Author: Stuart Laidlaw
Publisher: McClelland & Stewart
Release Date: 2003
Genre: Business & Economics
You are what you eat, but do you know what is in the food you’re eating – or how it’s grown? Chicken, corn, potatoes, a slice of bread, and a glass of milk. Where does a meal like this come from? Who and what is involved in getting it to your table? Most Canadians don’t know – and will be shocked to find out that, while we were snacking, farming has been transformed. Today, once-independent farmers work on contract for huge food corporations, growing genetically modified food in soil saturated with chemicals. Farming is big business and has become a matter of world trade regulations that favour global corporations. Laidlaw, in investigating the state of modern farming, uncovers many shocking practices, from pesticide use so severe it causes massive fish kills in PEI rivers to the transformation of small prairie abattoirs into vast, industrial slaughterhouses dependent on minimum-wage immigrant workers. Secret Ingredients brings a whole new dimension to the age-old question of what to have for dinner tonight.
Author: S. Inness
Release Date: 2005-12-22
Genre: Social Science
A series of fascinating chapters analyze cookery books through the ages. From the convenience-food cookbooks of the 1950s, to the 1980s rise in 'white trash' cookbooks, and the surprise success of the Two Fat Ladies books from the 1990s, leading author Sherrie Inness discusses how women have used such books over the years to protest social norms.
Author: David Remnick
Publisher: Random House
Release Date: 2008-08-19
Since its earliest days, The New Yorker has been a tastemaker–literally. As the home of A. J. Liebling, Joseph Wechsberg, and M.F.K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, The New Yorker dishes up a feast of delicious writing on food and drink, seasoned with a generous dash of cartoons. Whether you’re in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings, from every age of The New Yorker’s fabled eighty-year history, are sure to satisfy every taste. There are memoirs, short stories, tell-alls, and poems–ranging in tone from sweet to sour and in subject from soup to nuts. M.F.K. Fisher pays homage to “cookery witches,” those mysterious cooks who possess “an uncanny power over food,” while John McPhee valiantly trails an inveterate forager and is rewarded with stewed persimmons and white-pine-needle tea. There is Roald Dahl’s famous story “Taste,” in which a wine snob’s palate comes in for some unwelcome scrutiny, and Julian Barnes’s ingenious tale of a lifelong gourmand who goes on a very peculiar diet for still more peculiar reasons. Adam Gopnik asks if French cuisine is done for, and Calvin Trillin investigates whether people can actually taste the difference between red wine and white. We journey with Susan Orlean as she distills the essence of Cuba in the story of a single restaurant, and with Judith Thurman as she investigates the arcane practices of Japan’s tofu masters. Closer to home, Joseph Mitchell celebrates the old New York tradition of the beefsteak dinner, and Mark Singer shadows the city’s foremost fisherman-chef. Selected from the magazine’s plentiful larder, Secret Ingredients celebrates all forms of gustatory delight. From the Hardcover edition.
Author: Michael Roberts
Release Date: 2001-08-01
There are no such things as secrets in the kitchen—but there are secret ingredients, those ingredients that are not tasted but would be missed if they were omitted. The key to using these wonderful flavor-highlighting techniques is found in nearly 200 extraordinary recipes such as Lamb with Blue Cheese, Jalapeños and Port; and Warm Scallop and Watercress Salad with Bacon Vinaigrette.
A collection of recipes using familiar ingredients in an unexpected combination. Some are tried & true favorites like Apple Pie with Ketchup, Chocolate Mayonnaise Cake, Cola Sloppy Joe's & Popcorn Salad. Others are new concoctions like Pork n' Bean Bread, Cheesy Chocolate Fudge, Tomato Soup Crock Pot Cake & Twinkie Ice Cream Shake. More than 90 recipes for beverages, appetizers, soups, salads, breads, main dishes, sandwiches & desserts. You'll want to try them all.
Author: Laura Schaefer
Publisher: Simon and Schuster
Release Date: 2012-06-26
Genre: Juvenile Fiction
While working at her grandmother's Madison, Wisconsin, teashop, fourteen-year-old Annie hears of a scone cook-off, for which the prize is an all-expense paid trip to London for tea, and enlists Genna and Zoe to help her win.
Author: Wally Amos
Publisher: Blue Mountain Arts, Inc.
Release Date: 2006
An insightful journey into the power of a positive attitude, Amos asserts that itas not oneas circumstances that determine happiness, but rather how those circumstances are viewed. This book emphasizes the impact of everyday choices, while stressing the importance of making a conscious decision to live a joy-filled life.
