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A World of Cake: 150 Recipes for Sweet Traditions from Cultures Near and Far; Honey cakes to flat cakes, fritters to chiffons, tartes to tortes, meringues to mooncakes, fruit cakes to spice cakes
by Krystina CastellaTake your sweet tooth on a global tour! Whether you&’re indulging in Australian pavlova, Japanese mochi, or Italian panettone, it&’s just not a celebration without cake. In this delectable cookbook, Krystina Castella offers more than 150 irresistible cake recipes from around the world, accompanied by mouthwatering photographs and insights into unique cultural traditions. Discover exciting new flavors and innovative twists on your favorite desserts as you explore the sweet delights of a variety of chiffons, fruitcakes, meringues, and more.
Gender, Food and COVID-19: Global Stories of Harm and Hope (Routledge Focus on Environment and Sustainability)
by Paige Castellanos Carolyn E. Sachs Ann R. TickamyerThis book documents how COVID-19 impacts gender, agriculture, and food systems across the globe with on-the-ground accounts and personal reflections from scholars, practitioners, and community members. During the coronavirus pandemic with many people under lockdown, continual agricultural production and access to food remain essential. Women provide much of the formal and informal work in agriculture and food production, distribution, and preparation often under precarious conditions. A cadre of scholars and practitioners from across the globe provide their timely observations on these issues as well as more personal reflections on its impact on their lives and work. Four major themes emerge from these accounts and are interwoven throughout: the pervasiveness of food insecurity, the ubiquity of women’s care work, food justice, and policies and research that can that can result in a resilience that reimagines the future for greater gender and intersectional equality. We identify what lessons we can learn from this global pandemic about research and practices related to gender, food, and agricultural systems to strive for more equitable arrangements. This book will be of great interest to students, scholars and practitioners working on gender and food and agriculture during this global pandemic and beyond.
The Frankies Spuntino Kitchen Companion & Cooking Manual: Kitchen Companion And Cooking Manual
by Frank Castronovo Frank Falcinelli Peter MeehanFrom Brooklyn's sizzling restaurant scene, the hottest cookbook of the season...From urban singles to families with kids, local residents to the Hollywood set, everyone flocks to Frankies Spuntino—a tin-ceilinged, brick-walled restaurant in Brooklyn's Carroll Gardens—for food that is "completely satisfying" (wrote Frank Bruni in The New York Times). The two Franks, both veterans of gourmet kitchens, created a menu filled with new classics: Italian American comfort food re-imagined with great ingredients and greenmarket sides. This witty cookbook, with its gilded edges and embossed cover, may look old-fashioned, but the recipes are just we want to eat now. The entire Frankies menu is adapted here for the home cook—from small bites including Cremini Mushroom and Truffle Oil Crostini, to such salads as Escarole with Sliced Onion & Walnuts, to hearty main dishes including homemade Cavatelli with Hot Sausage & Browned Butter. With shortcuts and insider tricks gleaned from years in gourmet kitchens, easy tutorials on making fresh pasta or tying braciola, and an amusing discourse on Brooklyn-style Sunday "sauce" (ragu), The Frankies Spuntino Kitchen Companion & Kitchen Manual will seduce both experienced home cooks and a younger audience that is newer to the kitchen.
