Will Write For Food

Author: Dianne Jacob
Publisher: Hachette UK
ISBN: 0738218065
Size: 57.60 MB
Format: PDF
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The go-to soup-to-nuts guide on how to really make money from food writing, both in print and online With recipe-driven blogs, cookbooks, reviews, and endless foodie websites, food writing is ever in demand. In this award-winning guide, noted journalist and writing instructor Dianne Jacob offers tips and strategies for getting published and other ways to turn your passion into cash, whether it's in print or online. With insider secrets and helpful advice from award-winning writers, agents, and editors, Will Write for Food is still the essential guide to go from starving artist to well-fed writer.

Inventing Authenticity

Author: Carrie Helms Tippen
Publisher: University of Arkansas Press
ISBN: 1682260658
Size: 38.15 MB
Format: PDF, ePub, Mobi
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In Inventing Authenticity, Carrie Helms Tippen examines the rhetorical power of storytelling in cookbooks to fortify notions of southernness. Tippen brings to the table her ongoing hunt for recipe cards and evaluates a wealth of cookbooks with titles like Y'all Come Over and Bless Your Heart and famous cookbooks such as Sean Brock's Heritage and Edward Lee's Smoke and Pickles. She examines her own southern history, grounding it all in a thorough understanding of the relevant literature. The result is a deft and entertaining dive into the territory of southern cuisine--"black-eyed peas and cornbread,fried chicken and fried okra, pound cake and peach cobbler,"--and a look at and beyond southern food tropes that reveals much about tradition, identity, and the yearning for authenticity. Tippen discusses the act of cooking as a way to perform--and therefore reinforce--the identity associated with a recipe, and the complexities inherent in attempts to portray the foodways of a region marked by a sometimes distasteful history. Inventing Authenticity meets this challenge head-on, delving into problems of cultural appropriation and representations of race, thorny questions about authorship, and more. The commonplace but deceptively complex southern cookbook can sustain our sense of where we come from and who we are--or who we think we are.

The Sage Encyclopedia Of Food Issues

Author: Ken Albala
Publisher: SAGE Publications
ISBN: 1506317308
Size: 27.33 MB
Format: PDF, ePub
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The SAGE Encyclopedia of Food Issues explores the topic of food across multiple disciplines within the social sciences and related areas including business, consumerism, marketing, and environmentalism. In contrast to the existing reference works on the topic of food that tend to fall into the categories of cultural perspectives, this carefully balanced academic encyclopedia focuses on social and policy aspects of food production, safety, regulation, labeling, marketing, distribution, and consumption. A sampling of general topic areas covered includes Agriculture, Labor, Food Processing, Marketing and Advertising, Trade and Distribution, Retail and Shopping, Consumption, Food Ideologies, Food in Popular Media, Food Safety, Environment, Health, Government Policy, and Hunger and Poverty. This encyclopedia introduces students to the fascinating, and at times contentious, and ever-so-vital field involving food issues. Key Features: Contains approximately 500 signed entries concluding with cross-references and suggestions for further readings Organized A-to-Z with a thematic “Reader’s Guide” in the front matter grouping related entries by general topic area Provides a Resource Guide and a detailed and comprehensive Index along with robust search-and-browse functionality in the electronic edition This three-volume reference work will serve as a general, non-technical resource for students and researchers who seek to better understand the topic of food and the issues surrounding it.

