A history, guidebook, and cookbook showcasing the chocolate chip cookie! Wyman tells the true story of the cookie's invention; provides a state-by-state survey of bakeries and restaurants known for their chocolate chip cookie creations; and provides recipes for sour cream, pudding, kosher, vegan, and gluten-free cookies, as well as tips for taking your recipe to the next level.
In this collection of essays, John Thorne sets out to explore the origins of his identity as a cook, going "here" (the Maine coast, where he'd summered as a child and returned as an adult for a decade's sojourn), "there" (southern Louisiana, where he was captivated by Creole and Cajun cooking), and "everywhere" (where he provides a sympathetic reading of such national culinary icons as the hamburger, white bread, and American cheese, and sits down to a big bowl of Texas red). These intelligent, searching essays are a passionate meditation on food, character, and place.
60 accessible, anytime recipes for delectable cookies, cakes, brownies, and bars that need only one bowl and easy-to-find ingredients, from the award-winning author of Snacking Cakes “Snacking Bakes is packed with Yossy’s trademark crave-worthy sweet-and-salty, ooey-gooey excellence—all without the fussiness and dish pile-up in the sink.”—Jenny Rosenstrach, New York Times bestselling author of Dinner: A Love Story A BEST COOKBOOK OF THE YEAR: The New York Times, San Francisco Chronicle, The Boston Globe, Good Housekeeping, Epicurious, Library Journal Instantly satisfy your cravings with a collection of sweet and savory bakes that are delicious and easy to make. Trusted baker Yossy Arefi promises simple recipes that require minimal effort with big rewards. Almost every treat can be made in under one hour, in one bowl, and with no fancy ingredients or equipment—leaving you with less time in the kitchen and more time for snacking! Its approachable, crowd-pleasing style makes it the perfect introduction to baking too, even for kids. Yossy covers all the baked-good bases with recipes that feature a wide range of enticing flavors (even savory!) and are each accompanied by gorgeous photography shot by Yossy herself. • Cookies: Magical Peanut Butter Cookies, Monster Cookies, New Favorite Chocolate Chip Cookies, Blueberry Cornmeal Cookies, Fudgy Sesame Oat Cookies, Snack Attacks, Banana Brownie Cookies • Bars, Brownies, and Bark: Triple Chocolate Olive Oil Blondies, Blueberry Swirl Blondies, Coconut Cookie Bark, Pumpkin Chocolate Chip Bars, Loaded Chocolate Chip Cookie Bars, Ginger Cherry Oaties • Cakes and Loaves: Chocolate Chip Snickerdoodle Cake, Spiced Applesauce Crumb Cake, Brown Sugar Peach Cake, Peanut Butter Jam Cake, Everything Bagel Biscuit Bread An expansive companion to Snacking Cakes, Snacking Bakes will satisfy family and friends, bakers and non-bakers alike, with its creative, appealing, and simple delights.
Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
Co-authored by a novelist and a scholar, Speaking of Writing follows four college students from diverse backgrounds as they face the challenges of reading, writing, and critical thinking in first-year composition classes and across the disciplines. Each chapter engages students in relatable, often humorous scenarios that focus on key challenges. Through its story-based approach, this brief rhetoric enacts process-based pedagogy, showing student writers grappling with fundamental questions: How can I apply my own strategies for success to new assignments? How can I maintain my own voice when asked to compose in an academic style? What do college professors mean by a thesis? Why is my argument weak, and how can I make it stronger? The book vividly dramatizes a draft-and-revision process that includes instructor feedback, peer review, and careful research.
Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food!Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors.Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink. DT Nearly 1,000 articles on American food and drink, from the curious to the commonplace DT Beautifully illustrated with hundreds of historical photographs and color images DT Includes informative lists of food websites, museums, organizations, and festivals
A collection of 75 mouth-watering recipes in the same user-friendly format and fun design as the successful A Baker's Field Guide to Christmas Cookies. America's favorite cookie gets star treatment. Every cookie is photographed in full color, with a description.
Whether titans of industry, influential business leaders, or creators of history's most recognizable brands, these entrepreneurs had the vision, innovation, and ruthless determination to make their marks on our society in indelible ways. Boldly illustrated and comprehensive in its scope and depth, Entrepreneurs Who Changed History profiles more than 90 industry leaders across the world and throughout the ages - from the enterprising bankers of the medieval world and the merchants of an empire to the titans of industry and the geniuses of Silicon Valley. Combining accessible text with specially-commissioned illustrated portraits in a range of bold artwork styles, photographs, and infographics, entries showcase each individual in a fresh, visual way. The towering personalities behind some of history's most recognizable brands and companies - their ruthlessness, tenacity, creativity, and sheer grit - are all brought to vivid life. Profiling the kings and queens of commerce and trade, Entrepreneurs Who Changed History features the familiar faces of Vanderbilt and Rockefeller, Ford and Ferrari, Gates and Zuckerberg, alongside lesser-known figures such as the enterprising women of colonial America, the emancipated enslaved people who became millionaires against all odds, and the individuals powering today's emerging economies.
