Salt
Salt

Author: Mark Kurlansky

Publisher: Vintage Canada

Published: 2011-03-18

Total Pages: 490

ISBN-13: 030736979X

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From the award-winning and bestselling author of Cod comes the dramatic, human story of a simple substance, an element almost as vital as water, that has created fortunes, provoked revolutions, directed economies and enlivened our recipes. Salt is common, easy to obtain and inexpensive. It is the stuff of kitchens and cooking. Yet trade routes were established, alliances built and empires secured – all for something that filled the oceans, bubbled up from springs, formed crusts in lake beds, and thickly veined a large part of the Earth’s rock fairly close to the surface. From pre-history until just a century ago – when the mysteries of salt were revealed by modern chemistry and geology – no one knew that salt was virtually everywhere. Accordingly, it was one of the most sought-after commodities in human history. Even today, salt is a major industry. Canada, Kurlansky tells us, is the world’s sixth largest salt producer, with salt works in Ontario playing a major role in satisfying the Americans’ insatiable demand. As he did in his highly acclaimed Cod, Mark Kurlansky once again illuminates the big picture by focusing on one seemingly modest detail. In the process, the world is revealed as never before.

Cod
Cod

Author: Mark Kurlansky

Publisher: Vintage Canada

Published: 2011-03-04

Total Pages: 306

ISBN-13: 0307369803

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Wars have been fought over it, revolutions have been spurred by it, national diets have been based on it, economies have depended on it, and the settlement of North America was driven by it. Cod, it turns out, is the reason Europeans set sail across the Atlantic, and it is the only reason they could. What did the Vikings eat in icy Greenland and on the five expeditions to America recorded in the Icelandic sagas? Cod -- frozen and dried in the frosty air, then broken into pieces and eaten like hardtack. What was the staple of the medieval diet? Cod again, sold salted by the Basques, an enigmatic people with a mysterious, unlimited supply of cod. Cod is a charming tour of history with all its economic forces laid bare and a fish story embellished with great gastronomic detail. It is also a tragic tale of environmental failure, of depleted fishing stocks where once the cod's numbers were legendary. In this deceptively whimsical biography of a fish, Mark Kurlansky brings a thousand years of human civilization into captivating focus.

Hot Sour Salty Sweet
Hot Sour Salty Sweet

Author: Jeffrey Alford

Publisher: Hachette UK

Published: 2000-10-07

Total Pages: 787

ISBN-13: 1579655645

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Luminous at dawn and dusk, the Mekong is a river road, a vibrant artery that defines a vast and fascinating region. Here, along the world's tenth largest river, which rises in Tibet and joins the sea in Vietnam, traditions mingle and exquisite food prevails. Award-winning authors Jeffrey Alford and Naomi Duguid followed the river south, as it flows through the mountain gorges of southern China, to Burma and into Laos and Thailand. For a while the right bank of the river is in Thailand, but then it becomes solely Lao on its way to Cambodia. Only after three thousand miles does it finally enter Vietnam and then the South China Sea. It was during their travels that Alford and Duguid—who ate traditional foods in villages and small towns and learned techniques and ingredients from cooks and market vendors—came to realize that the local cuisines, like those of the Mediterranean, share a distinctive culinary approach: Each cuisine balances, with grace and style, the regional flavor quartet of hot, sour, salty, and sweet. This book, aptly titled, is the result of their journeys. Like Alford and Duguid's two previous works, Flatbreads and Flavors ("a certifiable publishing event" —Vogue) and Seductions of Rice ("simply stunning"—The New York Times), this book is a glorious combination of travel and taste, presenting enticing recipes in "an odyssey rich in travel anecdote" (National Geographic Traveler). The book's more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads, and exotic desserts are accompanied by evocative stories about places and people. The recipes and stories are gorgeously illustrated throughout with more than 150 full-color food and travel photographs. In each chapter, from Salsas to Street Foods, Noodles to Desserts, dishes from different cuisines within the region appear side by side: A hearty Lao chicken soup is next to a Vietnamese ginger-chicken soup; a Thai vegetable stir-fry comes after spicy stir-fried potatoes from southwest China. The book invites a flexible approach to cooking and eating, for dishes from different places can be happily served and eaten together: Thai Grilled Chicken with Hot and Sweet Dipping Sauce pairs beautifully with Vietnamese Green Papaya Salad and Lao sticky rice. North Americans have come to love Southeast Asian food for its bright, fresh flavors. But beyond the dishes themselves, one of the most attractive aspects of Southeast Asian food is the life that surrounds it. In Southeast Asia, people eat for joy. The palate is wildly eclectic, proudly unrestrained. In Hot, Sour, Salty, Sweet, at last this great culinary region is celebrated with all the passion, color, and life that it deserves.

Salt, Fat, Acid, Heat
Salt, Fat, Acid, Heat

Author: Samin Nosrat

Publisher: Simon and Schuster

Published: 2017-04-25

Total Pages: 480

ISBN-13: 1476753830

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Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.

