are the food that tastes most like the sea. Today, there are at least two hundred unique oyster appellations in North America, each producing oysters with a distinct and consistent flavor--some merely passable, others dazzling.Beautifully written and illustrated, A Geography of Oysters is an indispensable guide to the oysters of America, describing each oyster's appearance, flavor, origin, and availability. Readers will learn how to shuck, how to pair wines and oysters, and how to navigate a raw bar with skill and panache. The book includes recipes, maps, black-and-white photos, and a color guide, as well as lists of top oyster restaurants, producers, and festivals. Painting a picture of the quirky characters who farm oysters and the gorgeous stretches of coast where these delicacies are found, A Geography of Oysters is both terrific reading and the guide that foodies of all types have been waiting for.

    Her husband served in the Ulster cabinet and was Air Minister in the National Government of 1934-5. Edith founded the Women's Legion during the First World War and was also an early campaigner for women's suffrage. She created the renowned Mount Stewart Gardens in County Down that are now owned by the National Trust.All her life, Edith remained at the heart of politics both in Westminster and Ireland. She is perhaps best known for her role as 'society's queen' - a hostess to the rich and famous. Her close circle of friends included Winston Churchill, Lady Astor, Neville Chamberlain and Harold Macmillan who congregated in her salon, known as 'The Ark'. Other members included artists and writers such as John Buchan, Sean O'Casey. Britain's first Labour prime minister, Ramsey MacDonald, became romantically obsessed by her.