Meet Me At The Bamboo Table Everyday Meals Everywhere Book PDF, EPUB Download & Read Online Free

Meet Me at the Bamboo Table
Author: A.V. Crofts
Publisher: Chin Music Press Inc.
ISBN: 1634059611
Pages: 184
Year: 2016-12-15
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In our ever-more-globalized world, how better to connect than with food, and who better to connect than a chowhound communications professor? Crofts concocts a multimedia feast of photos, “sketchnotes,” and vignettes, inviting us to everything from Thanksgiving in Germany to a Lunar New Year dumpling party in Seattle. The result is a truly beautiful meditation on how food nourishes community.
Around the Tuscan Table
Author: Carole M. Counihan
Publisher: Routledge
ISBN: 1135939624
Pages: 264
Year: 2004-05-09
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In this delicious book, noted food scholar Carole M. Counihan presents a compelling and artfully told narrative about family and food in late 20th-century Florence. Based on solid research, Counihan examines how family, and especially gender have changed in Florence since the end of World War II to the present, giving us a portrait of the changing nature of modern life as exemplified through food and foodways.
Hip Asian Comfort Food
Author: Dennis Chan
ISBN: 0615258697
Pages: 192
Year: 2009-03
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Dishing Up® Maine
Author: Brooke Dojny
Publisher: Storey Publishing
ISBN: 1612122175
Pages: 288
Year: 2012-11-30
View: 266
Read: 689
From the Atlantic Ocean to well-tended organic farms, Maine offers some of the best raw materials for rustic, hearty cuisine. Add the independent spirit and quiet humor of the people and it becomes apparent why chefs, fisherman, and artisans are drawn to the state. Their fierce pride, respect for the land, and lack of pretension are recognizable ingredients in the food they produce, from fresh lobster to blueberry pancakes. Dive in to the salty personality of Maine’s cuisine!
The Anthropology of Food and Body
Author: Carole Counihan
Publisher: Psychology Press
ISBN: 0415921937
Pages: 256
Year: 1999
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The Anthropology of Food and Body explores the way that making, eating, and thinking about food reveal culturally determined gender-power relations in diverse societies. This book brings feminist and anthropological theories to bear on these provocative issues and will interest anyone investigating the relationship between food, the body, and cultural notions of gender.
Hawaiian Cookbook
Author: Roana Schindler
Publisher: Courier Corporation
ISBN: 0486241858
Pages: 272
Year: 1981-08
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Nearly 300 easy-to-prepare exotic recipes with tips on shortcuts, preparing ahead, substitutions, more. Recipes include: sea bass with pine nuts, Lomi Lomi salmon, passion fruit soup, watercress soup, stuffed chicken breasts in pineapple sauce, chestnut duck, island shrimp salad, Maui tangy sauce, Polynesian meatloaf, ko ko nut balls, much more.
Mad Hungry Cravings
Author: Lucinda Scala Quinn
Publisher: Artisan Books
ISBN: 157965438X
Pages: 312
Year: 2013-03-19
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Your family has a hankering--a yen for chicken tikka masala or queso fundido, for shrimp pad thai or a Philly cheesesteak--and they want it bad. So you decide to eat out at a local ethnic or roadside restaurant, or do take-out. It's expedient, but is the food really that good? Really really good? Because Lucinda Scala Quinn's versions of all those dishes families crave will knock your socks off and prove beyond a doubt that the foods you love can be made better, faster, tastier, cheaper, and more healthfully at home. Lucinda Scala Quinn is all about smart strategies that simplify and make for great taste, so why outsource feeding our families when it takes less time, money, and effort to cook these favorite comfort foods ourselves? And why miss out on the untold gifts of sitting at home with your family around the dining room table? So next time there's a request for pulled pork or deep-dish pizza or chicken fettuccine Alfredo, or cold soba noodles or fried rice, forget about soggy takeout and overpriced restaurants--just crack open this book and you'll find simple recipes for all those dishes your family wants to eat, right now.
A Commonplace Book of Pie
Author: Kate Lebo
Publisher: Chin Music Press Inc.
ISBN: 0985041684
Pages: 120
Year: 2013-10-07
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In this debut collection, award-winning poet and baker Kate Lebo redefines everything we thought we knew about pie. An eclectic mix of prose poems, fantasy zodiac, and humor, A Commonplace Book of Pie explores the tension between the container and the contained while considering the real and imagined relationships between pie and those who love it. Expanding on Lebo's successful chapbook of the same name, this volume includes new poems as well as more than two dozen Americana-themed illustrations by artist Jessica Lynn Bonin. Bonin's art adds a sense of nostalgia alongside Lebo's modern style, and together with the text, puts pie and the art of baking in a fresh, contemporary context. Kate Lebo makes poems and pies in Seattle. Her writing has appeared in Best New Poets, Gastronomica, and Poetry Northwest. When Kate is not creating poems, she is hosting her semi-secret pie social, Pie Stand, around the US, teaching creative writing at the University of Washington and Richard Hugo House, and pie-making at Pie School, her cliche-busting pastry academy. Jessica Lynn Bonin is an illustrator and mixed-media artist whose work adds a modern twist to familiar images of American culture. Bonin's murals are displayed in New York,Oregon and Washington state. She lives and works in a former hardware store and lumberyard in Edison, Washington.
