The Ethnic Paris Cookbook

The Ethnic Paris Cookbook
Author: Charlotte Puckette
Publisher: DK Publishing (Dorling Kindersley)
Total Pages: 0
Release: 2007
Genre: Cookbooks
ISBN: 9780756626457

A recipe book of Paris' mouth-watering ethnic cuisine designed to bring the French melting pot to your home kitchen. Each chapter introduces the food of a different part of the world and its link to France.

My Paris Kitchen

My Paris Kitchen
Author: David Lebovitz
Publisher: Ten Speed Press
Total Pages: 354
Release: 2014-04-08
Genre: Cooking
ISBN: 1607742683

A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

Cooking Cultures

Cooking Cultures
Author: Ishita Banerjee-Dube
Publisher: Cambridge University Press
Total Pages: 266
Release: 2016-07-01
Genre: Social Science
ISBN: 1316674037

This volume offers a study of food, cooking and cuisine in different societies and cultures over different periods of time. It highlights the intimate connections of food, identity, gender, power, personhood and national culture, and also the intricate combination of ingredients, ideas, ideologies and imagination that go into the representation of food and cuisine. Tracking such blends in different societies and continents developed from trans-cultural flows of goods and peoples, colonial encounters, adventure and adaptation, and change in attitude and taste, Cooking Cultures makes a novel argument about convergent histories of the globe brought about by food and cooking.

Paris For Dummies

Paris For Dummies
Author: Joseph Alexiou
Publisher: John Wiley & Sons
Total Pages: 386
Release: 2011-03-22
Genre: Travel
ISBN: 1118038746

Enjoy the sights in the City of Light Stroll the Champs-Elysées, visit the top of the Eiffel Tower, or linger in a cozy café. Take in the theater, a symphony, or dance the night away. Enjoy gourmet French cuisine or a picnic in the park. Savor a café au lait or a glass of Beaujolais. Go power shopping or bargain hunting. With this guide, you're ready for your exciting trip. Bon voyage! Open the book and find: Down-to-earth trip-planning advice What you shouldn't miss —and what you can skip The best hotels and restaurants for every budget Lots of detailed maps

The World in a Skillet

The World in a Skillet
Author: Paul Knipple
Publisher: Univ of North Carolina Press
Total Pages: 290
Release: 2012-03-01
Genre: Cooking
ISBN: 0807869961

Paul and Angela Knipple's culinary tour of the contemporary American South celebrates the flourishing of global food traditions "down home." Drawing on the authors' firsthand interviews and reportage from Richmond to Mobile and enriched by a cornucopia of photographs and original recipes, the book presents engaging, poignant profiles of a host of first-generation immigrants from all over the world who are cooking their way through life as professional chefs, food entrepreneurs and restaurateurs, and home cooks. Beginning the tour with an appreciation of the South's foundational food traditions--including Native American, Creole, African American, and Cajun--the Knipples tell the fascinating stories of more than forty immigrants who now call the South home. Not only do their stories trace the continuing evolution of southern foodways, they also show how food is central to the immigrant experience. For these skillful, hardworking immigrants, food provides the means for both connecting with the American dream and maintaining cherished ethnic traditions. Try Father Vien's Vietnamese-style pickled mustard greens, Don Felix's pork ribs, Elizabeth Kizito's Ugandan-style plantains in peanut sauce, or Uli Bennevitz's creamy beer soup and taste the world without stepping north of the Mason-Dixon line.

New York Cookbook

New York Cookbook
Author: Molly O'Neill
Publisher: Workman Publishing
Total Pages: 530
Release: 1992-01-01
Genre: Cooking
ISBN: 9780894806988

More than five hundred recipes celebrate the passion for food with New York specialities ranging from Codfish Puffs to Braised Lamb Shanks to Kreplach

The Ethnic Restaurateur

The Ethnic Restaurateur
Author: Krishnendu Ray
Publisher: Bloomsbury Publishing
Total Pages: 265
Release: 2016-02-11
Genre: Social Science
ISBN: 0857858378

Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur. Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. He shows how migrants become established in new places, creating a taste of home and playing a key role in influencing food cultures as a result of transactions between producers, consumers and commentators. Based on extensive interviews with immigrant restaurateurs and students, chefs and alumni at the Culinary Institute of America, ethnographic observation at immigrant eateries and haute institutional kitchens as well as historical sources such as the US census, newspaper coverage of restaurants, reviews, menus, recipes, and guidebooks, Ray reveals changing tastes in a major American city between the late 19th and through the 20th century. Written by one of the most outstanding scholars in the field, The Ethnic Restaurateur is an essential read for students and academics in food studies, culinary arts, sociology, urban studies and indeed anyone interested in popular culture and cooking in the United States.

Popular Literacy

Popular Literacy
Author: John Trimbur
Publisher:
Total Pages: 344
Release: 2001
Genre: Language Arts & Disciplines
ISBN:

From the work of medieval spiritualist Margery Kempe and John Foxes' Book of Martyrs to nineteenth century American scrapbooks, Mexican ex-votos, and Italian-American cookbooks, the essays in Popular Literacy examine acts of reading, writing, and speaking that take place at the margins of official, institutionalized literacy. The contributors explore these noncanonical, unschooled, and unauthorized acts in order to explore how people make literacy popular by using whatever means of communication is at hand, to their own ends. The essays treat a range of topics, agents, and historical settings, and the contributors use a variety of theoretical frameworks and methods from a number of fields: ethnography, American studies, history, literary criticism, science studies, rhetoric, and writing studies. The chapters examine particularly revealing historical moments and cultural conjunctures where instances of popular literacy take place in uneasy relation to the dominant institutions--the church, the state, the schools, the market. The contributors show that while the practices of popular literacy are never free from these influences, neither are they altogether encapsulated by them. Taken as a whole, the essays are loosely aligned in a common project to study the ways ordinary (and extraordinary) readers, speakers, and writers use literacy to articulate identities and social aspirations, to produce alternative forms of cultural knowledge, and to cope with the asymmetries of power that regulate cultural life.

The Fish Sauce Cookbook

The Fish Sauce Cookbook
Author: Veronica Meewes
Publisher: Andrews Mcmeel+ORM
Total Pages: 190
Release: 2015-09-08
Genre: Cooking
ISBN: 1449471315

Acclaimed chefs find innovative uses for this classic Asian staple—with fifty recipes ranging from meat and pasta dishes to cocktails and desserts. Long used as a key umami flavor in Asian cooking, fish sauce is becoming a ubiquitous ingredient with prominent chefs finding new and unexpected ways to add it to their dishes. In The Fish Sauce Cookbook, readers will discover the origins of fish sauce, compare different brands and varieties, and learn about proper care and storage of this magical briny sauce. Starting with the formula for making homemade fish sauce, author Veronica Meewes dives into a wide variety of fare, from slow-roasted meats and classic Italian pasta dishes to craft cocktails, salad dressings, and even desserts. Renowned chefs and food personalities from around the globe share original recipes, such as Shrimp Toast with Nuom Choc from Kevin Luzande Acabar; Spiced Lacquered Duck Breasts from Andrew Zimmerman; Crispy Farmer’s Market Vegetables with Caramelized Fish Sauce from Chris Shepherd; Caramel Miso Glaze from Monica Pope; and Hamachi Tostadas with Fish Sauce Vinaigrette from Jon Shook and Vinny Dotolo.