Changing the way we think about food forever, an eye-opening exposé shows how the Department of Defense Combat Feeding Directorate plans, funds and spreads the food science that enables it to produce cheap, imperishable rations, examining the U.S. military's influence on the American food industry.
Collects over 100 flavorful recipes for each meal of the day using yogurt as an ingredient, including tomato, avocado, and cucumber salad, challah French toast, creamy beef curry, and goat cheese cheesecake. Photography by Ellen Silverman.
The book presents research for expectant mothers with a clear guide on what to eat during their pregnancies in order to have a positive impact on their child's brain development and behavior as well as their own health.
Bursting with flavor, this Peruvian cookbook features 500 traditional recipes from an acclaimed Peruvian chef. Gastón Acurio introduces home cooks to the full range of Peru's vibrant cuisine, from popular classics like quinoa and ceviche to lesser-known dishes.
A collection of profiles of 25 chefs, farmers, and artisans in Nebraska, Iowa, and South Dakota, featuring more than 50 seasonal recipes.
The founder of Restaurant Nora, the first certified organic restaurant in the United States, explains how she became a natural foods pioneer who made it her mission to bring organic foods to the American table.
Recounting his move to Vietnam, a journalist takes travelers along for the ride as he searches for authentic Vietnamese food, which leads him all over the country and introduces him to a remarkable populace, including his wife.
Shares recipes for preparing homemade versions of such classic snack foods as Lorna Doone shortbread cookies, Fig Newtons, Cheetos, Cracker Jacks, and orange creamsicles.
A punk band drummer turned executive pastry chef features ninety-seven unorthodox recipes using fruit, vegetables, grains, chocolate, seeds, and nuts to create unique desserts.
Provides a collection of recipes with variations on traditional comfort food dishes, including such options as double whammy toad in the hole, duck lasagna, masala eggs, smoked haddock, and sticky toffee pudding.
The author of Around My French Table presents a collection of 180 desserts from French home cooks and pastry chefs.
Shares true stories from Hollywood's history of celebrities under the influence, including Ava Gardner's habit of water skiing to the set of "Night of the Iguana" with a cocktail in hand, as well as quotations and cocktail recipes.
One hundred sweet and savory French-inspired recipes culled from the ethnic neighborhoods of Paris are complemented by lighthearted stories about the quirks, trials, and joys of cooking in modern France.
Provides recipes that utilize different mushrooms to create dishes that compliment the flavor of each mushroom, including hedgehog and cashew chili, squid ink pasta with lobster mushrooms and squid, aromatic matsutake broth, and oysters Rockefeller.
In a "cookbook confessional," the editor-in-chief of Food & Wine magazine reveals that she has actually struggled with cooking most of her life and uses advice from more than 60 top chefs and 100 recipes to teach herself — and the reader — key skills for mastering the kitchen.
Details fifty essential ingredients that every cook should have in the pantry, including barley, chocolate, maple syrup, pasta, pecans, vegetable stock, and yeast, and provides recipes incorporating each.
An introduction to the popular Vietnamese sandwich shares dozens of recipes for classic through innovative modern varieties, including peppery grilled chicken, lemongrass pork, and coconut curry tofu.
Presents a collection of seventy-five recipes which incorporate spices from around the world, with information about each spice and options for soups, stews, meat and seafood dishes, bread, desserts, and condiments.
Presents over 150 recipes from around the world to help cooks of any level prepare a variety of international and ethnic meals, including Mexican chile rellenos, homemade Italian pasta, Thai sticky rice, and Egyptian koshari.
The James Beard Award-winning author of A Geography of Oysters presents a recipe-complemented celebration of America's apple renaissance that explores 123 of the fruit's considerable varieties, including the Black Oxford, the Knobbed Russet and the D'Arcy Spice.
Features 700 recipes from across the entire country, showcasing the diversity and flavors of Mexican cuisine.The book includes dishes such as Acapulco‐style ceviche, Barbacoa de Pollo from Hidalgo, Salsa Ranchera and Pastel Tres Leches, each with notes on recipe origins, ingredients and techniques.
Outlines scientific approaches to making aesthetically appealing, better-tasting drinks through an awareness of ingredient properties, sharing illustrated recipes and instructions for using specific equipment and techniques. Includes further reading, glossary, sources and recipe list. 35,000 first printing.