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Medieval Arab Cookery (Hardbound)

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Medieval Arab Cookery
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has contributed to Medieval Arab Cookery as an editor.
Arthur John Arberry, as Head of the Department of Classics at Cairo University, acquired a firsthand knowledge of literary and social conditions in the Islamic Middle East. Between 1947 and 1969 he served as Sir Thomas Adams Professor of Arabic at Cambridge University. He published some twenty books in Islamic studies during his lifetime, many dealing with mysticism and poetry. Professor Arberry died in England in 1969.

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Book Details
   Title: Medieval Arab Cookery
   Publisher: Prospect Books (UK)
   Author: Charles Perry, , Claudia Roden
   Edition: Hardbound
   Language: English
   ISBN: 0907325912
   EAN: 9780907325918
   No. of Pages: 256
   Publish Date: 2001-04-30
   Binding: Hardbound

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At Home-Charleston: Traditions and Entertaining in a Charleston Home (Hardcover)

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At Home-Charleston: Traditions and Entertaining in a Charleston Home
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At Home–Charleston” offers readers a charming insiders look at one womans celebration of the customs and social traditions that have made Charleston, South Carolina the home of elegant entertaining for generations. Illustrated with color photographs set inside the 18th century house and its garden, the book is a culinary memoir of the late Juliette Staats.
“at Home- Charleston” offers readers a charming insider’s look at one woman’s celebration of the customs and social traditions that have made charleston, South Carolina the home of elegent entertaining for generations. Illustrated with color photographs set inside the 18th century house and its garden, the book is a culinary memoir of the late Juliette Staats., one of Charleston’s most charming hostesses and is penned by her granddaughter.

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Catherine H Forrester has contributed to At Home-Charleston: Traditions and Entertaining in a Charleston Home as an author.
Although born north of the Mason-Dixon Line, Cathy Forrester has lived most of her adult life in Charleston, S.C. She is the grandaughter of Henry Phillip and Juliette Wiles Staats.

Barbara G S Hagerty has contributed to At Home-Charleston: Traditions and Entertaining in a Charleston Home as an editor.
Hagerty is a writer, photographer, and visual essayist. A native of Charleston, South Carolina, she received her bachelor’s and master’s degrees from The Johns Hopkins University.

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   Title: At Home-Charleston: Traditions and Entertaining in a Charleston Home
   Publisher: Wimmer Cookbooks
   Author: Catherine H Forrester, Barbara G S Hagerty, Jack Alterman
   Edition: Hardcover
   Language: English
   ISBN: 0977601005
   EAN: 9780977601004
   No. of Pages: 190
   Publish Date: 2006-03-31
   Binding: Hardcover

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Fish- Eating in Greece from the Fifth Century B. C. to the Seventh Century A. D. Bar Is1754 (Paperback)

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Fish- Eating in Greece from the Fifth Century B. C. to the Seventh Century A. D. Bar Is1754
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This book is about fish and fish-eating in Greece from the Classical period to the Late Roman period (5th c. B.C.-7th c. A.D.). In Classics fish-eating appears to be one of the most prominent and ideologically charged activities related to food. This work is an investigation of the way in which fish and its consumption was incorporated in the economic, social and ideological life of Greeks. It is also an exercise in the integration of different classes of data in dealing with questions about ancient societies. Although the focus of this work is archaeological, it takes advantage of historical, philological, anthropological and ichthyological data and methodologies.

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   Title: Fish- Eating in Greece from the Fifth Century B. C. to the Seventh Century A. D. Bar Is1754
   Publisher: British Archaeological Reports
   Author: Dimitra Mylona
   Edition: Paperback
   ISBN: 1407301934
   EAN: 9781407301938
   Publish Date: 2008-12-31
   Binding: Paperback

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Tequila: A Traditional Art of Mexico (Hardcover )

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Tequila: A Traditional Art of Mexico
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Tequila is a national drink of great variety and complexity, inextricably entwined with the history and culture of Mexico. “Tequila” is the first book in English that is a wonderful A-Z guide to everything about tequila. Includes recipes for both cocktails and cooking with tequila. Full color.

