This monumental collection contains over 350 royalty-free illustrations of every conceivable activity concerned with the preparation and consumption of food and drink. Jim Harter, well-known commercial designer and collagist, has selected the most versatile and eye-catching material, mainly from rare nineteenth-century sources. These fine line drawings, reproduced sharply and clearly, comprise the most extensive and economical source of design material available. From the dining car of the Orient Express to the kitchen of an average family breakfasting at home, exotic and ordinary dining is shown in countries all over the world. There are rajahs dining in their palaces, cavemen squatting and eating with their hands, Romans feasting, wealthy families dining in elegant restaurants, public kitchens, servants, children eating, court scenes, Christmas dinners, dinner parties, individuals dining, banquets and cooks preparing meals, camping, and shopping. Not only are there activity scenes but also dozens of individual illustrations depict food, servers, and cooking utensils. A sampling includes:
Exotic cakes and desserts, fish, melons, oranges, berries, grapes, artichokes, rhubarb, leeks, pumpkins, pigs, and turkeys
Glassware, tea sets, decanters, mugs, pitchers, baskets, bowls, urns, flatware, candlesticks, servers, ladles, and rolling pins
The wide scope of the book includes large illustrations as well as headings and vignettes suitable for wine lists, menus, cartes du jour, invitations, and many other uses. These royalty-free illustrations form a unique sourcebook â virtually impossible to duplicate â that can complement practically any point of reference on the subject of food and drink. Clearly reproduced from rare periodicals on high-quality stock, these pictures offer a limitless array of ideas for artists and designers of greeting cards, packaging, periodicals, and cookbooks, as well as collagists and decoupeurs.
What do eggs, flour, and milk have in common? They form the basis of waffles, of course, but these staples of breakfast bounty also share an evolutionary function: eggs, seeds (from which we derive flour by grinding), and milk have each evolved to nourish offspring. Indeed, ponder the genesis of your breakfast, lunch, or dinner, and youâll soon realize that everything we eat and drink has an evolutionary history. In Dinner with Darwin, join Jonathan Silvertown for a multicourse meal of evolutionary gastronomy, a tantalizing tour of human taste that helps us to understand the origins of our diets and the foods that have been central to them for millenniaâfrom spices to spirits.
Our evolutionary relationship with food and drink stretches from the days of cooking cave dwellers to contemporary crÃªperies and beyond, and Dinner with Darwin serves up scintillating insight into the entire, awesome span. This feast of soup, science, and human society is one to savor. With a wit as dry as a fine pinot noir and a cache of evolutionary knowledge as vast as the most discerning connoisseurâs wine cellar, Silvertown whets our appetitesâand leaves us hungry for more.
Find the Perfect Bottle of Wine Every Time...For most everyone, tasting and pairing wine can be a complex, confusing, and intimidating undertaking. Not anymore thanks to Drink Progressively. From Hadley and TJ Douglas, the wine experts and owners of Bostonâs popular Urban Grape, Drink Progressively offers an easy and enjoyable method for discovering wines youâll love and expert advice on how to pair them with your favorite dishes. Urban Grapeâs âProgressive Scaleâ, a unique way of organizing wine from light-bodied to full-bodied, is all you need to make the puzzle pieces of wine fall into place. The lightest-bodied wines, comparable to skim milk in texture, start off the scale at 1, while the full-bodied wines, correlating to heavy cream, sit atop the scale at 10. Grasping this simple principle is the key to demystifying the challenge of food and wine pairings.
With Drink Progressively, youâll find everything you need to select the perfect wine for any occasion, including Hadley and TJâs favorite regions and varietals from each progressive category; what to eat (and what to avoid) with each wine type; expert hints, tips, and know-how to make you wine savvy at home, any restaurant, and in your favorite wine shop; and delicious recipe pairings from Gabriel Frasca, executive chef of Nantucketâs acclaimed Straight Wharf.
Brimming with interesting, fun, and useful wine advice, Drink Progressively is the ideal book for anyone who enjoys wine or wants to learn how.
Winner of the 2007 IACP Cookbook of the Year Award
Winner of the 2007 IACP Cookbook Award for Best Book on Wine, Beer or Spirits
Winner of the 2006 Georges Duboeuf Wine Book of the Year Award
Winner of the 2006 Gourmand World Cookbook Award - U.S. for Best Book on Matching Food and Wine
Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.
**NEW, UPDATED Interior now has a water-tracker** Changing to healthier eating habits can be hard. Whether you're going gluten-free, vegan, vegetarian, paleo, low carb, high protein, starting an elimination diet to figure out food allergies or trigger foods, tracking points, clean-eating, or just eating more whole and real foods, your new food plan can be overwhelming at first. This food and exercise diary is a simple tool to help you tackle your eating goals. With sections for breakfast, lunch, dinner, and snacks, as well as a place to track daily activity, cravings, and feelings about your progress, it has two months' worth of daily spreads. Not too thick & not too thin, so it's a great size to throw in your purse or bag! SIZE: 6 X 9 PAPER: Lightly Lined on White Paper PAGES: 120 Pages (60 Sheets Front/Back) COVER: Soft Cover (Matte)
A sample of the menu: Woody Allen on dieting the Dostoevski way â¢ Roger Angell on the art of the martini â¢ Don DeLillo on Jell-O â¢ Malcolm Gladwell on building a better ketchup â¢ Jane Kramer on the writerâs kitchen â¢ Chang-rae Lee on eating sea urchin â¢ Steve Martin on menu mores â¢ Alice McDermott on sex and ice cream â¢ Dorothy Parker on dinner conversation â¢ S. J. Perelman on a hollandaise assassin â¢ Calvin Trillin on New Yorkâs best bagel
In this indispensable collection, The New Yorker dishes up a feast of delicious writingâfood and drink memoirs, short stories, tell-alls, and poems, seasoned with a generous dash of cartoons. M.F.K. Fisher pays homage to âcookery witches,â those mysterious cooks who possess âan uncanny power over food,â and Adam Gopnik asks if French cuisine is done for. There is Roald Dahlâs famous story âTaste,â in which a wine snobâs palate comes in for some unwelcome scrutiny, and Julian Barnesâs ingenious tale of a lifelong gourmand who goes on a very peculiar diet. Whether youâre in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings, from every age of The New Yorkerâs fabled eighty-year history, are sure to satisfy every taste.
