Books That Cook : : The Making of a Literary Meal / / Melissa Goldthwaite; ed. by Marion Nestle, Jennifer Cognard-Black.
Whether a five-star chef or beginning home cook, any gourmand knows that recipes are far more than a set of instructions on how to make a dish. They are culture-keepers as well as culture-makers, both recording memories and fostering new ones.Organized like a cookbook, Books That Cook: The Making of...
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Superior document: | Title is part of eBook package: De Gruyter New York University Press Complete eBook-Package 2014-2015 |
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Place / Publishing House: | New York, NY : : New York University Press, , [2014] ©2014 |
Year of Publication: | 2014 |
Language: | English |
Online Access: | |
Physical Description: | 1 online resource :; 8 black and white illustrations |
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Table of Contents:
- Frontmatter
- Contents
- Foreword
- Acknowledgments
- Cooking the Book. An Introduction to Books That Cook
- Invocation
- 1. Porkchop Gravy
- Part I. Starters
- 2. From American Cookery
- 3. From Delights and Prejudices
- 4. Puffballs: Finding the Inside
- 5. Full Moon Soup with Snow
- 6. To Cèpe, with Love (or, The Alchemy of Longing)
- 7. Coriander and Carrot
- 8. An Unspoken Hunger
- Part II. Bread, Polenta, and Pasta
- 9. From The American Frugal Housewife
- 10. Recipe: Gingerbread
- 11. Whistle Stop, Alabama
- 12. Bread
- 13. In Nancy’s Kitchen
- 14. From The Food Taster
- Part III. Eggs
- 15. From Boston Cooking-School Cook Book
- 16. H Is for Happy
- 17. Making the Perfect Fried Egg Sandwich
- 18. All It Took Was a Road / Surprises of Urban Renewal
- 19. Poison Egg
- Part IV. Main Dishes
- 20. From The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat
- 21. American Liver Mush
- 22. Eat Your Pets
- 23. How to Make Stew in the Pinacate Desert: Recipe for Locke and Drum
- 24. Spirit-Fried No-Name River Brown Trout: A Recipe
- 25. Half-Life
- 26. The Poet in the Kitchen and The Poem of Chicken Breast with Fettuccine
- 27. A Good Roast Chicken
- 28. Turkey Bone Gumbo
- 29. Boiled Chicken Feet and Hundred-Year-Old Eggs
- 30. 13⁄16
- Part V. Side Dishes
- 31. From Mastering the Art of French Cooking
- 32. The Vegetable Gardens at Bilignin
- 33. Summer Salad
- 34. Reception
- 35. Potatoes and Love: Some Reflections
- 36. Repulsive Dinners: A Memoir
- 37. The Demystification of Food
- 38. How to Cook Moong Dal, Bengali Style
- 39. Food and Belonging: At “Home” and in “Alien-Kitchens”
- Part VI. Desserts
- 40. From Chez Panisse Menu Cookbook
- 41. All the Old Tales Are Tales of Hunger
- 42. Baking for Sylvia
- 43. Suman sa Ibos
- 44. Pie
- 45. Funeral Food
- 46. Pie Throwing
- 47. Burn
- 48. The Assurance of Caramel Cake
- A Toast
- 49. How to Make Rhubarb Wine
- Contributors