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Making Sense of Taste: Food and Philosophy
by Carolyn KorsmeyerTaste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic. Yet, in addition to providing physical pleasure, eating and drinking bear symbolic and aesthetic value in human experience, and they continually inspire writers and artists. Carolyn Korsmeyer explains how taste came to occupy so low a place in the hierarchy of senses and why it is deserving of greater philosophical respect and attention. Korsmeyer begins with the Greek thinkers who classified taste as an inferior, bodily sense; she then traces the parallels between notions of aesthetic and gustatory taste that were explored in the formation of modern aesthetic theories. She presents scientific views of how taste actually works and identifies multiple components of taste experiences. Turning to taste's objects—food and drink—she looks at the different meanings they convey in art and literature as well as in ordinary human life and proposes an approach to the aesthetic value of taste that recognizes the representational and expressive roles of food. Korsmeyer's consideration of art encompasses works that employ food in contexts sacred and profane, that seek to whet the appetite and to keep it at bay; her selection of literary vignettes ranges from narratives of macabre devouring to stories of communities forged by shared eating.
Making the Best Apple Cider: Storey Country Wisdom Bulletin A-47 (Storey Country Wisdom Bulletin)
by Annie ProulxSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Making the Most of Your Food Processor: How to Produce Soups, Spreads, Purees, Cakes, Pastries and all kinds of Savoury Treats
by Sue SimkinsA food processor can be one of the most useful appliances in your kitchen if you know how to make the most of it. This book will show you how to do just that, whatever your level of culinary skills and however short of time you are. With a simple food processor on-side you can whiz up soups and spreads and purees and all kinds of savoury treats. A simple food processor will give you another level of expertise as a home-baker. Light sponge cakes and melt-in-the-mouth pastry and biscuits, which you might have thought too difficult to attempt before are now within your reach.This book will enable cooks to make the most out of their food processor, rather than it become an expensive dust collector on the kitchen counter.
Making & Using Caramel: Techniques & Recipes for Candies & Other Sweet Goodies. A Storey BASICS® Title (Storey Basics)
by Bill CollinsCore knowledge for learning to make and work with that favorite tricky, sticky, delectable treat: caramel!
Making & Using Flavored Vinegars: Storey's Country Wisdom Bulletin A-112 (Storey Country Wisdom Bulletin)
by Glenn AndrewsSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Making & Using Mustards: Storey's Country Wisdom Bulletin A-129 (Storey Country Wisdom Bulletin)
by Claire HopleySince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Making & Using Vinegar: Recipes That Celebrate Vinegar's Versatility. A Storey BASICS® Title (Storey Basics)
by Bill CollinsWith over 30 recipes, this handy guide illustrates how to make and use different vinegars.
Making Vegan Frozen Treats: 50 Recipes for Nondairy Ice Creams, Sorbets, Granitas, and Other Delicious Desserts. A Storey BASICS® Title (Storey Basics)
by Nicole WestonStart making delicious, dairy-free vegan frozen desserts from ice cream to popsicles with this accessible book of recipes.
Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers & More
by Rich Gulling Pattie VargasMake extraordinary homemade wines from everything but grapes! In this refreshingly unique take on winemaking, Patti Vargas and Rich Gulling offer 125 recipes for unusual wines made from herbs, fruits, flowers, and honey. Learn to use ingredients from your farmers&’ market, grocery store, or even your own backyard to make deliciously fermented drinks. Lemon-Thyme Metheglin, Rose Hip Melomel, and Pineapple-Orange Delight are just the beginning of an unexplored world of delightfully natural wild wines. Cheers!
Making Winter: A Creative Guide for Surviving the Winter Months
by Emma MitchellBanish winter blues and embrace the frosty months by cosying up with Emma Mitchell’s nature-inspired collection of crafts.From delicate silver jewellery, paper-craft decorations and crocheted mittens, to foraged infusions, delicious recipes and nature diaries, Making Winter is filled with projects designed to fend off dreariness in the winter months. Step-by-step instructions and beautiful photographs, shot at Emma’s cottage in the Fens, take you through each project, so that even beginners can enjoy the mood-boosting benefits of a craft-filled winter and snuggle down in their own cosy paradise.
