This sumptuous blend of recipes with cultural history is a dinner invitation you won't want to pass up. Chances are you weren't invited to the wedding of Grace Kelley and Prince Ranier, or to Truman Capote's famous "Black and White" ball at the Plaza Hotel. But now you can experience those and other legendary celebrations in your own home, as well as learn about the historic and cultural moments they embodied. This beautifully designed book brings together twenty menus--both authentic and imagined--along with instructions for preparing each dish and recreating the dinners in your home. Each event is represented in multi-page spreads that feature contemporary photographs to help you recreate the meals in your kitchen, while archival images and entertaining essays provide important historical context. You may not live on the Cote d'Azur like Coco Chanel, but why not pretend with the perfect salade niçoise? Join the con artist Henry Gerguson and serve up some fabulous mid-century Noodles Romanoff. Feeling artistic? Serve your guests some roast chicken and borscht, the way Jackson Pollock and Lee Krasner did, with vegetables fresh from their Long Island garden. From JFK's triumphant visit to Berlin to the White House reception for the Apollo 11 crew; from a Bloomsbury high tea to dinner with the famously private Audrey Hepburn, this fun and sophisticated mixture of culture and food will reside as happily on your coffee table as it will on your cookbook shelf.

All aboard for a delicious ride on nine legendary railway journeys! Meals associated with train travel have been an important ingredient of railway history for more than a century—from dinners in dining cars to lunches at station buffets and foods purchased from platform vendors. For many travelers, the experience of eating on a railway journey is often a highlight of the trip, a major part of the “romance of the rails.” A delight for rail enthusiasts, foodies, and armchair travelers alike, Food on the Move serves up the culinary history of these famous journeys on five continents, from the earliest days of rail travel to the present. Chapters invite us to table for the haute cuisine of the elegant dining carriages on the Orient Express; the classic American feast of steak-and-eggs on the Santa Fe Super Chief; and home-cooked regional foods along the Trans-Siberian tracks. We eat our way across Canada’s vast interior and Australia’s spectacular and colorful Outback; grab an infamous “British railway sandwich” to munch on the Flying Scotsman; snack on spicy samosas on the Darjeeling Himalayan Toy Train; dine at high speed on Japan’s bullet train, the Shinkansen; and sip South African wines in a Blue Train—a luxury lounge-car featuring windows of glass fused with gold dust. Written by eight authors who have traveled on those legendary lines, these chapters include recipes from the dining cars and station eateries, taken from historical menus and contributed by contemporary chefs, as well as a bounty of illustrations. A toothsome commingling of dinner triangles and train whistles, this collection is a veritable feast of meals on the move.

More than thirteen hundred individual recipes, as well as suggested menus for various occasions and holidays, are collected in a new edition of this classic cookbook, first published in 1928, that is the starting place for anyone in search of authentic dishes done in the traditional style.

This is not a cookbook per se, but a memoir written for my children and grandchildren, recording what they have eaten under my roof, as well as the whys and wherefores that colored their existence before they were old enough to control their own destinies. It covers what I learned from a lot of people who influenced me, starting with my father, and consequently had a bearing on everyone I have cared for and influenced since. This has been something like a daisy chain; you help me and I’ll help somebody else, because there’s no way to repay you. It has been complied from scraps written down through the years because I did not want to forget. What has been joyous or painful, or strange or commonplace, seems to be significant today only because it was unusual in what turned out to be the last half of a millennium. It has been my lot to have been interested in a great many things: art, food, architecture, history, plants, travel, men, and my family. I’ve had ups and downs, survived and been a personal witness to the ability of the human spirit to overcome all sorts of unexpected blows. This book is for people who love to read about cooking, who know a little bit about it, and truly enjoy it as an indoor sport. It’s for people like my children and their spouses, who cook together, not always looking for the shortcuts, but always looking for the best. As Virginia Woolf so succinctly put it, “One cannot think well, love well, sleep well, if one has not dined well.” I have led a wonderful life, enjoyed the best of this continent and Europe, never having been a star, a celebrity or wealthy, but claim only to have been a keen observer in a very interesting and unusual period in history. I’ve learned what is truly important in life, what is transitory, and I’ve tried to convey these discoveries to make other’s lives a little more productive and satisfying. The secret, the essence of the good life, in a nutshell, is productivity, and much satisfaction lies in serving one’s family. Children, especially the most promising, must be nurtured as only a mother can. Many mothers don’t see how important their roles are, and perhaps by talking about food enthusiastically, even romantically, I can get them to look on one aspect of housekeeping with new eyes, and find satisfaction where there was once drudgery. Enjoy.

Inspired by her beloved blog, dinneralovestory.com, Jenny Rosenstrach’s Dinner: A Love Story is many wonderful things: a memoir, a love story, a practical how-to guide for strengthening family bonds by making the most of dinnertime, and a compendium of magnificent, palate-pleasing recipes. Fans of “Pioneer Woman” Ree Drummond, Jessica Seinfeld, Amanda Hesser, Real Simple, and former readers of Cookie magazine will revel in these delectable dishes, and in the unforgettable story of Jenny’s transformation from enthusiastic kitchen novice to family dinnertime doyenne.

The rise of the American diner is the most savory of phenomenons, where classic architecture, a friendly face behind the counter, and some mean pie all combined to make these little roadside stops a treasured part of history. From the early days when Walter Scott brought his horse-drawn lunch wagons through the streets to the heyday of mass-produced chrome and neon diners in the 1950s, The American Diner offers a full blue-plate special of nostalgia for all those who loved the counter culture of these great eateries. More than 250 historical and bright colorful photographs help remind us of life before fast food, and generous helpings of classic advertisements, cool collectibles, and architectural highlights also highlight the era. Diners from coast to coast are featured, giving readers a trip to some of the best stainless-steel and neon diners that still dot the American roadways.

A new edition of the iconic chef's globally bestselling home-cooking book, published on the 10th anniversary of its first release What does Ferran Adrià eat for dinner -- and how did he feed the hard-working staff at his fabled elBulli, the first 'destination restaurant', nestled on the Mediterranean coast north of Barcelona? The Family Mealfeatures a month's worth of three-course menus created for and by Ferran and his team -- meals that nourished and energized them for each evening's service. It's the first -- and only -- book of everyday recipes by the world's most influential chef, now with a brand-new foreword by Ferran himself.