"Long-held assumptions about women, home, food, and cooking have broken down. In an increasing number of households, women are either absent from or share domestic work more equally with men. At the same time, the visibility of men's cooking has increased through TV shows, books, blogs, and websites devoted to food and cooking. Terms like 'gastrosexual' have emerged to describe the growing male market for kitchenware and the growing prestige of public masculine foodwork. Whilst scholars have begun to examine how men's increasing engagement with homemaking practices shapes masculine identities and transforms meanings of 'home', Food, Masculinities and Home is the first book to focus specifically on food. An international, multidisciplinary range of contributors explores questions such as: - How do food practices shape masculinities and notions of home, and vice versa? - To what extent are existing gender hierarchies being challenged? To what extent is masculine privilege being reiterated? - To what extent are masculinities being reshaped by the increasing presence of men in kitchens and food-focused spaces? With ever-growing interest in both food and gender studies, this is a must-read for students and researchers in food studies, gender studies, cultural studies, sociology, geography, anthropology, and related fields"--

Enjoy fresh and delicious Japanese meals with the ease of cooking in your own kitchen! Few home cooks prepare the dishes typically served in restaurants, and nowhere is that more true than in Japan. Fortunately, Japanese Homestyle Cooking introduces Western taste buds to the flavorful, delicious, and easy-to-prepare foods that Japanese home cooks make every day for family and friends. Readers will delight in this easy-to-follow Japanese cookbook's step-by-step recipes-including how to use a rice cooker-and their families will love trying tasty new dishes such as sukiyaki, shabu-shabu, and teppanyaki. Many home style Japanese dishes are meat-free and instead feature seafood or tofu along with a wide variety of vegetables, making them perfect for vegetarians. Accessible and simple to master, the over 80 recipes in Japanese Homestyle Cooking are as authentic as they are delicious. This selection of delicious Japanese recipes that are easy to prepare at home, and light and healthy too! Cooking Japanese cuisine will be even easier with this book, full of clear, step-by-step instructions for family favorites including Green Tea Ice-cream, sukiyaki , shabu-shabu and teppanyaki.

"Long-held assumptions about women, home, food, and cooking have broken down. In an increasing number of households, women are either absent from or share domestic work more equally with men. At the same time, the visibility of men's cooking has increased through TV shows, books, blogs, and websites devoted to food and cooking. Terms like 'gastrosexual' have emerged to describe the growing male market for kitchenware and the growing prestige of public masculine foodwork. Whilst scholars have begun to examine how men's increasing engagement with homemaking practices shapes masculine identities and transforms meanings of 'home', Food, Masculinities and Home is the first book to focus specifically on food. An international, multidisciplinary range of contributors explores questions such as: - How do food practices shape masculinities and notions of home, and vice versa? - To what extent are existing gender hierarchies being challenged? To what extent is masculine privilege being reiterated? - To what extent are masculinities being reshaped by the increasing presence of men in kitchens and food-focused spaces? With ever-growing interest in both food and gender studies, this is a must-read for students and researchers in food studies, gender studies, cultural studies, sociology, geography, anthropology, and related fields."--

This revised edition of Annalise Roberts' popular cookbook is a welcome choice for those allergic to gluten who want to enjoy delicious fresh-baked foods. Roberts presents easy-to-use recipes and techniques for baking everyday basics like bread and cookies as well as classic treats like brownies and biscuits. Sample delights include Multi-Grain Artisan Bread, Hazelnut Cake, and Old-Fashioned Buttermilk Doughnuts. These recipes use precise mixes of non-wheat-based, gluten-free flours that only the baker need know are allergy safe. Gluten-Free Baking Classics is designed for all skills levels, from beginner to seasoned, and the book is especially useful for novices since it contains detailed instructions on how to get started, as well as timeless baking techniques and guidelines to assure success. Also included are tips on how to incorporate gluten-free baking into a busy weekly schedule, and the book explains why baking wholesome and delicious breads, muffins, cakes, and other items is so important for emotional and physical well-being.

All year long, we look forward to a summertime filled with cookouts, picnics, beach trips, and dinner parties on the patio. From the first flower's bloom to the moment the leaves begin to turn, the summer season is always an exciting dash to spend time outside with good friends and family. While the winter months are filled with hearty roasts and warm stews, recipes for summer should adapt to our on-the-go plans and impromptu outdoor parties. Summer Cooking: Kitchen-Tested Recipes for Picnics, Patios, Grilling and More is a one-of-a-kind guide for preparing delicious food that perfectly complements these warm summer days. Curated from the Chicago Tribune's extensive database of kitchen-tested recipes, this collection of portable appetizers, quick salads, grilled entrées, creative sides, and refreshing cocktails are ideal for anywhere the summer season takes you. Featuring more than 100 recipes, full-color photography, and easy-to-follow directions, Summer Cooking is sure to fulfill all your summer dining needs. This book dilates on that slim section of all-season cookbooks, giving readers plenty of recipes that don't need the oven, can be made outdoors or inside, and use fresh seasonal ingredients. The Chicago Tribune is one of the few newspapers that still operates its own test kitchen, and all of these recipes have been carefully curated by their award-winning staff of food writers and editors. If readers use one cookbook for this summer, it should be this well-tested collection of eclectic recipes from a trusted group of experts.

          Lizzie Glick moves from "running around" to the adventures and anxieties of adulthood in the three-book series, Lizzie Searches for Love. But one characteristic remains ever-present in all the books: Lizzie's love for food! Now you can make Lizzie's homemade oatmeal bread with strawberry jam and her tantalizing creamsticks. Lizzie's Cookbook is a collection of over 175 easy-to-follow recipes for the food that Lizzie cannot resist. The recipes were selected by author Linda Byler's daughter, Laura Ann Lapp, who spent hours with her grandmother poring over her well-worn cookbooks for the best of Amish cooking.                     From Chicken Stew with Dumplings to Veggie Soup and Homemade Pizza, from Pumpkin Whoopie Pies to Garden Mint Tea, this collection of recipes is sure to bring you as much pleasure as it does Lizzie. This recipe-packed book joins the three books in the Lizzie Searches for Love series and cites the passages in their pages where Lizzie picked up her fork and dug in with finger-licking vitality. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

With the proliferation of food history courses and avid interest among scholars and the general public, the need for a solid comprehensive collection of key primary texts about food of the past is urgent. This collection spans the globe from classical antiquity to the present, offering substantive selections from cookbooks, fiction, gastronomic and dietary treatises and a wide range of food writing. Offering a solid introduction to each period with extensive commentary and suggestions for interpretive strategies, this reader provides extracts undigested, for the student who needs immediate and direct contact with the ideas of the past. Readings illustrate the various ways religion, politics, social structure, health and agricultural policy shaped what people ate in the past and offer instructive ways to think about our own food systems and how they have been shaped by historical forces.