This book provides a delightful sampling of traditional English dishes. Here are specialties from "the other side of the pond", with names that sound whimsical to the American ear: Steak and Kidney Pie, Toad in the Hole, Jellied Eels, Spotted Dick, Lancashire Hot Pot, Bubble and Squeak, Bangers and Mash, Jugged Hare, Yorkshire Pudding, and of course, Fish and Chips. Recipes are split into categories: soups, appetizers (which the English call "starters"), seafood, main courses, desserts, and drinks.
Every day at two o'clock, Antonio and his family eat together at the big wooden table that Papa made. Antonio's mother is happy when everyone is there, talking, eating, sharing. Then each day for a week someone is missing from the table, and Antonio goes looking ...
The first cookbook from English foodie and author of The Year Of Eating Dangerously-comfort food from the country that invented it Award-winning food writer Tom Parker Bowles is one of the world's most enthusiastic eaters. He's as over the moon for simple food-a perfectly melting bacon, egg and cheese sandwich, or a rich tomato soup-as he is for the exotic, the fiery hot, and the elegant. Like many everyday gourmands, he never wastes a meal. The dinners he puts together for his young family at home are as carefully thought-out and executed as anything he makes for company. His easy culinary style and winning writing will delight fans of his fellow Englishman Simon Hopkinson's Roast Chicken and Other Stories. The 140 recipes in Let's Eat are divided into extremely useful chapters, such as "Comfort Food", "Quick Fixes," and "Slow & Low" and include: - scrambled eggs - roast lamb - his Mum's heavenly roast chicken - Asian noodle soup - meatballs - sticky toffee pudding Rounded out with a weekday cook's shortcuts and basics, such as how to make stock and how to transform leftovers into entirely new meals, Let's Eat is one of the best curl-up-and-read-it-tonight cookbooks of the season.
Have you ever been frustrated, aggravated, irritated, upset, disturbed, annoyed, bothered, perturbed or discouraged when you are trying to write a decent paragraph in the English language, and suddenly found out that you are not sure of the grammar rules, and it is hard to locate that wizard to tell you once and for all whether you should place a comma here or there? You probably look into your dictionary first and scream out loud or yell at the innocent computer screen because the information you are looking for is not there. Do not panic or dread; help is on the way. This book is an attempt to give you a summary of resources when it comes to grammar in laypersons language. With the index in the back of the book, you will be able to easily and effortlessly locate what you want to look up and find the answer right at your fingertips. Speaking from previous English knowledge, skills, practices, understandings, familiarities and know-how, I realize that sometimes the more grammar books you read, the more confused you get. There are tons of grammar books out there, but upon which one can you rely? There are contradictions constantly when you read more than one grammar book. One book will tell you to use an s after 2005s to execute plurality; others may not recommend the same. In addition, languages are animate. They change all the time. They can get sick and die, and they can have newly generated sounds and words. Language has a life. Born and raised in Bangkok, Thailand, English was taught to me at an early age, but it was taught as a foreign language, where there were only a few English classes per week. I did not have the opportunity of being in a bilingual environment. I struggled and studied hard. My parents made sure that I received a great education. English was taught to me by so many teachers and professors from many different countries, some of whom were not native speakers of the English language. I received many different grammar rules that often confused me, but as I acquired more education, things started to become clearer. As an undergraduate student in Bangkok, I majored in English and double-minored in Linguistics and Psychology. I continued my studies at the University of Illinois Graduate School in Linguistics and Teaching English as a Second Language in the United States. Suddenly, I became an English professor. I received my masters degree in January, and, in the same month, I started teaching at a university. In my profession, there are ESL and EIL. I would like to clarify the abbreviations ESL and EIL. ESL stands for English as a Second Language. EIL stands for English as an International Language. There are also other terms such as ESOL (English for Speakers of Other Languages) and EFL (English as a Foreign Language). Even though English is not the most spoken language in the world, it has, indeed, become international, used by hundreds of millions of people every day. So, I will attempt to write this book from an angle of one who has been there and done that. In other words, I have been an ESL/EIL student and an ESL/EIL professor. I still learn new things about English grammar on a daily basis. There are so many rules out there, but it is fun to continue to learn. One should never stop learning, period! I have been teaching ESL/EIL for over three decades. I have always sympathized with my students as I have seen them struggle to gain command of the English language. My background as an ESL/EIL student and as an ESL/EIL teacher, hopefully, has helped my students a great deal. I have also learned a lot from my students. Therefore, this book is a compilation of what I have learned throughout the years, first as a little girl, as an ESL/EIL student, and now as an ESL/EIL professor.
There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast’s unbridled joy. Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area’s famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France—even the frites of France. You’ll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces. Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It’s a book you’ll open anywhere—and never want to close.
The food that Jewish people eat is part of our connection to our faith, culture, and history. Not only is Jewish food comforting and delicious, it’s also a link to every facet of Judaism. By learning about and cooking traditional Jewish dishes, we can understand fundamentals such as kashrut, community, and diversity. And Jewish history is so connected to food that one comedian said that the story of Judaism can be condensed into nine words: They tried to kill us. We survived. Let’s eat. Let’s Eat follows the calendar of Jewish holidays to include food from the many different Jewish communities around the world; in doing so, it brings the values that are the foundation of Judaism into focus. It also covers the way these foods have ended up on the Jewish menu and how Jews, as they wandered through the world, have influenced and been influenced by other nations and cuisines. Including over 40 recipes, this delicious review of the role of food in Jewish life offers a lively history alongside the traditions of
BONUS: This edition contains an excerpt from Calvin Trillin's Quite Enough of Calvin Trillin. “Trillin is our funniest food writer. He writes with charm, freedom, and a rare respect for language.” –New York magazine In this delightful and delicious book, Calvin Trillin, guided by an insatiable appetite, embarks on a hilarious odyssey in search of “something decent to eat.” Across time zones and cultures, and often with his wife, Alice, at his side, Trillin shares his triumphs in the art of culinary discovery, including Dungeness crabs in California, barbecued mutton in Kentucky, potato latkes in London, blaff d’oursins in Martinique, and a $33 picnic on a no-frills flight to Miami. His eating companions include Fats Goldberg, the New York pizza baron and reformed blimp; William Edgett Smith, the man with the Naughahyde palate; and his six-year-old daughter, Sarah, who refuses to enter a Chinese restaurant unless she is carrying a bagel (“just in case”). And though Alice “has a weird predilection for limiting our family to three meals a day,” on the road she proves to be a serious eater–despite “seemingly uncontrollable attacks of moderation.” Alice, Let Eat amply demonstrates why The New Republic called Calvin Trillin “a classic American humorist.” “One of the most brilliant humorists of our times . . . Trillin is guaranteed good reading.” –Charleston Post and Courier “Read Trillin and laugh out loud.” –Time
