Cooking | FrogenYozurt.Com - Literature & Entertainment

The Cultural Revolution Cookbook – A Taste Of Humanity by Sasha Gong And Scott D. Seligman

On January 23, 2012, in Book Reviews, Cooking, Food & Wine, Military, Nonfiction, by Wilfried F. Voss

A collection of delectable, healthy, and easy-to-make Chinese recipes from the villages interspersed with a personal narrative and bits of historical context, this cookbook contains authentic Chinese dishes ranging from honey-braised duck to stir-fried rice made from ingredients found at local grocery stores. Chinese history buffs and foodies alike will enjoy discovering the integral connection between Chinese culture and food.

Girl Hunter: Revolutionizing the Way We Eat, One Hunt at a Time by Georgia Pellegrini

On December 26, 2011, in Book Reviews, Cooking, Food & Wine, Health, Mind & Body, Nonfiction, Social Studies, by Wilfried F. Voss

What happens when a classically-trained New York chef and fearless omnivore heads out of the city and into the wild to track down the ingredients for her meals? After abandoning Wall Street to embrace her lifelong love of cooking, Georgia Pellegrini comes face to face with her first kill.

Nigella Christmas: Food Family Friends Festivities by Nigella Lawson

On December 19, 2011, in Book Reviews, Cooking, Food & Wine, Home & Garden, Nonfiction, by Wilfried F. Voss

Christmas is a time for family and friends, for tradition and treats. But, let’s face it, when the pressure to feed and entertain builds up, the festive season can start to lose its sparkle . . .

The Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America’s Most Trusted Cooking Magazine

On December 8, 2011, in Book Reviews, Cooking, Food & Wine, Nonfiction, by Wilfried F. Voss

Cook’s Illustrated Magazine has stood the test of time and distinguished itself among the pack by having a singular focus–developing recipes that work the first time and every time; it’s as simple as that.

Extra Virginity: The Sublime and Scandalous World of Olive Oil by Tom Mueller

On December 8, 2011, in Book Reviews, Business & Investing, Cooking, Food & Wine, Nonfiction, by Wilfried F. Voss

For millennia, fresh olive oil has been one of life’s necessities-not just as food but also as medicine, a beauty aid, and a vital element of religious ritual. Today’s researchers are continuing to confirm the remarkable, life-giving properties of true extra-virgin, and “extra-virgin Italian” has become the highest standard of quality.

Martha’s Entertaining: A Year of Celebrations by Martha Stewart

On December 7, 2011, in Book Reviews, Cooking, Food & Wine, Home & Garden, Nonfiction, by Wilfried F. Voss

In this exquisite and very personal book, Martha Stewart welcomes you into her world, where she entertains in the expressive and beautiful style that she has made so famous. Whether a simple blueberry breakfast on a Sunday morning in Maine or a more lavish holiday dinner at Bedford, each of the gatherings is equally memorable, for what Martha cherishes above all is spending time and sharing delicious food with her family and friends.

Balzac’s Omelette: A Delicious Tour of French Food and Culture with Honore’de Balzac by Anka Muhlstein

On December 5, 2011, in Book Reviews, Cooking, Food & Wine, Essays, Nonfiction, Travel, by Wilfried F. Voss

Full of surprises and insights, Balzac’s Omelette invites you to taste anew Balzac’s genius as a writer and his deep understanding of the human condition, its ambitions, its flaws, and its cravings.

The Table Comes First: Family, France, and the Meaning of Food – Essays by Adam Gopnik

On December 5, 2011, in Book Reviews, Cooking, Food & Wine, Nonfiction, Travel, by Wilfried F. Voss

Following in the footsteps of Jean Anthelme Brillat-Savarin, Adam Gopnik gently satirizes the entire human comedy of the comestible as he surveys the wide world of taste that we have lately made our home. The Table Comes First is the delightful beginning of a new conversation about the way we eat now.

Irish Traditional Cooking: Over 300 Recipes from Ireland’s Heritage

On November 1, 2011, in Book Reviews, Cooking, Food & Wine, Nonfiction, by Wilfried F. Voss

Ireland’s strong tradition of farming, home baking, simple good food was based on what was readily available, with broths and soups, fish, game, and potato dishes all an essential part of traditional Irish cooking.

Sweet Invention: A History of Dessert by Michael Krondl

On October 12, 2011, in Book Reviews, Cooking, Food & Wine, Nonfiction, by Wilfried F. Voss

From the sacred fudge served to India’s gods to the ephemeral baklava of Istanbul’s harems, the towering sugar creations of Renaissance Italy, and the exotically scented macarons of twenty-first century Paris, the world’s confectionary arts have not only mirrored social, technological, and political revolutions, they have also, in many ways, been in their vanguard.