Recommendations based on "Chinese Menu The History, Myths, and Legends Behind Your Favorite Foods"

#1 GLOBAL BESTSELLER WITH MORE THAN 6 MILLION COPIES SOLD • Meet Elizabeth Zott: “a gifted research chemist, absurdly self-assured and immune to social convention” (The Washington Post) in 1960s California whose career takes a detour when she becomes the unlikely star of a beloved TV cooking show. • STREAM ON APPLE TV+This novel is “irresistible, satisfying and full of fuel” (The New York Times Book Review) and “witty, sometimes hilarious...the Catch-22 of early feminism” (Stephen King, via Twitter).A BEST BOOK OF THE YEAR: The New York Times, Washington Post, NPR, Oprah Daily, Entertainment Weekly, NewsweekChemist Elizabeth Zott is not your average woman. In fact, Elizabeth Zott would be the first to point out that there is no such thing as an average woman. But it’s the early 1960s and her all-male team at Hastings Research Institute takes a very unscientific view of equality. Except for one: Calvin Evans; the lonely, brilliant, Nobel–prize nominated grudge-holder who falls in love with—of all things—her mind. True chemistry results.But like science, life is unpredictable. Which is why a few years later Elizabeth Zott finds herself not only a single mother, but the reluctant star of America’s most beloved cooking show Supper at Six. Elizabeth’s unusual approach to cooking (“combine one tablespoon acetic acid with a pinch of sodium chloride”) proves revolutionary. But as her following grows, not everyone is happy. Because as it turns out, Elizabeth Zott isn’t just teaching women to cook. She’s daring them to change the status quo.Laugh-out-loud funny, shrewdly observant, and studded with a dazzling cast of supporting characters, Lessons in Chemistry is as original and vibrant as its protagonist.

A Cook’s Book is the story of Nigel Slater’s life in the kitchen . . .. . . from the first jam tart Nigel made with his mum standing on a chair trying to reach the Aga, through to what he is cooking now. He writes about how his cooking has changed from discovering the trick to whipping cream perfectly, to the best way to roast a chicken. He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris and his first slice of buttercream-topped chocolate cake.These are the favourite recipes Nigel Slater cooks at home every day; the heart and soul of his cooking. Chapters include: the solace of soup, everyday dinners, a feast of green and a slice of tart. Then there are, of course, the ultimate puddings and cakes with sections on the silence of cheesecake and biscuits, friands and the brownie. This is Nigel Slater at his finest.

About Eat: What can you expect from my new book? All the things you love about the other ones - in the form of 95 new, fresh and exciting recipes to inspire you. A huge section of the book is crammed with nourishing, family-friendly dinners. Then there's the 'Slow' section packed with warming winter meals. The treats section is another smorgasbord of deliciousness that'll have people drooling (Orange Chocolate Sherbet Slice, Choc-hazelnut Cheesecake or Tuck-Shop Donuts, anyone?). There's a section for tasty sides that you can mix and match with your main courses, as well as a my favourite condiments, sauces and random goodies I thought you'd like (the ketchup and the pesto are must tries, as is the homemade bread). No fancy stuff, complicated instructions or hard-to-find ingredients - just real food with real flavour, made with love, for you. Let's eat...

Divided into such sections as soups, salads, pastas, and desserts, this colorful cookbook presents a series of simple, basic recipes, along with step-by-step photographs and instructions on how to create increasingly sophisticated variations on these easyModern ClassicsHay, DonnaHarpercollinsPublication 2002/11/01Number of 192Binding PAPERBACKLibrary of

A playful and accessible guide to fermenting at home"Lovely... delightful... enchanting." —Nigella LawsonJames Read is on a mission to smuggle bacteria into our kitchens. In Of Cabbages & Kimchi, he takes the ten greatest 'living' ferments - fermented foods that are neither cooked nor pasteurized - and places them under the microscope, before cooking with them in all their delicious versatility.From the fiery funk of kimchi to the velvet tang of kefir, James describes the microbial process, then shares his recipes for recreating these wonders in your own kitchen - no specialist equipment required. Alongside his recipes, James investigates the extraordinary cultural and historic backgrounds of fermented foods, exploring how the microbes that bring them to life have developed alongside our culinary evolution.Featuring over fifty recipes - including Mushroom and Sauerkraut Pierogi, Chilled Radish Noodle Soup and Green Chilli Fermented Salsa - and packed to the brim with Marija Tiurina's gastro-surrealist watercolor illustrations, Of Cabbages and Kimchi will help you create, understand and appreciate fermentation's bubbling magic.Includes metric measures.