The German Cookbook

Author: Mimi Sheraton
Publisher: Random House
ISBN: 030775457X
Size: 10.25 MB
Format: PDF, ePub, Mobi
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Now in a celebratory fiftieth anniversary edition, The German Cookbook is the definitive authority on German cuisine, from delicious soups and entrees to breads, desserts, and the greatest baking specialties in the world. In addition to easy-to-follow recipes, renowned food writer Mimi Sheraton also includes recommendations for restaurants at home and abroad, as well as tips on ordering traditional fare. Historically, German influence on the American diet, from hamburgers and frankfurters to jelly doughnuts and cakes, has been enormous. But, as the author writes in a brand-new Preface, “Americans have begun to realize that Austrian and German cooks have long been adept at preparing foods that are newly fashionable here, whether for reasons of health, seasonality, economy or just pure pleasure.” Many standards foreshadowed the precepts of new cooking, such as pickling, and combining sweet with savory. Alongside old Bavarian favorites, The German Cookbook includes recipes for nose-to-tail pork, wild game, and organ meats; hearty root vegetables and the entire cabbage family; main-course soups and one-pot meals; whole-grain country breads and luscious chocolate confections; and lesser-known dishes worthy of rediscovery, particularly the elegant seafood of Hamburg. Since Mimi Sheraton first began her research more than fifty years ago, she has traveled extensively throughout Germany, returning with one authentic recipe after another to test in her own kitchen. Today, The German Cookbook is a classic in its field, a testament to a lifetime of spectacular meals and gustatory dedication. So Prosit and gut essen: cheers and good eating! From the Hardcover edition.

Pizza For Good

Author: Will Pollock
Publisher: Agate Publishing
ISBN: 157284468X
Size: 36.70 MB
Format: PDF, Kindle
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Pizza for Good is an inspiring and wildly entertaining cookbook, memoir, and philanthropic guide to building local community through food. Will Pollock, the founder of the charitable artists' collaborative ARTvision and an Atlanta-based writer, has created 20 unique recipes for specialty pizzas that emphasize locally sourced ingredients and come with a buffet of helpful kitchen tips. But Pizza for Good is also a funny, moving, and thought-provoking series of stories about Pollock's personal experience in creating a philanthropic arts organization and his community-building efforts as achieved through pizza. His aim is to not only give readers brand new ways to think about their favorite food, but to offer straightforward advice on how they can start their own "Pizza for Good" events for the causes that mean the most to them. For over ten years, Pollock has hosted a "Gourmet Pizza Extravaganza," which started as a small gathering of hungry revelers and eventually grew into an annual tradition sparking a local movement that has raised over $40,000 to date for Positive Impact, an Atlanta-based organization helping those affected by HIV and AIDS. Pizza for Good, half the proceeds of which will go to HIV and LGBT/human rights charities, chronicles this event's progression and works as a how-to guide for eager cooks, community activists, and charitable-minded do-gooders. Featuring an innovative level of interactivity between readers and author, Pizza for Good links directly to Pollock's blog to continue the conversation online and bring the book's message of community-building into the 21st century. Embedded video and music as well as digital resources that are just a touch away make Pizza for Good a completely one-of-a-kind reader experience that will change the way you think about America's favorite food.

The Harbrace Guide To Writing Preview Edition

Author: Cheryl Glenn
Publisher: Wadsworth Publishing Company
ISBN: 9781413012118
Size: 13.68 MB
Format: PDF, ePub, Mobi
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The first situation-based 4-in-1 writing guide (including a rhetoric, reader, research manual and handbook), Cheryl Glenn's THE HARBRACE GUIDE TO WRITING infuses the common genres and strategies with a rhetorical awareness in the context of actual local situations. THE HARBRACE GUIDE TO WRITING translates rhetorical theory into easy-to-follow (and easy-to-teach) techniques that help sharpen students' ability to observe what words, assertions, or opinions might work best with a particular audience in a specific situation.

Tender

Author: Nigel Slater
Publisher: Ten Speed Press
ISBN: 1607740400
Size: 55.93 MB
Format: PDF, Docs
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A comprehensive, deeply personal, and visually stunning guide to growing and cooking vegetables from Britain’s foremost food writer, with more than 400 recipes and extensive gardening notes. In the tradition of Roast Chicken and Other Stories comes Tender, a passionate guide to savoring the best the garden has to offer. An instant classic when it was first published in the UK, Tender is a cookbook, a primer on produce, and above all, a beloved author’s homage to his favorite vegetables. Slater’s inspired and inspiring writing makes this a book to sit with and savor as much as one to prop open in the kitchen. The chapters explore 29 vegetables and offer enticing, comforting recipes such as Potato Cakes with Chard and Taleggio, a Tart of asparagus and Tarragon, and Grilled Lamb with Eggplant and Za’atar. With wit, enthusiasm, and a charming lack of pretension, Slater champions vegetables—through hands-on nurturing in the garden and straightforward preparations in the kitchen—with this truly essential book for every kitchen library.

