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In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette - which later beat out professional bakeries to win the "Best Baguette of DC" - but his knowledge of bread, from seed to table.

The egg is a paradox―both alive and not alive―and a symbol as old as culture itself. In this wide-ranging and delightful journey through its natural and cultural history, Lizzie Stark explores the egg’s deep meanings, innumerable uses, and metabolic importance through a dozen dazzling specimens. Egg is playful, informative, and guarantees that you’ll never take this delicate ovoid for granted again.

Boosting your health is easier than you think—everything that's good for you can be made more delicious with a smoothie. But there’s one powerful weapon that can help you in your quest to become healthier: a blender. A blender is your answer to taking the hassle out of plant-based living. With a comprehensive guide to smoothies for every health goal, you can drastically increase your intake of the world’s most healthy ingredients.

Stop depending on expensive and unreliable food sources and supply yourself and your family with your own bountiful harvest.

Who’s really behind America’s appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes.

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.

Starting this business doesn't just have to be some fun hobby. You can make a good amount of money from this business year-round if you go about things in the correct manner. By listening to this book you won’t have to worry about eating your leftovers or giving the extras away to friends and family.

What do Americans think of when they think of the hamburger? A robust, succulent spheroid of fresh ground beef, the birthright of red-blooded citizens? Or a Styrofoam-shrouded Big Mac, mass-produced to industrial specifications and served by wage slaves to an obese, brainwashed population? Is it cooking or commodity? An icon of freedom or the quintessence of conformity?

Modern beer has little in common with the drink that carried that name through the Middle Ages and Renaissance. Looking at a time when beer was often a nutritional necessity, was sometimes used as medicine, could be flavored with everything from the bark of fir trees to thyme and fresh eggs, and was consumed by men, women, and children alike, Beer in the Middle Ages and Renaissance presents an extraordinarily detailed history of the business, art, and governance of brewing.

Food writer and Culinary Institute of America director Sophie Egan takes listeners on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character - work, freedom, and progress - and our eating habits, the good and the bad. Egan explores why these values make for such an unstable and often unhealthy food culture and, paradoxically, why they also make America's cuisine so great.

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.

Les pirates des Caraïbes avaient imaginé le Draque, l'ancêtre du Mojito, dès le 16e siècle. Et les marins anglais, aidés des Amérindiens, avaient inventé le Punch avant que la Marine anglaise songe elle-même au Gin Fizz et au Gin Tonic pour guérir ses troupes. Aux États-Unis, les bars clandestins, les speakeasies, qui ont proliféré à l'époque de la prohibition ont mis à la mode certaines mixtures, souvent pour camoufler le goût douteux de l'alcool frelaté qu'on y servait.

Tracing its earliest incarnations in the city of Pompeii, where Sitwell is stunned by the sophistication of the dining scene, this is a romp through history as we meet the characters and discover the events that shape the way we eat today. Sitwell, restaurant critic for The Telegraph and famous for his acerbic criticisms on the hit BBC show MasterChef, tackles this enormous subject with his typical wit and precision.

From his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten’s cuisine is inspired by the freshest ingredients, the simplest techniques, and the drive to make the ordinary perfect. It all started at home. JGV is an invitation into the kitchen with a master chef. With humor and heart, Jean-Georges looks back on success and failure, sharing stories of cooking with legendary chefs Paul Bocuse and Louis Outhier, traveling in search of new and revelatory flavors, and building menus of his own.

Chris Smith’s first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner. Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to process the plant from tip-to-tail: pods, leaves, flowers, seeds, and stalks. Smith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners.

You will not find any unnecessary information in this audiobook. Collected here are the proven recipes of desserts from around the world. These are 40 recipes of the most delicious desserts that are simple to prepare. Each of these desserts has garnered the utmost praise from both experienced chefs and ordinary housewives. So, if you decide to pamper yourself, your family, or your guests with delicious desserts, this audiobook will become a reliable resource!

From the creative mind of the Harried Housewife blog comes a beautifully packaged one-stop-shop book bursting with DIY recipes and DIY ideas for the entire year! Cooking, Baking, and Making: 100 Holiday Recipes and DIY Ideas for All Seasons and Reasons includes 60 DIY recipes with bonus designs and 40 DIY ideas that tie your home together for all 365 days.

Camas Davis was at an unhappy crossroads. A longtime magazine writer and editor in the food world, she'd returned to her home state of Oregon with her boyfriend from New York City to take an appealing job at a Portland lifestyle magazine. But neither job nor boyfriend delivered on her dreams, and in the span of a year, Davis was unemployed and on her own. Disillusioned by the years she’d spent mediating the lives of others for a living, she had no idea what to do next. She did know one thing: She no longer wanted to write about the real thing; she wanted to be the real thing.

From the Lambic breweries of Belgium, where beer is fermented with wild yeasts drawn down from the air around the brewery, to the aquifers below Burton-on-Trent, where the brewing water is rumored to contain life-giving qualities, Miracle Brew tells the full story behind the amazing role each of these fantastic four - a grass, a weed, a fungus, and water - has to play.

During a 30-year boom period in France between the end of World War II and the 1974 oil crisis, Paris was not only the world's most delicious, stylish, and exciting tourist destination; it was also the world capital of gastronomic genius and innovation. The Gourmands' Way explores the lives and writings of six Americans who chronicled the food and wine of this era, paying particular attention to their individual struggles as writers, to their life circumstances, and to their particular genius at sharing awareness of French food with mainstream American audiences.