The Chesapeake Table: Your Guide to Eating Local
by Renee Brooks CatacalosThere was a time when most food was local, whether you lived on a farm or bought your food at a farmers market in the city. Exotic foods like olives, spices, and chocolate shipped in from other parts of the world were considered luxuries. Now, most food that Americans eat is shipped from somewhere else, and eating local is considered by some to be a luxury. Renee Brooks Catacalos is here to remind us that eating local is easier;¢;‚¬;€?and more rewarding;¢;‚¬;€?than we may think. There is an abundance of food all around us, found across the acres and acres of fields and pastures, orchards and forests, mile upon winding mile of rivers and streams, ocean coastline, and the amazing Chesapeake Bay.In The Chesapeake Table, Catacalos examines the powerful effect of eating local in Maryland, Virginia, and Washington, DC. Hooked on the local food movement from its early days, Catacalos opens the book by revisiting a personal challenge to only buy, prepare, and eat food grown within a 150-mile radius of her home near Washington, DC. From her in-depth, on-the-ground study of food systems in the region, Catacalos offers practical advice for adopting a locavore diet and getting involved in various entry points to food pathways, from shopping at your local farmers market to buying a community-supported agriculture share. She also includes recipes for those curious about how they can make their own more environmentally conscious food choices.Introducing readers to the vast edible resources of the Chesapeake region, Catacalos focuses on the challenges of environmental and economic sustainability, equity and diversity in the farming and food professions, and access and inclusion for local consumers of all income levels, ethnicities, and geographies. Touching on everything from farm-based breweries and distilleries to urban hoop house farms to grass-fed beef, The Chesapeake Table celebrates the people working hard to put great local food on our plates.
The Chesapeake Table: Your Guide to Eating Local
by Renee Brooks CatacalosThere was a time when most food was local, whether you lived on a farm or bought your food at a farmers market in the city. Exotic foods like olives, spices, and chocolate shipped in from other parts of the world were considered luxuries. Now, most food that Americans eat is shipped from somewhere else, and eating local is considered by some to be a luxury. Renee Brooks Catacalos is here to remind us that eating local is easier;¢;‚¬;€?and more rewarding;¢;‚¬;€?than we may think. There is an abundance of food all around us, found across the acres and acres of fields and pastures, orchards and forests, mile upon winding mile of rivers and streams, ocean coastline, and the amazing Chesapeake Bay.In The Chesapeake Table, Catacalos examines the powerful effect of eating local in Maryland, Virginia, and Washington, DC. Hooked on the local food movement from its early days, Catacalos opens the book by revisiting a personal challenge to only buy, prepare, and eat food grown within a 150-mile radius of her home near Washington, DC. From her in-depth, on-the-ground study of food systems in the region, Catacalos offers practical advice for adopting a locavore diet and getting involved in various entry points to food pathways, from shopping at your local farmers market to buying a community-supported agriculture share. She also includes recipes for those curious about how they can make their own more environmentally conscious food choices.Introducing readers to the vast edible resources of the Chesapeake region, Catacalos focuses on the challenges of environmental and economic sustainability, equity and diversity in the farming and food professions, and access and inclusion for local consumers of all income levels, ethnicities, and geographies. Touching on everything from farm-based breweries and distilleries to urban hoop house farms to grass-fed beef, The Chesapeake Table celebrates the people working hard to put great local food on our plates.
Cato on Farming: De Agriculture
by Marcus CatoThe first recipes to have survived in Latin, from the 2nd century BC, it is a particularly important resource. Cato wrote the earliest surviving complete work of Latin prose literature. It was this treatise: a book of instruction about the cultivation of vines, olives and fruit, the management of slaves and contract labour, the rituals consequent on ownership and even cookery for humans and the pharmacy.
Shaken Not Purred: Kitty-themed Cocktails for Cat Lovers
by Jay CatsbyFrom the ancient Egyptian hieroglyphs to the modern Grumpy Cat meme, 51% of the population have been obsessing over cats for centuries. And what better way to celebrate our feline overlords than with a fancy tipple in hand as they purr on your lap? Every cocktail here is infused with a love of moggies, from the timeless Old Furrshioned to the fruity Bengal Bramble and the refreshing Pawsco Sour. Each recipe has step-by-step instructions for mixing and garnishing, accompanied by adorable and amusing cat illustrations to gaze at as you prepare your drink.In this book you'll find over 60 delicious cocktails which range from variations on the classics to new and unusual recipes based on your favourite cat breeds. To enjoy alongside your beverage, there are ideas for moggy-themed games, famous kitty trivia, insights into different breeds, and more cat-centric information than you can shake a laser pointer at.Whether you're hosting your cat's birthday party or just want to enjoy a quiet meow-tini at home, this book is a must-have for any cat-loving cocktail enthusiast.
