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• Contents Foreword Corby Kummer Acknowledgments Introduction Scooping the Memories Dmitra's Lebanese Stuffed Grape Leaves, Hommus, Tabbouleh, and Pita It's Like a Continuum Nezi's Cape Verdean Katxupa (Cachupa) Add a Place at the Table Fausta's Italian Fettuccini Foraging Together but Alone Yulia's Russian Mushroom Casserole A Savage Loves His Own Shore Barry's Irish Dinner: Baked Fillet of Sole, Mashed Potatoes, and Carrot-Parsnip Mash Swapping Food on Sundays Johanne's Haitian Soup Joumou Living the Culture Every Day Xotchil's Venezuelan Asado Negro, Insalata Repoyo, Platanos, and Arepas Eating Alone Saida's Moroccan Couscous Quiet in America Xiu Fen's Shanghai Fish and Vegetable Dinner Remembering Where You Started Roula's Greek Spanakopita and Dolmades Eating the Flag Riqueldys and Magdani's Dominican Sancocho and Bollito A Happy Straddler Soni's Indian Lamb Biriyani, Tali Machhi, Matur Paneer, Bhartha, Roti, and Halwa This Is America? Genevieve's Ghanaian Nkatekwan and Fufu More Relaxed but a Little Tired Jose's Mother's Salvadoran Quesadilla Bringing Good Things with Food Liz's Brazilian Peixada Keeping the Connection Flowing Aurora's Filipino Adobo Food, the Great Icebreaker Yasie's Persian Kashk-o-Bedemjan and Kou Kou Sabzi Man in the Kitchen Zady's Rice and Lili's Kedjenou and Aloko from Cote d'Ivoire Part of You Goes into the Cooking Patricia's Costa Rican Sopa and Dumplings Teaching Both Ways Ha's Vietnamese Goi Cuon and Tuong Ngot Preserving Home Sehin's Ethiopian Yebeg Wot Less Conservative Now Najia's Spicy Pakistani Dinner: Tandoori Chicken, Palou, Bhindi, Podina Chutney, Salad, and Paratha It's Okay to Be Different Tanisha's Panamanian Sorrel Drink Cooking Every Day Limya's Sudanese Mulukhiyah Why Not Teach Them to Cook? Beatriz's Guatemalan Tortillas con Frijoles y Queso.
• (source: Nielsen Book Data)

Through stories of hand-rolled pasta and homemade chutney, local markets and backyard gardens, and wild mushrooms and foraged grape leaves - this book recounts in loving detail the memories, recipes, and culinary traditions of people who have come to the United States from around the world. Chef and teacher Lynne Anderson has gone into immigrant kitchens and discovered the power of food to recall a lost world for those who have left much behind. The enticing, easy-to-prepare recipes feature specialties like Greek dolmades, Filipino adobo, Brazilian peixada, and Sudanese mulukhiyah. Together with Robin Radin's beautiful photographs, these stories and recipes will inspire cooks of all levels to explore new traditions while perhaps rediscovering their own culinary roots.
(source: Nielsen Book Data)

• The smoke of a distant shore
• The cradle
• Big feeds
• South by Southwest
• Pig sandwiches
• A moveable feast
• Backyard bliss
• The color of cue
• Of pits and poets
• Sauced
• Trophies as tall as steers
• A world of barbecue.

Barbecue: It's America in a mouthful. The story of barbecue touches almost every aspect of our history. It involves indigenous culture, the colonial era, slavery, the Civil War, the settling of the West, the coming of immigrants, the Great Migration, the rise of the automobile, the expansion of suburbia, the rejiggering of gender roles. It encompasses every region and demographic group. It is entwined with our politics and tangled up with our race relations. Jim Auchmutey follows the delicious and contentious history of barbecue in America from the ox roast that celebrated the groundbreaking for the U.S. Capitol building to the first barbecue launched into space almost two hundred years later. The narrative covers the golden age of political barbecues, the evolution of the barbecue restaurant, the development of backyard cooking, and the recent rediscovery of traditional barbecue craft. Along the way, Auchmutey considers the mystique of barbecue sauces, the spectacle of barbecue contests, the global influences on American barbecue, the roles of race and gender in barbecue culture, and the many ways barbecue has been portrayed in our art and literature. It's a spicy story that involves noted Americans from George Washington and Abraham Lincoln to Louis Armstrong, Elvis Presley, Martin Luther King Jr., and Barack Obama.
(source: Nielsen Book Data)

• Why I Eat
• Essentials
• Meat of the Land
• Meat of the Waters
• Plants
• Drink
• Food in the Arts
• Incidentals
• Process
• Trips
• Dessert.

