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The memoir of a culinary hero who inspired generations of home cooks and chefs

Roux Albert: My Life in Food / B

My Life in Food

A Memoir

A delectable and beautifully illustrated exploration of the deep meaning of the menu across time--at and beyond the table. Menus are invaluable snapshots of the food consumed at specific moments in time and place. Tastes and Traditions: A Journey through Menu History provides glimpses into the meals enjoyed by royalty and rogues, those celebrating special occasions, or sampling new culinary sensations throughout history. It describes food prepared for the gods, meals served during sieges, and tablescapes immortalized in art. It explores how menus entertain adults, link food with play for children, reflect changing notions of health, and highlight the enduring human need to make meals meaningful. Lavishly illustrated, this book offers an engaging exploration of why menus matter and the stories they tell, appealing to food lovers and general readers, as well as professionals in the food industry.

A Journey through Menu History

Tastes and Traditions

Critical Environments: Nature, Science, and Politics

"How exactly does someone extract an element from nature and transform it into wealth? Through his skillful account of embodied practices, Joshua Steckley tells the story of commodification with an intimate touch. Cogently argued and highly readable."--Tania Murray Li, Professor, Department of Anthropology, University of Toronto "If you (like me) were disposed toward thinking that the political economy and political ecology of worms hardly warrants a book-length treatment, The Nightcrawlers will show you how wrong you were. Steckley tackles one of the unlikeliest (and slimiest) of lively commodities, explaining not only the centrality of nightcrawlers to the political economy of recreational fishing and the bait-worm industry but also the ways in which the worms and the geography of manual worm harvesting by racialized itinerant work crews intersect with the regulation and management of dairy farms in southern Ontario (unofficial worm capital of the world). Steckley addresses fundamental and contradictory dimensions of turning living organisms into commodities and the uneven contours of subordinating human and nonhuman nature to the needs of capital accumulation. Are nightcrawlers the exception to the rule or do they illuminate the rules more generally? Could both be true? The Nightcrawlers is empirically rich but also conceptually rigorous and nuanced. Steckley draws us into a narrative about the social, ecological, and economic dimensions of turning wriggling and unruly nightcrawlers into commodities, managing to do so with humor, creativity, and genuine insight while leading us on a journey from the arcane to the profound. You will never think about worms (if you ever thought about them before) the same way again."--Scott Prudham, Professor, Department of Geography and Planning and School of the Environment, University of Toronto

A Story of Worms, Cows, and Cash in the Underground Bait Industry

The Nightcrawlers

This book is a general science work which describes the manufacture of several dairy products made from milk including, butter, different cheeses, fermented milks like yogurt and sour cream, Infant formula, pasteurization and pasteurized milks and milk powders. The book also considers the chemistry, biochemistry and microbiology of milk and the composition of starters which are necessary for the production of different fermented dairy products. It includes selected references and suggestions for further reading which open up the more detailed literature.

The Science of Milk and Dairy Products

From Farm to Table

Donal's Real Time Recipes&nbsp;has been designed with busy lives in mind. No marinading or time-consuming techniques, just STRAIGHT THROUGH COOKING. Think quick sauces while the pasta is in the pot, char-grilled chicken whilst you prep a fresh chopped salad, speedy microwave greens, crisped air-fryer new potatoes - KITCHEN MAGIC using readily avilable supermarket ingredients. 90 FAMILY FAVOURITES IN 30 MINUTES OR LESS from the moment you step into the kitchen to the moment you sit down with a delicious home-cooked meal in front of you. Recipes include: favourite pasta dishes like&nbsp;Sausage and Creamy Tomato Rigatoni&nbsp;and&nbsp;Basil and Ricotta Linguine; super tasty one-pot suppers like&nbsp;One-pot Spring Lamb and Mint Peas&nbsp;and&nbsp;Chilli Crisp Steak and Noodles;&nbsp;mouth-watering bowl food like&nbsp;Tomato Hoop Soup and Grilled Cheese Croutons&nbsp;and&nbsp;Hot and Sour Prawn and Noodle Laksa.

Get dinner on the table in 30 minutes or less

Donal's Real Time Recipes

The Book of Yields: Accuracy in Food Costing and Purchasing is a valuable resource for educating culinary and hospitality students &amp; professionals, that running a business is not just about making the food taste great, but ensuring that food waste, portioning, calculations &amp; costing are equally as important. It is the foodservice manager's most powerful tool for controlling costs. This updated and revised Ninth Edition consists of procurement quantities and specifications, menu cost analysis, portioning guidelines, Valuable costing and recipe templates and product yield testing. The Ninth edition includes: <ul> <li>Expanded ethnic foods, gluten-free options, and specialty ingredients</li> <li>Detailed conversion tables and product yield metrics</li> <li>Visual aids for math equations and digital sheets for easy reference</li> </ul> The Book of Yields, Ninth Edition is your ultimate resource for ensuring efficiency and profitability in the food and hospitality industry.

The Book of Yields

Jeremy King is one of the world's leading restaurateurs. In this brilliant new book he shares wit and wisdom from his 40-year career and gives us deep insight into some of life's most intriguing issues

Food for Thought

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Examines emotional aspects of economic life in the marketplaces of Papua New Guinea, where market women's labour is a nexus for gender relations.

Market Women in the Highlands of Papua New Guinea

Economies of Care

Elements in England in the Early Medieval World

This Element shows why entertainment and festivity had important functions, in ritual, in community, in assuming power, and in resistance to power of early English life. The activities are child's play; drinking and feasting; music, dance, and performance; the pleasures of literature, festivals and celebrations; hunting and sport; and games.

Entertainment, Pleasure, and Meaning in Early England

Based on up-to-date scientific research from psychology, this book covers topics in hunger, taste, eating, and culture in the context of human behavior.

The Psychology of Eating

The Capsule Kitchen

Over 100 Recipes for Getting Healthier and Living Longer

The How Not to Age Cookbook

My Life in Food

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