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"[This is] a culinary history cookbook with a different twist -- women from different centuries recount the meals of their time ... Each chapter provides a menu and recipes for a succulent dinner inspired by these women of antiquity. Learn about a meal Anne Boleyn relished at Hampton Court with Henry VIII, eat a meal with Emily Dickenson, and celebrate Passover with Emma Goldman"--Cover.
A Washington Post Notable Nonfiction Book of 2017 One of NPR Fresh Air's "Books to Close Out a Chaotic 2017" NPR's Book Concierge Guide To 2017’s Great Reads “How lucky for us readers that Shapiro has been listening so perceptively for decades to the language of food.” —Maureen Corrigan, NPR Fresh Air Six “mouthwatering” (Eater.com) short takes on six famous women through the lens of food and cooking, probing how their attitudes toward food can offer surprising new insights into their lives, and our own. Everyone eats, and food touches on every aspect of our lives—social and cultural, personal and political. Yet most biographers pay little attention to people’s attitudes toward food, as if the great and notable never bothered to think about what was on the plate in front of them. Once we ask how somebody relates to food, we find a whole world of different and provocative ways to understand her. Food stories can be as intimate and revealing as stories of love, work, or coming-of-age. Each of the six women in this entertaining group portrait was famous in her time, and most are still famous in ours; but until now, nobody has told their lives from the point of view of the kitchen and the table. What She Ate is a lively and unpredictable array of women; what they have in common with one another (and us) is a powerful relationship with food. They include Dorothy Wordsworth, whose food story transforms our picture of the life she shared with her famous poet brother; Rosa Lewis, the Edwardian-era Cockney caterer who cooked her way up the social ladder; Eleanor Roosevelt, First Lady and rigorous protector of the worst cook in White House history; Eva Braun, Hitler’s mistress, who challenges our warm associations of food, family, and table; Barbara Pym, whose witty books upend a host of stereotypes about postwar British cuisine; and Helen Gurley Brown, the editor of Cosmopolitan, whose commitment to “having it all” meant having almost nothing on the plate except a supersized portion of diet gelatin.
NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry
Combines recipes with profiles of famous women and the dishes that they inspired the authors to create
From the Creator of the Popular Food Blog My Healthy Dish, a Collection of Recipes for Everyone in the Family In 2012, My Nguyen—a mother of two with a background in finance and dreams of becoming a dietitian—logged onto Instagram and started posting photos of meals she was making for her family on a regular basis. Her posts attracted more than 30,000 followers in four months, so she decided to give them more of what they were requesting via a blog titled My Healthy Dish. Two years later, she’d hit the one-million mark in followers and has never looked back! On her blog, My endorses the idea of a whole, healthy lifestyle while embracing a healthy diet. She posts recipes that are simple, delicious, and nutritious. Her approach of taking the dishes we already love and making them healthier with both beloved and new ingredients makes her recipes attractive to anyone looking to go back to the basics, cook more, and choose real foods over processed ones. In her first cookbook, My Healthy Dish, My presents more than eighty-five new recipes perfect for any family. These recipes are not only healthy, but also easy—great for the busy parent who may not have hours to devote to menu planning each week. Dishes such as stuffed blueberry pancakes, cauliflower tater tots, chicken tortilla soup, orange coconut cream smoothies, and peanut butter and jelly cookies are sure to please every type of eater. With tips related to quality over quantity and organic versus nonorganic, as well as notes on meal prepping and pages of stunning photos, home cooks will surely fall in love with this collection.
Gluten-free, dairy-free, and grain-free recipes that sound and look way too delicious to be healthy from The Defined Dish blog, fully endorsed by Whole30.
The enhanced e-book edition of The Pioneer Woman Cooks: Food from My Frontier gives you behind-the-scenes access to Ree at home on her ranch. In it you'll find videos of Ree cooking a bunch of her favorite recipes, six recipes not found in the book, and Ree's list of her favorite movies and songs to cook to. I'm Pioneer Woman. And I love to cook. Once upon a time, I fell in love with a cowboy. A strapping, rugged, chaps-wearing cowboy. Then I married him, moved to his ranch, had his babies . . . and wound up loving it. Except the manure. Living in the country for more than fifteen years has taught me a handful of eternal truths: every new day is a blessing, every drop of rain is a gift . . . and nothing tastes more delicious than food you cook yourself. The Pioneer Woman Cooks: Food from My Frontier is a mouthwatering collection of the simple-but-scrumptious recipes that rotate through my kitchen on a regular basis, including Cowgirl Quiche, Sloppy Joes, Italian Meatball Soup, White Chicken Enchiladas, and a spicy Carnitas Pizza that'll win you over for life. There are also some elegant offerings for more special occasions at your house: Osso Buco, Honey-Plum-Soy Chicken, and Rib-Eye Steak with an irresistible Onion-Blue Cheese Sauce. And the decadent assortment of desserts, including Blackberry Chip Ice Cream, Apple Dumplings, and Coffee Cream Cake, will make your heart go pitter-pat in the most wonderful way. In addition to detailed step-by-step photographs, all the recipes in this book have one other important quality in common: They're guaranteed to make your kids, sweetheart, dinner guests, in-laws, friends, cousins, or resident cowboys smile, sigh, and beg for seconds. (And hug you and kiss you and be devoted to you for life.) I hope you enjoy, devour, and love this book. I sure did love making it for you.
An illustrated cooking book with hundreds of recipes.
How do you get your dinner? That is the basic question of economics. When economist and philosopher Adam Smith proclaimed that all our actions were motivated by self-interest, he used the example of the baker and the butcher as he laid the foundations for 'economic man,' arguing that the baker and butcher didn't give bread and meat out of the goodness of their hearts. It's an ironic point of view coming from a bachelor who lived with his mother for most of his life—a woman who cooked his dinner every night.The economic man has dominated our understanding of modern-day capitalism, with a focus on self-interest and the exclusion of all other motivations. Such a view point disregards the unpaid work of mothering, caring, cleaning and cooking. It insists that if women are paid less, then that's because their labor is worth less.A kind of femininst Freakonomics, Who Cooked Adam Smith’s Dinner? charts the myth of economic man—from its origins at Adam Smith's dinner table, its adaptation by the Chicago School, and its disastrous role in the 2008 Global Financial Crisis—in a witty and courageous dismantling of one of the biggest myths of our time.