Wines of Eastern North America: From Prohibition to the Present—A History and Desk Reference
by Hudson CattellIn 1975 there were 125 wineries in eastern North America. By 2013 there were more than 2,400. How and why the eastern United States and Canada became a major wine region of the world is the subject of this history. Unlike winemakers in California with its Mediterranean climate, the pioneers who founded the industry after Prohibition—1933 in the United States and 1927 in Ontario—had to overcome natural obstacles such as subzero cold in winter and high humidity in the summer that favored diseases devastating to grapevines. Enologists and viticulturists at Eastern research stations began to find grapevine varieties that could survive in the East and make world-class wines. These pioneers were followed by an increasing number of dedicated growers and winemakers who fought in each of their states to get laws dating back to Prohibition changed so that an industry could begin.Hudson Cattell, a leading authority on the wines of the East, in this book presents a comprehensive history of the growth of the industry from Prohibition to today. He draws on extensive archival research and his more than thirty-five years as a wine journalist specializing in the grape and wine industry of the wines of eastern North America. The second section of the book adds detail to the history in the form of multiple appendixes that can be referred to time and again. Included here is information on the origin of grapes used for wine in the East, the crosses used in developing the French hybrids and other varieties, how the grapes were named, and the types of wines made in the East and when. Cattell also provides a state-by-state history of the earliest wineries that led the way.
Just Your Type: The Ultimate Guide to Eating and Training Right for Your Body Type
by Phil CatudalA comprehensive plan for matching diet and fitness regimens to body types, based on the proven system of somatotypesAccording to fitness guru Phil Catudal, 70 percent of people exercise the wrong way. To achieve lasting fitness and health, Catudal explains, you should work with your natural-born body type and do the optimal combination of cardio, strength training, and flexibility exercises and consume the right proportion of macronutrients for your physique. While fitness trends and fad diets will come and go, your body type (somatotype) is the one constant that's never going to change. Just Your Type helps anyone create an individualized workout that's tailored to their body shape and composition. Working harder isn't always the answer, but working smarter is.
Caught Snackin': 100 recipes. Simple. Fast. Flavoursome.
by Caught Creating Ltd'Quick and easy comfort food recipes' - The Sunday TimesElevate your food game with 100 recipes from the Tiktok sensation @caughtsnackinThose recipe videos you can't stop watching? We made those. And now, we're blessing you with the Caught Snackin' cookbook, so you can too. We've covered all bases: from boujee brunches to quick and simple lunches, Friday-night fakeaways to desserts that will make you TikTok famous.Our dishes are created firstly for deliciousness and secondly for ease. Whether you're going all-in cooking for a crowd or cotching on the sofa with a bowl full of comfort food, we're bringing over 100 recipes with big flavours and zero stress. You don't need mad chefileeni equipment or Gordon Ramsay tekz, just this book and good vibes. LET'S GOOOOOOO!CONTENTS INCLUDES:SNACKIN' - Red Hot Popcorn Chicken; Ice Cube Pizza Bites; Candied Twist BaconBRUNCHIN' - Honey Nut French Toast; Bacon Egg Cups; Shaken up 'Shakshuka'LUNCHIN' - Cauliflower Base Pizza; One Pot Sticky Cola Wings; 5-Minute Chilli Oil NoodlesDININ' - Rustic Ravioli Lasagne; Creamy Vodka Pasta; One-Pot-Wonder Baked Tomato RisottoBAKIN' - Chocolate Mug Cake; Jaffa Cake Bread & Butter Pudding; Banana Bomb MuffinsFAKIN' - Meatless Bean & Cheez Melts; Fried Chicken Bucket; Glazed Vanilla DoughnutsSIPPIN' - Dishwasher Gummy Bear Vodka; Frozen Espresso Martinis; Strawberry Rice Paper Bubble Tea
The Chorleywood Bread Process (Woodhead Publishing Series In Food Science, Technology And Nutrition Ser.)
