by Barbara Karoff (1992)
Provides a history and discussion of ingredients involving quick breads, as well as many delicious recipes divided into three groups--sweet quick breads, savory quick breads, and corn quick breads.
Colette Rossant
A prominent journalist presents a combination memoir and cookbook in which she describes growing up in French colonial Egypt and presents a richly exotic collection of recipes that blend a variety of cultural influences.
Bob Ashley ... [et al
"Food and Cultural Studies re-examines the interdisciplinary history of food studies, from the semiotics of Barthes and the anthropology of Levi-Strauss to Elias's historical analysis and Bourdieu's work on the relationship between food, consumption and cultural identity. The authors then go on to explore subjects as divserse as food and nation, the gendering of eating in, the phenomenon of TV chefs, food-related moral panics and the ethics of vegetarianism."--Jacket.
Catharine E. Beecher and Harriet Beecher Stowe
Seeking to elevate the status of domestic work, Beecher and co-author Harriet Beecher Stowe redefine it as labor for which women must be educated. They also offer instruction in the specifics of maintaining a household.
Kim Boyce with Amy Scattergood
Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good, too. But Kim Boyce has reinvented the wheel with this collection of 75 recipes that feature 12 different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else. Includes a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the complex flavors of whole-grain flours.