Garlic An Edible Biography PDF Download
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Author | : Robin Cherry |
Publisher | : Shambhala Publications |
Total Pages | : 240 |
Release | : 2014-11-11 |
Genre | : Cooking |
ISBN | : 0834829940 |
Download Garlic, an Edible Biography Book in PDF, ePub and Kindle
Garlic is the Lord Byron of produce, a lusty rogue that charms and seduces you but runs off before dawn, leaving a bad taste in your mouth. Called everything from rustic cure-all to Russian penicillin, Bronx vanilla and Italian perfume, garlic has been loved, worshipped, and despised throughout history. No writer has quite captured the epic, roving story of garlic—until now. While this book does not claim that garlic saved civilization (though it might cure whatever ails you), it does take us on a grand tour of its fascinating role in history, medicine, literature, and art; its controversial role in bigotry, mythology, and superstition; and its indispensable contribution to the great cuisines of the world. And just to make sure your appetite isn’t slighted, Garlic offers over 100 recipes featuring the beloved ingredient.
Author | : Robin Cherry |
Publisher | : Shambhala Publications |
Total Pages | : 272 |
Release | : 2014-11-11 |
Genre | : Cooking |
ISBN | : 1611801605 |
Download Garlic, an Edible Biography Book in PDF, ePub and Kindle
Featuring over 100 delicious, garlic-laden recipes, this culinary biography offers a tour through the colorful history of one of the world’s most timeless ingredients Garlic is the Lord Byron of produce, a lusty rogue that charms and seduces you but runs off before dawn, leaving a bad taste in your mouth. Called everything from rustic cure-all to Russian penicillin, Bronx vanilla and Italian perfume, garlic has been loved, worshipped, and despised throughout history. No writer has quite captured the epic, roving story of garlic—until now. While this book does not claim that garlic saved civilization (though it might cure whatever ails you), it does take us on a grand tour of its fascinating role in history, medicine, literature, and art; its controversial role in bigotry, mythology, and superstition; and its indispensable contribution to the great cuisines of the world. And just to make sure your appetite isn’t slighted, Garlic offers over 100 recipes featuring the beloved ingredient.
Author | : Lloyd J. Harris |
Publisher | : Addison-Wesley Longman |
Total Pages | : 300 |
Release | : 1988 |
Genre | : Cooking (Garlic) |
ISBN | : |
Download The Book of Garlic Book in PDF, ePub and Kindle
Author | : Linda Griffith |
Publisher | : Houghton Mifflin Harcourt |
Total Pages | : 438 |
Release | : 1998 |
Genre | : Cookery (Garlic) |
ISBN | : 9780395892541 |
Download Garlic, Garlic, Garlic Book in PDF, ePub and Kindle
Offers two hundred garlic recipes, explores garlic's medicinal benefits and the myths associated with it, and reviews its more than fifty varieties.
Author | : Martha Jay |
Publisher | : Reaktion Books |
Total Pages | : 136 |
Release | : 2016-06-15 |
Genre | : Cooking |
ISBN | : 1780236204 |
Download Onions and Garlic Book in PDF, ePub and Kindle
Look at any recipe for a savory dish and chances are it will start with this step: fry onions in a pan over medium heat. Onions—and their allium family relatives, shallots, garlic, chives, and leeks—are one of the most heavily used ingredients in cuisines all over the world. You’ll rarely find them in the spotlight, though—except for when they are fried into rings or used to repel vampires. In this book, Martha Jay gives alliums their due, offering an illuminating history of these cherished plants that follows the trail of their aromas to every corner of the globe and from ancient times up to today. Going back to the earliest recipes from ancient Mesopotamia, Jay traces the spread of alliums along trade routes through Central Asia and into ancient Greece and Rome. Likewise she follows their spread in East Asia, where they have become indispensable, and of course into Europe and the Americas, where the onion—and its odor—gave rise to the name “Chicago” and the leek became the national symbol of Wales. Celebrated, denigrated, prescribed, and proscribed, onions, garlic, and their relatives can be found—as Jay lavishly demonstrates—in the histories of peasants and kings, in cuisine and art, in tales of colonization and those of resistance, and in medicinal cures and magical potions alike. Her book is a welcome celebration of some of the most important ingredients in the world.