The Red Letter Words of Jesus
The Red Letter Words of Jesus

Author: Jack Countryman

Publisher: HarperChristian + ORM

Published: 2017-07-25

Total Pages: 224

ISBN-13: 0718097246

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The words of Jesus—red letter words—are the most important and life changing ever spoken. Discover the things Jesus thought were most important. What He says about how to live. His relationship with God and the Holy Spirit. And His overwhelming love for you. More than 115 passages from the Bible are considered with illuminating explanation and background facts. Most of all, discovering Jesus’ words will breathe life into your relationship with Him and help you draw close to the One who knows you fully and loves you completely. The Red Letter Words of Jesus, a classic gift book by bestselling author Jack Countryman, will encourage you in your faith journey, whether you are seeking Christ for the first time or have been following Him for decades. With Jesus’ words on one beautiful, highly designed page, and an informative explanation on the facing page, The Red Letter Words of Jesus will bring to life the teachings of Jesus in a new way.

Between Silk and Cyanide
Between Silk and Cyanide

Author: Leo Marks

Publisher: Simon and Schuster

Published: 2001-04-29

Total Pages: 624

ISBN-13: 0743200896

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In 1942, with a black-market chicken tucked under his arm by his mother, Leo Marks left his father's famous bookshop, 84 Charing Cross Road, and went off to fight the war. He was twenty-two. Soon recognized as a cryptographer of genius, he became head of communications at the Special Operations Executive (SOE), where he revolutionized the codemaking techniques of the Allies and trained some of the most famous agents dropped into occupied Europe. As a top codemaker, Marks had a unique perspective on one of the most fascinating and, until now, little-known aspects of the Second World War. This stunning memoir, often funny, always gripping and acutely sensitive to the human cost of each operation, provides a unique inside picture of the extraordinary SOE organization at work and reveals for the first time many unknown truths about the conduct of the war. SOE was created in July 1940 with a mandate from Winston Churchill to "set Europe ablaze." Its main function was to infiltrate agents into enemy-occupied territory to perform acts of sabotage and form secret armies in preparation for D-Day. Marks's ingenious codemaking innovation was to devise and implement a system of random numeric codes printed on silk. Camouflaged as handkerchiefs, underwear, or coat linings, these codes could be destroyed message by message, and therefore could not possibly be remembered by the agents, even under torture. Between Silk and Cyanide chronicles Marks's obsessive quest to improve the security of agents' codes and how this crusade led to his involvement in some of the war's most dramatic and secret operations. Among the astonishing revelations is his account of the code war between SOE and the Germans in Holland. He also reveals for the first time how SOE fooled the Germans into thinking that a secret army was operating in the Fatherland itself, and how and why he broke the code that General de Gaulle insisted be available only to the Free French. By the end of this incredible tale, truly one of the last great World War II memoirs, it is clear why General Eisenhower credited the SOE, particularly its communications department, with shortening the war by three months. From the difficulties of safeguarding the messages that led to the destruction of the atomic weapons plant at Rjukan in Norway to the surveillance of Hitler's long-range missile base at Peenemünde to the true extent of Nazi infiltration of Allied agents, Between Silk and Cyanide sheds light on one of the least-known but most dramatic aspects of the war. Writing with the narrative flair and vivid characterization of his famous screenplays, Marks gives free rein to his keen sense of the absurd and wry wit without ever losing touch with the very human side of the story. His close relationship with "the White Rabbit" and Violette Szabo -- two of the greatest British agents of the war -- and his accounts of the many others he dealt with result in a thrilling and poignant memoir that celebrates individual courage and endeavor, without losing sight of the human cost and horror of war.

Salt & Straw Ice Cream Cookbook
Salt & Straw Ice Cream Cookbook

Author: Tyler Malek

Publisher: Clarkson Potter

Published: 2019-04-30

Total Pages: 242

ISBN-13: 1524760161

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Using a simple five-minute base recipe, you can make the “brilliant” (Andrew Zimmern), “astonishingly good” (Ruth Reichl) flavors of the innovative “ice cream gods” (Bon Appétit) Salt & Straw at home. NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY Eater • Delish • Epicurious Based out of Portland, Oregon, Salt & Straw is the brainchild of two cousins, Tyler and Kim Malek, who had a vision but no recipes. They turned to their friends for advice—chefs, chocolatiers, brewers, and food experts of all kinds—and what came out is a super-simple base that takes five minutes to make, and an ice cream company that sees new flavors and inspiration everywhere they look. Using that base recipe, you can make dozens of Salt & Straw’s most beloved, unique (and a little controversial) flavors, including Sea Salt with Caramel Ribbons, Roasted Strawberry and Toasted White Chocolate, and Buttered Mashed Potatoes and Gravy. But more importantly, this book reveals what they’ve learned, how to tap your own creativity, and how to invent flavors of your own, based on whatever you see around you. Because ice cream isn’t just a thing you eat, it’s a way to live. Praise for Salt & Straw Ice Cream Cookbook “Making ice cream at home is already enough of a mental hurdle. . . . Salt & Straw is out to prove us wrong with a new cookbook . . . making crazy ice cream flavors is more than doable—it’s addictive.”—Portland Monthly “The approachable, you-can-do-this nature of the book should be all that home cooks need to try it out.”—Eater “I originally sought out this book solely because of the Meyer Lemon Blueberry Buttermilk Custard. . . . It is the greatest ice cream flavor that’s ever existed and, because it’s only a seasonal flavor in their stores, I needed the recipe so I could make it whenever I wanted.”—Bon Appétit “A cookbook dedicated to ice cream? Yes, please. This is essential reading for Salt & Straw fans.”—Food & Wine “Few of America’s many ice cream makers are as seasonally minded and downright creative as Salt & Straw co-founder Tyler Malek.”—GrubStreet