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A beautiful keepsake for cooks to record their menus, illustrated by the celebrated chef and artist
Our Changing Menu unpacks the increasingly complex relationships between food and climate change. Whether you're a chef, baker, distiller, restaurateur, or someone who simply enjoys a good pizza or drink, it's time to come to terms with how climate change is affecting our diverse and interwoven food system. Michael P. Hoffmann, Carrie Koplinka-Loehr, and Danielle L. Eiseman offer an eye-opening journey through a complete menu of before-dinner drinks and salads; main courses and sides; and coffee and dessert. Along the way they examine the escalating changes occurring to the flavors of spices and teas, the yields of wheat, the vitamins in rice, and the price of vanilla. Their story is rounded out with a primer on the global food system, the causes and impacts of climate change, and what we can all do. Our Changing Menu is a celebration of food and a call to action—encouraging readers to join with others from the common ground of food to help tackle the greatest challenge of our time.
Recipes both new and nostalgic to make the holiday more delicious, from the acclaimed author of The Kosher Baker! Passover is a celebration of freedom—and Paula Shoyer’s innovative Passover collection celebrates culinary freedom, while still honoring the holidays dietary rules. Her dishes will set you free, combining all the nostalgic pleasure of family favorites with 65 contemporary creations sure to please a new generation of creative cooks. Covering both seder nights and all eight days of the holiday, Shoyer redefines Passover dining with an updated and global menu that includes Banana Charoset, Peruvian Roast Chicken with Salsa Verde, Moroccan Spiced Short Ribs, Sweet Potato Tzimmis, Eggplant Parmesan, and Frittata with Broccoli and Leeks. And don’t forget the desserts (many gluten-free) that are Shoyer’s speciality, including Triple Chocolate Biscotti, Opera Cake, and Pear Frangipane Tarts. To streamline your planning, there are eight full menus to use as is or to mix and match, along with suggestions for other meals. Passover has never been so easy or delicious! Praise for The Kosher Baker “Outstanding . . . a can’t-miss collection.” —Publishers Weekly (starred review)
Chez Panisse, a small restaurant in Berkeley, California, opened its doors in the summer of 1971. For forty years, the restaurant and its founder, legendary chef Alice Waters, has had a profound influence on food, farming, cooking, and dining around the world. In the beginning, Waters saw the beauty and aesthetic of fine printing as a way to communicate at the outset of the diners' experience the care and attention given to the preparation of their dinner. Berkeley-based artist Patricia Curtan began hand printing menus for the restaurant during its early years, while employed as a cook in the Chez Panisse kitchen. Curtan's menus, works of art in their own right, capture the unique spirit of the famous restaurant with letterpress and linoleum-block prints on beautiful paper. In Menus for Chez Panisse, Curtan presents four decades of menus including dinners for special guests such as Julia Child, Hillary Clinton, Mikhail Baryshnikov, and James Beard with notes about the menus, the artwork, the occasions, and, of course, the food.
‘A sparklingly delicious confection to satisfy the mystery reader’s appetite’ Helena Dixon, bestselling author of the Miss Underhay Mysteries
There were signs all throughout town telling eight-year-old Connie where she could and could not go. But when Connie sees four young men take a stand for equal rights at a Woolworth’s lunch counter in Greensboro, North Carolina, she realizes that things may soon change. This event sparks a movement throughout her town and region. And while Connie is too young to march or give a speech, she helps her brother and sister make signs for the cause. Changes are coming to Connie’s town, but Connie just wants to sit at the lunch counter and eat a banana split like everyone else.
An art expert takes a critical look at restaurant menus—from style and layout to content, pricing and more—to reveal the hidden influence of menu design. We’ve all ordered from a restaurant menu. But have you ever wondered to what extent the menu is ordering you? In May We Suggest, art historian and gastronome Alison Pearlman focuses her discerning eye on the humble menu to reveal a captivating tale of persuasion and profit. Studying restaurant menus through the lenses of art history, experience design and behavioral economics, Pearlman reveals how they are intended to influence our dining experiences and choices. Then she goes on a mission to find out if, when, and how a menu might sway her decisions at more than sixty restaurants across the greater Los Angeles area. What emerges is a captivating, thought-provoking study of one of the most often read but rarely analyzed narrative works around.
Blessed with a high emotional IQ, Phinn Reed enters the world with the promise of finding his soul mate. With heaven's memories erased, his romantic quest teaches him that the heart often sees clearer than the eyes-and that not everyone has ordered the same items from The Menu. This inspirational love story is heartfelt evidence that love stories come in many different forms.
Catherine Dickens, under the pseuonym of Lady Maria Clutterbuck, wrote a little book called What Shall we Have for Dinner? Satisfactorily Answered by Numerous Bills of Fare for from Two to Eighteen Persons in 1851. It had two subsequent editions in 1852 and 1854. The foreword was contribured (anonymously) by her husband, Charles. Susan Rossi-Wilcox reprints this work and contributes asn engaging study of the domestic arrangements of the Dickens household together with a culinary commentary on the recipes and foodstuffs mentioned in the original work.