Author | : Stephen Fulder |
Publisher | : Inner Traditions / Bear & Co |
Total Pages | : 150 |
Release | : 2000 |
Genre | : Health & Fitness |
ISBN | : 9780892817252 |
Download Garlic Book in PDF, ePub and Kindle
Garlic has been renowned for centuries as a healing food. Now current research is showing garlic to be an effective preventive against cardiovascular disease, cancer, and bacterial and fungal infections. Here is the latest research, explaining how garlic works and how to get the most benefit from it. Garlic is the complete guide to this remarkable natural medicine.
Author | : Penny Woodward |
Publisher | : Hyland House Publishing |
Total Pages | : 248 |
Release | : 1996 |
Genre | : Cooking |
ISBN | : 9781864470093 |
Download Garlic and Friends Book in PDF, ePub and Kindle
A colorful, encyclopedic work on the garlic family detailing the fascinating history of mankind's use of the allium.
Author | : Ruth Reichl |
Publisher | : Penguin |
Total Pages | : 352 |
Release | : 2006-03-28 |
Genre | : Biography & Autobiography |
ISBN | : 1101163348 |
Download Garlic and Sapphires Book in PDF, ePub and Kindle
GARLIC AND SAPPHIRES is Ruth Reichl's riotous account of the many disguises she employs to dine anonymously. There is her stint as Molly Hollis, a frumpy blond with manicured nails and an off-beige Armani suit that Ruth takes on when reviewing Le Cirque. The result: her famous double review of the restaurant: first she ate there as Molly; and then as she was coddled and pampered on her visit there as Ruth, New York Times food critic. What is even more remarkable about Reichl's spy games is that as she takes on these various disguises, she finds herself changed not just superficially, but in character as well. She gives a remarkable account of how one's outer appearance can very much influence one's inner character, expectations, and appetites. As she writes, "Every restaurant is a theater . . . even the modest restaurants offer the opportunity to become someone else, at least for a little while." GARLIC AND SAPPHIRES is a reflection on personal identity and role playing in the decadent, epicurean theaters of the restaurant world.
Author | : |
Publisher | : |
Total Pages | : 0 |
Release | : 1987 |
Genre | : Cookbooks |
ISBN | : 9780890875032 |
Download The Complete Garlic Lovers' Cookbook Book in PDF, ePub and Kindle
Now combined in one volume, here are all the recipes from THE GARLIC LOVERS' COOKBOOKS (Volumes I and II) plus prize-winning entries from the Great Garlic Cookoffs. This volume contains over 400 recipes from around the world and also includes a garlic glossary, tips on selection and storage, and much more.
Author | : Raymond Sokolov |
Publisher | : Vintage |
Total Pages | : 257 |
Release | : 2013-05-14 |
Genre | : Biography & Autobiography |
ISBN | : 0307962474 |
Download Steal the Menu Book in PDF, ePub and Kindle
Four decades of memories from a gastronome who witnessed the food revolution from the (well-provisioned) trenches—a delicious tour through contemporary food history. When Raymond Sokolov became food editor of The New York Times in 1971, he began a long, memorable career as restaurant critic, food historian, and author. Here he traces the food scene he reported on in America and abroad, from his pathbreaking dispatches on nouvelle cuisine chefs like Paul Bocuse and Michel Guérard in France to the rise of contemporary American food stars like Thomas Keller and Grant Achatz, and the fruitful collision of science and cooking in the kitchens of El Bulli in Spain, the Fat Duck outside London, and Copenhagen’s gnarly Noma. Sokolov invites readers to join him as a privileged observer of the most transformative period in the history of cuisine with this personal narrative of the sensual education of an accidental gourmet. We dine out with him at temples of haute cuisine like New York’s Lutèce but also at a pioneering outpost of Sichuan food in a gas station in New Jersey, at a raunchy Texas chili cookoff, and at a backwoods barbecue shack in Alabama, as well as at three-star restaurants from Paris to Las Vegas. Steal the Menu is, above all, an entertaining and engaging account of a tumultuous period of globalizing food ideas and frontier-crossing ingredients that produced the unprecedentedly rich and diverse way of eating we enjoy today.