Which came first, the chicken or the egg? In Hindu scripture, the world began as an egg. Laid by a swan floating on the waters of chaos, after a year the egg split into silver and gold halves, with the silver becoming the earth and the gold transforming into the sky. Throughout history, the egg has taken on numerous meanings outside of the famous philosophical dilemma: it was used for curing the evil eye by the Mayans, as protection against lightning in Greece, and to signify rebirth in th...

Funny, outrageous, passionate, and unrelenting, Vogue's food writer, Jeffrey Steingarten, will stop at nothing, as he makes clear in these forty delectable pieces.Whether he is in search of a foolproof formula for sourdough bread (made from wild yeast, of course) or the most sublime French fries (the secret: cooking them in horse fat) or the perfect piecrust (Fannie Farmer--that is, Marion Cunningham--comes to the rescue), he will go to any length to find the answer.At the ...

In this outrageous and delectable new volume, the Man Who Ate Everything proves that he will do anything to eat everything. That includes going fishing for his own supply of bluefin tuna belly; nearly incinerating his oven in pursuit of the perfect pizza crust, and spending four days boning and stuffing three different fowl—into each other-- to produce the Cajun specialty called “turducken.”It Must’ve Been Something I Ate finds Steingarten testing the virt...

A "funny and fascinating" cultural history about one of our favorite pastimes: eating ( The Village Voice).This is a delightful and intelligent look at the food we eat, with a cornucopia of incredible details about the ways we do it.Presented like a meal, each chapter of Since Eve Ate Apples Much Depends on Dinner represents a different course or garnish, which Margaret Visser handpicks from the most ordinary American dinner: among them co...

The author of Front Yard Gardens celebrates the joy of garlic—from its culinary history to advice on growing and cooking with the indispensable ingredient.Liz Primeau's love affair with garlic began when her teenaged boyfriend took her to an Italian restaurant for spaghetti served with heavenly garlic-laced meatballs, a sublime escape from the bland English dinners she was used to at home. Here, Primeau celebrates that culinary love, discussing garlic's cen...

A simple introduction to the world of tea. We start with a look into the history of tea and the different types of tea. White, Black, Green, Oolong and Tisanes. The tea process is fascinating and we go through the basics involved. Tea has many health benefits and we explain some of the main ones with supporting research. Everyone enjoys there tea differently but we still have a general guide to preparation, you may make your tea taste even better. We also have some information on caffeine,...

An accessible guide to selecting, cooking with, and making cheeseFrom a pungent Gorgonzola to the creamiest Brie, the world of cheese involves a vocabulary of taste second only to wine. With the rise of artisanal cheeses, this once humble food made from curdled milk is now haute cuisine. And to make the new world of cheese less intimidating, Laurel Miller and Thalassa Skinner have created a handy primer to selecting cheese, pairing cheese with wine, cooking with ch...

"The Potato" contains information about the history of potatoes, varieties, planting and harvesting, selection and storage, health benefits, potato trivia, more than sixty potato recipes and resources for further study. "The Potato" is Book #34 in Food Fare's Culinary Collection. Recipes in "The Potato" are also freely available at the Food Fare web site.

Product DescriptionIn this short-e guide you will find everything you need to make your own ice cream. What certain terms mean, what equipment you will (and won't) need, essential ingredients, and step-by-step instructions on the fundamental methods plus some recipes for the basic flavours.Making your own ice-cream is very satisfying and straightforward: it is something for which you don’t need expensive, specialist equipment, or years of training, and ever...

From the PEN/Faulkner Award-winning author James Salter and his wife, Kay—amateur chefs and perfect hosts—here is a charming, beautifully illustrated tour de table: a food lover's companion that, with an entry for each day of the year, takes us from a Twelfth Night cake in January to a champagne dinner on New Year's Eve. Life Is Meals is rich with culinary wisdom, history, recipes, literary pleasures, and the authors' own memories of successes and catastrophes.For instance...

The idea that gastronomy and sex are related is not new. Its been expressed through art, literature, early science, in locker rooms, beauty salons and on the street. Some examples of these expressions are included as context for the aphrodisiac recipes which follow. For millennia, cooks have prepared dishes enriched with ingredients they judged to be sensually invigorating, and this tradition continues today. Some approaches are humorous, while others are doubting and satirical. Yet others...

A Beginner's Guide to Healing Plants and HerbsHerbs in Your Kitchen that HealTable of ContentsHerbs in Your Kitchen and to HealIntroductionHow to Make Herb BiscuitsMaking Herb ButtersGreen ButterMaking Natural Green Dye for Your ButtersHerb Waters for Perfumed UsesLavender VinegarEssential oilsHerbal TeasList of Herbal TeasAngelicaCorianderDandelionBalmBergamot