Garlic has been close too people's hearts, minds and stomachs for a very long time. Used not only as a food and flavouring, but also for medicinal and spiritual purposes, it has been imbued with almost mystical propeties. Yet, garlic isn't just garlic. Its garlicky flavour can be hot, spicy and pungent but also sweet and nutty, and the samecultivar may vary widely with soil and climate. This book shines a light on the mystery and mystique of garlic and heightens its enjoyment.
Leonie A. Ryder
This book traces the history of ginger, focusing on ginger growing and the use of ginger in Australia food and medicine from 1788 to the mid-twentieth century. The story is set in the context of ginger's long history in China and India, ancient Greece and Rome, and Britain.
There’s the food, the culture, the architecture, the art ―Notre Dame and Montmartre and the Louvre ―and then there’s the side of Paris you’ve never seen, until now.
Paris: the city of love, the city of light ―the city everyone thinks they know from movies and books. But there’s more to this vigorous new-old metropolis than Notre Dame and the Eiffel Tower. Along its winding streets and hidden in picturesque views along the Seine, there’s so much more to do and discover, to taste and see, than what you imagine.
The Monocle team is your guide as you explore the nouvelle cuisine in the city’s up and coming restaurants that are revitalizing classic dining. Step off the beaten path and into galleries showcasing works that will inspire future art world trends. Escape the crowds and the tourists in laidback local bars and classy clubs. And then bundle up in designer goods from the best unknown boutiques as you stroll through history and romance. Paris is a wonderland. This is your ticket.
Power through service, says Head Chef. It’s one of the first lessons taught at Cook School, where troubled youths learn to be master chefs by bowing to decadence and whim, by offering up a part of themselves on every plate.
It’s a motto Zac takes to heart. A teenage boy with a difficult past, he throws himself into the world and work of haute cuisine. He has dreams of a future, of escaping the dead-end, no-hope lot of his fellow cooks. He wants to be the greatest chef the world has seen. He thinks he’s taken his first steps when he becomes House Cook for a wealthy family. Never mind that the family may seem less than appreciative. Or refined. Or deserving. Power through service.
But as the facade crumbles and his promised future looks unlikely to eventuate, Zac the Cook is forced to reassess everything. Sweet turns sour and ends in bitter revenge.
Blackly funny and deliciously satirical, The Cook feeds our hunger to know what goes on in the kitchen, while skewering our culture of food worship.
The French Cook
The French Cook, 1651, is the most important cookery book of the 17th century. It was the first recipe book to receive international acclaim, and European cookery was changed, through its influence, for many centuries to come.
This revolutionary recipe book was written by the foremost members of a group of French chefs who wrote for a professional audience in the age of Louis XIV. Little is known of his life or if he himself was responsible for the considerable innovations that appear in his book, but he was certainly the first to write them down. The first translation into English of the second 1652 edition, made in the following year by a certain I.D.G., had a dramatic effect on English cooks and cookery writers. Recipes were adapted to meet English taste and, although there was some later resistance from native cooks such as Hannah Glasse, English food was never to be the same again.
This culinary revolution rejected the heavily spiced flavours of the cuisine of the Middle Ages which tended to mask the natural flavours of foods and replaced them with the use of local herbs. Likewise, sweet and sour combinations were abandoned along with the heavy use of sugar outside of desserts. New vegetables appeared. Greater attention was paid to freshness and visual appearance. This is summed up in a saying by Varenne, ‰ÛÏWhen I eat Cabbage soup, I want it to taste like cabbage.‰
La Varenne‰۪s innovations have now become part of our repertoire, including his omelettes, ragouts, bisques and caramel, new ways of flavouring dishes and many new technical terms, such as au bleu and au naturel.
Adam Grubb, Annie Raser Rowland
Step into the world of our least admired botanical companions. Peel back the layers of prejudice and discover the finer side of the plants we call weeds. An astonishing number are either edible or medicinal, and have deep and sometimes bizarre connections to human history.
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