Making Your Own Cheese: How to Make All Kinds of Cheeses in Your Own Home
by Paul PeacockNot everyone can keep a cow, but everyone can make cheese. This book shows you the very basic equipment needed to make your own cheese: the ingredients, including different milks, herbs and flavours; how to make a simple cheese; and how to produce some of the worlds speciality cheeses such as Roquefort, Brie and Edam. You will find recipes for making many cheeses at home. Whether you are making a cheese cake, a ricotta-based pudding or a stonking salty blue, this book is a cheese lover s guide to making their own favourite food and there are some recipes for the biscuits to go with it, too.
Malaysia: Recipes from a Family Kitchen
by Ping CoombesMalaysian food has long been the hidden jewel of South-east Asian cookery - it's a fusion of the Chinese, Malay and Indian cultures that make up Malaysia itself. In her debut book Malaysia Ping Coombes shares all the secrets and delights of this extraordinary cuisine.Drawing inspiration from her mother and from the late-night stalls and street markets in her hometown of Ipoh, Ping has put together over 100 delicious recipes that serve as a perfect introduction to the tastes and textures of Malaysian cooking. Chilli crab and caramel pork, spicy laksas and rendangs, satays and tangy sambals: these classic dishes are intensely satisfying to make, share and devour!Welcome to Ping's family table - and as Ping's mother would say, 'sek fan la!': come and eat!
Mallmann on Fire: 100 Inspired Recipes to Grill Anytime, Anywhere
by Francis MallmannFeatured on the Netflix documentary series Chef&’s Table &“Elemental, fundamental, and delicious&” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann&’s first book, Seven Fires, &“captivating&” and &“inspiring.&” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter&’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result.
Malt Whisky: The Complete Guide
by Charles Maclean'Scotland's leading whisky expert' - The Times Malt whisky has captured the hearts of spirits drinkers worldwide. This companion to Scotland's distilleries explores the history of malt whisky, how it is distilled and the contribution made by each ingredient throughout the process. Author Charles MacLean, a world authority on Scottish malt whisky, shows you how best to appreciate whisky and evaluate its subtleties, as well as how to describe its complex aromas and flavours.Malt Whisky includes a detailed A-Z directory of Scotland's distilleries with full-colour maps and more than 150 photographs. Tasting notes are also provided, as well as tips on buying malt whisky, a guide to visiting distilleries and the best whisky societies and websites available worldwide.This book is an invaluable guide for lovers of malt whisky, whether you are deciding which whiskies to buy, organizing a tasting, or simply armchair dreaming, dram in hand.- Recommendations from a world-respected authority- More than 250 maps and illustrations- A-Z directory of Scotland's malt whisky distilleries- Tasting notes for a variety of whiskies- Tips on buying and collecting
Mama’s Sleeping Scarf
by null Chimamanda Ngozi AdichieA joyful exploration of family life, written by one of the most outstanding contemporary authors of our generation. This beautiful family story follows a young girl called Chino as she plays with her mama’s sleeping scarf through the day. Running with the scarf, Chino weaves together little incidentals of home life into a glorious celebration of the power of a mother-daughter relationship, and the gentle joys that build a perfect day. Exquisitely written with compelling simplicity, this is a heartfelt homage to family love. A compelling debut picture book from one of the most important voices in literature today, brought into glorious technicolour through the vibrant and contemporary illustrations of Joelle Avelino.
Mamma: Reflections on the Food that Makes Us
by Mina HollandA collection of oral histories with recipes exploring the influence of family on our relationship with food.Food is key in our culture. Of late there has been a penchant for reinventing nostalgic home favourites in restaurants and cookbooks leading to a desire to know where our food and its traditions come from.For most of us there is a desire to return to our childhood kitchen, the smells and tastes of the dishes evoke comfort and wonderful memories. Those childhood meal times form the foundation of our taste buds and how we now cook. MAMMA: REFLECTIONS ON THE FOOD THAT MAKES US is a collection of oral histories about the food we ate as a child, our mother's cooking and all that it signifies and encapsulates throughout our life.A fascinating trip around the globe, the book features interviews with some of the world's best-loved cooks including Jamie Oliver, Yotam Ottolenghi, Claudia Roden, Alice Waters, Stanley Tucci and many more.MAMMA: REFLECTIONS ON THE FOOD THAT MAKES US is about bringing food back to basics, about going home.
