Books That Cook : The Making of a Literary Meal / Melissa Goldthwaite; Jennifer Cognard-Black, Marion Nestle.
- New York, NY : New York University Press, 
1 online resource : 8 black and white illustrations
- Cooking in literature.
Food in literature.
- In English.
- System Details:
- Mode of access: Internet via World Wide Web.
text file PDF
- Whether a five-star chef or beginning home cook, any gourmand knows that recipes are far more than a set of instructions on how to make a dish. They are culture-keepers as well as culture-makers, both recording memories and fostering new ones.Organized like a cookbook, Books That Cook: The Making of a Literary Meal is a collection of American literature written on the theme of food: from an invocation to a final toast, from starters to desserts. All food literatures are indebted to the form and purpose of cookbooks, and each section begins with an excerpt from an influential American cookbook, progressing chronologically from the late 1700s through the present day, including such favorites as American Cookery, the Joy of Cooking, and Mastering the Art of French Cooking. The literary works within each section are an extension of these cookbooks, while the cookbook excerpts in turn become pieces of literature-forms of storytelling and memory-making all their own.Each section offers a delectable assortment of poetry, prose, and essays, and the selections all include at least one tempting recipe to entice readers to cook this book. Including writing from such notables as Maya Angelou, James Beard, Alice B. Toklas, Sherman Alexie, Nora Ephron, M.F.K. Fisher, and Alice Waters, among many others, Books That Cook reveals the range of ways authors incorporate recipes-whether the recipe flavors the story or the story serves to add spice to the recipe. Books That Cook is a collection to serve students and teachers of food studies as well as any epicure who enjoys a good meal alongside a good book.
- Books That Cook
Cooking the Book. An Introduction to Books That Cook
1. Porkchop Gravy
Part I. Starters
2. From American Cookery
3. From Delights and Prejudices
4. Puffballs: Finding the Inside
5. Full Moon Soup with Snow
6. To Cèpe, with Love (or, The Alchemy of Longing)
7. Coriander and Carrot
8. An Unspoken Hunger
Part II. Bread, Polenta, and Pasta
9. From The American Frugal Housewife
10. Recipe: Gingerbread
11. Whistle Stop, Alabama
13. In Nancy's Kitchen
14. From The Food Taster
Part III. Eggs
15. From Boston Cooking-School Cook Book
16. H Is for Happy
17. Making the Perfect Fried Egg Sandwich
18. All It Took Was a Road / Surprises of Urban Renewal
19. Poison Egg
Part IV. Main Dishes
20. From The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat
21. American Liver Mush
22. Eat Your Pets
23. How to Make Stew in the Pinacate Desert: Recipe for Locke and Drum
24. Spirit-Fried No-Name River Brown Trout: A Recipe
26. The Poet in the Kitchen and The Poem of Chicken Breast with Fettuccine
27. A Good Roast Chicken
28. Turkey Bone Gumbo
29. Boiled Chicken Feet and Hundred-Year-Old Eggs
Part V. Side Dishes
31. From Mastering the Art of French Cooking
32. The Vegetable Gardens at Bilignin
33. Summer Salad
35. Potatoes and Love: Some Reflections
36. Repulsive Dinners: A Memoir
37. The Demystification of Food
38. How to Cook Moong Dal, Bengali Style
39. Food and Belonging: At "Home" and in "Alien-Kitchens"
Part VI. Desserts
40. From Chez Panisse Menu Cookbook
41. All the Old Tales Are Tales of Hunger
42. Baking for Sylvia
43. Suman sa Ibos
45. Funeral Food
46. Pie Throwing
48. The Assurance of Caramel Cake
49. How to Make Rhubarb Wine
- Description based on online resource; title from PDF title page (publisher's Web site, viewed 23. Jul 2020)
- Cognard-Black, Jennifer, editor., Editor,
Nestle, Marion, editor., Editor,
- Contained In:
- De Gruyter University Press Library.
- Publisher Number:
- 10.18574/9781479838424 doi
- Access Restriction:
- Restricted for use by site license.
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