Food for Thought or Pampilles Table

Food for Thought: Philosophy and Food

Author: Elizabeth Telfer

The importance of food in our individual lives raises moral questions from the debate over eating animals to the prominence of gourmet cookery in the popular media. Through philosophy, Elizabeth Telfer discusses issues including our obligations to those who are starving; the value of the pleasure of food; food as art; our duties to animals; and the moral virtues of hospitableness and temperance. Elizabeth Telfer shows how much traditional philosophy, from Plato to John Stuart Mill, has to say to illuminate this everyday yet complex subject.

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Pampille's Table: Recipes and Writings from the French Countryside from Marthe Daudet's les Bons Plats de France

Author: Shirley King

Inspired by references to the “delicious books of Pampille” in Proust’s Remembrance of Things Past, the veteran cookbook author Shirley King adapted this gastronomic gem of a book for the modern American kitchen. Marthe Daudet (1878–1960) was Pampille, and her book Les Bons Plats de France, originally published in 1919, is still regarded as a classic in France. Her intriguing mix of charming writing, insightful wit, and wonderful, authentic recipes makes this a travelogue as well as a useful cookbook. While remaining faithful to Pampille’s language and work, King has updated the recipes when necessary to make them practical for modern cooks.

Whats Cooking with Mavis or Classic Main Courses

What's Cooking with Mavis

Author: Mavis Amundson

Over the years, Mavis Amundson has enjoyed cooking for family and friends and has accumulated a cherished recipe file. As a member of two former gourmet clubs in Sioux Falls her talents were further honed and dinners well received by guests and club members alike. Preparing family dinners whenever possible give her great satisfaction and it's the place to be for holiday meals according to members of the family.

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Classic Main Courses: A Superb Collection of 180 All-Time Favourite Recipes with Step-by-Step Instructions

Author: Jenni Fleetwood

Enjoy all the classic dishes from roast rib of beef and chicken and mushroom pie to lamb moussaka and baked salmon with watercress sauce.

The Taste for Ethics or Edible France

The Taste for Ethics: An Ethic of Food Consumption

Author: Christian Coff

This book marks a new departure in ethics. In our culture ethics has first and foremost been a question of 'the good life' in relation to other people. Central to this ethic was friendship, inspired by Greek thought, and the caritas concept from the Judaeo-Christian tradition. But no early moral teaching discussed man's relation to the origin of foodstuffs and the system that produced them; doubtless the question was of little interest since the production path was so short.

Before industrialisation the production of food was easy to follow. As a rule that is no longer the case. The field of ethics must therefore be extended to cover responsibility for the production and choice of foodstuffs, and it is this food ethic that Christian Coff sets out to trace. In doing so he shows how the focus of ethics can be expanded from its concern for the good life with and for others to cover the good life in fair food production practices, and how not least through using our integrity or life coherence we can reflect ethically, or caringly, about living organisms, ecological systems and our human identity.

From the foreword by Dr. Peter Kemp, Professor of Philosophy at the Danish University of Education

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Edible France: A Traveller's Guide

Author: Glynn Christian

A region by region guide to food, wine, shopping, markets, local specialties, and more, this is the complete guide to discovering and enjoying the regionalfoods and wines of France.

Guardian

This truly is a guide book...It contains an astonishing wealth of information about local produce, specialties and markets...a must if you're going to France...

Library Journal

Christian, the former food reporter and chef of BBC TV's Breakfast Time and author of The Gourmet's Freezer (S. & S., 1989), offers a gastronomic guide to France. Each chapter concentrates on a single region, discussing the culinary specialties, traditional foods, local produce, and wines of each. The book does not list restaurants, nor is it a cookbook. Other than the section on Paris, it does not list individual stores. Instead, this book will save travelers from embarrassment when confronting a baeckenoffa in a Strasbourg restaurant. With book in hand, one could stroll confidently into an epicerie or hypermarket and pick up local specialties. Similar to Frommer's Food Lover's Companion to France (Macmillan, 1996) and Passport's Food & Wine Guides: France (Passport Bks., 1992), this is essential for the epicure visiting France, whether for a holiday or an extended stay. Recommended for public libraries.Ravi Shenoy, Hinsdale P.L., Ill.

