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America is more than just a fast food nation. Food Americana is the inside story of how generations of Americans have formed a national cuisine with tastes from all over the world. Fried chicken was a distinctly Southern dish - now it's the Sunday night special at the Chateau Marmont Hotel in Hollywood. A Utah restaurant won Maine's annual Best Lobster Roll competition. And perhaps the ultimate all-American dish, pizza, is served up in 30 different styles, a total of three billion pies a year, an average of 23 pounds for each of us.

This book encourages you to become absorbed in the everyday magic of transforming a few simple ingredients into something utterly delicious. From the focus of baking sourdough to the quick-win of a cheesy biscuit, gut-friendly muffins to crowd-pleasing carrot cake, there is a recipe for every mood and every occasion. Steph Blackwell took her own baking journey to the final of The Great British Bake Off, and having experienced the well-being benefits of baking first-hand, she is on a mission to share her passion with others and sprinkle a little baking joy in the world.

Mit diesem unverzichtbaren Basiswerk wird aus jedem Weinbanausen ein überzeugender Weinkenner. Egal, ob es um den Party-Talk über Bouquets oder Jahrgänge geht, um die Qual der Wahl vor dem Weinregal oder um den Spießrutenlauf bei der Weinprobe - dieses ironisch-unterhaltsame Hörbuch lässt keine Fragen in Sachen Wein offen.

Cask Strength is more than a history book. In it, Mike Gerrard, an award-winning travel and drinks writer, investigates the making, buying, and selling of barrels and details how drinks like wine, tequila, rum, cognac, and others are enhanced by specific kinds of barrel production.

Cooking Fun: 50 Easy and Fun Recipes for Kids Unlock the joy of cooking with Cooking Fun, the ultimate recipe book designed especially for young chefs! Bursting with 50 delicious and simple recipes, this colorful cookbook transforms the kitchen into a playground where kids can explore their culinary creativity.

Unearth the untold stories of bourbon whiskey: Immerse yourself in the riveting history and exciting future of America's native spirit!

Adéntrese en el mundo de la agricultura familiar y descubra el arte de criar conejos para obtener una carne que le hará la boca agua. Esta completa guía le lleva de viaje a través de las prácticas consagradas de la cría de conejos, proporcionándole las habilidades, el conocimiento y la confianza para crear una fuente sostenible de sabrosa proteína justo en su patio trasero.

Join Australian cook Adam Liaw as he investigates the science and history of our five tastes - sweet, bitter, salty, sour and umami. Our taste for salt is vital to our biology but it also turned food into a commodity underpinning global economics for thousands of years. Sweetness that once guided our evolutionary forebears to energy-rich fruits is now used to sell us soft drinks. Deliciously immersive, this epic Audible Original unravels how taste has shaped our food, our society and our planet.

Mit umgebundener Serviette und Literatur- und Gastrokritiker Denis Scheck um die Welt. Ein geistreicher Genießer plaudert aus der Küche: Ob er von seiner Lieblingsknäckebrotsorte schwärmt oder erklärt, wie man die perfekte Bouillabaisse kocht – Denis Scheck lässt einem mit seinen köstlichen Geschichten das Wasser im Munde zusammenlaufen. In seinen kulinarischen Anekdoten erzählt er uns von seiner Leidenschaft für Essen und Trinken, mischt Literarisches und Persönliches, verrät Rezepte und Restauranttipps.

In Outdoor Cooking, Gill Meller explains every aspect of cooking out in the open. He will take you back to basics with a guide to building the perfect fire, and reinvigorate your summer barbecue by cooking bread on it, grilling Indian-style kebabs, smoking fish or roasting succulent joints of meat. You can also find out how to make the most of a pizza oven or Kamado-style clay barbecue (popularised by the Big Green Egg) and, if you’re feeling adventurous, there are comprehensive instructions for spit roasting larger pieces of meat or making a smouldering earth oven.

Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alternative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, including pheasant, grouse, venison, partridge, hare, rabbit, boar and duck.

How Would You Like Your Mammoth? is a chronological journey through the culinary history of humankind, with fifty short, snackable essays packed to the brim with juicy tidbits and cultural insights. With author Uta Seeburg as your guide, you'll learn not only which dishes are linked to key cultural moments, but also how each represents the social hierarchy and values of the civilization that invented it.

When Katherine Miller was first asked to train chefs to be advocates, she thought the idea was ludicrous. But she quickly learned that chefs and other leaders in the restaurant industry are some of the most powerful forces for change in our troubled food system. Chefs are leading hunger relief efforts, supporting local farmers, fighting food waste, confronting racism and sexism in the industry, and much more.

Bread features a host of recipes for all levels of bread-makers, including simple one-flour recipes like soda bread and no-yeast loaves that can be mixed, kneaded and baked in no time at all. First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough.

Un livre à dévorer pour réenchanter nos repas et changer notre regard sur la biodiversité qui nous nourrit. Chaque chapitre est un plat, dont les ingrédients nous racontent la face cachée de leur existence.

In “12 Days of Crazy: Holiday Stories and Kitchen Adventures,” author Tammy Haurilick weaves a mesmerizing patchwork of seasonal magic steeped in art, history, and the aromatic delights of global cuisine. Born into a military family in West Germany, Tammy's life has been an odyssey. Her experiences ignited a passion for exploring the world's diverse cultures.

料理レシピ本大賞 in Japan 2018第5回【料理部門】エッセイ賞 受賞！作りおき不要！　準備10分！

Quizás comer y beber sean unos de los grandes placeres de la vida. Todos comemos y bebemos, pero si podemos convertir esta acción en algo aún mejor, ¿por qué no conocer cómo hacerlo? El Arte del Maridaje no es un libro más sobre la asociación entre vino y comida. Javier Campo pretende hacer llegar al lector cuáles son los parámetros que utiliza un sumiller, —mejor dicho, los que ha utilizado él— en el restaurante para asociar, unir o armonizar una bebida con una comida en lo que se conoce como maridaje, más allá de las reglas estandarizadas y de los tópicos extendidos.

My name is Courtenay Hachey of Chowders and Shake-Ups for the Week, and I am a shameless lover of anything food. I not only find excitement when experiencing various cuisines, but I also have a passion for creating and writing recipes, and what I call “Cooking Concepts.” As for my life journey and how I fell in love with food, it goes back to my younger years. My parents raised me and my brothers through their Pierogi business in Pennsylvania. I guess that has always steered me towards food. This is why, straight out of college, my career began at a restaurant marketing firm.

Secret Palace Recipes from the British Royal Family is an enchanting cookbook that offers you a taste of palace life and a glimpse into royal culinary traditions spanning generations. You’ll discover timeless recipes inspired by favorite dishes of the late Queen Elizabeth to King Charles, Prince William, and other royals. Whether you’re hosting an elegant dinner or a cozy movie night in, these recipes are sure to impress your guests...even if they’re not wearing their tiaras!