Author: Paul Bikoff
Publisher: Author House
Release Date: 2005-04-14
Genre: Body, Mind & Spirit
...Love of horses... colon... love of a sister... cancer... beach club days... montauk beach, the end... cancer... Sylvia Browne... faith... angel ariel... cancer... regina vagina... Kitty’s Chili dip... Superbowl Sundays... cancer.. .Kanamit... To Serve Man... Michael Chambers... cancer... Willy Loman... immune system... a search for the cure... cancer... friendship... the missus... marshmellows... Perfect Gentleman... penis... cancer... the kids... banana cake... the secret ingredients revealed... hold onto your hat. and your saddle!!!
Gathers such recipes as salt cod and olive cakes and la Reine pizza that use olives, anchovies, and capers as a staple ingredient, and discusses the attributes, cultivation, and preservation of each ingredient.
Author: Kirk Kazanjian
Publisher: John Wiley & Sons
Release Date: 2004-03-24
Genre: Business & Economics
Praise for Making Dough "I was enchanted, intrigued, and fascinated by every page of thisbook. Kirk Kazanjian, Amy Joyner, and Dick Clark (yes, that DickClark) have done a masterful job of storytelling in Making Dough.The book is inspirational, enlightening, and just plain greatreading. In fact, it's great reading with sprinkles on it. What ayummy book!" -Jay Conrad Levinson Bestselling Author, Guerrilla Marketing series of books "Krispy Kreme's success goes well beyond being a retail phenomenon.This book will show you what went on behind the scenes to build thecompany. Along the way, it will teach you how you can take aproduct that is seemingly counter-culture and turn it into anaddictive brand." -Phil Lempert Author, Being the Shopper and Today show food trends editor "Words can't do justice to Krispy Kreme doughnuts-just eat one! Butas a fan of the product, it's interesting to read this businesssuccess story." -Vince Gill Singer/Songwriter "You know what? You have absolutely no chance of starting the nextKrispy Kreme! But, the lessons they learned and the insight theyused to build their once-in-a-lifetime success are useful,practical, and powerful tactics that any business can benefitfrom." -Seth Godin Author, Purple Cow "Take heart. You don't need a massive organization and a massiveadvertising budget to build a powerful brand. This interesting bookby Kirk Kazanjian and Amy Joyner tells how Krispy Kreme did it on ashoestring." -Al Ries Coauthor, The Fall of Advertising and the Rise of PR "I think it's safe to say that just about every company would loveto know the secret ingredients of Krispy Kreme's sweet success.After all, it doesn't advertise, it is a revered member of thecommunity, and it keeps growing like crazy. What an extraordinarybusiness! Without doubt, you should pay attention to what KrispyKreme is doing, especially if you want to prosper in today'scompetitive world." -From the Foreword by Dick Clark Producer, Entertainer, and Krispy Kreme Franchisee
Author: Lauren McLaughlin
Publisher: Random House Books for Young Readers
Release Date: 2017-07-11
Genre: Juvenile Fiction
Not even the smallest clue gets past this preschool private eye! Just as Mitzi is about to enjoy a nice muffin her Dad made, her friend Max stops her in her tracks! He has a sneaking suspicion that there is something funny about this muffin -- so the two of them set off on an investigation... Kids and parents will laugh along as Mitzi, Max and their friends test the muffin for dodgy ingredients and come to their conclusion. What did Dad put in the muffin after all? Debbie Ohi's bouncy illustrations bring an extra layer of fun to Lauren McLaughlin's clever text.
Smoke and Grill Like an Award-Winning Competitive Chef Create complex, authentic southern flavors with smoking secrets from American Grilled champion Staci Jett. Bring competition-worthy dishes right to your table with secret ingredients like Kentucky Bourbon Barrel Ale and Jim Beam Whisky barrel pieces, which add a rich and delicious caramel oak flavor to smoked meat; use Chop House Seasoning to make your burger taste like premium steak, or try an Old Bay dry rub to add new dimensions of flavor to Slow Smoked Baby Back Ribs. With Staci’s unique ingredients and winning techniques, you can serve next-level dishes like Kentucky Beer-Braised Beef Short Ribs smoked over cherry and oak wood, Sweet Chili Smoked Wings and Ginger Pecan Bourbon Glazed Salmon. With Staci’s mouth-watering recipes, you will create incredible and distinctive meals from your smoker and grill. Whether you’re in the mood for bison, beef, pork, duck or fish, Secret Ingredient Smoking and Grilling will show you how to take it up a notch.