A book that would include at least one dish from the Moosewood cookbook or Laurel's Kitchen.
Craig Claiborne's New York Times Cookbook is a classic cookbook that has been a staple in kitchens for decades. It features a wide range of recipes from around the world, with a focus on classic American and French cuisine. The recipes are known for their clarity and detail, making them accessible to both beginner and experienced cooks. The book is organized in a logical and easy-to-navigate manner. It's a comprehensive resource for cooks of all levels. It has influenced generations of cooks and remains a highly regarded cookbook.
In 'What is Queer Food?: How We Served a Revolution', John Birdsall examines the multifaceted story of queer individuals leveraging food as a medium for joy and community-building amidst fear and persecution. The book traces a genealogy of queer freedom through cooking, friends, and a century of cultural evolution. It delves into the ways queer communities have embraced, subverted, and transformed culinary traditions to proclaim identity and resist erasure. The narrative explores iconic dishes, spaces, and figures that have shaped queer food culture, from hidden house parties to pioneering restaurants. Birdsall also addresses the challenges and erasures faced by the queer community, emphasizing the resilience and creativity that have allowed them to thrive.
Published in 1982, 'Real Men Don't Eat Quiche' is a tongue-in-cheek book by Bruce Feirstein that satirizes traditional masculine stereotypes. The book gained widespread popularity and was on The New York Times Best Seller list for 55 weeks, selling over 1.6 million copies. It humorously explores gender roles and cultural norms, using the title's reference to quiche as a symbol of 'feminine' food to highlight the absurdities of gender expectations.
The Moosewood Cookbook is a vegetarian cookbook with simple and wholesome recipes. It features a wide variety of vegetarian dishes with an emphasis on natural ingredients. The book is known for its approachable style, making vegetarian cooking accessible to home cooks. It promotes healthy eating through delicious and easy-to-follow recipes. The cookbook embodies a communal cooking style.
'The Man Who Ate Too Much' delves into the complex life of James Beard, a culinary icon who profoundly shaped American gastronomy. The book explores Beard's journey from his early culinary influences to his rise as a celebrated chef, author, and television personality. It examines his role in popularizing French cuisine and elevating American cooking standards. The biography also sheds light on Beard's personal struggles and triumphs, revealing a multifaceted portrait of a man who lived and breathed food. The book captures the essence of Beard's passion for food, his influence on generations of chefs, and his enduring legacy in the culinary world.
White Trash Cooking is a celebrated cookbook that showcases the rich culinary heritage of the Southern United States. First published in 1986, it includes a diverse array of recipes, from main dishes like Mock-Cooter Stew to desserts such as Irma Lee Stratton’s Don’t-Miss Chocolate Dump Cake. The book is known for its folksy style and nostalgic appeal, highlighting ingredients like saltmeat, cornmeal, and molasses.
As a food writer and cook himself, John Birdsall often wondered whether there was such a thing as “queer food.” Was it rainbow cupcakes? Quiche? Unicorn frappucinos? In his new book, “What is Queer Food?: How We Served a Revolution” Birdsall examines the complex story of how, through times of fear and persecution, queer people used food to express joy and build community.
Guests:
John Birdsall, author "What is Queer Food?: How We Started a Revolution"
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