Home Cooking

Author: Laurie Colwin
Publisher: Alfred a Knopf Incorporated
ISBN:
Size: 15.53 MB
Format: PDF, ePub, Docs
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Offers thirty-four anecdotal chapters of reminiscences, experiences, and opinions on food, cooking, and eating, as well as thirty-five recipes ranging from traditional to inventive

Di Palo S Guide To The Essential Foods Of Italy

Author: Lou Di Palo
Publisher: Ballantine Books
ISBN: 0345545818
Size: 65.80 MB
Format: PDF, ePub, Mobi
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The ultimate guide to the finest foods of Italy from the oldest, most celebrated Italian market in New York City In the heart of New York City’s Little Italy sits Di Palo’s, a family-owned food shop that has been the treasure of the neighborhood for more than a century. The four generations of Di Palos who have run this Italian specialty market have made it their mission to bring customers the finest old-world selections from Italy—handcrafted mozzarella, buttery prosciutto, estate olive oils, traditional artisanal pastas from throughout the country. Now, in one colorful volume, Lou Di Palo, great-grandson of the founder and steward of the family legacy, shares the vibrant history of this storied establishment and a lifetime of wisdom about the cuisine beloved around the world. Di Palo’s Guide to the Essential Foods of Italy takes you on a gourmet excursion through Italy’s twenty distinct regions, from Sicily to Umbria to Alto Adige. Each chapter highlights a specific food and its rich history, along with practical tips for selecting, storing, and serving it at home. Many include signature family recipes that have been handed down through the generations, including Grandma Mary’s Sicilian Caponata and Concetta Di Palo’s Meatballs, or recipes gathered from trips to Italy over the years, such as Trapani-Style Salted Sea Bass and Polenta con Formaggio Crucolo Fuso. Readers will discover, among many other things, the secret to a balsamic vinegar worthy of sharing only with one’s closest friends, the proper way to prepare the perfect espresso, and the importance of looking for the Denominazione d’Origine Protetta—or the Protected Designation of Origin seal—which certifies that your food is a traditional, regional product. Complete with dozens of mouthwatering photographs, engaging anecdotes, and candid stories, and featuring a foreword by Academy Award–winning director Martin Scorsese, this immersive volume is part family narrative, part culinary odyssey, and part cookbook. Di Palo’s Guide to the Essential Foods of Italy is your ticket to the best Italian foods—without having to wait in line! Praise for Di Palo’s Guide to the Essential Foods of Italy “Of all the stores in all the world, Di Palo’s is probably my favorite.”—Ruth Reichl “Lou Di Palo is single-handedly preserving the history of Little Italy in New York City. Shopping at Di Palo’s is an authentic, personal experience. When you walk into the shop, you feel like you’re in the center of the universe. I’ve been waiting for Lou to write this book for years. He’s a good friend and an American treasure.”—Tyler Florence “Di Palo’s has been one of the Seven Wonders of New York since 1925. This book is a beautiful story of their commitment to keeping Italian traditions, and shows the passion they’ve had for the artisanal best for almost one hundred years.”—Chef Daniel Boulud “Lou Di Palo’s depth and breadth of knowledge of Italian foods extends from the Alpine hills to the Sicilian coastline and he manages to bring it all home to us in this wonderful book.”—Chef Michael Lomonaco “I love this book because it explains to an American how to elevate and enjoy great Italian ingredients. The pride that comes from Lou and his family translates to the store and, now, to the pages of this book. I found myself hungry after reading it. You will too.”—Chef Alex Guarnaschelli From the Hardcover edition.