Food Lovers' Guides Indispensable handbooks to local gastronomic delights The ultimate guides to the food scene in their respective states or regions, these books provide the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Engagingly written by local authorities, they are a one-stop for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: • Food festivals and culinary events • Farmers markets and farm stands • Specialty food shops • Places to pick your own produce • One-of-a-kind restaurants and landmark eateries • Recipes using local ingredients and traditions • The best wineries and brewpubs

There has been increasing interest in recent years in the concept and production of natural foods. Advertising claims that food is natural, without additives or artificial ingredients, have taken on great importance in marketing. Consumption of food that can be considered natural is currently central to the sophisticated lifestyle. However, there is only a limited published literature on what constitutes natural food flavours. Much of the flavour and fragrance industry has worked on development of synthetic or 'nature-identical' flavours which represent a chemist's simu lation of the natural character. As marketing claims become more strident it is necessary to gain a better understanding of natural food flavours in order to safeguard food quality and for prevention of fraud. There have been great advances recently in analytical chemistry, and partly as a result of this progress there seems to be a never-ending increase in the number of volatile compounds identified in foods. Unfortunately, this has not always been matched by an equal increase in the understanding of how these volatile compounds arise, or how they contribute to the sensation which we call flavour. Throughout the development of Western society, quality of food, particularly flavour, has been highly regarded. The amateur or professional cook with the skills to optimize and maintain standards in flavour has been held in the highest respect.

The long awaited children s version of the best-selling cookbook Nourishing Traditions."

Gluten Free and Easy is a cookbook revelation This book will assist in helping those with coeliac disease and allow them to enjoy their favourite foods again, and provide those who cook for coeliacs lots of delicious and healthy recipe options for the whole family. Gluten Free and Easy comprises of tasty recipes, with an emphasis on fresh healthy food, to enjoy and savour, not just to live on.

Given the importance of Latino issues in the current social and economic times, the publication of Latinos in a Changing Society is both timely and prescient in its contributions to the current discourse of how Latinos are being influenced by U.S. norms and culture and how Latinos are also affecting U.S. society. This volume contributes to our need for comprehensive analysis of how Latin communities compare and contrast with other underserved groups. It also examines how changes are taking place within specific Latino groups particularly between first and second generation Cubans, returning Puerto Ricans, Dominican poverty, and emergent Mexican leaders in the New England area. The opportunities that Latinos and dominant mainstream interests share are identified in this volume, but so are the many areas in need of change. In this current atmosphere of anger and suspicion toward immigrants, this volume presents an analytical perspective that is too often absent from politically motivated debates about Latinos and their role in a changing society. Undocumented immigrants are often portrayed as people who come to this country to take advantage of a generous welfare system contributing little to the economic and social development of the country. This volume critically examines issues such as the Latino commitment to labor participation, the ways that Latino parents engage in schools and in their communities, health access and social programs, the policing concerns within the Latino community, the academic adjustments made by Latino college students as well as the educational opportunities that exist for Latinos across the country. Unlike publications that seek to summarize knowledge about the Latino population in the United States, Latinos in a Changing Society provides a broader range of insights into the types of policy analysis, research, and public consciousness needed to advance the educational, social, cultural, and political participation and incorporation of Latinos in the new century. This volume critically examines such issues as the disparity in poverty among Latino groups, the lack of access to health services, the Latino commitment to labor participation, the ways that Latino parents engage in schools and in their communities, and the educational dropout rates of Latinos across the country and the underlying causes of those rates. Unlike publications that seek to summarize knowledge about the Latino population in the United States, Latinos in a Changing Society provides a broader range of insights into the types of policy analysis, research, and public consciousness needed to advance the educational, social, cultural, and political participation and incorporation of Latinos in the new century.

French chemist and television personality Herve This uses recent research in chemistry, physics, and biology of food to challenge traditional beliefs about cooking and eating.

IACP AWARD FINALIST • Reimagine Italian-American cooking, with more than 125 recipes rich with flavor and nostalgia from the celebrated husband-and-wife chef team of Michelin-starred Don Angie in New York City. “Every bit of warmth and hospitality that you feel when you walk into Don Angie pours out of every page of this magical book.”—Michael Symon ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Minneapolis Star Tribune, Food52, Epicurious, Taste of Home The words “red sauce” alone conjure images of an Italian-American table full of antipasti, both hot and cold, whisked off to make room for decadent baked pastas topped with molten cheese, all before a procession of chicken parm or pork chops all pizzaiola—and we haven’t even gotten to dessert. It’s old-school cooking beloved by many and imbued with a deep sense of family. In Italian American, Angie Rito and Scott Tacinelli, the chefs of critically acclaimed Don Angie in New York City’s West Village, reinvigorate the genre with a modern point of view that proudly straddles the line between Italian and American. They present family classics passed down through generations side-by-side with creative spins and riffs inspired by influences both old and new. These comforting dishes feel familiar but are far from expected, including their signature pinwheel lasagna, ribs glazed with orange and Campari, saucy shrimp parm meatballs, and a cheesy, bubbling gratin of broccoli rabe and sharp provolone. Full of family history and recipes that will inspire a new generation, Italian American provides an essential, spirited introduction to an unforgettable way of cooking.

This fascinating book is the first volume in a projected cultural history of the United States, from the earliest English settlements to our own time. It is a history of American folkways as they have changed through time, and it argues a thesis about the importance for the United States of having been British in its cultural origins. While most people in the United States today have no British ancestors, they have assimilated regional cultures which were created by British colonists, even while preserving ethnic identities at the same time. In this sense, nearly all Americans are "Albion's Seed," no matter what their ethnicity may be. The concluding section of this remarkable book explores the ways that regional cultures have continued to dominate national politics from 1789 to 1988, and still help to shape attitudes toward education, government, gender, and violence, on which differences between American regions are greater than between European nations.