Mammissima: Family Cooking from a Modern Italian Mamma
by Elisabetta MinerviniBordering iridescent seas, Puglia sits at the heel of Italy's 'boot'. It is a region where the food is light, nutritious and rustic, and firmly centred around family life.Born in this captivating place, Elisabetta Minervini has brought the vitality of Puglian cooking to her home in London, where she has tried and tested the best traditional recipes for children and adults alike. These include orecchiette ('little-ear' pasta) with broccoli, stuffed peppers, octopus salad and the ultimate homemade pizza – as well as a host of delicious sweet treats.Perfect for busy mammas, it's a way of cooking that suits the modern lifestyle, with dishes that can be prepared quickly and easily using inexpensive, healthy ingredients. This lively introduction to all that Puglian family cooking has to offer will bring la dolce vita into your own kitchen!
Mamushka: Recipes from Ukraine & beyond
by Olia Hercules'This is a game-changer of a book.' - The Sunday Times'...a joyful celebration of Eastern European cooking' - Observer'My present to myself: not to be played with until my own writing is done!' - Nigella Lawson'Exotic, earthy dishes, vibrant colours, big flavours. This is real cooking, written about with so much love' - Diana Henry'From stuffed cabbage leaves to garlicky poussins, Olia Hercules's recipes are redolent of long summers in her mother's Ukrainian garden; rich, nourishing and enhanced by her stint as an Ottolenghi chef' - Observer Food Monthly...a beautiful, fascinating and sumptuous tome. - Tom Parker Bowles'There's something wonderful about food writer Olia Hercules' - The Telegraph'The hottest new voice in food' - delicious. Magazine'she will enchant your kitchen' - Grazia Debut cookbook from the Observer's Rising Star in Food Award 2015, Mamushka is a celebration of the food and flavours of Ukraine and the "Wild East", with over 100 recipes for fresh, flavourful and unexpected dishes from across the region. From the Moldovan giant cheese twist and Ukrainian buns with potatoes & shallots to Garlicky Georgian poussins with spicy plum chutney and Armenian pickled wet garlic; to Napoleon cake, Wasp nest buns and Apricot & sour cherry pie. To top it off, why not enjoy a digestif of Winter punch or Blackcurrant vodka?
Man Alive: The health problems men face and how to fix them
by Dr Jeff Foster'The ultimate guide on how to stay healthy as a man, both physically and mentally'JASON FOX, EX-SPECIAL FORCES AND BESTSELLING AUTHORBeing a man is bad for your health. Not only do men have a greater chance of getting almost every illness but they die sooner too: one in five men die before the age of 65. So why do so many men still accept poor health as a consequence of 'just getting older'?In MAN ALIVE, Dr Jeff Foster, men's health specialist and private GP, examines the most commonly misunderstood aspects of men's health, such as testosterone deficiency and 'male menopause', heart disease, diabetes and mental health. He also looks at conditions related to male anatomy and physiology, including erectile dysfunction and prostate disease, with advice on what symptoms and signs to look for, how to self-examine, and when to consider seeing a doctor. Dr Foster covers problems to do with lifestyle too, including obesity, poor sleep, bad nutrition, and lack of exercise, and he examines the evidence for specific health claims - busting plenty of myths along the way.'An immensely useful and practical guide, answering the questions that every man has about their day-to-day health'IAN MARBER'Many men avoid going to the doctor as they fear their concerns are either embarrassing or they will not be taken seriously. This book will empower men with the right information to change this'DR LOUISE NEWSON
A Man and his Mountain: The Everyman who Created Kendall-Jackson and Became America's Greatest Wine Entrepreneur
by Edward HumesThe story of self-made billionaire Jess Jackson, who put Chardonnay on America's tables as he built the Kendall-Jackson wine empire from a few mountainous acres of grapes, and raced the Horse of the Year three years in a row, is a remarkable tale of romance, risk, and reinvention-perhaps the greatest second act in the history of American business.Jess Stonestreet Jackson was one of a small band of pioneering entrepreneurs who put California's Wine Country on the map. His life story is a compelling slice of history, daring, innovation, feuds, intrigue, talent, mystique, and luck. Admirers and detractors alike have called him the Steve Jobs of wine-a brilliant, infuriating, contrarian gambler who seemed to win more than his share by anticipating consumers' desires with uncanny skill. Time after time his decisions would be ignored and derided, then envied and imitated as competitors struggled to catch up.He founded Kendall-Jackson with a single, tiny vineyard and a belief that there could be more to California Wine Country than jugs of bottom-shelf screw-top. Today, Kendall-Jackson and its 14,000 acres of coastal and mountain vineyards produce a host of award-winning wines, including the most popular Chardonnay in the world, which was born out of a catastrophe that nearly broke Jackson. The empire Jackson built endures and thrives as a family-run leader of the American wine industry.Jess Jackson entered the horseracing game just as dramatically. He brought con men to justice, exposed industry-wide corruption in court and Congress, then exacted the best revenge of all: race after race, he defied conventional wisdom with one high-stakes winner after another, capped by the epic season of Rachel Alexandra, the first filly to win the Preakness in nearly a century, cementing Jackson's reputation as America's king of wine and horses.