About the Author :

Alberto Ruy Sanchez has contributed to Tequila: A Traditional Art of Mexico as an editor.
Alberto Ruy-SAnchez is a Mexican Writer and Editor, born in 1951 and author of seventeen books of fiction, non-fiction and poetry. His novel Mogador, published by City Lights in San Francisco in 1993, was awarded the Xavier Villaurrutia Prize, the most prestigious literary recognition in Mexico.

Margarita De Orellana has contributed to Tequila: A Traditional Art of Mexico as an editor.
Margarita de Orellana is the editor of Artes de Mexico and author of, among other works, Cine Mexicano, Enrique Climent: el arraigo de la imaginacion, The Social Documentary in Latin America and Filming Pancho.

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Book Details
   Title: Tequila: A Traditional Art of Mexico
   Publisher: Smithsonian Books
   Author: Alberto Ruy Sanchez, Margarita De Orellana, Eliot Weinberger
   Edition: Hardcover
   Language: English
   ISBN: 1588342131
   EAN: 9781588342133
   No. of Pages: 238
   Publish Date: 2004-10-31
   Binding: Hardcover

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The Calcutta Kitchen (Paperback )

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The Calcutta Kitchen
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The Calcutta Kitchen” brings readers recipes from one of the best-known Bengali chefs, Udit Sarkhel, and snapshots of the fish ponds, markets, artisan food producers, restaurants, clubs, cooks, and street foods that play a part in the citys rich culinary culture.
Calcutta is home to some of the finest food in India. Its Bengali cuisine is considered the most sophisticated food in India. With its inexhaustible roll-call of fish and vegetables, its pungency derived from the widespread use of mustard (both seeds and oil) and its tempering with a blend of five spices known as panch phoron, it is an evolved yet accessible cuisine. Bengalis have a passion for good food-its authenticity, its freshness, its part in social occasions, and the pleasure of serving it all at the table. The Calcutta Kitchen captures the essence of those pleasures through the evocative narrative of Simon Parkes, the recipes of renowned chef Udit Sarkhel, and the pictures of award-winning photographer Jason Lowe. The Calcutta Kitchen brings you recipes from one of the best-known Bengali chefs, Udit Sarkhel, and snapshots of the fish ponds, markets, artisan food producers, restaurants, clubs, cooks, gourmet and street foods that play a part in the city’s rich culinary culture.

About the Author :

Simon Parkes has contributed to The Calcutta Kitchen as an author.
Simon Parkes won the Glenfiddich Award for Radio in 2004 for his program Bombay Lunchboxes. Simon also writes for the Calcutta Telegraph and the BBC Good Food magazine.

Udit Sarkhel has contributed to The Calcutta Kitchen as an author.
Udit Sarkhel has four London restaurants and is classed as one of Britain’s top five chefs.

Jason Lowe has contributed to The Calcutta Kitchen as a photographer.
Lowe is a photographer of people, landscapes, wine and food, and explores all corners of the world.

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Book Details
   Title: The Calcutta Kitchen
   Publisher: Interlink Publishing Group
   Author: Simon Parkes, Udit Sarkhel, Jason Lowe
   Edition: Paperback
   Language: English
   ISBN: 1566566797
   EAN: 9781566566797
   No. of Pages: 192
   Publish Date: 2008-03-31
   Binding: Paperback

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Shobhaa De Ss Secret (Paperback)

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Shobhaa De Ss Secret
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What is Sandhya hiding? If she decides to tell all, will it be a life-changing moment, redefining her relationship with her family forever? A pesky kid sister who carries tales, a bossy older brother who is forever haranguing her to get off the phone, and loving but strict parents who lay down way too many rules – it-s never a dull moment for 14-year-old Sandhya- She has a massive crush on Akshay, the handsome cricket captain of the school next door. She is in the midst of some breathless planning with best friend Asavari for the school social. And to top it all, Sandhya has to decide whether to reveal something she has been hiding from everyone-a secret that will change her life forever- S-s Secret draws the reader into a teenager-s whirlwind world of emotions. The all-too-familiar heartbreaks and joys of growing up – the endless squabbles with siblings, the urge to rebel against rules, the sweetness of friendship, the yearning for peer approval, and above all, the encompassing warmth of family love- This is Shobhaa D

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Book Details
   Title: Shobhaa De Ss Secret
   Publisher: Popular Prakashan
   Edition: Paperback
   Language: English
   ISBN: 8179914380
   EAN: 9788179914380

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ITALIAN KHANA (paperback)

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ITALIAN KHANA
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   5 stars out of 5 – based on 211 review(s)
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About the Book :

Want to cook Italian food but terrified by the complicated recipes?

