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As seen on Oprah! Acclaimed chef Michel Nischan knows that eating well is all about balance, and his beautiful cookbook proves that robust meals can be both healthy and flavorful. Avoiding the high-fat dairy products prevalent in so many cookbooks, he uses vegetable juices and olive oil to achieve the same luscious flavors. Who knew that sweet potatoes make a rich sauce that's fabulous drizzled over coriander-seasoned duck? Or that creamy white bean dip spread on crusty bread could make you forget about butter? And after eating a healthful dinner, it's okay to indulge in a dessert, like Flourless Hazelnut Cake. A chapter on basics provides a solid foundation of stocks and sauces, while the glossary describes how to find and use unusual ingredients. For the good home cook who craves something new and delicious and particularly those who want to eat well while maintaining a heart-healthy diet, it's simply a matter of Taste Pure and Simple.
The creator of the award-winning Beecher’s Handmade Cheese in Seattle, Kurt Beecher Dammeier knows that great food begins with the highestquality ingredients prepared simply,so their natural, intense flavors shine through. In this, his first cookbook, you’ll discover that meals based on great raw materials require fewer ingredients,take less time to prepare, are healthier for you and your family, and taste phenomenal.In Pure Flavor,Kurt shares more than 125 favorite recipes from his popular gourmet food shops and restaurant. This is fresh food that celebrates the quintessentially American flavors of the Pacific Northwest region that Kurt calls home. He shows you how pan-searing locally grown broccoli brings out its unique flavor, how an outstanding aged American Cheddar turns a bowl of tomato soup into ameal to remember, how a simple marmalade sauce can effortlessly enliven pork chops, and how asplash of light vinaigrette punctuated with lemon and basil makes any fresh fish shine. Here are recipes for everything from a winning weekend breakfast dish of Apple-Hazelnut Waffles with Northwest Berry Syrup to hearty dinners like Dungeness Crab Mac & Cheese.Kurt knows where to find plump Washington cherries, crunchy Oregon hazelnuts,and fresh Puget Sound salmon and encourages home cooks to explore the culinary bounties of their area. He even includes helpful sidebars that demystify food terms, explaining the difference between Dungeness and peekytoe crabs,farmed and wild salmon, and “natural”and “organic.” Whether it’s the sweet-tart bite of a juicy blackberryor the pungent tang of awonderful blue cheese, natural and fresh flavors can be discovered anywhere. With stunning photography and irresistible recipes, Pure Flavor will inspire you to seek out America’s pure flavors, wherever you live.
The Invention of Taste provides a detailed overview of the development of taste, from ancient times to the present. At the heart of the book is an intriguing question: why did the sensory attribute of human taste become a social metaphor and aesthetic value for judging cultural qualities of art, fashion, cuisine and other social constructions? Unique amongst the senses, taste is at once a biologically derived sense, private, personal and individual, yet also a sensibility which can be acquired, shared, and communicated. Exploring the many factors that defined the evolution of taste – from medieval morals and medicine to social and cultural philosophy, the rise of aesthetics, birth of fashion, branding trends, and luxury worship in the age of mass consumption – Luca Vercelloni’s ambitious text provides readers with an outstanding introduction to the subject, making it the cultural history of taste.Now available for the first time in English, Taste features a new final chapter and a preface by series editor David Howes. Rich in detail and examples, this interdisciplinary work is an important read for students and researchers in sensory studies, philosophy, sociology and cultural studies, as well as gastronomy, fashion, design, and branding.
This book analyzes the coloniality of the concept of taste that gastronomy constructed and normalized as modern. It shows how gastronomy’s engagement with rationalist and aesthetic thought, and with colonial and capitalist structures, led to the desensualization, bureaucratization and racialization of its conceptualization of taste. The Coloniality of Modern Taste provides an understanding of gastronomy that moves away from the usual celebratory approach. Through a discussion of nineteenth-century gastronomic publications, this book illustrates how the gastronomic notion of taste was shaped by a number of specifically modern constraints. It compares the gastronomic approach to taste to conceptualizations of taste that emerged in other geographical and philosophical contexts to illustrate that the gastronomic approach stands out as particularly bereft of affect. The book argues that the understanding of taste constructed by gastronomic texts continues to burden the affective experience of taste, while encouraging patterns of food consumption that rely on an exploitative and unsustainable global food system. This book will appeal to students and scholars interested in cultural studies, decoloniality, affect theory, sensory studies, gastronomy and food studies.
Reprint of the original, first published in 1857.
Richard Francis Burton (1821-90) was a British orientalist, soldier, spy, diplomat, and explorer best known for his travels in Arabia, Africa, and India. He was born in Torquay, on the southern coast of England, and was raised in France and Italy. It was there that he began to show his exceptional talent with languages by learning Latin, Greek, Italian, and French before he was 20. After two years at Oxford, he was dismissed on disciplinary grounds. He went on to join the British Army in India, where he served as an intelligence officer. Disguised as a Pashtun Muslim and supported by the Royal Geographical Society, in 1853 Burton undertook a hajj journey to the two Muslim holy cities of Mecca and Medina. His two-volume Personal Narrative of a Pilgrimage to el Medinah and Meccah recounts that journey. Burton spent years in preparation, mostly during his time in India. The journey first took him from England to Alexandria in Egypt, and further to Cairo, Suez, and Yanbu. From there he travelled to Medina and Mecca. Although Burton was not the first non-Muslim to perform the hajj, the accuracy of his well-documented account, including his measurements of the Kaaba in Mecca and his Victorian-era observations on Muslims (especially his copious notes on manners), brought him immediate fame. Burton begins the first volume of his work with a famed line of verse on cavalierism by the Arab poet al-Mutanabbi (915-65 AD): "I am well known to the night, the steeds, and the desert / the sword and [the guest], the paper and the pen." A controversial figure during his lifetime and a prolific writer and translator, Burton left behind 43 volumes of writing on his journeys and 30 volumes of translations, including of sensual books such the Kama Sutra of Vatsyayana, The Perfumed Garden of the Cheikh Nefzaoui, and the Arabian Nights. He died in Trieste, in what was then Austria-Hungary.
"A cookbook and wine guide from the San Francisco restaurant A16 that celebrates the traditions of southern Italy"--Provided by publisher.