A Man and his Mountain: The Everyman who Created Kendall-Jackson and Became America's Greatest Wine Entrepreneur
by Edward HumesThe story of self-made billionaire Jess Jackson, who put Chardonnay on America's tables as he built the Kendall-Jackson wine empire from a few mountainous acres of grapes, and raced the Horse of the Year three years in a row, is a remarkable tale of romance, risk, and reinvention -- perhaps the greatest second act in the history of American business. Jess Stonestreet Jackson was one of a small band of pioneering entrepreneurs who put California's Wine Country on the map. His life story is a compelling slice of history, daring, innovation, feuds, intrigue, talent, mystique, and luck. Admirers and detractors alike have called him the Steve Jobs of wine -- a brilliant, infuriating, contrarian gambler who seemed to win more than his share by anticipating consumers' desires with uncanny skill. Time after time his decisions would be ignored and derided, then envied and imitated as competitors struggled to catch up. He founded Kendall-Jackson with a single, tiny vineyard and a belief that there could be more to California Wine Country than jugs of bottom-shelf screw-top. Today, Kendall-Jackson and its 14,000 acres of coastal and mountain vineyards produce a host of award-winning wines, including the most popular Chardonnay in the world, which was born out of a catastrophe that nearly broke Jackson. The empire Jackson built endures and thrives as a family-run leader of the American wine industry. Jess Jackson entered the horseracing game just as dramatically. He brought con men to justice, exposed industry-wide corruption in court and Congress, then exacted the best revenge of all: race after race, he defied conventional wisdom with one high-stakes winner after another, capped by the epic season of Rachel Alexandra, the first filly to win the Preakness in nearly a century, cementing Jackson's reputation as America's king of wine and horses.
Man-Eating Monsters: Anthropocentrism and Popular Culture (Emerald Studies in Death and Culture)
by Dina KhapaevaWhat role do man-eating monsters - vampires, zombies, werewolves and cannibals - play in contemporary culture? This book explores the question of whether recent representations of humans as food in popular culture characterizes a unique moment in Western cultural history and suggests a new set of attitudes toward people, monsters, animals, and death. This volume analyzes how previous epochs represented man-eating monsters and cannibalism. Cultural taboos across the world are explored and brought into perspective whilst we contemplate how the representations of humans as commodities can create a global atmosphere that creeps towards cannibalism as a norm. This book also explores the links between the role played by the animal rights movement in problematizing the difference between humans and nonhuman animals. Instead of looking at the relations between food, body, and culture, or the ways in which media images of food reach out to various constituencies and audiences, as some existing studies do, this collection is focused on the crucial question, of how and why popular culture representations diffuse the borders between monsters, people, and animals, and how this affects our ideas about what may and may not be eaten.