Exasperated because you can’t find the right ingredients? Wish you could eat chilli with your pasta? Ritu Dalmia, chef and owner of Diva, Delhi’s most beloved Italian restaurant, teaches you how to cook authentic, delicious Italian food in your Indian kitchen that will have you throwing out your dal-chawal and begging for some pomodoro.

Ritu tells you how and what to cook, for everything from a large show-off dinner to a romantic supper a deux; for sharing your table with friends or cosying up on the sofa. She shares her most popular recipes from Diva and her all-time favourites, writes about how the different regions in Italy differ in their cooking styles, and tells you which wine to pair with what food. Accompanied by useful tips on techniques and sourcing ingredients, and anecdotes about her experiences cooking for her vegetarian Marwari family, the wonderful disaster of her first restaurant Mezzaluna, and setting up Diva, Italian Khana will be both your guru and your best friend in the kitchen.

About the Author :

Ritu Dalmia is the owner of the popular Italian restaurant Diva. It has won the The Hindustan Times HT City Awards for the last four years and Times of India´s Times Food Award for the last two years. She also runs the Italian Cultural Centre´s very popular cafe in Delhi.

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Review By: abhilasha on 20 Jul 2009

Italian Khana-Italian food made perfect

Italian cuisine has evolved over centuries of social and political changes. Its roots can be traced back to the 4th century BC. The discovery of the new world, helped shape much of what is known as Italian cuisine with the inclusion of vegetables like potato, tomatoes and spices like pepper.
Italian food has always been one of my favorite cuisines. Be it the pastas, pizzas or lasagna, I have always loved the way mild spices blend into the rich food. The presence of potatoes and white sauce adds zing to the delicacy.
Although I have loved dining at Italian restaurants, I have hardly tried out recipes at home. My initial attempts at Itlain cooking were quite a disaster after which I deemed it appropriate to eat at restaurants. The dish was either overcooked or lacked the typical flavor.
All this changed, the day I decided to heed to a friend’s suggestion. I bought this book titled ‘Italian khana’, which is apt for all Italian food aficionados. Ritu Dalmia, chef and owner of Diva, the best loved Italian restaurant in Delhi, tells the magic recipes for scrumptious Italian food.
The book is indeed an eye opener. I have come across many people who misconstrue Italian cuisine to be laden with cheese and minimal spices. There is much more to the mouth watering cuisine than that. Be it a quick late night snack like the spaghetti or the elaborate lasgna, Italian Khana tells you just the right ingredients and cooking time required for the perfect dish.
The book provides insight into the region specific delicacies of Italy and useful tips for sourcing the ingredients. Her journey from failure to setting up Diva which is hugely successful today, is well presented in ‘Italian Khana’. I have really enjoyed the tips provided, as much as I have the recipes. This is indeed a resourceful book for all Italian Khana lovers.

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Book Details
   Title: ITALIAN KHANA
   Publisher: Ebury / Random House India
   Edition: Paperback2008
   Language: English
   ISBN: 8184000219
   EAN: 9788184000214
   No. of Pages: 248

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Food and Culture: A Reader (Paperback)

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Food and Culture: A Reader
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Food touches everything important to people: it marks social difference and strengthens social bonds. Common to all people, it can signify very different things from table to table.