Baking with Blondie blogger Mandy Merriman takes the guesswork out of delicious and beautiful cakes—starting with boxed mixes and then adding flavorful ingredients and creative decorations—for occasion-worthy cakes any baker can make. I’ll Bring the Cake features stunning and mouthwatering cakes for any occasion or holiday, but there’s a twist—each gorgeous creation begins with a humble boxed mix. Starting from a mix takes the guesswork out of baking and ensures perfect results, leaving more time for getting creative with Mandy’s whimsical, jaw-dropping decorating ideas. Step-by-step photo tutorials accompany special holiday-themed decorating projects as well as an essential primer on stacking, filling, and frosting to get you started. And Mandy’s expert advice and tips set you up for success in every project. Standout flavor combinations include: Shamrock Shake Cake with Vanilla Mint Buttercream Rocket Pop Piñata Cake for the Fourth of July Double Funfetti Cake Blueberry Shortbread Crumble Cake Caramel Apple Cider Cake with Apple Filling Dark Chocolate Raspberry Cake Coconut Macadamia White Chocolate Cake Crème Brûlée Cake with Roasted Sugar Buttercream and so many more… With beautiful visuals and dynamite flavors that any baker can master, this is an irresistible book for cake bakers of all stripes. After all, it’s not a party without cake, and whoever brings the cake is always welcome!

The official tie-in coloring book of the #1 New York Times bestseller, The Gingerbread Bakery!“Will likely be your most cherished autumn companion”―Buzzfeed on The Pumpkin Spice Café coloring bookWelcome to The Gingerbread BakeryTHIS COZY COLORING BOOK FEATURES:❄️37 hand-drawn festive scenes and seasonal aesthetic designs❄️Cozy, escapist coloring pages for stress release and relaxation❄️Individually printed pages to prevent bleed-through to other designs❄️Hours of entertainment❄️Quotes from The Gingerbread Bakery bookOther titles in this cozy coloring series:The Pumpkin Spice Café (fall aesthetic)The Strawberry Patch Pancake House (spring aesthetic)

America’s favorite storyteller, Pat Conroy, is back with a unique cookbook that only he could conceive. Delighting us with tales of his passion for cooking and good food and the people, places, and great meals he has experienced, Conroy mixes them together with mouthwatering recipes from the Deep South and the world beyond. It all started thirty years ago with a chance purchase of The Escoffier Cookbook, an unlikely and daunting introduction for the beginner. But Conroy was more than up to the task. He set out with unwavering determination to learn the basics of French cooking—stocks and dough—and moved swiftly on to veal demi-glace and pâte brisée. With the help of his culinary accomplice, Suzanne Williamson Pollak, Conroy mastered the dishes of his beloved South as well as the cuisine he has savored in places as far away from home as Paris, Rome, and San Francisco. Each chapter opens with a story told with the inimitable brio of the author. We see Conroy in New Orleans celebrating his triumphant novel The Prince of Tides at a new restaurant where there is a contretemps with its hardworking young owner/chef—years later he discovered the earnest young chef was none other than Emeril Lagasse; we accompany Pat and his wife on their honeymoon in Italy and wander with him, wonderstruck, through the markets of Umbria and Rome; we learn how a dinner with his fighter-pilot father was preceded by the Great Santini himself acting out a perilous night flight that would become the last chapters of one of his son’s most beloved novels. These tales and more are followed by corresponding recipes—from Breakfast Shrimp and Grits and Sweet Potato Rolls to Pappardelle with Prosciutto and Chestnuts and Beefsteak Florentine to Peppered Peaches and Creme Brulee. A master storyteller and passionate cook, Conroy believes that “A recipe is a story that ends with a good meal.” “This book is the story of my life as it relates to the subject of food. It is my autobiography in food and meals and restaurants and countries far and near. Let me take you to a restaurant on the Left Bank of Paris that I found when writing The Lords of Discipline. There are meals I ate in Rome while writing The Prince of Tides that ache in my memory when I resurrect them. There is a shrimp dish I ate in an elegant English restaurant, where Cuban cigars were passed out to all the gentlemen in the room after dinner, that I can taste on my palate as I write this. There is barbecue and its variations in the South, and the subject is a holy one to me. I write of truffles in the Dordogne Valley in France, cilantro in Bangkok, catfish in Alabama, scuppernong in South Carolina, Chinese food from my years in San Francisco, and white asparagus from the first meal my agent took me to in New York City. Let me tell you about the fabulous things I have eaten in my life, the story of the food I have encountered along the way. . . ”

How many different ice-cream sundaes can you make? With 6 ingredients to choose from, there are so many combinations. Read all about the sundaes they're making at the school picnic. Math has never been so delicious!

The year's top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country. "These are stories about culture," writes J. Kenji López-Alt in his introduction. "About how food shapes people, neighborhoods, and history." This year's Best American Food Writing captures the food industry at a critical moment in history -- from the confrontation of abusive kitchen culture, to the disappearance of the supermarkets, to the rise and fall of celebrity chefs, to the revolution of baby food. Spanning from New York's premier restaurants to the chile factories of New Mexico, this collection lifts a curtain on how food arrives on our plates, revealing extraordinary stories behind what we eat and how we live. THE BEST AMERICAN FOOD WRITING 2020 INCLUDES BURKHARD BILGER, KAT KINSMAN, LAURA HAYES, TAMAR HASPEL, SHO SPAETH, TIM MURPHY and others