Author and cooking geek Jeff Potter helps you apply curiosity, inspiration, and invention to the food you prepare. Why do we bake some things at 350°F / 175°C and others at 375°F / 190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if you “overclock” an oven to 1,000°F / 540°C? This expanded new edition provides in-depth answers, and lets you experiment with several labs and more than 100 recipes— from the sweet (a patent-violating chocolate chip cookie) to the savory (pulled pork under pressure).When you step into the kitchen, you’re unwittingly turned into a physicist and a chemist. This excellent and intriguing resource is for inquisitive people who want to increase their knowledge and ability to cook.• Discover what type of cook you are and learn how to think about flavor• Understand how protein denaturation, Maillard reactions, caramelization, and otherreactions impact the foods we cook• Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, and writers—including science enthusiast Adam Savage, chef Jaques Pépin, and chemist Hervé This

    Laura Calder reminds us that we don’t have to commit to mastering the entire canon of French cuisine to make a delectable chocolate mousse or a sole amandine. And just because we’re in the mood for coq au vin doesn’t mean we have to start dinner with a foie gras terrine and end with Grand Marnier souffl�. We can integrate a French dish into the menus already in our repertoire -- serve coq au vin as a main course, with gingerbread or ice-cream sundaes for dessert. Why not?French Taste is all about simplicity. If we get too caught up in the “how to” of French cooking, we miss the point. Yes, French cuisine has given the world impressive recipes and techniques, but the most valuable things the French have to offer when it comes to food are a sense of how to eat with joyful abandon, how to make food look as beautiful as it tastes and how to take time to enjoy good food in good company.

    The very British love of spicy foods is properly indulged with recipes from all over the world, including Indian deep-fried soft-shell crab with a delicious home-made lime pickle. There is also the true comfort food — such as Chicken and wild mushroom frying pan pie — and old favourites such as chicken Kiev.

    Full of sound advice that will appeal to her legions of fans.Spring is a great time to make some simple changes to your lifestyle – start with some easy swaps at mealtimes by trying out some of the recipes in this e-book. The lighter evenings are an excellent time to step up your exercise routine and get outside for some fresh air and activity.Easter is a time of celebration that often involves family and food and lots of chocolate Easter eggs.It isn’t a time of year typically associated with clean eating and restraint. But it doesn’t have to be like that! In this book, I give you some simple ideas to change your diet for the better and there are even some treats so you don’t feel you are missing out on all the Easter fun..This e book gives you:8 simple, healthy recipes for breakfast, lunch, dinner and snacks.it shows you that eating clean means that you can still enjoy family favourites – such as pancakes and roast dinners with a twist.A bespoke HIIT workout, that requires no equipment at all, and can be done at home, to help you feel healthier, fitter and more energized.So what’s stopping you..refuel yourself with delicious nutritious food and embrace the clean eating way of life – you’ll never have felt so good.

    He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below. The land blessed by Heaven's table scraps was Georgia.Nestled in the Caucasus mountain range between the Black and Caspian seas, the Republic of Georgia is as beautiful as it is bountiful. The unique geography of the land, which includes both alpine and subtropical zones, has created an enviable culinary tradition. In The Georgian Feast, Darra Goldstein explores the rich and robust culture of Georgia and offers a variety of tempting recipes.The book opens with a fifty-page description of the culture and food of Georgia. Next are over one hundred recipes, often accompanied by notes on the history of the dish. Holiday menus, a glossary of Georgian culinary terms, and an annotated bibliography round out the volume.

    S. Eliot, he was of supreme importance, both as poet and philosopher. Coleridge championed his introduction to an English readership. Tennyson based his poem "Ulysses" on lines from the Inferno. Byron chastised an "Ungrateful Florence" for exiling Dante. The Divine Comedy resonates across five hundred years of our literary canon.In Dante in Love, A. N. Wilson presents a glittering study of an artist and his world, arguing that without an understanding of medieval Florence, it is impossible to grasp the meaning of Dante's great poem. He explains how the Italian states were at that time locked into violent feuds, mirrored in the ferocious competition between the Holy Roman Empire and the Papacy. He shows how Dante's preoccupations with classical mythology, numerology, and the great Christian philosophers inform every line of the Comedy.Dante in Love also explores the enigma of the man who never wrote about the mother of his children, yet immortalized the mysterious Beatrice whom he barely knew. With a biographer's eye for detail and a novelist's comprehension of the creative process, A. N. Wilson paints a masterful portrait of Dante Alighieri and unlocks one of the seminal works of literature for a new generation of readers.