by Stanley P. Cauvain L. S. YoungThe introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world's leading experts on the process, this important book explains its underlying principles and ways of maximising its potential in producing a wide range of baked products. After a brief review of the basic principles of bread making, the book outlines the development and fundamental characteristics of the Chorleywood Bread Process. The following group of chapters review the key steps in the process, beginning with ingredient quality and quantities. Other chapters consider dough mixing and processing. Building on this foundation, the authors then review common quality defects and how they can be prevented or resolved. The book then considers how knowledge-based software systems can help to manage the process. The concluding chapters review the range of bakery products that can be produced using the process, how it can best be applied in different kinds of bakery and likely future developments. The Chorleywood Bread Process is a standard work for all bakers around the world wishing to maximise the potential of the process, and for scientists, technologists and students wanting a better understanding of the process and its place in commercial bread making.
Baked Products: Science, Technology and Practice
by Stanley P. Cauvain Linda S. YoungTaking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry. First establishing an understanding of the key characteristics which unite existing baked product groups, the authors move on to discuss product development and optimisation, providing the reader with coverage of: Key functional roles of the main bakery ingredients Ingredients and their influences Heat transfer and product interactions Opportunities for future product development Baked Products is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food companies. Libraries in universities and research establishments where food science and technology is studied and taught will find the book an important addition to their shelves.
Bakery Food Manufacture and Quality: Water Controland Effects
by Stanley P. Cauvain Linda S. YoungWater is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This highly practical book describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product.
Stagioni: Contemporary Italian Cooking To Celebrate The Seasons
by Olivia CavalliA vibrant celebration of the vegetables and fruits of Italy in all their seasonal glory.
Busting the Diabetes Myth: The Natural Way to Reverse Type 2 Diabetes and Prediabetes
by Dr David CavanBusting the Diabetes Myth provides an effective and evidence-based approach to guide people with type 2 diabetes and prediabetes towards a healthier future. Focusing on the lifestyle changes that help reverse the diabetes disease process, the book will be an invaluable source of hope and inspiration for the millions of people with type 2 diabetes and prediabetes around the world.Drawing upon Dr Cavan's extensive research into diabetes management and his professional experience, Busting the Diabetes Myth reveals the latest scientific evidence behind his innovative approach in helping people reverse their diabetes, providing specific advice for people with prediabetes as well as those with type 2 diabetes. Explaining in easy-to-understand terms how today's lifestyles are driving millions of people into prediabetes and then on to developing type 2 diabetes, the author then describes the changes we can make to halt the process in its tracks, and help people turn around their health to look forward to a future free from diabetes.Advocating a diet based on healthy fresh foods that avoids sugars, refined carbohydrates and other highly processed foods, and with simple suggestions for how to incorporate physical activity into the daily routine, this accessible guide shows us sustainable and achievable ways of adjusting our lifestyles to reverse prediabetes and type 2 diabetes, authenticated with first-hand testimonies from people who in following Dr Cavan's evidence-based approach have already done just that.
Reverse Your Diabetes: The Step-by-Step Plan to Take Control of Type 2 Diabetes
by Dr David CavanReverse Your Diabetes provides all the information and support you need to take control of type 2 diabetes and, potentially, to reverse it. Based on the latest research and proven results, this clear and effective programme outlines the key steps you need to take to turn around your health: watch what you eat, get more active, monitor your progress and commit to change. Written by diabetes expert Dr David Cavan and in association with diabetes.co.uk, the UK’s largest online diabetes community, Reverse Your Diabetes also tackles the myths and misinformation about type 2 diabetes. This is an essential book that will empower you to take control of your diabetes and maximise your health for good.
