"This book contains mature content"--Page 4 of cover.

Author of the forthcoming What She Ate: Six Remarkable Women and the Food That Tells Their Stories (Summer 2017) In this captivating blend of culinary history and popular culture, the award-winning author of Perfection Salad shows us what happened when the food industry elbowed its way into the kitchen after World War II, brandishing canned hamburgers, frozen baked beans, and instant piecrusts. Big Business waged an all-out campaign to win the allegiance of American housewives, but most women were suspicious of the new foods—and the make-believe cooking they entailed. With sharp insight and good humor, Laura Shapiro shows how the ensuing battle helped shape the way we eat today, and how the clash in the kitchen reverberated elsewhere in the house as women struggled with marriage, work, and domesticity. This unconventional history overturns our notions about the ’50s and offers new thinking on some of its fascinating figures, including Poppy Cannon, Shirley Jackson, Julia Child, and Betty Friedan.

In the past twenty years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers--from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire. From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first--pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on: - Making pizza and other live-fire flatbreads; - Roasting fish and meats; - Grilling, steaming, braising, and frying; - Baking pastry and other recipes beyond breads; - Rendering animal fats and clarifying butter; - Food dehydration and infusing oils; - And myriad other ways to use the oven's residual heat. Appendices include oven-design recommendations, a sample oven temperature log, Richard's baker's percentages, proper care of a sourdough starter, and more. . . . From the Wood Fired Oven is more than a cookbook; it reminds the reader of how a wood-fired oven (and fire, by extension) draws people together and bestows a sense of comfort and fellowship, very real human needs, especially in uncertain times. Indeed, cooking and baking from a wood-fired oven is a basic part of a resilient lifestyle, and a perfect example of valuable traditional skills being put to use in modern times.

Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations? The answer: chemistry and physics. With his trademark eloquence and wit, Hervé This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks, and he demystifies the meaning of taste and the making of flavor. He describes the properties of liquids, salts, sugars, oils, and fats and defines the principles of culinary practice, which endow food with sensual as well as nutritional value. For fans of Hervé This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food.

Perico, or parrot, was what Dad called me sometimes. It was from a Mexican saying about a parrot that complains how hot it is in the shade, while all along he's sitting inside an oven and doesn't know it.... For Manuel Hernandez, the year leading up to his test of courage, his initiation into a gang, is a time filled with the pain and tension, awkwardness and excitement of growing up in a crazy world. His dad spends most of his time and money at the local pool hall; his brother flips through jobs like a thumb through a deck of cards; and his mom never stops cleaning the house, as though one day the rooms will be so spotless they'll disappear into a sparkle, and she'll be free. Manny's dad is always saying that people are like money--there are million- and thousand- and hundred-dollar people out there, and to him, Manny is just a penny. But Manny wants to be more than a penny, smarter than the parrot in the oven. He wants to find out what it means to be a vato firme, a guy to respect. In this beautifully written novel, Victor Martinez gives readers a vivid portrait of one Mexican-American boy's life. Manny's story is like a full-color home movie--sometimes funny, sometimes sad, but always intensely original.For Manuel Hernandez, the year leading up to his test of courage, his initiation into a gang, is a time filled with the pain and tension, awkwardness and excitement of growing up in a mixed-up, crazy world. Manny’s dad is always calling him el perico, or parrot. It’s from a Mexican saying about a parrot that complains how hot it is in the shade while all along he’s sitting inside the oven and doesn’t know it. But Manny wants to be smarter than the parrot in the oven—he wants to find out what it means to be a vato firme, a guy to respect. From an exciting new voice in Chicano literature, this is a beautifully written, vivid portrait of one Mexican-American boy’s life. 1998 Pura Belpre Author Award 1996 Americas Award for Children’s and Young Adult Literature 1997 Books for the Teen Age (NY Public Library) 1996 National Book Award for Young People’s Literature

Scrumptious recipes for everyone's favorite baked goods, made with completely natural ingredients and a minimum of fat.

THE SUNDAY TIMES BESTSELLER 'For bung-it-in-the-oven cooks everywhere, this is a must-have book: Diana Henry has a genius for flavour.' - Nigella Lawson Whether you're short of time or just prefer to keep things simple, From the Oven to the Table shows how the oven can do much of the work that goes into making great food. Diana Henry's favourite way to cook is to throw ingredients into a dish or roasting tin, slide them in the oven and let the heat behind that closed door transform them into golden, burnished meals. Most of the easy-going recipes in this wonderfully varied collection are cooked in one dish; some are ideas for simple accompaniments that can be cooked on another shelf at the same time. From quick after-work suppers to feasts for friends, the dishes are vibrant and modern and focus on grains, pulses and vegetables as much as meat and fish. With recipes such as Chicken Thighs with Miso, Sweet Potatoes & Spring Onions, Roast Indian-spiced Vegetables with Lime-Coriander Butter, and Roast Stone Fruit with Almond and Orange Flower Crumbs, Diana shows how the oven is the most useful bit of kit you have in your kitchen. Praise for How to Eat a Peach: 'This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' - Nigella Lawson '...her best yet...superb menus evoking place and occasion with consummate elegance' - Financial Times Food Book of the Year at the André Simon Food & Drink Book Awards 2019