Discovering the Uae
Author: Francesca Affleck
Publisher: Medina Publishers
ISBN: 1909339970
Year: 2017-12-19
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For many, the business agenda is so all-consuming and modern creature comforts so extensive that they can spend months, even years, in the UAE without understanding anything about the region's history and culture. But that attitude may be about to change. The government is vigorously promoting its culture and heritage, encouraging Emiratis, residents and tourists to visit cultural sites. Historic buildings are being renovated and opened up to the public. Meanwhile, international students are becoming increasingly interested in the region, and not just for its record-breaking buildings and economic success. Lavishly illustrated with photographs of people and places not on the tourist trail, the book offers younger audiences a wealth of information in an easy, accessible manner. It is also an invaluable resource to schools and teachers, and prompts the reader to investigate and explore further.
On Food and Cooking
Author: Harold McGee
Publisher: Simon and Schuster
ISBN: 1416556370
Pages: 896
Year: 2007-03-20
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Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Fed, White, and Blue
Author: Simon Majumdar
Publisher: Penguin
ISBN: 1101982896
Pages: 320
Year: 2016-05-10
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Simon Majumdar is probably not your typical idea of an immigrant. As he says, "I'm well rested, not particularly poor, and the only time I ever encounter 'huddled masses' is in line at Costco." But immigrate he did, and thanks to a Homeland Security agent who asked if he planned to make it official, the journey chronicled in "Fed, White, and Blue" was born. In it, Simon sets off on a trek across the United States to find out what it really means to become an American, using what he knows best: food. Simon stops in Plymouth, Massachusetts, to learn about what the pilgrims ate (and that playing Wampanoag football with large men is to be avoided); a Shabbat dinner in Kansas; Wisconsin to make cheese (and get sprayed with hot whey); and LA to cook at a Filipino restaurant in the hope of making his in-laws proud. Simon attacks with gusto the food cultures that make up America--brewing beer, farming, working at a food bank, and even finding himself at a tailgate. Full of heart, humor, history, and of course, food, "Fed, White, and Blue" is a warm, funny, and inspiring portrait of becoming American.
Dishing Up® Minnesota
Author: Teresa Marrone
Publisher: Storey Publishing
ISBN: 1612125859
Pages: 288
Year: 2016-06-28
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These 150 mouthwatering recipes, contributed by some of Minnesota’s best chefs, farmers, and foragers and accompanied by gorgeous photography, celebrate the state’s outstanding and unique cuisine. You’ll find dishes featuring fish from the lakes as well as morels and chanterelles, wild blueberries, wild game, beef and bison, orchard fruits, berries, dairy products, and much more. There are recipes inspired by German, Scandinavian, East Asian, and African traditions, as well as dishes from fairs and food trucks. There’s something here for everyone, from Carrot Risotto and Dry-Fried Sugar Snap Peas to North Shore Fish Cakes; Wild Cherry Jelly; Northland Venison Burger with Wild Rice; Bison, Bacon & Cheddar Meatballs; Busy-Day Pho; Egg Coffee; Gravlax; Varmland Potato Sausage; Hmong Chicken Larb; Tater Tot Nachos; Thai Peanut Caramel Popcorn; Honey Pecan Pie; Classic Pound Cake with Cardamom; and Apple Dessert Hotdish.
Selling Street and Snack Foods
Author: Peter Fellows, Martin Hilmi
Publisher: Food & Agriculture Org
ISBN: 9251070717
Pages: 90
Year: 2011
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"The main purpose of this booklet is to create awareness about the multitude of opportunities that street and snack foods can provide for small-scale farmers in rural, peri-urban and urban areas. Moreover street and snack foods have positive effects on other member of the supply chain as well as poor consumers in rural, peri-urban and urban communities. it is hoped that policy-makers and development personnel recognize such opportunities and provide a supporting and enabling environment for such a livelihood strategy to be pursued."--P. 9.
India's Vegetarian Cooking
Author: Monisha Bharadwaj
ISBN: 185626792X
Pages: 176
Year: 2008-08-01
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Vegetarian cooking in India goes from strength to strength, as meat scares increase and knowledge about healthy vegetarian alternatives expands. This book offers flavoursome and exotic dishes to brighten up your vegetarian repertoire.
Unpack Me Again!
Author: Wang Shaoqiang
ISBN: 8416504539
Pages: 240
Year: 2017-05
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Exploring new trends and possibilities, this book features the most innovative packaging designs.