Carpe Cocoa, Seize the Chocolate!: 40 Recipes to Celebrate Chocolate - Sweet and Spicy; Bark, Bites, Dips, Sauces, Truffles Treats
Carpe Cocoa, Seize the Chocolate!: 40 Recipes to Celebrate Chocolate - Sweet and Spicy; Bark, Bites, Dips, Sauces, Truffles Treats

Author: Daniel Humphreys

Publisher: Independently Published

Published: 2019-01-24

Total Pages: 104

ISBN-13: 9781795029063

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Last time we counted there were 30 National Days celebrating chocolate! From National Chocolate Month in February to National Chocolate-Covered Anything Day on December 16 to this year's American Chocolate Week (March 18-24) In fact, there's at least one chocolate celebration in every month; enough to satisfy those with even the most insatiable sweet tooth. Not that we need an excuse, but just so you can join in the fun Carpe Cocoa, Seize the Chocolate brings you 40 celebratory sweet and spicy recipes. Here, is just a small selection of what we have to offer - - Barks & Bites: Pink Chocolate Bark with Chipotle and Pistachios, Cardamom and Milk Chocolate Bites and White Chocolate Bark with Pomegranates and Almonds - Dips & Sauces: German Chocolate Apple Dip, Chocolate & Stout Sauce, and Mint Chocolate Dessert Soup - Truffles &Treats: Dark Chocolate & Rose Truffles, Dark Chocolate Maple Syrup and Coconut Treats and Chocolate Covered Cherry Treats Regardless of whether you prefer dark, milk or white chocolate we've got you covered, dipped and filled!

Salt Sugar Fat
Salt Sugar Fat

Author: Michael Moss

Publisher: Signal

Published: 2013-02-26

Total Pages: 461

ISBN-13: 0771057091

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From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry's own say, "Enough already."

Cuisine and Culture
Cuisine and Culture

Author: Linda Civitello

Publisher: John Wiley & Sons

Published: 2011-03-29

Total Pages: 448

ISBN-13: 0470403713

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Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Witty and engaging, Civitello shows how history has shaped our diet--and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello's humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject.

The Wine Bible
The Wine Bible

Author: Karen MacNeil

Publisher: Workman Publishing Company

Published: 2015-10-13

Total Pages: 2408

ISBN-13: 0761187154

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No one can describe a wine like Karen MacNeil. Comprehensive, entertaining, authoritative, and endlessly interesting, The Wine Bible is a lively course from an expert teacher, grounding the reader deeply in the fundamentals—vine-yards and varietals, climate and terroir, the nine attributes of a wine’s greatness—while layering on tips, informative asides, anecdotes, definitions, photographs, maps, labels, and recommended bottles. Discover how to taste with focus and build a wine-tasting memory. The reason behind Champagne’s bubbles. Italy, the place the ancient Greeks called the land of wine. An oak barrel’s effect on flavor. Sherry, the world’s most misunderstood and underappreciated wine. How to match wine with food—and mood. Plus everything else you need to know to buy, store, serve, and enjoy the world’s most captivating beverage.

Room For Dessert
Room For Dessert

Author: David Lebovitz

Publisher: William Morrow Cookbooks

Published: 1999-11-01

Total Pages: 240

ISBN-13: 9780060191856

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Provides recipes along with information on ingredients and cooking utensils and equipment

The Language of Food: A Linguist Reads the Menu
The Language of Food: A Linguist Reads the Menu

Author: Dan Jurafsky

Publisher: W. W. Norton & Company

Published: 2014-09-15

Total Pages: 222

ISBN-13: 039324587X

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A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the Fork Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.

The Chicago Food Encyclopedia
The Chicago Food Encyclopedia

Author: Carol Haddix

Publisher: University of Illinois Press

Published: 2017-08-16

Total Pages: 646

ISBN-13: 025209977X

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The Chicago Food Encyclopedia is a far-ranging portrait of an American culinary paradise. Hundreds of entries deliver all of the visionary restauranteurs, Michelin superstars, beloved haunts, and food companies of today and yesterday. More than 100 sumptuous images include thirty full-color photographs that transport readers to dining rooms and food stands across the city. Throughout, a roster of writers, scholars, and industry experts pays tribute to an expansive--and still expanding--food history that not only helped build Chicago but fed a growing nation. Pizza. Alinea. Wrigley Spearmint. Soul food. Rick Bayless. Hot Dogs. Koreatown. Everest. All served up A-Z, and all part of the ultimate reference on Chicago and its food.

The Onion Book of Known Knowledge
The Onion Book of Known Knowledge

Author: The Onion

Publisher: Little, Brown

Published: 2012-10-23

Total Pages: 259

ISBN-13: 031613323X

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Are you a witless cretin with no reason to live? Would you like to know more about every piece of knowledge ever? Do you have cash? Then congratulations, because just in time for the death of the print industry as we know it comes the final book ever published, and the only one you will ever need: The Onion's compendium of all things known. Replete with an astonishing assemblage of facts, illustrations, maps, charts, threats, blood, and additional fees to edify even the most simple-minded book-buyer, The Onion Book of Known Knowledge is packed with valuable information -- such as the life stages of an Aunt; places to kill one's self in Utica, New York; and the dimensions of a female bucket, or "pail." With hundreds of entries for all 27 letters of the alphabet, The Onion Book of Known Knowledge must be purchased immediately to avoid the sting of eternal ignorance.

Cooking through History [2 volumes]
Cooking through History [2 volumes]

Author: Melanie Byrd

Publisher: Bloomsbury Publishing USA

Published: 2020-12-02

Total Pages: 1137

ISBN-13:

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From the prehistoric era to the present, food culture has helped to define civilizations. This reference surveys food culture and cooking from antiquity to the modern era, providing background information along with menus and recipes. Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history, with food central to social gatherings, celebrations, religious functions, and other aspects of daily life. This book surveys the history of cooking from the ancient world through the modern era. The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world. Each volume includes a chronology, historical introduction, and topical chapters on foodstuffs, food preparation, eating habits, and other subjects. Sections on particular civilizations follow, with each section offering a historical overview, recipes, menus, primary source documents, and suggestions for further reading. The work closes with a selected, general bibliography of resources suitable for student research.