    In Mouth Wide Open, his fifth collection, he has prepared a feast for the senses and intellect, charting a cook's journey from ingredient to dish in illuminating essays that delve into the intimate pleasures of pistachios, the Scottish burr of real marmalade, how the Greeks made a Greek salad, the (hidden) allure of salt anchovies, and exploring the uncharted territory of improvised breakfasts and resolutely idiosyncratic midnight snacks. Most of all, his inimitable warmth, humor, and generosity of spirit inspire us to begin our own journey of discovery in the kitchen and in the age-old comfort and delight of preparing food.

    Many of the innovations that we think of as hallmarks of Western science had their roots in the Arab world of the middle ages, a period when much of Western Christendom lay in intellectual darkness. Jim al- Khalili, a leading British-Iraqi physicist, resurrects this lost chapter of history, and given current East-West tensions, his book could not be timelier. With transporting detail, al-Khalili places readers in the hothouses of the Arabic Enlightenment, shows how they led to Europe's cultural awakening, and poses the question: Why did the Islamic world enter its own dark age after such a dazzling flowering?

    all from 1887.

    The debut title in the Anthony Bourdain Books line, The Prophets of Smoked Meat by “Barbecue Snob” Daniel Vaughn, author of the enormously popular blog Full Custom Gospel BBQ, is a rollicking journey through the heart of Texas Barbecue.From brisket to ribs, beef to pork, mesquite to oak, this fully illustrated, comprehensive guide to Texas barbecue includes pit masters’ recipes, tales of the road—from country meat markets to roadside stands, sumptuous photography, and a panoramic look at the Lone Star State, where smoked meat is sacred.

    Presented as a meal, each chapter represents a different course or garnish. Borrowing from Byron's classic poem "Don Juan" for her title ("Since Eve ate apples, much depends on dinner"), writer Margaret Visser looks to the most ordinary American dinner for her subject - corn on the cob with butter and salt, roast chicken with rice, salad dressed in lemon juice and olive oil, and ice cream - submerging herself in the story behind each food. In this indulgent and perceptive guide we hear the history of Corn Flakes, why canned California olives are so unsatisfactory (they're picked green, chemically blackened, then sterilized), and the fact that in Africa, citrus fruit is eaten rind and all. For food lovers of all kinds, this unexpectedly funny and serious book is a treasure of information, shedding light on one of our most favorite pastimes.

    In handsomely crafted prose, and with the grace and authority of his extraordinary gift for narrative history, William Manchester leads us from a civilization tottering on the brink of collapse to the grandeur of its rebirth - the dense explosion of energy that spawned some of history's greatest poets, philosophers, painters, adventurers, and reformers, as well as some of its most spectacular villains - the Renaissance.

    For those who have known and loved these works in the past, this is an invitation to reunite with old friends in a fresh new format. From Shakespeare s finesse to Oscar Wilde s wit, this unique collection brings together works as diverse and influential as The Pilgrim s Progress and Othello. As an anthology that invites readers to immerse themselves in the masterpieces of the literary giants, it is must-have addition to any library.

    Due to the incompetence of Edward II's government, the north is virtually overrun by the Scots, while an invasion fleet is massing across the channel, led by Edward's estranged queen, Isabella, the 'She-Wolf of France'. The first book in the Folville's Law series follows the adventures of Sir John Swale, knight of Cumberland, as he investigates a murder that threatens to bring disaster to Edward's failing kingdom. Along the way he clashes with Eustace Folville and James Coterel, two of the most notorious and brutal outlaws in England. As the death toll mounts, it remains to be seen who will survive and who will perish in the savage game of war and politics. 'Folville's Law (I): Invasion' is a new edition of the first part of the John Swale Chronicles.

    While he wasn't keen on spending excessive time with his mom, he dreamed of becoming a chef. Ultimately, it was an opportunity he couldn't pass up.On their journey, Jan and Sam live and cook with locals, seeing first-hand how globalization is changing food, families, and cultures. In southeast France, they move in with a family sheltering undocumented migrants. From Bernadette, the housekeeper, they learn classic French family fare such as blanquette de veau. In a hamlet in the heart of Italy's Slow Food country, the villagers teach them without fuss or fanfare how to make authentic spaghetti alle vongole and a proper risotto with leeks. In Shanghai, they home-cook firecracker chicken and scallion pancakes with the nouveaux riches and their migrant maids, who comprise one of the biggest demographic shift in world history. Along the way, mother and son explore their sometimes-fraught relationship, uniting -- and occasionally clashing -- over their mutual love of cooking.A memoir about family, an exploration of the globalization of food cultures, and a meditation on the complicated relationships between mothers and sons, Apron Strings is complex, unpredictable, and unexpectedly hilarious.