The first collection of food writing by Britain's funniest and most feared critic A.A. Gill knows food, and loves food. A meal is never just a meal. It has a past, a history, connotations. It is a metaphor for life. A.A. Gill delights in decoding what lies behind the food on our plates: famously, his reviews are as much ruminations on society at large as they are about the restaurants themselves. So alongside the concepts, customers and cuisines, ten years of writing about restaurants has yielded insights on everything from yaks to cowboys, picnics to politics. TABLE TALK is an idiosyncratic selection of A.A. Gill's writing about food, taken from his Sunday Times and Tatler columns. Sometimes inspired by the traditions of a whole country, sometimes by a single ingredient, it is a celebration of what great eating can be, an excoriation of those who get it wrong, and an education about our own appetites. Because it spans a decade, the book focuses on A.A. Gill's general dining experiences rather than individual restaurants - food fads, tipping, chefs, ingredients, eating in town and country and abroad, and the best and worst dining experiences. Fizzing with wit, it is a treat for gourmands, gourmets and anyone who relishes good writing.
As the population of the world continues to surge upwards, it is apparent that the global economy is unable to meet the nutritional needs of such a large populace. In an effort to circumvent a deepening food crisis, it is pertinent to develop new sustainability strategies and practices. Food Science, Production, and Engineering in Contemporary Economies features timely and relevant information on food system sustainability and production on a global scale. Highlighting best practices, theoretical concepts, and emergent research in the field, this book is a critical resource for professionals, researchers, practitioners, and academics interested in food science, food economics, and sustainability practices.
A Taste of the World's Most Dangerous Flavor, with Recipes
Author: Jennifer McLagan
Publisher: Ten Speed Press
The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness. What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we’re much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and frisée; high-quality olive oil; and cocktails made with Campari and absinthe—all foods and drinks with elements of bitterness—bitter is finally getting its due. In this deep and fascinating exploration of bitter through science, culture, history, and 100 deliciously idiosyncratic recipes—like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita—award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life. From the Hardcover edition.
The Ivy restaurant is known as a theatrical, literary and artistic haunt, which keeps its roots in quick and simple food, not tied to any style or regional cuisine. A.A. Gill has combined its recipes, all suitable for the home kitchen, with the history of the restaurant.
From acclaimed writer AA Gill comes this collection of travel pieces selected from his monthly column in Australian Gourmet Traveller – ‘AA Gill is away’. Witty, acerbic and often moving, these pieces are far from standard travel writing fare. Touching on tourism, airports, world cuisine and countries including Madagascar, Iceland and Albania, Gill’s perspective is often controversial and always unique. He ponders Italy’s ability to turn organised crime into a tourist attraction, stumbles upon lobster-shaped coffins in Ghana, contemplates the Darwinian drive of bastardised dishes around the globe, explains why Johannesburg is the luckiest place in the unluckiest continent and considers the great black lake of tears that immigration leaves behind. With an introduction and extra piece written exclusively for this collection, Here and There showcases the very best of Gill’s hilarious and insightful travel writing, and is a must read for anyone who is curious about the world we live in.
The Readiness Year is a perfect guide for helping children get ready for school. It includes sections on what students need to know to succeed in kindergarten, assessments, tips for creating the perfect "readiness" classroom, and instructional units to promote higher-level thinking! Get students ready with The Readiness Year! 160 pages. Key Education products are intended to engage and educate young and special learners, as well as assist teachers in building a strong and developmentally appropriate curriculum for these children. The product lineÑcomprised of teacher/parent resource books, photographic learning cards, and other activity- and game-oriented materialsÑis designed to assist in ÒUnlocking the Potential in Every Child.Ó
Buchan Gardens is a sedate square in West London. Charles Goodwin, the garden committee president, wants the garden to stay just the way it is; Bryony Mullins doesn't give a flying knicker elastic what happens to it; and, Mona Corinth is dead, and about to become part of the garden.
The famed London restaurant, La Caprice, has been a contemporary restaurant since the forties, reflecting the appetites of creative London. From simply the best Eggs Benedict and Chopped Steak to the Epicurean Baked Razor Clams and Truffle-Studded Roast Capon, the recipes from Le Caprice are a directory of what fashionable London fancies on a plate most often. Whether it is the lightest lunch, a restorative brunch, or an indulgent first-night celebration, Le Caprice provides with practiced elan and panache.