Reverse Your Diabetes Diet: The new eating plan to take control of type 2 diabetes, with 60 quick-and-easy recipes
by Dr David CavanWhat if you could not only manage your diabetes, but actually reverse it?The Reverse Your Diabetes Diet takes a fresh approach to managing type 2 diabetes. Based on the latest research, this book will provide you with the information you need to modify your diet and achieve stable control of blood glucose levels. Including 60 easy-to-prepare recipes, covering breakfasts, snacks, main meals and even desserts, this book is the perfect guide to nutrition for anyone with type 2 diabetes. With meal plans, food lists and healthy alternatives to your favourite foods, you'll find new ideas for what to make from the ingredients in your shopping basket.Written by diabetes expert Dr David Cavan and in association with diabetes.co.uk, the UK's largest online diabetes community, Reverse Your Diabetes Diet will help you to take control of your diabetes and live healthily for good.
The Low-Carb Diabetes Cookbook: 100 delicious recipes to help control type 1 and reverse type 2 diabetes
by Dr David Cavan Emma PorterYou can reverse pre-diabetes and type 2 diabetes when you change how you eatInternational diabetes expert David Cavan has teamed up with food writer and diabetes sufferer Emma Porter to create 100 low-carb, healthy-fat recipes to help stabilise your blood glucose levels for good. From simple breakfasts and tasty snacks to indulgent dinners and healthy desserts the authors will help you take control of your health and cook meals the whole family will enjoy. The recipes also help manage type 1 diabetes more effectively.Recipes include:Baked eggs in avocado with roasted fennel and tomatoes One-pan blueberry pancake Roasted aubergine and garlic salad with olive oil, basil and tomatoMexican-style fajitasNutty mushroom risotto with bacon Slow-roasted salt and pepper pulled pork Orange and almond cakeCherry, chocolate and coconut cream ice lollies
The Little Book for Cocktail Lovers: Recipes, Crafts, Trivia and More – the Perfect Gift for Any Aspiring Mixologist
by Rufus CavendishDiscover everything you need to know to become the ultimate cocktail connoisseur with this beautifully presented pocket guide Do you know the difference between a martini and a margarita glass? Or why some drinks are stirred and not shaken? Whether you're an aspiring mixologist or simply planning the ultimate cocktail party, this book has you covered! Packed within these pages is a selection of showstopper recipes to suit every taste bud, plus craft ideas to add flamboyance to your Old Fashioned and give your Piña Colada pizzazz. With a dash of trivia and a healthy measure of fun, it's time to make every hour cocktail hour! In this book you will find:- An array of both classic and contemporary cocktail recipes- Top tips and tricks for creating the perfect concoction- A comprehensive list of must-have cocktail-making essentials- Step-by-step instructions on how to make decorations to jazz up your drinks- Fun facts and quotes to entertain your party guests withMaestro mixologist, make mine a Margarita!
The Little Book of Chillies: A Pocket Guide to the Wonderful World of Chilli Peppers, Featuring Recipes, Trivia and More
by Rufus CavendishIf you love the tingle of chilli on your tongue, get stuck in to this celebration of the all-conquering capsicum – from mild varieties to red-hot peppers – served with a spicy side of trivia, tips and recipesChillies originated in the Americas but they’ve now gone global, finding their way onto our plates and into our hearts. Whether you get your fix in the form of classic dishes, hot sauces or new culinary creations, chillies offer all kinds of pleasures and possibilities.This book is the perfect pocket guide to these wonders of nature, exploring how they became so widely loved, where their heat comes from, and how they can beguile and benefit our bodies.The Little Book of Chillies will give you a taste of the following and much more:Discover all kinds of fun chilli-related trivia, including how the Scoville scale is used to measure heat levelsTrace the journey made by capsicums across centuries and continentsGet the lowdown on world-famous chillies as well as the world’s hottestMarvel at the weird and wonderful uses of chillies, from powders and pickles to pepper sprayWhip up a selection of recipes with a kick, from a terrific chilli con carne to adventurous dessert options
The Little Book of Cocktails
by Rufus CavendishGet into the party spirit with a masterclass in mixologySwap the drab for the dazzle with this concoction of moreish recipes and nifty tips that will equip you with everything you need to create a delicious array of incredible drinks.This book is the perfect companion for every cocktail lover. Whether you’re a budding bartender or a maestro mixologist, this handy guide will teach you everything you need to know to host an unforgettable soirée.In this book, you will find:Delicious and crowd-pleasing cocktail recipes, including the Margarita, Tom Collins, Piña Colada, Negroni and Mai TaiExpert tips, tricks and techniques on blending the perfect drinkEssential equipment for stocking the ultimate home barIdeas and instructions for creating your own party décorInsights into the history and origins of each cocktailShaken or stirred, flaming or fizzy, let these cocktails make any occasion all the more memorable and marvellous.
