Books That Cook : : The Making of a Literary Meal /

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
VerfasserIn:
Goldthwaite, Melissa,
MitwirkendeR:
Alexie, Sherman,
Anderson, Karen Leona,
Angelou, Maya,
Beard, James,
Beck, Simone,
Bertholle, Louisette,
Child, Julia,
Child, Lydia Maria,
Citino, David,
Cognard-Black, Jennifer,
Colwin, Laurie,
Darlington, Tenaya,
Dinin, Howard,
Duncan, David James,
Elbling, Peter,
Ephron, Nora,
Fagan, Kathy,
Farmer, Fannie Merritt,
Fisher, M. F. K.,
Flagg, Fannie,
Fox Averill, Thomas,
Glaser, Michael S.,
Goldthwaite, Melissa A.,
Grant, Caroline M.,
Hanstedt, Paul,
Katrak, Ketu H.,
Kloefkorn, Bill,
Kooser, Ted,
Levy, E. J.,
Lim, Shirley Geok-Lin,
Lindner, April,
Lust, Teresa,
Meloy, Ellen,
Moore, Judith,
Moses, Kate,
Nestle, Marion,
Newcomer, Caitlin,
Olds, Sharon,
Quimba, Cheryl,
Roahen, Sara,
Rombauer, Irma S.,
Shange, Ntozake,
Shankar, Ravi,
Simmons, Amelia,
Smart-Grosvenor, Vertamae,
Snyder, Gary,
Tempest Williams, Terry,
Thompson, Deborah,
Toklas, Alice B.,
Waters, Alice,
West, Michael Lee,
HerausgeberIn:
Cognard-Black, Jennifer,
Nestle, Marion,
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

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