The Story of Food: An Illustrated History of Everything We Eat

The Story of Food: An Illustrated History of Everything We Eat
The stories and history behind the individual foods we eat–from salt to sushi and rice to salami–beginning with the early efforts of humans in their quest for sustenance and culminating in today’s diverse culinary landscape.

This glorious visual celebration of food in all its forms reveals the extraordinary cultural impact of the foods we eat, explores the early efforts of humans in their quest for sustenance, and tells the fascinating stories behind individual foods. With profiles of the most culturally and historically interesting foods of all types, from nuts and grains, fruits and vegetables, and meat and fish, to herbs and spices, this fascinating culinary historical reference provides the facts on all aspects of each food’s unique story. Feature spreads shine a spotlight on influential international cuisines and the local foods that built them. The Story of Food explains how foods have become the cornerstone of our culture, from their origins to how they are eaten and their place in world cuisine.

The Story of Food is packed with sumptuous and evocative images that create a feast for the eyes, while the stories intrigue, surprise, and enthrall, making it the perfect gift for food lovers, cooks, gourmets, and history lovers with a penchant for food.
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Bangla Gastronomy: The journey of Bengali food

Bangla Gastronomy: The journey of Bengali food
Ananya is a globetrotter with a penchant for good food. Her first cookbook, Planet Gastronomy was a great success. Her latest book, Bangla Gastronomy takes us on a journey into Indian regional cuisine with its mouthwatering tastes, twists and turns. Ananya is an acclaimed painter, a commerce graduate and lawyer by education. She is a regular food curator for hotels, corporates and special events. Her specialty dining experiences are very popular among discerning gourmands and foodies. Ananya shares her culinary skills through two popular YouTube channels ananya-r rannaghor and ananya Banerjee. She also shares her expertise through 24/7 pay-tv Tata Sky Active Cooking channel. The Food Bloggers’ Association of India (FBAI) has recently awarded Ananya as the Best Home-Chef in Bengali Cuisine and as the Godrej Protekt Master Chef of India. Ananya’s other avatar is as a food entrepreneur with her own line of gourmet products, containing both Indian and international spice blends and relishes.
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The Super Easy Baby Food Cookbook: Healthy Homemade Recipes for Every Age & Stage

The Super Easy Baby Food Cookbook: Healthy Homemade Recipes for Every Age & Stage

The Super Easy Baby Food Cookbook makes it easy to feed your little one—from their first healthy purees and finger foods to nourishing “big kid meals.”

From purees you can make in bulk to toddler meals that can be made in 30-minutes or less, The Super Easy Baby Food Cookbook brings you the easiest recipes for serving healthy baby food at every stage, even as your baby develops preferences of their own.

Other baby food cookbooks get complicated once you move beyond purees. But Anjali Shah knows that your need for simplicity only increases as your baby grows and changes. With that in mind, the busy mom of two and certified health coach created The Super Easy Baby Food Cookbook.

Inside The Super Easy Baby Food Cookbook you’ll find:

  • 150+ nutritious recipes that grow with your developing child
  • Make-ahead puree recipes to prepare in bulk and store for easy future use
  • 5-ingredient toddler recipes that can be made in 30-minutes or less
  • Time-saving sample menus that follow nutritional recommendations for children ages 4 to 18 months

Your baby’s need for nutrition doesn’t stop after purees—and you need a baby food cookbook that won’t stop there either. From pea purees to pancakes and parfaits, the recipes in The Super Easy Baby Food Cookbook will keep your baby happy, healthy, and eager for more.

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Kintsugi Wellness: The Japanese Art of Nourishing Mind, Body, and Spirit

Kintsugi Wellness: The Japanese Art of Nourishing Mind, Body, and Spirit

“Candice has created a guide to an ancient, common-sense and approachable way of living. In a crowded wellness space, Kintsugi Wellness truly stands out.”-Sophia Amoruso, founder and CEO, Girlboss

Where we come from is who we are. And Candice Kumai’s Japanese heritage has guided her journey back to health at every turn. Now, in Kintsugi Wellness, Candice shares what she’s learned and guides us through her favorite Japanese traditions and practices for cultivating inner strength and living a gracious life, interwoven with dozens of recipes for healthy, Japanese-inspired cuisine. Kintsugi Wellness provides the tools we all need to reclaim the art of living well. 

