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Angel’s Tit

John F. Mariani

John Mariani began his career as a journalist at New York magazine in 1973. Since then, he has become one of America’s premier food writers. He is a columnist for Esquire and Bloomberg News, was nominated three times for the James Beard Journalism Award, and is the author of several highly regarded books on food, including Mariani’s Coast-to-Coast Dining Guide, America Eats Out (winner of the IACP Julia Child Cookbook Award for reference), and, most recently, How Italian Food Conquered the World. He is also the author of The Dictionary of Italian Food and Drink and editor of Italian Cuisine: Basic Cooking Techniques, the primary Italian cooking textbook of the Culinary Institute of America. Author affiliation details are correct at time of print publication.

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The Encyclopedia of American Food and Drink

Bloomsbury USA, 2013

Book chapter

...Also “King Alphonse.” A cocktail made by floating heavy cream on crème de cacao and topping it with a cherry (1984...

Last Course of the Volume

Nina Levent

Nina Levent is the CEO of West & East Art Group, USA Author affiliation details are correct at time of print publication.

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and

Irina D. Mihalache

Irina D. Mihalache is Assistant Professor of Museum Studies at the University of Toronto, Canada Author affiliation details are correct at time of print publication.

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Food and Museums

Bloomsbury Academic, 2016

Book chapter

...As a final treat for this volume, we would like to offer a triple course of experiences that denote important unfolding trends which are likely to impact museums’ interaction with food in the coming years. These trends combine arts...

Apple Fritter

John F. Mariani

John Mariani began his career as a journalist at New York magazine in 1973. Since then, he has become one of America’s premier food writers. He is a columnist for Esquire and Bloomberg News, was nominated three times for the James Beard Journalism Award, and is the author of several highly regarded books on food, including Mariani’s Coast-to-Coast Dining Guide, America Eats Out (winner of the IACP Julia Child Cookbook Award for reference), and, most recently, How Italian Food Conquered the World. He is also the author of The Dictionary of Italian Food and Drink and editor of Italian Cuisine: Basic Cooking Techniques, the primary Italian cooking textbook of the Culinary Institute of America. Author affiliation details are correct at time of print publication.

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The Encyclopedia of American Food and Drink

Bloomsbury USA, 2013

Book chapter

...An apple slice that has been covered with a batter and fried in hot oil. Apple fritters have been popular since the middle of the eighteenth century.Peel and core 4 apples and cut into ¼-in.-thick slices. Mix together 2 c. flour, 2 beaten...

Cookies, Candies, And Preserves

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

...Sesame and Honey Bars Zakynthos Here is a goody which is invariably served at panigýria and other celebrations. It is also packaged and sold in health food stores. A nutritious way to satisfy a craving for something sweet...

Vegetable Dishes

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

...The cuisine of the Ionian Islands is filled with delicious and imaginative ways of preparing vegetables. Most of them became imaginative out of necessity, the population as a whole being extremely poor for centuries and unable to afford...

Diy Plant Milk: A Recipe-Manifesto and Method of Ethical Relations, Care, and Resistance

Making Milk : The Past, Present, and Future of Our Primary Food

Bloomsbury Academic, 2017

Book chapter

...This recipe-manifesto considers the political theology of milk as perfecting a relation: between mother and child, between sovereign state and lawful citizen, and between corporation and consumer. Insisting on the importance of milk...

Pepper Steak

John F. Mariani

John Mariani began his career as a journalist at New York magazine in 1973. Since then, he has become one of America’s premier food writers. He is a columnist for Esquire and Bloomberg News, was nominated three times for the James Beard Journalism Award, and is the author of several highly regarded books on food, including Mariani’s Coast-to-Coast Dining Guide, America Eats Out (winner of the IACP Julia Child Cookbook Award for reference), and, most recently, How Italian Food Conquered the World. He is also the author of The Dictionary of Italian Food and Drink and editor of Italian Cuisine: Basic Cooking Techniques, the primary Italian cooking textbook of the Culinary Institute of America. Author affiliation details are correct at time of print publication.

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The Encyclopedia of American Food and Drink

Bloomsbury USA, 2013

Book chapter

...A dish of beef slices made with a sauce of onions, tomatoes, and green or red peppers. The French version, made with a peppercorn cream sauce, is called steak au poivre.Dip 4 slices of chuck or pot roast beef in flour and sauté in 2 T. oil...

Recipe for an already-cracked egg

Nicole Walker

Nicole Walker is Associate Professor of Creative Writing at Northern Arizona University in Flagstaff, USA. Her previous books include Canning Peaches for the Apocalypse (2017), Bending Genre: Essays on Creative Nonfiction (co-edited with Margot Singer, Bloomsbury, 2013), and Quench Your Thirst With Salt, winner of the 2011 Zone 3 nonfiction prize. Her work has appeared in Fence, the Iowa Review, Fourth Genre, Shenandoah, New American Writing, the Seneca Review, Ploughshares, and elsewhere. She has been granted a National Endowment for the Arts Fellowship in Poetry. Author affiliation details are correct at time of print publication.

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Egg

Bloomsbury Academic, 2017

Book chapter

...This recipe is not USDA or FDA approved. No one will tell you to eat an egg that you found in a carton, cracked but not quite oozing. But if these are the end times, we need to be resourceful. We also don’t have a lot of antibiotics running...
...Cod has a very interesting place in the history of Bilbao, with a very deep historical association with the city’s culture. This fish is the basis of an important series of recipes that define the personality of the city. During Lent, fish...

Meat

Prospero's Kitchen : Island Cooking of Greece

I.B.Tauris, 2012

Book chapter

...With so many days dedicated to fasting and with so much of the population poor for so long, meat has never been an important feature of the Ionian diet. Visitors in the nineteenth century complained about the butchers' scant offerings due...