Astrological Gastronomy or Opaa Greek Cooking Detroit Style

Astrological Gastronomy: Temperamental Cooking Explained

Author: James J Rusk

Astrological Gastronomy is based on the thesis that cooking and eating are idiosyncratic and that effectiveness in partaking in culinary activities is enhanced if it is grounded in a culture and complemented by an understanding of personal attributes. This unique approach should appeal to the community of cookbook readers from a variety of perspectives. The idea of "temperamental cooking and eating explained" is an invitation to readers of astrology columns as well as to all observers of popular culture. The focus upon dishes from Africa, Latin America, and Asia should appeal to experimental cooks, while the regional and ethnic character of American recipes should draw the attention of people who prefer provincial cuisine. Finally, the personalization of recipes in the setting of their evolution and relationships with foods in other cultures lends a humane quality to the collection that is enriched with numerous related explanatory notes and suggestions for accompaniments.

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Opaa! Greek Cooking Detroit Style

Author: George J Gekas

Features more than 200 delicious Greek recipes, including baklava, saganaki, and many other classics as prepared in New York's best Greek restaurants.

Id Rather Eat Than Act or Victoria and Lucindas Flavour of the Month

I'd Rather Eat Than Act

Author: Diana Millay

Diana Millay has played colorful characters on dozens of classic TV shows and several films.In Tarzan and the Great River, she swung through the jungles of Brazil with the lord of the apes.On Dark Shadows she haunted Collinwood as a mysterious creature called a Phoenix.Other credits include Broadway shows and TV series like Father Knows Best, 77 Sunset Strip, My Three Sons, and many others.Along the way, she's collected recipes from co-stars--the best of which are included here.

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Victoria and Lucinda's Flavour of the Month: A Year of Food and Flowers

Author: Victoria Cator

"Victoria and Lucinda's practical yet innovative approach is bound to be a winner, whether you are new to cooking or you entertain every week of the year. We know we won't be entertaining without it."-Trinny Woodall and Susannah Constantine, authors of What Not To Wear

Divided into monthly segments with menus for lunch and dinner, seasonal table settings, and flower arranging ideas, and featuring Mark Cator's professional photography, this book opens a new world for people who want to entertain beautifully without becoming stressed and worn out. This is Martha Stewart but with a decidedly modern take; in essence, it is entertaining made easy. The recipes are interlaced with snippets about the authors' lives, family, and friends; the origins of many of the recipes from their wide international circle; and with beautiful table settings inspired by the pastels of Edward Lear and others. Also included are tips on how to time and how to organize yourself in the run up to an important celebration in your home.

Victoria Cator studied at Christie's, and Lucinda Bruce was educated in Paris and returned to London to work in the contemporary art world. Both are skilled cooks and interior designers. For many years, both have wanted to write a cookbook that includes the recipes and design knowledge collected by their family and friends.

Publishers Weekly

It should have worked: two longtime friends and experienced entertainers sharing their ideas, arranged with a menu and table setting for each month of the year. Unfortunately, Londoners Cator and Bruce have a sense of taste that's entirely lost in translation. Hamstrung by an amateurish layout, the book looks and feels dated, and few dishes can redeem it. Though they do include serviceable recipes for lasagna, Penne Alla Vodka, chocolate cake and a lamb and chicken-based meatloaf, the duo pay far more attention to their table settings, which are prettier than any of the dishes. The few culinary bright spots are overwhelmed by nightmare platters like the ash-grey Poached Chicken Breasts with Morel Sauce; Sloshed Grapes, a stomach-churning mixture of green grapes, brown sugar, vodka and yogurt; and Passion Fruit Jellies with Popping Chocolate Sauce, which not only calls for raw egg yolks in a basic chocolate ganache but, for reasons unknown, is sadistically spiked with '3 packets of popping candy' (Pop Rocks?) and poured over a citrus jelly. Ex-Brits who want to be reminded why they left the U.K. might pick this up; anyone else will want to give it a miss.
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