"The author of Alphabet Juice presents a wry exploration of the complicated consequences of food choices in today's world, sharing meditative poems, limericks and satirical articles on subjects ranging from bacon froth and kobe beef to the global climate and personal health." --NoveList.

• Foreword: Plotting the Barbecue Republic, by John T. Edge Acknowledgments: We Raise Our Glasses Sidebar: Twenty-four Hours of Barbecue Introduction: The Life and Times of Central Texas Barbecue
• Section 1: Food and Foodways Stories from Joe Sullivan, House Park Bar-B-Que, Austin, Texas The Central Texas Plate A Pie Chart of Desserts Sidebar Miles of Hanging Meat: Legacies and Linkages of Sausage Things You Could Make A Smoker Out of If Your Name Is MacGyver Sidebar Drinking Texas History In Homage to Big Red Sidebar Stories from the Archie Family, Church of the Holy Smoke, New Zion Missionary Baptist Church Barbecue, Huntsville, Texas Stories from Marvin Dziuk, Dziuk's Meat Market, Castroville, Texas
• Section 2: Ideas of Place Stories from Ben Wash, Ben's Long Branch Barbecue, Austin, Texas Stories from the Inman Family, Inman's Ranch House, Marble Falls, Texas The Bridge to Ben's: Connecting City Politics to Neighborhood Barbecue Planes, Trains, and ... Kayaks? Sidebar Red Dust, White Bread, Blue Collar at the Edges of Small-Town Texas Barbecue on Screen Sidebar Stories from the Meyer Family, Meyer's Sausage Company and Meyer's Elgin Smokehouse, Elgin, Texas Stories from Terry Wootan, Cooper's Old Time Pit Barbecue, Llano, Texas
• Section 3: Dreaming of Old Texas and Original Barbecue Stories from Vencil Mares, Taylor Cafe, Taylor, Texas Stories from Rick Schmidt, Kreuz Market, Lockhart, Texas Keep Your Eye on the Boll Timeline of Political Barbecues Sidebar Barbacoa? The Curious Case of a Word Authenticity: The Search for the Real Thing Stories from Aurelio Torres, Mi Madre's, Austin, Texas Stories from the Bracewell Family, Southside Market, Elgin, Texas
• Section 4: Ways of Life Stories from Nicole Dugas, Barbecuties, Austin, Texas Stories from Richard Lopez, Gonzales Food Market, Gonzales, Texas Cavemen and Fire Builders: Manliness and Meat The Feminine Mesquite Brides and Brisket Sidebar "No Son Sandias": Girlhood on the Ranch Stories from Bobby Mueller, Louie Mueller Barbecue, Taylor, Texas Stories from Joe Capello, City Market, Luling, Texas
• Section 5: Bright Lights, Barbecue Cities Stories from Pat Mares, Ruby's Barbecue, Austin, Texas Stories from Waunda Mays, Sam's Barbecue, Austin, Texas Eating Meat to the Beat: Music and Texas Barbecue Barbecue Melodies: Post Oak Smoke Gets in Their Eyes? Sidebar Thinking Locally, Barbecuing ... Globally? Foreign Barbecue Sidebar Placeless Barbecues: The Strange but True Story of Chains, Stands, and Interstates Barbecue Haute Cuisine: Brisket Gets Fancy Sidebar Stories from Danny Haberman, Pok-e-Jo's Smokehouse, Inc., Austin, Texas Stories from Art Blondin, Artz Rib House, Austin, Texas
• Section 6: Modern Barbecue, Changing Barbecue Stories from Jim McMurtry, Smokey Denmark Sausage Company, Austin, Texas Stories from Ronnie Vinikoff, Forestry Management, Rockdale, Texas It Ain't Easy Being Green When You're Smoked (But Barbecue Is Trying!) Fun With Numbers, or How Much in a Year? Sidebar Techno-cue? Barbecue in the Postindustrial Age Stories from Don Wiley, D. Wiley, Inc., Buda, Texas Stories from Tyler Graham, Graham Enterprises, Gonzales and Elgin, Texas Daring to Go There: Sports and Barbecue Sidebar Personal Barbecue Histories: Who We Are and How We Got Here Methodology Appendix: Fancy Words for How We Did What We Did Sidebar As You Digest: Recommended Reading Beginnings, Not Endings Sidebar Index.
• (source: Nielsen Book Data)