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So Much To Celebrate: Entertaining the Ones You Love the Whole Year Through

So Much To Celebrate: Entertaining the Ones You Love the Whole Year Through
Celebrate life’s joyful moments with inspiration from Katie Jacobs of StylingMyEveryday.com! Create beautiful memories for your family and friends with help from Katie Jacobs, a stylist for Reese Witherspoon’s lifestyle brand Draper James. In this essential guide to entertaining, Katie reveals her secrets for throwing fantastic parties for any occasion, from a casual backyard movie night to a lavish holiday party. Using Katie’s inspiring ideas and make-ahead tips, you will be so organized that you can minimize the fuss, enjoy the time, and celebrate too! Brimming with creative party themes for every season, inspiring decor ideas, and delicious recipes, So Much to Celebrate is the perfect book for anyone who appreciates good times, good food, and good celebrations. Katie Jacobs is a stylist for Reese Witherspoon’s lifestyle brand Draper James, Pottery Barn, and Beaufort Bonnet Company, among others. A fourth-generation Nashvillian, she’s been featured in Martha Stewart Living, Southern Living Weddings, Nashville Lifestyles as well as on Inspired By This, Fashionable Hostess, and The Scout Guide. Katie is also a photographer, graphic designer, and foodie. Learn more on Katie’s food and lifestyle blog, StylingMyEveryday.com.
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English Cookery Books: To the Year 1850 (Classic Reprint)

English Cookery Books: To the Year 1850 (Classic Reprint)
Excerpt from English Cookery Books: To the Year 1850

This is a translation of a book by Giovanne de Rosselli. The original first appeared in 1516, according to Brunet.

About the Publisher

Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at http://www.forgottenbooks.com

This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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Theory of Bakery and Patisserie: For students of Diploma and Food Craft courses in Hotel Management

Theory of Bakery and Patisserie: For students of Diploma and Food Craft courses in Hotel Management
Theory of Bakery and Patisserie is designed for students of Diploma and Food Craft courses in Hotel Management. The book covers the syllabus of National Council for Hotel Management and Catering Technology and elaborates on the concept of bakery and confectionary, detailing the commodities, techniques as well as equipment used in bakery and pastry. It also throws light on some of the popular Indian sweets.
The book begins with an introduction to bakery and pastry making along with the key terms used in the industry. It then details the role of ingredients in preparing bakery and pastry items. From bread fabrication to sugar confections to the various methods used for pre-preparation of breads and pastries such as sifting, autolysis, piping and whipping, the book has been planned to provide a detailed understanding of all the processes of bakery. Various cold and hot desserts and their different types such as fruit based, deep fried, frozen, jellies and more have been discussed at length. Common faults while preparing cakes, cookies, sauces, etc., have been discussed for the benefit of students and young professionals.

Key Features:
• Discusses basic commodities, equipment and creams and sauces such as marzipan, crème Chantilly, meringue and many more used for baking in detail
• Provides important points and techniques (chef’s tips) interspersed in the text to help the students to be more efficient, prepare better products and avoid accidents in the kitchen
• Describes the basic operations of the halwai section of any hotel as well as the diversity in sweets of India
• Explains practical aspects of bakery with photographs, tables and figures
• Includes assessment tools such as objective and essay type questions and activities at the end of the chapters

Online Resources:
For Faculty: PowerPoint Slides
For Students: Flashcard Glossary

Table of Contents
1. Introduction to Pastry and Bakery
2. Commodities in Bakery and Pastry
3. Techniques in Bakery and Pastry
4. Bread Fabrication
5. Basic Pastes in Bakery and Pastry
6. Basic Creams and Sauces
7. Basic Sponges and Cakes
8. Cookies and Biscuits
9. Hot and Cold Desserts
10. Sugar Confections
11. Indian Sweets
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