The Little Book of Curry: A Pocket Guide to the Wonderful World of Curry, Featuring Recipes, Trivia and More
by Rufus CavendishFrom rogan josh and rendang to bunny chow and vindaloo, dive into this celebration of one of the world’s most popular dishes: curryThere are few foods more diverse than curry. It’s a dish, an ingredient and a cooking method; it can be made hot or mild; vegetarian or vegan; and it can be served with rice, breads, chutneys or pickles. However, while curry comes in many forms, at the heart of the dish is always its flavour – the wonderful alchemy of spices that’s guaranteed to delight the taste buds.This handy pocket guide will give you a taste of the following and much more:Find food for thought with the history of curry around the worldWhet your appetite with the hottest bites of curry triviaCultivate your palate by growing your own spicesDiscover delicious curry recipes which will allow you to eat your way around the world in your very own kitchenThe Little Book of Curry will help you spice up your life one dish at a time.
The Little Book of Mocktails: Delicious Alcohol-Free Recipes for Any Occasion
by Rufus CavendishMaster the art of the mocktail with this classy concoction of recipes and tips for deliciously booze-free beverages. Whether you’re ditching alcohol completely or just looking for healthier alternatives, let these teetotal tipples dazzle and delight your taste buds!
The Little Book of Pasta: A Pocket Guide to Italy’s Favourite Food, Featuring History, Trivia, Recipes and More
by Rufus CavendishFrom farfalle and fusilli to fettucine and beyond, this pocket guide serves up a celebration of one of the world's most popular culinary creationsWhether fresh, dried, baked into lasagna or swirled as spaghetti around your fork, pasta is fantastic. It's so universal and versatile that we might even take it for granted sometimes.But this humble and hearty food, with all its history and variety, deserves to be more fully understood and appreciated. Lifting the lid on all things pasta, this handy pocket guide will give you a taste of the following topics and much more: Tuck in to the history of pasta, tracing its journey from Italian origins to global domination Learn about the most popular (and the most unusual) pasta shapes, sauces and dishes Whet your appetite with delicious bites of trivia Hone your culinary skills and discover how to make your own pasta from scratch Experiment with delicious recipes, allowing you to perfect classic dishes or expand your repertoire Whether you're a curious newcomer or a seasoned connoisseur, The Little Book of Pasta has all the mouth-watering information and inspiration you could hunger for.
The Little Book of Sushi: A Pocket Guide to the Wonderful World of Sushi, Featuring Trivia, Recipes and More
by Rufus CavendishFrom seaweed-wrapped maki rolls to tuna-topped nigiri, dive into this celebration of one of the world's favourite delicaciesThere are few foods more recognizble than sushi. Originating in Japan, the iconic fluffy white rice that's topped, wrapped or rolled with beautifully prepared fish and vegetables is an art form as much as it is a meal.This handy pocket guide will give you a taste of the following and much more: Find food for thought with the history of sushi Learn about different kinds of sushi, from the traditional to the modern, and how to eat it Whet your appetite with delicate bites of trivia Discover mouth-watering recipes, allowing you to bring Japan to your very own kitchen Whether you are a curious beginner or a seasoned connoisseur, The Little Book of Sushi will be your handy guide to the bite-sized delicacy which has found favour all over the world.