Recipes Based on Biodynamic Ingredients, from the Kitchen of the Lukas Klinik
The official Demeter Cookbook presents over 200 recipes, developed and collected by Swiss chef Hermann Spindler, for sauces, soups, hors d'oeuvres, salads, main dishes, puddings and desserts. It also features special recipes for casseroles and gratins, vegetables, quark (curd cheese) dishes, grain dishes, doughs, ......
As the most ecologically efficient and economical source of complete protein in human food, soy is gradually attracting more use in the American diet for its nutritional and financial value. Derived from soybean plants - the leading export crop of the United States and the world's most traded crop - soy produced for human consumption is part of a ......
In an Age of mass food production, Hauschka considers one of the most neglected aspects of nutrition -- the quality of food. He discusses aspects of food that can be measured by conventional scientific means, as well those that defy quantification by the usual methods. He relates these findings to a historical survey of food cultivation, ......
Winner of the Outstanding Manuscript Award from Phi Alpha Theta, this work explains how nationhood emerges by viewing countries as cultural artifacts, a product of ''invented traditions.'' In the case of France, scholars sharply disagree, not only over the nature of French national identity but also over the extent to which diverse and sometimes ......
Nicolas Joly is responsible for producing some of the finest and most highly esteemed wines of France at his CoulÉe de Serrant vineyard. Practising the biodynamic method of agriculture - sometimes referred to as 'premium organic' - he is at the forefront of a movement to return to the concept of terroir, as full expression and embodiment of a ......
The ultimate book for anyone cooking with herbs.Created as the ideal reference for anyone with a serious interest in cooking with herbs, spices, or related plant materials, The Herbalist in the Kitchen is truly encyclopedic in scope. It provides detailed information about the uses, botany, toxicity, and flavor chemistry of herbs, as well as a ......
Dining in the Great Courts of Late Renaissance Europe
A history of cooking and fine dining in Western Europe from 1520 to 1660. The importance of the banquet in the late Renaissance is impossible to overlook. Banquets showcased a host's wealth and power, provided an occasion for nobles from distant places to gather together, and even served as a form of political propaganda. But what was it really ......
The peanut is one of the most versatile and beloved of American food icons. In this first culinary history of the protein-laden legume, Andrew F. Smith follows the peanut's rise from a lowly, messy snack food to its place in haute cuisine and on candy racks across the country. Chronicling how peanut consumption and productionhas changed throughout ......
Biodynamics is about respect for nature, sustainability and spiritual ecology - but most of all it is about flavoursome, nutritious and enjoyable food! This is a book rich in information, beautifully illustrated and packed with healthy yet tasty recipes.It is a movement that is supported by top chefs, expert viniculturists and numerous ......