It's no overstatement to say that the state of Texas is a republic of barbecue. Whether it's brisket, sausage, ribs, or chicken, barbecue feeds friends while they catch up, soothes tensions at political events, fuels community festivals, sustains workers of all classes, celebrates brides and grooms, and even supports churches. Recognizing just how central barbecue is to Texas' cultural life, Elizabeth Engelhardt and a team of eleven graduate students from the University of Texas at Austin set out to discover and describe what barbecue has meant to Texans ever since they first smoked a beef brisket. "Republic of Barbecue" presents a fascinating, multifaceted portrait of the world of barbecue in Central Texas. The authors look at everything from legendary barbecue joints in places such as Taylor and Lockhart to feedlots, ultra-modern sausage factories, and sustainable forests growing hardwoods for barbecue pits. They talk to pit masters and proprietors, who share the secrets of barbecue in their own words. Like side dishes to the first-person stories, short essays by the authors explore a myriad of barbecue's themes - food history, manliness and meat, technology, nostalgia, civil rights, small-town Texas identity, barbecue's connection to music, favorite drinks such as Big Red, Dr. Pepper, Shiner Bock, and Lone Star beer - to mention only a few. An ode to Texas barbecue in films, a celebration of sports and barbecue, and a pie chart of the desserts that accompany brisket all find homes in the sidebars of the book, while photographic portraits of people and places bring readers face-to-face with the culture of barbecue.
(source: Nielsen Book Data)

For decades, many have doubted the existence of American cuisine, believing that hamburgers, hot dogs and pizza define the nation's palate. Not so, says leading food historian Paul Freedman. Freedman traces the twentieth-century rise of processed food, standardisation and fast-food restaurants. With the farm-to-table movement, a culinary revolution has transformed the way Americans eat. Whether analysing how businesses and advertisers used seduction and guilt to dictate women's food-shopping habits, exploring how class determines what Americans eat or documenting the contributions provided by immigrants, Freedman reveals an astonishing history.
(source: Nielsen Book Data)

• The sisterhood
• Kitchen notes
• The biscuit tin
• The everyday cake
• The occasion cake
• The chiffon cake
• Squares and bars
• Pastries and tarts
• Yeasted dough
• Sweet cheese
• Dessertable
• An extra something
• A drink and a nut.

After three best-selling cookbooks, the irrepressible Monday Morning Cooking Club returns with a stunning fourth book, a collection of mostly sweet heirloom recipes that are as treasured as they are mouthwatering.Now for Something Sweet is the result of an intensive search to uncover, curate and celebrate the very best, most cherished sweet recipes from the Jewish community in Australia and around the world. (Including one outstanding savoury chapter to provide delicious relief from all the sweetness.) Alongside the recipes, they recount heart-warming and poignant stories of family, friendship, community and survival. Ranging from the straightforward to the more elaborate, these recipes are always impressive and often show stopping. From the simple passionfruit-iced coconut slab cake to a Russian yeasted kulich which is worth the day it takes to make, from quick-bake chocolate-sandwiched romany cream biscuits to the perfect vanilla slice (mille feuille) for the home cook, this book has it all. Step-by-step 'how to' guides for a few essential techniques provide a helping hand to those who need it, and the more complex recipes offer a challenge for those who crave it.

• Living off the land
• Out of the woods
• The draw of coal
• London, transformed
• The spreading blaze
• Cooks' tools
• A new menu
• Cleaning-up
• The domestic burden.

""The queen of living history" (Lucy Worsley) returns with an immersive account of how English women sparked a worldwide revolution-from their own kitchens. No single invention epitomizes the Victorian era more than the black cast-iron range. Aware that the twenty-first-century has reduced it to a quaint relic, Ruth Goodman was determined to prove that the hot coal stove provided so much more than morning tea : it might even have kick-started the Industrial Revolution. Wielding the wit and passion seen in How to Be a Victorian, Goodman traces the tectonic shift from wood to coal in the mid-sixteenth century-from sooty trials and errors during the reign of Queen Elizabeth I to the totally smog-clouded reign of Queen Victoria. A pattern of innovation emerges as the women stoking these fires also stoked new global industries : from better soap to clean smudges to new ingredients for cooking. Laced with uproarious anecdotes of Goodman's own experience managing a coal-fired household, this fascinating book shines a hot light on the power of domestic necessity"-- Provided by publisher.

Once, chef Brett Ladds was given a cigar by Fidel Castro, he talked weightlifting with Swazi king Mswati III and his cooking made Quincy Jones sing. For many years he also served Nelson Mandela many cups of rooibos tea and made him his favourite meals. Ladds was the executive chef of the SA government and manager of the presidential guesthouse at Bryntirion Estate in Pretoria from 1994-1999 where he served both Mandela and Thabo Mbeki. During this time he managed the presidential guesthouse, cooked daily for the president and his guests and catered for 54 state banquets -- Publisher.

"A cookbook showcasing the luscious flavor of peaches in 50 sweet and savory dishes, drawing on the life stories and experiences of America's foremost peach farming family"-- Provided by publisher.