Man-Eating Monsters: Anthropocentrism and Popular Culture (Emerald Studies in Death and Culture)
by Dina KhapaevaWhat role do man-eating monsters - vampires, zombies, werewolves and cannibals - play in contemporary culture? This book explores the question of whether recent representations of humans as food in popular culture characterizes a unique moment in Western cultural history and suggests a new set of attitudes toward people, monsters, animals, and death. This volume analyzes how previous epochs represented man-eating monsters and cannibalism. Cultural taboos across the world are explored and brought into perspective whilst we contemplate how the representations of humans as commodities can create a global atmosphere that creeps towards cannibalism as a norm. This book also explores the links between the role played by the animal rights movement in problematizing the difference between humans and nonhuman animals. Instead of looking at the relations between food, body, and culture, or the ways in which media images of food reach out to various constituencies and audiences, as some existing studies do, this collection is focused on the crucial question, of how and why popular culture representations diffuse the borders between monsters, people, and animals, and how this affects our ideas about what may and may not be eaten.
A Man & His Kitchen: Classic Home Cooking and Entertaining with Style at the Wm Brown Farm (A Man & His Series #4)
by Matt HranekA cookbook of simple, delicious, empowering recipes from the man who really knows what men like Matt Hranek, the bestselling author of A Man & His Watch, Negroni, and other books, has a direct line to a certain kind of male reader. He knows just what they like, what they aspire to, the things that interest them. And as a real lover of life, especially food and drink, he even knows what his readers want to eat: When Matt recently posted a selfie with steak, thousands of fans took the same picture. Now he&’s poised to create an even deeper bond with his readers, old and new, with his first cookbook.A Man & His Kitchen is like an invitation to Matt&’s storied country retreat, the Wm Brown Farm in upstate New York, to learn how to cook the hundred-plus recipes he considers his greatest hits—simple, straightforward, and, most of all, delicious dishes to feed yourself, your family, and your friends. There&’s nothing precious here, nothing trendy, just really good classic food that, at the end of the day, is all anyone wants to eat: Lobster Rolls, Vinegar-Braised Short Ribs, Roast Chicken with Potatoes, Gravlax, Chopped Radicchio Salad with Anchovy Vinaigrette, Moules Marinières, Paccheri with Shrimp, American Diner–Style Omelet, Porcini Risotto, and that steak—two, actually, Grilled Rib-Eye Steak for One and a Steak au Poivre with Parsley Salad. And just enough desserts to have in your back pocket, including Berry Galette, Flourless Chocolate Cake, and notes on the importance of keeping a stash of Klondike bars in the freezer. Along the way, Hranek shares everything: what he keeps in his pantry, how he outfits his kitchen, shopping strategies (never come home from a trip without a few local ingredients; look for classic cookware at flea markets and tag sales), his no-waste philosophy for trimmings and leftovers, and dozens and dozens of pro tips (leave the skin on potatoes for better-tasting home fries; mix salad dressing in a jar and shake like hell for perfect emulsification; scissors are the easiest way to cut homemade pizza and focaccia). With its beautiful photographs and elegant look, A Man & His Kitchen is a stunning book, perfect for any man interested in cooking, no matter what level of expertise—because the real gift of this book is Matt&’s enthusiastic voice, encouraging us all to become passionate, attentive, and confident cooks.
Man Made Meals: The Essential Cookbook for Guys (Steven Raichlen Barbecue Bible Cookbooks)
by Steven RaichlenSteven Raichlen really knows the pleasure men get from cooking, the joy they take in having the skills, the need to show off a little bit. His Barbecue! Bible books have over 4.7 million copies in print—and now he leads his readers from the grill into the kitchen. Like a Joy of Cooking for guys, Man Made Meals is everything a man needs to achieve confidence and competence in the kitchen.Man Made Meals is about the tools and techniques (guess what, grillers, you still get to play with knives and fire.) It's about adopting secrets from the pros—how to multitask, prep before you start cooking, clean as you go. It's about understanding flavor and flavor boosters, like anchovies and miso, and it’s about essentials: how to shuck an oyster, truss a chicken, cook a steak to the desired doneness. It’s about having a repertoire of great recipes (there are 300 to choose from), breakfast to dessert, to dazzle a date, or be a hero to your family, or simply feed yourself with real pleasure. These are recipes with a decided guy appeal, like Blowtorch Oatmeal, Fire-Eater Chicken Wings, Black Kale Caesar, Down East Lobster Rolls, Skillet Rib Steak, Porchetta, Finger-Burner Lamb Chops, Yardbird’s Fried Chicken, Blackened Salmon, Mashed Potatoes Three Ways, and Ice Cream Floats for Grown-Ups.