Books That Cook: The Making of a Literary Meal by Jennifer Cognard-Black, Melissa A. Goldthwaite (ed.) PDF

By Jennifer Cognard-Black, Melissa A. Goldthwaite (ed.)

ISBN-10: 1479830216

ISBN-13: 9781479830213

Foreword via Marion Nestle

Whether a five-star chef or starting home cook, any gourmet is aware that recipes are way over a suite of directions on tips to make a dish. they're culture-keepers in addition to culture-makers, either recording thoughts and fostering new ones.
Organized like a cookbook, Books That Cook: The Making of a Literary Meal is a set of yankee literature written at the subject matter of nutrients: from an invocation to a last toast, from starters to truffles. All nutrition literatures are indebted to the shape and function of cookbooks, and every part starts off with an excerpt from an influential American cookbook, progressing chronologically from the overdue 1700s during the modern day, together with such favorites as American Cookery, the Joy of Cooking, and Mastering the paintings of French Cooking. The literary works inside of each one part are an extension of those cookbooks, whereas the cookbook excerpts in flip develop into items of literature—forms of storytelling and memory-making all their own.
Each part bargains a tasty collection of poetry, prose, and essays, and the decisions all comprise at the least one tempting recipe to attract readers to cook this book. together with writing from such notables as Maya Angelou, James Beard, Alice B. Toklas, Sherman Alexie, Nora Ephron, M.F.K. Fisher, and Alice Waters, between many others, Books That Cook reveals the diversity of the way authors contain recipes—whether the recipe flavors the tale or the tale serves so as to add spice to the recipe. Books That Cook is a set to serve scholars and lecturers of nutrition stories in addition to any epicure who enjoys an outstanding meal along a good book.

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I’d brought everyone except Penelope a ristra as a gift. Ronald drank too much and draped his string of chiles around his neck. Carson Flinn, who had recovered some of his mobility and lost some weight, said the rusty pepper chain would have a place of honor in his kitchen. “Eat it, too,” I reminded him. Cocoa wondered when she’d find time to eat so many peppers. I gave her a possible recipe from a tent at the corn dance. “Nothing but four or five of these peppers—they’re fairly mild—ground into beef, until it’s about half pepper, half beef.

My mother was generous and expansive in her cooking. Carson Flinn once told me that my father served food with heat, my mother with warmth. But on that day she served her information cold, with no meat on the bones. Perhaps that’s as it should have been. 42 • Thomas Fox Averill When she and my father were courting, mostly by letter for those two years after their initial meeting and evenings tasting food and getting to know each other, my mother took one trip to New Mexico my father never knew about.

Finally it was cooled and then chilled. The resulting jelly had the true essence of chicken and a texture that was incredibly delightful. I doubt if many people today want to eat chicken jelly unless they are ill or on a diet—the calorie count is low—but good chicken jelly has many uses in cooking. It gives a lift to vegetables cooked in it; it makes a fine Vichyssoise; and it provides the base for many excellent sauces. For a chaud-froid sauce it is incomparable. Nowadays I find that a more practical approach to this delicacy can be achieved as follows: Superb Chicken Jelly Place 5 pounds backs and necks in 3 to 4 quarts water, together with 1 onion stuck with 2 cloves, a sprig of parsley, a bit of celery and a few peppercorns.

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Books That Cook: The Making of a Literary Meal by Jennifer Cognard-Black, Melissa A. Goldthwaite (ed.)

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