Risultati Editore "Tantor Media" in Cucina

Years ago, when O. Henry Prize-winning writer Crystal Wilkinson was baking a jam cake, she felt her late grandmother's presence. She soon realized that she was not the only cook in her kitchen; there were her ancestors, too, stirring, measuring, and braising alongside her. These are her kitchen...

A celebrated food writer's expansive, audacious excavation of the development of modern queer identity and food culture.

"[Strauss] traces the history and culture of the Pennsylvania Dutch staple and checks-in on chefs who are creating exciting new ways to eat it." —Philly Grub The name may remind you of a certain word-based board game, but scrapple has been an essential food in Mid-Atlantic kitchens for...

Learn how to be a professional brewmaster. Everything you need to recreate iconic beer recipes is available in this impactful beer-making book, including facts to enhance your new skills. Dive into the brewing culture that has shaped the drink that we know and love today through informative beer history facts to take inspiration from. From the first hop garden to modern advances, you'll not only find a new appreciation for international beer, but also enjoy a glass of delicious history.

What is Italy without pasta? Come to think of it, where would the rest of us be without this staple of global cuisine? An acclaimed Italian food writer tells the colorful and often-surprising history of everyone's favorite dish. In this hugely charming and entertaining chronicle of everyone's...

Why are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today.

This volume serves up a bountiful combination of local history, classic recipes, and colorful Midwestern food lore. Iowa's delectable cuisine is quintessentially midwestern, grounded in its rich farming heritage and spiced with diverse ethnic influences. Classics like fresh sweet corn and...

Tanya Bush is adrift in the uncertainty of her early twenties—unemployed, uninspired, and stuck in a long-term relationship that's lost its spark. One day, just to do something, she decides to bake a cake. It's gooey in the center, woefully underbaked, an absolute disaster—but it also reminds her of the pleasures of baking: sugar crystals under her fingernails, flour in her hair, and the hard-earned satisfaction of following the steps of a recipe to the end.

The oyster is one of Earth's oldest animals, and fossil records show humans have enjoyed them for hundreds of thousands of years. But like so many other creatures, wild oysters were driven to near extinction by overconsumption and pollution. The Clean Water Act marked a turning point for water...

For millennia, people have utilized plants as foods, medicines, hallucinogens, clothing, shelter, perfumes, dyes, and even poisons. In the Caribbean, medicinal and practical use of plants began with its first inhabitants, the Amerindians. New plants and knowledge were introduced through both...

Ketchup seems iconically American, but the word comes from a Southeast Asian anchovy sauce, and today it is made largely from Chinese tomato paste. Japan's beloved ramen arose from the meeting of Chinese noodles and American wheat flour before attaining worldwide popularity in both gourmet and...

In Red Sauce, Ian MacAllen traces the evolution of traditional Italian-American cuisine, often referred to as "red sauce Italian," from its origins in Italy to its transformation in America into a new, distinct cuisine. It is a fascinating social and culinary history exploring the integration of red sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity. 

These days, hot chicken is a "must-try" Southern food. Restaurants in New York, Detroit, Cambridge, and even Australia advertise that they fry their chicken "Nashville-style." Thousands of people attend the Music City Hot Chicken Festival each year. The James Beard Foundation has given Prince's...

Cookbooks are not political in conventional ways. Yet, as repositories of human taste, cookbooks transmit specific blends of flavor, texture, and nutrition across space and time. Cookbooks both form and reflect who we are. Cookbook Politics argues that cookbooks highlight aspects of our lives we rarely recognize as political - taste, production, domesticity, collectivity, and imagination - and considers the ways in which cookbooks have or do politics, from the most overt to the most subtle.

Barbecue: It's America in a mouthful. The story of barbecue touches almost every aspect of our history. It involves indigenous culture, the colonial era, slavery, the Civil War, the settling of the West, the coming of immigrants, the Great Migration, the rise of the automobile, the expansion of suburbia, the rejiggering of gender roles. It encompasses every region and demographic group. It is entwined with our politics and tangled up with our race relations. Jim Auchmutey follows the delicious and contentious history of barbecue in America....

Do you know what the first burger chain was? That Taco Bell was originally known as Bell Burger - and was founded in the same city as McDonald's? Have you heard of the 1980s burger wars? All About the Burger covers all of these topics and more! Discover the food history you've been missing in this entertaining audiobook.   

For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, amazingribs.com, Meathead Goldwyn applies the latest research to backyard cooking more than 100 thoroughly tested recipes.

Taking listeners on a gastronomic journey from Paris and London to New York, Chicago and San Francisco, Lustful Appetites reveals how this preoccupation changed the ways we eat and the ways we are intimate—while also creating stigmas that persist well into our own twenty-first century.

For years, there has been no doubt that widespread consumption of meat is both environmentally destructive and morally dubious. A growing chorus of scientists, health experts, and activists champion the benefits of a plant-based diet. Nevertheless, change has been slow to arrive, and the chasm between our appetites and our collective well-being seems impossibly vast. We know we must transition to a more plant-based world. But what would such a world look like, and how do we realistically get there? One group of people has been grappling with this question for decades: vegans.

Their authentic podcast conversations spill over the pages of this book and explore how the kitchen can be a place where the things we care about most in the world are reflected in the foods we prepare and the way we prepare them. In a world where disconnection from the earth, our food, our faith, and each other is becoming the norm, Weston and Woofenden bring together voices of hope who are working for a world of organic reconnections. They invite us to dig deeply into the complexity of ecology and food systems, as well as how faith communities are connected to them.