Food | Food
Aug.15.2008
Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves cooking fat, and you'll remember that you do too once you get a taste of her lusty, food-positive writing and sophisticated comfort-food recipes. Dive into more than 100 sweet and savory recipes...
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Aug.05.2008
Something old is new again. Please enjoy this beautiful reissue of fan favorite Summer by the Sea, a novel about food, family and second chances. It's the beginning of another season in the seaside resort town of Winslow, Rhode Island, and Rosa Capoletti is given the chance to rediscover the...
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Jul.16.2008
Good cooks know that anything cooked on the bone hasmore flavour.
Chicken, beef, lamb, pork and fish all taste better whencooked this way, but the consumer has sacrificed flavourfor speed & convenience, forgetting how bones canenhance the taste, texture and presentation.Jennifer McLagan teaches...
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Jul.16.2008
Chicken, meat, and fish all taste better when cooked on the bone, but too often flavor is sacrificed for speed and convenience. A whole roast chicken always beats a boneless chicken breast for flavor. In this cookbook, sure to become an essential reference guide, Jennifer McLagan teaches cooks...
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Apr.27.2008
Anne Mercer really joined the band to make enough money for university. The fact that being a part of the military changed her life – and saved it – was something she never expected.
As a talented university student with a part-time gig in the army reserves, Anne gets selected to attend a...
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Apr.21.2008
Cooper Gillespie, an extremely intelligent and handsome Welsh springer spaniel, is a dog of discriminating taste and strong opinions. Now Cooper, with the assistance of cookbook author Sally Sampson and the transcription services of his favorite human, Susan Orlean, has put together 50 delectable...
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Mar.20.2008
Half the world is malnourished, the other half obese—both symptoms of the corporate food monopoly. To show how a few powerful distributors control the health of the entire world, Raj Patel conducts a global investigation, traveling from the “green deserts” of Brazil and protester-packed streets of...
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Feb.28.2008
We like food. We also like fiction. Put 'em together and what do you get? An anthology of food-related fiction, poetry and unusual recipes, edited by Jason Erik Lundberg, with cover art and book design by Janet Chui.
Two Cranes Press is delighted to present 54,000 words of literary ambrosia from a...
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Feb.04.2008
Introduction
This book owes its beginning to three unique individuals and experiences that influenced me in the early 1990s—Gary Holleman and a computer; Roger Clapp and a lamb; and my niece Abby and a strawberry. The first of these was a chance meeting at an American Culinary Federation...
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