Whether or not the game is any good doesnât matter as long as you have great eats: eating well during the game is nearly as important as the game itself. Packed with classic game day fare, from munchies and small bites to classic tailgating stand-bys and stadium standards, this book is your complete guide to game-day-grub.
From simple dips to a variety of wings, fully-loaded nachos and Texas chili to meaty sliders and cheesy quesadillas, this book is packed with exactly what everyone wants to eat in front of the tv or at the game. The 60 recipes offer lots of easy variations on favorite game day classics and are accompanied by helpful tips for serving and making things ahead.Â
Selection of recipes: â¢ Snacks and Dips: Guacamole and Salsa, Cheesy Fundido Dip, Hot Artichoke-Parmesan Dip, Sweet & Spicy Bacon Popcorn, Beer Nuts, Potato Chips, Onion Strings, Sweet Potato Fries and Garlic-Parmesan Fries
â¢ Small Bites: JalapeÃ±o Poppers, Bacon-Wrapped Shrimp, Meatballs with Romesco Sauce, Fried Calamari, Sausage-Stuffed Mushrooms, Deep Dish Mini Pizzas, Soft Pretzels, Ahi Tuna Wontons, and Classic Deviled Eggs
â¢ Small Plates: Ham and Cheese Stromboli, Tandoori Chicken Kebabs, Spicy Buffalo Wings, BBQ Baby Back Ribs, Pulled Pork Sliders, Hanger Steak Sliders, Buffalo Burger Sllders, Texas Chili, Taco Salad, Cheesy Pull-Apart Bread, Chicken and Artichoke Pizza, Sausage and Onion Flatbread, Sloppy Joes, Loaded Nachos, and a variety of Quesadillas, Twice-Baked Potato Skins, and Panini.
Food and poetry: in so many ways, a natural pairing, from prayers over bread to street vendor songs. Poetry is said to feed the soul, each poem a delicious morsel. When read aloud, the best poems provide a particular joy for the mouth. Poems about food make these satisfactions explicit and complete.
Of course, pages can and have been filled about food's elemental pleasures. And we all know food is more than food: it's identity and culture. Our days are marked by meals; our seasons are marked by celebrations. We plant in spring; harvest in fall. We labor over hot stoves; we treat ourselves to special meals out. Food is nurture; it's comfort; it's reward. While some of the poems here are explicitly about the food itself: the blackberries, the butter, the barbecue--all are evocative of the experience of eating.
Many of the poems are also about the everything else that accompanies food: the memories, the company, even the politics. Kevin Young, distinguished poet, editor of this year's Best American Poetry, uses the lens of food - and his impeccable taste - to bring us some of the best poems, classic and current, period.
Poets include: Elizabeth Alexander, Elizabeth Bishop, Billy Collins, Mark Doty, Robert Frost, Allen Ginsberg, Louise Gluck, Seamus Heaney, Tony Hoagland, Langston Hughes, Galway Kinnell, Frank O'Hara, Sharon Olds, Mary Oliver, Adrienne Rich, Theodore Roethke, Matthew Rohrer, Charles Simic, Tracy K. Smith, Gertrude Stein, Wallace Stevens, Mark Strand, Kevin Young
First published in 1983, John Mariani's Encyclopedia of American Food and Drink has long been the go-to book on all things culinary. Last updated in the late 1990s, it is now back in a handsome, fully illustrated revised and expanded edition that catches readers up on more than a decade of culinary evolution and innovation: from the rise of the Food Network to the local food craze; from the DIY movement, with sausage stuffers, hard cider brewers, and pickle makers on every Brooklyn or Portland street corner; to the food truck culture that proliferates in cities across the country. Whether high or low food culture, there's no question American food has changed radically in the last fourteen years, just as the market for it has expanded exponentially. In addition to updates on food trends and other changes to American gastronomy since 1999, for the first time the Encyclopedia of American Food and Drink will include biographical entries, both historical and contemporary, from Fanny Farmer and Julia Child to the Galloping Gourmet and James Beard to current high-profile players Mario Batali and Danny Meyer, among more than one hundred others. And no gastronomic encyclopedia would be complete without recipes. Mariani has included five hundred classics, from Hard Sauce to Scrapple, Baked Alaska to Blondies. An American Larousse Gastronomique,John Mariani's completely up-to-date encyclopedia will be a welcome acquisition for a new generation of food lovers.