Food and Culture takes a global look at the social, symbolic, and political-economic role of food. The stellar contributors to this reader examine some of the meanings of food and eating across cultures, with particular attention to how men and women define themselves differently through their foodways. Crossing many subjects, this innovative, first-of-its-kind in the field includes the perspectives of anthropology, history, psychology, philosophy, politics, and sociology. This is the classic text in the field, updated for the first time in a decade, and hailed as the “bible” in the field. A must use for any course on the anthropology or sociology of food. This book comes with a companion website, which you can visit at www.routledge.com/textbooks/9780415977777

About the Author :

Penny Van Esterik has contributed to Food and Culture: A Reader as an author.
PENNY VAN ESTERIK is Professor of Anthropology at York University and has specialized in Southeast Asia. She is a noted expert on food and nutrition in the region and has authored and edited a number of works, including Food and Culture: A Reader (1997).

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Book Details
   Title: Food and Culture: A Reader
   Publisher: Routledge
   Author: Carole Counihan, Penny Van Esterik
   Edition: Paperback
   Edition Number: 2
   Language: English
   ISBN: 0415977770
   EAN: 9780415977777
   No. of Pages: 608
   Publish Date: 2007-12-1
   Binding: Paperback

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The Taste Culture Reader: Experiencing Food and Drink (Paperback)

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The Taste Culture Reader: Experiencing Food and Drink
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From Eve’s apple to Proust’s madeleine to today’s culinary tourism, food looms large in culture. Debates about health and nutrition are common in news reports. Yet despite its fundamental relationship to food, taste is mysteriously absent from most of these discussions. The flavors of foods permeate social relations, religious and other occasions. Charged with memory, emotion, desire and aversion, taste is arguably the most evocative of the senses. “The Taste Culture Reader” explores the sensuous dimensions of eating and drinking, from the physiology of the tongue to the embodiment of social identities and enactment of ceremonial meanings. This book will interest anyone seeking to understand more fully the importance of food and flavor in human experience.

About the Author :

Carolyn Korsmeyer has contributed to The Taste Culture Reader: Experiencing Food and Drink as an editor.
Carolyn Korsmeyer is Professor of Philosophy at the State University of New York at Buffalo. She is the editor (with Peggy Zeglin Brand) of “Feminism and Tradition in Aesthetics” (1995) and (with Hilde Hein) “Aesthetics in Feminist Perspective” (1993) and the author (with Dubois, Kelly, Kennedy, and Robinson) of “Feminist Scholarship: Kindling in the Groves of Academe” (1985).

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Book Details
   Title: The Taste Culture Reader: Experiencing Food and Drink
   Publisher: Berg Publishers
   Author: Carolyn Korsmeyer
   Edition: Paperback
   Language: English
   ISBN: 1845200616
   EAN: 9781845200619
   No. of Pages: 421
   Publish Date: 2005-10-31
   Binding: Paperback

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Serve It Forth (Paperback )

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Serve It Forth
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This collection of entertaining anecdotes includes the abuses of the potato and how it can be dignified, social status relative to one’s appreciation of vegetables, and the growth of the art of eating in ancient Greece and Rome.
In” Serve It Forth,” her first book, M. F. K. Fisher takes readers on an animated journey through culinary history, beginning with the honey-loving Greeks and the immoderate Romans. Fisher recalls a hunt for snails and truffles with one of the last adepts in that art and recounts how Catherine de Medici, lonely for home cooking, touched off a culinary revolution by bringing Italian chefs to France. Each essay makes clear the absolute firmness of Fisher’s taste–contrarian and unique–and her skill at stirring memory and imagination into a potent brew.

About the Author :

M F K Fisher has contributed to Serve It Forth as an author.
In a career that extended from the late 1930s to her death in 1992, M. F. K. Fisher wrote twenty-six books, including A Cordiall Water, Last House, and How to Cook a Wolf. Widely known as the woman who elevated food writing to a literary art, she was elected to the American Academy and Institute of Arts and Letters and received lifetime achievement awards from the James Beard Foundation and The American Institute of Wine and Food.

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Book Details
   Title: Serve It Forth
   Publisher: North Point Press
   Author: M F K Fisher
   Edition: Paperback
   Language: English
   ISBN: 0865473692
   EAN: 9780865473690
   No. of Pages: 146
   Publish Date: 2002-09-30
   Binding: Paperback

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